How to cook a delicious salmon skewers. Salmon barbecue

Barbecue frying is a real sacrament, consisting of important stages and the implementation of which must be approached with all responsibility. First you need to choose good meat, marinate it properly and evenly string it on skewers for better roasting, and then cook it on charcoal, avoiding burning and overdrying. As a result, a barbecue from a skilled craftsman becomes a true masterpiece.

However, there are barbecue recipes that even inexperienced cooks can try. We are talking about fish skewers and, in particular, salmon. Salmon meat itself is quite unpretentious. It would take almost no culinary talent to screw it up.

The fillet has an organic mild taste, which does not particularly need to be supplemented with spicy and fragrant marinades. The main thing is to follow the rule of three "P" - acidify, sweeten and salt. It is prepared literally in 15-20 minutes on well-burnt coals.

Salmon shish kebab goes well with side dishes of potatoes and rice, fresh and pickled vegetables. It can also be served as an independent dish, simply by adding lemon slices, herbs and any kind of unleavened bread.

How to cook salmon skewers is described below.

Salmon skewers with lemon

Delicate fish skewers in a lemon marinade.

List of ingredients:

• Lemon - 2 pcs.
• Salmon - 1 kg.
• Onion - 2 pcs.
• Vegetable oil - 80 ml.
• Whole coriander - 1 tsp
• Fresh dill - 30 g.
• Basil - 30 g.
• Mustard - 2 tsp
• Pepper.
• Salt.
• Sugar - 1 tsp
• Water - 300 ml.

Cooking method:

1. Cut the salmon carcass into identical pieces without skin and bones (the thick skin of the fish will shrink during frying and deform the pieces of the barbecue).
2. Wash lemons well with soap and water to remove paraffin and preservatives. Grate the zest from two fruits in strips and quickly mix it with vegetable oil to conserve volatile aromatics.
3. It is better not to grate the zest with gruel, as it will be difficult to remove it from pieces of fish, and when frying, it can give bitterness.
4. Pour water and juice of two lemons into oil with zest, add salt, spices and sugar, put mustard.
5. Place the salmon in the marinade for 1 hour.
6. Thread onto skewers and grill over charcoal, turning frequently.
7. To get a richer taste, the marinade can be filtered, diluted a little and sprayed with fillets from a special sprayer or regular plastic bottle with holes in the lid.
8. Serve with bread and garnish of your choice.

Spicy salmon skewers "A la naturel"

Spicy fish skewers in a spicy marinade.

List of ingredients:

• Salmon in a carcass - 1 pc.
• Small chili pepper - 1 pc.
• Pepper sweet pea- 10-15 pcs.
• Vegetable oil - 100 ml.
• Water - 400 ml.
• Wine vinegar - 40 ml.
• Sugar - 1 tsp
• Salt.

Cooking method:

1. Cut the salmon carcass into equal pieces without coarse skin and large bones.
2. Chop a thin chili pepper into almost translucent rings.
3. Coarsely crush allspice (white, black) peppercorns in a mortar.
4. Mix together oil, chili, allspice, salt, water and wine vinegar.
5. Place the fish in the marinade for 30 minutes.
6. Thread tightly onto skewers, being careful not to leave pepper rings on the pieces. Grill over charcoal, turning frequently.
7. Serve with tortillas, unleavened bread and a side dish of your choice.

Salmon skewers in sour cream

Original shish kebab with fried creamy crust. You will need both skewers and a grill grate.

List of ingredients:

• Salmon carcass - 1 pc.
• Mustard - 2-3 tsp
• Sour cream - 200 g.
• Salt.
• Mayonnaise - 150-200 g.
• Pepper.
• Dried dill to taste.
• Wheat flour - 2-3 tsp
• Garlic - 6 pcs.
• Large onion - 2 pcs.
• Vegetable oil - 20 ml.
• Curry powder - to taste.

Cooking method:

1. Cut the salmon carcass in the same way as the two previous recipes.
2. Cut large onions into large rings.
3. mix together wheat flour, sour cream, mustard, vegetable oil, dried dill, spices, crushed garlic and salt. It should make a very thick sauce.
4. Put fish pieces in a bowl, layering with onion rings and sour cream sauce.
5. Leave in the refrigerator for 4-6 hours.
6. Thread tightly onto skewers, leaving a layer of sauce. Grill over charcoal until evenly browned. golden brown.
7. Fry the onion in the sauce separately on the grill. It is not necessary to string it on skewers, as it quickly burns and gives the fish an unpleasant bitterness.
8. Serve with baked (boiled) potatoes.

Red fish is not a frequent guest on our tables. Many housewives are afraid to cook it because of the high fat content. In addition, salmon is easy to spoil if unreasonably increased heat treatment. But if you take into account the small nuances, then you can cook many wonderful and elegant dishes. For example, steak or salmon skewers on skewers.

This dish is simple, but it looks very elegant. It is ideal for a festive table as a main dish. You can also use these kebabs for a buffet table, as a hearty snack. If you cook a lot of salmon on skewers at once, then it is better to use the oven. And for a small family dinner - fry in a grill pan.

Taste Info Fish main dishes / Baked fish in the oven

Ingredients

• Fresh salmon - 0.5 kg;
• Bulgarian pepper - 1 pc;
• Juice of half a lemon or a whole lime
• Olive or sunflower refined oil - 2 tbsp. l.;
• A sprig of fresh dill;
• Fresh rosemary and thyme - one small sprig each.

How to cook salmon skewers on skewers in the oven

If you use frozen fish for cooking kebabs, then remove it from freezer no less than a day and carefully defrost in the refrigerator. Carefully separate the fillets from the bones. Carefully cut off the skin.


Prepare the marinade. Squeeze the juice from half a lemon or a whole lime, make sure that the pulp does not get into it, otherwise it will be very bitter. Chop fresh dill. Mix citrus juice with vegetable oil and herbs.
Cut the fillet into identical small pieces and dip them in the marinade for 20-30 minutes.
Simultaneously with the fish, soak in cold water wooden skewers so that they do not burn during cooking.
Fresh bell pepper wash, cut the stalk, clean the seeds. Cut into pieces the same size as the fish.
Thread slices of salmon on wooden skewers, alternating them with slices of pepper, as shown in the photo.


Line a baking dish with parchment paper or silicone mat. Put the salmon skewers on it. To give the dish a more piquant taste, add aromatic herbs - thyme and rosemary. If you use them dried, then sprinkle the fish on top, and fresh sprigs are best placed next to the salmon.
Bake fish on skewers in a preheated oven for no more than 20 minutes. In addition, skewers according to this recipe can be fried in a non-stick pan or on coals. The only digression, for cooking in the grill, take metal skewers.


Serve cooked salmon with lettuce, Dijon mustard and fresh vegetables.
Also a good side dish to this diet food will be vegetables stewed or grilled, as well as boiled new potatoes.
In this way, you can cook not only salmon, but also other red fish, such as coho salmon or trout.
If the fish that you are going to cook is not very large, then you can cut the fillet into strips and string it on a skewer with an “accordion”. You will get a very elegant appetizer. So you can cook, for example, salmon bellies.
Salmon skewers will decorate your festive table and varied lunch. Feel free to cook this simple and delicious dish.

Cooking salmon on the grill is very popular. It is said that this fish is so good that it does not need additional "decorations" that can drown out its unsurpassed taste. It is believed that when baking marinade for salmon on a grill, you need to choose the simplest one (usually this is a minimum of spices and lemon juice), but for lovers of experiments, this, of course, is not enough, and they are sure that the right ingredients for the sauce will only improve the taste, make it bright and original.

There are many recipes, including exotic ones, that will not spoil the delicate taste of red fish in any way, but will even emphasize it favorably by adding original notes. The main thing to remember is that you can’t pickle salmon like meat, it needs a different approach.

Salmon is quite soft and tender in itself, and this must be taken into account when choosing a barbecue marinade, otherwise the fish fillet will simply fall apart, and it will be impossible to string it on skewers and even bake it on a grill, so the ingredients should be gentle and there should not be a lot of them . On the other hand, the marinade should not make the flesh of the salmon too dry. Connoisseurs categorically do not recommend putting mayonnaise and vinegar in it - they are just capable of spoiling the barbecue.

If the process takes place directly in nature in the summer, then it is better not to put perishable products in the marinade.

If the fish is not oily, you need to add olive oil to the sauce.

Unlike meat, salmon for barbecue should be salted immediately. Salt will save the fish from excess moisture, its meat will become denser and it will be better to stay on skewers or skewers.

If the salmon is very fresh, the marinade can even hurt. Therefore, it is enough to salt it and add a little spice.

Do not use too spicy spices, it is best to take Provencal herbs. Cream will make fish meat even more tender and noble.

The ideal marinade for salmon is a mixture of lemon juice, pepper and salt.

marinade recipes

Any marinade recipe for salmon can be used for trout.

Classical

Assumes a minimum of ingredients: olive oil, lemon juice, pepper and salt. Components are combined and mixed. Salmon steaks are poured with the mixture and aged for a quarter of an hour, after which they can be taken out and laid on a wire rack. The fish is soft and tender.

With white wine

Ingredients for 1 kg fillet:

• dry white wine - 3 tablespoons;
• chopped garlic - 3 cloves;
• soy sauce- 1 teaspoon;
• lemon juice - 1 tablespoon;
• spices and salt.

Combine all ingredients and mix thoroughly to make the mixture as homogeneous as possible. Pour the salmon pieces and marinate under the lid for half an hour, a maximum of an hour.

With honey

This option is for lovers of sweet notes in fish dish.

Ingredients:

• honey - a tablespoon;
• lemon;
• garlic - 3 cloves;
• olive oil;
• chilli;
• parsley;
• salt.

Grate the lemon zest and garlic, squeeze the lemon juice, finely chop the parsley, add honey, olive oil, chili and salt and mix. Place the salmon pieces in the mixture and marinate for 20 minutes.

with Provence herbs

To marinate salmon for barbecue in this way, you will need olive oil, lemon juice and moderately fragrant Provence herbs: thyme, rosemary and oregano. Prepare a mixture of oil, lemon juice and herbs, place salmon in it and leave for a quarter of an hour. You don’t need to marinate longer, otherwise the aroma will be too bright, which does not suit fish with tender flesh.

With pomegranate juice

Ingredients for 1 kg salmon fillet:

• pomegranate juice- 250 ml;
• olive oil - 2 teaspoons;
• coriander;
• hops-suneli;
• pepper;
• salt.

fish fillet cut into portioned pieces and place in a deep bowl. Salt, pepper, add spices. Pour pomegranate juice and olive oil, mix gently, cover and marinate for 2 hours in the refrigerator.

With mineral water

Ingredients:

• carbonated water - a glass;
• onions - 4 onions;
• bay leaf - 3 pieces;
• spices, pepper, salt to taste.

Place portions of salmon in a saucepan, add chopped onion, spices, salt and pepper, pour mineral water, cover and leave for 30 minutes. It is not recommended to pickle longer, otherwise the pulp will fall apart.

Spicy marinade for grilled salmon

Ingredients for 1 kg fillet:

• martini - 100 ml;
• lemon - 1 piece;
• onion - 0.5 kg;
• garlic - ½ head;
• fresh cilantro - 50 g;
• dried dill - 1 spoon;
• ready seasoning for fish;
• salt.

Prepare a mixture of chopped garlic and cilantro, add salt, seasoning for fish, dried dill. Grate salmon fillet with dry mixture and leave for 10 minutes. Then cut the fillet into portions, add the onion rings and mix. Squeeze juice from lemon, combine with martini, pour into a container with pieces of salmon. After half an hour, you can string on skewers or skewers and fry on coals.

With yogurt

Ingredients:

• turnip - 1 onion;
• juice of one lemon;
• natural yogurt unflavoured (preferably home cooking);
• salt.

Finely chop the onion, squeeze the lemon juice, add yogurt and salt. Put the salmon in the marinade and leave for 30 minutes. The fish turns out as if airy, with invariably delicate taste.

with ginger

Ingredients:

• fresh ginger - 10 cm;
• garlic - 2 cloves;
• dry chili;
• vegetable oil;
• soy sauce;
• salt.

Peel and grate the ginger and garlic, add vegetable oil and soy sauce, chili pepper and salt, mix and put the fish in it. Leave for an hour in the refrigerator.

Another ginger fish marinade recipe:

• ground ginger - 1 teaspoon;
• olive oil - 5-6 tablespoons;
• lime - 1 piece;
• dill;
• ground pepper;
• anise;
• salt.

Squeeze lime juice, add olive oil, ground ginger, anise, pepper, finely chopped dill and salt. Put the pieces of fish into the mixture and leave to marinate for 2 minutes in a cool place.

In Chinese

Salmon kebab prepared according to this recipe just melts in your mouth. For the marinade you will need the following ingredients:

• rice vinegar;
• soy sauce;
• olive oil;
• grated garlic;
• a pinch of sugar;
• spices to taste.

Mix the ingredients, pour the salmon and mix gently so that the marinade is evenly distributed over the pieces of fish. Soak for half an hour or an hour, then put on a wire rack and bake.

with mustard

Ingredients:

• lemon juice - 3 teaspoons;
• mustard - 2 tablespoons;
• garlic - 2 cloves;
• zest of one lemon;
• dill - 1 bunch.

Grate the garlic and lemon zest, finely chop the dill with a knife and mix it all with mustard and lemon juice. Put the pieces of salmon in the marinade and leave for half an hour. Then you can string them on skewers and send them to the grill.

You can cook it a little differently. For this recipe, you need Dijon mustard, half a glass of dry white wine, olive oil, paprika and salt. Mix the ingredients, pour the salmon steaks for 20 minutes, then cook on the grill. Mustard gives the fish a special aroma, sharpness and bright taste.

With beer

To prepare this sauce you will need:

• live beer - a few tablespoons;
• pepper;
• onion;
• sugar;
• sea ​​salt.

Onion cut into medium cubes, add beer, pepper, sugar and salt, mix, leave for 15 minutes. Place the salmon pieces in the marinade. After 20 minutes you can fry.

with olives

This recipe will delight lovers of spicy dishes. To prepare the marinade, you need to take:

• pitted olives;
• lemon juice;
• garlic;
• olive oil;
• greens to taste;
• salt.

Finely chop the garlic, olives and herbs with a knife and salt. Place in blender, add olive oil and lemon juice and blend. Place the pieces of salmon in the marinade for 30 minutes, then proceed to roasting on the coals.

With sour cream

Ingredients:

• sour cream - 1 tablespoon;
• 1 lemon;
• 1 onion;
• greenery;
• salt.

Cut the onion, squeeze the lemon juice, chop the greens, add sour cream, salt. Put the fish in the marinade and leave for half an hour.

Quick marinade

If you need to quickly pickle salmon for barbecue, you can do the following. Rub the fish pieces with the mixture. granulated sugar(3 teaspoons) and salt (1 teaspoon) and leave for 10 minutes. Then wash the pieces with water, coat with olive oil and start frying.

Salmon may well replace meat in kebabs, and many lovers of food cooked on charcoal even prefer fish as a lighter and useful product. Its advantages are that pickling takes much less time.

Hello everyone!

How's it going? The time of May gatherings in parks and trips to the country begins. Yes, and the weather is promised the most that neither is cool. It will be sunny and warm. At this time, I want to ride bicycles, play badminton, ...

We will talk about the latter. There will be a whole series of delicious marinade recipes and how to prepare them. And will open our series of salmon barbecue. Don't skip this one delicious fish. After all, it has a lot useful substances, trace elements and omega-3 fatty acids. And these acids just stand guard against cardiovascular diseases.

Traditionally, everything is prepared before frying fish in lemon, spices and salt. This is all, of course, delicious, but I want to try something new. Do you agree? And who is not afraid of appetizing experiments, we will gain new experience. And then eat and treat relatives and friends with fresh barbecue.

I also want to remind you, dear readers of my blog, that a free book about making money on the Internet on my blog is coming out very soon. For those who - keep your ears open. Because only their own will get this book! Stay tuned for the news, but for now let's start frying the delicious royal salmon!

The simplest and most delicious marinade for salmon on the grill

Perhaps I'll start with a simple marinade for our red fish. First of all, we take into account that it turns out very fragrant and appetizing dish, you need to choose a quality staple. How can this be determined?

Markets and shops offer a wide selection. But I would advise buying from already trusted sellers who offer natural, farm products. And let's look at the features of a good and fresh product:

• In appearance, good salmon will be red, but not very bright in color. Too scarlet colors indicate that the fish were fed with tinted food. Is it useful, who knows?
• All bones and skin should fit snugly against the meat. And in any case, do not exfoliate.
• We connect the nose and sniff the carcass. If you notice even a drop of rotten smell, then bypass such a product.
• Pay attention to the veins, which should be pure white.
• When you press the carcass, the hole should immediately straighten up. This indicates the freshness of the product.
• Chilled fish should be no older than two weeks. It is no longer stored. Therefore, we carefully check the price tag.

Here, perhaps, and all the nuances. Follow them and you will be fine! For now, let's move on to the recipe.

We need 1 kg. salmon:

• Olive oil - 100 ml;
• Provence herbs (thyme, savory, basil, rosemary, tarragon);
• Salt - to taste;
• Lemon juice - to taste.

Cooking:

1. Cut the salmon carcass into 1.5 cm steaks. Leave them aside for now.

2. We chop the greens very finely on a kitchen board. Then you can crush it with your hands so that it gives all its aroma and smell.

Herbs and spices are always such a thing that someone loves one thing, and someone completely different. Although according to the recipe I indicated such seasonings, you can replace them with dill, parsley and even cilantro.

3. In a container, combine olive oil and Provence herbs. Squeeze out lemon juice. Shake the whole mass well until smooth.

4. We put pieces of steaks there. Roll the whole thing well in the marinade and set aside for 30 minutes.

5. Then put the pieces on paper towels if there is a lot of excess oil. They will absorb it. Now you can grate with salt and put on the grill.

6. With well-hot coals, a tender fish does not cook for long. It is enough to fry until light golden brown on both sides.

We immediately serve hot dishes to the table. This red fish kebab goes well with semi-dry wines, which set off its taste and aroma. Perfect as a side dish fresh herbs and vegetables.

Bon appetit and picnic!

Cooking delicious skewers on skewers in the oven

If there is no barbecue or opportunities to go out into nature, then wooden skewers will always save. These sticks, pointed on one side, are sold at almost every turn. Worth buying and keeping. With the help of them, we will prepare an awesome barbecue in the oven.

We need:

• Vegetable oil;
• Soy sauce;
• Garlic;
• Dried dill;
• Lemon;
• Bay leaves;
• Black pepper.

I will not describe the process here. And I suggest you watch a short video. Everything is simple and clear! Ready-sir!

All liked it? Great skewers out? I'm sure you will and move on!

Let's try something new! How to make honey soy marinade?

Maybe for some this is not new recipe. But I really liked the sauce when I found it. A delicious combination of sourness from lemon, salty taste and sweet honey won my heart. And I decided to recommend it to you too. I tried to marinate in it not only salmon, but also chicken. The chicken turned out delicious and delicious! So let's get new!

We always take into account that we make more marinade for more meat. The given amount is enough for only 1 kg of meat.

We need:

• Liquid honey - 40 gr.;
• Tomato paste - 40 gr.;
• garlic cloves - 2-3 pcs.;
• Soy sauce - 90 ml;
• Lemon juice - 30 gr.;
• Ground black pepper - to taste and optional.

Cooking:

1. Pour soy sauce into a small bowl.

2. Add to it tomato paste and honey. Candied honey would be better to melt in advance in a water bath. Then it will mix well with the total mass.

I also recommend adding sesame seeds or mustard seeds to the sauce. They will spice up and beautiful appearance dish.

3. Stir everything with a fork or spoon.

4. Peel the garlic. And we pass it through a garlic press.

5. Squeeze 30 milliliters of lemon juice into a cup.

6. Add ground garlic and lemon juice to the bowl. Pepper to your taste and mix again.

We marinate the fish for no more than half an hour and you can cook it right away.

A delicious salmon recipe with vegetables that you will lick your fingers!

Another delicious option on skewers, but with vegetables. We will cook food on a grill pan. But if there is a desire, then such yummy is cooked on a grill on the grill and even sticks are replaced with skewers.

Vegetables in the dish act as a side dish. At the same time, the fiber contained in them helps the meat to digest. So it's just perfect lunch. And yes, it doesn't take long to cook.

We need:

• Salmon - 500 gr.;
• Bulgarian pepper - 2 pcs.;
• Cherry tomatoes - 5-7 pcs.;
• Zucchini - 1 small;
• Onion - 1 head
• garlic cloves - 2-3 pcs.;
• Olive oil - 5 tbsp. spoons;
• Lemon - 1 pc.;
• Ground black pepper and salt to taste.

Cooking:

1. Peel the fish and remove the bones. Cut it into 3x3 cm cubes.

2. Prepare all vegetables. Wash them with running water. Remove the skin from the onion and garlic.

3. Squeeze out all the juice from the lemon and strain it through a strainer. Finely mince the garlic in a garlic press.

4. Cut the onion into rings.

5. Pepper free from seeds and cut into cubes the size of salmon. We will do the same with zucchini.

6. Fill salmon fillet with lemon juice and olive oil. Top with salt, pepper and sprinkle with garlic. Stir gently to coat all the pieces in the sauce.

7. Set aside for 15-20 minutes.

8. We take out the skewers. We string first a slice of zucchini, then a cube of fish, then onion, cherry tomato, again zucchini. We repeat again. Thus, it turns out a stick with three fish pieces, and vegetables between them.

A tender dish goes well with chilled white wine!

9. Rub the grill pan with a little oil and heat it up. Put the skewers and fry on all four sides until golden brown.

Serve piping hot to the table. We call our relatives and eat with pleasure!

A wonderful version of the Caucasian fish on the grill

Needless to say, Caucasian chefs know a lot about barbecue. They are well versed in meat, special marinades for chicken, fish, pork or lamb. And they know how to cook delicious sauces to already ready meals.

They did not bypass the royal fish. Delicious barbecue we will prepare according to them national recipes on the grill and on the coals. How else? This is a Caucasian dish, wah!

We need:

• Salmon steaks - 5 pieces, 3 cm thick;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Cream - 500 ml;
• garlic cloves - 2-3 pcs.;
• Lemon - 1 pc.;
• Pink pepper - 1 tbsp. the spoon;
• Ground black pepper and salt.

Additionally required: barbecue or brazier, coals, lighter fluid, matches, grate with clamp.

Cooking:

1. Sprinkle the steaks fine salt and pepper. Let them soak in spices for half an hour.

2. At this time, take a large bowl and squeeze the juice of 1 lemon there.

3. Grind pink pepper in a mortar and add to the bowl.

4. Pour in the cream. You can tweak it a little more. Too much pepper, you think? But this is Caucasian cuisine and you can’t go anywhere without spiciness! Those who cannot, for various reasons, may simply not put it. The skewers will not become less tasty from this.

5. Grind dill, parsley and garlic in a blender. We also send them to the bowl.

6. Mix the whole mass and dip the pieces of fish there. Roll well in the marinade.

7. Let's go kindle a fire. Pour the coals into the brazier, pour them with liquid and let them flare up.

As you know, gourmets even pick coals from certain types of trees. Alder charcoal is perfect for barbecuing salmon.

8. We help ourselves with a poker or any iron stick so as not to burn our hands. When they burn out and just start to smolder, we put the grill with marinated fish pieces to fry.

9. Pre-lubricate the bars of the lattice with vegetable oil. This will keep the fish from sticking to them. If this is not taken care of in advance, then you can leave half the dish on the wire rack.

10. Gently arrange the pieces over the entire area of ​​the grate. Close the second lid and send to fry.

The dish is prepared quite quickly. To prevent burning, cook for 3 minutes and flip to the other side.

A ruddy fish will indicate the readiness of the dish. Oh, and she's delicious! My mouth is watering at the sight of this deliciousness!

Carefully remove the pieces from the grill and serve separately on plates with a side dish of boiled potatoes or rice.

Bon appetit everyone!

Video on how to cook salmon in an air grill

The multifunctional miracle stove air grill can replace a microwave oven, a toaster, a double boiler, a dryer and an oven. And as far as I know the owners of such a miracle machine, they all are overjoyed.

You can cook pizza in it, fry seeds, dry fruits and berries for the winter and much more. Including delicious skewers. I suggest you watch the savory recipe of the latter in this video.

Tell us about your experience below in the comments.

How delicious to marinate steaks with lime and chili pepper?

Love spicy? I'm in moderation, but my husband is very. Even on vacation in Thailand, he did not ask waiters like me "Know spicy"! That is, do not pepper!

Therefore, this recipe is already in our piggy bank. We make him with chili pepper, and we separately without this vegetable.

We need:

• Chilled salmon steaks - 4 pieces;
• Parsley - 1 bunch;
• Lime - 1 fruit;
• Chili pepper - 1 pod;
• Honey - 5-6 tbsp. spoons;
• Boiled water - 3/4 cup;
• Salt.

Cooking:

1. We need a blender. Take it out and the bowl right away.

2. The blender will grind all the ingredients faster and easier if they are chopped into several pieces.

3. Therefore, we cut the lime into several parts and throw it into the bowl.

4. We do the same with chili peppers. Grind it together with the seeds. Cut off only the green tail.

Peppers can burn your hands. Therefore, it is better to work with gloves!

5. Rinse the parsley in a bowl. We cut it into large pieces and send it to the bowl. Now you can start the unit.

6. Which we do right away. Pour the ground mass into a bowl. Add liquid honey. Pour everything with boiled water and mix.

7. Gently lower the steaks. Drizzle a little of the marinade over them. Leave them to marinate before frying for 2 hours.

During this time, the fish will be fed, become fragrant with sourness, sweetness and become very spicy.

8. After an hour, turn the pieces over so that the other side marinates evenly. Salt before sending to the grill.

Barbecue, I'm sure you'll be satisfied. And we're moving on to the next no less tasty option marinade.

Pomegranate marinade for fish skewers

Any gourmet will tell you that there is no better narsharab pomegranate sauce for fish dishes and never will be. But this applies to ready meals. And here we will consider the recipe for marinating meat in pomegranate juice itself.

The fish is the most tender and delicious in the world. Everyone licks their fingers and asks for more. But everything is easy to prepare.

We need:

• Onion - 3-4 heads;
• Large pomegranate - 1 piece;
• Spices and salt - to taste.

Cooking:

1. Peel the onion from the husk and immediately cut into rings. You don’t need to wash it, otherwise all the delicious onion juice can be washed off. But it is very important when pickling the product!

2. Put it in a bowl.

3. For greater juiciness, remember the rings with a bottle or pestle from a mortar.

4. We clean the pomegranate. To do this, cut off the top and bottom of the fruit. We cut it a little on the films that have become visible. We open it like a flower.

5. Now we take out all the grains in a separate bowl.

6. We take a gauze and pour pomegranate seeds into the center. Squeeze the juice directly into the onion rings.

7. Add salt and spices as you wish and taste preferences. We mix the mass.

8. Fill the salmon with pomegranate dressing. We leave to marinate for 2 hours. Stir the pieces from time to time so that everything is evenly fed.

I note that this is an excellent dressing not only for fish, but also for pork and lamb. It only takes twice as long to marinate.

An interesting and quick recipe in an electric barbecue

We have already talked above about the convection oven and its benefits in the house. Since stocking up on all sorts of kitchen helpers, it will not be superfluous to buy an electric barbecue grill. She will feed delicious dish in the winter, when you go out into the countryside and start a picnic with a barbecue there, it will already be cold.

And here on those and delicious fried meat on skewers. And let the adherents argue that such dishes do not have a delicious smell of smoke. Or roasting wrong. But it's better to be with a kebab than without it. The advantage of the electric barbecue is that it cooks quickly without a hitch. There would be electricity in the house. Yes, and you don’t need to stand over it with a fan either.

A marvelous machine and fish dishes will cook. And here is an excellent step-by-step recipe in our domestic Aroma-1 unit.

We need:

• Pitted fish fillet - 0.5 kg;
• dried basil;
• Lemon - half;
• Soy sauce;
• Black pepper and salt - to taste.

Cooking:

1. Cut the fillet into four centimeter sticks.

2. Put everything in the bowl and add all the ingredients. Just squeeze the juice from the lemon, and the pulp itself can be thrown away.

We do not put salt, as there is plenty of it in soy sauce.

3. Mix the pieces in the marinade. We remove under the lid in the refrigerator for 10 hours.

4. We put cubes on skewers.

5. We lay out the skewers in niches. We close them with a cylinder and turn on the electric grill. It heats up quickly, literally in 5 minutes.

6. Fry the fish according to the instructions. It's 15-20 minutes. Everything cooks evenly as the sticks automatically rotate around the hot element.

Shashlik sticks are served with fresh cucumbers and tomatoes on a plate.

Bon appetit everyone!

Pickling method with homemade mayonnaise

With mayonnaise, probably the most popular marinade for cooking meat on charcoal. He did not bypass our elite fish either. Here let's prepare a rich filling based on the famous French sauce. Just for starters, it would be nice to make a home version. After all, it is much healthier and tastier than purchased.

I have already described the recipe and therefore I propose. Done? Well, now let's play the marinade itself.

We need:

• Tomato - 1 piece
• Homemade mayonnaise - 2 tbsp. spoons;
• Garlic - 1 clove;
• Greens (dill, parsley);
• Black pepper and salt.

Cooking:

1. We put our ingredients in a blender bowl. Only pre-cut the tomato into 4 parts, and the greens can also be chopped a little.

2. Run for grinding. And voila!

3. We coat the steaks or salmon sticks with the resulting mass. Leave in a cool place for 2 hours.

4. After the time has elapsed, you can start frying.

Well, my dear readers, that's all for today. Whether you like it or not, write your comments and suggestions. Share on social media and see you soon!

Salmon shish kebab is a wonderful dish that will be appreciated by both ordinary people and sophisticated gourmets. There are many recipes for this masterpiece. In this story, we will talk about how to cook salmon skewers.

On juniper branches

Salmon itself is a very interesting product that has a unique taste. Therefore, it is not necessary to marinate it. To feel original taste fish, slightly seasoned with a light smoke, you need to fry it on a fire without any spices. Salmon is cut into steaks, about 2 cm thick (peel off the scales), sprinkled with salt and baked on coals. For this, it is best to use a grid. To give the fish a unique flavor, juniper twigs are thrown into the fire for smoke. To determine the degree of readiness of salmon, you need to take a toothpick, and then pierce the steak with it. If the fibers of the fish are reaching for the stick or remain on it, it has not yet been fried. If the puncture is clear and even, the salmon skewers are ready.

Salmon with lemon and garlic

Ingredients: salmon (fillet) - 1 kg, garlic - 1 clove, half a small lemon, onion, olive oil - Art. l, dill, white pepper and salt. Rinse the salmon, remove the skin from it and remove the backbone. Then the fish is cut into pieces 4x5 cm (if the skewer is thin, you can make smaller pieces). If you plan to use a wire rack, then the fillet can be cut into larger pieces. Next, the fish is placed in an enameled container. Onion and lemon rings, chopped garlic, oil, pepper and salt are also added there. Everything is thoroughly mixed. The future salmon skewers should be left for 3 hours (cover). The fish is fried on very hot coals (it is necessary to extinguish the flame that occurs due to dripping fat). As soon as the salmon kebab becomes rosy on all sides, it is ready. The dish is garnished with dill and lemon slices.

Salmon in garlic-mustard marinade

For a pound of fish you will need: garlic - 2 cloves, mustard - 2 tbsp. l, dill, lemon juice - 1 tbsp. l, lemon peel- 1 tsp, half a bell pepper, onion - 2 pcs, pepper and salt. Salmon is cut into pieces under the skewer and placed in an enameled container. Lemon juice, zest, mustard, onion rings, chopped garlic, bell pepper and dill are also added there. Everything is salted and peppered to taste, and then mixed. The future salmon skewers are aged for one hour, and then fried on coals with onion and pepper rings. To prevent the fish from burning, the skewers need to be turned over more often.

Salmon in white wine

Ingredients: half a kilo of fillet, 150 g of dry white wine, sea ​​salt, half a lemon, sesame, 3 tbsp. l. olive oil, white pepper and seasonings for fish. Salmon is cut into pieces under the skewer and placed in an enamel bowl. Lemon slices and other components of the marinade (except sesame) are also placed there. Everything is thoroughly mixed and put in the refrigerator for several hours. The fish is baked on coals until cooked and served sprinkled with sesame seeds, with lemon wedge and white wine (necessarily dry). Salmon marinated in this way has a very interesting taste. Bon appetit!