Salmon shish kebab: recipes for marinades, how to cook on a grill or fire

Delicious salmon shish kebab on skewers or grill

There is nothing better on a day off than leaving the bustling city, spending time in nature or at the dacha, breathing in fresh air, sitting by the fire and, of course, treating yourself, your loved ones and friends to a juicy and flavorful salmon kebab. In addition to its amazing taste, salmon contains a whole storehouse of vitamins, including Omega-3 polyunsaturated fatty acids. Therefore, fish kebab is not only tasty, but also healthy. I suggest trying to make salmon on skewers or a grill.

You will need:

• salmon carcass
• salt
• black pepper
• paprika
• vegetable oil
• 2 ripe oranges

For a company of 4-6, two kilograms of fish will be enough.

How to cook:

We cut off the fish's head, tail and fins. Remove the insides and rinse with cold water.

We cut the fish into fairly thick steaks, after which we divide each steak in half. Using a knife, remove the skin from each piece and begin marinating.

Salmon itself is a fairly oily fish, so no special marinade is required for its preparation.

For marinating, place the prepared salmon pieces in a deep bowl and salt to taste. Add black pepper and paprika. The oranges must be cut in half and the juice squeezed directly into the container with the fish. Add a little vegetable oil, mix everything well and leave for half an hour in a cool place.

During this time, we will have time to light the grill and prepare the coals. Shish kebab can be cooked either on a grill or on skewers.

But you must remember that the pieces will turn out to be quite heavy and you need to choose high-quality skewers so that they do not sag under the weight of the fish and are easy to use.

Thread the fish onto skewers or place on a grill and fry, turning constantly for 5-10 minutes until golden brown.

Do not forget that fish cooks faster than meat, so do not overheat it, otherwise the salmon kebab will turn out dry. By following our “instructions”, you will get a juicy, satisfying, and most importantly incredibly tasty and healthy kebab.

Bon appetit!

Nutritional value and calorie content of grilled salmon

The calorie content of the dish is 230 kcal per 100 grams of the finished product. Please note that to prepare this recipe you do not need to expose the fish to long periods of heat and smoke, as this meat cooks very quickly.

Thanks to this, all useful vitamins and microelements are preserved in the fish. Among them, the most important are fatty acids – omega-3 and omega-6. These substances reduce the amount of cholesterol in the blood and, as a result, help speed up metabolism.

In addition, the dish contains a large amount of iodine, which normalizes the functioning of the nervous system and thyroid gland. Among other minerals in fish, it is worth highlighting calcium, phosphorus, selenium, as well as vitamins A, C, group B.

Source

Salmon shashlik recipe on the grill

This recipe with a truly royal scope is a shish kebab made from whole fish, for a friendly family or a large company. Of course, the amount of food can be reduced according to the number of eaters.

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• Salmon – 1 carcass
• Oranges – 2 pcs.
• Salt to taste
• Ground paprika
• Black pepper
• Wash the fish and cut it, removing the head and skin.

• We cut the meat into steaks, cutting them in half along the spine.

• Sprinkle the product with a mixture of salt and seasonings, distributing them evenly over the surface of the salmon.
• Place the raw materials in a container, add orange juice, a little sunflower oil, mix thoroughly and leave to marinate for two hours (if the pieces are smaller, the process will be faster).

• Thread the pieces onto skewers, fry over coals, turning occasionally, until cooked - 2-3 minutes on each side will be enough.
• Serve with grilled vegetables and fresh herbs.

Cooking salmon on the grill

Grilled salmon is a nutritious and tasty dish that cooks quickly and is an excellent alternative to traditional frying, stewing or baking.

Salmon itself has a great taste and exceptional nutritional value. Grilling this fish allows you to preserve its juiciness, light aroma and, at the same time, ensure high-quality heat treatment of the product.

How to cook red fish kebab in the oven on skewers

Fish is no less tasty when cooked in the oven. Yes, without everyone’s favorite haze, but it’s always available and incredibly tasty!

Products for cooking:

• Salmon – 900-1000 g
• Lemon – 1 pc.
• Salt, pepper to taste
• Vegetable oil
• Fresh dill

• Wash the fillet, dry it, cut it into 3-4 cm cubes.
• Wash the dill and chop it finely.
• Squeeze the juice of half a lemon onto the greens.
• Add a couple of tablespoons of vegetable oil, salt, a little pepper to the marinade, mix everything.
• Season the salmon with marinade and mix with your hands, as the product is very delicate and can cause injury with a spoon (if you don’t like the smell of fresh fish, wear gloves).
• Soak the wooden skewers in cold water for 10 minutes to prevent them from burning during cooking.
• We cover the grill with foil, make holes in it to allow the juice to drain, and place the strung kebabs on it.
• Place in the oven at 180 degrees for 10 minutes on one side and 10 on the other.

With herbs

Quick recipe: let the fish sit in the marinade for 10-15 minutes. As long as you light the grill, it will come.

Use the grate. Remove the fish from it while it is hot, otherwise some of it will remain on the rods.

Ingredients for 6 servings:

• Salmon – 2 kg;
• Mixture of spicy herbs – 1 tbsp. heaped spoon;
• Olive oil – 3 tbsp. spoons;
• Salt - to taste.

1. Clean the salmon and cut into steaks (3-4 cm thick across the ridge).
2. You need a bowl where you can mix all the fish with your hands. Place the chopped salmon there.
3. Pour oil over the fish and stir until the pieces are coated in oil on all sides.
4. Sprinkle the herbs and salt all over the fish and toss again until the pieces are coated in the herbed butter.
5. Marinate for 10-15 minutes. During this time, light the grill.
6. Bake over medium heat until done. Turn the grill over.

Salmon skewers with peppers and red onions

Salmon kebab can be an excellent alternative to regular meat. Firstly, it is lighter than that prepared from pork or lamb. Secondly, fish kebab is much healthier. And finally, thirdly, it turns out very tender and tasty. True, there is one thing: salmon is a rather expensive fish. Well, you can also use more budget options, for example, pink salmon or chum salmon. In this case, the kebab will turn out less fatty. Is this a plus or a minus? It's up to you to decide! And when you have the opportunity to try shish kebab made specifically from salmon, do it, at least to compare the sensations.

INGREDIENTS

• salmon fillet – 500 g
• red bell pepper – 1/2 pcs.
• green bell pepper – 1/2 pcs.
• yellow bell pepper – 1/2 pcs.
• orange bell pepper – 1/2 pcs.
• large red onion – 1/2 pcs.
• lemon – 1 pc.
• olive oil – 2 tbsp. l.
• salt, freshly ground black pepper - to taste

Recipe:

Step 1 Prepare the ingredients for the salmon skewers. Wash the fish fillets and dry well with paper towels. Cut into large cubes and place in a large bowl. Wash and dry the sweet pepper pods for salmon kebabs. Remove seeds and membranes. Cut the flesh into large squares (guide the side of the fish cubes). Step 2 Peel half a red onion. Disassemble into scales. Cut each into squares or just large slices. Again, you can use fish fillet cubes as a guide. Step 3 Salt and pepper the salmon fillet for barbecue to taste. Wash the lemon and cut it in half. Squeeze the juice out of half and mix it with a couple of tablespoons of water. Pour over the fish and leave for 20 minutes at room temperature. Step 4 Lightly dry the salmon fillet for barbecue with paper towels. Then thread onto skewers, alternating with bell peppers and red onions. Lubricate with olive oil using a brush. Step 5 Place skewers with salmon and vegetables on the grill. Fry the kebab over hot coals until cooked, first on one side, then on the other. Serve with the remaining lemon sliced. Helpful advice

The marinade for salmon shish kebab should be delicate. Instead of the diluted lemon juice we recommend, a mixture of soy sauce and lime juice (2:1) with the addition of any chopped herbs is also perfect.

Tips for preparing salmon marinades

Salmon is quite soft and tender in itself, and this must be taken into account when choosing a marinade for shish kebab, otherwise the fish fillet will simply fall apart and it will be impossible to string it onto skewers or even bake 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 salmon flesh too dry. Experts categorically do not recommend putting mayonnaise and vinegar in it - they can just ruin the kebab.

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

It is not recommended to keep red fish in the marinade for too long - one or two hours is enough.

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

Unlike meat, salmon for barbecue must be salted immediately. Salt will rid the fish of excess moisture, its meat will become denser and will hold better on skewers or skewers.

You should not use too spicy spices; it is best to take Provençal herbs. Cream will make the fish meat even more tender and noble.

Salmon shish kebab

I offer a very simple recipe for salmon shish kebab. Prepared quickly and easily at home. However, the salmon shashlik recipe is perfect for charcoal or grilled shish kebab.

Ingredients:

• Salmon – 500 grams
• Lemon – 1 piece
• Salt, pepper - - To taste
• Olive oil - - To taste
• Lettuce leaves - - To taste (for decoration)

Number of servings: 2-3

How to cook “Salmon shashlik”

Cut the salmon fillet into square pieces, 2 cm on a side. Cut the lemon into rings, and then divide into halves and quarters. Salt and pepper well. We string salmon pieces, alternating with lemon slices, place them in a baking dish and sprinkle with olive oil. Place in an oven preheated to 200 degrees for 20 minutes. Then we take out the kebab, place it on lettuce leaves and serve. If you are going to make shish kebab from salmon on coals, then I advise you to soak them in water for 30 minutes before threading the salmon onto wooden skewers. And marinate the salmon itself a little in onion and lemon juice, adding vegetables, for example, bell pepper. Fry the kebab on the grid. Bon appetit!

Caucasian marinade

Dishes of Caucasian cuisine are always distinguished by their special piquancy, unique tastes and unusually successful recipes. Salmon prepared according to one of these recipes will clearly 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, salmon shish kebab on a grill is prepared with herbs and matsoni
. Preparation:

1. The steaks are sprinkled with black pepper and fine salt on both sides, rubbed with them and left to soak in the 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. Chopped other ingredients are added to the resulting liquid marinade mixture: garlic, parsley and dill.
5. Add salmon steaks to the fully prepared marinade mixture, mix and leave to marinate for no more than half an hour.
6. Next, the marinated steaks are placed on the grill and fried for five minutes.

To create a truly Caucasian table, you need to serve the salmon, which was prepared according to this recipe, with additional lavash and tkemali sauce.

Soy marinade

Soy sauce is a unique component of any marinade that goes well with many barbecue ingredients. Its use in a marinade is always completely justified, since it is guaranteed to give the future dish a special piquancy.

You will need:

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

Preparation:

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

After an hour, you can safely cook the marinated salmon on the grill, grill, grill or barbecue oven.

Video on the topic:

How to marinate salmon for barbecue

Cooking salmon on the grill is very popular. They say 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 salmon on a grill, you need to choose the simplest marinade (usually a minimum of spices and lemon juice), but for those who like experimenting, this, of course, is not enough, and they are confident that the right ingredients for the sauce will only improve the taste and make it bright and original.

In pomegranate marinade

Pomegranate juice adds indescribable notes to fish dishes, and salmon with it is simply divine, despite the fact that you need a minimum of ingredients.

Preparation time: 20 min. (including marinating).

Preparation: 15 min.

Number of servings: 4 pieces

Product set:

• Gutted red fish - 1 piece;
• onions - 4 large heads;
• pomegranate - 1 large;
• pepper, salt, coriander - 1/2 tsp each.

Recipe:

1. Cut the fish into portions of 3-4 centimeters.
2. Peel the onions and cut them into rings, lightly mash them with your hands right in the bowl until the onion juice appears.
3. We clean the pomegranate and take out the seeds. Squeeze out the juice using a juicer or through regular gauze, you should get about 200 grams.
4. Pour the juice into a bowl with onions, add seasonings and mix well with your hands.
5. Pour the dressing over the salmon pieces, cover with film and marinate for about two hours.
6. Place on a greased grid and fry the salmon on the grill over low heat for about 10 minutes in total.

Fish cutting

Purchased red fish must be cut and prepared for subsequent cooking.

1. It must be freed from scales, thoroughly gutted, washed and dried.
2. The tail and head, as a rule, are always cut off, since they do not provide any nutritional value.
3. If small fish were purchased for frying or baking whole, then the gills must be removed. But you can leave the fins. It will be easier to remove them from the finished dish.
4. In cases where a large fish is cut into steaks, it is not recommended to remove the spine. It will be a reliable fastening element to maintain the integrity of the steaks and is guaranteed to prevent them from falling apart.
5. When filleting large fish or cutting them into portioned pieces, it is advisable to remove large bones, although this can also be done from ready-made kebab.

After such preparatory measures, the chopped red fish is placed in a container selected for marinating. It should be made only from food-grade plastic, ceramics, glass or tableware.

It is not at all necessary to marinate red fish, and there are fans of the so-called “dry marinating”. With this marinating, pieces of red fish are simply rubbed with salt and appropriate spices and fried. This option of pre-cooking has a significant advantage, since red fish retains its natural taste and natural aroma.

The monotony of taste becomes boring over time, and it is highly advisable to marinate red fish beforehand. This will give the kebabs new flavors, essential aromas and extraordinary tenderness.

With lime and chili pepper

For lovers of spicy sensations, a recipe for steaks “with pepper” is suitable; the main thing here is to know when to stop, otherwise the taste of the salmon will disappear in the Chilean fire.

Preparation time: 2 hours 15 minutes. (including marinating).

Cooking time: 10-15 min.

Number of servings: 6 pieces

Ingredients:

• fresh frozen salmon - 1 kg;
• chopped greens - 2 tbsp;
• lime - 1 piece;
• chili - 1 pepper;
• olive oil - 2 tsp;
• water - 100 grams;
• salt - 1 tsp.

Cooking steps:

1. First, prepare the hot sauce. Divide the lime into 4 parts, separate the tail from the pepper and cut it as desired.
2. Place pepper and lime, salt, herbs, and oil in a blender bowl. Beat at high speed until smooth.
3. Pour into a container and add water. Mix carefully.
4. Cut the defrosted salmon into steaks and place in the resulting marinade for 2 hours, an hour for each side.
5. Place the fish on a grid and fry on the grill until golden brown.

Note: when working with chili peppers, use gloves to avoid burning your skin or accidentally touching your face, nose or eyes.

With lemon and rosemary

This recipe can be considered basic. Rosemary will add flavor to the fish and will be used as an additional decoration.

Preparation time: 1 hour (including marinating).

Cooking time: 10 minutes.

Number of servings: 4

Products:

• red fish steak - 4 pieces;
• lemon zest - 2 tbsp;
• dry rosemary - 1 tsp;
• sprigs of fresh rosemary - 8 pieces;
• olive oil - 1 tbsp;
• salt, pepper - 1/2 tsp each.

Recipe:

1. Mix all ingredients except fresh rosemary in one bowl.
2. Rub the prepared fish steaks with the resulting mixture.
3. Marinate for about an hour in the refrigerator.
4. Place the pieces on a greased grill. Cook the salmon on the grill until the juice and fragrant crust appear.
5. Garnish the salmon with fresh rosemary.

Types of red fish

All types of red fish are actively used in cooking:

• Salmon and salmon. Retail chains confuse these two fish a little and often sell representatives of the salmon family under the guise of salmon. But both “royal” salmon and more modest salmon are great for home cooking.
• Pink salmon and chum salmon. Very common fish products. They belong to the Pacific salmon and are especially attractive for their price.
• Trout. It is also a representative of the salmon family and has many subspecies.
• Coho salmon It is rightfully considered one of the most delicious fish. Great for frying, salting or baking.
• Red salmon. The fish has an amazing appearance and is best cooked without long-term heat treatment to preserve its amazing color.
• Chinook salmon. This is the fattest and largest individual, which belongs to the order of Far Eastern salmon fish.

An interesting and quick recipe in an electric kebab maker

We have already talked above about the air fryer and its benefits in the house. Since you’re already stocking up on all sorts of kitchen aids, it won’t be a bad idea to buy an electric kebab maker. She will feed you a delicious dish in the winter, when it’s already cold to go out into nature and start a picnic there with a barbecue.

And then there’s delicious fried meat on skewers. And let the adherents argue that such dishes do not have a delicious smoky smell. Or the roasting is not done according to the rules. But it’s better to be with a kebab than without it. The advantage of an electric kebab maker is that it cooks quickly without a hitch. There would be electricity in the house. And you don’t need to stand over it with a fan either.

The marvelous machine will prepare fish dishes. And here is an excellent step-by-step recipe in our domestic Aromat-1 unit.

Ingredients:

• Boneless fish fillet - 0.5 kg;
• Dried basil;
• Lemon - half;
• Soy sauce;
• Black pepper and salt - to taste.

Preparation:

1. Cut the fillet into four-centimeter cubes.

2. Put everything in a bowl and add all the ingredients. Just squeeze the juice out of the lemon, and you can throw away the pulp itself.

We do not add salt, as there is plenty of it in soy sauce.

3. Mix the pieces in the marinade. Place covered in the refrigerator for 10 hours.

4. Place the cubes on skewers.

5. Arrange the skewers in the niches. We close them with a cylinder and turn on the electric kebab grill. It heats up quickly, literally in 5 minutes.

6. Fry the fish according to the instructions. This is 15-20 minutes. Everything cooks evenly as the chopsticks automatically spin around the heated element.

Serve the kebab sticks with fresh cucumbers and tomatoes on a plate.

Bon appetit everyone!

A delicious recipe for salmon with vegetables that will make you lick your fingers!

Another delicious option on skewers, but with vegetables. We will cook the food on a grill pan. But if there is a desire, then such a delicious dish is cooked on a grill and even the chopsticks are replaced with skewers.

Vegetables in the dish act as a side dish. At the same time, the fiber contained in them helps the meat to be absorbed. So this is just the perfect lunch. And it doesn’t take long to cook.

We need:

• Salmon - 500 gr.;
• Bell pepper - 2 pcs.;
• Cherry tomatoes - 5-7 pcs.;
• Zucchini - 1 small;
• Onion - 1 head
• Garlic cloves - 2-3 pcs.;
• Olive oil - 5 tbsp. spoon;
• Lemon - 1 pc.;
• Ground black pepper and salt - to taste.

Salmon with vegetables

Cooking time: 40 minutes KBZHU: 171/32/68/13 Number of servings: 1

The recipe for salmon with vegetables will win the heart of even the most sophisticated gourmet. The delicate taste of cream and red fish meat stewed in it will make a sensation on you.

To prepare one serving you will need:

• Salmon fillet – 120 gr.;
• Olive oil – 30 ml;
• Cream 33% - 100 ml;
• Broccoli – 80 gr.;
• Cherry tomatoes – 80 gr.;
• Onion – 40 gr.; Salt – 3 gr.

Cut the onion into half rings and fry in olive oil. Add diced fish to the onion and fry over low heat for 6-7 minutes. Cut broccoli and cherry tomatoes in half and add to the pan. Fry until half cooked, about 7 minutes. Add cream and salt to the pan, cover with a lid and simmer until cooked, this will make the vegetables soft and the meat aromatic.

Tip: When buying fish, be sure to check that the carcass is not damaged or broken. If there is damage, this will indicate that the fish has been defrosted several times and will eventually disintegrate into fibers during cooking.