How to bake sockeye salmon. How long and at what temperature to bake sockeye salmon. How to cook sockeye salmon steaks in the oven or slow cooker. Sockeye salmon steaks in the oven

Sockeye salmon belongs to the salmon family, resembles chum salmon in shape and size, but has more pleasant organoleptic qualities and is considered more useful. Sockeye salmon meat has a rich color and, according to gourmets, crab notes can be traced in its taste. The best way to prepare this delicious fish is baking. Sockeye salmon in the oven can be cooked whole, cut into steaks or filleted. Each option is good in its own way.

Sockeye salmon in the oven. Detailed step-by-step description with many photos.

It is impossible to ignore a special fish dish: sockeye salmon baked in the oven in a creamy sauce. The Internet is replete with photos of this delicious food.

There is an opinion that dairy products are not suitable for preparing fish dishes, but in combination with salmon fish, especially sockeye salmon, cream will reveal an unforgettable taste and add tenderness to the dish. We can say that this is a classic recipe for preparing red fish.

For sockeye salmon baked in the oven, you will need food foil and creamy sauce. You can bake the whole fish if it is small, but first you need to clean and rinse it well, remove the head, fins, tail and blood clots along the ridge from the inside. Then remove the seeds.

If the carcass is large, then it can be cut into steaks and each individual piece wrapped in foil; in this case, there is no need to remove the bones. You can marinate the fish before cooking, but this is not necessary. How to marinate sockeye salmon? Just let it sit in the sauce prepared for baking for twenty to thirty minutes.

An integral ingredient for sockeye salmon baked in the oven is cream sauce. To prepare it you will need three hundred grams of cream, salt, red and black pepper. You can add a little mayonnaise. Mix everything in a separate bowl, tasting it so as not to over-salt the sauce. Add three tablespoons of vegetable oil, preferably olive. Finely chop the greens (dill, parsley, cilantro) and mix everything thoroughly. Add lemon zest if desired.

If the fish is not large in size, then it is not necessary to cook it in foil. Place pieces of equal sizes on a greased baking sheet (add more oil than for frying) and pour in creamy sauce. For steaks, the foil is folded into a small plate with high edges, one for each piece, and greased with vegetable oil. You can also place a large sheet of foil on a baking sheet and place all the fish pieces in it. The steak is placed in foil and sauce is poured on top. Lemon is placed on top of the steaks (optional). Then put the fish in the oven, preheated to one hundred and sixty degrees and bake for forty minutes. To bake sockeye salmon with an appetizing crust, you can keep it in the oven for another ten minutes.

Baking sockeye salmon in the oven does not require too much time; it will take no more than an hour and a half. The cooked steaks turn out to be very juicy, in separate foil plates they themselves are ready-made individual portions and are very convenient for serving. For taste, you can use lemon by sprinkling a little juice on the finished fish.

You can read about how to cook sockeye salmon in the oven in many reference books and books on preparing delicious food with photos and illustrations. The appearance of the dish should be aesthetic and appetizing, so for novice cooks it will be useful to familiarize yourself with the design options.

You can also bake sockeye salmon outdoors. This doesn't require much effort. Particular attention should be paid to preparing the fish for baking (clean and rinse well). It is better to bake fish over a fire in foil in its own juice, after salting it. The smoke from the fire will add a delicious aroma to the dish.

BON APPETIT!

redikraed.ru

Recipe: Norwegian Sockeye Salmon with Spices

Fried nekra is a wonderful dish, but you can not just fry steaks on both sides, but prepare a small culinary masterpiece. Spices selected specifically for this type of salmon will help us with this.

Required ingredients:

• sockeye salmon fillet – 4–6 pieces • cayenne pepper – teaspoon • dry thyme – tablespoon • ground black pepper – tablespoon • oregano – tablespoon • paprika – tablespoon

• lemon zest – half a teaspoon • vegetable oil – two tablespoons • sea or regular salt – to taste

Sockeye salmon soup

Whatever you call it - fish soup or fish soup - it’s equally delicious! Perhaps no other fish can replace salmon. What a fish! Sockeye salmon soup will certainly turn out beautiful, as in the photo, aromatic, moderately fatty, and both fresh and frozen or canned products are suitable for its preparation. One of the answers to the question of what to cook from sockeye salmon for a dinner party or family dinner is a wonderful creamy soup.

Ingredients:

canned food (natural sockeye salmon) – 245 g;
water – 1 l;
dry white wine – 100 ml;
onions, leeks, carrots - 1 pc.;
butter – 40 g;
potatoes – 2 pcs.;
cream 20% – 100 ml;
dill;
salt, bay leaf, black pepper

Cooking method:

Place canned fish in boiling water and add salt to taste.
Add black pepper, bay leaf, pour in wine.
Cook the broth for no more than 2-3 minutes.
Sauté chopped onions (onions and leeks) together with celery in butter.
Add potatoes, carrots, mix everything, fry until half cooked.
Place the vegetables in the hot broth, pour in the cream, bring the soup to readiness, and garnish with herbs.

Sockeye salmon meat in cooking

Sockeye salmon meat is a real delicacy if cooked correctly. Due to the fact that the fish is fatty, it makes excellent smoked meats or balyks. In addition, sockeye salmon meat can be an excellent addition to various salads and snacks. You can prepare a lot of second or first courses from it.

Most chefs around the world use sockeye salmon meat to prepare various gourmet dishes, which can be found in various leading restaurants in the world.

Useful sockeye salmon

Sockeye salmon is an elite seafood, has an impressive list of beneficial qualities, and contains many vitamins that the body needs daily. It is not difficult to prepare steaks from this fish, since the meat is not capricious and dense.

The size of the carcass is small, reaching 40 centimeters in length. The specific iodine taste of sockeye salmon is loved by many gourmets; indeed, properly cooked fish is amazingly tasty.

Recipes for preparing this delicacy are varied; often fried or baked fish decorate the festive table. You can pickle it, prepare a delicious soup, or steam steaks. Let's look at several popular recipes in more detail; step-by-step instructions will help the hostess surprise her guests with a restaurant dish, without any effort, at home.

How to prepare sockeye salmon

Cut the fish into portions and place in a deep bowl. Peel the peppers and onions. Cut the vegetables into half rings and sprinkle them over the fish. Salt and pepper generously. Cut the lemon into slices. Squeeze the pepper, onion and lemon thoroughly with your hands so that they saturate the fish. After this, mix everything. While the sockeye salmon is marinating, you can start cooking the coals.

An important condition is that the coals must produce heat evenly. To do this, before cooking the fish, they should be thoroughly fanned. As soon as the main condition is met, you can put the sockeye salmon on the grill. During this time, it will be perfectly saturated with vegetables and lemon. So, cook the fish first on one side for 10 minutes, and then on the other.

Place washed lettuce leaves on a plate. The finished fish is placed on top and sprinkled with herbs. That's it, sockeye salmon is ready! The fish, photos of dishes from which are in our review, cooks very quickly.

Enjoy your meal!

This fish cannot be spoiled, so feel free to improvise! Good luck!

Benefits and harms

Uncontrolled fishing and environmental degradation are the main reasons for the disappearance of sockeye salmon. Poachers also cause enormous damage; they catch fish on a huge scale because of the excellent taste and valuable properties that its red meat has.

Composition and beneficial properties

The meat of red sockeye salmon is very tasty and tender; many fish lovers consider it tastier than pink salmon or chum salmon. Nutritionists recommend including sockeye salmon in the diet menu, because it is low in calories. Thus, the calorie content is only 157 kcal per 100 grams of product, while the nutritional value of Krasnitsa is as follows:

proteins - 20.3 g;
fats - 8.4 g;
carbohydrates - 0 g.

This fish not only has tasty bright red meat, but is also enriched with vitamins and minerals that are needed to maintain normal body function. The product contains the following beneficial microelements and nutrients:

There is a large amount of potassium present. It helps remove excess fluid from the body, thereby facilitating the work of the heart and kidneys. There is a lot of sulfur, phosphorus and chlorine in fish. These substances support the beauty and health of teeth, hair, nails, and skin.
The strongest antioxidant in sockeye salmon is selenium. The microelement protects the body's cells from the action of free radicals, prolongs youth and life in general.
It contains significant amounts of B vitamins. They are responsible for the proper functioning of the nervous system and digestion. It is worth noting that fish is especially rich in folic acid (B 9), which is necessary for pregnant women. If there is a lack of this vitamin in the first trimester of pregnancy, the fetal nervous system is not formed correctly, which can lead to congenital pathologies.
The composition is also enriched with vitamin D, without which calcium is practically not absorbed by the human body. In children with its deficiency, rickets develops.

The beneficial properties of sockeye salmon are due to the presence in its composition of many substances that protect the skin and mucous tissues from negative effects and restore the activity of the nervous and digestive systems. Red fish meat is an excellent natural antioxidant and blood sugar regulator.

Negative sides

However, for all its positive qualities, redness can be harmful to health. The presence of parasites characterizes all salmon, but in addition to this, sockeye salmon contains a special toxin. During spawning, a hormonal surge occurs, which increases its activity. As a result, fish caviar and meat become poisonous. Harmful substances disintegrate under the influence of low temperatures, so sockeye salmon should be frozen for 5 days at a temperature of -18 to -20 °C. And it takes 45 days or more to salt the caviar.

Sockeye salmon is a fatty fish, so it is not recommended to use it during the period of relapse of diseases of the gastrointestinal tract, as well as in some pathologies associated with hematopoiesis. And it certainly should not be included in the diet for ulcers.

Sockeye salmon balyk is a delicacy that is best eaten in small quantities due to the content of a significant amount of carcinogens.

In the oven

How to cook sockeye salmon in the oven deliciously and quickly? It is best to use fresh fillet as a basis, but defrosted fish will not spoil the idea. You must try to remove all the bones from the fillet, then the food will turn out absolutely delicious. The general algorithm of actions is as follows: cut the fillet into portions (or slightly smaller), add some salt, sprinkle with pepper or your favorite spices, pour over lemon juice, and then you can use your imagination or search the Internet for new recipes with photos.

Ingredients:

sockeye salmon fillet – 1.5 kg;
lemon – 1 piece;
salt, pepper to taste;
egg whites – 3 pcs.;
cheese – 150 g.

Cooking method:

Place the fillet on a baking sheet.
Sprinkle with oil, squeeze lemon juice. Season with pepper and salt.
Bake for 10 minutes.
Beat the egg whites and carefully mix them with the grated cheese.
Place the fluffy mixture on the fish and bake in the oven.
Serve sprinkled with lemon juice.

Red fish with dill cooked in the oven is very tasty. To bake it, you don’t need a lot of ingredients, and the result will invariably please you. The advantage of this recipe is that even a novice housewife can do it, since it does not require experience. It is impossible to spoil such fish; it always becomes the highlight of the culinary program.

Ingredients:

fillet – 500-600 g;
hard cheese – 150 g;
black pepper, salt, rosemary - a pinch;
lemon – 1 piece;
sour cream – 200 g;
fresh dill (bunch);
sunflower oil – 1 tbsp. l.

Cooking method:

Cut the fillet into pieces, place on a baking sheet or in a mold;
Cover the fish with sour cream;
Place chopped dill and thin lemon slices on top;
Sprinkle the fish with pepper, salt, and grated cheese;
Bake for 35-40 minutes at 180 degrees

Sockeye salmon steaks in foil in the oven

Compound:

sockeye salmon steaks – 1-1.5 kg;
onions – 100-150 g;
lemon – 1 pc.;
laurel leaves – 2-3 pcs.;
salt - to taste;
refined vegetable oil - how much will be needed.

Cooking method:

Cut the sockeye salmon into steaks, wash and dry them with a kitchen towel.
Break the laurel leaves and grind them using a pepper mill or coffee grinder.
Rub the steaks with salt.
Grease pieces of foil folded in half with vegetable oil and place sockeye salmon steaks on them.
After peeling the onion, cut into rings or half rings.
Wash the lemon, cut into thin circles or halves of rings.
Sprinkle the steaks with chopped bay, place lemon slices on top, and cover with onions. Wrap the fish in foil and place on a baking sheet.
Place the baking sheet in an oven preheated to 200-220 degrees, bake the steaks for 25 minutes.

You can serve the steaks in foil, unroll it and form boats out of it, or place it on a plate. If you serve fish in foil, you do not need a side dish; it can be served on a plate along with a side dish.

Whole baked sockeye salmon

New Year, New Year, Christmas - this is, first of all, a pre-holiday mood. This is vanity, noise, some kind of confusion, everything is spinning, spinning and everyone is in a hurry, in a hurry...

There is confusion in my head - how to manage everything, what gifts to prepare, how to prepare myself: makeup, dress, decorations, and, of course, the festive table. Oh, this festive table, a headache for every housewife! I propose to prepare a rare but very tasty dish of red fish - whole baked sockeye salmon. Sockeye salmon is a valuable fish from the salmon family and therefore it will decorate any feast. Whole baked sockeye salmon looks great on a holiday table! Precisely whole steaks, not individual steaks, although they are certainly delicious.

Sockeye salmon is found in the waters of the Pacific Ocean and stays there for about 4 years, and then returns to the lakes where it hatched to spawn. The law of nature is inexorable - where she was born, she ends her natural life there. It is interesting that when going to spawn, the fish changes color and appears red. Sockeye salmon is also called red salmon.

The weight of sockeye salmon is about three kilograms, although a record figure of 7.7 kg is mentioned as an exception. This fish is very rich in macro- and microelements, omega acids, which are necessary for our body. Sockeye salmon meat has a bright red color, delicate taste and low fat content. One interesting detail is that fresh sockeye salmon must be frozen and only then used for cooking. As knowledgeable people assure, the freezing process neutralizes harmful fish toxins.

Cooking fish is not difficult, remember the “three ps” rule - clean, acidify, salt. I bought the fish frozen in a store and thawed it for several hours. Then I added some salt and put it in the refrigerator until the morning. I made punctures, or rather notches, on the back of the carcass so that the salt penetrated into the thickest layers of the fish.

In the morning I cleaned and washed the fish, dried it slightly with a napkin, sprinkled with lemon juice and salt. She greased it with sunflower oil, put raw onion rings in the belly, and sprinkled the whole carcass with spices. I had a ready-made mixture for fish; this mixture contains paprika, oregano, white pepper, and tarragon. Everyone can choose spices to their own taste. You can add a few pieces of butter to the belly of the fish if you do not adhere to the Lenten rules. I wrapped the prepared fish in foil, then placed it on a baking sheet and put it in the oven. The oven was preheated, temperature 180-200 degrees. Baking time 30-35 minutes. A few minutes before the end of the baking process, I opened the foil and left it to bake until lightly browned.

So for this dish I needed:

Sockeye salmon carcass – 2.5 kg.
Onions - 1 pc.
Vegetable oil – 2 tablespoons
Lemon – 0.5 lemon
Spices – 1.5 tsp. and salt.
When serving, I used lettuce leaves, lemon slices and cherry tomatoes, as well as pickled ginger leaves.

Whole baked sockeye salmon looks beautiful and the taste is unique. Need to try!

And it is good both hot and cold! Cook and eat for your health!

Happy holidays to you, dear site visitors!

Methods for preparing sockeye salmon

Due to the fact that sockeye salmon meat has a specific taste and acceptable fat content, a lot of different dishes can be prepared from it. There are simple and accessible recipes for this.

Balyk from sockeye salmon

To prepare sockeye salmon balyk you need to have a whole fish carcass, which is cut up with the head, tail and fins removed. Then the fish is thoroughly washed under running water. After this, the carcass is cut into 2 parts and the backbone and bones are removed.
Rub two halves of fish generously with coarse salt, at the rate of 80 grams per 1 kilogram of fish. After this, the 2 halves are joined together and placed in a waffle towel, tied with strong rope or twine. Then the fish is placed in the refrigerator for 5 days. This process dehydrates the fish and thickens the meat.
After this period, the fish is taken out and excess salt is removed by wiping with a damp cloth. To make the taste more interesting, the pieces of fish are cut and pieces of garlic are stuffed into the cuts.
The next stage is drying the fish, which is carried out in a suspended state for 4 days. If the fish meat is lubricated with vegetable oil every day. This will give it a more pleasant appearance.
Balyk is considered ready to eat if, when you press on it, droplets of fat begin to appear.

BALYK, classic recipe, preparing real balyk from red fish, salmon balyk

Sockeye salmon under a cheese cap

1 kilogram of sockeye salmon fillet is cut into equal pieces, which are evenly covered with salt and pepper, with the addition of olive oil and lemon juice. Grease the baking dish with the same oil. Preheat the oven to 220 degrees in advance, after which the fish is placed in it for 7 minutes.
While the fish is baking, the cheese cap is being prepared. To do this, beat 3 egg whites with the addition of 200 grams of cheese.
After this, pieces of fish are covered with the prepared mixture, and it continues to bake for another 10 minutes.
Once cooked, the fish is served with lemon and dill.

Grilled sockeye salmon

Take sockeye salmon fillet and cut it into cubes 3-4 centimeters in size, after which they are laid out in layers in an enamel bowl. After each layer, add lemon, garlic, basil to the bowl and pour over soy sauce, and add salt and pepper. The pieces are marinated for 2 hours.
To determine the degree of heating of the grill surface, just spray water on it. If the water bounces off the surface, then you can cook the fish. The pieces are laid out on the surface and pressed down, for example, with a pan lid. The degree of readiness of the fish can be indicated by bright stripes left by the relief surface of the grill.
After frying the pieces on the grill surface, they are placed in the oven for 10 minutes at a temperature of 200 degrees. This method of preparation is absolutely harmless to human health, and the fish does not lose its beneficial properties.

Grilled red fish recipe

Sockeye salmon cooked on coals

The most delicious dishes are those prepared in nature. This is due to several reasons. The first reason is related to clean, natural air, which helps awaken the appetite, which cannot be said in a city. And the second reason is the presence of a peculiar aroma that coals emit in nature, especially since they are of natural origin.

It is doubly pleasant if trophy sockeye salmon, freshly caught from a reservoir, is cooked in nature. Possessing bright taste characteristics and combined with natural aromas, it does not require the use of any refined seasonings. Under such conditions, sockeye salmon meat is ideal for cooking over charcoal.

The cut, gutted and washed fish is cut into steaks no larger than 2 cm in size. After this, the steaks are placed in a bowl with onions, lemon and dill. If the fish is fresh, then you can do without salt. In such conditions, the fish is marinated for about half an hour.
While the fish is marinating, the coals are prepared, evenly distributed over the surface. The fish is placed on the grill and cooked for 8 minutes on each side. During frying, the fish is sprinkled with lemon juice. Once the steaks have acquired a pleasant golden hue, the fish is ready to eat.

Sockeye salmon is listed in the Red Book. This is due to its uncontrolled fishing, as well as environmental conditions worsening every year. Poachers cause great damage to the population, which is also due to its excellent taste characteristics.

Igor 11/13/2017

Sockeye salmon, where it lives and how it is useful

Sockeye salmon - what kind of fish? This is a representative of the noble salmon family. She prefers to live in the cold waters of the Pacific Ocean and the Sea of Okhotsk. In Russia, it lives only on the eastern coasts of Sakhalin and Kamchatka, and spawns in clean fresh waters, and during this period its silvery body turns red. It is not large in size, reaching an average length of 40 cm. Its diet consists of small fatty crustaceans and calanids.

This fish has a pleasant taste, its tender meat has many beneficial properties. It is not very high in calories and can be used as a diet food, so it is recommended for those who do not want to gain weight. Far Eastern salmon meat contains fatty acids, vitamins, phosphorus, magnesium, iron, selenium, potassium, which have a beneficial effect on metabolism and cholesterol levels; There are antioxidants that supply biologically active substances to the body, slow down the aging process of the body and even reduce the possibility of the formation of cancerous tumors.

How to prepare sockeye salmon

How to cook this fish? First, peel the potatoes, cut them into small cubes and place them in a blender bowl. Add sockeye salmon cut into pieces to it. Grind everything thoroughly. Add egg, spices, salt and starch to the prepared mixture. Mix everything well and leave for 5 minutes to infuse.

If liquid has formed, it should be removed. After this, the cheese should be cut into cubes and placed in a blender bowl. Add garlic, cream and cilantro to it. Add the remaining egg to this aromatic mixture and mix well.

Grease the mold with oil and sprinkle with semolina or flour. Using a tablespoon, add layers alternately. The last one should be the cheese. Place the pan in the oven for 20 minutes. Cut the tomatoes into slices and arrange them beautifully on a plate. Place the soufflé on top of the tomatoes. That's all, our delicious sockeye salmon is cooked. The fish tastes simply amazing, especially in this version. Enjoy!

Sockeye salmon fillet baked in foil

sockeye salmon fillet – 1 kg;
butter – 60 g;
lemon - 1 pc.;
dried dill – 5 g;
dried garlic (optional - 5 g);
salt, pepper mixture - to taste.

Sprinkle sockeye salmon fillet with salt and pepper.
Melt the butter, mix two-thirds of it with the juice squeezed from half a lemon.
Grease the foil with the remaining oil and place pieces of sockeye salmon skin side down on it.
Pour a mixture of oil and lemon juice over the sockeye salmon, sprinkle with dried dill and garlic.
Cut the remaining lemon into thin slices and place on the fish fillet.
Wrap the fish in foil and place on a baking sheet.
Place the baking sheet with sockeye salmon in an oven preheated to 180 degrees for 25 minutes.

Cut the finished fillet into portions and serve with a side dish of boiled rice or mashed potatoes. Fresh, baked or stewed vegetables are also suitable as a side dish.

Traditional recipe

Everything is simple here, the ingredients can be found in any housewife’s kitchen, and the result will be stunning.

Ingredients:

red salmon;
lemon;
salt;
olive oil;
spices.

We cut up the whole fish: cut off the fins, the head, then you need to remove the insides, wash them thoroughly, then cut them into steaks. Mix spices, salt, rub into the seafood, place in a container, pour citrus juice on top. pieces for about half an hour to an hour.

We bring the oven to condition by turning on 200 degrees. You need to blot the fish slices with a towel to remove moisture. Coat the steaks with oil, add juiciness and softness. Place in a prepared heat-resistant container and set to bake.

After fifteen minutes, you can take out the dish, place it on plates, and put butter on top. Serve hot, garnish with herbs.

How to simply bake sockeye salmon

Products

Sockeye salmon - 1 fish weighing 1 kilogram
Carrots - 2 pieces
Onions - 2 heads
Provencal herbs (can be replaced with Italian ones) - 3 tablespoons
Black pepper - 1 teaspoon
Salt - 1 tablespoon (heaped - to taste)

Food preparation

1. Clean the fish from scales and gut the insides.

2. Wash the sockeye salmon with running water inside and out.

3. Cut off the fins and head of the sockeye salmon.

4. Cut the sockeye salmon into portions 2 centimeters thick.

5. Peel the onions and finely chop them.

6. Peel the carrots and cut into slices 0.2-0.3 centimeters thick.

7. Place carrots and onions in a bowl, sprinkle with herbs de Provence, ground pepper and salt, stir.

8. Place sockeye salmon into the mixture and stir.

Baking sockeye salmon in a sleeve in the oven

1. Preheat the oven to 200 degrees for 5 minutes.

2. Place the sockeye salmon along with onions and carrots in a sleeve or foil, and achieve maximum tightness.

3. Place the sockeye salmon in the sleeve on the middle level of the oven and bake for 45 minutes.

Baking sockeye salmon in a slow cooker

1. Place sockeye salmon in a multicooker container greased with vegetable oil (2 tablespoons).

2. Set the multicooker to the “Baking” mode.

3. Turn on the multicooker and bake the sockeye salmon for 55 minutes, stirring every 10 minutes.

Sockeye salmon in the oven with unusual filling

A dish only for true gourmets will impress with its unique taste, thanks to the combination of the most delicate sockeye salmon fillet, seafood and wild mushrooms.

You will need:

red salmon;
800 g shrimp;
800 g mushrooms;
several juniper berries;
chopped garlic (can be dried);
salt and pepper to taste.

Clean the fish and remove all the entrails, then separate the meat from the bones and remove the skin. Cut it up.

Leave the fish and start on the shrimp, which you have previously peeled. Chop the mushrooms and mix them with the shrimp. Fry the resulting mixture over medium heat.

Take the berries, mix them with garlic, salt and pepper. Add the resulting mixture to the fish fillet. Place the shrimp and mushroom “salad” on top and place everything in an envelope made of special baking paper.

Bake at 210 degrees for half an hour.

Use in cooking

Krasnitsa does not feed on everything that comes her way. She chooses food enriched with carotene, which is what gives the fish its bright color and taste. Sockeye salmon meat is suitable for preparing both professional cuisine and simpler food. It is noteworthy that gourmet meat has special taste characteristics that allow the use of few seasonings when preparing dishes.

Fatty fish meat is perfect for smoking and making balyk. In addition, it perfectly complements various snacks and salads. There are many recipes for sockeye salmon, but among them the simplest and most popular are:

In the oven. Using this method, the fish cooks very quickly. For cooking you will need 1.5 kg of fresh fillet. It is washed and the seeds are removed, if present. Place in a form greased with vegetable oil. Then add a little salt and pepper, and sprinkle with lemon juice if desired. Bake at 240 °C for 7-10 minutes. While the fillet is in the oven, prepare the sauce: grated cheese (200-300 g) is mixed with lightly beaten egg whites (3 pieces). After 7 minutes, the fish is taken out of the oven and poured evenly with the mixture, then put back in the oven for 10 minutes.
In a slow cooker. Fillet (1 kg) is cut into small pieces and placed in a mold on small pieces of butter. Sprinkle your favorite fish seasoning on top and place tomato and onion rings. When finishing cooking, grease with grated cheese and full-fat milk (cream). Cook the dish in the “Fish” mode with the valve closed for about 5-7 minutes.
In a baking sleeve. First you need to prepare a vegetable base from chopped carrots and onions; if desired, you can add potato cubes. Everything is sprinkled with spices, herbs, salt, and placed in a sleeve. Pre-cut fillets are also sent there. The ends of the sleeve are secured with a special fastener and placed in the oven for 25-30 minutes.
Grilled steak. The steak is rubbed with salt, spices and vegetable oil. Place on the grill. Cook the steak for 10-15 minutes (for pieces 3 cm thick). Add a slice of lemon and any garnish to the finished fish.

You can prepare delicious sockeye salmon in the usual way - simply fry it on both sides or stew it in sour cream. And fish broth can become the basis for a delicious and aromatic soup.

How to cook sockeye salmon dishes

A large number of dishes can be prepared from sockeye salmon, as from any commercial fish. It is fried, stewed, baked, including over coals, etc. In addition, you can salt it to preserve the beneficial substances as much as possible.

Dried salted sockeye salmon

Using this cooking method, a dish called balyk is obtained.

The cooking algorithm is as follows:

Cut off the head, fins and tail from the carcass and gut it. Then rinse the fish under running water. Next, cut the carcass in half, remove the backbone and bones.
Rub both parts of the fish with salt. The proportions are 80 g per 1 kg of carcass. Then the halves need to be connected and wrapped in a waffle towel, and tied with thread.
Place the fish in the refrigerator for 5 days. This helps dehydrate the carcass and thicken the meat.
After the specified time has passed, the fish should be removed from the refrigerator, excess salt should be removed with a wet cloth and dried with paper towels. To add spice to the fish, you can rub it with garlic.
The next stage will be drying the sockeye salmon. To do this, it should be hung and left for 4 days. To give the fish a more pleasant appearance, you can lubricate the surface of the carcass with vegetable oil.

Dried salted sockeye salmon is a delicious balyk.

The readiness of the balyk is determined by pressing on the meat. If fat oozes out of it, then the dish is ready to eat.

Sockeye salmon with cheese

This cooking method involves baking sockeye salmon in the oven. For the dish you need to take steaks or fish fillets, which are cut into equal parts.

Algorithm of actions:

Brush steaks or pieces with olive oil and sprinkle with lemon juice. Next you need to salt and pepper the fish.
Preheat the oven to +220°C. Grease the mold with vegetable oil and place the steaks in it. Place in the oven for 7-10 minutes.
Beat 3 egg whites, add 200 g of cheese.
Remove the fish from the oven and coat the pieces with the mixture.
Bake the dish for another 10 minutes.

After the time has passed, remove the pan from the oven. Before serving, the dish can be sprinkled with lemon juice again.

Sockeye salmon in the oven

You can bake the whole salmon in the oven. To do this, you will need a carcass of such a size that it fits in the mold and does not stick out. If the head or tail protrude beyond the container, they can be cut off. To make the dish tastier, you can add onions and carrots.

Sockeye salmon is baked in the oven.

Ingredients:

whole carcass weighing 1.5-2 kg;
carrots – 200 g;
lemon – 1 pc.;
onion – 200 g;
mayonnaise – 2 tbsp. l;
spices - to taste.

Algorithm:

Wash the fish, cut off the fins, gut it, and dry with a paper towel.
Rub the carcass with salt and pepper, sprinkle with lemon juice inside and out.
Grease the mold with oil and place the fish in it.
Wash the carrots, peel them and grate them coarsely.
Remove the skins from the onion and cut it into small cubes.
Fry vegetables in a pan for 5 minutes.
Grease the carcass with mayonnaise on all sides, place vegetables on top. You can add them inside as a filling.
Preheat the oven to +180°C, place the pan in there for 40-45 minutes. To avoid burning the vegetables, cover the fish with foil halfway through cooking.

Grilled fish

This cooking method allows you to preserve all the beneficial properties of sockeye salmon and at the same time leave it juicy.

The recipe looks like this:

First you need to prepare and marinate the fish. To do this, the carcass is cut into pieces 3-4 cm thick, then placed in layers in a suitable container. Place lemon, basil, garlic or other favorite herbs between the steaks. The pieces are poured with soy sauce; there is no need to add salt.
Place the fish in the refrigerator to marinate for 2 hours.
Preheat grill surface. To determine whether you can start cooking, spray the unit with water. If the drops immediately evaporate, then it’s time to put the fish out.
Place the steaks on the surface and cover with a lid.
The degree of readiness is determined visually: by the presence of dark stripes on the pieces.

Sockeye salmon fried on charcoal

Products cooked over charcoal have a distinctive aroma of smoke and fire. This makes them even tastier. Sockeye salmon is no exception. Therefore, another option for cooking this fish is over coals.

Algorithm:

Rinse the carcass, remove the entrails, rinse again with water, and dry with paper towels.
Cut into steaks 2-3 cm thick.
Place the pieces in a container, add onion, cut into rings, salt, and lemon slices.
Leave the fish to marinate for half an hour.
Prepare the coals while the carcass is in the refrigerator.
Place the steaks on the grill and grill for 7 minutes on each side.
During cooking, you can additionally sprinkle the pieces with lemon juice.

The fish is considered ready when it acquires a golden hue. Potatoes and grilled vegetables are good side dishes.

Sockeye salmon stewed in sour cream

The fish in this recipe is stewed with vegetables, which creates a variety of flavors and different shades. The dish is perfect for a festive feast.

Compound:

sockeye salmon slices;
tomato paste;
carrot;
bulb;
olive oil;
spices;
sour cream;
lavrushka

You can use seafood fillets or backbone steaks in this version. We wash the slices thoroughly, chop the onion finely and coarsely chop the carrots. Using a frying pan, fry the onion, wait until transparent, stir constantly.

Throw in the carrots and a few tablespoons of tomato paste, mix the ingredients well, and fry for a couple of minutes. Place the fish in the sauce, set the heat to high, fry for three minutes, watch the color of the seafood, it should turn pale. Pour in sour cream, sprinkle with seasonings, add bay leaf, mix thoroughly.

We wait for bubbles, reduce the heat, close the lid, and simmer for fifteen minutes. Next, turn off the dish and leave it alone for about twenty minutes. Serve beautifully decorated with bright elements: lemon, herbs.

Juicy red fish cutlets

Sockeye salmon fish cutlets turn out fluffy, juicy and tasty. Of course, you can buy ready-made minced meat in the store, but it’s much more useful to cook it yourself.

To do this, remove large fish bones and grind the fillet several times through a meat grinder.

For the cutlets we will need the following components:

sockeye salmon – 0.5 kg;
onion – 1 pc.;
chicken egg – 1 pc. (can be replaced with several quail, since they are considered a dietary product);
white bread (can be stale) – 20 g;
milk – 100 ml (if you need a more high-calorie dish, add cream);
breadcrumbs;
spices - to taste.

But the chef doesn't approve of greens in this recipe. It “interrupts” the delicate and original fish taste.

Preparation:

Cut the bread into cubes, dip in milk.
Grate the onion on a fine grater or, better yet, pass it through a meat grinder.
Add all ingredients to the minced meat except breadcrumbs. If it turns out too liquid, the cutlets will not hold their shape. To correct the situation, add a little semolina (5 - 10 g).
Form into cutlets or balls and dip each side in breadcrumbs.
Place the preparations on a hot frying pan.
You need to fry for a few minutes on each side.

Sockeye salmon is one of the elite fish varieties and its meat is highly valued by gourmets. You can prepare a lot of tasty and healthy dishes from this inhabitant of the seas. Use our recipes and appreciate the unforgettable taste of this red fish for yourself.

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