Grilled Chum Salmon steak

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for cooking chum salmon on the grill. If the chum salmon steaks were previously frozen, then we defrost them in 2 stages: first in the refrigerator, and then at room temperature. With this method, the consistency of the fish fillet itself and all the useful substances are better preserved.

2. Step 2:

   

   Fish steaks are washed under cold running water and dried with paper towels to remove excess moisture.

3. Step 3:

   

   We put steaks in a deep plate, add onion cut into rings and finely chopped dill. Gently mix.

5. Step 4:

   

   Pour in vegetable oil and lemon juice, add salt, pepper and mix gently again so as not to damage the fish steaks. In order for the fish steaks to be saturated with flavors and become more tender, we put them in the refrigerator to marinate for 30-40 minutes. The plate with steaks must be covered with a lid so that the fish does not absorb foreign odors from the refrigerator.

6. Step 5:

   

   In the autumn-winter period, ketu is cooked on a home grill. Spread the steaks on an electric grill and fry on both sides until cooked. Since the chum salmon meat is tender, it will not take much time to cook: about 5-7 minutes on each side. In the summer, we put the fish steaks on the grill, heat up the coals and also grill the ketu on both sides until ready.

7. Step 6:

   

   Serve hot stacks of red fish to the table, supplementing them with fresh herbs and vegetables.