Sockeye salmon stew recipe. Sockeye salmon baked in the oven

They call it red fish, but sockeye salmon can rightfully be called that: when this fish goes to spawn, it becomes bright red on the outside, and its head becomes green, although the rest of the time it has the usual silvery color for salmon.

Sockeye salmon: composition, calorie content

The meat of sockeye salmon is also bright, rich red: it feeds on special, small, but rather fatty crustaceans from the subclass of copepods - calanids. These crustaceans are also bright red, and their pigments color the tissues of sockeye salmon - this makes it noticeably different from other salmon, whose flesh is usually pink.

Thanks to such gourmet nutrition, sockeye salmon has a different taste, more intense and rich, which seems not quite familiar to some people, so not only delicacies are prepared from its meat, but also all kinds of exotic dishes.

Sockeye salmon is found in the Pacific Ocean, so they catch it in the eastern seas of Russia - for example, in the Okhotsk Sea, although the Americans are luckier: off their shores, sockeye salmon swim in abundance. Unlike chum salmon and chinook salmon - champions in size among salmon, sockeye salmon is a medium-sized fish: about 80 cm long, and weighs from 1.5 to 7.7 kg at most.

Sockeye salmon is very rich in protein and healthy fats, which contain a lot of fatty acids, as well as vitamins, , , , , group B; minerals are potassium and phosphorus in large quantities, sulfur, chlorine, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, selenium, fluorine, molybdenum, nickel. Despite the high protein and fat content, Sockeye salmon is not rich in calories - only 157 kcal per 100 g, therefore, like other salmon, it can be used in diets for weight loss.

Benefits of sockeye salmon

If you eat sockeye salmon regularly in combination with other healthy products, you can normalize metabolic processes - in particular, blood sugar levels; restore cholesterol balance and provide your body with many vital substances. You just need to add it to your diet to chemical reactions in cells and tissues were optimized, and muscles and bones became stronger - this is ensured by the high content of phosphorus and fluorine in sockeye salmon. Therefore, sockeye salmon dishes are very useful for teenagers, children, pregnant women and the elderly.

Fresh, high-quality sockeye salmon has antioxidant properties, and helps the body maintain the normal condition of hair, nails, skin and mucous membranes, improve digestion and the functioning of the nervous system. Sockeye salmon caviar is sold very rarely, but this fish differs from other salmon in this respect: the most valuable thing in it is not the caviar - like, for example, chum salmon - but the bright red flesh. It must be said that this saved sockeye salmon from extermination only for the sake of caviar, although its reserves in nature were still significantly reduced.

How to deliciously cook sockeye salmon

There are not many recipes with sockeye salmon, but it can be prepared in the same way as other salmon. However, there are dishes in which this particular fish “features”: connoisseurs and simply those who have tried sockeye salmon at least once assure that they are delicious, and their taste is never forgotten - they say that chum salmon meat in this sense is much inferior to sockeye salmon meat.

Sockeye salmon being prepared different ways– when smoked, it is especially tasty, and balyks from it turn out great. Sockeye salmon should be salted moderately: its tender meat, saturated with healthy fats, becomes a delicacy that makes any dish festive. Salted sockeye salmon is added to salads and cold appetizers, but it is good fresh, hot – baked or steamed.

Sockeye salmon cooks very quickly in the oven. You need to take 1.5 kg of fillet, fresh or frozen - in the latter case You need to defrost slowly. The washed fillet is cut into medium pieces, the bones are removed, salted evenly, sprinkled with pepper, poured with lemon juice and placed in a mold greased with oil - preferably olive oil. Bake for 7 minutes in the oven at 220°C, and during this time beat 3 egg whites and mix them with grated cheese (200 g). Take out the mold with the fish, spread the resulting mixture on it in an even layer, and bake again for 10 minutes. Serve sprinkled with lemon juice.

The fastest way to prepare a sockeye salmon dish is in a slow cooker., if such a device is in the kitchen. A kilogram of fillet is cut into small pieces, placed in a mold greased with butter, sprinkled with your favorite seasonings - “Herbes de Provence” is good, laid on top with thin rings of onions and tomatoes and greased with a mixture of cream and grated cheese (50 g each). Cook with the valve closed in the “Fish” mode for 5 minutes.

If you don’t have a slow cooker or a double boiler, you can bake sockeye salmon in a sleeve - the taste will be similar. You need to prepare a vegetable mixture: cut the carrots into slices, onion into half rings; You can add potatoes - cut them into cubes. Sprinkle everything with salt, herbs, spices, mix, put in a sleeve along with washed and chopped fish fillets, close the ends of the sleeve tightly and bake in the oven for 30 minutes.

Where to catch sockeye salmon. Sockeye salmon on coals

Prices for sockeye salmon are approximately 1.5 times higher than for chum salmon, and much less is caught. In Russia, approximately 20% of the total world catch of this fish is caught annually - from 15 to 30 thousand tons, but this is not much, so it is more difficult to buy good sockeye salmon than other salmon.

Abroad, for example, in the USA and Japan, sockeye salmon is grown specifically for amateur athletes. In our country, sport fishing is also allowed in some regions. Thus, tourists from the central regions of the country and even from Europe go to Kamchatka every year. To do this, you can buy a special fishing tour and catch sockeye salmon legally; True, fish raised for sport fishing are not very large: they usually weigh less than a kilogram, but this in no way diminishes the pleasure of the fishing process and the catch. Salmon, as a rule, spawn in rivers, but sockeye salmon is different here too: most often it spawns in clean lakes where there is natural spring water.

Therefore, if you yourself are lucky enough to catch a sockeye salmon weighing about 0.6-0.7 kg, you can bake it right away, right in nature, on coals - it will be tastier than any exotic dish from a fish restaurant. All you need is a lemon onion and spices - fresh sockeye salmon will be good even without salt. Gut the fish, rinse, cut into steaks about 1.5 cm thick and marinate: place in a prepared container, mix with onion, chopped lemon (1/3) and spices, and leave for 20 minutes. The onion, cut into rings, needs to be mashed a little in advance so that it releases the juice. The coals must be prepared correctly so that the heat from them is uniform; then place the steaks on the grill and fry for 80-10 minutes on each side, pouring lemon juice over them. The fish will be ready when it turns golden: you shouldn’t leave it, otherwise it can quickly turn into charcoal. Sockeye salmon baked on coals looks very beautiful on fresh green salad leaves.

Sockeye salmon is surprisingly tasty and healthy, but you should not consume it during an exacerbation of gastritis, as well as with peptic ulcers of the stomach and duodenum.

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One of the most expensive breeds of red fish is sockeye salmon. How to prepare it without spoiling the precious product? This question worries those housewives who do not often feast on such delicacies. We immediately hasten to reassure them: sockeye salmon is not a “capricious” fish. And you can cook it in any way that mankind has invented for fish. And you shouldn’t worry about how to cook sockeye salmon deliciously either: any culinary decision will definitely be successful. This fish is never tasteless.

Fish under lemon

Most recipes tell you how to cook sockeye salmon in the oven. This is not surprising: baking is one of the most successful ways to process fish. And lemon is a completely traditional ingredient in fish dishes. As for sockeye salmon, the recipe will look like this. The carcass is cut into fillets or steaks. The oven sheet is lightly greased and pieces of sockeye salmon are laid out on it. In a cup, mix a melted piece of butter with lemon juice. This mixture is poured over the fish, sprinkled with salt, pepper and dill (fresh in the summer, dry in the winter). If you don't mind garlic, you can add it too (preferably dried). Thin lemon slices are laid out on top of the carcass, and the baking sheet is put into the oven for 25 minutes.

Tomato sauce for baking

The most interesting thing about this recipe is the method of preparing the gravy in which the sockeye salmon will be stewed. How to prepare such a sauce? To do this, two large red onions and a couple of cloves of garlic are chopped, placed in a container, sprinkled with olive oil and placed in a heated oven for ten minutes. During this time you will need to stir a couple of times. At the same time, the tomatoes (0.5 kg) are peeled, chopped and poured into a mold along with their juice, a teaspoon of fresh lemon zest and half a spoon of fennel. The resulting sauce is enough for a kilogram of fish. It is cut, rubbed with pepper and salt and dipped in the gravy. After 10 minutes, if the carcass was not too plump, you can take the fish to the table.

Bake with cheese

Another recipe that produces tender and juicy sockeye salmon. How to cook meat with cheese crust? After washing, the carcass is dried, traditionally rubbed with pepper and salt and laid out in a mold. It is baked for about 20 minutes straight in this form until slightly browned, and then covered with cheese shavings and returned to the oven for another 10 minutes. The method is simple, almost primitive, and the result is impressive.

Sockeye salmon in foil

Foil is a unique invention of mankind. Thanks to her, cooking has been enriched with a lot of absolutely wonderful recipes. Among them there is also a way to cook sockeye salmon in foil. A not too large carcass, cleaned, gutted and washed, is cut into two halves along the ridge, salted, seasoned with at least pepper, but other spices can be added, and sprinkled with lemon. Each part is placed on different pieces of foil and coated with light mayonnaise. You can stop there, but it will be tastier if you put onion rings on the half carcasses. The foil is rolled up tightly, and the sockeye salmon goes into the oven for half an hour. Delicate and fragrant results are guaranteed!

Spicy sockeye salmon in a sleeve with vegetables

A culinary sleeve is no less useful in baking. Sockeye salmon will also be good in it. How to cook it using a sleeve? There are many recipes. One of the most successful is the one in which it is prepared together with a side dish, that is, baked with vegetables. The dressed carcass is cut into portions and salted. Potatoes are cut into large cubes, carrots into circles, onions into half rings. The ratio of vegetables is according to your taste and according to the size of the fish. All cuts are sprinkled with herbs. Provencal ones are quite suitable, but you can make your own mixture. Mixed vegetables and fish are placed in the sleeve, it is tied, pierced to allow steam to escape and put into a hot oven for half an hour.

Salted sockeye salmon

Don’t forget how delicious salted red fish is, including sockeye salmon. How to cook it yourself? It's easy and pretty fast. First, decide whether you will salt it whole or in steaks. The second option is much faster. A brine is made from 350 g of salt (per 1 liter of water) and two full tablespoons of sugar. It would be nice to add a bay leaf to it and different types pepper In order for the aroma to transfer into the water, the brine is boiled. But you need to pour it into the fish when it cools down. The sockeye salmon is placed in a container, covered with brine, pressed down with a weight and put away in the cold. The time it spends there depends on how salty your fish is. For lightly salted, a day is enough, for strong salting - two.

The best side dish for fried sockeye salmon

Let's first look at how sockeye salmon is fried. We’ll describe how to prepare the side dish a little later. There are no special subtleties here. You can simply fry the steaks in vegetable oil, after salting and peppering them. You can make a batter. In this case, only the whites are beaten with flour - it turns out tastier. In principle, sockeye salmon is fried in the same way as other fish. And the side dish will add an additional note to this dish. For it, take ordinary white cabbage, finely chop it and scald it with boiling water. Two small pickled cucumbers are cut into slices, and a small onion into rings. The kernels of six walnuts are chopped and fried a little in a dry frying pan. All components are combined, supplemented with a jar of canned corn, seasoned with salt and pepper, and seasoned with low-fat mayonnaise. I can't think of a better side dish for fried sockeye salmon!

One of the most expensive breeds of red fish is sockeye salmon. How to prepare it without spoiling the precious product? This question worries those housewives who do not often feast on such delicacies. We immediately hasten to reassure them: sockeye salmon is not a “capricious” fish. And you can cook it in any way that mankind has invented for fish. And you shouldn’t worry about how to cook sockeye salmon deliciously either: any culinary decision will definitely be successful. This fish is never tasteless.

Fish under lemon

Most recipes tell you how to cook sockeye salmon in the oven. This is not surprising: baking is one of the most successful ways to process fish. And lemon is a completely traditional ingredient in fish dishes. As for sockeye salmon, the recipe will look like this. The carcass is cut into fillets or steaks. The oven sheet is lightly greased and pieces of sockeye salmon are laid out on it. In a cup, mix a melted piece of butter with lemon juice. This mixture is poured over the fish, sprinkled with salt, pepper and dill (fresh in the summer, dry in the winter). If you don't mind garlic, you can add it too (preferably dried). Thin lemon slices are laid out on top of the carcass, and the baking sheet is put into the oven for 25 minutes.

Tomato sauce for baking

The most interesting thing about this recipe is the method of preparing the gravy in which the sockeye salmon will be stewed. How to prepare such a sauce? To do this, two large red onions and a couple of cloves of garlic are chopped, placed in a container, sprinkled with olive oil and placed in a heated oven for ten minutes. During this time you will need to stir a couple of times. At the same time, the tomatoes (0.5 kg) are peeled, chopped and poured into a mold along with their juice, a teaspoon of fresh lemon zest and half a spoon of fennel. The resulting sauce is enough for a kilogram of fish. It is cut, rubbed with pepper and salt and dipped in the gravy. After 10 minutes, if the carcass was not too plump, you can take the fish to the table.

Bake with cheese

Another recipe that produces tender and juicy sockeye salmon. How to cook meat with cheese crust? After washing, the carcass is dried, traditionally rubbed with pepper and salt and laid out in a mold. It is baked for about 20 minutes straight in this form until slightly browned, and then covered with cheese shavings and returned to the oven for another 10 minutes. The method is simple, almost primitive, and the result is impressive.

Sockeye salmon in foil

Foil is a unique invention of mankind. Thanks to her, cooking has been enriched with a lot of absolutely wonderful recipes. Among them there is also a way to cook sockeye salmon in foil. A not too large carcass, cleaned, gutted and washed, is cut into two halves along the ridge, salted, seasoned with at least pepper, but other spices can be added, and sprinkled with lemon. Each part is placed on different pieces of foil and coated with light mayonnaise. You can stop there, but it will be tastier if you put onion rings on the half carcasses. The foil is rolled up tightly, and the sockeye salmon goes into the oven for half an hour. Delicate and fragrant results are guaranteed!

Spicy sockeye salmon in a sleeve with vegetables

A culinary sleeve is no less useful in baking. Sockeye salmon will also be good in it. How to cook it using a sleeve? There are many recipes. One of the most successful is the one in which it is prepared together with a side dish, that is, baked with vegetables. The dressed carcass is cut into portions and salted. Potatoes are cut into large cubes, carrots into circles, onions into half rings. The ratio of vegetables is according to your taste and according to the size of the fish. All cuts are sprinkled with herbs. Provencal ones are quite suitable, but you can make your own mixture. Mixed vegetables and fish are placed in the sleeve, it is tied, pierced to allow steam to escape and put into a hot oven for half an hour.

Salted sockeye salmon

Don’t forget how delicious salted red fish is, including sockeye salmon. How to cook it yourself? It's easy and pretty fast. First, decide whether you will salt it whole or in steaks. The second option is much faster. A brine is made from 350 g of salt (per 1 liter of water) and two full tablespoons of sugar. It would be nice to add bay leaves and different types of pepper to it. In order for the aroma to transfer into the water, the brine is boiled. But you need to pour it into the fish when it cools down. The sockeye salmon is placed in a container, covered with brine, pressed down with a weight and put away in the cold. The time it spends there depends on how salty your fish is. For lightly salted, a day is enough, for strong salting - two.

The best side dish for fried sockeye salmon

Let's first look at how sockeye salmon is fried. We’ll describe how to prepare the side dish a little later. There are no special subtleties here. You can simply fry the steaks in vegetable oil, after salting and peppering them. You can make a batter. In this case, only the whites are beaten with flour - it turns out tastier. In principle, sockeye salmon is fried in the same way as other fish. And the side dish will add an additional note to this dish. For it, take ordinary white cabbage, finely chop it and scald it with boiling water. Two small pickled cucumbers are cut into slices, and a small onion into rings. The kernels of six walnuts are chopped and fried a little in a dry frying pan. All components are combined, supplemented with a jar of canned corn, seasoned with salt and pepper, and seasoned with low-fat mayonnaise. I can't think of a better side dish for fried sockeye salmon!

Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with chum salmon due to its similar shape and size. But sockeye salmon meat is much tastier, has a bright red color and low calorie content if cooked correctly.

Fish is a delicious dietary product. Pediatricians recommend including sockeye salmon cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in the nutritional value - with relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.

The nutritional value baked sockeye salmon per 100 grams

• calorie content 153 kcal;
• proteins 19 g;
• fats 8 g;
• carbohydrates 0.2 g.

When cooking, fish is not capricious, and there are a great variety of cooking methods: sockeye salmon makes delicious balyk, wonderful fish soup, it is salted, smoked, fried, made into cutlets, baked.

Whole sockeye salmon in the oven with herbs and fennel

More often, sockeye salmon is prepared in portioned pieces, in the form of steaks or fillets, but there are tasty and quick recipes For a festive dish, sockeye salmon can be baked whole in the oven. The recipe is designed for gutted fish weighing about 2.5 kg. The head and tail are allowed to extend beyond the baking sheet.

Ingredients:

• Sockeye salmon – 2.5 kg;
• Potatoes – 1.5 kg;
• Fennel – 6 roots;
• Salt and pepper - to taste;
• Dill, parsley, tarragon;
• Lemon – 2 pcs.;
• Olive oil – 3 tbsp. spoons.

Preparation:

1. First, prepare the pillow - cut the unpeeled potatoes into slices, add salt and place on a baking sheet. Place fennel roots on top. Cut the fennel into 2-4 parts. Water everything vegetable oil. The pillow is ready, you can start fishing.
2. Clean the sockeye salmon, wash and dry. Make 6 vertical cuts 1-2 cm deep on both sides. Rub well with salt and pepper.
3. Finely chop the dill, parsley and tarragon, mix the herbs well with lemon juice.
4. Rub the sockeye salmon thoroughly with this mixture, paying attention to the cuts. Coat with olive oil. Carefully place the fish on a bed of potatoes and fennel.
5. The filling for the belly is lemon, cut into slices, and a mixture of finely chopped herbs (dill, parsley and tarragon).
6. Place the pan in the oven, preheated to maximum and cook for 15 minutes. Then reduce the temperature to 180 degrees and bake for another half hour.
7. Sprinkle the finished dish with lemon and olive oil.

Dietary baked sockeye salmon

The recipe is suitable for children and people watching their weight.

Ingredients:

• Sockeye salmon – 1 piece;
• Salt and pepper - to taste;
• Lemon – 1 pc.

How to cook:

1. Clean and rinse the carcass well, cut into fillets or steaks.
2. Dry with a paper towel, add salt and pepper if desired and sprinkle with freshly squeezed lemon juice.
3. Carefully wrap in foil so that there are no gaps or tears, and place in a preheated oven at 180 degrees.
4. Bake sockeye salmon at 180 degrees for about half an hour.

This is a basic recipe for baking sockeye salmon; the meat turns out very tender and juicy. Based on this method, baked fish is prepared with vegetables, lemon slices, and various sauces.

Baked stuffed sockeye salmon

Gorgeous, very unusual recipe. This fish can surprise even the most demanding gourmet.

Ingredients:

• Sockeye salmon – 1 piece;
• Shrimp – 1 kg;
• Forest mushrooms – 1 kg;
• Juniper berries – 50 g;
• Garlic, salt, pepper - to taste.

Preparation:

1. Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside for now.
2. Peel a kilogram of large shrimp. Wash and chop wild mushrooms. Mix shrimp with mushrooms and lightly fry over high heat.
3. Add juniper berries, chopped garlic, salt and pepper to the chopped fish fillet. Mix everything thoroughly and pour this mixture into the fish.
4. Place the fried mixture of mushrooms and shrimp on top. Carefully place the preparation into a culinary envelope.
5. Bake for half an hour at 220 degrees.

Video recipe

How to salt sockeye salmon at home

Sockeye salmon have good feature– it will not take more salt than required due to its fat content. It is impossible to over-salt it.

Dry salt

Ingredients:

• Sockeye salmon fillet – 1 kg;
• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Favorite spices – 2 tsp.

Preparation:

1. Mix thoroughly and pour part of the mixture into the bottom of the salt container.
2. Place a layer of fillet and cover with the mixture, place the second fillet on top and sprinkle with the remaining pickling mixture.
3. Place in the refrigerator for 2 days.

Salting in brine

Ingredients:

• Sockeye salmon – 1 piece;
• 1 liter of water;
• 3 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. vinegar.

Preparation:

1. To get a spicy fish, you can add spices to taste. Pour all ingredients into boiling water, boil for 1 minute and cool.
2. Cut the carcass into steaks, place in a salting bowl and pour over the cooled brine.
3. Keep refrigerated.
4. The salted fish will be ready in 2 days.

Video cooking

How to salt sockeye salmon caviar

Most often, red fish is sold already gutted, but if the purchased sockeye salmon contains red caviar, you can salt it yourself at home.

Ingredients:

• Sockeye salmon caviar;
• 1 glass of water;
• 2 tbsp. l. salt;
• 2 tsp. Sahara.

Preparation:

1. Carefully remove the caviar from the films and rinse.
2. Place it in a convenient container and pour cold brine for 1 hour.
3. After an hour, drain the caviar in a colander and rinse thoroughly.
4. Home-salted caviar can be stored for a maximum of 2 days.

Sockeye salmon - what kind of fish, where it lives, how it is useful

Sockeye salmon is an inhabitant of the Pacific Ocean, found off the coast of Kamchatka, Alaska, the Sea of ​​Okhotsk and Sakhalin. It stands out among other fish of the salmon family due to its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and rich taste thanks to the Kalyanids - red crustaceans, which are the main source of its nutrition.

Red fish meat is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance of nutrients, that has low calorie content. Its meat contains many fatty acids and antioxidants, which have a restorative and rejuvenating effect on the human body as a whole. Fluorine and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.

Vitamin composition of sockeye salmon

• Vitamins – A, E, C, D, K, all B vitamins;
• Minerals – phosphorus, potassium, fluorine, sulfur, sodium, magnesium, iron, selenium.

Regular consumption of sockeye salmon helps lower blood sugar, prevents the accumulation of cholesterol and provides the body with a lot of useful substances.

Sockeye salmon is the most expensive red fish. Its amazing and delicate taste simply cannot be spoiled. That is why many cooks and housewives subject it to in various ways processing. In our article we will look at several recipes for preparing sockeye salmon.

Sockeye salmon under a fur coat

Many recipes tell how this fish is cooked in the oven. In this case, sockeye salmon turns out tender, aromatic and tasty. What products do we need for this recipe? This:

• sockeye salmon - 2 pcs.;
• hard cheese - 300 g;
• large eggs (whites) - 4 pcs.;
• spices and herbs for fish;
• greenery;
• oil (preferably olive);
• juice of half a lemon;
• salt.

Wash the sockeye salmon thoroughly (if the fish is frozen, then defrost it naturally) and separate the fillet. It is better to remove the bones using tongs or regular tweezers. Remove the tail and cut the sockeye salmon into portions. Add salt, herbs and spices, squeeze the juice of half a lemon. Grease the mold with oil, place our fish on it and put it in the oven, preheated to 210-220 degrees. Cooking time - 7 minutes.

While sockeye salmon, the recipes for which do not require much time to prepare, is baked, you can proceed to other ingredients. Beat the egg whites, grate the cheese, mix everything. Remove the fish from the oven, pour over the protein-cheese mixture and place in the oven to bake for another 10 minutes. Meanwhile, finely chop the greens. After the specified time, sprinkle the finished dish with herbs. That's all, our sockeye salmon is ready! The fish will turn out simply unforgettable.

Sockeye Salmon and Potato Soufflé

As you know, you can experiment with this wonderful fish. In addition to baking, you can prepare the most delicate soufflé from it, which will pleasantly surprise all household members and guests. After all, it not only tastes amazing, but is also quite pleasant to taste. appearance.

Ingredients required for this dish:

• sockeye salmon (fillet) - 300 g;
• medium-sized potatoes (you can use young ones) - 6 pcs.;
• tomatoes - 4 pcs.;
• large domestic eggs - 2 pcs.;
• cheese (Adyghe) - 350 g;
• heavy cream - 50 ml;
• garlic - 2 cloves;
• cilantro - 1/2 bunch;
• spices (ginger, nutmeg);
• starch - 50 g;
• salt.

How is sockeye salmon prepared?

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 thoroughly.

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 mold 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 baked with vegetables in a sleeve

All dishes cooked in a baking sleeve turn out juicy, tender and tasty. Sockeye salmon in this case is no exception, especially if it is prepared using vegetables.

So, how is sockeye salmon prepared? In this case, the fish turns out to be appetizing and soft, without a crust. So what do we need for this dish? This:

• sockeye salmon - 1.5 kg;
• large potatoes - 8 pcs.;
• asparagus - 200 g;
• champignons - 400 g;
• half an onion;
• greenery;
• spices and favorite herbs for fish;
• salt.

How is sockeye salmon prepared in the sleeve?

The fish, photos of which are presented in our article, is first cut into fillets. Remove the bones from the fillet using tweezers or tongs. Next, the fish is cut into portioned pieces, then salted, sprinkled with herbs and spices (it is better to use basil, oregano, rosemary, mint). Leave our main ingredient to the side to infuse.

Cut the potatoes into cubes, champignons into rings, onions into half rings, finely chop the greens. Mix all vegetables, add salt and pepper. Place vegetables in the sleeve, and fish on top, turn on the oven. Place our dish on a baking dish and bake for 35 minutes at a temperature of 200-210 degrees. That's it, our delicious fish is ready!

Enjoy!

Sockeye salmon cooked on coals

This sockeye salmon recipe is quite simple, because even the most inexperienced housewife will take no more than half an hour to prepare it. What do we need? This:

• sockeye salmon - 2 kg;
• sweet pepper - 2 pcs.;
• onions - 2 pcs.;
• half a lemon;
• salt pepper;
• greenery;
• green salad - 1 bunch.

How is this dish prepared?

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!

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; they are often decorated with fried or baked fish. festive table. Can be salted, cooked delicious soup, steam steaks. Let's take a closer look at a few popular recipes: step-by-step instruction will help the hostess surprise her guests with a restaurant dish, without any effort, at home.

Fried sockeye salmon

Doesn't require a lot of ingredients. The appetizing appearance attracts attention.

Ingredients:

• steaks;
• flour;
• vegetable oil;
• spices.

Cut the carcass into three-centimeter pieces, wash and dry them. Next, you need to roll the steaks in flour, heat the frying pan thoroughly, and place the pieces in hot oil.

Fry the slices for 5-6 minutes, turn over, repeat the procedure. It is advisable to place the steaks on a lettuce leaf and squeeze a little lemon on top to reveal the taste. It is best to garnish sockeye salmon with rice.

Sockeye salmon steaks baked in foil

Foil invariably preserves the juiciness of the product, seals the juice inside the pieces, while preserving all the beneficial qualities of the dish.

• red salmon;
• lemon;
• mayonnaise;
• seasonings

Cooking takes a little more than half an hour, including preparing the fish for heat treatment. We take the carcass, carry out preparatory measures: gut it, cut off unnecessary parts, wash it thoroughly. Then cut into slices, rub with salt, pepper, lemon. There is no need to additionally marinate sockeye salmon, since the seafood is quite fatty.

Place in a heat-resistant container, a few slices of onion on top, then a layer of mayonnaise and send this splendor to the oven. Thirty minutes is enough for the seafood to be completely baked and the top layers to be thoroughly cooked. You can serve it yourself, add a side dish, garnish a little with herbs and citrus fruits.

Steaks with garlic

Garlic added to fish gives unique taste, spicy spice, memorable aroma.

Ingredients:

• carcass;
• garlic;
• eggs;
• flour;
• seasonings;
• water;
• vegetable oil.

Cut the prepared carcass into small slices and leave aside. Prepare the batter: beat the eggs, season with salt, and throw in some dried herbs. We add flour gradually, constantly stirring the ingredients to get a homogeneous gravy.

First, roll the pieces in flour, then dip them into the resulting batter. Immediately place the slices into a preheated frying pan and fry for a couple of minutes on each side until the batter sets.

Place the half-cooked fish in a pan, add a little water, crush the garlic, close the pan, and simmer for fifteen minutes. During this time, the steaks will be saturated with the aromas of garlic and herbs, and the taste will be unforgettable. Potatoes and fresh vegetables are suitable as a side dish.

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.

• 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.

Sockeye salmon in the oven

In which fish is combined with egg and cheese mousse. Tender, very tasty.

Ingredients:

• steaks;
• egg whites;
• lemon;
• spices.

Place the sliced ​​steaks on a prepared baking sheet, brush with fresh lemon juice and olive oil, place in the oven and cook for ten minutes. Beat the egg whites thoroughly and combine with grated cheese. We take out a baking sheet, place a fluffy mousse on the fish, and send it back to bake.

We wait for an appetizing crust and a tempting aroma, take the sockeye salmon out of the oven, and place it on plates. Pour fresh lemon juice on top, lay out a cereal and potato side dish. Separately, chop the greens, sprinkle the dish, decorate with olives and citrus slices.

We have examined, step by step, several options for preparing noble sockeye salmon. The technologies are quite simple and do not require additional equipment or complex components. There is also no need to marinate the fish, it is quite juicy, the main thing is not to overcook it on the fire, then your loved ones will be able to enjoy a unique, soft steak.

Dancing from the stove to the computer!!

Ingredients: 2 fish fillets (I have halibut and sockeye salmon) salt, pepper, - 2 tablespoons flour for breading, - 1 small onion, - 1 tablespoon butter, - 1 tablespoon flour for sauce, - a bunch of sorrel without stalks -200 ml cream (10%) or milk.

Preparation: Cut the fish fillets, salt and pepper, pour over lemon juice. Place herbs on top of the fish. Place in a greased mold. Alternatively, you can fry the fish only until lightly crusted, set it aside, and then pour in sorrel sauce and bring it to full readiness. In both cases it will turn out delicious, and the choice, as always, is yours.

For the sauce cut the sorrel as finely as possible, preferably not into strips, but into small cubes, so that it does not stretch in the finished sauce. You can turn it once with a blender, just a little. It is ideal to use only the sheet plate. In this case, the sauce will be quite homogeneous even without using a blender. Melt in a separate frying pan butter, add finely chopped onion and fry for 3 - 4 minutes until transparent. Add a tablespoon of flour and, stirring vigorously, fry until the flour absorbs all the oil and forms lumps. Next, add milk or cream in small portions, stirring well each time. Add each subsequent portion of milk only after the previous one has been absorbed. Add milk until the sauce reaches the desired consistency. At the end, add salt and pepper, bring to a boil and cook for 1 - 2 minutes. Check the consistency again and, if necessary, if the sauce is too thick, add a little milk. Add chopped sorrel to the sauce and cook for literally 1 - 2 minutes until the color changes. Assess uniformity. If you decide that the texture is too rough (especially if you used sorrel with petioles or veins), break the sauce with a blender. Pour the sauce over the fish and put in the oven at 180 degrees for 10-15 minutes. There is enough time, do not overcook, otherwise you will ruin the dish. The result is a very tasty juicy fish.

Sockeye salmon fits perfectly into this dish, halibut is a little fatty. The meat of sockeye salmon is also bright, rich red: it feeds on special, small, but rather fatty crustaceans from the subclass of copepods - calanids. These crustaceans are also bright red, and their pigments color the tissues of sockeye salmon - this makes it noticeably different from other salmon, whose flesh is usually pink.

Thanks to such gourmet nutrition, the taste of sockeye salmon is different, more intense and rich, which seems not quite familiar to some people Sockeye salmon is very rich in protein and healthy fats, which contain a lot of fatty acids, as well as vitamins of group B; minerals are potassium and phosphorus in large quantities, sulfur, chlorine, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, selenium, fluorine, molybdenum, nickel. Despite the high protein and fat content, Sockeye salmon is not rich in calories - only 157 kcal per 100 g, therefore, like other salmon, it can be used in diets for weight loss.

Benefits of sockeye salmon

If you eat sockeye salmon regularly in combination with other healthy foods, you can normalize metabolic processes - in particular, blood sugar levels; restore cholesterol balance and provide your body with many vital substances. It is enough to simply add it to your diet so that the chemical reactions in cells and tissues are optimized, and the muscles and bones become stronger - this is ensured by the high content of phosphorus and fluorine in sockeye salmon. Therefore, sockeye salmon dishes are very useful for teenagers, children, pregnant women and the elderly.

Fresh, high-quality sockeye salmon has antioxidant properties, and helps the body maintain the normal condition of hair, nails, skin and mucous membranes, improve digestion and the functioning of the nervous system. Sockeye salmon caviar is sold very rarely, but this fish differs from other salmon in this respect: the most valuable thing in it is not the caviar - like, for example, chum salmon - but the bright red flesh. It must be said that this saved sockeye salmon from extermination only for the sake of caviar, although its reserves in nature were still significantly reduced.

How to deliciously cook sockeye salmon

There are not many recipes with sockeye salmon, but it can be prepared in the same way as other salmon. However, there are dishes in which this particular fish “features”: connoisseurs and simply those who have tried sockeye salmon at least once assure that they are delicious, and their taste is never forgotten - they say that chum salmon meat in this sense is much inferior to sockeye salmon meat.

Sockeye salmon is prepared in different ways - when smoked it is especially tasty, and balyks from it turn out excellent. Sockeye salmon should be salted moderately: its tender meat, saturated with healthy fats, becomes a delicacy that makes any dish festive. Salted sockeye salmon is added to salads and cold appetizers, but it is good fresh, hot – baked or steamed.

Sockeye salmon cooks very quickly in the oven. You need to take 1.5 kg of fillet, fresh or frozen - in the latter case, you need to defrost it slowly. The washed fillet is cut into medium pieces, the bones are removed, salted evenly, sprinkled with pepper, poured with lemon juice and placed in a mold greased with oil - preferably olive oil. Bake for 7 minutes in the oven at 220°C, and during this time beat 3 egg whites and mix them with grated cheese (200 g). Take out the mold with the fish, spread the resulting mixture on it in an even layer, and bake again for 10 minutes. Serve sprinkled with lemon juice.

The fastest way to prepare a sockeye salmon dish is in a slow cooker., if such a device is in the kitchen. A kilogram of fillet is cut into small pieces, placed in a mold greased with butter, sprinkled with your favorite seasonings - “Herbes de Provence” works well, laid on top with thin rings of onions and tomatoes and greased with a mixture of cream and grated cheese (50 g each). Cook with the valve closed in the “Fish” mode for 5 minutes.

If you don’t have a slow cooker or a double boiler, you can bake sockeye salmon in a sleeve - the taste will be similar. You need to prepare a vegetable mixture: cut the carrots into slices, onion into half rings; You can add potatoes - cut them into cubes. Sprinkle everything with salt, herbs, spices, mix, put in a sleeve along with washed and chopped fish fillets, close the ends of the sleeve tightly and bake in the oven for 30 minutes.

Where to catch sockeye salmon. Sockeye salmon on coals

Prices for sockeye salmon are approximately 1.5 times higher than for chum salmon, and much less is caught. In Russia, approximately 20% of the total world catch of this fish is caught annually - from 15 to 30 thousand tons, but this is not much, so it is more difficult to buy good sockeye salmon than other salmon.

Abroad, for example, in the USA and Japan, sockeye salmon is grown specifically for amateur athletes. In our country, sport fishing is also allowed in some regions. Thus, tourists from the central regions of the country and even from Europe go to Kamchatka every year. To do this, you can buy a special fishing tour and catch sockeye salmon legally; True, fish raised for sport fishing are not very large: they usually weigh less than a kilogram, but this in no way diminishes the pleasure of the fishing process and the catch. Salmon, as a rule, spawn in rivers, but sockeye salmon is different here too: most often it spawns in clean lakes where there is natural spring water.

Therefore, if you yourself are lucky enough to catch a sockeye salmon weighing about 0.6-0.7 kg, you can bake it right away, right in nature, on coals - it will be tastier than any exotic dish from a fish restaurant. All you need is lemon, onions and spices - fresh sockeye salmon will be good without salt. Gut the fish, rinse, cut into steaks about 1.5 cm thick and marinate: place in a prepared container, mix with onion, chopped lemon (1/3) and spices, and leave for 20 minutes. The onion, cut into rings, needs to be mashed a little in advance so that it releases the juice. The coals must be prepared correctly so that the heat from them is uniform; then place the steaks on the grill and fry for 80-10 minutes on each side, pouring lemon juice over them. The fish will be ready when it turns golden: you shouldn’t leave it, otherwise it can quickly turn into charcoal. Sockeye salmon baked on coals looks very beautiful on fresh green salad leaves.

Sockeye salmon is surprisingly tasty and healthy, but you should not consume it during an exacerbation of gastritis, as well as with peptic ulcers of the stomach and duodenum.

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 The preparation of this delicious fish is considered to be baking. Sockeye salmon in the oven can be cooked whole, cut into steaks or filleted. Each option is good in its own way.

Cooking features

Sockeye salmon has few bones and is easy to cut. Its meat is not fatty, but not dry either. This fish is good no matter how you cook it. Most often it is baked, as the result is not only very tasty and healthy, but also appetizing, festive-looking dishes. It is difficult to spoil sockeye salmon when baked in the oven, but some inexperienced cooks manage to dry it out and overpower its taste with spices. This fish is not so cheap that you can start cooking it without preparing. Knowing a few important points will allow even a housewife who has no culinary experience to get a good result.

• For baking, sockeye salmon weighing up to 2.5 kilograms are used whole; if its head and tail protrude beyond the baking sheet, they are cut off. Whole baked sockeye salmon is considered a banquet dish; more often it is baked in the form of steaks or pieces of fillet.
• Sockeye salmon can be purchased already cut into portioned pieces (steaks, fillets), but thrifty housewives try to purchase whole carcasses and cut them themselves. It costs less, and there is always the possibility of finding caviar inside. The process of cleaning and gutting sockeye salmon is simple, there are few bones in it, so even a novice cook can handle its cutting without any problems. You just need to be careful when ripping open the abdomen so as not to damage gallbladder and, if you're lucky, caviar.
• Fresh and chilled sockeye salmon is considered the most delicious, but in most regions of our country it is sold fresh frozen. When purchasing, it is recommended to evaluate not only the expiration date, but also the condition of the fish. If it is covered with a thick layer of ice that lies unevenly and has sharp ends, this indicates a violation of the rules for its storage. Snow or water in the package can tell you that the fish has been defrosted. If there are suspicions that the sockeye salmon was defrosted and re-frozen, it is advisable to refuse the purchase.
• Sockeye salmon should be defrosted in natural conditions, without exposing them to sudden temperature changes. Trying to speed up the process using a microwave or warm water will lead to a disruption in the structure of the fish, causing it to become loose and dry.
• If you are afraid of drying out the sockeye salmon when cooking it in the oven, bake it in foil or a baking sleeve.
• Many spices are not used when preparing sockeye salmon, so as not to interrupt its natural taste and aroma. You can add a little lemon or lemon juice, black or white pepper, a little greenery, 1-2 laurel leaves. You can also use complex fish seasonings. Sockeye salmon is often baked, brushed with sour cream or mayonnaise, and poured with melted butter, which makes it even more juicy and tender.
• The cooking time for sockeye salmon depends on the size of the pieces or carcass and the temperature in the oven. Typically it ranges from 20 to 40 minutes.

Technology for baking sockeye salmon different recipes may vary. In order to avoid mistakes and get the expected result, it is advisable not to deviate from the instructions accompanying a specific recipe.

Whole baked sockeye salmon with onions and carrots

• sockeye salmon – 2 fish, 1.5-1.8 kg each;
• lemon – 1 pc.;
• onions – 0.25 kg;
• carrots – 0.25 kg;
• mayonnaise – 40 ml;
• fresh dill – 20 g;
• salt, fish spices - to taste;

Cooking method:

• Wash the fish. Remove entrails, fins, heads, tails. Rinse again and dry with a towel.
• Rub the carcasses inside and out with salt and spices, sprinkle with juice squeezed from half a lemon.
• Cut the remaining half of the fruit into slices, place in the bellies of the fish, and place sprigs of dill there.
• Grease a baking dish with vegetable oil and place sockeye salmon carcasses in it.
• Scrub the carrots, wash, dry with a napkin and grate coarsely.
• Peel the onion and cut it into small cubes.
• Heat the oil in a frying pan, add chopped vegetables and fry them for 5 minutes.
• Lubricate the fish with mayonnaise and place fried vegetables on top.
• Preheat the oven to 180 degrees, place the form with fish carcasses into it. Bake for 40-45 minutes. To prevent the vegetables from burning, cover it with foil 25 minutes after placing the pan in the oven.

When serving sockeye salmon baked according to this recipe, it doesn’t hurt to garnish it with lemon or tomato slices.

Sockeye salmon fillet baked in foil

Compound:

• 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.

Cooking method:

• 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.

Sockeye salmon steaks in foil in the oven

• 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.
• Season 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.

Sockeye salmon baked with mushrooms and shrimp

• sockeye salmon – 2-2.5 kg;
• boiled-frozen shrimp – 0.8 kg;
• fresh champignons – 0.8 kg;
• juniper berries – 10-15 pcs.;
• garlic – 2 cloves;
• salt - to taste.

Cooking method:

• Peel the sockeye salmon meat from skin and bones, cut into small pieces, and place in a bowl.
• Cut the pre-washed and dried champignons into small cubes.
• Place the shrimp in boiling salted water for 2-3 minutes, catch with a slotted spoon, cool, and peel. If they are large, cut them; small seafood can be left whole.
• Stir in pieces of fish fillet, mushrooms, shrimp and juniper berries, as well as finely chopped garlic.
• Add some salt, maybe a little pepper. Stir again.
• Place in a bag or baking bag, place in an oven preheated to 200 degrees and cook for 30-35 minutes.

Sockeye salmon with shrimp and mushrooms can also be baked in portioned molds, also placing them in a baking sleeve, and then served directly in them.

Sockeye Salmon with Cheese and Egg Whites

• sockeye salmon steaks – 1 kg;
• squirrels chicken eggs- 2 pcs.;
• hard or semi-hard cheese – 50 g;
• spices for fish, salt - to taste;
• refined vegetable oil - how much will be needed.

Cooking method:

• Carefully remove the skin from sockeye salmon steaks and separate the fillets from the bones.
• Sprinkle the fillet pieces with salt and spices and place them in pairs so that they look like a whole steak.
• Grease a mold or several molds suitable for cooking food in the oven with vegetable oil. Carefully transfer the fish “steaks” into the pan.
• Place the mold in an oven preheated to 180 degrees.
• Break the eggs, separating the whites. Beat the whites with a whisk.
• Grind the cheese, or even coarsely, and mix it with the protein mixture.
• After 10 minutes of baking the sockeye salmon, remove the pan from the oven. Cover the fish pieces with the resulting cheese-protein mixture.
• Return the pan with the fish to the oven and continue cooking the dish for another 10-15 minutes.

Sockeye salmon under a cheese and protein cap looks appetizing and unusual, and turns out delicious. This appetizer can become the main decoration of the holiday table.

Sockeye salmon is a tasty and healthy fish. It is often prepared by baking it in the oven. There are many recipes for this dish, so almost every gourmet will be able to choose an option that best suits his gastronomic preferences.

Lightly salted red fish is sold everywhere, although not everyone can afford this pleasure, since the prices are sky-high. If you take fresh or freshly frozen red fish, the prices may differ by an order of magnitude. When frozen once, the fish does not lose its basic qualities, so sockeye salmon can be deliciously salted at home. The process of cooking fish does not take much time and does not require large expenditures of funds and products.

It is better to buy fresh, just caught fish. As a last resort, fish from the first frost will do.

The fish must be a whole carcass, without any traces of cleaning. Before cooking, the fish is cut by hand.

In the salting process, you can use caviar and milk, which also have an excellent taste.

Preparing fish for salting

To prepare fish for salting, you will need the following tools:

• Culinary scissors.
• Sharp cutting knife.
• Dishes for pickling.
• Oppression.
• Pickling mixture.

When salting fish, you should adhere to certain rules:

1. Defrost properly. You should never force the defrosting process. It's better if it defrosts in the refrigerator.
2. Dishes for pickling. It should be glass or plastic dishes, but not metal.
3. It is better to remove fins with scissors.
4. The mixture should be well mixed. The quality of the final product will depend on the quality of the prepared mixture.
5. You can use a three-liter jar of water or a plastic bottle as a load.

Duration of the salting process

Sockeye salmon meat, since it is fatty, is not afraid of salt, so it is simply unrealistic to over-salt it. Meat will never take on excess salt. Before it is ready, it only needs to remain in the saline solution for about two days. If you want to have lightly salted fish, it is enough to keep it in the solution for one day. To ensure that the fish is salted evenly, it should be turned regularly.

How to deliciously salt sockeye salmon - delicious recipes

There aren't that many good recipes. Most of them correspond to the salting process of other salmon species. But you can also find exclusive recipes that are characterized by unsurpassed taste. Salted sockeye salmon can serve a great addition to various salads or appetizers.

Instant recipe

To do this you need to prepare:

• 1 kg sockeye salmon.
• 2 tbsp. spoons of salt.
• 1 tbsp. spoon of sugar.
• Spices.

How to prepare:

1. The fish is dressed and cut into acceptable pieces.
2. Pieces of fish are laid out in prepared dishes.
3. A mixture of salt, sugar and spices is also sent here.
4. The fish is carefully mixed in this composition.
5. The fish meat is placed under pressure for 4 hours.
6. After 4 hours you can eat it.

Sockeye salmon in brine

What products are needed for this:

• 1 kg sockeye salmon fillet.
• Up to 9 tablespoons of salt.
• 1 liter of water.
• 200 ml sunflower oil.

Cooking method:

1. Take the fish carcass and cut it until you get fillets.
2. The brine is prepared in an enamel bowl. To do this, salt is dissolved in water.
3. The mixture is heated, but not much. It may be warm, but not hot.
4. Place sockeye salmon fillet in the brine for about half an hour.
5. After half an hour, the fish is taken out and placed in a separate container, after cutting the fillet into pieces.
6. The pieces are filled completely with vegetable oil. This way the fish is aged for about 10 hours. After this period, the fish can be eaten.

Dry pickling

This method can also be called fast and affordable. All you need to do is prepare the following ingredients:

• Sockeye salmon – 1 kg.
• Salt – 4 tbsp. spoons.
• Sugar – 2 teaspoons.
• Black pepper – 1 teaspoon (optional).

How to cook:

1. The sockeye salmon carcass is cut so that only meat remains, without skin and bones.
2. Take a paper towel and remove excess moisture.
3. Take salt, sugar and pepper, after which they are mixed.
4. The fish is sprinkled with this mixture on all sides in an even layer and wrapped in parchment. After this, it is placed in a container and placed in the refrigerator.
5. Somewhere, after a day, not earlier, it is considered that the fish is already cooked.

Required ingredients:

• Sockeye salmon – 2 kg.
• 1 tbsp. spoon of salt.
• 1 onion.
• 2 lemons.
• Allspice (to taste).

Cooking technology:

1. Sockeye salmon is dressed with the skin and bones removed, after which it is chopped into pieces.
2. Juice is extracted from the lemon.
3. The onion is cut into rings or chopped.
4. Pieces of fish are laid out in layers, along with onions, spices and lemon juice.
5. The fish is placed in the refrigerator for one day. At the same time, it needs to be taken out and stirred regularly.
6. After a day, the fish is ready to eat.

Sockeye salmon is a delicate fish that is prepared using certain rules. For example:

• It is not recommended to use “Extra” type salt for salting.
• Enameled dishes must be intact, without cracks or chips.
• It is not recommended to add vodka to the product, as this makes the fish tough.
• After cooking, it is better to eat the fish within a week, since it is not recommended to store it longer.

Salted pink salmon is perfect for preparing various snacks or sandwiches. In addition, salted pink salmon can be indispensable when preparing various salads, when required healthy eating. This is especially true when you need to lose excess weight.