Grilled salmon turns out to be moderately fatty, juicy and very tasty. In addition, in this case, an appetizing golden crust will appear on the fish, which only adds spice to the dish. Grilling also preserves most of the vitamins and beneficial polyunsaturated fatty acids found in this food.
Grilled salmon in Provencal herbs
Ingredients:
- 2 salmon steaks;
- salt to taste;
- lemon;
- 1 tbsp. a spoonful of olive oil;
- 2 teaspoons of dried Provencal herbs.
Wash the steaks under running water and be sure to dry them on a cloth. Rub them with salt and a mixture of Provencal herbs. Add some freshly ground black pepper if desired. Place the steaks in a deep bowl, top with the juice of a whole lemon and olive oil. Leave it on for 30-60 minutes at room temperature. After the allotted time, grill the fish for 15-20 minutes. Serve the finished salmon with boiled young asparagus and white wine.
Grilled salmon in garlic-soy sauce
Such a fish is no less tasty if it is previously kept in a marinade of soy sauce and garlic. To prepare such a dish, you must:
- salmon steak;
- 2 tbsp. spoons of soy sauce;
- 1 clove of garlic;
- a pinch of sugar;
- salt to taste;
- 1 tbsp. spoon of olive oil.
Combine olive oil and soy sauce in a cup. Dissolve granulated sugar in this marinade and add garlic, chopped into thin slices. Let the sauce sit for 15 minutes. In the meantime, prepare the salmon as described above, then rub it with salt, put in a deep plate and cover with the marinade. Put it in the refrigerator for 1.5 hours, but turn it over from time to time. Then take it out and let it stand for another half hour, since it is always better to cook a product at room temperature. After that, peel the garlic off the fish and grill for no more than 20 minutes, otherwise the salmon will turn out to be overdried.
Grilled salmon in beer
According to this recipe, grilled salmon is best cooked in foil - then it will turn out to be tastier and juicier. However, you can simply fry it, having previously kept it in a marinade from these products:
- onion;
- live beer;
- salt and sugar.
Peel the onion, cut into rings and cover with boiling water for 5 minutes to get rid of the bitterness. Wash the salmon, dry it on a napkin and cut into portions. Rub each piece well with salt and place on a separate sheet of foil. Then sprinkle with a pinch of sugar on top, place onion rings and pour 6 tbsp. tablespoons of live beer. Wrap the foil carefully and let sit for 15 minutes to soak the fish. After the allotted time, place the salmon in the foil on the grill and fry for 7 minutes on each side. Serve with baked potatoes, green onions and beer.
