I learned how to cook pink salmon in a new way and I want to share the recipe with you. The fish is tasty, juicy, you will lick your fingers. And most importantly, it is easy to prepare and you don't have to stand at the stove for a long time.
Preparation:
So, we cut the pink salmon into fillets and cut into pieces. I do not recommend cutting the fish across into pieces with bones. Better to spend a little more time and cut into fillets - it will be much tastier. Well, if you bought a ready-made fillet of pink salmon, then the task is greatly simplified.
Now put the fish in a suitable bowl and fill with soy sauce. Do not spare the sauce, every bite should be in it. Add 1-2 tablespoons of vegetable oil, a little black pepper, add onion or garlic if desired.
Attention! You don't need to add salt because the soy sauce is already salty. If you add salt, then the fish will turn out salty. Well, that's for my taste.
We remove the pink salmon to marinate in the refrigerator. The fish is marinated for at least 2-3 hours, I often leave it to marinate overnight.
Fry pink salmon in a pan in vegetable oil on both sides. Fry the fish on each side for about 5-7 minutes, depending on the size of the piece.
Outside, you get a delicious crust, but inside the fish remains tender and juicy. Delicious!
By the way, if you do not like or do not eat fried for some reason, then the fish can be cooked not in a pan, but baked in the oven. It will turn out very tasty too. But personally, I still like it more in the pan.
We serve pink salmon with any side dish; it will just go perfectly with rice. Bon appetit, friends!
Read also: Marinated mackerel in mustard and mayonnaise. Ready in 2 days (lick your fingers)
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