Salmon steaks on the grill

In a deep bowl, mix the whole set of spices prepared for pickling pink salmon. Sliced, washed under running water and dried with a paper towel, we dip the fish in a mixture of seasonings from all sides. This is not enough to saturate the pieces with taste and aroma, so each steak is additionally rubbed with spices for better penetration into the fibers.

Put the grated pink salmon steaks in a bowl, cover with cling film and put in the refrigerator for up to two hours. Depending on how long the guests are expected, the time can be shortened, but it's better not to rush. The longer the fish is marinated, the more complete and saturated its taste will be as a result.

The classic recipe for cooking salmon steaks involves the use of an open-type grill. But the absence of such is not a reason to refuse the dish, we boldly use home electric.

Preheat the grill to the maximum temperature and rub the grates or the surface with vegetable oil. If you do not pay special attention to the preparation stage, the pink salmon will stick, and the appearance of the finished steaks will be far from ideal. We wipe a napkin or paper towel with odorless vegetable oil and wipe the grate 3-4 times. When the non-stick surface is provided, we proceed to frying the fish.

Using tongs, we take the steaks out of the marinade and place them on the grill so that they do not touch each other. The distance between the pieces is necessary for uniform air circulation and roasting from all sides. Fry the steaks for 6-8 minutes and turn them over to the other side in one motion. To prevent the pieces from deforming when turning over, we use a metal spatula as an auxiliary tool. We put the finished steaks on plates, serve them hot with a side dish of baked vegetables and a favorite sauce for red fish.