16.10.2019

Sockeye salmon - what kind of fish: recipes. How to cook sockeye salmon in the oven

Sockeye salmon is the most expensive red fish. Its amazing and delicate taste is simply impossible to spoil. That is why many chefs and housewives subject it to various processing methods. In this article, we will look at several recipes for making sockeye salmon.

Sockeye salmon under a fur coat

There are many recipes about how this fish is cooked in the oven. Sockeye salmon in this case turns out to be tender, aromatic and tasty. What foods do we need for this recipe? This:

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

Rinse the red salmon thoroughly (if the fish is frozen, then defrost it naturally) and separate the loin. It is more advisable to remove the bones with forceps or ordinary tweezers. Remove the tail and cut the salmon into portions. Salt, add herbs and spices, squeeze out the juice of half a lemon. Grease the form with oil, put our fish on it and put it in the oven, preheated to 210-220 degrees. Cooking time - 7 minutes.

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

Sockeye and potato soufflé

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

Required ingredients for this dish:

sockeye salmon (fillet) - 300 g;
medium-sized potatoes (you can young) - 6 pcs.;
tomatoes - 4 pcs.;
large home 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 fish cooked?

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

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

Grease the form with butter and sprinkle with semolina or flour. With a tablespoon, lay out the layers one by one. The last one should be cheese. Place the dish in the oven for 20 minutes. Cut the tomatoes into slices and arrange them nicely on a plate. Place the soufflé on top of the tomatoes. That's all, our delicious sockeye salmon has been prepared. The fish tastes amazing, especially in this version. Enjoy!

Sockeye salmon baked with vegetables in the sleeve

All dishes cooked in a roasting sleeve are juicy, tender and tasty. Sockeye salmon in this case is no exception, especially if it is cooked with vegetables.

So how is salmon made? The fish in this case 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 onion;
greenery;
spices and favorite herbs for fish;
salt.

How is sockeye salmon prepared in a sleeve?

The fish, the photos of which are presented in our article, are first cut into fillets. The bones should be pulled out of the fillet with tweezers or forceps. Next, the fish is cut into portioned pieces, then salted, sprinkled with herbs and spices (it is more advisable to use basil, oregano, rosemary, mint). Set aside our main ingredient for infusion.

Cut the potatoes into cubes, the mushrooms into rings, the onions into half rings, finely chop the greens. Mix all vegetables, 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!

Coal-grilled sockeye salmon

This recipe for sockeye salmon is quite simple, because even the most inexperienced housewife will take no more than half an hour to cook 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 pepper and onion. Cut the vegetables into half rings and sprinkle them over the fish. Season with salt and pepper generously. Cut the lemon into wedges. Squeeze the pepper, onion and lemon with your hands so that they saturate the fish. After that, mix everything. While the salmon is pickling, you can start to cook 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 lay out the salmon on the wire rack. During this time, it will be perfectly saturated with vegetables and lemon. So, we cook the fish first on one side for 10 minutes, and then on the other.

The washed lettuce leaves are laid out on a plate. Above is the finished fish and sprinkled with herbs. That's it, sockeye salmon is ready! Fish, photos of which are in our review, cooks very quickly.

Good appetite!

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

It is a popular commercial fish. Sockeye dishes are easy to prepare, have health benefits and are delicious. The calorie content and fat content of this red fish are low. Its caviar is remarkable, it is small, with a pronounced specific smell, it contains a lot of iodine, this is the benefit of sockeye caviar.

Sockeye fish, where it lives and how is it useful

Sockeye salmon - what kind of fish? This is a representative of the noble salmon family. She prefers the cold waters of the Pacific Ocean and the Sea of Okhotsk for life. In Russia, it lives only on the eastern shores of Sakhalin and Kamchatka, and it goes to spawn in clean fresh water bodies, and during this period its silvery body becomes red. It does not differ in its large size, reaching an average length of 40 cm. It feeds on small fatty crustaceans, calanids.

This fish has a pleasant taste, its tender meat has many beneficial properties. It is not very high in calories, dietary meals are obtained from it, therefore 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 cook sockeye salmon

The benefits of salmon breeds are undeniable: this delicious product is a decoration of any table, does not require special culinary approaches and methods. Serving this gift of cold seas is a pleasure. How to cook sockeye salmon? With lemon, tomato sauce, cheese, vegetables, in foil, special sleeve, oven, slow cooker, frying pan! It can be boiled, salted, fried, baked, combined with all kinds of side dishes. And what kind of soup is obtained from sockeye - fresh or canned! In a word, the fish will be to the taste of the most selective eater.

In the oven

How to cook sockeye salmon in the oven tasty and fast? It is best to take fresh fillet as a basis, but thawed fish will not spoil the idea. We must try to remove all bones from the fillet, then the food will turn out to be absolutely delicious. The general algorithm of actions is as follows: the fillet is cut into portioned pieces (or a little less), salted, sprinkled with pepper or your favorite spices, poured with lemon juice, and then you can turn on your imagination or search the Internet for new recipes with photos.

Ingredients:

sockeye 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.
Drizzle with oil, squeeze lemon juice. Season with pepper and salt.
Bake for 10 minutes.
Beat the whites, gently mix them with the grated cheese.
Put the fluffy mass 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 do not need a lot of products, and the result will invariably please. The advantage of this recipe is also that it will work for a novice housewife, 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;
Top with chopped dill and thin slices of lemon;
Sprinkle the fish with pepper, salt, grated cheese;
Bake 35-40 minutes at 180 degrees

Sockeye soup

Whatever you call it, fish soup or fish soup is equally tasty! Perhaps no other fish can replace salmon breeds. What a fish! Sockeye soup will certainly turn out beautiful, as in the photo, fragrant, moderately greasy, and both a fresh product and frozen or canned 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 will be a wonderful creamy soup.

Ingredients:

canned food (natural 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:

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

In foil

There are many great photo recipes on how to cook sockeye so that it is juicy. With the use of foil, it almost always turns out like this, you just need not to overdry the fish, not to overexpose it in the oven. It is not fried, not baked, but slowly languishes, the foil ensures the tightness of the culinary process, the juice does not flow out, the fish retains all its useful properties.

Ingredients:

Pacific salmon - 1 carcass weighing 2.5 kg;
onion - 1 piece;
lemon - 1 piece;
salt, pepper to taste;
mayonnaise - 150 ml.

Cooking method:

Carefully cut the gutted carcass along the ridge.
Season with salt, season with pepper, lemon, salt.
Put several onion rings on each part of the fish - to add a piquant aroma.
Lubricate with mayonnaise.
Wrap the fish tightly in foil and bake in the oven. In half an hour, the food is ready!

Cutlets

Fans of lush cutlets will like minced salmon products. You can easily buy it, but it is better to cook it yourself by passing a juicy fish fillet through a meat grinder. There are many recipes for sockeye cutlets, all of which are easy to prepare. They are good with a side dish, and here rice or tender mashed potatoes are best suited. For classic fish cakes, you need a minimal grocery list.

Ingredients:

minced fish - 600 g;
onion - 1 piece;
egg - 1 piece;
white bread - 1 small slice
milk - 100 ml;
salt, black pepper - to taste;
breadcrumbs;
vegetable oil.

Cooking method:

Soak the bread (loaf) in milk and squeeze.
Chop the onion.
Add onion, bread, egg, salt, spices to the minced meat. Mix. If the minced meat is thin, you can fix it by adding semolina.
Form small cutlets, roll them in a crispy breading, fry.
Finish the cooking process in the oven or microwave.

Fried sockeye

Fried fish is a dish that is appropriate on a festive and everyday table. It is very convenient to cook sockeye salmon in a grooved pan without breading, adding vegetable oil. The easiest way is to cut the fish into steaks, add a little salt and fry evenly. You can enhance the taste of the fish with lemon juice or a drop of white wine. Boiled potatoes and other vegetables for garnish are a great addition to red fish. Fried sockeye salmon with spices is very tasty.

Ingredients:

sockeye steaks - 1 kg;
garlic powder, oregano - 1 tsp each;
paprika - 1.5 tsp;
thyme - 0.5 tsp;
salt, pepper - to taste;
olive oil - 2-3 tbsp. l .;
flour - 3-4 tbsp. l .;
vegetable oil for frying.

Cooking method:

Wash the steaks, dry with paper towels.
Grind dry herbs and spices, mix with oil, salt, pepper, spread sockeye pieces with the mixture.
Breaded fish in flour.
Fry for 4-5 minutes on each side.
Then put the finished hot fish on paper so that excess oil is absorbed into it, cover the dishes with a lid with fried salmon. After 5 minutes, the dish is served.

Lightly salted sockeye salmon

Ingredients:

sockeye salmon - 1 kg;
salt - 2 tbsp. l .;
sugar - 1 tbsp. l .;
spices to taste.

Cooking method:

Cut the carcass, cut into pieces.
Cover the fish in a deep bowl with sugar, salt and spices, mix.
Press down on the fish.
Put in the refrigerator.
After 4-5 hours, you can taste a slightly salted yummy.

Sockeye salmon is considered a true delicacy with impeccable taste. In addition, fish fillet contains a lot of fats and proteins, and it is also not very high in calories and contains only 155 kcal per 100 g of product. Pediatricians and nutritionists insist to include this product in the diet of young children.

There are enough ways to cook this red fish: you can bake it (also in foil), fry, smoke, salt (both fillet and caviar), and also make delicious minced meat balyk and cutlets.

Sockeye salmon baked in the oven with potatoes and spices

Usually red fish is cut into pieces (steaks), which are then baked, but here we suggest baking the whole fish.

You will need:

medium fish;
1.2 kg of potatoes;
5 onions of fennel;
greenery;
2 lemons;
olive oil;
salt and pepper to taste.

Before tackling fish, you need to prepare a pillow. Peel the potatoes, wash and cut into slices. Place them on a baking sheet and season to taste. Cut the fennel bulbs into several pieces and place on top. Pour vegetable oil over everything and the pillow is ready.

Start preparing the fish. Clean it, wash it and dry it. Then make 5 vertical cuts on both sides, rub in the salt and pepper. Prepare a mixture that should also be used to grate the fish. Chop the greens and stir in the lemon juice.

The fish can now be laid out on the pillow, after filling it with lemon slices. After preheating the oven to maximum temperature, bake the dish for 15 minutes. Then turn on the temperature 180 degrees and cook for another 30 minutes.

Pour the finished dish with olive oil and drizzle with lemon juice. Cutting the fish, you will immediately see a juicy fillet, and after tasting it, you will hear spicy notes thanks to the spices.

Sockeye salmon in the oven with an unusual filling

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

You will need:

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

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

Leave the fish and go to the shrimp, which has been peeled beforehand. Chop the mushrooms and stir in the shrimp. Fry the resulting mixture over medium heat.

Take berries, mix them with garlic, salt and pepper. Add the resulting mixture to the fish fillet. Spread the shrimp-mushroom salad on top and put everything in a special baking paper envelope.

Bake at 210 degrees for half an hour.

Ginger sockeye cutlets

Cutlets from river red fish species are aromatic and quite spicy due to the addition of red pepper.

Attention! Do not overdo it with the addition of ginger, as its flavor is rich and able to outbid everyone else.

You will need:

800 g mince sockeye;
1.5 tbsp. tablespoons of chopped ginger root;
bulb;
a pinch of red pepper;
egg;
salt.

After placing the minced sockeye meat in a bowl, beat in an egg. Then salt, add a mixture of crushed ginger root and red pepper flakes. Peel and finely chop the onion, which then add to the seasoning and minced meat mixture. Stir.

Form small cutlets from the minced meat and send to the freezer for 20 minutes.

Preheat the skillet you normally fry in and sauté the patties for 5-7 minutes on each side.

Sockeye salmon fried on the grill with salsa

An unusual way of cooking. The dish is prepared quickly, and looks like a delicacy from the chef.

You will need:

200 g sockeye salmon;
olives and olives;
olive oil;
1 lemon;
green asparagus;
parsley;
salt and pepper.

Grill a medium-sized piece of fish fillet on both sides on the grill, but note that you should not grill the sockeye salmon until cooked through, as it tends to be dry. Add salt or pepper to taste at this stage.

Season green asparagus and fry in a pan.

The main feature of the dish is salsa. Mix finely chopped olives, olives, parsley and season with oil. Don't forget to add salt and pepper.

The dish is served like this: asparagus, on top of which is fillet, then salsa and a lemon wedge to garnish.

Fragrant sockeye steaks in foil

Steaks from this fish in combination with lemon will make a splash at the event, the dish will be appreciated by all guests. Plus, the unrivaled look of bright red fish baked with lemon will brighten up any table.

You will need:

5 sockeye steaks;
bulb;
lemon;
bay leaves;
salt to taste.

Peel the onion and cut into slices. Then rinse the lemon and cut into slices the same size as the onions.

Thoroughly salt the fish steaks, and then rub into the meat. You can also use any additives and seasonings for fish dishes.

Prepare a baking sheet: spread the foil and then the steaks on top of it. Place the onion and lemon slices on top. Pour the resulting beauty with lemon juice and cover with foil. Bake the fish for 25 minutes, preheating the oven to 220 degrees.

Advice! 5 minutes before cooking, you can unfold the foil so that the pieces of fish are covered with a soft red crust. Serve hot and garnish with fresh herbs.

Having studied the proposed recipes, one can understand that such an expensive fish as sockeye salmon is served not only in posh restaurants. A large number of recipes and cooking methods will help you fall in love with sockeye salmon so that dishes with its participation will be on your table every day. Fish from the salmon family is easy to prepare and does not require the use of foods and sauces that you cannot find in local stores. Moreover, you will forever remember the taste of the most delicate sockeye fillet, which can be baked in sour cream, cream, various sauces and spices. And your culinary skills and rich imagination can easily experiment and create new culinary masterpieces from sockeye salmon.

One of the most expensive species of red fish is sockeye salmon. How to cook it and not spoil the precious product? This question worries those housewives who do not so often feast on such delicacies. We hasten to calm them down right away: sockeye salmon are not “capricious” fish. And you can cook it in any way that mankind has just invented for fish. And you shouldn't worry about how to cook tasty sockeye salmon either: any culinary decision will definitely be successful. This fish is never tasteless.

Fish under lemon

Most of the 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 quite a traditional ingredient in fish dishes. For sockeye salmon, the recipe would look like this. The carcass is cut into fillets or steaks. The oven sheet is slightly greased, pieces of sockeye are laid out on it. The melted piece of butter is mixed in a cup with lemon juice. This composition is poured over the fish, sprinkled with salt, pepper and dill (in summer - fresh, in winter and dry it will do). If you are not against garlic, you can add it (preferably dried). Thin slices of lemon are laid out on top of the carcass, and the baking sheet is removed in the oven for 25 minutes.

Tomato sauce for baking

The most interesting thing about this recipe is the method of making the gravy in which the sockeye fish will be stewed. How to make 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 mix a couple of times. In parallel, the peel is removed from the tomatoes (0.5 kg), they are chopped and poured into a mold along with their juice, a teaspoon of fresh lemon peel and half a spoonful of fennel. The resulting sauce is enough for a kilogram of fish. It is cut, rubbed with pepper and salt and dipped in gravy. After 10 minutes, if the carcass was not too plump, you can carry the fish to the table.

We bake with cheese

Another recipe that produces tender and juicy salmon fish. How to cook meat with a cheese crust? After washing, the carcass is dried, traditionally rubbed with pepper and salt and laid out in a mold. For about 20 minutes, it is baked right in this form, until it is 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 mass of absolutely wonderful recipes. Among them, there is a way to cook sockeye salmon in foil. A not too large carcass, peeled, gutted and washed, is cut along the ridge into two halves, salted, seasoned with at least pepper, but other spices can be added, sprinkled with lemon. Each piece is placed on different pieces of foil and coated with light mayonnaise. You can stop at this, but it will be tastier if you put onion rings on the half carcasses. The foil is rolled up tightly, and the salmon are sent to the oven for half an hour. Delicate and aromatic results are guaranteed!

Spicy sockeye salmon in the sleeve with vegetables

The culinary sleeve is no less useful in baking. Sockeye salmon will be good in it. How to cook it using a sleeve? There are many recipes. One of the most successful is the one according to which it is cooked with a side dish, that is, it is baked with vegetables. The cut carcass is cut into portions and salted. The potatoes are cut into large cubes, carrots - in circles, onions - in half rings. The ratio of vegetables is according to your taste and according to the size of the fish. All slices are sprinkled with herbs. Provence is fine, but you can mix it up as well. Vegetables and fish are mixed into the sleeve, it is tied, pierced to release steam and put into a hot oven for half an hour.

Salted sockeye salmon

Don't forget how delicious salted red fish, including sockeye salmon, are. How to cook it yourself? Easy and fast enough. To begin with, decide whether you will whole it with salted or steaks. The second option is much faster. A brine is made from 350 g of salt (per 1 liter of water) and two tablespoons full of sugar. It would be nice to add bay leaves and different types of pepper to it. In order for the aroma to pass into water, the brine is boiled. But they need to fill them with fish when it cools down. Sockeye salmon is placed in a container, covered with brine, crushed by a load and removed in the cold. The time she spends there depends on how much salted fish you like. For lightly salted, a day is enough, for strong salting - two.

Best side dish for grilled sockeye

Let us first dwell on how the sockeye salmon is fried. We will describe how to prepare a side dish a little later. There are no special subtleties here. You can simply fry the steaks in vegetable oil, pre-salt and pepper them. You can make a batter. In this case, only whites are whipped with flour - it turns out tastier. Basically, sockeye salmon is fried in the same way as other fish. And it is the side dish that will add an extra touch to this dish. For him, ordinary white cabbage is taken, finely chopped and scalded with boiling water. Cut two small pickles into slices and a small onion into rings. The kernels of six walnuts are chopped and fried a little in a dry skillet. All components are combined, supplemented with a jar of canned corn, seasoned with salt and pepper, seasoned with low-fat mayonnaise. There is no better side dish for grilled sockeye!

Recipe: Fried sockeye salmon

This is probably the easiest and fastest recipe. At the same time, sockeye salmon fried in this way is a classic of the genre.

Required products:

Sockeye salmon - one piece
vegetable oil - 3-4 tablespoons
flour - 100 grams
salt to taste.

How to cook:

1. Rinse the fish, cut into pieces, each not thicker than 3 cm, salt and roll in flour.

2. Put a frying pan on the stove, heat it well and put the fish pieces into it.

3. Fry the fish for 5-6 minutes until golden brown. Then turn the fish over and fry it on the other side in the same way.

4. Serve the finished dish. Also, to fully reveal the taste of the fish, it is advisable to sprinkle it with lemon juice.

Recipe: Batter Red Sockeye

A wonderful recipe that children especially love. The only advice is that it is advisable to remove all bones from the fish, because they will not be noticeable under the batter.

Required Ingredients:

Sockeye salmon - one kilogram
flour - two hundred grams
chicken eggs - two pieces
salt - a third of a teaspoon
sunflower oil - three tablespoons

How to cook:

1. Rinse the fish with water and cut into pieces no more than 3 centimeters in size.

2. Prepare the batter. To do this, pour 2 eggs into a cup, add a little salt and beat the eggs with a whisk. If the batter is very thick, it should be diluted with mineral water, or just boiled.
3. While beating the eggs, add a little flour to them. In order for the batter to mix evenly and be enriched with oxygen, the whisk must be moved from side to side, right and left, and not in a circle.

4. Put the frying pan on the stove and heat it up vigorously until small air bubbles appear, then put the fish pieces into it. In no case should you put fish in batter in a cold frying pan, otherwise all the batter will remain there.

5. Fry the sockeye salmon on both sides, for 3-4 minutes, until the batter is golden.

6. Serve the finished dish to the table, decorate it with herbs if desired.

Recipe: Norwegian Salmon with Spices

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

Required Ingredients:

Sockeye fillet - 4-6 pieces
cayenne pepper - a teaspoon
dry thyme - tablespoon
ground black pepper - a tablespoon
oregano - a tablespoon
paprika - a tablespoon

Lemon zest - half a teaspoon
vegetable oil - two tablespoons
sea or ordinary salt - to taste

How to cook:

1. Mix all the spices in a separate bowl.
2. Grease the fillets liberally with vegetable oil on both sides.

3. Season the fillets evenly with the prepared spice mixture.

4. Put the pan on the fire and heat it up.

5. Place the fillets in a skillet and fry each side for 5 minutes, until a delicious crispy crust appears.
6. Sprinkle the finished dish with lemon juice, cut into portions and serve.

Recipe: Sockeye salmon stewed in sour cream

If you are not satisfied with the slight bitterness inherent in the meat of absolutely any salmon, then you will really like this recipe. Thanks to sour cream and vegetables, sockeye gains a juicy and delicate taste that is incomparable with just fried fish.

Required Ingredients:

Sockeye fillet - one kilogram
vegetable oil - three tablespoons
tomato paste - a tablespoon
onion - three pieces
carrots - two pieces
sour cream - 500g.
salt, ground black pepper - to taste
bay leaf - three pieces

Preparation:

1. Thoroughly wash the fillet, cut it into small portions. Chop the onion finely and grate the carrots on a coarse grater.

2. Put a deep frying pan on the stove and heat well. Put the onion in it and fry it, stirring occasionally, until transparent.

3. Attach the carrots to the onion, quickly fry everything together over high heat for a minute. Then make the fire to a minimum and simmer the vegetables, stirring occasionally, for about 15 minutes.

4. Put tomato paste on the onion and carrot and fry it all for one minute.

5. Add the chopped fillets to the vegetables and set the heat to maximum. Fry everything together, stirring occasionally, for 3 minutes. At the same time, the fish should turn slightly pale and fry.

6. Pour sour cream into a frying pan, add salt, pepper and mix everything. Add bay leaves there.

7. When bubbles appear on the surface, reduce heat, cover the pan with a lid, then simmer for 15 minutes. After the time has elapsed, turn off the stove and leave the finished dish under the closed lid for another 20 minutes.
8. If desired, decorate the finished dish with herbs and serve.

Recipe: Fried sockeye salmon

This is probably the easiest and fastest recipe. At the same time, sockeye salmon fried in this way is a classic of the genre.

Required products:

Sockeye salmon - one piece
vegetable oil - 3-4 tablespoons
flour - 100 grams
salt to taste.

How to cook:

1. Rinse the fish, cut into pieces, each not thicker than 3 cm, salt and roll in flour.

2. Put a frying pan on the stove, heat it well and put the fish pieces into it.

3. Fry the fish for 5-6 minutes until golden brown. Then turn the fish over and fry it on the other side in the same way.

4. Serve the finished dish. Also, to fully reveal the taste of the fish, it is advisable to sprinkle it with lemon juice.

Recipe: Batter Red Sockeye

A wonderful recipe that children especially love. The only advice is that it is advisable to remove all bones from the fish, because they will not be noticeable under the batter.

Required Ingredients:

Sockeye salmon - one kilogram
flour - two hundred grams
chicken eggs - two pieces
salt - a third of a teaspoon
sunflower oil - three tablespoons

How to cook:

1. Rinse the fish with water and cut into pieces no more than 3 centimeters in size.

5. Fry the sockeye salmon on both sides, for 3-4 minutes, until the batter is golden.

6. Serve the finished dish to the table, decorate it with herbs if desired.

Recipe: Norwegian Salmon with Spices

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

Required Ingredients:

Sockeye fillet - 4-6 pieces
cayenne pepper - a teaspoon
dry thyme - tablespoon
ground black pepper - a tablespoon
oregano - a tablespoon
paprika - a tablespoon

Lemon zest - half a teaspoon
vegetable oil - two tablespoons
sea or ordinary salt - to taste

How to cook:

1. Mix all the spices in a separate bowl.
2. Grease the fillets liberally with vegetable oil on both sides.

3. Season the fillets evenly with the prepared spice mixture.

4. Put the pan on the fire and heat it up.

5. Place the fillets in a skillet and fry each side for 5 minutes, until a delicious crispy crust appears.
6. Sprinkle the finished dish with lemon juice, cut into portions and serve.

Recipe: Sockeye salmon stewed in sour cream

Required Ingredients:

Preparation:

1. Thoroughly wash the fillet, cut it into small portions. Chop the onion finely and grate the carrots on a coarse grater.

2. Put a deep frying pan on the stove and heat well. Put the onion in it and fry it, stirring occasionally, until transparent.

4. Put tomato paste on the onion and carrot and fry it all for one minute.

5. Add the chopped fillets to the vegetables and set the heat to maximum. Fry everything together, stirring occasionally, for 3 minutes. At the same time, the fish should turn slightly pale and fry.

6. Pour sour cream into a frying pan, add salt, pepper and mix everything. Add bay leaves there.

Recipe: Sockeye Salmon with Garlic

Bake a kilogram of sockeye salmon in a sleeve or foil in the oven for 45 minutes at a temperature of 200 degrees, in a multicooker - 55 minutes on the "Baking" mode.
Bake a layer of sockeye steaks with sauce in the oven for 20 minutes at 180 degrees, in a slow cooker - half an hour on the "Baking" mode.

How easy it is to bake sockeye salmon

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

Food preparation
1. Clean the fish from the scales and gut the insides.
2. Wash the sockeye salmon inside and out under running water.
3. Cut off the fins and head of the sockeye salmon.
4. Cut the sockeye salmon into 2 cm thick portions.
5. Peel and finely chop the onions.
6. Peel the carrots and cut into slices 0.2-0.3 centimeters thick.
7. Put carrots and onions in a bowl, sprinkle with Provencal herbs, ground pepper and salt, mix.
8. Put the salmon into the mixture and stir.

Roasting sockeye in a sleeve in the oven
1. Preheat oven to 200 degrees for 5 minutes.
2. Put the salmon together with onions and carrots in a sleeve or foil, and achieve maximum tightness.
3. Put the sockeye salmon in the sleeve on the middle level of the oven and bake for 45 minutes.

Roasting sockeye in a slow cooker
1. Put the salmon into 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.

How to bake sockeye steaks

Products
Sockeye salmon - 1 fish weighing 1 kilogram (or 800 grams of defrosted steaks)
Lemon - 2 pieces
Rosemary - 1 teaspoon
Dill - 1 bunch
Salt - 1 tablespoon
Ground black pepper - 1 teaspoon
Sour cream - 150 grams
Hard cheese - 200 grams
Vegetable oil - 2 tablespoons

Preparing sockeye salmon for baking
1. Peel the fish, gut, wash and cut into steaks 2 centimeters thick.
2. Grease a baking dish with vegetable oil.
3. Put the fish on a dish in 1 layer, season with salt and pepper and sprinkle generously with lemon juice.
4. Wash the dill, dry and chop finely, sprinkle with green salmon.
5. Cover the salmon with an even layer of sour cream.
6. Rub the cheese on top with an even layer.

How to bake sockeye salmon in the oven
1. Preheat the oven to 180 degrees.
2. Put the form with salmon on the middle level of the oven and bake for 20 minutes.

How to bake sockeye salmon in a slow cooker
You need to cook in 2 passes, or reduce the amount of products by half
1. Grease the multicooker with vegetable oil.
2. Put the sockeye salmon in a slow cooker, sprinkle with salt and pepper, sprinkle with lemon juice.
3. Sprinkle sockeye salmon with dill, top with sour cream and cheese.
4. Set the multicooker to the "Baking" mode, bake the salmon for 30 minutes.

What kind of salmon fish? It belongs to the salmon class, rich in vitamins, minerals and omega fats. What are the benefits of eating the meat of this sea dweller, and how to cook delicious dishes from sockeye, we will consider in this article.

Why is sockeye fish useful? It is not bony, and its meat has a very delicate taste. The plus is that the fish is not fatty, therefore it is absolutely not high in calories. Its use is allowed even for those people who have problems with the gastrointestinal tract and constantly adhere to diets.

Sockeye meat contains many essential substances. Among them, it is worth highlighting: selenium, fatty acids, a rich vitamin complex. All these components help normalize metabolism and lower blood cholesterol levels. Fish also contains natural antioxidants that slow down the aging process. And omega fats inhibit the formation of cancer cells.

Hence, we can conclude that sockeye salmon is a very useful product that must be present in the diet at least occasionally.

We will consider recipes for cooking sockeye fish below.

Fish baked in the oven with lemon

Sockeye salmon can be cooked deliciously in the oven. The dish turns out not high-calorie, but healthy and nutritious.

We need the following ingredients:

fish - 2 pcs. medium size;
lemon - 1 pc.;
vegetables (onions, carrots) - 0.5 kg;
mayonnaise - 30 g (if you need to prepare a dietary meal, you can replace this ingredient with low-fat kefir);
dill - 20 g;
spices to taste.

The cooking process takes no more than 1 hour on average and includes the following steps:

Rinse the fish under running water. Prepare the carcass by removing unnecessary parts (head, tail, fins, entrails).
Cut a lemon in half and sprinkle the juice on the fish. Allow time for the salmon to marinate.
At this time, start frying vegetables. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the food until half cooked.
It is better to cover the baking sheet with foil or parchment so that the fish does not "stick". Salt the sockeye salmon and place on a baking sheet.
Put a couple of lemon slices and greens you like into the belly. The ideal option is dill, basil, thyme. With their help, you will add spice to the fish and remove excess bitterness.
Lubricate the carcasses with mayonnaise, put onions and carrots over them.
Add spices (to taste), drizzle with lemon juice and place in the oven.

The fish should be cooked for 40 minutes at 180 degrees. Make sure that the vegetables do not burn on top.

Sockeye ear

Fish soup is popular not only for adults, but also for children. We offer a classic recipe for making sockeye fish soup.

You will need the following ingredients:

fish - 0.5 kg;
potatoes - 300 g;
onions - 1 head;
carrots - 1 pc.;
vodka - 30 ml;
herbs and spices to taste.

It is not necessary to use only fish fillets for the broth. The head and tail are perfect.

The cooking process is pretty simple:

Fill a saucepan with cold water. For a medium saucepan, you need 2 - 2.5 liters of water.
Place the cut fish in a saucepan, try to make sure that the liquid completely covers it. If using a head, be sure to cut out the gills, otherwise the broth will taste bitter.
Put the pan on the fire and after boiling, put the onion (whole) in the broth.
Peel the carrots, cut into small wedges and add to the broth.
Remove the foam - only in this case the broth will be transparent.
Add bay leaves and peppercorns, then cook the broth for 20 to 25 minutes.
After this time, remove the fish and strain the broth through cheesecloth. This must be done so that small bones do not accidentally fall into the soup.
Put the broth on to boil, and at this time cut the potatoes into small cubes and add to the future fish soup.
Salt and pour in a glass of vodka. The chefs are allowed to replace the drink with a glass of white wine. Do not worry, this kind of ear can be given to children, since the alcohol will completely evaporate when boiling. But the ear will turn out to be very rich.
Cook the soup for another 10 to 15 minutes. At the end, return the fish fillet to it and add fresh herbs.

This is a classic fish soup recipe. Many people add millet or rice to the soup, but remember that in this case, the broth will lose its transparency.

Cooking recipe in foil

Red salmon fish is distinguished by its low calorie content.

To prepare an excellent dietary meal from it, you will need the following components:

fish - 1 pc.;
lemon juice - 30 ml;
herbs and spices to taste.

The cooking process is simple:

Prepare the fish carcass.
Rub with salt, spices, sprinkle with lemon juice.
Place your favorite herbs or herbs in the belly.
Wrap the fish in foil.
Place in the oven.

The fish is baked for about 30 minutes at 180 degrees. Looking for a delicious crust? 10 minutes before the end of cooking, simply tear off the foil by placing the carcass under the heat of the grill or convector.

This recipe will appeal to people who adhere to a diet or are on the right diet. The fish meat turns out to be tender, and most importantly, juicy.

How to deliciously fry sockeye salmon

Fried sockeye salmon is a great main dish that can decorate any festive table. Its advantage is that the fish is cooked very quickly, and its taste will not leave anyone indifferent.

Ingredients:

fish steaks - 1 kg;
any spices - 15 g.
olive oil - 30 g;
flour - 60 g;
sunflower oil (odorless) - 250 ml.

Ideal combination of fish spices - paprika, thyme, coriander, oregano. Do not burden its taste with too rich a set of spices.

Cooking process:

Prepare the steaks, towel dry and brush with olive oil.
Mix the spices, rub the fish well with them, not forgetting to add a little salt.
Heat the sunflower oil.
Dip the steaks in flour and place immediately in the pan.

Sockeye fillet is very tender and juicy, it is very important not to spoil such a delicate product. The optimum cooking time is 3-4 minutes on each side. Believe me, this will be enough to cook the fish completely.

Salting at home

Sockeye fillets can be easily salted. Eating a sandwich with such fish for breakfast will be to the liking of anyone who respects fish dishes.

The recipe is pretty simple, the ingredients are as follows:

fish fillet - 0.5 kg;
salt - 15 g;
sugar - 10 g;
Provencal herbs or any spices for fish - 30 g.

Preparation:

Stir all dry ingredients.
Pour half of them on the bottom of the container in which the ambassador will pass.
Place the fish fillets on top.
Sprinkle with the remaining herb and spice mixture.
Put the food in the refrigerator.

Salting time 2 days. This delicious fish will pair perfectly with oiled bread toast and will fit perfectly into a variety of salads.

Juicy red fish cutlets

Sockeye fish cakes are lush, 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 the large fish bones and rotate the fillets through a meat grinder several times.

For cutlets, we 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 does not approve of greens in this recipe. She "interrupts" the delicate and original fishy taste.

Preparation:

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

Sockeye salmon belongs to the elite fish varieties and its meat is highly valued by gourmets. From this inhabitant of the seas, you can cook a lot of delicious and healthy dishes. Use our recipes and enjoy the unforgettable taste of this red fish for yourself.

Fish under lemon

Tomato sauce for baking

We bake with cheese

Sockeye salmon in foil

Spicy sockeye salmon in the sleeve with vegetables

Salted sockeye salmon

Best side dish for grilled sockeye

Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with chum because of its similar shape and size. But sockeye meat is much tastier, bright red, and low in calories if cooked properly.

Fish is a delicacy dietary product. Pediatricians recommend including sockeye salmon cooked in a double boiler or multicooker 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.

Nutritional value of baked sockeye salmon per 100 grams

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

In cooking, the fish is not capricious, but there are a great many ways of cooking: a delicious balyk is obtained from sockeye, a wonderful fish soup, it is salted, smoked, fried, cutlets are made, and baked.

Sockeye salmon in the oven in whole foil with herbs and fennel

More often sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are delicious and quick recipes for a festive dish - sockeye salmon can be baked whole in the oven. The recipe is for gutted fish weighing about 2.5 kg. The head and tail are allowed to go outside 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:

First, we prepare a pillow - cut the unpeeled potatoes into slices, salt and put on a baking sheet. Arrange the fennel roots on top. Cut the fennel into 2-4 pieces. Pour all over with vegetable oil. The pillow is ready, you can go fishing.
Peel, wash and dry the sockeye salmon. Make 6 vertical cuts 1-2 cm deep on both sides. Rub well with salt and pepper.
Finely chop the dill, parsley and tarragon, mix well the herbs with lemon juice.
Rub the salmon thoroughly with this mixture, paying attention to the cuts. Coat with olive oil. Gently place the fish on a potato and fennel pillow.
The filling for the abdomen is sliced lemon and a mixture of finely chopped herbs (dill, parsley and tarragon).
Place the baking sheet in the preheated oven and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half hour.
Sprinkle the finished dish with lemon and olive oil.

Diet baked sockeye salmon

The recipe is suitable for babies and people who are watching their weight.

Ingredients:

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

How to cook:

Peel and rinse the carcass well, cut into fillets or steaks.
Dry with a paper towel, season with salt, pepper if desired and sprinkle with freshly squeezed lemon juice.
Gently wrap with foil so that there are no gaps and tears, and put in a preheated oven to 180 degrees.
Bake the salmon at 180 degrees for about half an hour.

This is a basic recipe for roasting sockeye salmon, the meat is very tender and juicy. On the basis of this method, baked fish is prepared with vegetables, lemon wedges, and various sauces.

Baked stuffed sockeye salmon

A chic, very unusual recipe. Such a fish can surprise even the most discerning gourmet.

Ingredients:

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

Preparation:

Gut the sockeye salmon, peel, carefully separate the meat and bones from the skin. Chop the meat and set aside for now.
Peel a kilogram of large shrimp. Rinse and chop the forest mushrooms. Mix shrimps with mushrooms and lightly fry over high heat.
Add juniper berries, chopped garlic, salt and pepper to the chopped fish fillet. Mix everything thoroughly and put this mixture in the fish.
Put the fried mushroom and shrimp mixture on top. Place the blank carefully in a culinary envelope.
Bake for half an hour at 220 degrees.

Video recipe

How to salt salmon at home

Sockeye has a nice feature - it will not take more salt than is required due to its fat content. It is impossible to oversalt it.

Dry salt

Ingredients:

Sockeye fillet - 1 kg;
Salt - 1 tbsp l .;
Sugar - 1 tbsp. l .;
Favorite spices - 2 tsp.

Preparation:

Mix thoroughly and pour some of the mixture into the bottom of the salt container.
Put a layer of fillets and cover with the mixture, put the second fillet on top and sprinkle with the remaining salting mixture.
Refrigerate for 2 days.

Salting in brine

Ingredients:

Sockeye salmon - 1 pc.;
1 liter of water;
3 tbsp. l. salt;
1 tbsp. l. Sahara;
1 tbsp. l. vinegar.

Preparation:

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

Video preparation

How to salt salmon caviar

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

Ingredients:

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

Preparation:

Carefully free the caviar from the films and rinse.
Fold it into a convenient container and fill it with cold brine for 1 hour.
After an hour, discard the caviar in a colander and rinse thoroughly.
Home salted caviar is stored for a maximum of 2 days.

Sockeye salmon - what kind of fish, where does it live, what is useful

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

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 a low calorie content. Its meat contains many fatty acids and antioxidants, which have a tonic and rejuvenating effect on the human body as a whole. Fluoride 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 to lower blood sugar, prevents the accumulation of cholesterol and provides the body with a lot of nutrients.

Sockeye salmon under a fur coat

There are many recipes about how this fish is cooked in the oven. Sockeye salmon in this case turns out to be tender, aromatic and tasty. What foods do we need for this recipe? This:

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

Sockeye and potato soufflé

Required ingredients for this dish:

sockeye salmon (fillet) - 300 g;
medium-sized potatoes (you can young) - 6 pcs.;
tomatoes - 4 pcs.;
large home 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 fish cooked?

Sockeye salmon baked with vegetables in the sleeve

All dishes cooked in a roasting sleeve are juicy, tender and tasty. Sockeye salmon in this case is no exception, especially if it is cooked with vegetables.

So how is salmon made? The fish in this case 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 onion;
greenery;
spices and favorite herbs for fish;
salt.

How is sockeye salmon prepared in a sleeve?

Enjoy!

Coal-grilled sockeye salmon

This recipe for sockeye salmon is quite simple, because even the most inexperienced housewife will take no more than half an hour to cook 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?

Good appetite!

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

Salmon sockeye is an elite seafood, has an impressive list of useful qualities, contains many vitamins that the body needs every day. It will not be difficult to cook steaks from this fish, since the meat is not capricious, dense.

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

Recipes for preparing a delicious product are varied, often fried or baked fish decorate the festive table. You can pickle, cook a delicious soup, make steaks. We will consider several popular recipes in more detail, step-by-step instructions will help the hostess surprise guests with a restaurant dish, without making any efforts, at home.

Fried sockeye

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

Ingredients:

steaks;
flour;
vegetable oil;
spices.

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

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

Sockeye steaks baked in foil

The foil invariably preserves the juiciness of the product, seals the juice inside the pieces, while maintaining all the useful qualities of the dish.

red salmon;
lemon;
mayonnaise;
seasonings.

Cooking takes just over 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 marinate the sockeye salmon additionally, since the seafood is quite fatty.

We put in a heat-resistant container, on top a few slices of onion, 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 are well cooked. You can serve it yourself, add a side dish, decorate a little with herbs, citruses.

Garlic steaks

Garlic, added to fish, gives a unique taste, a piquant spice, and a memorable aroma.

Ingredients:

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

Cut the prepared carcass into small slices, leave to lie to the side. Prepare the batter: beat the eggs, season with salt, throw in some dried herbs. We add flour gradually, it is constantly necessary to stir the ingredients to get a homogeneous gravy.

First, roll the pieces in flour, then dip in the resulting batter. Immediately lower the slices into a preheated frying pan, fry for a couple of minutes on each side so that the batter grabs.

We move the semi-cooked fish into a saucepan, pour a little water, crush the garlic, close the pan, simmer for fifteen minutes. During this time, the steaks will be saturated with the aromas of garlic, herbs, and the taste will be unforgettable. Potatoes, fresh vegetables are suitable for a side dish.

Red salmon stewed in sour cream

The fish in this recipe is stewed with vegetables, so a variety of tastes, different shades are created. The dish is perfect for a festive feast.

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

Can be used with seafood fillets or spine steaks. We wash the slices thoroughly, chop the onion finely, three coarse carrots. Using a frying pan, fry the onions, wait for transparency, stir constantly.

Throw carrots to the onion, a few tablespoons of tomato paste, mix the ingredients well, fry for a couple of minutes. We put 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 the bubbles, reduce the heat, close the lid, simmer for fifteen minutes. Next, turn off the dish, 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-cheese mousse. Delicate, delicious.

Ingredients:

steaks;
egg whites;
lemon;
spices.

Put the chopped steaks on a prepared baking sheet, grease with lemon juice, olive oil, put in the oven, cook for ten minutes. Beat the whites well, combine with grated cheese. We take out the baking sheet, put the fluffy mousse on the fish, send it back to bake.

We are waiting for an appetizing crust, a tempting aroma, we take the sockeye salmon out of the oven, put it on plates. Pour lemon juice on top, lay out cereal, potato garnish. Cut the greens separately, sprinkle on the dish, decorate with olives, citrus slices.

We have analyzed in stages several options for making a noble sockeye salmon. The technologies are quite simple, do not require additional equipment or complex components. There is also no need to marinate the fish, it is quite juicy, most importantly, do not overdo it on the fire, then 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 petioles , -200 ml cream (10%) or milk.

Preparation: Chop the fish fillets, salt and pepper, pour over the lemon juice and put herbs on top of the fish. Place in a greased pan. Alternatively, you can fry the fish only to a light crust, set it aside, and then pour it with sorrel sauce and bring it to full readiness in it. And in fact, and in another case, it will turn out delicious, and the choice, as always, is yours.

For the sauce cut the sorrel as small as possible, preferably not in strips, but in 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 a sheet plate. In this case, the sauce will be quite homogeneous even without using a blender. Melt the butter in a separate skillet, put the finely chopped onion and fry for 3 to 4 minutes until transparent. Add a tablespoon of flour and, stirring vigorously, fry until the flour has absorbed all the oil and forms lumps. Then 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 desired sauce consistency is achieved. Finally add salt and pepper, bring to a boil and cook for 1 - 2 minutes. Re-evaluate the consistency and if necessary, if the sauce is thick, add a little milk. Pour the chopped sorrel into the sauce and cook for literally 1 - 2 minutes until the color changes. Rate the uniformity. If you decide that the texture is rough (especially if you used sorrel with stalks or veins), break the sauce with a blender. Pour the sauce over the fish and put in the oven at 180g, for 10-15 minutes. Enough time, do not overexpose otherwise spoil the dish. You get a very tasty juicy fish.

Sockeye salmon, perfectly fit into this dish, halibut is somewhat fatty. The meat of the 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 the sockeye salmon, which makes it noticeably different from other salmonids, in which the meat is usually pink.

Thanks to this gourmet diet, sockeye's taste is different, richer and richer, which some people seem to be not quite familiar with. Sockeye salmon is very rich in protein and healthy fats., in which there are 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 its high protein and fat content, sockeye salmon are not rich in calories - only 157 kcal per 100 g therefore, like other salmon, it can be used in weight loss diets.

Sockeye benefits

If you eat sockeye salmon regularly in combination with other healthy foods, you can normalize metabolic processes - in particular, blood sugar; restore cholesterol balance and provide your body with many vital substances. You just need to 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 fluoride in sockeye salmon. Therefore, sockeye dishes are very useful for adolescents, children, pregnant women and the elderly.

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

How to cook delicious salmon

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

Sockeye is prepared in different ways - when smoked, it is especially tasty, and the balyk is excellent. Salt salmon should be moderate: its tender meat, saturated with healthy fats, becomes a delicacy product, with which any dish turns out to be festive. Salted sockeye is added to salads and cold snacks, but it is good and fresh, hot - baked or steamed.

Sockeye cooks very quickly in the oven.... It is necessary to take 1.5 kg of fillet, fresh or frozen - in the latter case, defrost it slowly. Cut the washed fillet into medium pieces, remove the seeds, salt it evenly, sprinkle with pepper, pour over with lemon juice and put in a greased dish - 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). The form with the fish is pulled out, the resulting mixture is spread on it in an even layer, and again they are set to bake for 10 minutes. Serve sprinkled with lemon juice.

The fastest way to cook a dish of sockeye is in a multicooker. if there is such a device in the kitchen. A kilogram of fillet is cut into medium-sized pieces, placed in a mold greased with butter, sprinkled with your favorite seasonings - Provence herbs are well suited, spread 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 and fish mode for 5 minutes.

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

Where to catch a sockeye salmon. Sockeye salmon on coals

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

Abroad, for example, in the USA and Japan, sockeye salmon are grown especially for amateur athletes. Sports fishing is also permitted in some regions. So, tourists from the central regions of the country and even from Europe come to Kamchatka every year. To do this, you can buy a special fishing tour and legally catch sockeye salmon; however, the fish raised for sport fishing is not too large: it usually weighs less than a kilogram, but this does not in any way reduce the pleasure of the process of fishing and catching. Salmon, as a rule, spawn in rivers, but sockeye salmon is also different here: most often it spawns in clean lakes, where there is natural spring water.

Therefore, if you yourself are lucky enough to catch a 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. You only need lemon, onions and spices - fresh salmon will be good even without salt. Gut the fish, rinse, cut into steaks about 1.5 cm thick and marinate: put in a prepared container, mix with onions, chopped lemon (1/3) and spices, and leave for 20 minutes. Onions, cut into rings, you need to mash a little in advance so that it starts up the juice. The coals must be prepared correctly so that the heat from them is uniform; then put the steaks on a wire rack and fry for 80-10 minutes on each side, pouring with lemon juice. The fish will be ready when it becomes golden: do not leave it, otherwise it can quickly turn into coals. Charcoal baked sockeye salmon looks very nice on fresh green salad leaves.

Sockeye salmon is surprisingly tasty and healthy, but you should not use it during an exacerbation of gastritis, as well as in case of gastric ulcer and duodenal ulcer.