The dietary meat of pink salmon contains many useful substances for the human body. Fish should be consumed at least once a month. This will allow you to replenish the body with the necessary trace elements, easily digestible proteins, vitamins and minerals. The flesh of pink salmon is nonfat, contains 140 kcal per 100 g of product, therefore it is not recommended to fry it. But you can cook a delicious dish in a pan.
Selection and preparation of ingredients
In the process of preparing a delicious dish, the ingredients play an important role. Firstly, it is better to use chilled, rather than frozen pink salmon. Her carcass is usually more than 1 kg, has an elastic red flesh. Secondly, fillet is much less trouble. Do not forget that its color is quite saturated. If the color is closer to white, then the product is frozen.
Did you know? In nature, fish from the salmon family live in the Northern Hemisphere. Spread them to sub-driven figurehuman being.
High-quality frozen pink salmon should not be damaged or yellow spots. A thin layer of ice usually indicates a correct and not very long freezing of the product without repeated defrosting, because this directly affects the taste of the finished dish.
Fried pink salmon recipes in a pan
Pink salmon during dry frying in a pan becomes dry. The fish will turn out juicy and tender, if you know some tricks and cook it according to certain rules. The main secret is that the fish is fried quickly, so it is important not to overexpose it on fire. Pre-marinating will also help improve the taste of the finished dish. Pink salmon can be given extra juiciness with a sauce with the addition of ingredients: lemon juice, sour cream, mayonnaise or milk. How many products are needed - indicated in recipes. Typically, the mixture is lubricated with portioned portions before frying.
With potatoes
5 50 minutes
salt, black pepper
1 tsp
Nutritional value per 100 g:
- Defrost the pink salmon carcass and rinse under running water. Cut into small portions.
- Peel the vegetables. Cut onions into rings or halves, potatoes into slices, chop carrots on a coarse grater.
- Salt and pepper fish slices. Sprinkle potatoes with salt and mix.
- Put the pan on a small fire, pour vegetable oil.
- Put half the grated carrots in a pan. Fry for about a minute.
- Put half of the onion evenly on the carrots. Do not mix layers.
- Spread portioned pieces of fish on top with one layer.
- Lay out the rest of the carrots and onions in successive layers.
- Put the potatoes and coat the upper tier with mayonnaise.
- Gently, on board the pan, add water. Her level should reach the potato layer.
- Cover and cook over medium heat for 15–20 minutes until the potatoes are tender. Next, allow the dish to cool slightly and insist.
- Serve warm as an independent dish, decorating with finely chopped greens on top.
Video recipe
Important! The smell of fish is easily removed from the knife with a slice of lemon. A ceramic knife after washing does not leave a smack of fish on the food, but frozen meat cannot be cut with it.
In sour cream and flour
545 minutes
corn flour
0.5–1 cup
refined oil
100 ml
spices (black pepper, rosemary)
1-2 tsp
Nutritional value per 100 g:
Clean fish, rinse under running water. The head and fins should be removed. Cut into portions across the ridge. The thickness of the pulp is about 2 cm.
Salt and pepper the fish to taste, add rosemary and sprinkle with lemon juice. To mix everything.
Pour in sour cream. Stir again and leave in the marinade for 20-30 minutes.
Roll the fish in cornmeal and fry in a skillet in oil. The frying time of each side is about 3 minutes, until golden brown. The flame intensity is medium.
As a separate dish, fish should be decorated with lettuce and lemon slices.
Clean fish, rinse under running water. The head and fins should be removed. Cut into portions across the ridge. The thickness of the pulp is about 2 cm.
Salt and pepper the fish to taste, add rosemary and sprinkle with lemon juice. To mix everything.
Pour in sour cream. Stir again and leave in the marinade for 20-30 minutes.
Roll the fish in cornmeal and fry in a skillet in oil. The frying time of each side is about 3 minutes, until golden brown. The flame intensity is medium.Video recipe
Important! Before you separate the bones and skin of the fish, the carcass should be slightly frozen.
With lemon
811-12 hours
pink salmon (carcass or steaks)
1 kg
vegetable oil
100 ml
spices (black pepper, seasonings for fish)
1 tsp
Nutritional value per 100 g:
Peel pink salmon, wash under running water, be sure to remove the fins and head.
Cut along the ridge and divide into portions.
Pour the steaks with milk and refrigerate for 8–10 hours. Put the fish slices in a colander and wait for the liquid to drain.
Salt, pepper to taste, add seasoning for fish. Sprinkle with lemon juice. Lubricate with 1-2 tablespoons of vegetable oil and let it marinate for about 30 minutes.
Roll each slice in flour and fry in a heated frying pan in vegetable oil. Cooking time - 2 minutes on each side. The intensity of the fire is medium.
Serve, garnished with lemon and herbs.
Peel pink salmon, wash under running water, be sure to remove the fins and head.
Cut along the ridge and divide into portions.
Pour the steaks with milk and refrigerate for 8–10 hours. Put the fish slices in a colander and wait for the liquid to drain.
Salt, pepper to taste, add seasoning for fish. Sprinkle with lemon juice. Lubricate with 1-2 tablespoons of vegetable oil and let it marinate for about 30 minutes.
Roll each slice in flour and fry in a heated frying pan in vegetable oil. Cooking time - 2 minutes on each side. The intensity of the fire is medium.
Serve, garnished with lemon and herbs.Did you know? Pink salmon live in the sea, and spawn in fresh water. And to spawn it goes to the place where it was born.
Video recipe
Pink salmon cooked in a pan can be juicy and tasty. There are many simple recipes. The main thing is to listen to the advice of specialists, choose a method according to your preferences and step by step bring it to life.
