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Marinated salmon

Marinated salmon

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Servings: -2

Preparation time: over 120 minutes

RECIPE PREPARATION Marinated salmon:

Raw, fresh salmon is washed, put in a bowl and sprinkled with plenty of lime juice, with salt and pepper. Leave in the fridge for 12 hours. Maybe served on an arugula bed, with toast, etc.

5 the tastiest fish marinades. Amazing herring, appetizing salmon, tender phytophagous

Salted or marinated fish is the basis for many dishes: salads, snacks and pasta for sandwiches. Even a slice of bread with this tasty and spicy delicacy turns into a culinary delicacy! Team Bucă gathered the most tasty and interesting fish marinades for all tastes.

Choose the recipe according to the fish used and you will get a herring with extraordinary taste, marinated in apple cider vinegar, in ketchup or with carrot, salty salmon with appetizing taste or tender and aromatic phytophagous. With these marinades any fish will become particularly tasty and savory.

How to marinate fish?

1. Salted salmon


-1 g of ground black pepper

-2 teaspoons of grated lemon peel


1. Sprinkle a wide, flat plate with salt, pepper and lemon zest, place the salmon fillet on top and season with salt, pepper and lemon zest.

2. Sprinkle with chopped dill on top (it is better not to use other greens), cover with cling film and refrigerate the fish. The fish is ready after 1.5 hours.

2. Herring marinated in apple cider vinegar


-5 tablespoons of apple cider vinegar

-1 socket of ground coriander


1. Cut the fish into eviscerated pieces, cut the onion in half.

2. Dissolve the salt and sugar in water, add the peppercorns and apple cider vinegar.

3. Sprinkle the fish pieces with coriander, mix them with onions and pour the marinade. Refrigerate the fish for a day.

3. Herring marinated in ketchup


-0.5 teaspoon ground black pepper


1. Cut the fish fillets into pieces and place in a saucepan.

2. Add the sliced ​​onion.

3. Combine the other ingredients in a separate bowl and bring the mixture to a boil.

4. Pour the cold marinade over the fish and refrigerate for a day.

4. Herring marinated with carrot


-8-10 black peppercorns (crushed with a knife)


1. Cut the herring fillets into pieces about 2 cm wide.

2. Cut the lemon into thin slices, grate the carrot, cut the onions in half.

3. Put all the ingredients in a layered jar: a little onion, a few bay leaves, a handful of carrots, a few slices of lemon, 0.5 teaspoon of sugar, a pinch of pepper, then the slices of herring.

4. Repeat the layers, keeping the order until you finish all the ingredients.

5. Cover the jar with a lid and refrigerate the fish for 2-3 days to marinate.

5. Marinated phytophagous


-2 teaspoons of fish spice mixture


1. Cut the cleaned fish into pieces.

2. Cut the onions into rounds, lemon - thin slices, cut the garlic in half.

3. Put the fish pieces in a 3-layer container, sprinkling it with grated carrot, onion, garlic, lemon slices, salt and fish spices.

4. Sprinkle with vinegar and oil, cover the container with a lid and shake.

5. Refrigerate the dish for at least a day.

6. Shake the bowl periodically to marinate the fish better.

Homemade marinated fish is tastier and cheaper than in-store fish. Try it and you will be convinced!

Our team wishes you good luck with your loved ones!

Do you want a salmon recipe that will make your tastes sing? Try a Thai approach! The four great flavors of Thai cuisine (sweet, sour, salty and spicy) go well with salmon, offering an abundance of taste without overwhelming the fresh aroma of the fish. And the marinades / sauces that make up these dishes are good for you too - low in fat and calories, but with a very high taste - a perfect compliment to the health benefits of salmon. Give it a try at dinner tonight!

    01 of 11 Pan-Saared Salmon (with Tangy Thai Sauce)

This salmon recipe is delicious! Marinated salmon fillets are grilled or pan-fried, fried in flavors and in the omega-3 goodness of the fish. The salmon is then served with a lemon-Thai honey sauce, which blends perfectly with natural salmon flavors. A healthy, low-fat and extremely delicious recipe that can be made in less than 30 minutes. Great for an everyday dinner entry that even your kids will love.

This Chinese-inspired currant salmon is delicious, delicious, but extremely easy to make. You will love how the rich black bean sauce enriches the special aroma of salmon. This cooked fish recipe also works with other types of fish, such as cod, sole, snapper or halibut - all healthy and safe choices of seafood (either fresh or frozen). This lightly cooked fish is great for everyday meals, but also great to serve to a tasty crowd. Enjoy!

This fantastic recipe for grilled salmon is easy to make and has a real heavenly taste. The special Thai marinade is a perfect match for the richness of the salmon, improving and bringing it a natural juicy taste. Finish this dish with a coconut sauce and you have the perfect salmon recipe for grilling or cooking!

04 of 11 Grilled salmon in curry sauce

This baked salmon is fragrant and delicious. The salmon steaks or fillets are cooked for 20 minutes in an easy-to-make curry sauce that complements the rich taste of the salmon. But unlike a lot of salmon sauce recipes, this one is lactose free, requiring coconut milk instead of cream. If you are playing, cook or serve this salmon in a boat with banana leaves (as shown here) - the "how to" link included in the recipe. Enjoy!

Continue to 5 of 11 below. 05 of 11 lightly cooked salmon in a honey-soy-ginger sauce

Beautifully grated salmon in a sauce of honey and ginger sauce. D. Schmidt

This cooked salmon comes out excellent, plus it's easy to make. The marinade is a simple blend of Asian sauces and fresh spices that come in similar tasting to Teriyaki, but is essentially Chinese-Thai. This is one of my personal recipes when I want delicious tasting salmon without too much fuss and hassle. Excellent with rice, but also wonderful with new potatoes - just spoon some of the extra sauce out of the dish and you’re delicious!

06 of 11 Curry Easy Fish (made from salmon)

I recently made this fish curry with salmon, and it was very delicious. Salmon works very well with curry flavors, I find, especially in this recipe, where the curry sauce is rich, but not overwhelmingly strong. Frozen salmon works just as well as fresh. Enjoy!

07 of 11 Grilled salmon and vegetables

This grilled fish recipe smells so good on the grill that you might just find the neighbors coming around to see what you are cooking. Marinated in a Thai sauce (which is also used as a dipping sauce), these healthy and colorful beasts will satisfy the whole family - even your children will love them. Make your own combination of vegetables and fish, depending on your preferences or what you happen to have on hand, fresh and good.

08 of 11 Grilled salmon in a lemonade-coconut sauce

This grilled salmon, with lemonade sauce and Thai coconut, is perfect for fresh salmon steaks or fillets (you can also use previously frozen salmon). The sauce can be made in minutes and is a delightful blend of sweet, sour and spicy. All these flavors come together in a mixture of lemon, lemon, coconut locust, honey and a spice flavor (garlic and chili) for a perfect combination of salmon.

Continue to 9 of 11 below. 09 of 11

Pan-fried or grilled salmon with asparagus

This salmon recipe starts with a sweet honey-lemongrass-ginger marinade. The salmon is then pan-fried or grilled in this marinade / sauce - the same sauce that is then used to mix-fried asparagus. Served with sticky Thai rice (see recipe link below) or Japanese sushi rice, this salmon dish looks elegant and tastes better. Add it to your menu this week, either for your family (kids love it!), Either as a party or as a special dish for you and your friends.

10 out of 11 Thai grilled salmon with flavored side sauce

Copyright Darlene A. Schmidt, About. com Corp.

This Thai grilled salmon has a wonderful blend of "the four great Thai flavors": spicy, salty, sweet and sour. Made with fresh herbs and spices, this salmon simply sings with flavor, without overwhelming the natural delicious flavor of the fish. Marinade is a variant of traditional Thai magic pasta - a special combination of fresh herbs and spices that will simply bring you "taste buds".

Grilled salmon in a Thai BBQ sauce

This grilled salmon recipe is delicious. A special Thai BBQ sauce is what makes it come alive, growing, but not overcoming the rich aroma of salmon. I find it better than most salmon recipes (which require heavy cream sauces) and much healthier! Banana leaves are an optional part of this recipe, and if you have some (or know where you can buy some) , it adds a bit of exotic to this kind of already fantastic dish. Enjoy!

With a well-sharpened knife, cut along the spinal cord.

We repeat the operation on the other side. We cut the too fat part of the belly and eventually keep it for the soup, together with the spine and the head. About 1.5-2 cm above where the spinal cord was (exactly where my fingers are in the picture below) you feel some bones if you touch it lightly with your hand - these bones are removed with tweezers.

We remove the skin (we start from the tail, holding the piece of tabs with the skin down, we keep the skin with the left and with the right we cut as close as possible to the skin).

Cut the dill and crush the pepper (do not grind it too finely, it should only give flavor, not make the fish hot!)

Mix salt, sugar and pepper in a plate and roll the salmon pieces well.

Then put the piece of salmon through dill and put it in a bag or plastic wrap, filling with plenty of dill.

Put it in the fridge for a minimum of 2 days, a maximum of 3. During this time it will leave the juice, so it is good to use a deep plate. After the first day, the fish returns. It cleans well of the coating

You will notice that in the 3 days the meat has changed its texture - it becomes firmer.

Cut thin slices to serve with toast or cucumber slices, or cut thicker slices for sushi dishes.

Mix cream cheese with greens. We place it on cucumber slices

We place the salmon as we find it more interesting.

We also put it separately, to eat it with slices of baguette with butter (the bread can also be toasted).

Cut thin slices to serve with toast or cucumber slices, or cut thicker slices for sushi dishes.

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Ingredients Marinated salmon with dill:

  • 500 grams of salmon fillet with skin, without scales and bones, very fresh
  • 3-4 large bunches of dill
  • 35 grams of coarse salt (preferably marine)
  • 90 grams of cough sugar
  • 1 teaspoon freshly ground black pepper

Preparation Marinated salmon with dill:

It is very important that the fish is very fresh, because this way of preparation does not involve the thermal processing of salmon. The salmon will be marinated for a relatively long time, cold, lemon juice, salt and sugar will give a certain firmness to the meat (the result has a texture similar to a very fine prosciutto cotto, for example), but, come back, it is essential to use a fish with a pink flesh, pleasant smell and firm skin. Some voices recommend freezing the salmon for a few weeks, before marinating it, in order to destroy, by exposure to very low temperatures, certain parasites that may be present in the salmon meat. Chop the dill, with the stems, not overly fine, and mix with salt, sugar and pepper:

To marinate the salmon, use a bowl with a lid that is suitable for the refrigerator. Depending on the size of the bowl, the fillet can be left whole or cut in half. I cut my fillet into two pieces, I put a layer of dill mixture at the base, I placed one of the salmon pieces, I sprinkled a layer of mixture on top of it and then I placed the next piece that I covered with the rest of dill:

Cover the bowl with the lid and refrigerate in the coldest compartment. The next day, a clear juice formed in the bowl, covering the fillets:

Return the fillets, changing their position in the bowl (if they were with the skin up, return with the skin down):

Cover and put back in the fridge, repeating the return operation every 24 hours. After 3 days, the salmon is already marinated, removed from the marinade, quickly rinsed off the dill on it and swab with a towel, for to dry. It is still kept in the fridge, it lasted a week for me (moreover, we didn't get to test its longevity: P), during which time we had other pieces to marinate, because it's delicious and we almost can't lack of it. A suggestion to serve:

Slices of raw cucumbers, garnished with cream cheese and greens and fine slices of marinated salmon - a good-looking and tasty appetizer with a note of freshness. At least as good are, however, much less the pretentious toasted sandwiches, slices of marinated salmon and slices of green onions, which have recently turned my breakfast into a celebration. :)

1. Put half the amount of salt in a deep bowl. Place the salmon over the salt, then cover with the remaining salt.

2. Let cool for about two hours.

3. After soaking in salt for two hours, remove the salmon and wash with cold water.

4. Place on paper to drain.

5. Peel the garlic and dill.

6. Place a piece of salmon on the bottom of a jar. Cover with dill, peppercorns and olive oil.

7. Continue this process until the jar is full.

8. At the end, add the garlic, close the jar tightly and let it cool for 48 hours.

9. Before serving, leave for two hours at room temperature.

Grilled salmon or recipe pan step by step

Grilled salmon or recipe pan step by step. How to make grilled or pan-fried salmon? Grilled fish. Grilled salmon recipe with garlic flavored marinade. How to marinate fish? Marinated salmon with dill, garlic, lemon. How much is the fish fried on the grill so that it remains tender and juicy? Salmon fillets or slices of salmon with bone (salmon slices).

If I keep heating the barbecue in the yard, I prepare several ways to sit on it. Besides the classics collars, skewers or small I also like to make grilled fish or vegetables. This grilled salmon recipe is a healthy and quick one.

The recipe for grilled salmon or frying pan is a very simple one, easy to reproduce. The salmon meat is fatty, oily and behaves very well when fried both in the pan and on the grill in the open air. I usually make a garnish of grilled vegetables to accompany this delicacy. The salmon is well matched by the tender asparagus stalks, the caramelized onion rings, the grilled tomatoes but also the baked peppers or the grilled zucchini.

I like to grease the salmon slices with a marinade flavored with garlic, lemon and dill but I don't let them marinate for more than 5 minutes before placing them on the grill. Why? Because lemon (the acidic component) starts to "cook" the proteins from the first seconds and we don't want an overcooked salmon (overcooked), dry and inaccurate. I explained that here, as part of the grilled trout recipe.

The fish marinade is a simple one. I've used it in the past and the recipe baked salmon in paper packets (in papillote). It contains a little olive oil, salt, pepper, chili flakes (dried hot peppers), garlic, lemon and chopped green dill. Dill goes great with salmon! You can replace dill with chopped green parsley if you don't like its aroma.

The salmon pieces can be fillets (without bones but with skin) or slices, as I had. Generally a slice weighs about 250-300 g, depending on the size of the fish. We always find fresh salmon in Selgros, at the fishing district. If you use frozen fish then you will have to wait for it to thaw slowly (in the fridge), drain it well and then dab it thoroughly with absorbent kitchen napkins. Water does not help us at all in the process of frying and browning.

The salmon is cooked very well in the oven, wrapped in baking paper (papiota) - see here.

From the quantities below I obtained 2 portions of grilled salmon or frying pan. You can multiply the ingredients as needed.