Many housewives want to know how to fry pink salmon so that it is juicy. And this recipe will help them. Fish cooked using it does not lose its fat and does not become dry during frying. In addition, the maximum amount of useful substances remains in it. And this is zinc, fatty acids and many other valuable elements.

Fried pink salmon will be an excellent addition to side dishes in the form of rice or mashed potatoes. It can also be served with vegetables - raw or stewed. Thanks to the secrets taken into account in this recipe, the dish turns out incomparable. The household will definitely like it, becoming one of the favorites on the family menu. So, how to fry pink salmon tasty and juicy? Read, memorize and try!

Required Ingredients

- one fish carcass;

- vegetable oil;

- one lemon;

- four tbsp flour;

- tbsp mustard;

- a teaspoon of red pepper;

- salt.

Method for preparing juicy fried pink salmon

Before frying pink salmon, to ensure it is juicy, you need to wash it thoroughly under running water, remove the fins and husks, if any. But you can’t touch the skin! This is one of the secrets of the recipe. Just under the skin of the fish there is a fatty layer, if damaged or removed, you can hardly count on a juicy dish.

When the pink salmon is washed and cleaned of all excess, it is cut into portions approximately seven centimeters thick. And then - another secret.
Squeeze the juice out of the lemon into a deep bowl. A little vegetable oil is poured here, salt and mustard are added. It turns out to be a marinade. It is necessary to immerse pink salmon in it, making sure that each piece is generously lubricated. Then the fish in the marinade is sent to the refrigerator to soak in the magic solution for two hours. The specified time must be maintained if you are concerned about the question of how to fry juicy pink salmon in a frying pan.

After 120 minutes, the fish is removed from the refrigerator and each piece is thoroughly coated in flour. Sunflower oil is poured into a heated frying pan. Pieces of pink salmon are laid out so that they do not touch each other too much. Pink salmon should “feel” free in the pan.
Pink salmon is fried for literally a few minutes on each side. No more time will be required, because fish soaked in marinade cooks faster.
After both sides of the piece are covered with a golden brown crust, the pink salmon is removed from the pan and placed on a napkin to drain the fat.
Before serving, you can decorate the fish with herbs.

Bon appetit!

Pink salmon is a tasty fish, but not too juicy. Not every housewife manages to cook this fish so that it is juicy. Whatever they have to do: pour milk, add mayonnaise, marinate...

How to cook juicy pink salmon in a frying pan

To fry fish in a frying pan in oil, you will need:

• pink salmon – 1 kg;
• flour – 2 tbsp;
• salt, ground black pepper, maybe fresh herbs - to taste;
• olive oil – 3 tbsp;
• sour cream, fat content from 20% - 3 tbsp.

Principle of frying fish:

• Preparation: the carcass needs to be thawed, washed, and the entrails removed. You will also have to cut off the fins and head. And if you want the fish not to fall apart, you can fry the whole pink salmon.
• Pour oil into a frying pan and place over medium heat. While we prepare the fish, the oil will heat up.
• Whole fish or pieces of pink salmon need to be rolled in flour.
• Fry in well-heated oil so that the crust sets immediately. This method of frying will preserve the juiciness of the meat.
• Pink salmon needs to be fried over high heat on both sides, then reduce the heat on the stove, add sour cream mixed with spices and salt. If desired, you can add a sprig of fresh dill or chop the dill and add to the sour cream.
• Now you need to pour water into the frying pan so that it just covers the pieces of fish. Set the heat on the stove to low and cover the frying pan with a lid.
• Simmer the fish under the lid for no more than 10 minutes.

Recipe for cooking juicy pink salmon with sour cream in a frying pan

To fry fish in a frying pan, you will need:

• pink salmon – 0.5 kg;
• vegetable oil for frying – 3 tbsp;
• flour – 100 g;
• eggs – 2 pcs.;
• medium onion;
• salt, spices - to taste;
• sour cream – 50 g.

How to cook:

• In a bowl, mix eggs with sour cream and flour, add salt, spices, beat lightly with a fork. Set aside for now.
• Peel the onion, chop until pulpy, add the pulp to the egg mixture.
• Knead the dough for frying (batter) to the consistency of thick sour cream.
• Cut the pink salmon into small pieces, roll each piece in batter and immediately place it in the frying pan with a fork.
• The oil must be heated in advance so that the fish immediately gets a golden brown crust.
• You need to fry on both sides. Allow 3 minutes for each side.
• Place the fish on paper towels folded in several layers to remove excess oil.

Juicy pink salmon with cheese and mayonnaise in a frying pan

To cook juicy fish, you will need the following products:

• pink salmon fillet – 0.5 kg;
• onion – 1 pc.;
• hard cheese – 100 g;
• salt and spices - to taste;
• mayonnaise – 100 g;
• olive oil - for frying;
• fresh herbs - 5 sprigs.

How to cook juicy pink salmon:

• Each whole piece or fillet of pink salmon should be rinsed under running water and cut into portions (to make it convenient to fry).
• Make mayonnaise dressing: add salt and spices to mayonnaise, roll each piece.
• Peel the onion and cut into rings.
• Heat a frying pan with oil until the oil is hot.
• Place the fillet and onion rings until golden brown.
• The fish should be placed on a dish, grated with chopped cheese (on a grater) and herbs.

Secrets of cooking juicy pink salmon in a frying pan

To make the fish juicy and tasty, you need:

• cook pink salmon chilled, not frozen;
• You need to fry the fish on the day of purchase, without putting it in the freezer;
• Pink salmon has tender meat, so it cooks quite quickly. If you are going to fry pink salmon, then allow 10 minutes for medium pieces, fry large pieces within 20 minutes, but no more;
• An excellent marinade for this fish is: lemon juice, onion, seasoned with pepper, salt and vinegar, as well as homemade mayonnaise. You need to marinate the fish for 30 minutes, but no more than 2 hours. Otherwise, the meat will fall into pieces;
• You will get tasty and juicy pink salmon if you soak it in olive oil for about 60 minutes; you can enrich the oil with spices and add dried herbs.

Avoid purchasing specimens that show signs of icing or have mucus. Start cleaning before it thaws completely, then it will be much easier. Set aside the head, tail, and fins for preparing first courses.

Ingredients:

• pink salmon - several pieces;
• coarse table salt - to taste;
• flour – 100 grams;
• refined vegetable oil - for frying.

How to cook delicious pink salmon in a frying pan

Clean the pink salmon from small scales. Rinse under running water. Make a cut along the abdomen and carefully remove the insides. If you're lucky, rinse the milk and caviar and you can also fry it. Remove the gills and wash the fish again. Separate the head and tail, cut off the fins. Fillet the fish. Cut the fish into pieces and place the remaining segments in the refrigerator.

Salt the prepared red slices.

Place in a bowl and leave to marinate for a quarter of an hour. Sift the wheat flour to avoid debris and lumps. Pour into a bag and drop in all the fish pieces one by one.

Tighten the bag into a knot and shake slightly so that the pink salmon is covered with an even coating of flour. Heat a frying pan with oil well and add the processed fish.

Fry for 2-3 minutes on each side over high heat.

Pieces of pink salmon will quickly fry and remain juicy and tender inside. Place on paper towel to absorb grease. Serve the delicacy with your chosen side dish. For drinks, dry white or pink wine is best. Enjoy. Be healthy!

Be sure to try an equally delicious dish - pink salmon stuffed with shrimp.

Pink salmon is often undeservedly forgotten due to the excessive dryness of its fillet, however, this fish is very, very healthy, since it is not grown artificially, which means that pink salmon retains the entire complex of valuable vitamins and nutrients. In addition, knowing some secrets, you can prepare a real culinary masterpiece from pink salmon, which in terms of taste will not be inferior to salmon, trout or salmon, even if the fish is simply fried. Want to know how to do this? “Culinary Eden” will be happy to share with you tips and recipes that will make your pink salmon in a frying pan tasty, tender and juicy.

When choosing pink salmon, pay close attention to the appearance of the carcass. The scales of fresh fish should be smooth and shiny, the gills should be a rich red color, and the fillet should be pinkish. The skin should fit tightly to the flesh and not show any signs of damage, and when pressing on the fish there should be no dents left. Cloudy eyes, a swollen belly (except for the presence of eggs), an unpleasant odor, dark gills, the presence of mucus on the fish and a dry tail should immediately alert you. The last sign indicates that the fish has been frozen several times. But the desaturated color of the fillet will tell you that the fish was frozen.

To prevent pink salmon from turning out dry in a frying pan, follow these simple recommendations. Firstly, the key to the success of the dish is that it is prepared from chilled fish, not frozen. Secondly, marinating will help add juiciness to the fillet. Since the flesh of pink salmon is tender, light types of marinades are perfect for it, for example, lemon juice, chopped onion, a mixture of peppers, olive oil with dried herbs or regular mayonnaise. There is no need to marinate the fish for a long time - 30-60 minutes will be enough. Do not keep the fish in the marinade for more than 2 hours, otherwise it will fall apart when frying. Pink salmon is also fried and stewed for a short time - on average, from 10 to 20 minutes, depending on the size of the pieces. Thirdly, when frying fish in a frying pan, you can use breading or batter - they will help retain all the juices in the fish and give the dish some zest. You can use flour, breadcrumbs or cereal flakes as a breading. As for the batter, it additionally helps preserve the integrity of the fish fillet, and pink salmon prepared in this way can serve not only as an independent dish, but also as a cold appetizer.

Pink salmon in a frying pan will become even tastier if you use spices and aromatic herbs that will add pleasant notes to your fish. All types of peppers, citrus zest, coriander, basil, dill and parsley are perfect for pink salmon. A wonderful side dish for fish would be fluffy rice, buckwheat porridge or oven-baked potatoes. Now let's get to the main course!

Pink salmon in a frying pan, breaded

Ingredients:

• 4 pink salmon steaks
• 1 egg
• 3-4 tablespoons breading mixture
• vegetable oil for frying
• salt and spices for fish to taste

Preparation:
Sprinkle the steaks with salt and spices and let marinate for 30 minutes. Beat the egg in a bowl with a whisk or fork. Dip pink salmon steaks in egg and then bread. Fry in vegetable oil on both sides and serve.

Ingredients:

• 500 g pink salmon fillet
• 1 cup flour
• 1/2 cup milk
• 1 egg
• 300 ml vegetable oil
• salt and spices to taste

Preparation:
To prepare the batter, beat the egg with milk, add salt and spices to taste. Then gradually stir in the flour to form a mass that resembles the consistency of thick sour cream. Cut the fish into small pieces and immerse each piece in the batter to completely cover all the pieces with batter on all sides. Using a fork, carefully place the fish pieces into the hot oil in the pan. Fry for about 2-3 minutes on each side. Place the finished fish on paper towels, allowing excess oil to drain.

Pink salmon stewed with mushrooms and vegetables in tomato sauce

Ingredients:

• 500 g pink salmon
• 1 onion
• 1 carrot
• 4-5 champignons
• 1-2 cloves of garlic
• 1/2 bunch of parsley
• 2 tablespoons vegetable oil
• 1-2 tablespoons tomato paste

Preparation:
Cut the onion into half rings, carrots into strips. Heat vegetable oil in a frying pan and fry vegetables for 5 minutes. Add chopped mushrooms and fry for another 5 minutes. Place the fish, cut into small portions, into the pan. Fry on both sides for a few minutes. Then pour tomato sauce into the pan, prepared from tomato paste diluted in a glass of water. The sauce should cover the fish halfway. Simmer covered over low heat for 10 minutes. Then add finely chopped garlic, chopped herbs, salt and pepper to taste. Stir the sauce and simmer for another 5 minutes. Let the dish sit for about 10 minutes, after which it can be served.

Pink salmon stewed in sour cream sauce

Ingredients:

• 700-800 g pink salmon
• 1 onion
• 3 tablespoons sour cream
• 3-4 tablespoons flour
• salt and ground black pepper to taste
• vegetable oil

Preparation:
Cut the fish into pieces, the thickness of which should be 1.5-2 cm. Add salt to taste and roll in flour on all sides. Heat vegetable oil in a frying pan and fry on both sides until the fish turns golden brown. After removing the fish from the pan, fry the onion cut into half rings. Place the fish and pour over the sauce made from 1 glass of water, sour cream, 1 teaspoon of flour, salt and pepper. Simmer covered for 15 to 20 minutes.

Pink salmon stewed with potatoes

Ingredients:

• 1 pink salmon
• 5-6 potatoes
• 1 onion
• 1 carrot
• 6-8 peas of allspice
• 2-3 bay leaves
• 2-3 tablespoons vegetable oil
• 2-3 tablespoons tomato paste
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• dill greens

Preparation:
Cut pink salmon into small pieces. Cut the onion into half rings, carrots into strips, potatoes into medium-sized pieces. Heat vegetable oil in a saucepan. Add fish, onions, carrots and potatoes. Add allspice peas and bay leaves. Dilute tomato paste in 3-4 glasses of water. Add dried basil, salt and pepper to taste. Pour sauce over fish and potatoes. Cover the saucepan with a lid and simmer for about 45-50 minutes. Sprinkle the finished dish with chopped dill and serve.

Pink salmon cutlets

Ingredients:

• 1 kg pink salmon
• 200 g lard
• 2 onions
• 1 egg
• 3 pieces of loaf
• 1 glass of milk
• 1/2 bunch of dill
• 3-4 tablespoons breadcrumbs
• salt and ground black pepper to taste
• vegetable oil

Preparation:
Fillet the pink salmon, remove the skin and cut into pieces. Pour milk over the loaf for 10 minutes, then squeeze out. Pass the fish through a meat grinder along with the onion, lard and loaf cut into pieces. Mix the resulting mass with the egg and chopped dill. Add salt and pepper to taste. Mix well. Wet your hands with water and form small patties. Roll the cutlets in breadcrumbs and fry in vegetable oil on both sides until golden brown.

Pink salmon in a frying pan is an excellent budget option for lunch or dinner for the whole family. Try it and you will definitely like it! Bon appetit!

Pink salmon is a fish of the salmon family. On the table it is good in all forms: salted, fried, baked. But it’s no secret that this fish is somewhat dry. How to fry pink salmon so that it does not seem too dry? The article provides several recipes.

If you bought frozen fish, you need to let it thaw well and only then clean it. Pink salmon can be fried by cutting it into pieces, or you can cut it into fillets.

Recipe 1. with mayonnaise

This recipe is very simple. How to fry pink salmon for him? The most important thing is to remember to sprinkle it with lemon juice. This will make it more palatable and reduce the characteristic fishy smell. Cut medium-sized fish into portions, sprinkle lemon juice on top, and add salt. Pour vegetable oil into a dry frying pan and heat it well. Dredge each piece of pink salmon well in flour and then fry until golden brown on all sides.

While the fish is frying, peel 4-5 not very large onions, cut the onion into rings and fry until half cooked. Then we put it in another frying pan or in a flat pan in layers, add a tablespoon of mayonnaise to each layer and distribute it evenly. Sprinkle with any fish seasoning to taste. Pour some water, cover the pan and simmer over low heat for about 10 minutes. The fish is considered ready when it easily separates from the bone. Serve on a platter, sprinkled with fresh chopped herbs.

Here's how to cook pink salmon with tomatoes:

Recipe 2. This is an old fishing recipe. We fillet the pink salmon and cut it into small pieces. Salt. Roll each one in breadcrumbs and then fry in preheated vegetable oil until half cooked. Separately fry the onion. Place in a large flat pan, lightly pepper, add fried onions, sliced ​​tomatoes and chopped herbs on top. Simmer the pink salmon over low heat for 10 minutes, covering with a lid. For one medium-sized fish you need 4-5 medium-sized onions and 6 medium-sized tomatoes.

Here's another way to fish pink salmon in such a way that it doesn't seem too dry:

Recipe 3. Pink salmon “pie” Take pink salmon fillet with skin and cut into pieces. We cut each piece in the middle, without cutting through, however, to the end. Inside each piece, grease with mustard, put a piece of cheese and connect the edges. We salt the fish, then roll it in flour and, after dipping it in the egg, bread it in breadcrumbs. Then, in a well-heated frying pan, fry each piece on both sides until fully cooked. We serve this fish with herbs and vegetables. For one medium-sized pink salmon you need 250 g of cheese, 2 tsp. already prepared mustard, 2 eggs.

Recipe 4. Pink salmon with cream sauce and vegetables.

There’s not much to say about how to fry pink salmon for this dish. It is cut into pieces, sprinkled with lemon juice and fried on all sides in the same way as when cooking according to previous recipes. When the fish is fried, sprinkle it with ground pepper and salt, add a little mayonnaise and oregano. Then until ready. At the same time, boil the beans until half cooked. cut into small circles. Washed, cleaned and cut into slices. Place potatoes, bell peppers and beans in a frying pan, preheat it and add butter, add salt and fry, and then simmer.

Place lettuce leaves on a serving plate and fried pieces of fish on them. We pour everything with the sauce left over from stewing the vegetables. For one fish weighing about a kilogram, you need to take 8 potatoes, half a kilogram of bell pepper, about 100 g of green beans, about 100 g of mayonnaise, a little butter, 20 g of dried oregano. You will also need green onions and fresh salad, sunflower oil and, of course, salt and pepper.

There are many ways to fry pink salmon. You can fry and bake it under an egg:

Recipe 5. Fry the fish and onions for this dish in the usual way, separately. Then place the fried fish in a frying pan, spread sour cream on top, and place in the oven for about 5 minutes. While the fish is in the oven, take 4 eggs. Beat the whites. Having taken out the fish, fill it with proteins. Place the yolks on top, put everything in the oven and bake. When serving, sprinkle with herbs.