Grilled fish is always a feast of taste. Tender and juicy pulp covered with herbs goes perfectly with vegetable side dishes, creamy, salty and spicy sauces. Try it and see - you want to cook this dish again. Today we are making salmon steak on charcoal according to our simple recipes with photo.
Even if you are not a big fan of sea and river creatures and prefer meat to them, be sure to try this dish. You don't have to look for bones - you will cook from fillet pieces that have been previously prepared for frying.
Salmon is the name of a fish that is found in salt and fresh waters. This is a real delicacy, containing many valuable microelements, nutritious and tasty. It is not surprising that pink meat steaks are a dish that often becomes a decoration for picnics. It’s easy to prepare and goes perfectly with the most common side dish – grilled vegetables. Why not try it?
In this article, we have collected several ways to update the usual taste of delicious fish. We will talk about them later, but for now we will give some useful tips.
How to Keep Salmon Juicy and Cook the Perfect Steak
- Charcoal from fruit trees and fruit trees is suitable for grilling. You should not use pine firewood - it will “share” its resinous smell with the dish.
- For frying we need high heat. You can easily determine the desired temperature by placing your palm on the grill. If your hand is patient, you need to wait a few more minutes; if you can’t stand it for even a couple of seconds, you can send the fillet to the coals.
- Fish, like meat, requires marinating before cooking. Prepared steaks should be left in a special dressing - it will give the pulp a special taste, make it tender and juicy.
- Any fragrant herbs are suitable for a good marinade - for example, rosemary, thyme, cilantro. Also, we must not forget about the base - vegetable oil (olive), as well as pepper, salt, garlic. But don’t get carried away - if you interrupt the taste of salmon, you won’t get it back.
If you decide to cook delicious fish, do not forget about three principles:
Sugar makes salmon taste better
The secret sugar-salt combination will make the taste of any fish sparkle in a new way. Do an experiment. Add salt and sugar to 1 liter of water - 1 tablespoon each. Let the fillet sit in this simple marinade for about half an hour, then fry on the grill and taste.
Do not use acid for marinade
If you pour lemon juice on your steaks, you will see that they will become whiter over time. This whiteness is nothing more than coagulated protein. Do not add wine or lemon juice to the marinade - acid can only be used if you are going to stuff a whole carcass. Then you can put lemon slices in the belly - this will not spoil the taste, but will enrich it.
Don't overcook the fish
If you bake the fish too long, it will become too dry inside. In order for the flesh to remain juicy and tasty, sea fish must be cooked until it is “with cheese inside.” Only pike perch, pike, bream, silver carp, catfish and other inhabitants of rivers and lakes should be thoroughly fried.
Recipes for delicious grilled salmon step by step with photos of the finished dish
With original sauce
We will need steaks (4 pieces), a third of a glass of North American pecans, a bunch of cilantro, soft cheese, grated on a medium grater, half of low-fat meat broth, a tablespoon of apple cider vinegar, 2 tablespoons of olive oil, pepper and salt to taste.
Preparation:
- We fry the nuts, chop them, but do not grind them into powder, but leave large pieces.
- In a blender bowl, combine chopped nuts with grated cheese, chopped cilantro, oil, vinegar, broth, salt and pepper.
- Coat the grill grate well with oil. Sprinkle the steaks with coarse salt and pepper, fry each piece for 4 minutes on the skin side and 3 on the other side.
- Serve the finished dish with nut and cheese sauce.
With jalapeno
For this recipe we will need 1 kg of delicious fish fillet, 6-7 tbsp. vegetable oil, several large jalapeno peppers without cores and seeds, ripe tomatoes cut into halves (1 kg), salt, pepper.
Preparation:
- Heat the oil in a frying pan, add the chopped peppers, fry over low heat for about 5 minutes, and place on a plate.
- Cook the tomatoes in a saucepan over high heat, waiting for the juice to release. Then transfer the contents of the saucepan into a bowl, cook the juice with the remaining pulp until thickened. As soon as the juice makes a sauce, turn off the heat, combine the tomatoes with the sauce, and add salt.
- Place the salmon fillet on a double sheet of foil and brush it with oil using a silicone brush. We fold the foil along the edges, making handles from its ends, lift the sheet, place it on the preheated grill, hold for about 6 minutes.
- Then turn the steak over and place it on another sheet in the same way, grease, salt and pepper, cook for about 10 minutes.
- Serve the finished fish with tomatoes in their own juice and peppers.
With honey and mustard
For this dish we will need the following ingredients: mustard (a couple of tablespoons with top), horseradish (a quarter cup), a couple of tablespoons of liquid honey (or candied, but previously melted in a water bath), 4 steaks, oil (ideally olive), pepper and salt.
Preparation:
- Heat up the grill. Before this, combine mustard, honey, horseradish in a shallow bowl. Rub the salmon fillet with the resulting mixture, coat the top with oil, sprinkle with pepper and salt.
- Place the fish on the grill and fry over an open fire: first, skin side down (about 3-4 minutes), then skin side up (another 3 minutes).
- After this, turn the fillet over again and pour the remaining mustard-honey sauce over it. Leave on a wire rack for literally 20-30 minutes until the liquid turns into glaze.
- The dish is served with a dressing of honey, horseradish and mustard and grilled vegetables.
With pickles and tarragon
The recipe is especially for those who want to learn how to cook grilled salmon steak tasty and fast. For it we need butter (30 g), one medium pickled cucumber, cut into thin slices, a teaspoon of dry tarragon leaves, a teaspoon of mustard, fillet for 4 serving pieces, vegetable oil.
Preparation:
- Prepare the sauce. To do this, combine the oil with cucumbers, tarragon, ground into powder, and mustard. Salt and pepper the resulting mixture, mix thoroughly.
- Rub the steaks with oil, sprinkle pepper and coarse salt on all sides. Place on a heated grill and cook over moderate heat for about 3 minutes. Then turn over and increase the frying time to 4 minutes.
- Serve the steak with a sauce of pickles, fragrant tarragon, mustard and butter.
With exotic soybean paste
For this recipe we take 4 steaks, 2 tablespoons of white miso paste, half a glass of lemon juice, grated ginger (2 tablespoons) and fresh (half the root), sesame oil (2 teaspoons), a tablespoon of soy sauce, finely chopped green onions, spinach leaves (100 g), pepper, vegetable oil.
Preparation:
- Rub the steaks with soybean paste (1 tbsp).
- Prepare the marinade: mix lemon juice with a tablespoon of ginger and sesame oil. Leave the fillet in the dressing for about 10 minutes.
- Make the sauce: combine the remaining ginger with miso, add some lemon juice, soy sauce, and vegetable oil. Add finely chopped onion, pepper, mix.
- Heat the grill, place the fish on the grill, fry the steaks for 5 minutes on the skin-on side and a minute less on the other side.
- Serve on a plate garnished with spinach leaves and miso sauce.
In the video, Slavny Druzhe cooks salmon fillet on cedar planks. Try each recipe and choose the best one.
Fish is a good substitute for meat. It's healthy, tasty, juicy. You can always choose an unusual sauce or marinade and create a new taste. The main thing is not to be afraid to experiment and choose the right grills. With models from you will be confident in the impeccable taste of the dishes and the unique atmosphere created by ceramic kamados.
In this article we revealed the secrets of cooking salmon on the grill, gave recipes with photos and useful tips, which will help you make your outdoor recreation unforgettable, and your steaks tender and juicy. It's time to invite your friends for a picnic.
If you are a devotee healthy eating If you are an athlete or just want to lose weight (maintain weight), then this recipe will definitely come in handy. In the summer, this is generally a real find - a light, low-calorie, healthy dish, because salmon contains only healthy proteins and fats, and vegetables contain healthy proteins and carbohydrates.
To prepare salmon steak with grilled vegetables, prepare the ingredients according to the list. Wash the vegetables and dry them. Also wash the salmon steaks carefully and dry them with a paper towel.
Season the steaks with salt and pepper and leave for a couple of minutes.
At this time, cut the vegetables into slices. In a dry frying pan, fry the vegetables for a few minutes on each side. Start with eggplant.
Fry the zucchini next. Do not cook the vegetables for too long; they should remain crispy.
We also lay out the cherry tomatoes whole; they should be slightly charred on both sides.
Do not wash the pan; wipe it with a paper towel.
Reduce the heat and also in a dry frying pan (salmon is a fairly fatty fish) cook the salmon steaks for 2-3 minutes on each side. The inside of the steaks should still be pink and the sides should not be too browned, they should be set just a little.
Cut the cherry tomatoes into two parts, cut half the onion into thin slices.
Add fresh herbs (dill goes well with fish). Pour in the oil, soy sauce and white balsamic (wine) vinegar. Salt and pepper the vegetables, stir and let marinate for a few minutes. After a while, taste it - if necessary, add vinegar or salt to taste.
High-quality red fish is wonderful in itself. Agree, you don’t want to make a meaty salmon steak part of a soup or risotto. It is much better to turn it into the main character of the dinner - cook it in splendid isolation on a grill pan.
In addition to the fish steaks itself, you will need: lemon, olive oil, spices to taste. If you want to enjoy the authentic taste of salmon, all you need is salt and a mixture of peppers.
There is no need to marinate the dish in the full sense of the word in advance. Rub the fish, washed and dried with a paper towel, on both sides with the selected spices and olive oil. Just a little bit of the latter is required! Before you start cooking, leave the pieces at room temperature for 20-30 minutes.
Salmon on a grill pan, step by step recipe:
My pieces were small in size, the skin peeled off on its own, which may have spoiled it a little general view. But this, of course, did not negatively affect the taste.It is optimal to serve red fish steaks with vegetables. If you need something more filling, take potatoes. And for those who are on a diet, an assortment of green vegetables - steamed or fresh, in the form of light - is suitable.
The secrets of a delicious salmon steak on a grill pan
- Rosemary and thyme will help make the dish more flavorful and at the same time eliminate any possible fishy smell. You can add herbs either during pre-marination or in a frying pan with the lid closed.
- Don't marinate in lemon juice! Salmon breeds are literally boiled in lemon juice - covered with an unappetizing pinkish-white coating. It is enough to sprinkle the finished pieces with citrus.
- Use coarse salt, it will help not to oversalt. The salmon will take it on its own required quantity seasonings And what is not absorbed, you simply shake off the surface in a few minutes.
Grilled food is incredibly tasty, to say the least, and fish with a subtle hint of fragrant fire is a delicacy. This kind of fish doesn’t need much, and there’s almost no need to marinate it.
But we’ll still tell you how to marinate a salmon steak for the grill. The red fish steak should be baked on a wire rack so that it does not fall apart or lose its shape. The steak pieces are made approximately 2-3 cm thick. This is also so that the fish holds its shape for beautiful serving.
Before frying fish, no matter on the grill or in a frying pan, you need to rinse and remove scales. If you don’t have a special device, you can take a regular knife and scrape the fish against the “fur” away from you with the blunt side of the knife (also called the butt).
They clean the fish so that when cooking there are no scales on the flesh of the fish and the guests calmly eat the treat “without surprises” without spitting. Stores usually sell uncleaned fish. So keep that in mind.
I have 5 salmon steaks (or salmon - it’s the same thing) - it came out to a little more than 1 kg. You can take any red or white fish steaks to prepare the marinade according to this recipe.
How to marinate salmon steak for grilling
Because This fish is now very expensive, more expensive than meat, I advise you not to take risks and prepare the marinade EXACTLY according to the recipe. Everyone likes it, well, unless someone is allergic to citrus fruits or fish in general.
Wash the lemon, cut into 2 parts. Squeeze the juice of half a lemon and strain. Add half a teaspoon of salt and half a teaspoon of sugar to the lemon juice in a bowl. Add water so that we have 200 grams of marinade.
I add warm, but not hot water. This way, salt and sugar quickly dissolve, and we do not damage the vitamins from natural lemon. Season with ground black pepper, to taste, about 1/2 teaspoon. Mix. The marinade for grilled fish is ready.
If you are not going to the fire right now, then I advise you to put the fish in a container with a lid and put it in the refrigerator.
Yes, yes! Don’t be surprised, the fish is clean, the marinade is in another jar!
If you pour marinade over the fish for several hours (under no circumstances!), you will end up with disintegrated fish steaks that will be almost impossible to assemble.
Right before putting the fish on the grill, generously coat it with marinade directly with your hands (I wear rubber medical gloves for this), place it on the grill, bury it and place it on the coals. Fry on both sides, turning the grill frequently. Just one minute and turn. This way it will cook evenly and not burn.
Serve with wine and cheese. Bon appetit!
VIDEO recipe:
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