Marinade for salmon on the grill: 16 best recipes for tender fish

To prepare the perfect marinade for salmon, you should never use vinegar or mayonnaise. Because they will simply spoil the meat. And you shouldn’t keep the fish in the selected mixture for too long - it will fall apart and turn into mush. Therefore, you should not neglect the recommendations given in each recipe.

Salmon ga mangale according to the right recipe - an ideal choice for a picnic

If we talk about meat, then you need to salt it after marinating. But with salmon it’s the other way around – each mixture contains salt. It is necessary in order to make each piece more dense.

As for herbs, there should not be too many of them, otherwise they will simply kill the whole taste. The ideal option is Provençal herbs.

Classic marinade recipe for salmon

This is the easiest recipe using a minimum amount of ingredients. The cut pieces of fish are kept in it for only 15 minutes, after which they must be removed and you can start frying.

Ingredients: olive oil, lemon juice, ground black pepper and salt. The amount of each component can be taken to suit your taste. Mix everything in one large bowl, then pour the mixture over the steaks.

After cooking, the pieces are tender, tasty and incredibly soft and appetizing.

Marinade for red fish kebab: 7 recipes for delicious salmon

Fish from the salmon family is tasty and healthy. Gourmets appreciate it for its exquisite taste and appetizing pink color of its meat. Nutritionists recommend it due to its high content of nutrients with low calorie content. Chefs note the simplicity and speed of preparing dishes from it.

Among the most popular salmon dishes is shish kebab, which can be fried over coals or at home. The marinade for red fish kebab is selected taking into account how fatty it is. For trout and salmon, a composition with a small amount of fat is suitable; for pink salmon and chum salmon, it is made with a large amount of fatty sauce or olive oil. However, all versions of the salmon marinade are distinguished by a simple and delicate composition, because they should not interrupt the delicate taste of the main ingredient. For readers of the New Domostroy website, we have prepared a selection of 7 recipes for marinating red fish, as well as tips for preparing and using the marinade.

With white wine

You can soak not only pork or lamb in it for making barbecue, but also salmon. This is one of the most popular recipes and is always a delight.

What you will need:

Dry white wine – 3 tablespoons.
3 cloves of garlic.
A teaspoon of soy sauce.
A tablespoon of lemon juice.
Spices - to your taste.
Salt – a pinch.

The specified amount of ingredients is enough to prepare a marinade for 1 kg of fish.

How to cook

Mix all the presented ingredients from the list in one bowl. It is best to use a whisk to ensure the mixture is smooth.

Divide the salmon into pieces and pour in the prepared marinade.

Cover the bowl with a lid and leave for 30 minutes. after which you can start frying the pieces on the grill.

Marinades for frying red fish in a frying pan

Red fish is usually not only fried in a frying pan, but also simmered for some time under a lid so that it steams without burning. Liquid marinades are well suited for preparation in this way. Recipes for salmon fried in a frying pan in batter or breading are also popular. The breading will stick better to the fish if it is marinated in sour cream or mayonnaise.

Yogurt marinade with ginger and garlic . Take a teaspoon each of garlic and ginger powder, ground cinnamon, cloves and bay leaves. Add 2-3 teaspoons of ground paprika to them, mix the seasonings. Add 2-3 tablespoons of olive oil and 0.4-0.5 liters of unsweetened yogurt to the seasonings. Add salt to the sauce, whisk it, immerse the red fish cut into pieces into it, stir, leave for an hour.

Marinade of kefir and mayonnaise . Combine half a glass of kefir with the same amount of mayonnaise, squeeze the juice from half a lemon into this mixture, add salt and pepper to taste. Pour the marinade over the fish and stir. Marinate the salmon for half an hour.

Creamy marinade . Mix a glass of heavy cream with juice squeezed from half a lemon, a bunch of chopped dill and ground pink pepper. You will need 10 peas of pepper. Salt the marinade, put the fish in it, leave for 30 minutes. A glass of cream marinade is enough to cook 1 kg of salmon.

It is not advisable to marinate fish for more than an hour before frying in a frying pan, otherwise its pieces may spread during cooking.

With honey

If you prefer a savory sweet note in food cooked on the grill, then you can use this recipe.

What you will need:

A tablespoon of liquid honey.
Lemon.
Three cloves of garlic.
Olive oil – 200 ml.
Ground chili pepper.
Fresh parsley.
Salt – a pinch.

We only need the zest from the citrus fruit. The rest can be used as an additive to tea.

How to cook

Grate the lemon zest.

Peel the garlic and crush it with a crusher.

Finely chop fresh parsley.

Mix everything, add honey, olive oil, ground chili, and salt. Mix well again.

Place small pieces of salmon into the resulting marinade, cover with a lid and leave for 20 minutes.

With the addition of Provençal herbs

You can buy a ready-made mixture of Provençal herbs in the store. This seasoning is perfect for preparing salmon marinade, especially if you decide to barbecue.

We will need olive oil and lemon juice. When it comes to herbs, you can only choose certain ones, such as thyme, rosemary or oregano.

Mix all the ingredients, place the pieces into the resulting mixture and leave for literally 15 minutes - there is no point in keeping it longer, since the too strong aroma of herbs is not suitable for this delicate fish.

Noble creamy marinade for red fish

heavy cream – 0.2-0.25 l;
dill – 50 g;
garlic – 1 clove;
pink pepper – 10 g;
lemon – 0.5 pcs.;
salt - to taste.

Chop the dill as finely as possible or even puree it in a blender.
Grind the pepper using a special mill.
Squeeze the juice out of the lemon.
Whip the cream with a whisk, mix with dill, pepper, salt and lemon juice.
Coat pieces of salmon or other red fish with the resulting sauce. Let them sit in it for half an hour.

Place steaks or red fish fillets on the grill. Fry them over coals, turning occasionally, for 10-12 minutes. You can check readiness by spreading the fish flesh with two forks. If it doesn't seem translucent anywhere, it means it's ready.

With pomegranate juice

Another great recipe for salmon, which will be cooked on the grill. The ingredients are the most common, but the taste is very bright and rich.

What you will need:

Pomegranate juice – 250 ml.
Olive oil – 2 teaspoons.
Coriander - a pinch.
Khmeli - suneli - half a teaspoon.
Ground black pepper.
Salt – a pinch.

The cooking process here will differ from those described in previous recipes.

How to cook

Cut the fish fillet into pieces. Place in a bowl.

Salt, pepper, add all the spices from the list.

With mineral water

Another popular option for preparing a marinating mixture. Ideal not only for meat, but also for fish.

For a glass of soda with gas, you need to take 4 onions, 3 bay leaves and spices - salt, ground black pepper.

Cut the fish into pieces, place in a pan, and place the onion cut into rings on top. Salt and pepper.

Pour mineral water, cover and leave in the refrigerator for 30 minutes. You should not marinate longer, as the pieces will simply fall apart and turn into mush.

Spicy marinade for grilled salmon

If you are looking for some kind of spicy option and do not want to use ordinary marinades, which you are already tired of, then this one can definitely solve your search problem.

What you will need:

Martini – 100 ml.
Lemon – 1 piece.
Onion – 0.5 kg.
Garlic – 4 cloves.
Fresh cilantro – 50 g.
Dried dill – 1 spoon.
Ready seasoning for fish.
Salt.

The finished seasoning will give the pieces an extraordinary aroma after cooking. But a martini will make each of them very tender and soft.

How to cook

Prepare a mixture of chopped garlic and cilantro, add salt, fish seasoning, dried dill.

Rub the salmon fillet with the dry mixture and leave for 10 minutes.

Then cut the fillet into portions, add onion rings and mix.

Squeeze the juice from the lemon, combine with the martini, pour into a container with pieces of salmon.

After half an hour, you can string them onto skewers or skewers and fry over coals.

How to salt red fish at home, tasty and quick

Hello, friends and guests of the Hostess.online blog. I’m so glad that you came to me in search of delicious recipes!

Today I will share with you our family recipe for pickling red fish. My husband always salts it, with feeling, sense and arrangement, as it should be. And so I run, take pictures, and get under my feet. The same story as with kebab.

The malosol turns out to be simply bomb, I’m not afraid of this word, because... We tried many options from friends and relatives, and ours is the simplest, without frills, and at the same time the most delicious (my subjective value judgment)!

Now, when it comes to fish, sometimes this happens, there are a minimum of ingredients, and the end result is great. And there are complex recipes where there are different ingredients, including rare ones (like haute cuisine), but the result is zilch, which you don’t want to repeat and you can hardly force yourself to finish it.

This is what happened when we were treated to salted fish, with the addition of garlic and bay leaves during salting. Well, seriously, we ate it only because it was a pity to throw it away; the garlic completely overpowers the delicate taste of the malosol.

I’m generally silent about store-bought lightly salted fish in packs; in my opinion, it’s over-salted poison that decomposes right on the tongue, leaving behind an unpleasant aftertaste. And it's full of chemicals. Therefore, my choice is only my own, homemade lightly salted fish! If you are of the same opinion, then let's salt together.

The recipe is suitable for any red fish, it is surprisingly versatile and always turns out amazing. I think that for connoisseurs I will not open America with this recipe (to be honest, the recipe for dry salting is old and proven by more than one generation), but if you are a beginner and have not tried salting fish before, then you will 100% like our recipe.

Red fish - 1.2 kg.
Salt - 2 tbsp. with a slide.
Sugar - 1 tbsp. l. with a slide.
Ground black pepper - 1/2 tsp.
Gauze - approximately 1 m.

Meet salmon, in all its orange glory. A piece of fillet, already scaled (although it won’t hurt us). They chose it to be fresh, without stains, uniform in color and thicker and fatter in itself. We don't need assholes!

Whether or not to wash the carcass is at your discretion. You can rinse in cold water, it won’t make it worse, any dirt that may be present will be washed away. But after that, be sure to dry it.

What you should definitely do is remove all the bones from the fish!

What a blessing that there are not as many of them in salmon as, for example, in the same herring (I now have one in the refrigerator, but when I think about the fact that I need to cut it up, I want to howl like a wolf).

Salmon has large bones, few of them, easy to find and pull out. We use this tool for this, small pliers. This is a purely food-grade tool for us; we bought it specifically for removing bones. You can also do this with your hands or tweezers, but it will not be as convenient.

For some reason, many people overlook this point or simply don’t want to bother removing bones, but my, guys, this is important! It’s better to do this now than to sit at a beautiful elegant table later, poking around and taking them out of the already prepared fish (or worse, from the mouth) or watching your guests do it.

With yogurt

For this recipe you need to make yogurt. Best without any additives and as natural as possible. A homemade version of this fermented milk drink would also be a good solution.

Onion, we need 4 heads, peel and finely chop.

Squeeze juice from lemon. Mix everything with yogurt, add salt and stir.

Transfer the fish here and leave covered in the refrigerator for 30 minutes.

After frying, the finished pieces will be light, airy with an incredibly delicate taste.

With ginger

If you like this root, then you can safely prepare a delicious marinade for salmon based on it, which will definitely win the hearts of your guests and relatives who will try the culinary masterpiece cooked on the grill.

What you will need:

Fresh ginger - root, 10 cm long.
2 cloves of garlic.
Ground chili pepper.
Vegetable oil 100 ml.
Soy sauce - a teaspoon.
Salt – a pinch.

If you don’t like the option too spicy, you can do without the chili pepper. Choose for yourself what you like best.

How to cook

Peel the ginger and garlic and grate them.

Add vegetable oil and soy sauce to a bowl.

Add all other ingredients and mix everything.

Place the fish in the prepared mixture, cover the bowl with a lid and leave in the refrigerator for an hour.

Marinades for grilling red fish

When grilling salmon, you want it to acquire an appetizing golden brown appearance. The fish will look like it is glazed if sugar or honey is present in the marinade. Soy sauce also gives salmon an appetizing flavor.

Mustard-honey marinade . In equal proportions, combine table mustard and honey melted to a liquid state. For 2 parts of each of these components, add 1-2 parts of vegetable oil (depending on the fat content of the fish). Season the marinade with salt and ground pepper. Coat the steaks with the resulting sauce, and after half an hour, grill them. For 1 kg of salmon you will need at least 100-120 ml of ready-made marinade.

Honey-soy marinade . For 1 kg of red fish you need to take a tablespoon of liquid honey, vegetable oil and melted butter, soy sauce and cane sugar. All components must be mixed thoroughly. Cover the prepared fish pieces with the resulting mixture. In an hour it will be ready to grill.

Citrus honey marinade . Squeeze the juice out of half an orange and grate the zest from this part of the fruit. Add to them 3 tablespoons of melted honey, the same amount of soy sauce and vegetable oil. Place 2 teaspoons finely grated ginger and a teaspoon of chili flakes in a bowl with the liquid ingredients. You can also add an onion, cut into thin half rings. Salt and pepper the resulting mixture, add fish (no more than 1 kg), stir, leave for half an hour, then fry.

Marinades intended for grilling salmon are also suitable for frying it over charcoal.

With lime

This recipe will also use ginger, and another lime, which will give the finished dish a special charm.

What you will need:

A teaspoon of ground ginger.
6 tablespoons olive oil.
One lime.
Dill - several sprigs.
Ground black pepper - a pinch.
Anise - optional.
Salt – a pinch.

You cannot keep fish in this marinade for a long time, otherwise it will simply turn into mush due to the action of citrus juice.

How to cook

Squeeze lime juice, add olive oil, ground ginger, anise, pepper, finely chopped dill and salt.

Place fish pieces into the mixture and leave to marinate for 20 minutes in a cool place.

Quickly salt red fish fillets at home

Who doesn’t love to eat salted red fish, which is not only tasty, but also very healthy. Moreover, it is perfect for various salads or snacks. But this product in stores is not so cheap. But you can save a lot if you salt red fish fillets at home yourself. This is not at all difficult to do, and even a culinary novice can cope with this task.

Trout or any other red fish - 1kg
Salt - 3 tbsp.
Sugar - 1 tbsp.

Of course, it is advisable to buy a fresh trout carcass, but if this is not possible, then a frozen one will do. First of all, you need to clean the trout from the husks and entrails.

Then we remove the gills, fins and cut off the head and tail, which will become an excellent set for fish soup or fish broth.

The next stage is milling. It is necessary to make an incision along the back along the entire length and carefully, using a sharp knife, separate one half of the carcass.

Next we separate the spine.

Using tweezers, remove the bones; this will not take much time, since there are not many bones in the trout. Lightly rinse the fillet in cold water and wipe with a paper towel. Then we cut it in half so that it fits in the container.

To salt fish fillets, take sugar and salt in proportions of 1:3. It is important to maintain this proportion so as not to overdo it with sugar. For a fillet weighing 1 kg, a spoonful of sugar and three tablespoons of salt are enough. Mix.

First, rub the trout skin well with the mixture, you can also sprinkle a little of the mixture on the bottom of the container, then place the fillet skin-side down. You should use plastic or glass containers for pickling, but never metal, so that the characteristic metallic taste does not appear.

Sprinkle the salt mixture on top and place the second piece on top, also skin side down.

Cover with a lid and place in the refrigerator overnight. In the morning you need to drain the resulting brine and swap the pieces. Return to the refrigerator for another 10-12 hours. It takes a day or even a little less for red fish fillets to be salted. It all depends on the thickness of the pieces, for the ones in the picture, 20 hours is enough.

In Chinese

One of the most amazing ways to marinate salmon. The fish literally melts in your mouth! True, for cooking you will have to try to find ingredients such as rice and soy vinegar, as well as olive oil.

We also need garlic and a pinch of sugar. Choose the rest of the spices to your taste.

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

With Russian mustard

Many people like this seasoning. But it turns out that you can eat not only dumplings or manti with it, but also use it for marinade.

What you will need:

3 teaspoons lemon juice.
2 tablespoons mustard.
A couple of cloves of garlic.
Zest of one lemon.
Dill - several sprigs.

Mustard can be used both store-bought and homemade, for example, in brine. Here whoever likes it more.

How to cook

Grate the garlic and lemon zest.

Chop the lemon as little as possible.

Mix everything with lemon juice and mustard. Mix everything well.

Place salmon pieces into this marinade and leave to marinate for 30 minutes.

Afterwards you can safely start frying.

Cooking recipes

Now to the question of how to deliciously cook salmon on the grill. In general, to get a delicious steak or fillet, you don’t have to cook it exclusively on the grill.

This fish can also be cooked on the grill if there is a grill. Even an electric grill can come to the rescue in such a situation. Cooking in a frying pan is also possible.

Objectively, when you can’t go out into nature or fry salmon in the backyard where there is a grill, try doing it on a grill pan. Yes, there will be no smoky flavor. But the effect will be much better than using a regular flat frying pan.

It is worth considering several recipes for salmon steak on a grill pan and a regular charcoal grill. The last option is preferable.

In Norwegian

Norway is one of the largest producers of lake salmon. It is not surprising that a large number of recipes for preparing this fish came from there.

It doesn’t matter whether you cook salmon steak in a frying pan or use a charcoal grill. This recipe is perfect for all options. Even for those who decide to cook salmon steak on an electric grill.

For the recipe you need to take:

4 fillets;
50 ml coconut milk;
a teaspoon of green curry paste;
20 grams of fresh ginger;
2-3 cloves of garlic;
3 ripe limes;
2-3 green onions;
2 sprigs of cilantro;
salt and pepper.

There shouldn't be any problems finding ingredients.

Having mastered the recipes, you can start cooking on an electric or charcoal grill, as well as on a grill pan or simply on a grill with a grate. The main thing is that the salmon is marinated and does not dry out.

The cooking process looks like this:

grate the garlic and ginger on a fine grater;
add curry, chopped onion and juice of two limes;
1 more lime, peel and cut into wedges;
mix all the ingredients with the paste and coconut milk, leaving the cilantro in place for now;
pour the resulting mixture over the fish and let soak for 30-40 minutes;
Beat the marinade left after the fish in a blender, adding cilantro sprigs;
use as a sauce;
Fry the marinated salmon on all sides for 2-3 minutes.

It is difficult to say exactly how long to grill marinated salmon. Depends on the thickness of the pieces, as well as the heat. But usually 2-4 minutes on each side is enough. You can't overexpose it. Otherwise, the meat will turn out dry and fibrous.

To reduce cooking time, simply marinate the salmon steak on the grill a little longer. This will give the salt time to soak the inside of the meat. And then it does not have to be brought to a state of complete frying. Salmon generally belongs to the category of products that can be eaten raw.

With herbs and cream sauce

For the following recipe, the cooking time will literally be 5 minutes for complete frying. Indeed, in this case, it is recommended to grill the salmon steak with charcoal, with open heat. This ensures fast frying and retention of all the juices in the meat.

For 1 kilogram of salmon, 40 ml of vegetable oil is required, as well as spices to taste. These are dried or fresh herbs, salt and pepper.

It's all in the sauce. It will be creamy. For it you need:

200 grams of Greek yogurt or low-fat sour cream;
juice from 1 lemon;
2-3 cloves of garlic;
fresh parsley and dill.

Use greens to taste, but you shouldn’t overpower the delicate taste of red fish with them. 2 branches will be enough.

To cook salmon on a charcoal grill deliciously and independently according to this recipe, you need:

cut the fish into portions;
grease with vegetable oil;
sprinkle with salt, pepper and herbs;
squeeze lemon juice;
leave to marinate for 20-30 minutes;
place the fish on the heated grill grate;
fry on each side until golden brown;
prepare the sauce, mix yogurt with lemon juice, chopped herbs and squeezed garlic.

It is better to make the sauce in advance, at least an hour before serving the fish. This will reveal the aroma of the greens and saturate the creamy component with the taste and smell of garlic, but at the same time remove the harsh taste.

The sauce should be mixed and left in the refrigerator for an hour. Then, when serving, pour generously over the steak and taste.

By analogy, you can fry salmon in a regular grill pan. Its special design allows products not to simmer in their own juice or fat. An excellent alternative to barbecue and outdoor grilling.

You can diversify and improve the taste of salmon not only with the help of marinades, but also with sauces.

Red fish goes great with creamy sauces. But it’s also worth trying vegetable and tomato sauces, garlic sauces, based on olive oil and fresh herbs.

Salmon, as a prominent representative of the red fish family, has surprisingly tender, rich and tasty meat. And when preparing it, it is important to preserve the original taste characteristics.

For some reason, chefs often overuse bright ingredients. As a result, it turns out that they interrupt the taste of the salmon. You could just as easily cook inexpensive white fish. Anyway, the sauce or marinade takes on all the flavor. All that remains is to chew a substance that resembles fish.

To avoid such mistakes, do not marinate the salmon for too long. And also use delicate creamy sauces, add a small amount of spices, garlic and fresh herbs. Then you will emphasize the taste of the fish, but make it the main highlight of the dish.

With Dijon mustard

Many people like Dijon mustard. But it turns out that based on it you can prepare one of the most original marinades, which will include white wine.

This recipe requires Dijon mustard, half a glass of dry white wine, olive oil, paprika and salt. Mix the ingredients, pour over the salmon steaks for 20 minutes, then grill. Mustard gives fish a special aroma, pungency and bright taste.

With beer

For this recipe you literally need 4 tablespoons of live beer, a pinch of ground black pepper, 2 onions, a pinch of sugar and salt.

We prepare a mixture from all the ingredients - finely chop the onion, mix everything, leave for 15 minutes to soak. Then we put pieces of salmon here, wait 20 minutes and start frying the fish on the grill.

Marinades for frying red fish on the grill

In order for the fish to have time to cook without burning and remain juicy when frying over charcoal, a little more acidic products are added to marinades with it than to regular ones. Red fish for barbecue is often marinated in wine, tomato juice, and also with the addition of onions or other vegetables. Soy marinade is also considered suitable for frying fish on the grill.

Soy marinade . For 1 kg of fatty red fish (trout, salmon), take 100 ml of soy sauce and 50 ml of lemon juice, mix them. Add a teaspoon of sugar, ground black pepper and dried basil to this mixture. Add 1-2 cloves of pressed garlic and a little salt. For lean fish, add a little olive oil to the marinade. Whisk the ingredients. Cover the fish pieces with marinade, leave for half an hour, then fry on skewers or a grill.

Wine marinade . For 1 kg of salmon you need to take 150 ml of dry white wine, 50 ml of olive oil, a large onion, and salt and pepper to taste. The onion needs to be cut into half rings, sprinkled with salt and pepper, and mashed to release the juice. Then the onion, oil and wine are added to the fish, stirred and left for about an hour.

Lemon marinade . Squeeze the juice from one lemon and grate the zest from it. Place the lemon juice and zest in a bowl, pour in 4-5 tablespoons of olive oil, add a teaspoon each of dried Provencal herbs and a spicy fish mixture. Add salt to taste. Place pieces of salmon prepared for frying on a grill or skewers in the marinade, leave them to marinate for 30-40 minutes, then start cooking them on the grill.

Marinade for red fish made from lemon juice and olive oil is considered classic. It is suitable for cooking salmon in any way.

Date: 03/26/2021.

With olives

This recipe will appeal to those who love Italian cuisine. Here it contains not only olives, but you need to take pitted marinated ones, but also olive oil.

In addition, the ingredients include lemon juice, a couple of cloves of garlic, a pinch of salt and herbs to your taste. For example, the same Provençal herbs.

Chop the garlic, olives and herbs as finely as possible and add salt. Place everything in a blender, add olive oil and lemon juice. Beat everything thoroughly.

Place salmon pieces into the prepared mixture, leave for 30 minutes, and then you can safely bake.

Simple quick marinade

If you need to quickly marinate salmon for barbecue, you can proceed as follows. Rub 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 them with olive oil and start frying.

Salmon can easily replace meat in kebabs, and many lovers of food cooked on coals even prefer fish as a lighter and healthier product. Another advantage is that marinating takes much less time.