Marinade for chum salmon on the grill. Subtleties of cooking chum salmon steaks Chum salmon steaks on the grill recipe

Fish kebab on the grill can be a worthy replacement for traditional snacks in nature, or a luxurious home-cooked dinner with family and friends. Red fish is often used as a base as it is the most healthy. But another variety will do, as long as the pulp is sufficiently dense and fatty.

Large fish with no or few small bones are also considered the ideal raw material for barbecue. Sometimes small carcasses are also used, frying them whole or in large pieces (mackerel, herring). But dry varieties with an abundance of peripheral bones are definitely not suitable, simply ruining the taste of the dish.

The marinade should be chosen especially carefully so that the increased acidity of the mixture does not turn the pulp into separate pieces that fall apart during frying. For an outdoor picnic, especially in the heat, you should use only those ingredients that can be stored for a long time - vegetable oil, spices, soy sauce, but you should avoid mayonnaise and quickly perishable substances.

The product is soaked quickly, 20-25 minutes are enough, a maximum of two hours, in contrast to lamb and even poultry (turkey), which need over 3-5 hours for salting.

The shashlik made from mirror carp or other similar fish is gorgeous. It is easy to prepare, economical, but has an original taste. The simplest, but very interesting recipe for cooking on a grill and an open fire involves using the following ingredients:

Fish – 5-6 pcs.
Tomato paste – 1-2 tbsp.
Sunflower oil – 1-2 tbsp.
Salt, spices to taste
Tomatoes – 2-3 pcs.
Bell pepper – 2-3 pcs.
Onions -3-4 pcs.
Lemon – 1 pc.
Dill, parsley – bunch

You need to take the product in the required quantity, based on the number of guests (and adjust the volumes of other components accordingly); it is better to choose small fish, weighing no more than 1.5 kg.
We clean the carcasses from scales (although the advantage of mirror carp is easy cleaning), then wash the product and gut it.
Rub salt and fish spices on the inside and outside of each carp.
Coat with a mixture of tomato paste and vegetable oil.
Cut the washed vegetables into rings.
We place two branches of parsley and dill in each carcass along the spine, and fill the belly with vegetables.
Place belly to belly tightly on the grill so that the minced meat does not fall out.
Fry over low heat, turning often, periodically brushing with vegetable oil.
When the smell of baked tomatoes appears, you can remove the product from the grill and taste it, which means that the dish is already baked from the inside.
Serve with fresh vegetables and a glass of good wine or other drink.

Recipe for delicious shish kebab from pink salmon (chum salmon) on skewers

The most tender chum salmon is cooked over an open fire in minutes, marinated just as quickly, and the taste is simply amazing.

Everything you need for this delicious dish:

Chum salmon – 500 g
Bell pepper – 1 pc.
Onions – 4 pcs.
Lemon – 0.5 pcs.
Soy sauce – 2 tsp.
Seasoning for fish – 2 tsp.
Olive oil – 2 tbsp.
Salt to taste

We wash the fish, clean it, cut it into steaks or separate the fillets and cut into portions.
Wash the vegetables, peel the onion from the shell, pepper from the seeds and stalk.
We make a marinade from soy sauce, lemon juice and zest, salt, seasoning, finely chopped onion (1 head) and oil.
Soak the chum salmon in the marinade and leave it in the cold for an hour.
Cut the pepper into squares, the remaining onion into rings.
Thread pieces of fish alternately with pepper and onion onto skewers, fry over coals until cooked, turning constantly. For small pieces, 8-12 minutes will be enough.

Cooking pike shish kebab on the grill

A great idea for fishing lovers is to cook your catch right in nature! Of course, the dish can be prepared from a carcass purchased at the market, but the pleasure will not be the same.

Products for barbecue:

Pike – 3 kg
Onion – 1 pc.
Lemon – 1 pc.
Ground black pepper – 0.5 tbsp.
Salt – 1 tbsp.
Mayonnaise – 1.5 tbsp.
Sunflower oil – 2 tbsp.
Butter – 70 g
Parsley – 50 g
Lemon and herbs for decoration when serving

We clean the carcass from scales and entrails, wash it, and cut it into steaks.
Add chopped onion, which should be lightly pressed with your hands until the juice is released, lemon juice, salt, pepper, sunflower oil (or olive), mix and leave to soak for 1-2 hours.
We string the pieces onto skewers, fry them over medium heat until golden brown, this will take about 10-15 minutes, do not forget to turn them regularly to avoid burning the pieces.
Two minutes before readiness, pour melted butter mixed with finely chopped parsley.
When serving, decorate with lemon rings and herbs.

Juicy mackerel on the grill with lemon and herbs

The mackerel comes out very juicy, tender, aromatic and literally melts in your mouth. It doesn’t require any special seasonings; a minimum of marinade is enough – lemon, herbs, perhaps your favorite spices.

So, let's take:

Mackerel – 1-2 pcs.
Salt, pepper to taste
Garlic -1-2 cloves
Parsley - bunch
Onion – 1 pc.
Lemon 0.5 pcs.
Vegetable oil – 1 tbsp.

Defrost the mackerel in the refrigerator at a temperature of about 5-8 degrees, slowly, otherwise the flesh will become dry.
We wash the carcass, remove the entrails, and wipe with a paper towel.
Peel the onion and cut into half rings.
Cut the lemon into slices and in half.
Rub the mackerel with salt and pepper inside and out; you can also use your favorite fish spices.
We wash the parsley, dry it, chop it finely, mix it with lemon juice and a couple of onion rings, crush everything with our hands, mix, stuff the fish with this mixture, lightly rubbing the juices on the outside.
Leave to marinate for 20-40 minutes.
Before frying, wipe the skin of the carcass with a napkin to remove the greens so that these pieces do not burn.
Mix vegetable oil with peeled and finely crushed garlic.
Lubricate the grill grate with this mixture and lay out the mackerel.
Fry over coals, turning every two minutes, do not forget to coat with garlic oil, it is convenient to use a silicone brush for this.
The cooking process takes from 14 to 20 minutes, depending on the size of the carcass.
Serve with fresh vegetables.

Step-by-step process for preparing carp with lemon

Another simple option for preparing a delicious lunch from carp.

Carp – 500-700 g
Onion – 1 pc.
Garlic – 2-3 cloves
Salt, pepper to taste
Sugar – 1 tsp.
Lemon – 1 pc.
Chili pepper - 0.5 tsp.
Coriander – 0.5 tsp.
Soy sauce – 4-5 tbsp.
Orange – 0.5 pcs.
Tomato paste – 1 tbsp.
Sesame oil – 1 tbsp.

We cut the fish, clean it, remove the entrails, carefully cut off the fillets and cut into pieces about 3-4 cm wide and long.
Peel the onion and cut it into large cubes so that it can be easily removed before frying.
Peel the garlic, finely chop it, and add it to the onion.
Add lemon zest to the marinade.
Add ground spices, salt, sugar.
Pour in soy sauce, orange juice (can be replaced with lemon juice), vegetable oil, tomato paste (or ketchup), mix until the salt and sugar dissolve.
Dip the carp into the mixture or pour the marinade over the pieces, lightly knead with your hands, stirring.
Leave for an hour or two.
Thread onto skewers and fry over coals, stirring constantly, until cooked.

Recipe for roasting carp on the grill

Another common, affordable fish is carp. You can also make an incredibly tasty dish from it on the grill.

To do this we take:

Carp – 2-3 kg
Olive oil – 1-2 tbsp.
Ginger – 3-4 cm
Honey – 1 tbsp.
Soy sauce – 200 g
Water – 1-2 tbsp.
Rosemary - a couple of sprigs
Fresh chili pepper – 0.5 pcs.
Garlic – 3-4 cloves

We gut the carcass, remove the scales, cut off the fins, and cut into steaks.
We tear off the rosemary leaves from the branches and chop them finely.
Peel the pepper from seeds and cut into strips.
Cut ginger into rings.
We also chop the garlic into slices.
In a bowl, combine these ingredients, add soy sauce, diluting it with water, olive oil, mix everything.
Dip the steaks in the marinade and place them in this mixture.
Cover the container with cling film and leave to soak for a couple of hours, possibly overnight (but not necessarily).
Before frying, remove the greens and other pieces from the surface of the steaks so that they do not burn on the fire, place them on a grid and fry over coals, constantly turning them over, until cooked.

The most delicious red fish steaks with bacon

A non-trivial way to prepare salmon - with the addition of juicy, fatty bacon. These kebabs are definitely not prepared every day!

For the dish we take:

Salmon – 400 g
Smoked bacon – 150 g
Ground black pepper - to taste
Lemon juice - to taste
Fresh rosemary - to taste
Salt - to taste

Clean the salmon from scales, fins, entrails, head and tail, carefully separate the fillet, removing the bones from the flesh.
Cut the meat into square pieces with sides about 3-4 cm.
Lightly add salt (bacon will provide additional salt), pepper, sprinkle with lemon juice and sprinkle with chopped rosemary.
Wrap each piece of salmon in a strip of bacon and thread the rolls onto skewers.
Grill on the grill for about 20 minutes, turning from side to side.
Serve with a light vegetable salad, new potatoes or mashed potatoes.

Video - how to cook fish kebab

In conclusion, here are a few more secrets of cooking fish kebab from an experienced chef.

Fish kebab, when properly prepared, can be no less tasty than traditional pork, lamb, and chicken. It also pickles and cooks much faster - just perfect for a quick picnic in nature or a hearty but light dinner with the family. Bon appetit!

Chum salmon is a red fish that is easy to prepare. The dish is most often fried on a grill or frying pan; it is cooked in a double boiler or slow cooker with vegetables and various sauces. Chum salmon can be purchased in the form of fillets or a whole carcass.

Preparation

You can buy fish already cut into steaks or whole, then you will need to clean it of scales, remove the intestines and cut it into pieces.

Frozen products must be thawed before cooking and processing. It is better not to use a microwave for this, but simply transfer the meat from the freezer to the refrigerator overnight, but in no case leave it on the table at room temperature.

The scales can be easily removed with a simple knife. The tool must be used from the tail to the head. The toughest one is located on the stomach; you will have to make a lot of effort to clean the fish in this place.

When all the scales have been removed, you can begin to remove the insides. To do this, the belly of the chum salmon is cut from the anus to the head. The knife does not plunge too deeply so as not to hurt the intestines and gallbladder.

Only after the fish has been cleaned and washed well under water can it be cut into steaks. It is better if each is no more than 1 cm thick, otherwise it will be difficult to cook and the process will take longer.

Rules

Chum salmon has tender meat, so it does not require much time to cook. To grill it, you will need to preheat it to 400°F. Frying time is five minutes on each side.

It is worth saying that such steaks turn out very tender and tasty. They are perfectly soaked in the marinade, but you should not overheat them, because in this case the meat turns out dry and falls apart.

Steak cannot be kept in the marinade for a long time, because the acid that is in it can simply cook the fish, then it will be ready to eat without further heat treatment.

When using a multicooker and a double boiler, all useful vitamins and microelements remain in the meat, so the product is obtained with a minimum amount of calories, healthy and tasty.

Marinade

There are many marinades that are ideal for fish, no matter how you decide to cook it. You can try making the simplest one with the juice of one lemon, salt and a small amount of ground allspice or a mixture of peppers.

Soy sauce is a good marinade, since it already contains all the necessary components. It perfectly matches the taste and aroma of any fish, chum salmon is no exception.

Sometimes vinegar is used, but it needs to be diluted, and fish cannot be kept in such a marinade for a long time, since it can cook.

One of the best compositions is made based on orange, garlic, honey and ginger. Each ingredient is important for the meat and gives a special flavor to the chum salmon. Red fish always needs acid, and orange is the ideal ingredient in this case. Honey balances the acidity, while garlic and ginger add complexity to the flavor. You can add a little chili to make the dish extra spicy. If you want more spices, then coriander, cilantro, dill, basil and other herbs can help.

Recipes

Let's look at the most popular options for preparing chum salmon.

Grilled

You can make a wonderful grilled chum salmon steak. This dish will not leave guests indifferent, as it has a unique taste and aroma.

To prepare you will need:

10 grams of brown sugar;
500 grams of chum salmon or two good steaks;
10 grams of olive oil;
spoon of honey;
30 grams of soy sauce;
one clove of garlic, which will need to be crushed.

In a small bowl, mix all ingredients except chum salmon.

Place the fish in a shallow glass or plastic dish. Pour in the marinade; it should completely cover the steaks. Place in the refrigerator to infuse for 30 minutes, but no more than 1 hour. Cover the container so that the mixture does not absorb foreign odors from the refrigerator.

Heat coals or gas grill. Remove the fish from the marinade and place it first on paper towels to drain off excess moisture. Now you can place it on a pre-oiled grate.

Cook over medium heat for 10-20 minutes on each side, baste with marinade 2-3 times. The dish is removed from the heat when the chum salmon meat begins to easily separate from the bones with a fork. Before serving, sprinkle the steaks with toasted white and black sesame seeds and chopped green onions. You can add fresh coriander leaves if desired.

In a slow cooker

The advantage of a multicooker is that it can start preparing a dish before guests arrive; you just need to put the food in it and set it on the timer. This kitchen equipment is also used to prepare an amazing chum salmon steak with vegetables. It will require:

2 medium-sized steaks;
50 grams of soy sauce;
20 grams of honey;
50 grams of orange juice;
basil sprig;
sprig of oregano;
a spoonful of ground ginger;
10 grams of hot red pepper flakes.

Before cooking, you will need to immerse the fish for an hour in a marinade made from the specified ingredients. It is best to use not a plastic container, but a special bag in which the fish can marinate well.

While it is cooking, you need to peel the potatoes, chop the asparagus and snow peas, and cut a few carrots into strips.

First, carrots are placed in the slow cooker, which can be lightly poured with marinade, where the fish is. After five minutes, fish is added to it, asparagus, peas, and potatoes are added in a second layer. Everything is well salted and put in cooking mode for ten minutes. You can use a special insert for steaming.

Cooked fish turns out to be healthy and low in calories; it is recommended for people who are trying to monitor their own weight.

In a frying pan

You can quickly and easily make chum salmon steak in a simple frying pan.

To marinate fish you will need:

a glass of soy sauce;
a quarter cup of chopped leeks;
300 grams of champignons;
1 teaspoon minced fresh ginger;
black allspice to taste.

For the marinade, mix soy sauce, pepper, ginger, and immerse chum salmon steak in the marinade. Keep the fish in the mixture for fifteen minutes, then put it in a frying pan and fry in olive oil, adding mushrooms and onions after three minutes. If you wish, you can stew the fish with marinade, but then it will turn out soft. Serve the dish with mashed potatoes or rice and fresh vegetables.

Experienced chefs give their own advice, how to make chum salmon steak especially tasty:

when cutting fillets, the pieces are made thinner in the middle of the carcass and thicker closer to the tail;
When grilling, place thick tail steaks on the grill where the heat is highest;
brown sugar, olive oil and honey work with soy sauce to create a delicious and flavorful coating on the steak;

on average, the cooking time for a steak 1 cm wide is ten minutes, that is, five minutes on each side;
For each new centimeter of thickness it takes ten minutes of frying;
the meat of an ideal steak should be pink and elastic; you should not buy pieces with a brown or yellow tint, this indicates that the product is stale and can easily be poisoned;
fresh chum salmon has a soft and light aroma, but there should not be a strong smell of ammonia or fish;
The marinade will protect the steak from further sticking to the grill and will make the meat juicy and tender.

To learn how to cook chum salmon baked in the oven with cheese and tomatoes, watch the following video.

Fish kebab will decorate any feast - it’s easy to cook on the grill, on the grill or even in the oven at home.

Gutted and cleaned fish (salmon, pink salmon, sturgeon) 3 kilograms
Natural pomegranate juice 700 milliliters
Vegetable oil 2 tablespoons
Spice “khmeli-suneli” - to taste
Spice ground dried coriander to taste
Ground black pepper to taste
Salt to taste

We wash the fish well under running cool water, always inside and out, and then place it on a cutting board. If we have a whole fish carcass, then before we cut the fish into pieces, we need to remove the backbone and bones using a kitchen knife.

After this, we cut each fish fillet into small pieces, preferably the same size, so that during cooking, the fish is fried equally on all sides.

Then transfer the processed fish to a free bowl.

We prepare fish kebabs, following the general rules for preparing kebabs. How to marinate fish for barbecue? To do this, sprinkle the fish pieces with spices: coriander, suneli hops, and salt and pepper to taste. After this, pour pomegranate juice on top of the fish and then very carefully mix the fish pieces with your hands, lifting them from bottom to top.

Attention: the pomegranate juice must cover the top of the fish by 1.5-2 centimeters. After that, pour vegetable oil into the same container and mix everything again. Now cover the top of the bowl with an inverted plate and leave to marinate for 2-4 hours aside.

Fish kebabs are prepared in the same way as meat kebabs using a grill. Therefore, before we cook them, we will prepare the grill.

First, put some firewood on the bottom of the grill. Using matches, we light the wood and let it burn for a while. After ½ of the wood has burned, carefully pour the coals into the grill. We level them along the bottom of the container with a skewer or any wooden stick so that they can also flare up.

Attention: the amount of coal should not reach the middle of the walls of the grill by several centimeters. So, when the coal burns well and becomes covered with ash, and the fire almost goes out, we begin to prepare the fish kebab.

We take the marinated fish pieces out of the container and thread them onto skewers. You can cook fish over the grill in different ways, depending on the size of the fish. If the fish is large in size, then it is better to cook it on a spit or grill. If the fish is small in size, then it is better to string it on skewers or wooden skewers and grill it. It is better to bake small and dry fish in food foil, placing it on a grill on top of the grill.

The most important thing to remember is that fish kebab must be fried on well-hot coals, but without flame, otherwise the fish will burn. When the pieces of fish are strung, place the skewers on the grill at a minimum distance from the coals. We turn the skewers with kebab often so that the fish is not only fried equally on all sides, but also does not have time to burn, because fish meat is much more tender than animal meat.

Fish kebabs are fried over hot coals without flame for 6-10 minutes. Of course, the kebab cooking time may vary slightly depending on the thickness of the fish pieces. It is very important to correctly determine the degree of readiness of the kebab. After all, poorly fried fish meat can taste tough like rubber, and overcooked fish can turn out dry or simply fall apart.

To determine readiness, use a fork. To do this, carefully pull apart the fibers on one of the fish pieces. If the fish meat inside the piece is still transparent, then increase the cooking time for the kebabs by another 2-3 minutes. If the fish pieces become matte, then our kebabs are ready.

Fish kebab can be served on skewers, on wooden skewers, or using a fork, carefully remove the fish pieces from the skewers and transfer them to separate serving plates. Along with the kebabs, we serve chopped onions or parsley and dill on the table.

You can also serve vegetables on a separate dish with our tender and flavorful fish kebabs: tomatoes, bell peppers, or bake eggplants over a fire and potatoes in ash. As a drink, dry white wine goes very well with our fish dish. Enjoy your meal!

Recipe 2: fish kebab on the grill (with photo)

salmon – 800 gr
lemon - 2 pcs
peppercorns - 1 tbsp.
thyme - 1 bunch
salad - for serving

Cut the salmon into portions. Rinse with clean water and dry.

Squeeze the juice from the lemons, grind the peppercorns, sprinkle the fish with pepper and pour plenty of lemon juice, leave to marinate for 25 minutes.

Prepare firewood and make a fire.

When the coals are ready, place the salmon on the grill and fry on both sides until cooked. Salt the finished salmon kebab, sprinkle with thyme leaves and serve on lettuce leaves.

Recipe 3: fish kebab on the grill (step-by-step photos)

What type of fish should I use to make shish kebab? Small fish can be baked whole on a wire rack. Salmon, sturgeon, catfish or tuna can be cut into large pieces and placed on a skewer.

Fish fillet – 600 g
Lemon - ¼ pc.
Onion - 3 pcs.
Marjoram - ½ tsp.
Salt - to taste
Pepper - to taste
Olive oil - 1 tbsp.

Cut the fish fillet into rectangular pieces so that later they can be conveniently placed on a skewer.

Place the pieces in a container, pour in lemon juice and olive oil, sprinkle with marjoram, pepper, and salt. Mix and leave to marinate for several hours.

Peel the onions and cut them into quarters (depending on size). Place pieces of marinated fish on a skewer, alternating them with onions and cherry tomatoes.

Let's prepare a grill with coals. Cook the fish over the heat from hot coals, periodically rotating the skewers to ensure even frying. The fish cooks very quickly, do not overcook it so that it remains juicy.

Serve fish kebab cooked on the grill with fresh herbs, vegetables and sauce.

Recipe 4: red fish kebab with lemon

Red fish - 1 Kilogram (fillet)
Lemon - 1-2 pieces
Olive oil - 2 tbsp. spoons
Salt and pepper - To taste
Greens - To taste

We wash the fish fillet and cut it into portions.

Add chopped herbs, olive oil, salt and pepper. You can also sprinkle with lemon juice. Stir and marinate for half an hour.

We wet wooden skewers in water and thread the fish onto them. Place the shish kebab on a grate placed on the grill. Cook for about 1-2 minutes on each side to prevent the fish from burning. Bon appetit!

Recipe 5: squid kebab with fish and salad

Squid (cleaned) - 4 pcs.
Salmon (small steak) - 1 piece
Olives (jar) - 1 pack.
Olive oil (1 tablespoon for marinade, 2 tablespoons for salad) - 3 tbsp. l.
Balsamic - 1 tbsp. l.
Vinegar (white wine) - 1 tsp.
Seasoning (Provencal herbs) - 1 tsp.
Sugar - 1 tsp.
Lemon juice - 2 tbsp. l.
Zucchini - 1 piece
Eggplant - 1 piece
Sweet red pepper - 1 pc.
Sweet yellow pepper - 1 pc.
Red onion - 2 pcs.

Remove the skin from the salmon steak and divide into two parts. Marinate squid and salmon in a marinade of olive oil, Pravana herbs, balsamic, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.

While the squid and salmon are marinating, prepare the salad. Fry zucchini, eggplant, sweet peppers and onions on both sides in a dry frying pan. Place in a bowl, add salt and olive oil.

Cut the squid into 4 pieces (so that you get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll and thread it onto a skewer, alternating the olive with the roll.

Fry squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve squid and salmon kebab on a salad of grilled vegetables.

Recipe 6: Oriental fish kebab with mushrooms

Salt (to taste)
Lemon juice (to taste)
Champignons - 6-8 pcs.
Eggplant - 2 pcs.
Seasoning (Provencal herbs) - 1-2 tbsp. l.
Olive oil - 100 ml
Pineapple (canned, only syrup is needed) - 1 jar.
Curry - 1 tsp.
Tomato paste - 2-3 tbsp. l.
Trout (fresh) - 300-400 g
Soy sauce (100 ml for fish, 100 ml for mushrooms) - 200 ml
Garlic (to taste, finely chopped)

In a bowl, mix olive oil, soy sauce, Provençal herbs.

Rinse the mushrooms with water and dry. Immerse the mushrooms in the prepared mixture and leave to marinate for several hours. Shake the container periodically so that the mushrooms are well saturated with the marinade. The marinade for mushrooms must include an oil component (I use olive oil, but you can also use sour cream and mayonnaise), then the mushrooms will not be dry.

Then place the champignons on skewers and fry until done. The mushrooms should have significantly reduced in size and become golden brown.

Let's move on to the “extreme” eggplant appetizer. Wash the eggplants and throw them into the fire, right into the open flame, in front of the amazed audience.

In the fire, the eggplants should be completely charred.

Pour cold salted water into a large container.

Place the eggplants straight from the fire into cold salted water.

Peel the skin directly in the water; it comes off easily.

Season the peeled eggplants with lemon juice, finely chopped garlic, and dill if desired.

Drain the syrup from the pineapples.

Add soy sauce, tomato paste, curry to the pineapple syrup.

Mix everything thoroughly.

Cut the trout into portions and leave to marinate for an hour.

Fry on coals until done.

So, the fish is ready, the mushrooms too, the eggplants have been waiting for a long time. Bon appetit!

Recipe 7: fish kebab in the oven (with photos step by step)

The pollock turns out aromatic, juicy, the bacon is fried and crispy, the croutons from the loaf are saturated with the aromas of garlic and rosemary. Fish kebab in the oven is very easy to prepare in 20 minutes.

Pollock fillet – 350 g
Bacon - 100 g
Loaf - 1 pc.
Olive oil - 3 tbsp.
Garlic - 3 cloves
Rosemary - 1 tsp.

Let's make our simple marinade by mixing olive oil, rosemary and pressed garlic.

Cut the pollock fillet into pieces approximately the size of a walnut. Mix the fish and marinade thoroughly.

Cut the crust off the loaf and cut the crumb into large cubes, about the size of pollock.

Take wooden skewers and string alternately pieces of pollock and loaf.

Wrap each kebab with a strip of bacon. I like it better when the bacon lies on the fish, then the pollock becomes juicy, and the pieces of the loaf become crispy.

Line the baking tray with baking paper to prevent the fat from burning. Place the kebabs in the oven for 15 minutes, preheated to 190 degrees.

Our dish is ready! Serve pollock cooked on skewers in the oven immediately, with herbs and vegetables, and your favorite side dish.

Recipe 8: Fish kebab with cheese sauce

A festive fish dish is usually always healthy and tasty. We offer an original recipe for chum salmon baked with cheese sauce, on skewers with basil and pepper. This dish is perfect for both holidays and weekdays.

chum salmon – 500 gr
dry basil - 1 pinch
ground black pepper - 1 pinch
cheese sauce - 1 tbsp.
salt - 2 pinches

Recipe 9: catfish kebab with sour cream (with photo)

som - 2-3 kg
lemon - 1 pc.
salt - to taste
seasonings - to taste
sour cream - 200 gr
onions - 4-5 pcs
vegetable oil - 5 tbsp.

Wash the catfish well, then dry it thoroughly with a paper towel. When it's dry it's easier to cut. We cut off the head, tail and fins (all this will go into a very tasty fish soup), cut the rest into steaks (4-5 cm thick).

Cut the onion into quarters.

Then place the onion in a deep bowl, add vegetable oil and a little seasoning.

Then we make a mixture of seasonings in which we will marinate the catfish. We will need: thyme, basil, white pepper, mustard, ginger, allspice, oregano. Add lemon juice to the mixture, mix and rub on the catfish steaks. Additionally, cut the onion into large rings.

Place the steaks in a deep bowl, add sour cream, coarsely chopped onions, and pickled onions. Mix everything well with your hands and, cover with a lid, send to marinate in a cool place for 40 minutes.

When the marinated fish for barbecue is ready, place it on the grill and fry over medium coals. To give the fish a bronze tint, it is recommended to add tbsp. spoon of powdered sugar. Frying catfish quickly enough.

Fish dishes are very healthy, and if you cook them on the grill, they are also very tasty. They can be eaten by people on a diet and those who care about their health. Many people do not know how to marinate fish for frying on the grill so that it is no worse than the barbecue everyone is accustomed to.

Preparing the fish

Chilled carcasses are best. They are easier to prepare. However, frozen fish should not be avoided. If you defrost it correctly, it will be no worse.

The fish carcass should be transferred from the freezer to the refrigerator for about 10 - 13 hours. It is best to do this in the evening, and you can start cooking in the morning. This method will allow the fish to retain all its taste and shape when fried.

After defrosting, the carcass should be rinsed well in cool water and start cutting. First of all, the head and large fins (including the tail) are removed. After this, the insides are removed and everything is washed with water again.

After these procedures, the fish can be left in this form (if you plan to fry it whole), cut into pieces (frying steaks) or fillet (cooking barbecue).

When thinning, it is important to remove all bones, even very small ones. Sometimes this is problematic, so chefs recommend choosing fish with the fewest bones. And after this, the resulting fillet is cut into pieces of the required size (5 cm is considered the best option).

When cooking steaks, the fish is cut into 3-4 cm pieces, so they are better fried.

Fish steaks are best served with herbs and sauces

Marinade recipes

There are many recipes for marinating fish for barbecue. When cooked this way, the fish acquires an unusual taste and aroma.

Classic way

For preparation you will need the following products:

2 onions;
1 small lemon;
3 garlic cloves;
spices and seasonings to taste.

You can prepare the marinade according to the instructions.

Peel the onion and cut into rings or half rings depending on the size of the onions. Place it in a plate with high edges and press it with your hands until the juice forms.
Using a special press or grater, chop the garlic and mix it with the onion.
Sprinkle everything with spices. If necessary, you can add chopped herbs.
Mix everything and grate the fish.

Then leave it for about 2 – 3 hours. This time is enough for the meat to marinate well. Then you can start frying on the grill.

The main thing is not to overcook the fish, otherwise it will begin to sour, and the overall dish will not have a very good taste.

Dry pickling method

This marinade is suitable for red fish.

Required ingredients:

2 pcs. sweet bell pepper;
2 red onions;
1 chili pepper;
1 lemon;
a small bunch of parsley and cilantro;
90 ml olive oil;
spices.

The marinated fish should be left for 2 – 2.5 hours.

Finely chop the vegetables and herbs or pass them through a meat grinder.
Add spices and oil to the resulting mass.
Mix everything and grate the fish pieces.

In order for the marinade to better saturate the meat, you need to cut the skin with a sharp knife.

After this, you can fry the dish on the grill in a grill or foil.

If the fish is marinated and fried whole, then it is better to serve it without cutting it. In this case, the dish is best decorated with lemons and fried vegetables.

"Liquid" marinade

This method is most suitable for river fish, because it eliminates the pronounced smell from the carcass.

For preparation you will need:

1 medium lemon;
200 – 250 ml of still water;
85 ml vegetable oil;
1 tablespoon mustard;
2 tablespoons apple cider vinegar;
2 bay leaves (dried);
spices to taste.

The fish should be marinated for 2 – 3 hours.

Heat the water a little and add spices and bay leaves to it.
Grate the lemon zest (only the top part). Add it to the water and squeeze lemon juice into it.
Mix apple cider vinegar, mustard and oil with water. Mix everything well.

The fish is soaked in the finished marinade for several hours. After this, it can be baked or grilled.
Try not to let the lower (white) part of the zest get into the marinade, otherwise the dish will have a bitter taste.

Marinade with white wine for fish kebab

To create such a marinade you will need:

110 g medium fat mayonnaise;
100 ml white wine;
spices and seasonings for fish.

This barbecue recipe is very easy to prepare even for beginners.

Place mayonnaise in a bowl with high edges.
Add spices and seasonings to it in the required quantity.
Mix the resulting sauce with wine and stir until smooth.

The pieces should be coated on each side and left to gain flavor for about 2 hours. After this, it can be put on skewers and fried.

To make it easier to remove the pieces after cooking, the skewers should be greased with vegetable oil.

Marinade "Beer"

Using this recipe, you can cook mackerel in a barbecue.

1 head of garlic;
100 g sunflower oil;
60 ml of light beer with low alcohol content;
spices and seasonings to taste.

You can use meat seasoning or all-purpose grilling spices in this recipe.

Peel the garlic and pass through a press or fine grater.
Mix the resulting mass with spices and seasonings in the required quantity to achieve the usual taste.
Rub the mixture over whole fish carcasses, and put the rest into the cleaned and washed belly.
Place the fish on the barbecue and cook, turning occasionally.
Mix the oil, beer and spices in a deep plate and rub the carcass with the mixture using a pastry brush. This must be done every time the fish turns.

With this method of cooking, it is necessary to ensure that the skin on the fish does not crack.

Fish skewers are best fried on special wooden sticks. Pieces will not slide off from them like they do from metal skewers.

Marinade for salmon shish kebab

The amount of ingredients is calculated for approximately 0.5 kilograms of salmon.

1 small onion (onion);
1 clove of garlic;
half a lemon;
a small bunch of greens (parsley, dill);
50 ml olive oil;
spices at your discretion.

Before cooking, check for bones in the fillet and remove any found ones.

Peel the onion and garlic and cut into half rings.
Finely chop the greens.
Cut the lemon into small slices. Mix everything with pieces of salmon.
Mix olive oil with spices and pour over fish.
Cover the bowl with a lid and leave to sit for 35 minutes.
Then thread the pieces onto skewers and set to fry.

It is necessary to carefully ensure that the flames do not spread from the coals; they must smolder. Remove the dish once a golden brown crust appears on all sides of the pieces.

Marinating fish for barbecue gives it a piquant taste, and the smoke from the coals adds a special aroma that cannot be imparted to the dish by cooking it in the oven. You can pleasantly surprise your friends and relatives with these marinade recipes.

Nutritionists unanimously say that fish is much healthier than meat. However, many health-conscious people, when going on a picnic, prepare more meat for kebabs. Meanwhile, fish kebab turns out to be much lighter and healthier; it is even better suited for outdoor recreation than meat kebab. In addition, fish does not need to be marinated for as long as meat. If you prepare the right marinade for fish kebab, you can fry it on skewers or a grill in just half an hour. Of the 9 best recipes collected in this material, everyone can find an option that they like.

Culinary secrets

Using a successful recipe, even an inexperienced cook can marinate fish for barbecue. However, the advice of experienced craftsmen will not hurt even someone who considers himself a professional.

You should not keep fish in the marinade for more than an hour. If it softens too much, it will not be able to stay on the skewers.
Most often, fish has to be marinated outdoors, shortly before preparing the kebab. For this reason, marinades should be chosen that do not contain perishable products. Thus, marinades based on mayonnaise, sour cream, and kefir are not suitable for fish kebab.
Fish should not be marinated with vinegar, as this may make the kebab too tough.
It is advisable to salt the fish immediately; this is one of the serious differences between the technology for marinating it and the technology for preparing meat for kebabs. Salt, by drawing out excess moisture from the fish, will make it denser, so it will stick better to the skewers.
If you are marinating lean fish, it is advisable to include olive oil in the marinade, even if it is not in the recipe.

Otherwise, you can rely on the instructions in the recipe, and then your fish kebab will turn out delicious. So all that is required is to choose the marinade you like.

Marinade for fish kebab with herbs

What do you need:

fish fillet – 2 kg;
fresh cilantro – 50 g;
fresh dill – 50 g;
rosemary – 5 sprigs;
thyme – 5 sprigs;
onions – 2 pcs.;
lemon – 1 pc.;
ground white and black pepper, salt - to taste;
olive oil – 50-100 ml (depending on the fat content of the fish).

How to marinate:

Wash and dry the fish fillets with napkins.
Grind the herbs. This can be done with a knife, or you can use a blender. For greens, it is better to use only leaves, without stems.
Add salt and spices to the mixture of chopped greens, squeeze the juice from the lemon, grate the zest, add olive oil, and stir.
Cut the onion into rings of medium thickness.
Place the onion in a bowl.
Rub the fillet with the spicy mixture and place on an onion rack.
Leave to marinate for 30-40 minutes at room temperature.

When the fish is marinated, you can fry the fillet along with the onions on a grill without cutting. Another option is to cut the fish into pieces, string it on skewers, alternating with onions, and fry over coals. Please note that fish kebab is prepared very quickly, usually 10-15 minutes are enough.

Marinade for fish kebab with white wine

What do you need:

fish fillet – 2 kg;
dry white wine – 0.4 l;
soy sauce – 100 ml;
ginger root – 50 g;
olive oil – 80 ml;
sugar – 4 tbsp. l.;
nutmeg - a pinch;
ground black and white pepper - to your taste.

How to cook:

Wash and gut the fish, cut it into fillets. If desired, you can leave the fish whole if it is a small river fish.
After peeling the ginger root, grate it coarsely or finely chop it with a knife.
Add sugar and spices to it, stir.
Pour oil, soy sauce and wine into a bowl with ginger, mix thoroughly.
If you cook fish on skewers, cut the fish fillets into pieces suitable for barbecue (about 4-5 cm).
Immerse the fish in the marinade. Leave for 30 minutes if you are marinating it for barbecue, for an hour and a half if you are going to bake it entirely on the grill.

Marinade with ginger and white wine is suitable for any type of fish, including river fish.

Marinade for fish with lemon and garlic

What do you need:

pieces of fish (steaks or fillets) – 1 kg;
lemon – 2 pcs.;
olive oil – 100 ml;
garlic – 3 cloves;
dried marjoram, salt, pepper mixture - to your taste.

How to cook:

Cut the fish into portions. If you are going to fry fish kebab, the pieces should be about the size of two matchboxes placed on top of each other.
Squeeze the juice of two lemons into a bowl. Grate the zest from them and put them there.
Crush the garlic directly into the lemon juice.
Pour in the oil, add salt, spices and herbs, stir.
Cover the fish pieces with this sauce (you can put them in the marinade and stir).
Marinate for 30 minutes to an hour depending on the size of the pieces.

This fish marinade recipe is a classic one. It is suitable for any fish and can be used no matter how you intend to cook it. It is also ideal for fish kebabs.

Marinade for mackerel or herring with red wine

What do you need:

herring or mackerel – 1 kg;
dry red wine – 0.25 l;
odorless vegetable oil – 60 ml;
salt, pepper - to your taste.

How to cook:

Clean, gut and wash the fish well. Dry with a kitchen towel.
Mix wine with salt, spices and oil.
Pour the red wine marinade over the fish and leave for an hour.

Herring or mackerel marinated in red wine can be prepared in any way convenient for you. It will taste best if you fry the fish on the grill. It will be no less tasty baked in foil in the oven.

Beer marinade for charcoal fish

What do you need:

mackerel or herring – 6 pcs.;
beer – 100 ml;
vegetable oil – 0.2 l;
garlic – 2 heads;
salt - to taste.

How to cook:

Pass the garlic through a press, mix with beer and oil.
Rub the prepared fish with the resulting mixture, put more of the mixture inside.
After an hour, thread the fish onto a skewer, piercing the carcass from the tail to the gills, and place the fish on the grill.
Grill over coals, turning and brushing with remaining marinade.

Fish (mackerel or herring) marinated in this way and fried over coals will successfully replace traditional shish kebab.

Marinade for fish kebab with soy sauce and mustard

What do you need:

fish fillet (pink salmon, trout, salmon) – 1 kg;
balsamic vinegar – 50 ml;
soy sauce – 50 ml;
pepper paste – 1 tsp;
mustard powder – 1 tbsp. l.;
garlic – 1 head;
olive oil – 0.2 l;
dill (fresh) – 100 g;
salt, pepper - to taste.

How to marinate:

Prepare the fillet by cutting it into pieces of the desired size.
Crush the garlic. Chop the dill and mix with the rest of the spices.
Dilute with soy sauce, combine with balsamic vinegar and oil.
Cover the pieces of fish with the resulting mixture and leave for half an hour.

The taste of fish kebab marinated according to this recipe is indescribable. You are unlikely to forget it. It will especially appeal to those who love spicy dishes.

Vodka marinade for fish shish kebab

What do you need:

fish fillet – 1 kg;
vodka - shot glass;
soy sauce – 60 ml;
garlic – 2 cloves;
seasoning for fish - to your taste.

How to cook:

Cut the garlic into small pieces.
Mix with seasonings and rub fillets with this mixture.
Pour vodka mixed with soy sauce.

You need to marinate the fish in vodka for about an hour. After the fillet is cut into pieces, strung on skewers and kebabs are fried. There will be no smell or taste of alcohol in the finished dish.

Marinade for fish kebab with martini

What do you need:

fish fillet – 2 kg;
martini – 0.2 l;
garlic – 1 head;
onion – 1 kg;
dried dill – 1 tbsp. l.;
lemon – 2 pcs.;
fresh cilantro – 100 g;
salt, fish seasoning - to your taste.

How to cook:

Finely chop the garlic and cilantro with a knife, mix with salt, seasoning and dill. Rub this mixture onto the fish fillets.
After 15 minutes, cut the fillet into pieces suitable for the size of the kebab.
Mix fish pieces with onion cut into large rings.
Mix lemon juice with martini, pour this mixture over the fish and leave it for half an hour.

The taste of kebab prepared according to this recipe will be piquant and very unusual. It is unlikely to leave you and your guests indifferent. By the way, such a kebab can be fried at home if your oven is equipped with a grill function.

Marinade for fish with bell pepper

What do you need:

fish fillet (it is best to take assorted) – 0.5 kg;
bell pepper – 2-3 pcs.;
fresh parsley - a bunch;
lemon – 1 pc.;
sesame oil – 100 ml;
salt, pepper - to your taste.

How to cook:

Cut the fish fillet into pieces of the required size.
Mix finely chopped parsley with seasonings and salt.
Squeeze lemon juice into a bowl with the spicy mixture, pour in the oil, and stir.
Cut the pepper into very small strips and add to the prepared mixture.
Marinate the fish in this mixture.
When threading fish onto skewers, alternate pieces. It’s a good idea to string pieces of bell pepper between the pieces of fish. This will make assorted fish kebabs even more appetizing.

Fish kebab has many benefits. It is light, quick to prepare, and has an exquisite taste. If you are tired of traditional kebab and want to cook something new on the grill, try fish kebab - you won’t regret it. You will find marinade recipes for it in this material.