How to Make Pan-Fried Salmon Recipe
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You can cook a variety of dishes from salmon: cook mashed soup, bake in the oven until a pleasant golden color, cook steamed cutlets that retain the maximum amount of nutrients and vitamins. But most fish lovers like pan-fried salmon recipe. It is prepared quickly and quite simply, and various marinades with spices will help make the taste of red fish even richer.
Pan-fried salmon will make your day brighter. Appetizing steaks, complemented by a vegetable salad or any side dish, look really solemn and spectacular! And the taste of such a fish is simply amazing!
The main thing is not to overexpose the fish on fire so that it turns out soft and juicy.
Ingredients
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Nutrients
Calories
81.96
81.96
Carbohydrates
0.41
0.41
Fat
7.35
7.35
Protein
3.58
3.58
Step by step method
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Step 1
We take products for cooking, they will need quite a bit. Frozen steak is completely defrosted at room temperature.
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Step 2
Rinse a piece of fish in water, dry with paper or cloth napkins. Then sprinkle with the juice of 1/3 lemon on all sides.
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Step 3
Mix salt with ground peppers, rub the fish on all sides and inside.
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Step 4
Using a brush or simply with your hands, grease the steak on all sides with olive or other vegetable oil.
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Step 5
Let marinate for 8-10 minutes. This will be enough to nourish the meat with spices.
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Step 6
Pour a little oil into the bottom of the pan, heat well. Lay out the pickled salmon. Fry for 4 minutes over moderate heat until golden brown.
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Step 7
Turn the piece over to the other side and fry for about the same amount of time until an appetizing crust appears. The juice will remain inside.
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Step 8
Juicy and appetizing salmon steak is served with boiled rice, spaghetti or just vegetables and greens. This dish is perfect for a romantic dinner.
Tips & variations
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It is always better to cook fresh fish, rather than frozen, as it is in it that a greater amount of nutrients and characteristic taste are retained.
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If the product is frozen, it must be thawed very slowly - first place the fish in the general section of the refrigerator, and then in a bowl at room temperature.
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You can use other spices, but you need to take them very little, otherwise the spices will kill the taste of the fish.
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The average pickling time for salmon is no more than 15 minutes. If overcooked, the steak will lose its shape and fall apart during frying.
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The following vegetables are suitable for frying and baking salmon: tomatoes, sweet peppers, zucchini, cauliflower, broccoli, green beans.
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To give the red fish a creamy taste after frying, a piece of butter is placed on it, which will spread over the entire surface and be absorbed into the meat.
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Pomegranate juice is ideally combined with salmon meat. They are poured over ready-made fried fish directly on plates before serving.
