Coho salmon in the air fryer recipes. Coho salmon fish: photos, how to cook, how to salt, beneficial properties and recipes
Clean the coho salmon from scales and remove fins and entrails. Rinse well outside and inside. Pat the carcass dry with a clean paper towel.
Cut in half along the spine. Use a sharp knife to carefully remove the backbone, and then use tweezers to remove all the bones. You should end up with a fillet on the skin. 
In a small container, mix salt and sugar. 
Prepare the dishes for pickling. This could be an enamel saucepan or container, or a plastic bowl. To avoid oxidation, it is not advisable to use metal utensils. Place 1/3 of the salt and sugar mixture at the bottom of the container. 
Place a piece of coho salmon, skin side down, and sprinkle with half of the remaining mixture. 
Cover with the second piece of fish, but with the skin on the outside. Fill with the remaining mixture. 
Cover the container with the red fish and place it in the refrigerator. After 12 hours, turn the fish over to the other side. After 24 hours, home-salted coho salmon is ready.
Using a wide knife with a sharp blade, remove the fillet from the skin. 
Serve the delicacy to the table by cutting it into thin wide slices. You can make sandwiches or canapés. Suitable garnishes include thin slices of lemon, olives, onion rings, green onions and parsley leaves.
Baked red coho salmon fish in foil in the oven with juicy parsley, fragrant dill and onion stems. Recipe for cooking coho salmon in the oven.
Red coho salmon is healthy and very popular in restaurants. Particularly popular are dishes like baked coho salmon in the oven. Coho salmon is present in delicious salads; this fish is fried in a pan, breaded, and served mainly with vegetables.
The fish is suitable for salting, marinating and smoking. Connoisseurs of delicious food have noticed that coho salmon kebab is in no way inferior to meat kebab, and steaks of this fish can compete well with other meat dishes. The meat of this fish is red; it differs, for example, from pink salmon in having better taste, tenderness and juiciness, a pleasant aroma and the absence of a large number of bones.
Nowadays, not everyone can afford to go to restaurants. In addition, it has always been and will be so that fish dishes prepared at home are amazingly tasty and will certainly be an excellent addition to the holiday table. One of these fish dishes is baked coho salmon in the oven with fresh herbs. The meat of this fish is tender and soft.
I would like to bring to your attention the simplest, but incomparably delicious recipe for cooking coho salmon in foil in the oven. This recipe will not leave anyone indifferent.
Although fish is not entirely affordable, sometimes you still need to pamper yourself and your loved ones with a wonderful dish.
So, let's start preparing baked coho salmon.
Coho salmon in the oven, ingredients:
- Fresh coho salmon carcass - about 2 kg
- Mayonnaise with lemon juice - a few spoons
- A bunch of parsley, dill and green onions
- Salt and ground black pepper - to taste
- Baking foil
Coho salmon in foil in the oven - step-by-step preparation
We clean the fish from scales, cut off the fins with special scissors (when I bought the fish, it was already without a head and entrails) and rinse it well.
Then use a paper towel to blot off all the excess moisture and cut the fish into pieces - or rather, cut it: we only cut the meat around it, without touching the backbone. It turns out that the pieces of meat will stick to the ridge.
This is done so that the finished fish can be easily divided into pieces, while maintaining a beautiful, neat appearance. All that remains is to cut the ridge with a sharp knife.
In a bowl, mix salt and pepper.
Rub the fish thoroughly with this mixture, in the cuts and inside too, don’t forget.
Then we take the foil and fold it into two sheets of such length that the fish fits. Place the fish on foil.
The last thing we do is wash the greens, shake them off so that there are no extra drops of water and put them in bunches inside the fish.
Wrap the coho salmon and herbs tightly in foil and place on a baking sheet.
Place in a preheated oven for 30 minutes, but the cooking time for the fish depends on the properties of the oven and the degree of its heating. As you know, any fish cooks quickly, this rule also applies to baked coho salmon.
Well, the coho salmon is ready in the oven.
Very juicy, soft fish. And the greens... the aroma is incredible. No one will remain indifferent to this rather simple but very tasty dish of baked coho salmon in foil in the oven.
Bon appetit!!!
Fry the coho salmon fillet pieces for 2-5 minutes in a frying pan over medium heat.
Fry the coho salmon steaks for 2 minutes over high heat and then cook for 10-15 minutes, covered, over moderate heat.
How to fry coho salmon
Products
Coho salmon fillet - 600 grams
Honey - 30 grams
Mustard - 10 grams
Garlic - 1 clove
Vegetable oil - 80 milliliters
Lemon - half
Flour - 50 grams
Salt - half a teaspoon
How to fry coho salmon
1. Wash the coho salmon fillet and cut into pieces of any size.
2. Peel and chop the garlic.
3. Squeeze the juice from half a lemon with your hands; at least one tablespoon of juice should form.
4. In a bowl, mix honey, mustard, salt, juice of half a lemon, chopped garlic, pour in a couple of tablespoons of vegetable oil.
5. Place coho salmon pieces into the marinade.
6. Remove the fish in the marinade for 2-3 hours in a cool place.
7. Pour the prepared flour onto a cutting board or flat dish.
8. Roll each piece of coho salmon in flour on all sides.
9. Pour the remaining prepared vegetable oil into the frying pan and heat over medium heat until bubbles appear.
10. Place pieces of coho salmon in heated oil and fry on each side for two to three minutes.
How to fry coho salmon with onions
Products
Coho salmon - 1 fish weighing 500-600 grams
Onions - 1 large head
Dill - several sprigs
Parsley - a few sprigs
Flour - 50 grams
Butter - 20 grams
Vegetable oil - 60 milliliters
Salt - half a teaspoon
Pepper - to taste
How to fry coho salmon with onions
1. Wash the coho salmon, clean it, cut off the fins, head, and tail.
2. Make an incision along the abdomen and remove the entrails.
3. Cut the coho salmon into steaks 2.5-3 centimeters wide.
4. Rub each coho salmon steak on both sides with salt and pepper.
5. Pour the flour into a flat dish or on a cutting board.
6. Dredge coho salmon steaks in flour on both sides.
7. Peel the onions and cut into small squares.
8. Pour vegetable oil into a frying pan and heat over medium heat.
9. Place coho salmon steaks in hot oil and fry on each side for 2 minutes.
10. Remove the coho salmon steaks from the pan and leave the pan on the stove.
11. Place chopped onion in the frying pan in which the coho salmon was fried and fry for a couple more minutes.
12. Place the coho salmon steaks back into the pan with the onions.
13. Pour a third of a glass of boiling water into the frying pan with coho salmon and onions, cover with a lid, reduce heat, cook for 10 minutes.
14. Add butter to the fish and cook uncovered for another 5 minutes.
15. Wash the greens and chop them.
16. Place fried coho salmon on a plate, sprinkle with fried onions and fresh herbs.
Coho salmon is one of the largest representatives of the salmon genus. A healthy individual can reach 14 kilograms. Catching one is a pleasure, cooking is no less, because the meat of coho salmon is soft and pliable, with a pronounced taste.
Baked fish is considered the most delicious dish made from coho salmon meat. Professionals cook it whole, in the West - even on a spit. It is difficult to bake such fish at home, so the most acceptable way to prepare a restaurant-like dish is to bake coho salmon in foil.
In foil
For this dish, choose small fish no more than 20 cm in length. Gut the purchased fish, leaving both the head and fins, and rinse under cool running water. Dry, grate with a little coarse salt and freshly ground black pepper. Place a slice of lemon and either a slice of onion or finely chopped garlic in the belly.
5 minutes before cooking, pierce the top of the foil with a fork, so the fish will brown a little
Wrap the fish tightly in foil: coho salmon are fatty, so if there is even a small hole, the juice will leak onto the baking sheet. Bake in a well-heated oven for 20 minutes. Serve with boiled potatoes or rice. Soy sauce would also be appropriate.
Steaks
Large fish should be made into a steak. It's amazingly tasty and simple. Gut the fish. Cut off the head, fins, tail (they will make a great fish soup!). Rinse. Cut the steak into large pieces and season with salt and pepper. Sprinkle with lemon and place on hot grill. Turn the grill over every 3-5 minutes, but do not touch the meat, it is very tender and will simply fall apart. Do not rush to remove the finished steak. Leave the fish on the grill for 5 minutes, after sprinkling with lemon juice diluted in water. The coho salmon will be removed from the cooled grate without damage.
Coho Salmon Ambassador
Like any representative of salmon, coho salmon is tasty when salted. The most troublesome part of the process is removing the bones from the fish and removing the skin. To make the work easier, freeze the fish and, without melting, under cold water, starting from the tail, tighten the skin with a stocking. Try to make a minimum number of cuts.
Leave the skinned fish for 20-30 minutes, then cut it into 2 halves along the spine with a sharp knife. Using tweezers, remove the bones and cut the meat into pieces no more than 1–2 cm wide. Place the pieces on the bottom of a plastic container previously greased with vegetable oil, add plenty of salt and coarse pepper, place the next layer on top and add salt and pepper again. You can make 5-8 layers, the fish will turn out very juicy.
Having laid the pieces, pour vegetable oil over them (no more than 3 tablespoons per 1 kg of fish), cover with gauze, apply light pressure, close the entire structure with a lid and place in the refrigerator. After 24 hours, the salmon fish is ready to eat.
Coho salmon is a red fish from the salmon family that can be prepared in a variety of ways. But steaks are especially popular. Still would!
They can be fried or baked, topped with sauces, supplemented with vegetables, herbs, various cereals and even mushrooms. Can we find the recipe for the most delicious steak?
Coho salmon steak - general cooking principles
You can cut coho salmon for steaks yourself or buy ready-made cross sections. In any case, you should not buy pieces that are too thin, less than 7-8 millimeters, as they can easily dry out. The thickness of the steaks can reach 2-3 cm, so the coho salmon will be juicy, tasty, and the massive pieces will look attractive.
Fish must be washed before cooking. If there are husks or any complex contaminants on it, then all this is cleaned off with a knife. Next, the pieces can be sprinkled with spices, poured with different sauces, and combined with vegetables.
What is coho salmon cooked with:
Lemon (the most popular additive);
Mustard, soy sauce, mayonnaise and other ready-made sauces;
Various vegetables (onions, garlic, carrots, potatoes, tomatoes, etc.);
Cream (sour cream, milk, cheese).
In fact, a huge number of dishes can be prepared from coho salmon. It is stewed on the stove, fried in a frying pan, baked in the oven with various sauces, and vegetables and fruits are added. Grilled steaks turn out amazing; a steamer is used to prepare dietary and healthy dishes. Coho salmon is served with side dishes, fresh or pickled vegetables, sprinkled with lemon juice or simply sprinkled with chopped herbs.
Coho salmon steak with lemon
Lemon is the perfect accompaniment to coho salmon steak. It can be used in its pure form, but it is better to supplement it with aromatic herbs and spices.
Ingredients
3 steaks;
Salt pepper;
1 tbsp. l. oils;
0.5 tsp. chopped dry herbs, you can take a mixture.
Preparation
1. Cut the lemon in half, cut 3 thin slices from the central part, put them aside, they will be useful for decoration. Squeeze the juice from the remaining halves.
2. Add salt, black pepper and any dry herbs to the lemon. You can take dill, oregano, Provençal mixtures. Grind everything until smooth, add a spoonful of oil. It is best to use olive for red fish.
3. Lubricate the washed steaks with lemon marinade, cover, and leave for 30 minutes.
4. Place the fish in the mold. You can cover it with a piece of foil so that nothing gets burned or dirty. Pour the remaining marinade that has drained into the bowl over the coho salmon.
5. Put the fish in the oven. We bake coho salmon at 200 degrees for about 20 minutes. If the pieces are thicker than 2 cm, then the time can be increased, but the temperature should not be reduced.
6. Place the cooked coho salmon on plates, place a slice of lemon on top, and add fresh herbs.
Coho salmon steak in soy marinade
The base of the marinade is soy sauce. You can cook these coho salmon steaks in the oven or on the grill; in any case, they turn out very tasty, rosy, and aromatic.
Ingredients
4 coho salmon steaks;
70 ml soy sauce;
1 tsp. honey;
20 ml olive oil;
1 tsp. mustard;
Preparation
1. You can use more mustard if you want the fish to be a little spicier. We combine it with honey, which can be melted for viscosity.
2. Wash the lemon and remove a little zest. Grind the crusts and throw them into the marinade. Squeeze out the juice immediately. Mix everything well.
3. Dilute with soy sauce, add oil, stir.
4. Pour the washed coho salmon steaks with the resulting mixture. If desired, you can add a little mixed dry fish seasoning to the marinade. But the aroma will be strong enough even without them.
5. Pour over the steaks, cover, and leave to marinate for at least half an hour. You can keep coho salmon longer.
6. Now place the fish on foil. Bake in the oven until done.
7. Either place it on the grill grate or on the grill, and cook until golden brown.
Coho salmon steak in cream sauce
A version of very tender coho salmon, we will cook it in the oven. For the dish, you can use cream of any fat content; if desired, dilute it in half with milk.
Ingredients
700-800 g steaks;
300 ml cream;
120 g cream cheese;
2 tbsp. l. flour;
25 g creamy oils;
2 cloves of garlic;
Black, white pepper, fine salt;
3-5 sprigs of dill.
Preparation
1. Wash the fish, dry it with napkins, sprinkle with flour.
2. Heat the butter and fry the steaks for 1-2 minutes on each side until a light crust appears. Immediately transfer to a baking dish. But you can leave it in the frying pan, just remove the handle if it is afraid of high temperatures.
3. Add cream into the cream cheese in parts, stirring well each time. Salt, pepper, throw in garlic.
4. Pour the sauce over the steaks and bake in the oven for 10-12 minutes. We set the temperature to about 200 degrees.
5. Remove, place coho salmon on plates, sprinkle with dill. If desired, complement the dish with boiled rice, pasta, and potatoes.
Coho salmon steak on vegetables with vinegar
The recipe is not only delicious. But also a fragrant coho salmon dish. The steaks will cook on a very aromatic bed of vegetables, will be saturated with the aroma of vinegar, and will turn out very juicy and tasty.
Ingredients
2 onions;
1 carrot;
4 pieces of coho salmon;
2-3 tomatoes;
20 ml vinegar;
Oil, spices.
Preparation
1. Cut the peeled onions into thin strips. We also chop carrots, you can use a grater for Korean salads. Add chopped bell pepper. Sprinkle the vegetables with fine salt, pour vinegar, and mash with your hands.
2. Place the vegetable mixture on a baking sheet or in a mold.
3. Rub the fish with any spices to your taste, you can additionally sprinkle with lemon, then with oil.
4. Place coho salmon on vegetables.
5. Cut the tomatoes into thin slices. Place the tomatoes on top of the fish. You can also sprinkle them with spices on top, sprinkle with vegetable oil, but just a little.
6. Cook for 30-35 minutes in the oven. Temperature 200.
Breaded coho salmon steak
A quick way to cook coho salmon in a frying pan. If you have time, you can marinate the steaks in advance in any spices or sauces.
Ingredients
2 large coho salmon steaks;
2 tbsp. l. soy sauce;
1 tbsp. breadcrumbs;
Preparation
1. Rub the steaks with soy sauce on all sides. Basically, you don't need to use anything else. But if desired, pepper it, take dry spice mixtures for fish, rub it again.
2. Beat the egg until smooth.
3. Brush the steaks with egg and roll in breadcrumbs.
4. Heat a good layer of oil in a frying pan, at least half a centimeter thick.
5. Place the steaks. Fry the coho salmon on this side until crusty.
Coho salmon steak with potatoes in the oven
A variation of a hearty dish of potatoes and coho salmon. Since the vegetable takes longer to cook than the fish, you need to do everything according to the rules.
Ingredients
800 g coho salmon;
800 g potatoes;
4 tbsp. l. mayonnaise;
3 cloves of garlic;
1 tsp. seasonings for fish;
Salt, oil.
Preparation
1. Chop the garlic, combine with mayonnaise and add some salt. Set aside half and add fish spices to one part.
2. Rub the pieces of coho salmon with mayonnaise marinade and spices and leave them aside.
3. Peel the potatoes, cut into pieces, combine with the second part of the mayonnaise sauce, mix well. If desired, you can add chopped onions here. Carrots, a little zucchini, it all goes well together.
4. Place the potatoes in a mold, cover with one layer of foil, and bake for 20 minutes at 200 degrees.
5. Take out the potatoes, lay out the coho salmon marinated in mayonnaise.
Steamed coho salmon steak
Dietary, healthy and sports nutrition is impossible without steamed dishes. For cooking, you can use any double boiler, tray in a multicooker.
Ingredients
3 coho salmon steaks;
1 tbsp. l. lemon juice;
Pepper, salt;
1 tbsp. l. olive oil.
Preparation
1. Rub washed coho salmon with lemon juice mixed with salt and pepper. You can simply use soy sauce without any additives.
2. Rub the top of the fish with olive oil; just a little bit is needed to add juiciness to the coho salmon.
3. Place the pieces on a steamer tray. Pour water into the compartment, throw in a few peppercorns, a bay leaf, and a clove of garlic for flavor.
4. Cook the steak for about half an hour. Then carefully remove it from the tray, place it on a dish, add vegetables and herbs.
Coho salmon baked in the oven will turn out juicy and tender if you rub the pieces with softened butter on top.
Fish does not like prolonged heat treatment. If it dries out in the oven, you need to urgently pour cream over the pieces, grease with mayonnaise or sour cream, cover the pan with foil and leave for a while so that the dish is soaked.
To prevent the fish from sticking to the foil, the area under the steak should be greased with oil.
Lemon peels that remain after squeezing the juice do not need to be thrown away. They will help get rid of the fishy smell. You need to rub your hands, knives, forks, cutting boards, then rinse everything with cool water.
If coho salmon is cooked in foil, then at the end you need to open it for a few minutes. Let the steak be covered with a delicious crust.
It is not advisable to fry a “naked” steak in oil. It is better to roll the coho salmon in flour so that a golden brown crust quickly appears on the fish. It gives not only an appetizing appearance, but also maintains juiciness.