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Grilled salmon

Grilled salmon


a source of health ... omega3 .... do we fix cholesterol? I invite you to a portion of grilled salmon, nothing is healthier than a portion of MIRACLE fish !!!

  • MEDALION somon
  • polenta
  • garlic sauce
  • spices: basil, marjoram, curry, pepper
  • salt
  • dill, lemon and radish

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled salmon:

Season the salmon medallions, fry on a grill (stove or charcoal). Without oil!!!!

We can serve it with polenta and garlic sauce.


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Salmon fillets with sauce and grapes

Salmon fillets with sauce and grapes prepared with dry white wine and sour cream

Grilled salmon with pepper sauce

Grilled salmon with pepper sauce prepared with wine, bird soup and sour cream, seasoned with thyme and chilli.

Salmon with teriaki sauce (teriyaki)

Salmon with teriaki sauce prepared with soy sauce, honey, freshly grated ginger and green onions

Portuguese salted fillets

Portuguese salami fillets prepared with tomatoes, white wine, lemon juice, served with lettuce and parsley decoration


Simple recipe for grilled salmon

It's happening: you've had a crazy day and you're about to take or heat a frozen food you've discovered in the freezer. I've been there, and that's why I always keep salmon caught in the wild every time I need a quick, healthy dinner.

Salmon nutritionIt is loaded with benefits, including omega-3 fats (good kind!), has more than twice the recommended daily value of vitamin B12, and this omega-3 foods it also tastes great. But the other reason I love him? It cooks so fast - I talk for 15 minutes.

This simple grilled salmon recipe is one of my favorite ways to prepare salmon. Instead of using a sauce bought with sugar, canned, loaded by the store, we'll fight ourselves. At no time will you have a delicious grilled salmon, no matter what time of year.

We will start to heat the molasses and butter (or coconut oil) over medium - high heat and let it boil for 2 minutes. Molasses will give the grill sauce its characteristic sweetness.

Then add the fresh ginger and cook for another 2 minutes. The health benefits of ginger includes its role as a key antioxidant and anti-inflammatory agent and now it should smell great!

It's time to prepare the rest of the sauce. Add fresh lemon juice, chipotle powder and garlic powder. Don't worry: the alcohol cooks, leaving behind a super fragrant BBQ salmon sauce. Once you have added all the ingredients, reduce the heat to medium.

Let's cook the grilled salmon. Add the fillets to the pan, cover and cook for 3-5 minutes on each side, depending on how thick your fillets are. I start checking them after 3 minutes you don't want to overload the fish.

When each side is cooked and has softened all the goodness of the grilled sauce, place the fillets on a serving platter. Lick the remaining sauce in the pan over each and serve hot. Yum!

This grilled salmon dish meets in under 15 minutes, so it's perfect for those crowded nights. It is well served with friedFries or over a simple lettuce. You will have dinner on the table sooner than you can preheat the oven or order a pizza!


How to prepare grilled salmon

Grilled seafood is a delicacy appreciated by many people. Whether it's fish, octopus or salmon, seafood lovers go crazy for this way of cooking. Salmon can be prepared in a variety of ways, with many types of sauces or garnishes, so we give you a series of tips for cooking grilled salmon.
First, choose salmon carefully. It is preferable to use fresh filleted salmon. Make sure the fillets have a good texture and no cracks. If you buy packaged salmon fillets, make sure the packages are tightly closed.

Then the spices are very important. In general, it is recommended to use salt, freshly ground pepper and a little olive oil, but you can add, to taste, thyme, rosemary or dill.

Third, it is good to cook the salmon at medium temperature. The optimal time for grilling salmon is 2 minutes for each part. It is good to turn the fish when the meat has become opaque.

Here is a recipe for grilled salmon:

Preparation time:
60 min (reduced complexity)

Ingredient:
2 1/2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
4 skinless, boneless salmon fillets (about 170 g each)
large mango, cleaned and cut into pieces
of 1 cm (about 1 1/2 cups) avocado, cleaned and cut into cubes
canned chickpeas canned, drained and washed
1/3 cup chopped coriander leaves
teaspoon grated lemon peel
2 tablespoons fresh juice and lemon
2 tablespoons olive oil
6 cups Mesclun lettuce or created, broken into pieces in one gulp

Method of preparation:

1. In a large bowl, mix the paprika, coriander and salt. Measure 2 teaspoons of the mixture and sprinkle over the salmon, rubbing it. Put the salmon skin down on the grill.
2. To the mixture of spices left in the bowl add mango, avocado, chickpeas, coriander leaves, lemon peel, lemon juice and oil mix well.
3 Roast the salmon 15 cm from the flame, 5 minutes to bring out the medium roast. Salmon and sauce are served on a layer of lettuce creattl.


Grilled sleep, with the aroma of smoke

I think I told you on other occasions how much I like fish, but from everything that swims in the planetary ocean, it seems that our freshwater fish are the most to my taste. I will not try to dispute the quality of some more fish with & # 8222staif & # 8221, but I grew up with carp, salmon, perch, catfish and sometimes a trout, probably because of this the taste of these fish seems much more pleasant. Today I will show you that the Danube catfish can be prepared in a way that makes it worthy of being placed on the plates of any pretentious person. The sleep washes were pleasantly seasoned, grilled and smoked subtly, so that some really delicious dishes resulted. But it's better to get to work, there's no point in praising the dish, reading the recipe you can decide for yourself if it's worth trying :).

Preparation time: 01:10 hours
Cooking time: 00:15 hours
Total Time: 01:25 hours
Number of servings: 4
Degree of difficulty: environment

  • 4 healthy sleep rings, about 2 fingers thick
  • 2 teaspoons sweet paprika
  • 2 teaspoons brown sugar
  • 2 teaspoons coarse salt
  • 1 teaspoon grated garlic
  • 1 teaspoon grated pepper
  • 1 teaspoon grated cumin seeds (carum carvi)
  • 1 teaspoon dried thyme
  • of 1 finger good oil in a saucer
  • 1 pack of moistened apple or cherry wood chips for smoking

Preparation Smoky Grilled Sleep:

If you are thinking of applying this recipe to something other than fish, I am not saying that it will not work, but sleep in particular, with the natural fat it has, will behave perfectly on the grill, during cooking all the fat will melt. and will give the fish a special tenderness. Of course, if you think you can give up the smoke aroma, obviously you won't need wood chips for smoking either. I want to emphasize, however, that the smoke aroma is an important part of the taste of this dish.

1. The sleeping rings, cut perpendicularly on the fish's trunk, are washed with cold water and wiped with kitchen towels until they wither.

2. Mix all spices (salt, pepper, paprika, cumin seeds, brown sugar, thyme and granulated garlic).

3. Rub the sleeping rings on all sides with the spice mixture and let it rest for 1 hour.

4. Meanwhile, prepare a package with the wood for smoking: the wood chips of cherry, apple, or other aromatic hardwood, moisten with a little water and wrap well in aluminum foil. The packaging is drilled in several places with a knife to allow the smoke to escape.

5. After 1 hour, prepare a saucer in which you pour about 1 finger of oil. Turn on the grill and heat well. Before placing the fish on the grill, pull the whole embers to one side and place the wooden package for smoking on top of it (or use a side burner). The slices of catfish are quickly dipped in oil on both sides, drained a little and placed on the hot grill.

6. Slices are quickly cooled on both sides, just enough to get the burn marks characteristic of the grill, then removed, placed on a board soaked in water (a wooden bottom) and placed back on the grill on the side which is not directly exposed to heat. Meanwhile, the wood begins to smoke, if they tend to ignite, sprinkle with water, even repeatedly (do not allow them to burn with flame). Keep the slices in the smoke for about 5-10 minutes (depending on how big they are), with the grill covered. As a clue, when the meat starts to come off easily (a crack like a match) from the big bone in the middle, it is a sign that it is ready. Do not keep excessive sleep for a long time on the grill, it will dry out and you will not be able to benefit from slippery, white and juicy flakes, in which the meat will unfold if it is prepared correctly.

The fish is served hot, with a sauce or a garnish of your choice. For my taste, it went perfectly with rooted vegetables in the oven and a few drops of lemon.


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(5 points / total votes: 59)

Olga 6 years ago - November 29, 2011 13:30

Re: Salmon in the pan

What an appetizing color that fish has, Ioana! And what that uncle does in the video in the link is absolutely wonderful! Do you have any idea where we find crab meat in our country? I've never seen it, but it's true that I haven't searched very hard.

Ioana 6 years ago - November 29, 2011 13:39

Re: Salmon in the pan

you can find either frozen pre-cooked, or you are looking for crab meat surimi (those frozen pink sticks).

Diana 6 years ago - 29 November 2011 18:40

Re: Salmon in the pan

Aaa, you anointed my heart with this salmon. In my opinion, few things are more wonderful than a grilled salmon.

I make it a little different - I use "horseshoe" pieces and not fillets - it seems to me that they have a larger grilled surface and I like the crust they make. Plus there are many more fat fibers exposed to the melting pans.

I put high salt on it, heat the pan (grill) very very well and that's it. Leave a lot of fat, I do not feel the need for any extra oil. It makes a wonderful crust on the outside and inside it remains juicy. Serve hot with lots of lemon and steamed vegetables. It's my favorite food.

Olga 6 years ago - November 29, 2011 9:45 p.m.

Re: Salmon in the pan

Thanks Ioana. Hmmm, I think surimi is that "imitation crab" that he says in the movie not to use (a text appears on the image at some point). I'll look for the frozen crab.
Thank you very much, once again!

Ioana 6 years ago - November 30, 2011 10:36

Re: Salmon in the pan

Diana, I had given up making fish fillets on the grill pan because it comes out good but unsightly, it breaks. but now I'm going to give it another chance, I'm going to try the sliced ​​salmon you said to see how it behaves.

Ioana 6 years ago - November 30, 2011 10:42

Re: Salmon in the pan

olga, yes, you don't really know what those sticks contain besides fish, but they are ok to taste. you realize that Gordon never touches anything like that, he cooks with the highest quality ingredients, I tried the whole pre-frozen one and it was good, sweet.

Diana 6 years ago - 30 November 2011 15:26

Re: Salmon in the pan

Ioana, you're right, it's more delicate to handle. Only with salmon do I have courage because it is a very fatty fish evenly.

But if the pan is hot enough and you turn it in time (not too early, the same principle as with the little ones, you turn it when it is not glued at all) and help with a wooden spatula, it's ok. Eventually cut the horseshoes in half, to make it easier to turn. I always do very well that way. And that crust. do all the "risk"

Laura_G 6 years ago - 13 December 2011 10:05

Re: Salmon in the pan

I love salmon! I also don't put oil when I prepare it and I don't do it at all, I leave it a little 'in the blood'. I put a sprig of rosemary and on top of the salmon fillet in the pan / hob. Very tasty! Hmm, I might as well tonight

senzed 5 years ago - 27 February 2012 17:04

Re: Salmon in the pan

Congratulations on the recipe. It's special!
I used as a garnish natural potatoes and gorgonzola sauce (so much so that I removed the garlic and added a few capers).
I found the combination very successful.
As a dish, I think it's something quite sophisticated and also easy to cook, and it goes great with a good wine.
Thank you

Ioana 5 years ago - 28 February 2012 10:32

Re: Salmon in the pan

Laurentiu Aurel Mirica 5 years ago - 29 March 2012 13:08

Re: Salmon in the pan

ioana, when do you delight us with your presence in the videos? as for salmon.

Laurentiu Aurel Mirica 5 years ago - 30 March 2012 18:56

Re: Salmon in the pan

HEY, I'm waiting for an answer. Can't anyone hear me?

Ioana 5 years ago - 1 April 2012 14:44

Re: Salmon in the pan

I heard, but I have no answer now.

iuliana 4 years ago - 3 February 2013 11:55

Re: Salmon in the pan

excellent and tender but I recommend without much lemon to those customac ssibil

Praslea cel Voinic 4 years ago - 23 March 2013 10:08

Re: Salmon in the pan

We drank the horseshoe type. how long do I fry?

Ioana 4 years ago - March 23, 2013 10:12

Re: Salmon in the pan

about 2 minutes / part. if it seems thicker, you can leave it on the first part for 3 minutes.

Daniela 3 years ago - 6 December 2014 17:40

Re: Salmon in the pan

My husband accidentally bought smoked salmon. I don't like it. Can I fry it? will it be good or do I ruin it? thank you

Ioana 3 years ago - December 8, 2014 07:50

Re: Salmon in the pan

Daniela, you can use it in food. Here are the first 4 recipes with smoked salmon: [link]

Corydon 3 years ago - 16 December 2014 15:55

Re: Salmon in the pan

It's done! Now I devour it, on the computer..I'm almost done with it and I want to mention that the last 5 minutes I had a continuous orgasm: X: X: X..It's simple to do but awesome.

ioana manzat 3 years ago - 31 December 2014 13:22

Re: Salmon in the pan

salmon looks deadly. I also want to make sure that I bought a horseshoe type and I don't have sea salt, can I season it with fine normal salt? wait for response

Ioana 3 years ago - 31 December 2014 13:41

Re: Salmon in the pan

yes, put normal salt. frying time will be shorter because the slices are thinner than the fillets.

Nicoleta a year ago - 10 February 2016 17:42

Re: Salmon in the pan

Hello! I have two salmon fillets about 300 g each. About how long to fry them?

Ioana a year ago - 10 February 2016 17:50

Re: Salmon in the pan

on the first part (with the skin down) until you see on the edge that 2/3 of the thickness has turned white. then turn and fry for a few more minutes. sting with a knife in the thickest part if you don't see any pink in the center it's ready.
In general, you can follow the times given in this recipe, but the visual clues I told you about are the safest.


Similar recipes:

Salmon fillets with sauce and grapes

Salmon fillets with sauce and grapes prepared with dry white wine and sour cream

Grilled salmon with pepper sauce

Grilled salmon with pepper sauce prepared with wine, bird soup and sour cream, seasoned with thyme and chilli.

Salmon with teriaki sauce (teriyaki)

Salmon with teriaki sauce prepared with soy sauce, honey, freshly grated ginger and green onions

Portuguese salted fillets

Portuguese salami fillets prepared with tomatoes, white wine, lemon juice, served with lettuce and parsley decoration


Ingredients for the grilled salmon recipe with Thai flavors

  • For salmon:
  • 2 slices of salmon (about 120 g each)
  • 1 teaspoon ginger paste
  • 2 teaspoons lemongrass paste
  • 1 tablespoon Thai fish sauce
  • 1 lemon preserved in brine
  • 1 teaspoon spice mix 7 Thai spices
  • For the gasket:
  • 2 sweet potatoes
  • 2 parsnips
  • 3 teaspoons butter
  • 3 tablespoons milk
  • Rosemary and salt to taste

Before we begin, a little explanatory note about the ingredients:

Lemongrass (also known as Malabar herb) is an aromatic plant, with slightly sticky stems, with a citrus-like scent.

Thai fish sauce, in Thai & lsquonam pla & rsquo is prepared from anchovies fermented in salt. Thais have a habit of adding it to almost all dishes, as we add salt and pepper. (Be careful & ndash do not add salt to dishes in which you put fish sauce & ndash it is salty of its kind).

The seven spices in the Thai mix are usually: lemon peel, pepper, cumin, cloves, mustard seeds and chilli, to which you can add onions and garlic, ground and dehydrated.

Canned lemons are a Moroccan specialty, they can be found in Mediterranean and Arab shops. Can be used with the whole shell.

How to prepare grilled salmon recipe with Thai flavors

I crushed a whole canned lemon, and mixed it with ginger paste, lemongrass paste, fish sauce and spice mix.

With this mixture I greased the salmon slices well, and put them on the hot grill.

Meanwhile, I boiled, separately, the sweet potato and the parsnip, cut into cubes, then I made them on each puree using the hand blender.

For parsnips I used a tablespoon of milk and a teaspoon of butter, for sweet potatoes two at a time.

I served them with a little fresh rosemary.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win


Asian style grilled salmon

Cut the salmon fillet into four equal portions. Mix the mustard with the soy sauce, olive oil and garlic in a bowl. Grease the fish with half of this composition and let it sit for about 10 minutes in this sauce (keep the other half to serve).

Place the salmon on the hot grill with the skin down on the grill and pour the sauce over it. After 4-5 minutes (depending on the thickness of the fish), turn the salmon pieces on the grill and leave them for another 4-5 minutes on the other side.

When the salmon is ready, take it out on a plate, place it with the skin down and pour the rest of the sauce on it. Let the fish "sit" for a few minutes before eating it.

You can serve it with a simple salad of cherry tomatoes, valerian leaves and pine buds.


How to prepare grilled salmon

Grilled seafood is a delicacy appreciated by many people. Whether it's fish, octopus or salmon, seafood lovers go crazy for this way of cooking. Salmon can be prepared in a variety of ways, with many types of sauces or garnishes, so we give you a series of tips for cooking grilled salmon.
First, choose salmon carefully. It is preferable to use fresh filleted salmon. Make sure the fillets have a good texture and no cracks. If you buy packaged salmon fillets, make sure the packages are tightly closed.

Then the spices are very important. In general, it is recommended to use salt, freshly ground pepper and a little olive oil, but you can add, to taste, thyme, rosemary or dill.

Third, it is good to prepare salmon at medium temperature. The optimal time for grilling salmon is 2 minutes for each part. It is good to turn the fish when the meat has become opaque.

Here is a recipe for grilled salmon:

Preparation time:
60 min (reduced complexity)

Ingredient:
2 1/2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
4 skinless, boneless salmon fillets (about 170 g each)
large mango, cleaned and cut into pieces
of 1 cm (about 1 1/2 cups) avocado, cleaned and cut into cubes
canned chickpeas canned, drained and washed
1/3 cup chopped coriander leaves
teaspoon grated lemon peel
2 tablespoons fresh juice and lemon
2 tablespoons olive oil
6 cups Mesclun lettuce or created, broken into pieces in one gulp

Method of preparation:

1. In a large bowl, mix the paprika, coriander and salt. Measure 2 teaspoons of the mixture and sprinkle over the salmon, rubbing it. Put the salmon skin down on the grill.
2. To the mixture of spices left in the bowl add mango, avocado, chickpeas, coriander leaves, lemon peel, lemon juice and oil mix well.
3 Roast the salmon 15 cm from the flame, 5 minutes to bring out the medium roast. Salmon and sauce are served on a layer of lettuce creattl.


Grilled salmon in citrus juice

Wash the salmon medallions and dry them. Make a marinade of lemon juice, orange juice, olive oil, salt and pepper to taste. Let the salmon marinate for 20 minutes, cold.

Brown it on the hot grill, 4-5 minutes on each side.

Cut the cherry tomatoes in half and grill for 1 minute.

Serve the salmon with tomatoes, lettuce, parsley and lemon slices.

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