Sockeye salmon steaks recipes. How to cook sockeye salmon deliciously in the oven - How to bake sockeye salmon. How long and at what temperature to bake sockeye salmon. How to cook sockeye salmon steaks in the oven or slow cooker. Sockeye salmon steaks in the oven. The cooking process is simple

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

What are the benefits of sockeye salmon? It is not bony, and its meat has a very delicate taste. The advantage is that the fish is not fatty, so it has absolutely no calories. Its use is allowed even for those people who have problems with the gastrointestinal tract and are constantly on diets.

Sockeye salmon 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 reduce cholesterol levels in the blood. Fish also contains natural antioxidants that slow down the aging process. Omega fats prevent the formation of cancer cells.

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

We will look at recipes for cooking sockeye salmon below.

Fish baked in the oven with lemon

Sockeye salmon can be deliciously cooked in the oven. The dish turns out to be low in calories, but healthy and nutritious.

We will 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 dietary dish, you can replace this ingredient with low-fat kefir);
dill – 20 g;
spices - to taste.

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

Under running water rinse the fish. Prepare the carcass by removing unnecessary parts (head, tail, fins, entrails).
Cut a lemon in half and sprinkle the juice over the fish. Give time for the sockeye salmon to marinate.
At this time, start frying the vegetables. Cut the onion into half rings and 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 it on a baking sheet.
Place a couple of lemon slices and your favorite greens into the belly. Perfect option– dill, basil, thyme. With their help, you will add piquancy to the fish and remove excess bitterness.
Lubricate the carcasses with mayonnaise, place onions and carrots on them.
Add spices (to taste), sprinkle with lemon juice and place in the oven.

The fish should be cooked for 40 minutes at 180 degrees. Be careful not to burn the vegetables on top.

Sockeye salmon soup

Fish soup is liked not only by adults, but also by children. We offer classic recipe preparing sockeye fish soup.

You will need these ingredients:

fish – 0.5 kg;
potatoes – 300 g;
onion– 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. A head and tail would be perfect.

The cooking process is quite simple:

Fill a saucepan with cold water. A medium saucepan will require 2 – 2.5 liters of water.
Place the cut fish in the pan, trying to make sure that the liquid completely covers it. If you use the head, be sure to cut out the gills, otherwise the broth will taste bitter.
Place the pan on the fire and after boiling, add the onion (whole) to the broth.
Peel the carrots, cut into small slices and add to the broth.
Remove the foam - only in this case the broth will be transparent.
Add Bay leaf and peppercorns, then cook the broth for 20 - 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 get into the soup.
Let the broth continue to simmer, and at this time cut the potatoes into small cubes and add to the future fish soup.
Add salt and pour a glass of vodka. The chefs allow you to replace the drink with a glass of white wine. Don’t worry, this soup can be given to children, since the alcohol will completely evaporate when boiling. But the soup will be very rich.
Cook the soup for another 10 - 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.

Recipe for cooking in foil

Red sockeye fish is distinguished by its low calorie content.

To prepare an excellent dietary dish 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 greens in the belly.
Wrap the fish in foil.
Place in the oven.

The fish is baked for about 30 minutes at a temperature of 180 degrees. Want to get a delicious crust? 10 minutes before the end of cooking, simply tear the foil and place the carcass under the heat of a grill or convector.

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

How to deliciously fry sockeye salmon

Fried sockeye salmon is a wonderful main course that can be enjoyed by anyone. festive table. Its advantage is that the fish cooks 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.

The ideal combination of seasonings for fish is paprika, thyme, coriander, oregano. Do not burden its taste with too rich a set of spices.

Cooking process:

Prepare the steaks, dry them with a towel and grease them 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 immediately place in the pan.

Sockeye salmon fillet is very tender and juicy, it is very important not to spoil such a delicate product. The optimal roasting time is 3 – 4 minutes on each side. Believe me, this will be enough for the fish to be completely cooked.

Salting at home

Sockeye salmon fillet can be easily salted. Anyone who respects fish dishes will enjoy eating a sandwich with such fish for breakfast.

The recipe is quite 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:

Mix all dry ingredients.
Pour half of them into the bottom of the container in which the salting will take place.
Place fish fillets on top.
Sprinkle with remaining herb and spice mixture.
Place the product in the refrigerator.

Salting time is 2 days. Such delicious fish will go perfectly with buttered bread toast and will fit wonderfully into many salads.

Juicy red fish cutlets

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

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

For the cutlets we will need the following components:

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

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

Preparation:

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

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

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 it’s the side dish that adds an extra touch to this dish. For him, the usual one is taken White cabbage, finely chopped and scalded with boiling water. Two small pickled cucumbers are cut into slices, and a small onion into rings. Core six walnuts 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!

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Sockeye salmon is one of the representatives of the salmon family. Sometimes this fish is called red not only because of the color of the meat, but also because of its appearance. Sockeye salmon lives in the Pacific Ocean and the Sea of Okhotsk.

In general, the fish is classified as large and reaches 10 kilograms in weight, but due to early catches, only those weighing up to 4 kilograms are available for sale.

It reproduces only in places where springs flow; the first spawning occurs at 4-5 years. In this article we will talk about methods of preparing fish and its beneficial properties.

Useful properties of sockeye salmon

Sockeye salmon surpasses even everyone’s favorite salmon in taste. The main advantage is its fat content; 100 grams of fish contain 150 kilocalories.

Sockeye salmon will hold large quantities nutrients, which are expressed as:

Protein – forms material for muscles and tissues;
Selenium – increases immunity levels and is an antioxidant;
Omega – 3 – helps to establish normal level cholesterol and serves as a prevention of atherosclerosis;
Folic acid – required by pregnant women for normal childbearing;
Vitamins B12 and A – improves skin quality and helps with growth;
Sulfur – resists harmful bacteria;
Fish oil – resists the formation of blood clots in blood vessels;
Phosphorus – strengthens bones and teeth;
Potassium – removes excess fluid in the body.

Eating fish has an extremely positive effect on the female sex, eliminating cancer in them. In addition, fish meat restores hair and strengthens nail plates and helps to properly form the fetus during pregnancy.

But there are also disadvantages to eating sockeye salmon:

They are strictly not recommended for obese people;
Due to diseases of the gastrointestinal tract, experts also do not advise eating sockeye salmon.

Let's celebrate! You can prepare a huge number of dishes from sockeye salmon, which will be discussed below.

Sockeye salmon - recipes

You can only buy it in large fish stores, the cost exceeds 700 rubles per kilogram, and canned fish is also on sale. In fish stores you can see not only whole fish, but also portioned pieces called steaks.

The most popular recipes for preparing sockeye salmon will be described below.

Sockeye salmon in the oven in foil

This recipe is suitable for both a holiday table and a weekday. Lovers of red fish meat will rate it highly, as the unusual combination with other ingredients and simplicity will not leave any gourmet indifferent.

Ingredients:

Individual number of steaks (1 steak for each guest and 2-3 pieces in reserve);
100 grams of hard cheese;
100 grams of vegetable oil;
Spices intended for fish;
Salt and pepper to taste.

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

Bite activator. Stimulates a strong appetite in fish, attracting it even in cold water. It's all to blame pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
Correct selection of gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Cooking steps:

Pre-process the fish if it has been frozen;
Wash the pieces thoroughly and drain in a colander;
Next, put the fish, seasoning and oil in a deep bowl, and mix. It is advisable to leave it to soak for several hours;
Place the fish on individually prepared foil layers and cover with the remaining material;
Place all the pieces on a baking sheet and bake for 20-25 minutes, depending on the thickness of the steak;
Then take it out of the oven and open the steaks a little;
Sprinkle with cheese and place in the oven until golden brown.

Let's celebrate! You can prepare it not in an individual foil bag, but simply by lining the bottom with foil. To prepare the recipe, you don’t have to take steaks; you can bake the whole fish.

Stuffed sockeye salmon

The second dish, which will be described below, is not difficult to prepare, but will look advantageous anywhere. It is also important that it can be consumed by those who fast, on days when they can eat fish.

Components:

2 kilograms of sockeye salmon;
0.5 carrots and onions;
1 kilogram of potatoes;
1 large and juicy lemon;
Greenery;
Seasoning to taste.

How to cook:

Peel onions, carrots, potatoes and fry in vegetable oil on both sides;
Remove the fins and tail from the fish, and cut the belly;
Wash the sockeye salmon, dry it and only then use spices;
Place the potatoes on a baking sheet and place the fish on it;
Stuff the inside of the fish with onions (rings) and carrots (rings);
Make vertical cuts and insert the lemon;

Bake for 25-30 minutes at maximum oven temperature.

How to salt sockeye salmon?

There are several ways to salt sockeye salmon:

Dry salting does not require additional marinade;
Wet salting requires the presence of a marinade.

Accordingly, it is not possible to answer which method will be tastier, since everyone has their own taste, but the dry method will be the most popular and fastest.

This method is easy to make and will help out when you forget to buy salted fish for sandwiches or salad.

For implementation, the following ingredients are required:

Small sockeye salmon;
Coarse salt;
Pepper;
Seasonings as desired.

How to cook:

Gut the fish well, rinse and dry (it is best to take fillet, it is already processed and does not contain bones);
If the fish is large, it is recommended to cut it into smaller pieces;
Rub dry sockeye salmon with salt, and add seasoning and pepper to the belly;
If you don’t mind the aroma of garlic and herbs, you can also add it;
Place in a deep bowl and cover with a lid of a smaller diameter, adding a weighting agent. The fish will be ready to eat the very next day.

Let's celebrate! After such procedures, the fish can already be eaten; if it is not possible to eat the whole fish right away, it can be stored for 30 days in a cold room. In order not to confuse the production date, you should attach a sticker with the date of pickling, and after one month, dispose of it.

Baked sockeye salmon with cheese sauce

Sockeye salmon with cheese sauce sounds beautiful, but the taste is absolutely extraordinary. Cheese fans will definitely not remain indifferent to this dish.

Ingredients:

2 kilograms of sockeye salmon;
100 grams of fat sour cream;
200 grams of hard cheese;
Salt and pepper to taste.

Cooking steps:

Prepare the fish for baking; you can use either steaks or whole fish;
Place on a baking sheet, sprinkle with spices, place in the oven for 15 minutes;
Mix the grated cheese and full-fat sour cream and after the time has passed, pour it onto the fish and leave for another 15 minutes;
Sprinkle before serving green onions and parsley.

Cheese together with sour cream will give the dish the necessary tenderness and juiciness.

Sockeye salmon in a sleeve with vegetables

The dish is designed for 6 servings. Components:

Sockeye salmon is small in size;
300 grams of potatoes;
1 large carrot;
2 onions;
Odorless oil;
Spices to taste.

Preparation:

Place the potatoes, cut into rings and properly peeled, into the sleeve;
Separately, fry onions, carrots and chopped garlic and pepper in a frying pan;
Then place the fried potatoes on top and place the fish, cut into small pieces, on top;
Tie the sleeve and make holes in it with a knife;
After that, pull out the sleeve and open it on top, put it in the oven until golden brown.

Sockeye salmon soup

Fish soup is usually called a romantic dish, since it must be prepared using freshly caught fish from nature. But despite the standard of preparation, fish soup can also be cooked at home with red fish.

Components:

Sockeye salmon with bones (bones will make the broth much fattier);
3 medium potatoes;
1 carrot;
200 grams of millet;
Salt;
Greenery;
Water.

Step-by-step instructions:

Pour water into the pan and add the fish, cook after boiling for 10-15 minutes;
If bellies and tails were taken, then remove them from the broth and separate the bones from the fillets;
Add diced potatoes and carrot rings;
Rinse the millet and add to the soup;
Cook for 25 minutes and add greens 2-3 minutes before readiness.

Fish under lemon

Tomato sauce for baking

Bake with cheese

Sockeye salmon in foil

Spicy sockeye salmon in a sleeve with vegetables

Salted sockeye salmon

Don’t forget how tasty 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:

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.
Clean the sockeye salmon, wash and dry. 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 the herbs well with lemon juice.
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.
The filling for the belly is lemon, cut into slices, and a mixture of finely chopped herbs (dill, parsley and tarragon).
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.
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:

Clean and rinse the carcass well, cut into fillets or steaks.
Dry with a paper towel, add salt and pepper if desired and sprinkle with freshly squeezed lemon juice.
Carefully wrap in foil so that there are no gaps or tears, and place in a preheated oven at 180 degrees.
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:

Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside for now.
Peel a kilogram of large shrimp. Wash and chop wild mushrooms. Mix shrimp 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 pour this mixture into the fish.
Place the fried mixture of mushrooms and shrimp on top. Carefully place the preparation into a culinary envelope.
Bake for half an hour at 220 degrees.

Video recipe

How to pickle 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:

Mix thoroughly and pour part of the mixture into the bottom of the salt container.
Place a layer of fillet and cover with the mixture, place the second fillet on top and sprinkle with the remaining pickling mixture.
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:

To get a spicy fish, you can add spices to taste. Pour all ingredients into boiling water, boil for 1 minute and cool.
Cut the carcass into steaks, place in a salting bowl and pour over the cooled brine.
Keep refrigerated.
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:

Carefully remove the caviar from the films and rinse.
Place it in a convenient container and pour cold brine for 1 hour.
After an hour, drain the caviar in a colander and rinse thoroughly.
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 - inhabitant 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. IN large quantities fluorine and phosphoric acid are present, 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 to be 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 well.

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

Sockeye salmon 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). Set our main ingredient aside 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 charring.

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; often fried or baked fish decorate the 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. Place the steaks preferably on a lettuce leaf to open taste qualities squeeze a little lemon on top. 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 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 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 a unique taste, spicy spice, and a 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, 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, a tempting aroma, and take out the sockeye salmon from oven, put 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, 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. In a separate frying pan, melt the 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 place 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 products, can be brought back to normal 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 function 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 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 greased form butter, sprinkle with your favorite seasonings - “Herbes de Provence” works well, lay on top with thin rings of onions and tomatoes and grease 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 leaves green salad.

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.

In addition to sockeye salmon, you can bake any red fish under a cheese and protein coat. This means pink salmon, chum salmon, trout, and salmon. I wrote this in ascending order of price, and sockeye salmon is somewhere in the middle of this list in terms of cost.

In the ingredients I indicated ready-made spices “for fish” because they are suitable different variants, as well as just fresh or dried parsley, ground hot or allspice peppers, lemon juice and zest, etc. My spice bag says white pepper, saffron, suneli hops and ginger.

To cook sockeye salmon with cheese in the oven, prepare the ingredients according to the list.

If you bought an unfinished fillet, then additionally prepare the fish yourself. To do this, cut off the skin from pieces of sockeye salmon and remove the backbone with bones. Sprinkle the sockeye salmon fillet with spices for a few minutes. You need to be careful with salt, because the cheese will add saltiness anyway.

Place the sockeye salmon pieces in a preheated oven on a baking sheet greased with butter or vegetable oil. Bake for 7-10 minutes at 180-200 degrees.

While the fish is in the oven, prepare the filling, that is, the “fur coat”. Beat the egg whites until light foam.

Add grated hard or semi-hard cheese and stir.

Remove the baking sheet with pieces of sockeye salmon from the oven, quickly cover them with the protein-cheese mixture and return them back for another 7-10 minutes.

Juicy and very tasty sockeye salmon, cooked in the oven, is ready.

Serve sockeye salmon with side dishes of potatoes, rice or vegetables.

Bon appetit!