Fish classics: pink salmon with carrots. For all lovers of red fish - the best recipes of pink salmon with carrots

Fish classics: pink salmon with carrots. For all lovers of red fish - the best recipes of pink salmon with carrots

General principles of cooking of pink salmon with carrots

Pink salmon with carrots is a dish suitable for both family dinner and dinner party.

But, of course, for a solemn occasion, fish cooked whole is better, although the pieces can be decorated very beautifully.

For decorating pink salmon with onions and carrots, when it is served it is customary to use lemon in the form of slices or slices, flowers from butter, parsley or lettuce leaves, olives or olives, fresh cucumber, onions.

Humpback salmon should be cut, making a cut in the abdomen, carefully gutted and washed with cool water. Before proceeding to the preparation of pink salmon with onions and carrots, the fish should be cleaned of scales, wash once more and wipe with a towel. If you want to cook a whole fish with your head, then it is very important to remove the gills, and it would be good to have your eyes too, and scrape the head itself with a knife.

You can lightly marinate the fish before baking pink salmon with onions and carrots. To do this, you can hold it for half an hour in water, where you can add a few tablespoons of lemon juice or spread it with natural yogurt.

Preparing pink salmon with carrots, you can put a variety of spicy herbs, such as rosemary, thyme, parsley. However, it is more important not to forget lemon, cucumbers, tomatoes or potatoes - something that will help shade the taste of fish.

Recipe 1. Pink salmon with onions and carrots in the oven

Probably a simpler recipe for pink salmon with onions and carrots is impossible to find. If it seems to you that the taste is fresh, add sliced ​​tomato.


Fish steaks - about 1.5 kg

Carrot - 3 pieces

Bulb large


Sunflower oil, corn, olive

Tomatoes - 1-2, optional

Method of preparation

Cleaned and washed fish to cut each steak into fillets and carefully release from the bones, cutting them with a knife.

Shave carrots and onions with a thin straw (it is permissible to rub them, but do not chop them in a blender), add some salt. Put in a saucepan or pan with well-heated vegetable oil and in it, stirring, sauté for 5 minutes, trying to avoid toasting. Grease a baking sheet with vegetable oil, cut into small portions of the fillet. Salt lightly, sprinkle with pepper, put carrots and onions on top of the fillet. Brush with mayonnaise.

Cook in the oven for about 20 minutes. Serve on the table, garnish with vegetables and toasted potatoes.

Recipe 2. Baked pink salmon with onions and carrots

A pink salmon with onions and carrots prepared according to this recipe looks very decorative: it will also decorate a festive table.


Pink salmon fillet - about a kilogram

Bulb - one medium size

Carrot - one large

Sour cream fat (20 - 30% fat) - half a cup or more

“Dutch” type cheese - 150 g

Curry - a quarter of a teaspoon

Flour for rolling


Vegetable oil

Parsley, thyme, black pepper - to taste

Method of preparation

Fish washed, cut, cut fillets. Divide the fillets into portions, roll in flour mixed with salt and fry quickly in a hot frying pan with vegetable oil.

Toasted fish put on a baking sheet.

Grate carrots, chop onions into small cubes and fry all this in a frying pan with added oil (you can in the same one, in the oil that remains after the fish). When the vegetables are soft, pour in sour cream, which is mixed with pre-curry, black pepper and a little salt (you can also chop parsley, rosemary, thyme, etc.).

Stir for 2-3 minutes, then remove from heat and let cool for a while.

Cheese is very finely rubbed and mixed with chilled vegetables and sour cream. Put the resulting sauce on the fish and bake in the oven at 180 degrees for 25 minutes.

When serving, you can garnish with lettuce leaves and black olives.

Recipe 3. Pink Stew with Onions and Carrots

For stewed pink salmon with onions and carrots, you can take not the best pieces of fish, say, sprawled or from the tail. In the dish it will not be very noticeable.


Pink salmon - 1 kg

Carrot - 2 things

Bulb - 1-2, depending on size Sweet pepper - 1-2 pods

Tomato - 1 large

Green Beans - Handful

Capers - 1 tablespoon

Vegetable oil

Salt, black pepper, herbs - to taste

Method of preparation

Wash and separate pieces of pink salmon from bones and skin, trying not to damage the fish, then cut into small pieces.

Put bones and skin in a small amount of cold water and cook for about 15 minutes, then strain the broth, and throw away the bones and skin.

Put the pieces of fish in a saucepan with hot vegetable oil and fry quickly, then put on a plate.

Grate the carrots, chop the onion and pepper into thin strips, put everything in the same skillet, add oil if necessary, and sauté for 2-3 minutes. Put the green beans and capers there and hold for another two minutes, then place the pink salmon, capers, herbs, salt and pepper in a saucepan, add broth and simmer for 10 minutes.

Remove the peel from a tomato (why scald it with boiling water and immediately immerse it in ice), chop it finely and put it in a saucepan. Simmer another 5 minutes.

Recipe 4. Stuffed Pink Salmon with Onions and Carrots

The most elegant recipe of pink salmon with onions and carrots is prepared, however, is simple. Suitable for a festive table. But you need to cook it from a whole fish.


Whole salmon weighing about 1.5 kg

Rice - about a third of a glass

Carrots - one

Onion - one medium

Egg - one

Butter - 50-70 g

Vegetable oil

Chipped ice - 1 spoon

Salt, black pepper, spicy dry herbs

Lemon, parsley, olives for serving

Method of preparation

Wash the fish, clean it, make an incision in the abdomen from head to tail and remove the insides.

Remove the incised gills at their base, rinse the fish thoroughly inside.

Cut the spinal bone at the head and at the tail and get it, helping to separate the rib bones with a knife.

Remove the meat from the skin, not peeling it (what's left is left), cut its medium-sized pieces.

Cook crumbly rice. Grind carrots and onions and lightly fry in vegetable oil. Mix with rice and fish. Cool the filling, add salt, pepper, spices, a spoonful of crushed ice and grated frozen piece of butter.

All mix, put in fish skin and, giving the appearance of a whole fish, sew up the belly with white thread. If desired, rub the skin with dry herbs.

It is good to grease the foil sheet with vegetable oil and wrap the fish in it, leaving a bit of free space inside. Bake for about 25-30 minutes at 180 degrees.

Allow to cool for 10 minutes, unfold the foil and take out the fish. Serve cold, garnished with lemon slices, black olives, parsley.

Recipe 5. Pink salmon with onions and carrots, baked in sauce


Pink salmon fillet - about 1 kg

Sour cream - half a cup

Mayonnaise - half a cup

Grated semi-hard cheese - 1/2 - 1 cup

Onion - 1 small head

Leek - the white part of a single plant

Carrot - 1

Tomatoes - 2-3 pieces

Egg - 1 piece

Pickled cucumbers - pieces 5 small or 3 large

Saffron or Curry - a quarter of a teaspoon

Vegetable oil

Salt, seasonings - to taste

Pomegranate olives and grains - for serving

Method of preparation

Peel the fish, wash, remove the bones and cut the fillets into slices approximately 2 cm wide. Grate the carrots, chop the onion, leek into thin slices and stew a little with vegetable oil, so that the vegetables are only slightly softened.

Slices of fish lay tightly in a deep shape, oiled. Put carrots and onions on top of the fish.

Pickled cucumbers finely chopped. Mix sour cream, mayonnaise, grated cheese, cucumbers, salt, seasonings and saffron or curry (for color). Beat the egg in the sauce and mix well.

Peel the tomatoes and cut them into thin semi-circles. Arrange the tomatoes on the fish and generously lubricate all the sauce.

Bake for about half an hour at a temperature of 180-190 degrees.

When serving the dish is well sprinkled with olives or pomegranate seeds, but you can do without it.

Recipe 6. Pink salmon with onions and carrots for a snack


Pink salmon fillet - 1 kg

Carrots - 2 pieces Onions - 1 large onion

Apple - 1 with dense pulp

Garlic - 5-6 cloves

Vegetable oil - 4 tablespoons

Vinegar 6% - 2 tablespoons

Sugar - 1.5 spoons

Mayonnaise - 1 tablespoon

Tomato paste - 1 tablespoon

Ketchup - 1 tablespoon

Salt - 1 tsp

Method of preparation

Grate carrots and apples, chop onions into thin semi-circles, chop the garlic.

In vinegar pour sugar and salt, pour ketchup, stir, heat.

Heat 3 tablespoons of vegetable oil, pour in vegetables and cook for 1 minute, stirring constantly, pour in vinegar with salt, ketchup and sugar, heat and remove from the stove, cover with a lid. Insist about 4 hours, you can leave for the night.

Cut the pink salmon fillet into small pieces of arbitrary shape, put in a saucepan, pour mayonnaise mixed with tomato paste and diluted with a small amount of water (pour water depending on the depth and diameter of the saucepan, it only needs to be covered with fish). Extinguish the fish for 15 minutes. If there is too much liquid, open the lid and evaporate the excess.

Place carrots with onions, apples and garlic on the fish, cover, warm up and turn off the gas. Cool at room temperature, put in a salad bowl and let stand in a cool place for about 2 hours.

Recipe 7. Pickled pink salmon with onions and carrots


Pink salmon (fillet or steaks) - 1 kg

Apple vinegar 6% - 3 tablespoons

Water - 1.5 L

Garlic - half head

Onion - 1 small

Carrot - 1 small

Black Peas - 3-4 Peas

Allspice - 3-4 peas

Bay leaves - a couple of leaves

Salt - 2 + 4 tablespoons

Sugar - 4 tablespoons

Vegetable oil

Method of preparation

Pink salmon (fillets) cut into pieces of medium size (3-4 centimeters thick). If you took steaks, divide them into two half-steaks by removing the bone. Now you need to rub with salt (2 tablespoons), cover with a clean cloth, a plate and put under pressure in a cold place for 10 hours.

Chop the onion and garlic, rub the carrot. Saute vegetables with vegetable oil for about 5 minutes. Get salted fish and put vegetables on top. In the water, drop the black and allspice peas, bay leaf, pour salt (4 spoons) and sugar and boil. Boil for about five minutes, then pour the vinegar, put the garlic on and off.

Pour the fish and vegetables with marinade, making sure that they are completely covered. Put the plate on top and put in the cold for another 10 hours.

Pink salmon with carrots - the subtleties and useful tips

  • To make the salmon juicier, do not completely defrost the fish before cooking. On the fillet of chilled fish you can put ice cubes or pieces of butter.
  • Carrots and onions should be spiced, but not to fry in any way.
  • Fish for any dish must be taken fresh. Fresh fish has thick carcass, bright eyes, fish smell. It is better to buy chilled, rather than frozen fish. First, you then pay for the fish, and not for the ice, the weight of which, with proper freezing, can be half the total weight of the fish. Secondly, the freshness of the frozen monolith is impossible to determine. Overpaying in this case can result in significant savings.
  • If desired, sprinkle the fish with lemon before cooking.
  • In order to discourage the smell of fish, the dishes should be washed with household or toilet soap, and then rinsed with cool water.
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