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Recipes with salmon: marinated salmon, grilled salmon

Recipes with salmon: marinated salmon, grilled salmon

The Norwegian Institute of Gastronomy in the city of Stavanger may not be as familiar as similar institutions from France, but if you want to learn all the subtleties of cooking fish and seafood, then perhaps this is the best school for this.

Daniel Rouge Madsen (Daniel Rouge Madsen), Norwegian Institute of Gastronomy Consultant, Senior Chef of Norway (www.gastronomi.no) and the chef Hall toll, shared with us the secrets of working with Norwegian salmon.

Daniel believes that the best for heat treatment of salmon (steaming, frying, grilling, boiling) is suitable back. “The back of a round fish, in this case salmon, has one remarkable property: the thickness of the entire piece is almost the same, which means the fillet will be cooked evenly and will be the same for taste,” the chef says.

Abdomen is an excellent base for ceviche and sashimi.

If the cook has a desire to also use it for heat treatment, it is best to fold the two backs together, putting one piece on the other.

In this way we will achieve the same thickness throughout the fillet.

If desired, such a «double» fillet can be greased with prepared gelatin between each other and steamed at 38-40 ° C.

During the heat treatment, the gelatin “sticks together” the pieces among themselves and the guest will get on the plate a beautiful and impressive fillet.

The tail part is best used for minced meat.

With regard to heat treatment, then Daniel Madsen believes that 40 ° C is the ideal temperature for cooking salmon. In this case, the fish remains juicy and does not overdry.

Daniel noticed that many guests are not happy if the flesh inside the finished, served fish remains pink. “Salmon can be like that, there’s nothing to worry about, of course, if you are sure of the quality of the fish.”

If the fish is preparing for frying, then the skin on it can be left, making a few shallow cuts across the entire width of the fish fillet. Otherwise, the skin during frying will be contracted, reduced, which will lead to the deformation of the entire piece of fish.

In general, it is recommended to remove the skin only when extinguishing fish, even steam treatment does not require removal of fish skin.

In addition, it can be removed before serving.

Marinated Salmon

Pickled and slightly salted salmon are very popular in Norway. The chef explains this by the fact that fatty fish, in particular, salmon, goes very well with something sour, hence the use of vinegar and citric acid.

The most popular marinade is gravlax. Its base: sugar (40%) and salt (60%).

Fresh dill and freshly ground black or white pepper are added to them most often.

Of course, variations on the theme are also possible: gin and crushed juniper berries or, for example, rice vinegar.

In the classic version, the pieces of salmon are rubbed with sugar-salt mixture, sprinkled with a fair amount of chopped dill and left at 2-3 ° C for 6-8 hours.

If the whole fillet is pickled, it should lie in the marinade for about 2 days.

Often, after pickling, such fish is also smoked.

Daniel acted with a prepared salmon as follows: he prepared a gravlax (without dill), marinated two abdomens that were folded together in it, wrapped the fish in cling film, wrapped it tightly and put it in the fridge.

Then he took out, after 5 hours, freed from the film, sprinkled with dill, and cut into portions, «washers».

On warm toast, the chef laid out a spoonful of mashed potatoes, whipped with Dijon mustard, white wine vinegar and cayenne pepper, on top of it — salmon and greens and around flavored olive oil, brewed on baked garlic.

The result was a very simple to prepare, original and tasty appetizer.

Daniel Rouge Madsen also presented two grilled salmon recipes.

Here they are.

Norwegian Salmon Grill Baked in Foil with Coriander, Ginger and Green Curry

What do you need:

  • 4 fillets of salmon 150 g
  • 500 ml of coconut milk
  • 1 ½ tsp green curry paste
  • 4-5 cm of fresh ginger root
  • 1 clove garlic
  • 3 limes
  • 2 green onions
  • 2 tsp. salt
  • big handful of cilantro leaves

What to do:

For curry, ginger and garlic, rub on the finest grater. Chives and coriander finely chopped.

Squeeze out the juice from 2 limes, peel off the remaining lime and white films and cut into slices, or better — cut the fillet with a sharp knife.

2 Mix the prepared ingredients, except cilantro, with curry paste and coconut milk.

Salt it.

3 Pour the mixture into two small heat-resistant forms, lined from the inside with a double layer of aluminum foil. Put 2 salmon fillets in each form.

Connect the edges of the foil and fold them, «sealing» the contents of the form.

Bake at 180 ° for 10 min. Remove the molds from the oven and let it brew for 15 minutes.

Serve warm with cilantro.

The recommendation of the chef for cooking: The optimal temperature of salmon in the middle of the fillet should be around 55 ° C. Do not over dry it.

Grilled Norwegian Salmon Burger with Tomato Salsa and Smoked Chilli Mayonnaise

What do you need:

  • 400 g minced salmon
  • 100 g finely chopped salmon
  • 1 tsp worcester sauce
  • 1 tsp ground smoked paprika
  • several feathers of chive
  • 5 iceberg lettuce leaves
  • 5 slices of cheese
  • 5 standard double burgers

For tomato salsa:

  • 4 tomatoes
  • half red onion
  • 1 clove garlic
  • 1 tsp white wine vinegar
  • 1 tbsp. extra virgin olive oil
  • handful of cilantro leaves
  • salt

For chipotle mayonnaise:

  • 300 g of mayonnaise
  • half red onion
  • 50 ml orange juice
  • 1 clove garlic
  • ground smoked chili

What to do:

For a fish burger, mix the minced meat and finely chopped salmon.

Add the Worcester sauce, paprika and chopped chives.


Form five cutlets weighing 100 g each. Cook on the grill for 1 min. from each side.


For salsa, cut the tomatoes in half, remove the seeds and cut into small cubes. Also chop the onion. Grate the garlic on the finest grater.

Mix the prepared ingredients with vinegar, olive oil and chopped cilantro.

Salt it.

3 For the sauce, chop the onion and garlic as small as possible.

Beat in blender with the rest of the ingredients.

4. Collect the burger, not forgetting about the slices of cheese and lettuce leaves.

Cooking chef’s recommendation: It is best to cook mini-burgers. To do this, divide the fish mixture not into 5, but into 10 parts by 50g. And use semi-hard cow’s milk cheese with a sweet taste.

It will favorably emphasize the fish and will work well with tomatoes and smoked chili.

We thank the Norwegian Fish Committee for assistance in preparing the material.

How to cut salmon

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