Salmon shish kebab: a recipe for preparing a delicious dish on the grill. Salmon shashlik Salmon shashlik in secret marinade

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

Salmon itself is a very interesting product that has a unique taste. Therefore, it is not necessary to marinate it. To feel the original taste of the fish, slightly seasoned with a slight smoke, you need to fry it over a fire without any spices. The salmon is cut into steaks, about 2 cm thick (scales removed), sprinkled with salt and baked over coals. The best way to do this is to use a wire rack. To give the fish a unique aroma, juniper branches are thrown into the fire for smoke. To determine the degree of doneness of salmon, you need to take a toothpick and then pierce the steak with it. If the fibers of the fish trail behind the stick or remain on it, it is not yet cooked. If the puncture is clear and even, the salmon kebab is ready.

Ingredients: salmon (fillet) - 1 kg, garlic - 1 clove, half a small lemon, onion, olive oil - tbsp. l, dill, white pepper and salt. The salmon needs to be washed, skinned and the backbone removed. 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, you can cut the fillets larger. Next, the fish is placed in an enamel container. Onion and lemon rings, chopped garlic, oil, pepper and salt are also added there. Everything is thoroughly mixed. The future salmon kebab should be left for 3 hours (cover with a lid). 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 golden brown on all sides, it is ready. The dish is decorated with dill and lemon slices.

For half a kilo of fish you will need: garlic - 2 cloves, mustard - 2 tbsp. l, dill, lemon juice - 1 tbsp. l, lemon zest - 1 tsp, half a bell pepper, onion - 2 pcs, pepper and salt. The salmon is cut into pieces for a skewer and placed in an enamel container. Lemon juice, zest, mustard, onion rings, chopped garlic, bell pepper and dill are also added there. Salt and pepper everything to taste and then mix. The future salmon kebab is aged for one hour and then fried over 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 seeds, 3 tbsp. l. olive oil, white pepper and fish seasonings. The salmon is cut into pieces for a skewer and placed in an enamel bowl. Lemon slices and the rest of the marinade ingredients (except sesame) are also placed there. Everything is thoroughly mixed and placed in the refrigerator for several hours. The fish is baked over coals until cooked and served sprinkled with sesame seeds, a lemon wedge and white wine (necessarily dry). Salmon marinated in this way has a very interesting taste. Bon appetit!

When we hear the word “kebab,” most of us usually see a skewer with pieces of fried lamb, pork or veal on it. We feel an indescribable aroma, and our mouth immediately fills with saliva. However, there are different recipes in cooking, and following them, this popular dish can be prepared not only from meat, but also from fish.

The red fish kebab is wonderful!

The taste of such a dish will be no worse: fish pulp, when properly processed, is much more tender than meat fillet, while it differs from ordinary fried fish, like heaven from earth.

The so-called red varieties are best suited for its preparation, since their flesh is very juicy and fatty, and there are practically no small bones in the skeleton. Today we will tell you how to cook fish shish kebab from salmon.

Secrets of the marinade

How to marinate salmon for barbecue? The first step in preparing fish fillets for cooking is choosing a marinade.

You need to marinate the fish so that it becomes soft, but at the same time does not “sour” to a semi-liquid state, otherwise the slices will be impossible to thread on a skewer. That is why vinegar, traditional for meat types, cannot be added to the fish marinade - it must consist of more delicate ingredients. Here are recipes for suitable marinades.

Preparation:

1. Mix oil and lemon juice thoroughly;
2. Grind the olives as much as possible and add to the oil-lemon filling;
3. Finely chop the dill and put it there.

It is this sauce that is usually used when preparing food by Italians - great experts in the culinary arts, both in terms of preparing various dishes and in terms of their consumption.

Recipe 2

• low-fat sour cream - 1-2 tbsp. l.;
• whole lemon – 1 pc.;
• onion - 1 small head;
• greens - according to taste.

Cook – 5 minutes.

Nutritional value – 66 kcal/100 g.

Procedure:

1. Squeeze the juice from the lemon into an enamel or glass container;
2. Mix with sour cream;
3. Finely chop the onion and green seasoning;
4. Add to mixture.

You can also add salt to the marinade, but you don’t have to add it - then you will have to add salt to the fillet.

Now that the filling is ready, you can begin the main procedure.

Classic barbecue on the grill

Here's what we need to prepare the dish:

• salmon fillet – half a kilo;
• lemon - half;
• olive oil – 1 tbsp;
• sugar – 2 tbsp. l.;
• salt - to taste.

The entire cooking process will take no more than 15-20 minutes, provided that the salmon has already been cut and marinated.

In 100 gr. Salmon kebabs on the grill contain 127 calories.

Recipe step by step:

Place the food on a platter and serve with a side dish of herbs and fresh vegetables.

Here’s another simple and quick method, the highlight of which is onions. The recipe consists of:

• 1 kg of fish pulp;
• 1 large onion;
• 25 gr. rast. oils (2 tbsp);
• the same amount of lemon. juice;
• salt, ground pepper, dill (fresh or dried) - to your taste.

Cooking time (not counting preparatory procedures) is 7-10 minutes.

Calorie content per 100 g. – 133.

Cooking step by step:

1. Wash the fish flesh, dry with a napkin, cut into pieces.
2. Peel the onion and cut into half rings into a bowl.
3. Knead it properly with your hands.
4. Add salmon to it, salt and pepper
5. Pour in a mixture of lemon juice, oil and dill, stir.
6. Marinate in the refrigerator for 2 hours.
7. Place on skewers and fry, turning.

The dish is eaten both separately and together with fresh vegetables - cucumbers, tomatoes, green onions.

- try cooking fish according to our recipe. Our selection of recipes is an excellent solution for a country holiday by the river.

Lingonberry sauce for meat - its sour taste perfectly complements any meat dish.

Take note of the vinaigrette with sauerkraut.

Fish on the grill

The grill is another traditional barbecue tool. The special taste and aroma of salmon shish kebab fried on the grill is given by the presence of seasonings such as ginger root and soy sauce in the filling. How to marinate and fry salmon shish kebab on the grill? To prepare a dish according to this recipe, you need to take:

• fresh salmon – 400-450 gr.;
• medium ginger root;
• garlic – 2-3 small cloves;
• sunflower oil – 30-40 gr.;
• juice of half a lemon;
• soy sauce – 15 gr.;
• dried chili pepper, salt - as much as you want.

The cooking process along with marinating will take about an hour and a half, but the taste of the dish more than compensates for the time spent.

100 grams of food - 140 kcal.

Sequence:

1. Rinse the fillet well, then pat dry with a paper towel;
2. Remove small bones;
3. Cut into 1.5 cm thick pieces;
4. Peel and grate ginger root;
5. Mash the garlic in a garlic press;
6. Mix ginger and garlic in an enamel bowl, adding oil, lemon juice, chili and sauce;
7. Pour this mixture over the salmon and place in the refrigerator for an hour;
8. Remove the fish, place it on the grill and fry for 10-15 minutes, turning constantly, until it turns golden brown.

This delicacy should be eaten hot, adding a vegetable side dish.

Golden salmon in the oven

It’s not difficult to prepare this dish – even the most experienced housewife can do it, but it can decorate any table. For this you will need:

• half a kilogram of salmon fillet - fresh or frozen;
• bell pepper sweet – 1 pc.;
• lime juice – 1 pc.;
• refined sunflower oil. – 2 tbsp;
• 1 branch each of dill, rosemary, thyme.

Cooking takes about an hour.

Calories – 135/100 gr.

Recipe for salmon shish kebab on skewers in the oven step by step:

1. Prepare the fillet: if frozen, carefully defrost it by transferring it from the freezer to a shelf in the refrigerator.
2. Separate the fillet from the skin, select small bones, cut into pieces
3. Prepare a marinade of oil, lime juice and green seasonings (finely chop);
4. Pour the marinade over the fish for half an hour;
5. Peel the bell pepper and cut into pieces equal to pieces of salmon.
6. Thread fish and pepper alternately onto skewers;
7. Place skewers in a baking dish lined with wax paper;
8. Bake in an oven preheated to 200ºC for about 20 minutes.

Serve salmon shish kebab with stewed or fresh vegetables. Boiled new potatoes are also a good side dish.

Little tricks

To fully comply with all culinary standards, you need to properly prepare not only the fish itself, but also the “toolkit”. Its appearance will depend on the size of the salmon pieces. If the plates are large enough - 4 centimeters each - then you can use a regular metal skewer for frying.

If you decide to cut it into smaller cubes - 2 by 2, then it is best to string them on special wooden skewers, which are sold for this purpose in both supermarkets and mini-markets.

Then a grate is placed on the grill, and skewers with fish are placed on it. To prevent the wood from catching fire during frying, they must first be soaked for half an hour in cold water - they will be properly saturated with moisture, and there will be no unpleasant surprises.

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

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

Taste Info Main fish courses / Baked fish in the oven

Ingredients

• Fresh salmon – 0.5 kg;
• Bell pepper – 1 piece;
• Juice of half a lemon or a whole lime;
• Refined olive or sunflower oil – 2 tbsp. l.;
• A sprig of fresh dill;
• Fresh rosemary and thyme - one small sprig each.

How to cook salmon kebabs on skewers in the oven

If you use frozen fish to prepare kebabs, remove it from the freezer at least 24 hours in advance and carefully defrost it in the refrigerator. Carefully separate the fillet from the bones. Carefully cut off the skin.


Prepare the marinade. Squeeze the juice from half a lemon or a whole lime, being careful not to get any of the pulp in it, otherwise it will be very bitter. Chop fresh dill. Mix citrus juice with vegetable oil and herbs.
Cut the fillet into equal small pieces and dip them in the marinade for 20-30 minutes.
At the same time as the fish, soak wooden skewers in cold water to prevent them from burning during cooking.
Wash fresh bell peppers, cut off the stem, and remove seeds. Cut into pieces the same size as the fish.
Thread salmon slices onto wooden skewers, alternating them with pieces of pepper, as shown in the photo.


Line a baking dish with baking paper or a silicone mat. Place skewers with salmon on it. To give the dish a more piquant taste, add aromatic herbs - thyme and rosemary. If you use them dried, sprinkle them on top of the fish, and it is better to place fresh sprigs next to the salmon.
Bake fish on skewers in a preheated oven for no more than 20 minutes. In addition, kebabs according to this recipe can be fried in a non-stick frying pan or on coals. The only exception is to use metal skewers for grilling.


Serve the prepared salmon with lettuce, Dijon mustard and fresh vegetables.
In addition, stewed or grilled vegetables, as well as boiled new potatoes, will be a good side dish for this dietary dish.
This way you can cook not only salmon, but also other red fish, such as coho salmon or trout.
If the fish you are planning to cook is not very large, then you can cut the fillet into strips and string it onto a skewer like an accordion. It will make a very elegant appetizer. This is how you can cook, for example, salmon bellies.
Salmon skewers will decorate your holiday table and add variety to your lunch. Feel free to prepare this simple and delicious dish.

Salmon is one of the most delicious representatives of salmon fish. Thanks to its excellent taste, it is deservedly very popular. Very often, salmon is baked as a shish kebab on the grill when going out into nature with friends and family. The heat from the fire allows you to get a dish with great taste in a short time and preserve the beneficial properties of the product as much as possible.

How to cook salmon shish kebab is described below.

As in the case with, it is advisable to marinate the salmon before cooking on the grill.

How to marinate salmon for a delicious barbecue?

The marinade for salmon should be tender and at the same time give the fish a piquant flavor, and the ingredients and spices can vary according to your taste preferences. The most common marinades are mixtures of oils and lemon juice, wine or soy sauce with the addition of various spices to add amazing new flavors.

When marinating salmon, you need to avoid softening ingredients, since the meat of this fish is already quite tender and does not need softening. Otherwise, cooking shish kebab will be problematic, and the pieces of salmon will simply fall apart. The marinating time should not exceed thirty minutes.

Salmon skewers with bell peppers on the grill

Ingredients:

• salmon fillet – 400 g;
• bell pepper – 40 g;
• – 100 ml;
• sesame oil – 40 ml;
• ground ginger – 10 g;
• granulated sugar – 12 g;
• ground white pepper;
• lemon;
• wooden skewers.

Preparation

Cut the salmon fillet into cubes about two centimeters in size and pour in marinade prepared by mixing soy sauce, sesame oil, ginger, ground white pepper and sugar for twenty minutes. While the fish is marinating, cut the washed and dried sweet bell pepper into slices and soak skewers in cold water for five minutes. This way they won’t burn while cooking on the grill. After the marinating time has passed, string the salmon pieces onto skewers, alternating with slices of bell pepper, and place the future kebabs on the grill. Bake on the grill until golden brown. Serve the finished salmon shish kebab with lemon slices and fresh vegetables.

You can also, if desired or if necessary, cook salmon kebab on a grill in foil. To do this, wrap each skewer with fish in it before placing it on the grill. With this baking, the dish turns out more juicy and dietary without a golden brown crust.

Salmon is perhaps the most tender and delicious red fish. Unlike, for example, pink salmon, it is quite fatty, so it is ideal for cooking as a shish kebab. But it can also be dried on the grill, so see how to make the most delicious marinade for fish. How to cook salmon shashlik on the grill with a crispy crust, so that the fish remains juicy, you will learn from this recipe. It turns out very tasty and juicy.

- salmon - 400 gr.,
- kefir - 200 ml.,
- garlic - 4 cloves,
- seasoning for fish,
- pink and white pepper,
- dill.

How to cook with photos step by step

1. Cut the salmon into medium-sized portions. We remove the spine and bones. If you plan to fry the fish on the grill, you can cut off the skin. If you plan to cook using skewers, then the skin should be left on. The only caveat is that in this case it is necessary to clean the salmon very well from scales.




2. For the marinade, mix low-fat kefir or natural yogurt with spices. Divide the pink and white peppers in half - send half of the peas whole to the marinade, and crush half in a mortar. Cover the marinated fish with a lid and leave in the refrigerator for at least 3 hours, or better yet, overnight.




3. Thread the fish onto skewers, skin side out - this way it will bake perfectly and become crispy, and the fish itself will retain its juiciness. Add vegetables if desired. Fry the salmon shish kebab on the grill on both sides until golden brown. The fish cooks quickly, so cooking will take no more than 10 minutes. Be sure to watch how to cook