How to marinate salmon for barbecue

Tips for making salmon marinades
Marinade recipes

Cooking salmon on the grill is very popular. They say that this fish is so good that it does not need additional “decorations” that can drown out its unsurpassed taste. It is believed that when baking salmon marinade on a grid, it is necessary to choose the most common one (usually a minimum of spices and lemon juice), but for lovers of tests this, naturally, is not enough, and they are convinced that the right ingredients for the sauce will only improve the taste and make it catchy and unusual.

There are a huge number of recipes, including exotic ones, that will not spoil the delicate taste of reddish fish, but will even profitably emphasize it by adding unique notes. The main thing is to keep in mind that it is not allowed to marinate salmon like meat; it requires a different approach.

Tips for making salmon marinades

Salmon is quite soft and warm in itself, and this must be taken into account when choosing a marinade for shish kebab; otherwise, the fish fillet will simply fall apart, and it will be unrealistic to string it on skewers or even bake it on a grid, because the ingredients must be gentle and they are not required be a lot. On the other hand, the marinade should not make the salmon flesh very dry. Experts categorically do not advise putting mayonnaise and vinegar in it - they can just spoil the kebab.

If the process takes place outdoors in the summer, then it is better not to put perishable goods in the marinade.

It is not recommended to keep burgundy fish in the marinade for a very long time - one or two hours will be enough.

If the fish is not oily, you need to add olive oil to the sauce.

Unlike meat, salmon for barbecue must be salted immediately. Salt will free the fish from excess water, its meat will become denser and will hold better on skewers or skewers.

You should not use very spicy spices; it is best to take Provençal herbs. Cream will make the fish meat even more tender and generous.

Marinade recipes

Any salmon marinade recipe can be used for trout.

Traditional

Involves a minimum of ingredients: olive oil, lemon juice, pepper and salt. The ingredients are combined and mixed. The salmon steaks are poured into the mixture and kept for a quarter of an hour, after which they can be removed and placed on the grid. The fish comes out soft and tender.

With snow white wine

Ingredients for 1 kg fillet:

dry snow-white wine – 3 tablespoons;
crushed garlic - 3 cloves;
soy sauce – 1 teaspoon;
lemon juice – 1 tablespoon;
spices and salt.

Combine all ingredients and mix thoroughly so that the mixture is as homogeneous as possible. Pour over the salmon pieces and marinate under the lid for half an hour, a maximum of an hour.

With honey

This option is for lovers of sweet notes in a fish dish.

honey - a tablespoon;
lemon;
garlic – 3 cloves;
olive oil;
chilli;
parsley;
salt.

Grate the lemon zest and garlic, squeeze out the lemon juice, finely chop the parsley, add honey, olive oil, chili and salt and mix. Place salmon pieces into the mixture and marinate for 20 minutes.

With Provençal herbs

To marinate salmon for barbecue using this method, you will need olive oil, lemon juice and moderately fragrant Provençal herbs: thyme, rosemary and oregano. Prepare a mixture of oil, lemon juice and herbs, place the salmon in it and leave for a quarter of an hour. There is no need to marinate longer, otherwise the smell will be too strong, which in no way suits the fish with its tender flesh.

With pomegranate juice

Ingredients for 1 kg salmon fillet:

pomegranate juice – 250 ml;
olive oil – 2 teaspoons;
coriander;
khmeli-suneli;
pepper;
salt.

Cut the fish fillet into portions and place in a deep bowl. Salt, pepper, add spices. Pour in the pomegranate juice and olive oil, mix gently, cover and marinate for 2 hours in the refrigerator.

With mineral water

sparkling water - a glass;
onions - 4 onions;
bay leaf – 3 pieces;
spices, pepper, salt to taste.

Place salmon portions in a saucepan, add chopped onion, spices, salt and pepper, add mineral water, cover and leave for 30 minutes. It is not recommended to marinate longer, otherwise the pulp will fall apart.

Special marinade for grilled salmon

Ingredients for 1 kg fillet:

martini – 100 ml;
lemon – 1 piece;
onion – 0.5 kg;
garlic – ½ head;
fresh cilantro – 50 g;
dried dill – 1 spoon;
ready seasoning for fish;
salt.

Prepare a mixture of crushed garlic and cilantro, add salt, fish seasoning, dried dill. Rub the salmon fillet with a dry consistency and leave for 10 minutes. Then cut the fillet into portions, add onion rings and mix. Squeeze the juice from the lemon, combine with the martini, pour into a container with pieces of salmon. After half an hour, you can string them onto skewers or skewers and fry them over coals.

With yogurt

onion - 1 onion;
juice of 1 lemon;
natural yogurt without flavoring additives (preferably homemade);
salt.

Finely chop the onion, squeeze out lemon juice, add yogurt and salt. Place the salmon in the marinade and leave for 30 minutes. The fish comes out as if airy, with a consistently gentle taste.

With ginger

fresh ginger – 10 cm;
garlic – 2 cloves;
dry chili;
vegetable oil;
soy sauce;
salt.

Peel and grate the ginger and garlic, add vegetable oil and soy sauce, chili pepper and salt, mix and place the fish in it. Leave in the refrigerator for an hour.

Another recipe for fish marinade with ginger:

ground ginger – 1 teaspoon;
olive oil – 5-6 tablespoons;
lime – 1 piece;
dill;
ground pepper;
anise;
salt.

Squeeze lime juice, add olive oil, ground ginger, anise, pepper, finely chopped dill and salt. Place pieces of fish into the mixture and marinate for 2 minutes in a cold place.

In Chinese

Salmon kebab prepared according to this recipe simply melts in your mouth. For the marinade you will need the following ingredients:

rice vinegar;
soy sauce;
olive oil;
grated garlic;
a pinch of sugar;
spices to taste.

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

With mustard

lemon juice – 3 teaspoons;
mustard – 2 tablespoons;
garlic – 2 cloves;
zest of 1 lemon;
dill - 1 bunch.

Grate the garlic and lemon zest, finely chop the dill with a knife and mix it all with mustard and lemon juice. Place pieces of salmon in the marinade and leave for half an hour. Then you can string them on skewers and send them to the grill.

You can cook it a little differently. This recipe requires Dijon mustard, half a glass of dry white wine, olive oil, paprika and salt. Mix the ingredients, pour over the salmon steaks for 20 minutes, then grill. Mustard gives fish a special smell, pungency and distinctive taste.

With beer

To make this sauce you will need:

live beer - a few tablespoons;
pepper;
onion;
sugar;
sea salt.

Cut the onion into medium cubes, add beer, pepper, sugar and salt, mix, leave for 15 minutes. Place salmon pieces into the marinade. After 20 minutes you can fry it.

With olives

This recipe will delight lovers of spicy dishes. To make the marinade you need to take:

pitted olives;
lemon juice;
garlic;
olive oil;
greens to taste;
salt.

Finely chop the garlic, olives and herbs with a knife and add salt. Place in a blender, add olive oil and lemon juice and blend. Place the salmon pieces in the marinade for 30 minutes, then start roasting over coals.

With sour cream

sour cream – 1 tablespoon;
1 lemon;
1 onion;
greenery;
salt.

Chop the onion, squeeze out lemon juice, chop the herbs, add sour cream, and add salt. Place the fish in the marinade and leave for half an hour.

Frisky marinade

If you need to quickly marinate salmon for barbecue, you can proceed as follows. Rub the fish pieces with a consistency of sweet sand (3 teaspoons) and salt (1 teaspoon) and leave for 10 minutes. Then wash the pieces with water, coat them with olive oil and start frying.

Salmon can completely replace meat in kebabs, and almost all lovers of food cooked on coals even prefer fish as the easiest and most necessary product. Another advantage is that marinating takes much less time.

Marinated salmon – 4 recipes for the perfect appetizer

Marinated salmon is a wonderful appetizer that can be prepared entirely on your own. The fish comes out very juicy, fragrant and tasty.

General Tips

The freshest salmon should be used as a standard for marinating. If you cannot purchase this product, then a fresh frozen product will do. You just need to defrost it properly. Under no circumstances should you microwave or immerse fish in hot water. This will really ruin the taste. It’s best to let it slowly thaw in the refrigerator.

For marinating, it is best to cut salmon into boneless, skinless fillets. The prepared fillet is cut into pieces or marinated as a whole layer. It is better to prepare marinade for salmon using lemon juice, because it contains vinegar. If there is no lemon, then it is better to take apple or wine vinegar.

Homemade marinated salmon

A typical recipe, but the end result is superbly delicious.

salmon fillet – about 500 g;
coarsely ground sea salt – 1 tbsp. l.;
sweet sand – 0.5 tbsp. l.;
soy sauce – 2 tbsp. l.;
refined vegetable oil – 2 tbsp. l.;
lemon juice – 2 tbsp. l.;
ground coriander – 0.25 tsp;
fresh dill - optional and to taste

First rub the prepared fillet with sugar, and then with salt and ground coriander. In a separate container, mix soy sauce, oil and lemon juice.

Place the fillets in a container or glass pan and pour over the marinade. Turn the fish over a couple of times so that it is covered on all sides with marinade. Sprinkle chopped dill on top. Cover the container with a lid and refrigerate for 1 day.

Salmon marinade with green tea and tangerines

Thanks to the unique marinade, the taste of salmon is unique.

salmon fillet – 500 g;
salt – 1.5 tbsp. l.;
greenish tea (dry brewing) - 0.5 tbsp. l.;
cloves - 2 buds;
Apple vinegar – 1 tbsp. l.;
garlic – 2 cloves;
tangerine – 1 pc.;
dry rose wine – 50 ml;
vegetable oil – 15 ml;
aromatic peppercorns – 4 pcs.;
dry spicy herbs - 1 tbsp. l.;
reddish hot pepper – 1 pod.

First, brew the tea by pouring 50 ml of boiling water over the dry tea leaves. Let it brew for 10 minutes and strain. Chop the garlic and finely chop the hot reddish pepper (adjust the amount of pepper to taste).

Now let's peel the tangerine. You can divide the fruit into slices and cut into pieces, or you can squeeze out the juice. Instead of tangerine, you can use orange or clementine to make the marinade.

Place the fillet pieces into a glass or plastic bowl, add pieces of tangerines (or juice squeezed from them), pour in strained tea, add spices, garlic and hot pepper. Stir, cover and refrigerate for 48 hours.

Oriental marinated salmon

This marinade contains fresh ginger, which gives the fish a particularly special taste.

salmon fillet – 400 g;
apple or wine vinegar – 100 g;
water – 150 ml;
sugar – 100 g;
onion – 1 (small);
fresh ginger root, finely chopped - 1 tbsp. l.;
salt – 1 tsp;
dark and aromatic peppercorns - 5 peas each;
cloves - 3 buds;
star anise – 3 stars.

Boil water, add salt and sugar, as well as all the spices. Stir until the sugar is completely dissolved. Remove from heat and pour in vinegar. Let the marinade cool.

Cut the onion into thin half rings, chop the ginger or grate it on a small grater. Cut the fish fillet into narrow strips or cubes. Transfer to a container with a lid. Pour the cooled marinade on top and stir. Cover the container with a lid and refrigerate for a day.

Marinated salmon without salt

A unique recipe for marinating salmon without using salt. The fish turns out to be very warm; it is especially recommended to serve it with snow-white wine.

salmon fillet – about 500 g;
coriander seeds – 1.5 tsp;
aromatic peppercorns – 6 pcs.;
onion – 1 pc.;
juice squeezed from 1.5 lemons;
lemon – 1 pc.;
whole grain mustard – 1.5 tsp;
sugar (preferably brown) – 1 dessert spoon;
vegetable oil – 100 ml.

Place a small frying pan on the fire. Once it warms up, add coriander seeds and peppercorns. Fry for a few minutes. This treatment will make the spices more fragrant. Roasted spices must be crushed in a mortar. You don’t need to grind it too much, it’s quite easy to flatten the seeds.

Divide skinless salmon fillet into 4 pieces. Roll any piece in a mixture of chopped coriander and pepper. Place the pieces in a suitable container. Sprinkle the top with a bay leaf broken into pieces and thin onion half rings.

Wash the lemon well and cut into thin halves of circles. Place lemon slices on top of the fish, and also insert lemon slices between the fish slices.

In a separate bowl, prepare the marinade: pour in lemon juice, add sugar, butter, mustard. Beat well and pour the prepared marinade over the fish. Cover with cling film and refrigerate for at least a day. This fish keeps well for a week, so it can be prepared in advance.

Marinate salmon: step-by-step recipe with photos

Salmon is not a cheap fish, but if you are lucky enough to get a tasty and healthy fish, then it is better to cook it right away, because repeated freezing spoils both the taste and healthy characteristics of the delicacy.

The fish can be smoked, salted, or marinated salmon can be prepared at home.

What is needed for marinating?

Before making marinated salmon at home, you need to prepare:

kilogram of salmon fillet;
100 grams of salt;
2 tablespoons white sugar;
2 tablespoons of vodka or cognac;
2 tablespoons of fresh herbs;
paper towels;
food cellophane film;
tray;
flat dish;
cargo (a jar of water, for example).

Depending on the weight of the salmon, the amount of other ingredients will vary.

Preparing ingredients for marinating

Preparation begins with choosing a good piece of fish fillet. It must be bold. During the marinating process, the fat content will disappear, and the taste will improve significantly.

Please pay attention to the following:

Salmon does not have to be frozen, just chilled. More than once frozen and thawed fish will not be tender and juicy.
Salmon weighing one kilogram will yield 8 servings of marinated fish, but provided that the fish is fresh, without stains or damage to the skin. By the way, the skin must be dense and healthy - this is one of the criteria. The pulp should be a catchy orange-pink color and quite elastic. Reddish colors are a sure sign that the fish has been tinted. The skin must be dense, grayish, with a silvery tint, and not black, soft, spoiled.
It is better to take fish on the day of marinating. If you buy fish a day or two in advance, then store it in the refrigerator on the coolest shelf.

Processing fish with ready-made marinade and alcohol

First you need to prepare the marinade, then remove the salmon from the refrigerator, wash it under running water and remove excess water with cardboard towels.

The baking sheet is covered with cling film, folded in several layers, and the salmon is placed on it, skin side down. Remember that all the bones must be removed; you can use culinary tweezers for this.

After this, the fish is rubbed with vodka or cognac, left to soak for 10 minutes, and then poured with marinade. Little alcohol is needed, just a couple of teaspoons, but the marinade is used generously so that the fish is soaked and marinated on both sides. Excess marinade can be washed off, but it’s better to throw it in for some piquancy.

How to marinate salmon at home?

After the salmon has been marinated, it must be tightly packed in cling film. The edges of the film must be wrapped so that there are no gaps left and air does not penetrate inside.

The salmon is covered with some kind of flat dish or cutting board, and a pressure in the form of a jar of water, a heavy stone, a small weight or a dumbbell is placed on the surface of the plate or board. This will help the ingredients soak the salmon better.

In this form, put the salmon in the refrigerator for three days. You can do it for two days, but then the fish will be less salty. During this period of time there is no need to touch the fish; it must marinate in peace.

After 3 days, the salmon is taken out from under pressure, unwrapped from cling film and washed under running cool water to wash off the salt and remaining marinade. If this is not done, the fillet will turn out very salty and spicy.

After this, the fish is cut with a fillet knife, moving horizontally in one direction. You will get excellent slices for sandwiches. Take a sample: the fish may still be salted. Then wash the fillet in water again.

Ready-made marinated fish is an ideal addition to salads, pizza and cold appetizers.

Fast and simple

How to marinate salmon at home in 30 minutes? To do this, prepare the fish and a regular marinade consisting of:

juice of 1 lemon;
consistency of rosemary and basil;
salt.

The amount of ingredients is determined by eye, depending on the amount of fish being marinated. All ingredients are combined, rolled into fish, covered tightly or put under pressure, and put in the refrigerator for half an hour.

After this, the salmon can be safely fried in a frying pan, baked in the oven, or grilled.

Some useful tips

To make the delicacy even more delicious, the masters marinate the salmon, adhering to the following tips:

Snow-white sugar is replaced with brown sugar to enhance the sweetness.
They use olive oil and only the freshest herbs.
An extra-fast version of the marinade is the following recipe: cut the salmon into thin pieces (like for a sandwich), dip it in the marinade on both sides, wrap it in cling film and put it in the refrigerator for 2 hours.
Ready fish is suitable for soups, sandwiches, and salads.

Marinate salmon in an oriental style

An exotic version of marinated salmon. The fish turns out indescribably tasty, especially on sandwiches.

Before starting work you need to prepare:

400 g clean (boneless and skinless) salmon fillet;
150 ml water;
100 ml grape vinegar (7%);
0.1 kg sugar;
3 pieces of star anise;
6 clove buds;
6 peas of aromatic pepper;
10 dark peppercorns;
1 tsp. salt;
1 tbsp. l. fresh ginger;
3 shallots or 1 small sweet onion.

We marinate salmon in the oriental way:

The fillet is cut into thin pieces, as for sandwiches.
The onion is cut into half rings.
All other ingredients, except ginger, are combined in a small saucepan, brought to a boil and cooled.
Pour the chilled marinade over the fish pieces and put them in the refrigerator for a day. The finished fish can be served to the table.

Salmon marinated with green tea

Another unusual recipe for how to deliciously marinate reddish fish. Prepare the following ingredients:

1 kilogram of salmon:
a pinch of marjoram;
cloves – 4 buds;
salt – 3 tbsp. l.;
greenish tea – 1 tbsp. l.;
vinegar - 2 tbsp. l.;
garlic cloves – 4 pcs.;
anise - a pinch;
tangerines - a couple of pieces;
dry rose wine – 100 ml;
vegetable olive oil – 30 ml;
a pinch of tarragon;
reddish hot pepper - a thing;
dried parsley;
allspice – 8 peas.

Marinate the salmon according to the instructions:

Greenish tea should be brewed steeply: 50 ml of boiling water per 1 teaspoon of tea. Brew for 10 minutes. Pay attention to the properties of greenish tea. It doesn’t matter what it will be - bagged or loose, the main thing is a rich smell and the absence of tea dust that remains on the walls of the cup.
Garlic is grated or passed through a press.
Finely chop the hot pepper, removing the seeds.
Tangerines are peeled, divided into slices and cut in half. Instead of pieces, you can use citrus juice.
The fish is cut into small pieces and placed in a bowl.
Pieces of tangerines, tea, spices, salt, squeezed garlic, wine and vinegar are added to the salmon. Mix well, put into jars and put in the refrigerator for two days.

Conclusion

Marinating salmon is as simple as salting it. Salmon is one of those types of fish that is mixed with an abundance of ingredients. Choose your favorite marinade, and you will prepare a delicious fish delicacy, just like in the best restaurants.