Salmon steak in a frying pan

Tender red fish baked in soy sauce in a frying pan. Steaks of white and red fish are now experiencing a peak of popularity. Similar dishes are on the menu of any restaurant. However, to treat yourself to a delicious fish, it is not necessary to go to a cafe. After all, you can cook such steaks in a few minutes at home.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 4 g

Fats 0 % 0 g

Carbohydrates 95 % 76 g

150 kcal

GI: 63 / 0 / 37

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients. To cook salmon steak in a frying pan, we will need: 500 g salmon steaks; 50 ml soy sauce and 1 tbsp sugar.
Step 2:
Wash the fish steaks thoroughly so that they are not slimy and dry with paper towels. It is better to use ready-made portioned steaks. In the case when there is a whole piece of fillet, it is most convenient to cut it into steaks in a semi-frozen state. Then the cut will be more even.
Step 3:
Combine soy sauce and sugar in a bowl. Stir and leave until the sugar is completely dissolved.
Step 4:
Pour soy sauce over the steaks and leave to marinate for 15-20 minutes. It is not worth marinating longer, since the fish will be saturated with marinade too much and the fillet will begin to fall apart during roasting.
Step 5:
Preheat the pan. There is no need to lubricate it with anything, because there is enough fat in the salmon, besides, the fish is saturated with sauce. Put the fish steaks in a frying pan. If there is a grill pan, then you can cook on it. If desired, you can grease the steaks with soy-sugar sauce. Simmer over medium heat until golden brown for about 6-8 minutes. Turn the steaks to the other side and simmer for another 6 minutes.
Step 6:
Turn off the heat, cover the pan with a lid and leave the steaks on the cooling pan for 10-15 minutes.
Step 7:
Serve salmon steaks hot. Enjoy your meal!

Compared to many other recipes for cooking fish, steaks are probably the fastest and most energy-intensive, especially if you have already cut portions, and not the whole fillet. In this case, dinner is provided for you in less than an hour. The main thing is to defrost the steaks in advance.
If the steaks are frozen, then they need to be thawed gradually, in the refrigerator. Because I was convinced from personal experience: if steaks are defrosted at room temperature quickly, then they stand in water from defrosting for another hour or two, and then also in marinade, then they are unlikely to get to the frying pan whole. The fish pulp begins to separate from the bones even before roasting. It is very difficult to keep steaks whole during frying and especially turning. Therefore, it is necessary to defrost the fish correctly: preferably in a container with holes and a tray for draining moisture, so that the fish does not lie in the water as it is defrosted.