Salmon is usually understood as any fish from the salmon family (salmon, trout, chum salmon, pink salmon, etc.). Salmon and its relatives are not only very tasty, but also healthy food, which is valuable primarily for Omega-3 fatty acids, which protect our body from the development of various inflammatory processes, which are known to be the cause of most diseases. These fatty acids also prevent the formation of blood clots, which are the main cause of heart attacks.

It has been proven that 100 grams of salmon contains the daily value of vitamin D and half the daily value of such essential substances as vitamin B12, niacin, selenium, vitamin B6 and magnesium. Even canned salmon is beneficial, as it contains a high calcium content. In addition to those listed, salmon contains more than 80 other nutrients.

If we talk about this fish in the culinary aspect, then it is characterized by a slight decrease in size after frying and stewing, the ability to retain its nutritional properties and attractive appearance. To prepare most dishes, prepared salmon fillets or steaks are used, although the whole fish or its individual parts can be used very successfully. Typically, salmon is fried (using a frying pan or grill) or baked in the oven.

Salmon dishes - the best recipes

Recipe 1: Baked salmon in the oven

A very healthy, tasty and at the same time not at all complicated dish, for the preparation of which salmon fillet is baked in foil with eggs, onions and dill. Foil allows you to preserve all the beneficial substances in the fish, and lemon and dill give it a characteristic taste and aroma. You can garnish the dish with fresh vegetables.

Ingredients:

2 salmon fillets, 400 g each. every;
1 tsp. lemon juice;
2 boiled eggs;
2 onions;
40 gr. butter;
1 small bunch of dill.

Cooking method:

1. Cut 2 onions into thin slices.

2. Peel 2 boiled eggs and finely chop.

3. Finely chop the dill.

4. Place one salmon fillet skin side down on a sheet of foil, sprinkle it with lemon juice, salt and sprinkle with eggs and dill, then cover with prepared onion slices and pour melted butter on top.

5. Cover everything with the second piece of fillet, skin side up.

6. Wrap it tightly in foil, put everything on the baking sheet and bake in the oven for half an hour.

Recipe 2: Creamy Salmon

Salmon cooked in a creamy sauce is an excellent second course. By skipping the frying stage, you can get boiled-stewed fish. After frying, the fish receives a special aroma and becomes more uniform and dense. Mustard and green onions added to the cream give the dish a slightly piquant taste.

Ingredients

1.5 kg salmon fillet (or other salmon fish);
half a lemon;
raises frying oil;
pepper to taste;

For the sauce:

0.5 liters of cream or sour cream;
1 tbsp. l. mustard;
20 gr. butter;
a bunch of green onions (about 100 g);
2 tbsp. l. breadcrumbs;
salt and pepper to taste.

Cooking method:

1. Cut the fish into portions, add salt, but do not pepper. Place them in a deep plate in layers, sprinkling each with lemon juice, and leave for 15 minutes.

2. Pour oil into a frying pan and, after heating it over high heat, quickly fry the salmon pieces (no more than 1 minute, this is important), transfer the finished pieces to a baking dish.

3. Finely chop the green onions.

4. In another frying pan (you can wash the same one in which we fried the fish), melt a piece of butter over medium heat.

5. Setting aside a little chopped onion, put the rest in the frying pan and fry for a short time, stirring constantly, just so that it loses its volume.

6. Mix cream or sour cream with mustard, salt, pepper, pour into a frying pan and heat the sauce with constant stirring until the first bubbles appear. An important detail: low-fat cream (up to 20%) or even more so sour cream can curdle, there is no need to be afraid of this. After intensive stirring, there will be no large flakes, and after baking, even small flakes will not be noticeable at all.

7. Pour the resulting sauce over the fish in the mold, then, sprinkle everything with ground breadcrumbs, bake in the oven for about half an hour.

8. Before serving, you can sprinkle the finished fish with the reserved green onions.

Recipe 3: Salmon Salad

An incredibly simple yet delicious dish in which salmon is mixed with boiled eggs, grated hard cheese and canned peas.

Ingredients:

1 can of canned salmon;
5 hard-boiled eggs;
100 gr. cheese;
0.3 cans of canned green peas;
5 tbsp. l. mayonnaise;
pepper and salt to taste.

Cooking method:

1. Prepare the salad components: remove the bones from the fish and mash the resulting fillet with a fork; grate the cheese; Finely chop the eggs.

2. Mix chopped eggs, fish, grated cheese, green peas, salt, pepper.

Recipe 4: Salmon soup

Very tasty, filling and easy to prepare soup. One detail: salmon habitats are clean places, so they do not have any foreign odors. Accordingly, I would like to warn you against using various soup seasonings “for fish”, which are good for carp fish, which often have the smell of mud, and in the case of salmon, they will only deprive the soup of that unique appetizing aroma characteristic of fish of the salmon family.

Ingredients:

300 gr. salmon fillets;
1 carrot;
3 potatoes;
1 onion;
rast. oil,
2-3 bay leaves;
salt and pepper to taste, parsley

Cooking method:

1. Cut the fillet into small pieces, about 2 centimeters thick.

2. Clean and wash the vegetables, then cut the potatoes into cubes, finely chop the onion, and grate the carrots.

3. Pour water into a saucepan and place carrots and bay leaves there. When the water boils, turn the heat down and cook the carrots for about 10 minutes.

4. After frying the onion in vegetable oil until golden brown, add it to the pan, cook for a few more minutes and add the potatoes. Bring our soup to a boil again and put the fish in it.

5. Having turned the heat to maximum, bring the soup to a boil, turn it off and let it “simmer” for about 10 minutes. It will be good if the soup infuses for another half hour, then its taste will become even more intense.

6. When pouring the soup into bowls, you can add a little finely chopped parsley to each bowl.

Recipe 5: Salmon Steak

Ruining a salmon steak is a difficult task even for a novice cook, if you follow all the recommendations given in the recipe. Many people like to simply bake a steak on the grill or fry it in a pan. In our recipe, in which salmon steaks are stewed in a frying pan in grapefruit juice, the meat turns out to be especially tender, having a noble taste and aroma.

Ingredients:

4 salmon steaks;
1 tbsp. l. olive oil;
3 onions;
250 ml freshly squeezed grapefruit juice
a few slices of grapefruit.

Cooking method:

1. Peel the onions and chop them finely.

2. Heat the olive oil in a large non-stick frying pan and fry the chopped onion until softened.

3. Place the steaks in the frying pan, pour in grapefruit juice, adding grapefruit slices, cover with a lid and cook over low heat for no more than 5-7 minutes.

4. Serve the finished steaks with fresh bread, or with a side dish in the form of rice or vegetables.

Salmon dishes - useful tips from experienced chefs

To prepare a good salmon dish, it is very important to choose the right product. If you buy fresh fish that is cut into steaks or fillets, make sure that it has not been previously frozen. You can recognize this by the pulp, which should be soft, dense and not watery. Remember - the fresher the fish, the tastier, more aromatic and simply more beautiful your dish will be.

To fry salmon, preheat the pan well and fry very quickly, as directed in the recipe. If you neglect this rule, the fat will melt out of the fish, and it will become dry and may fall apart.

One of the main rules: fish, which has so much of its own taste and aroma, needs minimal seasoning. The best thing would be to sprinkle the salmon with lemon before cooking, which will perfectly highlight all the taste advantages of our fish. When baking salmon, you can cover it with thinly sliced ​​lemon slices.

• Salmon soup
• Salmon baked in the oven
• Salmon steak
• Salmon in cream sauce
• Salmon in foil
• Smoked salmon
• Salmon in a slow cooker
• Salmon soup
• Pasta with salmon
• Salmon in a frying pan
• Salmon tartare
• Salmon recipes
• Salmon salad

You can find even more interesting recipes on the main page of the Cooking section

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09.01.2015

You can prepare many delicious and healthy dishes from salmon. If you want something exotic, then pay attention to recipes where salmon fillets are marinated in a mixture with added spices before baking or frying. If the simplicity of the dish and preserving the natural taste of the fish are important to you, then recipes for stewed or boiled salmon with vegetables and herbs will suit you.

1. Grilled salmon with lemon-dill butter

Ingredients:

• lemon (zest and juice) - 1 pc. ;
• salmon - 500 g;
• butter - 100 g;
• olive oil;
• salt - to taste;
• dill - 2-3 tbsp. l. ;
• ground black pepper - 1/4 tsp.

Preparation: Grilled delicious salmon will be even tastier if served with butter mixed with lemon zest and dill. The bright, fresh aroma of lemon will highlight the taste of fish, and dill will add a piquant note.

First, prepare the butter. Let the butter sit at room temperature for a while and soften - this will make it easier to handle. Mash it with a fork. Grate the lemon zest. Chop the dill and add to the softened butter along with black pepper. Mix well so that the ingredients are evenly distributed throughout the oil.

Then cut a large piece of cling film, spread it on your work surface and place the butter in the center of the cut. Wrap the butter in film, shape it into a convenient shape (rectangular block or sausage - at your discretion) and place in the freezer for 30 minutes while the salmon is fried.

Place salmon fillets on a plate and let come to room temperature. Cut the fillet into 4 portions, brush with olive oil on both sides and sprinkle with salt. Wipe the grill grate with a piece of cloth and olive oil. Preheat the grill to medium heat and place the salmon, skin side down, on the grill. Cook for 6 minutes, turning slightly occasionally to create a nice grill grate pattern.

Turn over and cook for another 5-6 minutes. The fish is ready when the fillet turns reddish. Place the salmon on a plate and top each piece of fish with a piece of lemon and dill butter. Sprinkle lemon juice over fish and serve.

2. Salmon in honey-mustard marinade

Ingredients:

• salmon fillet - 300 g;
• mustard - 2 tsp.
• honey - 2 tsp. ;
• soy sauce - 2 tsp. ;
• asparagus, rice or lettuce for serving.

Preparation: make a marinade by mixing mustard, honey and soy sauce. Coat the salmon fillet well with the resulting mixture and place in the refrigerator for half an hour. In the meantime, you can prepare the side dish (I usually steam the rice; I just throw it in and after 15 minutes it’s fluffy and tender).

Preheat the oven to 180 C and place our fish there (right in the marinade!) for 15-20 minutes. If you want to make your meal as easy as possible, replace the rice with lettuce leaves or asparagus. It will turn out even more beautiful.

3. Healthy dinner in 30 minutes - baked salmon fillet

Ingredients:

• salmon fillet - 2 pcs. 170 g each;
• olive oil
• salt, ground pepper - to taste;
• parsley - 1 bunch;
• lemon - 1 pc. ;

Preparation: Preheat oven to 225 degrees. Rinse and dry the fillets. Rub the fillets lightly with oil and sprinkle with salt and pepper. Place the salmon in a baking dish and place in the oven for 12-15 minutes. Serve with fresh parsley and lemon.

4. Salmon baked in foil

Ingredients:

• salmon steak - 1 pc. ;
• lemon - a few slices;
• pepper, dried basil - to taste;
• foil - for baking.

Preparation: Wash the salmon steak, season with salt on both sides, place on baking foil, which in turn is placed on a baking sheet. Sprinkle with spices and add lemon slices. Wrap the foil to make an envelope. Place in an oven preheated to 180-200 degrees for 20-25 minutes.

5. Baked salmon with herb sauce

Ingredients:

• salmon fillet - 800 g;
• sea ​​salt - 1 tsp. ;
• ground black pepper - ½ tsp. ;
• lemons - ½ pcs. ;
• cream 10-11% - 300 ml;
• egg yolk - 3 pcs. ;
• Dijon mustard - 2 tsp. ;
• fresh green basil - 10 g;
• dill - 10 g;
• parsley - 10 g;
• tarragon - 10 g.

Preparation: This fish dish is always delicious and quickly prepared. The salmon will be tender and flavorful, but almost any fish can be cooked this way. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.

The most suitable side dishes for this dish are fluffy rice, boiled potatoes with herbs, or taggliattelle pasta.

If you want to choose a wine for this dish, choose a wine with a complex taste, refined, medium body, which can complement the fish and herbal sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.

Cut the salmon fillet into oblong pieces 4-5 cm wide and place in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise you will need too much sauce. Salt, pepper and sprinkle with lemon juice.

Combine cream and egg yolks in a bowl. Finely chop the greens and add them to the cream mixture. Finely grate the lemon zest there and add mustard.

Pour the resulting sauce over the fish and place in an oven preheated to 200 degrees. Bake for about 20-25 minutes until the sauce thickens. Serve the dish before it cools down.

6. Salmon steak

Ingredients:

• parsley - 20 g;
• dill - 50 g;
• cilantro - 50 g;
• green onions - 50
• onion - 1 pc. ;
• chili pepper - 5 g;
• pitted olives - 100 g;
• juice of half a lemon
• olive oil - 100 g;
• garlic - 7 g
• red bell pepper - 2 pcs. ;
• salt - to taste;
• ground allspice - to taste.

Preparation: Whisk all the seasonings in a blender to obtain Chemchuri sauce. Season salmon steak with salt, pepper, brush the steak with olive oil, fry on a hot grill pan for 3 minutes on each side, constantly brush with olive oil so that the fish is not dry. Serve the steak with sauce and (guests will choose all herbs separately to taste) Bon appetit.

7. Grilled salmon with pineapple and pink champagne

Ingredients:

• fresh peeled pineapple - 300 g;
• stalk celery - 30 g;
• garlic cloves - 2 pcs. ;
• salmon fillet (Salmon, trout, chum salmon) - 500 g;
• salt - ½ tsp. ;
• black peppercorns - 5 pcs. ;
• bay leaf - 1 pc. ;
• vegetable oil - 20 ml;
• soy sauce - 20 ml;
• pineapple juice - 50 ml;
• corn starch - 5 g.

Preparation: Peel the pineapple from the skin and core, cut the pulp into cubes. We need 300 grams of pure product. Cut the celery stalk into slices; if the longitudinal fibers are hard, remove them first. Chop the garlic.

Place the fish fillet skin side down on a work surface and cut the fillet with a sharp knife.
Place the skin in a saucepan, add cold water (to cover the skin), and bring to a boil. Remove any foam that appears, reduce heat, add salt and spices and cook for about 20 minutes.

Cut the fillet into cubes like pineapple, or a little larger. Heat a large non-stick frying pan or wok with a tablespoon of vegetable oil. Add the salmon fillets and fry for 2 minutes, stirring gently as you go, then remove the fish from the pan.

Place pineapple, celery and garlic in a frying pan, add soy sauce, pineapple juice and 150 ml of fish stock (resulting from boiling the skin). Cook for 5-6 minutes.

Dilute the starch with 2 teaspoons of cold water and pour into the pan. Cook until the sauce is clear and thickens slightly. Return the reserved fish to the pan, stir and heat through.

The dish is ready, you can open the champagne! Brut rosé goes well with salmon dishes. Serve the salmon hot and the champagne well chilled.

8. Spicy salmon with orange sauce

The salmon is fried in a sugar and pepper coating, caramelizing on the outside and remaining surprisingly tender on the inside. Orange juice sauce and fresh spinach on the side. You adjust the spiciness of the sauce yourself, so the dish can be made not spicy at all.

Ingredients:

• salmon steak - 600 g;
• corn salad - 100 g;
• sugar - 100 g;
• black pepper - 10 g;
• ground chili pepper - 10 g;
• orange - 1 pc. ;
• fresh ginger - 40 g.

Preparation: energy value per serving: 863 kcal (43%), 62 g protein (124%), 39 g fat (60%), of which 9 g saturated (45%), 61 g carbohydrates (20%). The percentages of the daily value for an adult based on 2000 kcal are indicated in parentheses. Cooking time: 30 minutes.

Mix sugar with salt and black pepper and chili powder on a flat plate. Roll dry salmon steaks in a mixture of sugar and pepper.

Heat olive oil in a frying pan over medium heat. Add salmon to skillet and cook over medium heat, turning, until salmon is caramelized on both sides.

Meanwhile, prepare the orange sauce. Cut the zest from the orange and squeeze the juice into a ladle. Finely chop the zest and ginger. Cut the chili pepper lengthwise, remove the seeds (this is the hottest part) and finely chop a piece of pepper - adjust the exact amount to your taste. Add water equal to the orange juice, zest, ginger and chili to a saucepan and bring to a boil. Taste the sauce - you can also add a little sugar and black pepper. Strain before serving.

Serve the prepared salmon with a green salad and tangy orange sauce. Bon appetit!

9. Salmon fillet with steamed olives

Ingredients:

• salmon fillet without skin - 220 g;
• olives - 40 g;
• lemon zest - 1 g;
• lemon - 10 g;
• parsley leaves - 5 g;
• tarragon - 5 g;
• salt - 2 g;
• ground black pepper - 1 g.

For garnish:

• green beans - 60 g;
• salt - 3 g;
• vegetable oil.

Preparation: Let's make a skinless fillet from a piece of salmon, it's very simple. For the marinade, grate the lemon zest on a fine grater. Take only the pulp from the remaining lemon and cut it into small cubes. We also chop the olives finely. Remove the hard stem from the tarragon and chop the leaves. Chop the parsley finely. Salt, pepper, mix everything.

We take the salmon fillet and make cuts with a net - along and across, without cutting to the end by about half a centimeter.
Place our marinade mixture in the slots. Place salmon and green beans in a steamer. Grease the top of the beans with vegetable oil and add sea salt. Cook for 20 minutes: very tasty and fast.

10. Steamed salmon - video recipe

Bon appetit!

Which table will be rated higher: the one where everything is delicious or the one where everything is beautiful? Without a doubt, the beauty of serving and original decorations makes even the simplest dishes more delicious! Therefore, we take into account current trends and recommend that you pay attention to various techniques for decorating dishes and cuts. The highlight of the fish plate will be roses made of red fish (salmon, salmon, etc.), made to decorate the table. So let's talk about how they can be made.

Sliced ​​salmon in itself becomes a table decoration, but if you arrange thin slices of fish in a special way, then your treat will be remembered for a long time by everyone without exception! And you will experience a feeling of real gastronomic satisfaction!

Moreover, you can use such an unusual presentation not only for a romantic dinner or a festive feast, but also for an everyday family lunch! Don't your loved ones deserve to celebrate every day?

Step-by-step execution

1. Using kitchen scissors, cut 2 cm strips of salmon. Rosettes of this size will look great on sandwiches and canapés.

To decorate salads or plates with sliced ​​fish, you can make larger roses (salmon strips will be 3-4 cm).

2. We begin to fold the strip.

3. Having gone 2/3 of the way, we turn the strip a little to the bottom, as shown in the photo (as if opening a petal) and continue to fold it to the end of the strip.

4. If you have already prepared sandwiches, then immediately glue the rosette to the butter. If you decide to make rosettes and only then decorate your dishes, it is better to secure them with toothpicks or kitchen skewers.

Salmon roses in a single strip

In the video, the master shows how to roll pieces of salmon into “rosettes” and place them on a plate of rice, decorated in the style of Japanese sushi.

Enjoy!

Roses from several strips of red fish

A quick and easy sandwich snack that can be made in minutes! Great for small lunches, meetings and parties.

You can create a rosette-shaped rosette from various types of fish, the main condition is to cut it thinly. It can be any type of red fish or a simple herring.

With such a masterpiece you can decorate a finished dish (shuba fish salad, salted cakes), decorate a plate with sliced ​​fish, or make a festive version of sandwiches (salmon, butter and caviar).

Decorating holiday dishes with salmon roses

Fish dishes, and especially salmon, are not only extremely tasty, but also beneficial for health due to their healing substances. Red fish contains unsaturated fatty acids Omega-3, which are not synthesized by the human body, but are involved in many metabolic processes. Salmon is also rich in vitamins and mineral salts, and other fatty acids. Therefore, you will not only improve the presentation, but also increase the nutritional value of the treat!
Bon appetit!

To prepare sushi, fresh fish is mainly used: salmon, trout or salmon. The most popular and beloved rolls made from fresh fish are, of course, “Philadelphia”. But personally, I’m not a supporter of making sushi from fresh fish; I always prepare it only from lightly salted fish, because I’m afraid to eat raw fish and don’t think it’s healthy)

But I have recipes in which I use fresh fish, but in which it is heat-treated, that is, I prepare fried rolls from fresh fish, for example: Philadelphia tempura. You will soon see the recipe for these rolls on the website.

And for lovers of fresh fish rolls, I decided to prepare a step-by-step photo recipe: How to cut fish.

First you need to buy fresh fish in the store: salmon, trout or salmon.

Then wash it thoroughly, remove the scales from the tail to the head. The best way to do this is to pour water into the sink and put the fish there and then the scales will not fly all over the kitchen, as is usually the case))

Then dry the fish with a paper towel and cut off the head, tail and fins. But under no circumstances throw anything away; the head, tail and leftover salmon or trout on the ribs make a very tasty fish soup!!!

To cut fish for sushi you will definitely need a sharp knife!!!

Now, holding the knife horizontally to the cutting board and pressing it against the spinal bone, cut the fish into two halves. If there is a little meat left on the bones, don’t worry, everything will go to Ukha!

Then place one half in front of you and set the other aside for now.

Take tweezers, check the fish carefully and use it to remove all the bones.

Now carefully cut off the thin white film with a knife and cut off the light meat from the sides (but again, do not throw anything away).

Turn the fish over. And with or without a knife, separate the skin from the meat.

Then turn the fish over again and cut the fillets into pieces of such a size that they can be conveniently used at a time.

Store salmon or trout fillet in the freezer and before preparing sushi, all you have to do is defrost it at room temperature.

The further cutting method depends on the size of the fillet. If it is wide enough (about the size of your palm), you can cut the slices along the fish, holding the knife slightly at an angle to the board. It is advisable to do this in one pass of the knife blade, cutting off a piece in one movement, rather than sawing it. From the rib part of the fish you will get striped slices, from the back - in a “herringbone” pattern. Any sushi made from them will look elegant and bright! If you have a narrow piece of trout, cut it diagonally to create long slices. Then they are suitable for both nigiri sushi and various versions of rolls with the rice facing out. And be sure to cut off the gray meat from the sides, it spoils the appearance of the sushi!

Yes, I almost forgot)) We under no circumstances throw away everything that we don’t need for sushi, i.e.: head, tail, ribs with meat, and small leftover meat, but cook a wonderful Ukha from all this, it turns out awesome!!!

1.Salmon in sesame on a bed of zucchini

Ingredients

Salmon fillet (salmon, trout) - 450 g.
Soy sauce - 30 ml.
Sesame - 40 g.
Vegetable oil - 15 ml.
Zucchini - 600 g.
Green onion - 50 g.

Lemon juice - 20 ml.
Cream 20-22% - 100 ml.
Salt, pepper - to taste.

Cooking method

Step 1 Cut the skinless fillet into not too small cubes.

2.Grilled salmon with apple

Ingredients
Salmon fillet (salmon, trout) - 450 g.
Soy sauce - 30 ml.
Sesame - 40 g.
Vegetable oil - 15 ml.
Zucchini - 600 g.
Green onion - 50 g.
Grated lemon zest - 1 tsp.
Lemon juice - 20 ml.
Cream 20-22% - 100 ml.
Salt, pepper - to taste.
Cooking method
Step 1 Cut the skinless fillet into not too small cubes.
Step 2 Add 2 tablespoons of soy sauce to the fish, stir and add sesame seeds. Mix.
Step 3 Place the fish in a heated frying pan so that there is free space between the pieces. Fry evenly on all sides until lightly golden, then set the fish aside.
Step 4 Cut the zucchini into 1 cm cubes and fry, stirring, for 5-7 minutes. Then add chopped green onions, finely grated lemon zest and lemon juice. Add salt and pepper, stir and cook for 1-2 minutes.
Step 5 Then pour in the cream and keep on fire for a couple more minutes.
Step 6 To serve, place the zucchini on a plate and place the fish on top.

3.Baked salmon with broccoli

Ingredients

Salmon fillet without skin and bones - 600 g.
Potatoes - 300 g.
Broccoli - 1 pc.
Grated cheese - 1 cup
Salt, pepper - to taste.
For the sauce:
Onion - 1 pc.
Butter - 2 tbsp. spoons
Flour - 2 tbsp. spoons
Milk - 4 cups
Cayenne pepper - to taste

Cooking method

Step 1 Peel the potatoes, boil in salted water and cut into pieces.
Step 2 Broccoli also needs to be boiled, first divided into inflorescences. 1 minute in boiling water is enough. Cut the salmon into pieces and season with salt. Grease a heatproof dish with oil, add potatoes, broccoli and salmon, season with pepper.
Step 3 Now prepare the sauce. Finely chop the onion and fry in butter. Once the onion turns golden, add flour and milk to it and stir for a few minutes. Season with salt, pepper and cayenne. Now pour the sauce over the fish and vegetables, sprinkle cheese on top. Preheat the oven to 200 degrees. Place the dish there and bake for about 12-14 minutes.

4. Steamed salmon with new potatoes

Ingredients

Salmon - 4 pieces of clean fillet, 200 g each.
Ginger root - 20 g.
Dill - bunch
New potatoes - 600 g.
Butter - 3 tbsp. l.
Salt, pepper - to taste.

Cooking method

Step 1 Boil the potatoes with their skins on. Cool and peel.
Step 2 Then melt 2 tablespoons of butter in a frying pan, place the potatoes on it and mash with a fork. Salt, pepper and add chopped dill.
Step 3 Meanwhile, cook the salmon in a double boiler: place slices of ginger and dill stalks on the bottom of the double boiler, then salmon, and a spoonful of butter on top. This is done so that the steam passes through the spices and saturates the fish with its aroma. Salt and pepper the fish.
Step 4 You can serve this dish however you like - place the fish on top of the potatoes or place the side dish and fish next to each other.

5. Finnish baked salmon

Ingredients

Salmon - 600 g.
Potatoes - 1 kg.
Onion - 2 pcs.
Eggs - 2 pcs.
Cream - 200 g.
Parsley and dill.
Butter - 50 g.
Salt - to taste.

Cooking method

Step 1 Cut the salmon in half, remove the backbone and remove the skin. Cut into thin slices (up to 1cm thick). Add salt.
Step 2 Cut 2/3 of the potatoes into thin slices. Also cut the onion into thin rings.
Step 3 Beat eggs with cream.
Step 4 Place potatoes, onions, salmon, onions, etc. in layers in a heat-resistant dish, but make sure the potatoes are the top layer.
Step 5 Pour in the egg-cream mixture.
Step 6 Cut the remaining potatoes into cubes. Melt the butter and generously brush the potatoes. Place it on top.
Step 7 Bake in an oven preheated to 180 degrees for 1 hour (until the potatoes are ready).
Step 8 Serve in the bowl in which the fish was baked, sprinkled with dill and parsley on top.

6.Grilled salmon with herbed butter and lemon

Ingredients

Butter - 100 g.
Lemon - 2 pcs.
Dill - ½ bunch.
Thyme - ½ bunch
Garlic - 1 clove.
Salmon fillet - 2 kg.
Olive oil - for greasing the salmon.
Salt - to taste.

Cooking method

Step 1 Grind the butter, garlic, zest, dill, and thyme in a bowl.
Step 2 Place the spiced oil on cellophane and roll it into a tube. Place the butter in the refrigerator.
Step 3 Brush salmon with olive oil. Salt and pepper.
Step 4 Grill the salmon (2 minutes on each side).
Step 5 Place salmon on greens. Place 2 pieces of butter on top and let it melt.

7.Grilled salmon in pomegranate sauce

Ingredients

Pomegranate juice - 120 ml.
Wine vinegar - 60 ml.
Honey - 2 tbsp.
Vegetable oil (olive oil is possible) - 120 ml.
Pomegranate seeds - for decoration.
Green onions - a bunch.
Salmon fillet - 600-800 g.
Lettuce leaves - 3-4 pcs.
Salt, pepper - to taste.

Cooking method

Step 1 Pomegranate sauce. In a medium bowl, stir pomegranate juice, vinegar and honey. Leave the mixture for 10 minutes. Then pour in the oil and add spices (salt, pepper). Stir the resulting sauce with chopped onion and pomegranate seeds, then pour 120 ml from the bowl. into another container and place it in the refrigerator.
Step 2 If desired, you can salt and pepper the salmon fillet. Then place the fish pieces in a glass or ceramic bowl approximately 20 x 30 centimeters in size. Then pour pomegranate sauce over the fillet. Make sure the fish is completely covered with the marinade and cover the bowl with a plastic lid and chill in the refrigerator for at least 20 minutes (but no longer than 3 hours!).
Step 3 Preheat your home tabletop grill. If you don't have a grill yet, you can use a regular frying pan. Place the fish pieces on the hot grill and fry for 5 minutes on both sides. Typically, frying does not require more if the thickness of the pieces does not exceed 1.5 centimeters.
Step 4 Place the finished fish on lettuce leaves and pour over the remaining pomegranate sauce in the refrigerator.

8.Honey salmon

Ingredients

Salmon fillet - 500 g.
Garlic - 2 cloves.
Vegetable oil - 3 tbsp.
Salt, pepper - to taste.
Sauce:
Honey (liquid) - 2 tbsp.
Wine vinegar - 2 tbsp.
Soy sauce - 6 tbsp.
Vegetable oil - 1 tbsp.

Cooking method

Step 1 Clean the fish, wash, dry, salt and pepper. Cut into narrow strips.
Step 2 Pour a little oil into a heated frying pan. Press the garlic with the handle of a knife so that it bursts and place it in the oil.
Step 3 Place the fish skin side down and fry until lightly crusted.
Step 4 Turn over and pour a little sauce over it. Then turn it over and pour the sauce over it again. We repeat this several times until the fish is fried on all sides.
Step 5 Sauce: Mix honey, vinegar, soy sauce and vegetable oil.

9. Salmon baked in foil

Ingredients

Salmon fillet - 4 pieces, 150 g each.
Olive oil - 2 tsp.
Tomatoes - 3 pcs.
Onion - 2 pcs.
Lemon juice - 2 tbsp.
Seasoning - dry oregano - 1 tsp.
Salt and ground black pepper - to taste.

Cooking method

Step 1 Drizzle the salmon with two teaspoons of olive oil, salt and pepper.
Step 2 Grind tomatoes, onions, 2 tablespoons of olive oil, salt, pepper, oregano, and thyme in a blender until smooth.
Step 3 Place the salmon fillet, olive oil side down, on a piece of foil. Fold the ends of the foil over. Using a spoon, pour the tomato mixture prepared in the blender over the salmon. Fold the foil over the top and completely seal the piece of fish and tomato mixture. Place this on a baking sheet.
Step 4 Bake for 25 minutes.
Step 5 Serve in foil.

10.Creamy soup with salmon

Ingredients

Salmon (salmon, trout) - 2 kg.
Onions - 2 pcs.
Allspice - 5 pcs.
Bay leaf - 1 pc.
Vegetable oil - 20 ml.
Potatoes - 300 g.
Wheat flour - 10 g.
Butter - 20 g.
Cream 20% - 300 ml.
Dill - 20 g.
Salt - 2 tsp.

Cooking method

Step 1 Cut off the head of the fish, remove its gills and eyes.
Step 2 Separate the fillets and set aside.
Step 3 Place the head, tail, skin and skeleton in a saucepan, add clean cold water to cover the fish and bring to a boil over high heat. Remove the foam, reduce the heat to medium, add the peeled carrots, onions, peppers and bay leaves. Simmer on low for 30 minutes, then remove everything from the broth and strain the broth. You should get an absolutely clear golden broth. Salt it.
Step 4 Finely chop the onion and grate the carrots on a fine grater. Fry the onion in a small amount of oil until translucent, then add the carrots and cook everything together until soft.
Step 5 Cut the potatoes into cubes and place in boiling broth. While the potatoes are boiling, fry a tablespoon of flour (without the top) in butter, then dilute the mixture with a small amount of broth and stir so that there are no lumps. When the potatoes are almost ready, add the carrot-onion and flour mixture to the soup.
Step 6 Cut the fish fillet into pieces and place in the soup. Add salt.
Step 7 Pour in the cream, add finely chopped dill (can be dried), bring to a boil and remove from heat.
Step 8 Serve the soup hot, sprinkled with chopped parsley, with fresh bread.

11. Sandwich cake with smoked salmon

Ingredients

Cream cheese -700 g.
Red onion - 2 pcs.
Capers - 2 tbsp.
Lemon juice - 1 tsp.
Bread - 2 packs (cut into squares).
Smoked salmon - 400 g.
Cucumber - 2 pcs.
Natural yogurt - 100 g.
Red caviar - 50 g.
Greens - dill.
Salt and ground black pepper - to taste.

Cooking method

Step 1 In a bowl, mix one package of cream cheese, red onion, capers, dill and lemon juice, add salt and pepper, stir.
Step 2 Place 4 pieces of bread on a work surface, spread 1 piece of bread with 1 tablespoon of the cheese mixture, place a thin layer of salmon and cucumber (do not overlap the cucumbers), spread another thin layer of the cheese mixture, repeat with 2 pieces of bread.
Step 3 Carefully stack the prepared pieces with the filling on top, cover with the 4th piece of bread. Repeat with remaining bread and filling.
Step 4 Place stacks of sandwiches on a plate so that their long sides touch each other. In a small bowl, combine cream cheese and yogurt. Using a soft spatula, spread the mixture over the assembled cake and refrigerate for 2 hours or overnight.
Step 5 Before serving, place the cucumber slices on the sides of the cake so that they are on top of each other. Garnish with red caviar, lemon slices, sprinkle with dill on top.

12. Salmon, recipe baked in mustard.

Ingredients

Salmon - 600 g
Mustard - 3 tablespoons
Olive oil - 3 tablespoons
Balsamic vinegar - 1 tbsp
Salt, pepper - to taste

Cooking method

Step 1 Thaw the fillet and cut into pieces, let them dry for 15 minutes.
Step 2 Add olive oil and vinegar to the mustard and stir. Add ground black pepper and salt to the resulting sauce to taste.
Step 3 Line a baking tray with baking paper and grease with vegetable oil. Place the fish pieces and pour plenty of sauce over them. Bake for 15 minutes at 180 degrees.

13.Tartlets with salmon

Ingredients

Puff pastry tartlets - 1 pack.
Salmon (sliced) - 300 g.
Butter - 50 g.
Cream cheese - 100 g.
Sour cream - 150 g.

Cooking method

Step 1 Place a thin piece of butter on the bottom of the tartlet.
Step 2 Then add the fish pieces.
Step 3 Mix cream cheese with a small amount of sour cream until the consistency of thick mayonnaise.
Step 4 Using a pastry syringe, decorate the center of the tartlets with creamy mixture.

14.Salmon with pineapple garnish

Ingredients

Salmon - 2 steaks.
Lemon - 1 pc.
Pineapple - 1 can.
Onion - 1 pc.
Olive oil - 1 tbsp.
Basil - 1 bunch.
Salt, pepper - to taste

Cooking method

Step 1 Wash the fish well and salt it. Squeeze lemon juice onto the fish and brush with olive oil.
Step 2 Chop half a bunch of basil and sprinkle on top. Cover with a lid and leave for 30 minutes.
Step 3 Then place the fish in a baking dish and place in the oven, preheated to 170 degrees. Bake for about 20 minutes.
Step 4 Peel the onion and chop finely.
Step 5 Mix onion with pineapple, add 0.5 teaspoon of lemon zest and squeezed lemon juice, salt, pepper and chopped basil, sprinkle with olive oil and mix well.
Step 6 Place the finished fish on a plate lined with lettuce leaves, and place the prepared pineapple garnish next to it.
Step 7 Garnish with basil leaves.

15. Potato pancakes with sour cream and smoked salmon

Ingredients

Onion - 3 pcs.
Egg - 1 pc.
Potatoes - 4-5 pcs.
Flour - 1 tbsp.
Baking powder - 1 tsp.
Smoked salmon - 150 g.
Sour cream - 100 g.
Salt, pepper - to taste.

Cooking method

Step 1 Boil the potatoes, cool, peel and grate on a fine grater. Also grate the onion, add flour, baking powder, salt and pepper. Mix everything well.
Step 2 Spoon onto a hot frying pan and fry the latkes on both sides until cooked. Cut the salmon into slices.
Step 3 Place a spoonful of sour cream on the finished, slightly cooled latkes, fish on top and a sprig of dill for decoration.
Step 4 You can use seasoned avocado puree instead of sour cream. Mash the avocado with a fork, sprinkle with lemon juice to prevent it from browning, and season with salt, pepper and chopped dill.

16.Beetroot salmon

Ingredients

Salmon fillet - 500 g.
Sea salt - 50 g.
Sugar - 20 g.
Horseradish - 30 g.
Ginger - 20 g.
Beetroot - 200 g.
Vodka - 50 ml.
Dill - 50 g.
Lemons - 1 pc.

Cooking method

Step 1 Place the salmon fillet in a suitable container, skin side down, sprinkle with salt and sugar and rub it into the fish.
Step 2 Grate the beets on a coarse grater, grate the horseradish, ginger and lemon zest on a fine grater. Mix everything together and place on top of the fish, pour over lemon juice, vodka and finely chopped dill. Place in the refrigerator for a day.
Step 3 Serve with black toasted bread.

17.Salmon skewers with lime

Ingredients

Salmon fillet without skin and bones - 700 g.
Lime - 2 pcs.
Parsley - 2 tbsp. spoons
Sour cream - 1 glass
Salt, pepper - to taste.

Cooking method

Step 1 Cut the salmon into desired pieces. Brush the salmon pieces with oil, preferably olive oil.
Step 2 Cut the lime into slices.
Step 3 Thread salmon pieces onto a skewer alternating with lime (double the lime pieces). And fry for 2 minutes on each side. If wooden skewers, before frying the kebab, immerse them in water for 30 minutes so that the kebab does not catch fire along with the skewers.
Step 4 Prepare the sauce. Finely chop the parsley, mix with sour cream, salt and pepper. Add a little low-fat yogurt.
Step 5 Serve the finished kebab with sauce.

18.Salmon roll

Ingredients

Salmon fillet - 2 pcs. (450 g each)
Milk - 100 ml.
Nutmeg - a pinch.
Olive oil -
Fresh white bread without crust - 250 g.
Fresh frozen green peas - 300 g.
Parsley sprigs - 2 pcs.
Flounder fillet - 350 g.
Carrots - 1 pc.
Egg white - 1 pc.
Salt, pepper - to taste.

Cooking method

Step 1 Boil the carrots, cool, peel and cut into small cubes. In a separate pan, boil green peas in boiling water for 6 minutes. Wash and separate the parsley into leaves, chop finely.
Step 2 Soak the bread in milk. Grind the flounder fillet into puree in a blender. Add soaked and lightly squeezed bread, egg white, nutmeg, salt and pepper to the fillet. Stir until smooth. Add carrots, green peas and parsley. Mix carefully again and place in the refrigerator.
Step 3 Take one salmon fillet and cut off a longitudinal piece about 3 cm wide from the thickened part so that the back and belly are the same thickness.
Step 4 On the second salmon fillet, on the thickened part to the right and left, make a deep longitudinal cut, not reaching the edge 1.5 cm. The result should be three pieces - one large, the second smaller and the third in the form of a thick block.
Step 5 Place half of the prepared filling in the center of a large piece, leaving 5 cm free on each side. Place the block on top of the filling.
Step 6 Distribute the remaining filling on top, cover with a smaller piece of fish. We lift the free edges of the lower fillet and secure them with wooden toothpicks. Grease the roll with butter, wrap it in foil and place in the oven preheated to 200°C for 35 minutes. Let cool to room temperature, wrap and place in the refrigerator.
Step 7 Before serving, remove the foil, remove the toothpicks and cut the roll into portions.

19.Salmon salad with broccoli

Ingredients

Boiled or canned salmon - 500 g.
Broccoli - 400 g.
Red onion - 0.5 pcs.
Romaine lettuce - 1 head.
For refueling:
Red onion - 0.5 pcs.
Basil - 2-3 sprigs
Grainy mustard - 2 tsp.
Extra virgin olive oil - 3 tbsp.
Apple vinegar - 3 tbsp.
Sugar - 1 tsp.
Salt and pepper to taste.
Cooking method

Step 1 Divide the broccoli into florets. If you use fresh cabbage, blanch it in salted boiling water for 5 minutes, then drain in a colander. You don't have to do this with frozen broccoli - just defrost it.
Step 2 Next, heat 1 tbsp in a frying pan over medium heat. vegetable oil. Add broccoli, salt and pepper, and cook until tender, about 5-7 minutes.
Step 3 Prepare the dressing. Finely chop the onion and basil. In a bowl, mix oil, vinegar, mustard and sugar. Beat with a fork until emulsified. Add onion and basil, salt and pepper to taste (the taste should be quite concentrated), stir.
Step 4 Chop the romaine lettuce and place in a bowl. Add half the dressing and stir.
Step 5 Place lettuce leaves on plates. Top with salmon, broken into pieces with a fork, broccoli, onion cut into thin rings, pour over the remaining dressing.

20. Salmon zrazy with green peas

Ingredients

Salmon fillet - 400 g.
Onions - 1 pc.
Flour - 2 tbsp.
Eggs - 2 pcs.
Green peas - 1 can.
Breadcrumbs - 3 tbsp.
Dill - 1 bunch.
Garlic - 2 cloves.
Vegetable oil - 1-2 tbsp.
Salt - to taste.
Cooking method

Step 1 Wash the salmon fillet thoroughly, then pass through a meat grinder. Place in a deep plate and add 1 egg, 2 tbsp. l. crackers, salt.
Step 2 Chop the onion as finely as possible and fry until golden brown, add to the minced meat and mix well.
Step 3 Wash the green peas and chop, preferably in a blender, until they become liquid. Chop the garlic thoroughly, then finely chop the dill. Add garlic and dill to the pea mixture.
Step 4 Divide the resulting minced meat into 4 equal parts. Place the filling in the center and make regular cutlets.
Step 5 Lightly beat the egg. Then each cutlet needs to be rolled in flour and dipped in egg, then rolled in breadcrumbs. It’s good to heat the vegetable oil in a frying pan and fry the cutlets for at least 5 minutes until crispy.

21.Salmon with cucumber sauce

Ingredients

Salmon or red fish fillet - 4 pcs.
Vegetable oil - 2-3 tbsp.
For the sauce:
Cucumbers - 1 pc.
Butter - 1 tbsp.
Green onions - 2 feathers.
Fresh dill - a bunch.
Cream 35% - 3 tbsp.
Lemon juice - 2 tsp.
Sugar or honey - 1 tsp.
Salt, pepper - to taste.
Cooking method

Step 1 Rinse the salmon fillet with water and dry with a paper towel.
Step 2 Cut into portions and place on a baking sheet with vegetable oil, skin side up. Place in the oven preheated to 230 degrees for 2 minutes. Remove, carefully turn over and bake for another 6-7 minutes until done.
Step 3 Sauce: peel the cucumber and cut into slices.
Step 4 Melt the butter in a small saucepan.
Step 5 Add cucumbers, green onions, salt and pepper and cook for 2-3 minutes.
Step 6 Add chopped dill, cream, lemon juice and sugar, mix well and remove from heat.
Step 7 Pour the sauce over the fish.

22. Roll "Philadelphia"

Ingredients

Rice - 120 g.
Nori sheets - 0.5 packet.
Cucumbers - 1 pc.
Philadelphia cheese - 30 g.
Salmon - 40 g.
Salt - to taste.
Cooking method

Step 1 Boil the rice, season it with sushi vinegar, sugar and salt, and cool.
Step 2 Cut the cucumber into strips.
Step 3 Place the nori sheet on the bamboo mat, shiny side down.
Step 4 Place rice on top, turn the nori and rice over so that the nori is on top. Place cucumber and Philadelphia cheese in the middle. Lifting the mat, roll everything into a roll.
Step 5 Cut the roll into 8 equal parts and place on a plate.
Step 6 Cut the salmon into thin strips, 4-5 cm wide. Place a piece of salmon fillet on top of each roll.
Step 7 Separately serve soy sauce, wasabi and ginger.

23.Spinach roll with salmon

Ingredients

Frozen spinach - 300 g.
Chopped parsley or basil - 1 cup.
Flour - 1 cup.
Tabasco sauce - 1 pc.
Egg white - 6 pcs.
Egg yolk - 2 pcs.
For filling:
Soft cheese (for example, Philadelphia) - 600 g.
Pressed cottage cheese (1% fat content) - 3 cups.
Lemon juice - 1 tbsp.
Smoked salmon - 250 g.
Salt, pepper - to taste.
Cooking method

Step 1 In a blender, combine spinach, parsley, flour, sour cream and Tabasco sauce. Then add salt and pepper. Add the egg yolks and beat the mixture.
Step 2 Beat the whites separately. Transfer 1/3 of the mixture to the spinach mixture and stir everything together. Then add the remaining whites.
Step 3 Transfer the resulting mass into a baking dish. Bake in an oven preheated to 190°C for 8-10 minutes.
Step 4 For the filling, beat soft cheese and pressed cottage cheese in a blender.
Step 5 Sprinkle the cooled spinach with lemon juice. Make a layer from part of the cheese mixture. Then add the sliced ​​salmon. Add the cheese filling again. Pepper it.
Step 6 Carefully roll up the roll. Place it in the refrigerator for 4 hours.
Step 7 Before serving, cut the roll into pieces.

24. Sushi cake with red fish

Ingredients

Rice - 300 g.
Salted or smoked salmon fillet - 150 g.
Eggs - 4 pcs.
Avocado - 1 pc.
Carrots - 1 pc.
Soy sauce -
Rice vinegar (or dry white wine) -
Pickled ginger - 1-2 tbsp.
Wassabi - to taste.
Olive oil - 1-2 tbsp.
Sugar - 1 tsp.
Cooking method

Step 1 Boil sushi rice, add salt, a little sugar and vinegar to taste, stir.
Step 2 Break the eggs into a bowl and lightly beat with a fork, add soy sauce to taste. Lightly grease the pan with vegetable oil, pour in the eggs and cook over medium heat, stirring them constantly.
Step 3 Peel the avocado, remove the pit and chop the pulp. Add olive oil, soy sauce and wassabi to taste.
Step 4 Boil carrots, chop together with pickled ginger.
Step 5 Divide the cooled rice into 3 parts. Mix 1st part with avocado mixture. Mix the 2nd part with the carrot mixture. Leave the third part white.
Step 6 Line the pan with cling film and lightly grease it with vinegar. Place salmon fillet slices on the bottom and egg mixture on top.
Step 7 Next, lay out multi-colored rice in layers. Each layer must be properly pressed and compacted (for example, with some kind of flat lid or plate). When everything is laid and compacted, cover the top with film, press with a lid and leave for an hour in the refrigerator.
Step 8 Then carefully turn the mold over and place the sushi cake on a plate.