Chum salmon is a red salmon fish, the fillet of which produces delicious dishes. It can be baked in the oven or fry in a pan. You will learn about how to cook chum salmon so that it remains juicy, soft and does not lose useful properties from the recipes below.
Selection and preparation of ingredients
The main ingredient in all recipes is the fish itself. In cases when you buy a whole chum salmon, pay attention to the eyes: they should shine and not be cloudy. If the fish is slippery to the touch, then it was stored in the wrong conditions or is already stale.
Did you know? Chum salmon meat contains cholesterol, which is not only safe, but also recommended for the human body, and the caviar of this fish is rich in lecithin, which has a beneficial effect on the cardiovascular system.
When choosing sliced steaks, it is enough to appreciate the color: the quality meat of this representative of the salmon family has a bright pink hue. Before cooking, fish must be cleaned of scales, bones, and also remove ridges, heads and tails.
How to make a delicious chum salmon steak
From this fish it is easy to cook simple, but at the same time delicious dishes that will decorate a festive or family table. The use of seasonings and marinade will add aroma and piquancy to the fish, which even a gourmet will appreciate. It is important to follow the recipe exactly so that the meat does not lose its juiciness.
In the finished marinade
41 hour
Nutritional value per 100 g:
- Cut the fish into pieces 2-3 cm thick.
- Add the marinade to it, mix thoroughly and leave in the refrigerator for 3 hours.
- Bake in the oven for 30 minutes at a temperature of + 200 ° C.
- Put the steak on a dish, garnish with lettuce and dill.
Important! Use liquid marinade, spices in which are exclusively finely ground. Large components can burn in the oven and spoil the aesthetics of the appearance of the dish.
In foil
31 hours
ground black pepper
10 g
Nutritional value per 100 g:
Chop the garlic and cut the lemon into two. In a deep bowl, mix soy sauce, dried dill, pepper and salt.
Add lemon juice, garlic and fish to the marinade. Mix thoroughly so that the chum salmon is soaked in the sauce. Leave the fish for 30 minutes.
Put the steaks on foil, add butter on them and wrap them.
Bake for 25 minutes at a temperature of + 180 ° C.
Chop the garlic and cut the lemon into two. In a deep bowl, mix soy sauce, dried dill, pepper and salt.
Add lemon juice, garlic and fish to the marinade. Mix thoroughly so that the chum salmon is soaked in the sauce. Leave the fish for 30 minutes.
Put the steaks on foil, add butter on them and wrap them.
Bake for 25 minutes at a temperature of + 180 ° C.Video recipe
Grilled
445 minutes
ground black pepper
1 tsp
ground red pepper
1 tsp
Nutritional value per 100 g:
- Cut the fish into 3 cm thick pieces.
- Sprinkle with salt and pepper mixture, and grease with lemon juice on both sides of each steak.
- Leave chum at room temperature for 25 minutes.
- At this time, set the electric grill to warm up in the mode of frying fish.
- Put the steaks on the grill and follow the indicator.
- Depending on the required degree of frying, keep 13 or 15 minutes.
Video recipe
In a slow cooker
345 minutes
ground red pepper
1 tsp
Nutritional value per 100 g:
- Pour water into the capacity of the multicooker, put a grid on top.
- In the menu, select the “Steam cooking” program and set the timer for 40 minutes.
- Sprinkle fish with salt and pepper on both sides.
- Put the steaks on the grid, close the slow cooker and press “Start”.
- After 25-30 minutes, check the readiness of the fish.
- If the steak has not yet cooked, steam it for another 10 minutes.
Important! Since the meat of chum salmon has a delicate texture, try not to overexpose it in a slow cooker. If cooked for too long, the structure of the steak will lose its strength and fall apart.
In the pan
650 minutes
vegetable oil
3 tbsp. l
ground black pepper
1 tsp
Nutritional value per 100 g:
Add a teaspoon of salt and sugar to a deep bowl, pour the mixture with water and stir.
Soak the chum salmon in the resulting marinade for 30 minutes.
Drain and lay the steaks on a paper towel to get rid of moisture.
Straw onions and carrots. Pour 1 tbsp. l cooking oil in a pan. Fry the onion until transparent, then add carrots to it and bring to goldenness.
In a separate bowl, mix flour and starch, add black pepper.
Roll each piece of fish in the resulting breading.
In another pan add 2 tbsp. oils. Fry the steak over medium heat for 5 minutes on each side until golden brown.
Put carrots with onions and chum on a plate.
Add a teaspoon of salt and sugar to a deep bowl, pour the mixture with water and stir.
Soak the chum salmon in the resulting marinade for 30 minutes.
Drain and lay the steaks on a paper towel to get rid of moisture.
Straw onions and carrots. Pour 1 tbsp. l cooking oil in a pan. Fry the onion until transparent, then add carrots to it and bring to goldenness.
In a separate bowl, mix flour and starch, add black pepper.
Roll each piece of fish in the resulting breading.
In another pan add 2 tbsp. oils. Fry the steak over medium heat for 5 minutes on each side until golden brown.
Put carrots with onions and chum on a plate.Video recipe
With cream sauce
235 minutes
vegetable oil
2 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Remove skin from each steak and get rid of the bones of the ridge.
- Cut chum salmon into portions, salt, pepper and pour lemon juice on it.
- Pour the vegetable oil into the pan and put the fish on it, which must be stewed for 5 minutes without sauce.
- Grind dill and parsley, grate lemon zest.
- Prepare the sauce by mixing herbs, egg yolks, spices and cream.
- Beat the mixture until smooth.
- Add the sauce to the fish and continue to simmer another 20 minutes.
Properly prepared chum salmon is always delicious, especially in combination with vegetables and spices. Each recipe presented does not require special culinary skills, and the result will please any lover with steaks.
Did you know? Keta travels all her life across the ocean, and only after 3-4 years returns to the place of her birth. There, the fish lays eggs, and then dies.
Representatives of the salmon family have few bones, which further simplifies the work of the cook. The beneficial properties of chum salmon make it possible to use it while observing diets or a healthy diet.
