Red fish is not a frequent guest on our tables. Many housewives are afraid to cook it because of its high fat content. In addition, salmon can easily be spoiled if heat treatment is unnecessarily increased. But if you take into account small nuances, you can prepare many wonderful and elegant dishes. For example, steak or salmon kebab on skewers.

This dish is simple, but it looks very elegant. It is ideal for a holiday table as a main dish. These kebabs can also be used for a buffet table or as a hearty snack. If you cook a lot of salmon on skewers at once, it is better to use the oven. And for a small family dinner, fry it on a grill pan.

Taste Info Main fish courses / Baked fish in the oven

Ingredients

• Fresh salmon – 0.5 kg;
• Bell pepper – 1 piece;
• Juice of half a lemon or a whole lime;
• Refined olive or sunflower oil – 2 tbsp. l.;
• A sprig of fresh dill;
• Fresh rosemary and thyme - one small sprig each.

How to cook salmon kebabs on skewers in the oven

If you use frozen fish to prepare kebabs, remove it from the freezer at least 24 hours in advance and carefully defrost it in the refrigerator. Carefully separate the fillet from the bones. Carefully cut off the skin.


Prepare the marinade. Squeeze the juice from half a lemon or a whole lime, being careful not to get any of the pulp in it, otherwise it will be very bitter. Chop fresh dill. Mix citrus juice with vegetable oil and herbs.
Cut the fillet into identical small pieces and dip them in the marinade for 20-30 minutes.
At the same time as the fish, soak wooden skewers in cold water to prevent them from burning during cooking.
Wash fresh bell peppers, cut off the stem, and remove seeds. Cut into pieces the same size as the fish.
Thread salmon slices onto wooden skewers, alternating them with pepper slices, as shown in the photo.


Line a baking dish with baking paper or a silicone mat. Place skewers with salmon on it. To give the dish a more piquant taste, add aromatic herbs - thyme and rosemary. If you use them dried, sprinkle them on top of the fish, and it is better to place fresh sprigs next to the salmon.
Bake fish on skewers in a preheated oven for no more than 20 minutes. In addition, kebabs according to this recipe can be fried in a non-stick frying pan or on coals. The only deviation is to use metal skewers for grilling.


Serve the prepared salmon with lettuce, Dijon mustard and fresh vegetables.
In addition, stewed or grilled vegetables, as well as boiled new potatoes, will be a good side dish for this dietary dish.
This way you can cook not only salmon, but also other red fish, such as coho salmon or trout.
If the fish you are planning to cook is not very large, then you can cut the fillet into strips and string it onto a skewer like an accordion. It will make a very elegant appetizer. This is how you can cook, for example, salmon bellies.
Salmon skewers will decorate your holiday table and add variety to your lunch. Feel free to prepare this simple and delicious dish.

I cooked salmon on a grill in the village. I have never eaten anything more delicious in my life. I ate and was proud of myself - what a talented cook I am!

The recipe, as always, is the simplest, but I didn’t have a camera with me. I took pictures with an ordinary phone - the quality of the pictures leaves much to be desired.

Ingredients

To prepare salmon shish kebab on the grill we will need the following products:

• fresh salmon
• salt, ground black pepper to taste
• a mixture of paprika and dried tomato, just a little, just a couple of pinches

That is, to cook salmon on coals, we need almost nothing except salmon.

How to cook salmon on the grill

To prepare the shish kebab, take the front half of the salmon. The fish in the picture weighed about 4 kilograms when whole. Accordingly, the front part with the head weighs approximately 2 kilograms.

Cut the salmon crosswise into steaks approximately 3 centimeters thick. This fish is delicate, so the knife must be razor sharp.

Yes, I almost forgot, it is not necessary to clean the fish; the skin and scales can be easily separated from the fish while eating.

Sprinkle each piece of salmon thoroughly with salt and pepper on both sides. Don’t be afraid to over-salt, the fish will take as much salt as it needs.

Place the steaks in a deep cup, sprinkle a little paprika and dried tomato on top, if you have it.

We leave the salmon to marinate, and we ourselves go to light a fire. The fish cooks very quickly, so you need very little wood.

The best wood for salmon shish kebab is made from fruit trees or bird cherry. They have the most aromatic and not bitter smoke.

When the fire burns out, place the salmon on the grill, approximately as in the photo.

We put the grate on the grill. You need to make sure that the heat is very low, then the salmon will turn out very tender and juicy. In extreme heat it is easy to dry out fish.

Fry the salmon, turning the grill occasionally so that the fish cooks evenly on all sides. It will cook very quickly. Everything, of course, depends on the heat of the coals; my salmon was ready in 15 minutes.

Remove the finished salmon from the grill while it is still hot. Otherwise, it will stick tightly to the grate and will have to be torn off.

It’s a pity that the phone camera can’t convey how beautiful the salmon was. She literally had to be guarded while the table was being set.

On the grill it turns out not only very tasty, but also healthy. After all, everyone knows that fatty red fish contains a huge amount of useful substances. It is also worth noting that the dish cooked over coals is quite light compared to a similar pork dinner. But to prepare it, it is also advisable to dip the main product in the marinade for several hours - this will make the fish more aromatic, juicy and tasty.

Shish kebab from preparing a hearty dish

Required ingredients:

• chilled salmon - one and a half to two kilograms;
• ripe lemon - one large fruit;
• low-calorie mayonnaise - one hundred grams;
• iodized salt - a full dessert spoon;
• seasonings for fish - at personal discretion;
• fresh dill, leeks and parsley - one bunch each;
• onion - one small piece;
• lettuce leaves - optional;
• ground pepper - to taste;
• fresh vegetables, namely tomatoes, red, yellow or green bell peppers, cucumbers, etc. - for garnish.

Quick dish kebab on the grill

Purchased chilled red fish should be washed well inside and out, and then cleaned of scales, get rid of fins, tail and head. After this, the salmon needs to be rinsed again in cold water and cut into large steaks up to two and a half centimeters thick.

Like for barbecue

The most suitable sauce for red and fatty fish is lemon. However, other ingredients should not be neglected. Thus, to prepare the marinade, you need to squeeze one large lemon into an enamel bowl, and then add low-calorie mayonnaise, any fish spices, iodized salt and a couple of pinches of ground pepper. After this, the aromatic products must be mixed and brushed onto all prepared steaks. In order for them to absorb the sour sauce and become softer, it is recommended to leave them for three or four hours.

Salmon shish kebab: charcoal dishes

To make such a dish, you need to light a fire in the grill, and after the hot coals appear, put a grate on it. It is worth noting that very often food sticks to such a device. And in order to avoid this, it is recommended to grease the grill well with fresh onions.

Salmon shish kebab: recipe for cooking on the grill

Red fish steaks marinated in sour sauce should not be placed too close to each other on the grill. Thus, after frying the salmon on one side for a quarter of an hour, it is recommended to turn it over to the other with kitchen tongs. Once it is completely ready, it must be placed on a large, flat dish.

Proper serving to the table

Red fish skewers should be served for lunch along with green lettuce, parsley, dill and fresh chopped vegetables. In addition, you can additionally prepare a more satisfying side dish for such an unusual dish (for example, boiled rice, etc.).

Do you want to experience new sensations from eating? Try it salmon kebabs. The following are good for barbecue: trout, sturgeon, cod, salmon. Fish is cooked on a grill or spit if it is large in size, and small fish is cooked on skewers, respectively. If the fish is small and dry, then it should be wrapped in aluminum food foil.

Salmon kebab general points:

By the way, scaled fish is distinguished by its tenderness, so it should not come into direct contact with the grill; it is better to place a small layer of foil on the grill. It is unacceptable to salt fish before frying, as salt helps draw out moisture. The prepared salmon shish kebab will fit perfectly into your summer picnic, and it can also be cooked in winter in a regular home oven. Salmon is a unique fish from which delicious delicacies are obtained, which are also very healthy, especially in winter, when the body lacks vitamins.

Salmon shish kebab. 1 cooking option (without marinade):

Cut the salmon fillet into pieces of approximately 60 grams, place on skewers, combining with small onions and leeks, cut into small pieces. The top of the fish must be greased with vegetable oil and fried over hot coals on a grill or grill. Before serving, sprinkle the fish with salt and fresh dill.

Salmon shashlik.2 option for preparing shish kebab (in marinade):

We wash the salmon, remove the skin, remove the backbone, remove small bones if possible. This is a difficult preparatory stage, but it will get easier later. And at the end of cooking it’s also very tasty. We cut the salmon into equal pieces measuring 3x5 cm. Also carefully study the shape of the skewers on which the fish will be fried, and cut the salmon in accordance with the geometry of the skewers. For thin skewers, make the pieces smaller and lighter so that they do not turn or fall off when turning.

For flat and wide skewers or racks, cut the pieces larger. It is necessary to place pieces of salmon in a bowl and add all the ingredients: juice of one lemon, chopped garlic clove, onion, cut into rings, olive oil, salt and pepper. Afterwards, mix thoroughly. Cover with a lid or cling film.

Place the marinade in a cool, dark place for 3 hours. Fry on skewers over coals with high heat (constantly fan the coals with newspaper) for about 10 minutes. Don't forget to rotate the skewers periodically. You can fight a flaring fire by spraying water or red wine only on the coals. As soon as the salmon pieces are browned on all sides, remove the skewers.

Bon appetit!

Salmon shashlik recipe in white wine
Mix soy sauce with white wine and salt until the salt is completely dissolved. Place the salmon in this marinade for 25 - 30 minutes.
This marinade does not contain any spices, which makes the marinade poor, many might think. But the abundance of spices and dry herbs does not always enrich the taste of a dish; sometimes they can ruin it, which is what happens in this marinade.
Red fish goes well with dairy products such as yogurt or sour cream. For example, marinade for salmon shish kebab with sour cream and fresh herbs. This combination makes the taste of fish refined and delicate.
Ingredients for sour cream marinade for salmon kebab:

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• sour cream (fat) - 2 - 3 tbsp. spoons,
• fresh parsley - 1 bunch,
• fresh dill - 1 bunch,
• onion (medium) - 1 head,
• juice of one lemon,
• salt to taste.

Recipe for salmon shish kebab marinated in sour cream and fresh herbs
Squeeze the juice out of the lemon and mix it with sour cream until smooth, add salt and mix again.
Wash and dry fresh dill and parsley. Then chop the greens very finely, add them to the total mass and mix thoroughly. No spices, fresh herbs and lemon juice will add the desired aroma and tenderness to the fish.
Leave the fish in this marinade for 25 - 30 minutes, then prepare the kebab using the method you choose.
With these simple marinades, you can make an already extraordinary fish even more refined and beautiful!
Experiment and enjoy your meal!!!