If you are tired of grilling kebabs every time you eat in nature or you just want to try something new, then cook salmon grilled over charcoal. Salmon steaks(you can use trout) are prepared much faster than kebabs and do not require pre-training(fish does not need to be marinated). you can buy fresh salmon or trout steaks just before the trip, but don't forget to bring salt, pepper, lemon, and, of course, you will need a grill for roasting steaks. And don't forget to read this before your trip. step by step recipe with photo.

Ingredients

• salmon steaks 1 steak for 1 serving
• lemon 1 PC.
• salt
• black pepper

Cooking

First, prepare the coals, they should be very hot, but there should be no open flame. We put the grate on the grill and open it.

Before picking up the fish, we put on disposable gloves or just a plastic bag, then you don’t have to wash your hands from fish later in the field.

Salt each steak on one side.

On the same side we pepper.

Place the steaks on the grate salted and peppered side down. Salt and pepper the second side of the steaks already on the wire rack.

We close the grid. The fish is fried quite quickly, depending on the heat of the coals, each side takes 5-7 minutes.

Fat will drip from the steaks, it can catch fire if this happens and appears open fire, you need to quickly fill it with water. Do not pour too much, so as not to extinguish the coals completely.

While the fish is fried, do not forget to enjoy the beautiful views of nature.

After 5 minutes, without opening the grate, lift it up and if the salmon from below is well fried, then turn the grate over and leave the steaks to fry on the other side.

When the steaks are beautifully fried on the other side, remove the grate from the coals.

Arrange steaks on plates and drizzle with lemon juice.

Grilled salmon on charcoal ready. Bon appetit and have a nice rest! And by the way, when you get home, do not forget to take all your garbage with you.

Salmon on the grill is a popular dish among lovers of outdoor recreation. Noble seafood with a recognizable smell of smoke brings incomparable pleasure. Tender, melt-in-your-mouth fish cooked according to recipes, will be able to surprise relatives and friends, remaining refined, refined even in field conditions. To cook a quality steak on a fire, you need to follow some rules.

1. We choose fresh fish. When buying a frozen product, you can run into stale salmon, which after cooking will be dry, tasteless, so it is recommended to purchase a fresh carcass, cut into pieces yourself. Chilled carcasses can be found on the shelves of any stores, when buying, ask for a product certificate, in this case you will be sure that they are offering fresh fish.
2. Preparing steaks. Prepare steaks for heat treatment you need to carefully, the taste of the future dish, juiciness depends on this stage. It is desirable to cut pieces with a thickness of no more than 3 centimeters, then rinse them thoroughly, dry them, and remove all moisture.
3. Spices. Salmon is a very delicate seafood, the taste is subtle, it is easy to kill it with too spicy spices. In most cases, enough salt, pepper (white, black). It is best to avoid dried herbs, the aroma can overpower the unique taste. You can add fresh citrus zest.
4. . Use light marinades with a minimum of aromatic seasonings: soy, citrus, white wine. Do not hold the pieces for a long time, thirty minutes is enough for the meat to soak, release the juice.
5. cooking options. There are not so many ways, they differ in marinades, technology. You can cook seafood in foil, on the grill.

Grilled salmon recipes are not very diverse, but by choosing the right marinade, you can diversify the flavor range.

Recipe #1

Ingredients:

• carcass of fresh salmon;
• olive oil;
• lemon;
• spices;
• turnip onion.

We prepare the steaks according to all the rules written above, wipe with lemon juice, salt, marjoram, put in a marinating bowl, put chopped onion on top. Close the lid, hold for 30 minutes. We cook the grill, burn the coals, take out the fish, put it on the grill, fry it on smoldering coals.

For good roasting, there is no need for a high temperature. Fifteen minutes is enough. We do not let the dish cool on the wire rack, it will be impossible to remove it later, the tender meat will fall apart. Serve along with vegetables.

Recipe #2

Cooking barbecue using a grill is quite simple. It turns out, satisfying, tasty dish, able to diversify the diet, bring a touch of sophistication.

• chilled fish;
• mayonnaise;
• lemon;
• salt;
• greenery;
• pepper.

After the seafood is properly prepared, marinate the slices by preparing the following mixture: mayonnaise, juice of a large lemon, pepper, salt. Lubricate the steaks with marinade, leave for two hours. We kindle the coals, grease the grate onions so the pieces don't stick. Lay out the slices so that there is a distance.

Fifteen minutes you need to fry one side, turn over, fry the other. The best side dish would be: lettuce leaves, tomatoes, bell pepper, cucumber. Can be served fresh or grilled.

Recipe #3

The easiest way, containing a minimum of components, is always advantageous due to the unique taste of seafood.

Ingredients:

• steaks;
• seasonings;
• lemon.

There is no pickling stage here, we prepare the coals, put the grate. We put on rubber gloves (it will help keep our hands clean), take a slice, salt on one side, pepper, put on the grate with the salted side, sprinkle with spices on the other side.

Fry, if there is an open fire, promptly fill with water. We fry for seven minutes maximum, we watch the roasting of meat, we wait golden brown, flip. We remove from the coals, lay out, squeeze lemon juice, garnish with vegetables.

We figured out in detail how to get delicious steak from salmon on the grill, how long to fry,. Use useful information to please loved ones culinary masterpieces, receive compliments, share recipes with friends. Write in the comments which recipe you liked the most.

Cooking salmon on the grill is very popular. It is said that this fish is so good that it does not need additional "decorations" that can drown out its unsurpassed taste. It is believed that when baking on a grill, you need to choose the simplest marinade for salmon (usually a minimum of spices and lemon juice), but for lovers of experiments, this, of course, is not enough, and they are sure that the right ingredients for the sauce will only improve the taste, make it bright and original.

There are many recipes, including exotic ones, that will not spoil the delicate taste of red fish in any way, but will even emphasize it favorably by adding original notes. The main thing to remember is that you can’t pickle salmon like meat, it needs a different approach.

Salmon is quite soft and tender in itself, and this must be taken into account when choosing a barbecue marinade, otherwise the fish fillet will simply fall apart, and it will be impossible to string it on skewers and even bake it on a grill, so the ingredients should be gentle and there should not be a lot of them . On the other hand, the marinade should not make the flesh of the salmon too dry. Connoisseurs categorically do not recommend putting mayonnaise and vinegar in it - they are just capable of spoiling the barbecue.

If the process takes place directly in nature in the summer, then it is better not to put perishable products in the marinade.

If the fish is not oily, you need to add olive oil to the sauce.

Unlike meat, salmon for barbecue should be salted immediately. Salt will save the fish from excess moisture, its meat will become denser and it will be better to stay on skewers or skewers.

If the salmon is very fresh, the marinade can even hurt. Therefore, it is enough to salt it and add a little spice.

Do not use too spicy spices, it is best to take Provence herbs. Cream will make fish meat even more tender and noble.

The ideal marinade for salmon is a mixture of lemon juice, pepper and salt.

marinade recipes

Any marinade recipe for salmon can be used for trout.

Classical

Assumes a minimum of ingredients: olive oil, lemon juice, pepper and salt. Components are combined and mixed. Salmon steaks are poured with the mixture and aged for a quarter of an hour, after which they can be taken out and laid on a wire rack. The fish is soft and tender.

With white wine

Ingredients for 1 kg fillet:

• dry white wine - 3 tablespoons;
• chopped garlic - 3 cloves;
• soy sauce - 1 teaspoon;
• lemon juice - 1 tablespoon;
• spices and salt.

Combine all ingredients and mix thoroughly to make the mixture as homogeneous as possible. Pour the salmon pieces and marinate under the lid for half an hour, a maximum of an hour.

With honey

This option is for lovers of sweet notes in fish dish.

Ingredients:

• honey - a tablespoon;
• lemon;
• garlic - 3 cloves;
• olive oil;
• chilli;
• parsley;
• salt.

Grate the lemon zest and garlic, squeeze the lemon juice, finely chop the parsley, add honey, olive oil, chili and salt and mix. Place the salmon pieces in the mixture and marinate for 20 minutes.

with Provence herbs

To marinate salmon for barbecue in this way, you will need olive oil, lemon juice and moderately fragrant Provence herbs: thyme, rosemary and oregano. Prepare a mixture of oil, lemon juice and herbs, place salmon in it and leave for a quarter of an hour. You don’t need to marinate longer, otherwise the aroma will be too bright, which does not suit fish with tender flesh.

With pomegranate juice

Ingredients for 1 kg salmon fillet:

• pomegranate juice - 250 ml;
• olive oil - 2 teaspoons;
• coriander;
• hops-suneli;
• pepper;
• salt.

fish fillet cut into portioned pieces and place in a deep bowl. Salt, pepper, add spices. Pour pomegranate juice and olive oil, mix gently, cover and marinate for 2 hours in the refrigerator.

With mineral water

Ingredients:

• carbonated water - a glass;
• onions - 4 onions;
• bay leaf - 3 pieces;
• spices, pepper, salt to taste.

Place portions of salmon in a saucepan, add chopped onion, spices, salt and pepper, pour mineral water, cover and leave for 30 minutes. It is not recommended to pickle longer, otherwise the pulp will fall apart.

Spicy marinade for grilled salmon

Ingredients for 1 kg fillet:

• martini - 100 ml;
• lemon - 1 piece;
• onion - 0.5 kg;
• garlic - ½ head;
• fresh cilantro - 50 g;
• dried dill - 1 spoon;
• ready seasoning for fish;
• salt.

Prepare a mixture of chopped garlic and cilantro, add salt, seasoning for fish, dried dill. Grate salmon fillet with dry mixture and leave for 10 minutes. Then cut the fillet into portions, add the onion rings and mix. Squeeze juice from lemon, combine with martini, pour into a container with pieces of salmon. After half an hour, you can string on skewers or skewers and fry on coals.

With yogurt

Ingredients:

• turnip - 1 onion;
• juice of one lemon;
• natural yoghurt without flavor additives(it is better home cooking);
• salt.

Finely chop the onion, squeeze the lemon juice, add yogurt and salt. Put the salmon in the marinade and leave for 30 minutes. The fish turns out as if airy, with invariably delicate taste.

with ginger

Ingredients:

• fresh ginger - 10 cm;
• garlic - 2 cloves;
• dry chili;
• vegetable oil;
• soy sauce;
• salt.

Peel and grate the ginger and garlic, add vegetable oil and soy sauce, chili pepper and salt, mix and put the fish in it. Leave for an hour in the refrigerator.

Another ginger fish marinade recipe:

• ground ginger - 1 teaspoon;
• olive oil - 5-6 tablespoons;
• lime - 1 piece;
• Dill;
• ground pepper;
• anise;
• salt.

Squeeze lime juice, add olive oil, ground ginger, anise, pepper, finely chopped dill and salt. Put the pieces of fish into the mixture and leave to marinate for 2 minutes in a cool place.

In Chinese

Salmon kebab prepared according to this recipe just melts in your mouth. For the marinade you will need the following ingredients:

• rice vinegar;
• soy sauce;
• olive oil;
• grated garlic;
• a pinch of sugar;
• spices to taste.

Mix the ingredients, pour the salmon and mix gently so that the marinade is evenly distributed over the pieces of fish. Soak for half an hour or an hour, then put on a wire rack and bake.

with mustard

Ingredients:

• lemon juice - 3 teaspoons;
• mustard - 2 tablespoons;
• garlic - 2 cloves;
• zest of one lemon;
• dill - 1 bunch.

Grate the garlic and lemon zest, finely chop the dill with a knife and mix it all with mustard and lemon juice. Put the pieces of salmon in the marinade and leave for half an hour. Then you can string them on skewers and send them to the grill.

You can cook it a little differently. For this recipe, you need Dijon mustard, half a glass of dry white wine, olive oil, paprika and salt. Mix the ingredients, pour the salmon steaks for 20 minutes, then cook on the grill. Mustard gives the fish a special aroma, sharpness and bright taste.

With beer

To prepare this sauce you will need:

• live beer - a few tablespoons;
• pepper;
• onion;
• sugar;
• sea ​​salt.

Onion cut into medium cubes, add beer, pepper, sugar and salt, mix, leave for 15 minutes. Place the salmon pieces in the marinade. After 20 minutes you can fry.

with olives

This recipe will delight lovers of spicy dishes. To prepare the marinade, you need to take:

• pitted olives;
• lemon juice;
• garlic;
• olive oil;
• greens to taste;
• salt.

Finely chop the garlic, olives and herbs with a knife and salt. Place in blender, add olive oil and lemon juice and blend. Place the pieces of salmon in the marinade for 30 minutes, then proceed to roasting on the coals.

With sour cream

Ingredients:

• sour cream - 1 tablespoon;
• 1 lemon;
• 1 onion;
• greenery;
• salt.

Cut the onion, squeeze the lemon juice, chop the greens, add sour cream, salt. Put the fish in the marinade and leave for half an hour.

Quick marinade

If you need to quickly pickle salmon for barbecue, you can do the following. Grate the fish pieces with a mixture of granulated sugar (3 teaspoons) and salt (1 teaspoon) and leave for 10 minutes. Then wash the pieces with water, coat with olive oil and start frying.

Salmon may well replace meat in kebabs, and many lovers of food cooked on charcoal even prefer fish as a lighter and useful product. Its advantages are that pickling takes much less time.

What could be tastier than a smoky, juicy baked fish? The dish turns out incredibly appetizing, tasty and goes well with any side dish. Let's find out with you how to cook salmon on the grill.

Grilled salmon skewers recipe

Ingredients:

• salmon steaks - 4 pcs.;
• Orange juice- 100 ml;
• - 1 tbsp. a spoon;
• olive oil - 4 tbsp. spoons;
• sugar - 1 teaspoon;
• ginger - 1 teaspoon.

Cooking

So, first of all, we thoroughly wash the fish pieces and lay them out on a towel to dry. At this time, we are preparing the marinade for salmon on the grill: in a deep bowl, combine olive oil and natural soy sauce. Then add some granulated sugar. if you have Brown sugar, then it is best suited for this dish. Next, take a small piece fresh ginger, peel, rub on a fine grater and throw into the marinade. Thoroughly mix the resulting mixture, add salt to taste and put our steaks in it. Dip them well so that the marinade completely covers each fish piece. Squeeze the juice from a fresh orange and pour it over the top. Now we cover the container with cling film and send it to the refrigerator for 45 minutes so that the salmon is thoroughly saturated with the aromatic mixture. After that, put the salmon steaks on the grill and fry on the grill until appetizing crust. Here it is important to understand how to make the dish juicy and not overdry the fish. To do this, carefully monitor the fire and fry the fish on each side for no more than 5 minutes. Serve the prepared salmon with vegetables and herbs, sprinkle with lemon juice if desired and add a pinch of ground black pepper for a piquancy of taste.

Grilled salmon recipe

Ingredients:

Cooking

Salmon is processed, washed and cut into identical small pieces 3 cm long. Then salt the fish, pepper on both sides and leave to soak for a while. After that, put the pieces on a grate, smeared with oil, sprinkle with fresh lemon juice and fry, periodically turning the grate over. The heat should be very small so that the salmon turns out juicy and does not dry out. Next, carefully remove the fish from the heat, give it a little rest and decorate each serving with herbs and a slice of tomato.

Salmon is undoubtedly one of the unique products in cooking. It is boiled, smoked, fried, salted, baked and so on. The meat of this fish is distinguished by extraordinary tenderness and magnificent palatability and it takes less time to prepare. Salmon kebab is especially great in taste, which rightfully belongs to the category of “ royal dishes". It is necessary to mention the extraordinary usefulness of this fish product. Salmon meat contains: numerous fatty acids, various vitamins, minerals, unsaturated amino acids and so on, which contributes to the prevention of many diseases.

Cooking salmon yourself is not difficult, and this does not require specialized culinary tools. But to prepare truly worthy dishes, you need to purchase only high-quality fish.

Therefore, when buying salmon, you should be guided by certain criteria.

We pay close attention to the following points:

• It is advisable to purchase fish, if possible, from a fresh catch or properly frozen.
• The integrity of the fish carcass must not be compromised.
• The meat itself is a pale orange color. Too bright shades indicate that the product has been spoiled and has been treated with chemical components.
• The smell is light and pleasant, which is slightly reminiscent of "sea".
• Eyes - without turbidity and not sunken.
• The scales are slightly moist, completely free of mucus and with a moderate sheen.
• Gills - certainly a pinkish hue.
• Fat streaks - clear outlines and white.
• If you buy a product in a package, then you should check its integrity and the expiration date of the contents.

Fish preparation

Acquired salmon needs to be properly prepared for further cooking:

• She is freed from scales, washed, dried and thoroughly gutted.
• The head and tail are usually cut off.
• If the fish carcasses are small and it is decided to cook them whole, then it is necessary to remove the gills.
• Large individuals are butchered, that is, milled or cut into portioned fragments with simultaneous extraction of bones. There are no particularly small bones in this fish, so they can not be removed.
• If the fish is cut into steaks, then the spine is not removed, as it will become a fastening element and will not allow the fish pieces to fall apart.
• Fins are removed from large fish. For small carcasses that will be cooked as a whole, the fins can be left. They will be easy to remove from the finished dish.

After all such manipulations, it is believed that the purchased salmon is fully prepared for cooking, in barbecue ovens, in a grill, oven, or simply on the coals of a campfire.

You can cook salmon according to a simplified recipe, that is, it’s commonplace to grate with salt, sprinkle with lemon juice, pepper, and then just fry. Many people use this particular method, since in this case the true taste of salmon is not interrupted by anything.

But if you marinate the salmon, then the salmon skewers will be able to acquire a number of the most unusual flavors.

Any recipe for salmon skewers is extremely simple, as the marinades for them are prepared from a minimum of easily accessible ingredients.

Consider some interesting examples of such recipes.

Recipes

It is necessary to start acquaintance with salmon kebabs with the simplest recipes for their preparation, which is guaranteed to lead to a positive ending to culinary deeds.

As a rule, the most simple recipes are the classic versions. Let's consider one of them.

Classical

The use of a minimum of ingredients in this recipe does not mean at all that the cooked dish will be inferior in taste to other options for cooking salmon.

You will need:

• Directly salmon - about a kilogram.
• Olive oil - half a glass.
• Favorite domestic greens, and even better, take Provencal herbs - at your discretion.
• Lemon is just one medium-sized fruit.
• Salt - taken by preference and completely arbitrarily.

Cooking:

1. Completely butchered fish must be cut into the necessary portioned fragments. It can be steaks or just acceptable pieces for barbecue.
2. The greens are finely chopped, ground and placed in a suitable container, which should not be metal. It must be thoroughly mashed with your hands, which will enhance the aromas released.
3. Squeezed lemon juice, olive oil are added to the greens, and everything is actively mixed.
4. Next, pieces of salmon are placed in the mixture, everything is mixed again and left to marinate.
5. In about forty minutes, marinated salmon according to the recipe from the classics will be ready for heat treatment.
6. It remains to salt, and you can start frying.

The main task of the marinade is to convey the true taste of salmon

As a rule, this recipe almost always cooks salmon on the grill. If the salmon is cut for kebabs, then it is better to cook them on skewers, as ordinary skewers are too thick for tender pieces of this fish.

For sliced ​​steaks, use a wire rack.

Cooking kebabs will take about ten minutes, but steaks will take about twenty minutes.

The same prescription classic can be successfully used to cook squid or the most delicate shrimp.

With the ingredients of the above classic recipe scenario, excellent charcoal salmon is also prepared, but the cooking technology of the dish is somewhat different.

Salmon on regular coals of a campfire

To prepare such a dish, you need ordinary food foil. There is no marinade in this method of cooking salmon.

You will need:

• Small salmon - one kilogram.
• Lemon - a pair of medium fruits.
• Darling fresh herbs- at the discretion of.
• Naturally, salt and black pepper are also needed. Their number is determined by personal taste preferences.

Cooking:

1. Fish carcasses are carefully butchered properly and left whole.
2. One lemon is simply cut and the juice is extracted from the other.
3. Greens need to be finely chopped and be sure to mash with your hands.
4. Next, salmon carcasses are salted on the outside, peppered and smeared with lemon juice.
5. Then the belly of the fish is filled with chopped greens, and half of the chopped lemon slices is put into it.
6. It remains to put the fish on the foil, cover them with the remaining lemon slices, wrap the salmon carcasses in foil and send them to hot coals.
7. We prepare the dish in just thirty minutes.

One of the best option cooking fish in field conditions - frying on a regular fire

Naturally, it is much more preferable to lay the carcasses of fish wrapped in foil not on the coals themselves, but to use a grate, but it may be absent in spontaneous tourist outings.

Many will be interested in the following recipe with Caucasian motifs. It is perfect not only for salmon, but also for any red fish - trout, salmon, and so on.

Caucasian marinade

Dishes caucasian cuisine always distinguished by special piquancy, unique tastes and unusually successful recipes. So salmon, cooked according to one of these recipes, will obviously please many admirers of this royal fish.

You will need:

• Salmon - five steaks 3 cm thick.
• Lemon is one big fruit.
• Parsley and dill - one bunch each.
• Garlic - three cloves.
• Cream or matsoni - two glasses.
• Allspice - half a tablespoon.
• Fine salt and black pepper - according to personal taste preferences.

In the Caucasus, as a rule, grilled salmon skewers are cooked with herbs and matsoni

Cooking:

1. Steaks are sprinkled with black pepper and fine salt on both sides, rubbed with them and left to soak in spices for about thirty minutes.
2. At this time, the juice of the prepared lemon is squeezed into a separate container and ground allspice is added to it.
3. Everything is mixed and poured with cream or matsoni.
4. Crushed other components are added to the resulting liquid marinade mixture: garlic, parsley and dill.
5. Salmon steaks are added to the fully prepared marinade mixture, mixed and left to marinate for no more than half an hour.
6. Next, the marinated steaks are laid out on a wire rack and fried for five minutes.

To create a truly Caucasian table, it is necessary to serve salmon, which was prepared according to this recipe, with additional pita bread and tkemali sauce.

It would be unfair to ignore the soy sauce marinade, as it goes great with any red fish.

soy marinade

Soy sauce- a unique component of any marinade, which goes well with many starting products for barbecue. Its use in the marinade is always quite justified, as it is guaranteed to give the future dish a special piquancy.

You will need:

• Salmon - five steaks of medium thickness.
• Soy sauce - five tablespoons.
• Olive oil - three teaspoons.
• Garlic - three medium cloves.
• Sugar - one and a half teaspoons.
• Chili pepper - a quarter of a small pod is enough.

Cooking:

1. The steaks are washed, dried and placed in a suitable glass container or plastic food container.
2. Laid salmon is poured with soy sauce.
3. Chili pepper is freed from seeds, crushed and added to steaks.
4. Then granulated sugar and chopped garlic are added to the salmon.
5. Then everything is mixed and sent to marinate.
6. The marinating process continues for an hour.

An hour later, you can safely cook pickled salmon on the grill, on the grill, on the grill or in barbecue ovens.

Here, according to such unique and elementary recipes, you can cook yourself an extremely tasty and truly royal salmon kebab.