Salmon skewers are spectacular, simple, relatively quick if you take care of the marinade in advance, and very healthy. Salmon contains easily digestible protein, omega-3 fatty acids responsible for immunity, brain function, the cardiovascular system, and a whole complex of vitamins. Salmon kebab always turns out delicious because redfish are very difficult to spoil. The only danger that can lie in wait for novice cooks is overdried meat. Therefore, frying barbecue is a somewhat responsible task, in which the main thing is not to overexpose the fish on the fire.
To please yourself and your friends with an excellent result, you should not forget about the essential points:
Whatever marinade you choose, add a couple of tablespoons of extra virgin olive oil to it, which will add juiciness to the fish.
The most harmonious spices for salmon skewers are rosemary, lemon peel, ginger, cilantro, nutmeg, basil, cardamom, ground pepper, lemon juice, and soy sauce. You can experiment with the composition to your liking.
Wild-raised Pacific salmon is the best choice for barbecuing – without the dyes and antibiotics fed to fish on salmon farms. Its delicious and tender meat of a beautiful pink color will ensure the success of your dish. Kamchatka remains one of the few regions where the conditions for the natural reproduction of salmon have been preserved. The ecologically clean waters of the region are rich in biological resources. One-fifth of the industrial salmon catch in the world falls in the Kamchatka Territory. One of the region's largest specialized fish processing plants belongs to the Vostochny Bereg company. A modern high-tech complex on the coast processes almost 500 tons of fish per day. All raw materials and the entire range of finished products of Vostochny Bereg /Bering Seafood are of excellent quality and high environmental friendliness - this is confirmed by MSC standards - Marine Stewardship Council and international certificates. Vostochny Bereg / Bering Seafood is a multiple winner and laureate of international exhibitions
The most famous and demanded worldwide products of the Vostochny Bereg /Bering Seafood brand are Far Eastern frozen fish of all types of cutting. Its production is organized according to the principle of a short cycle: a fresh catch is instantly processed, which contributes to preserving all valuable properties and vitamins. Vostochny Bereg /Bering Seafood carefully controls the quality of its products and uses modern equipment and technologies that exclude the use of flavors and additives. When salmon return from the sea to freshwaters, fishing is carried out in an ecologically clean region by all the fishing rules. It has absorbed all functional trace elements from seawater, and its meat is fatty, that is, high in omega-3, tender, and pleasantly pink in color. Not everywhere such technology is observed today. In North America, due to a significant reduction in the salmon population, salmon is still caught at sea, affecting the fish's quality. In Kamchatka, salmon is seen only in freshwater during spawning! The production of healthy and, most importantly, natural fish products has already become the mission of the Vostochny Bereg /Bering Seafood company. It is no coincidence that it is popular among restaurants, sushi, gastro bars, and in-home kitchens around the world. Your kebab cooked with Kamchatka salmon will turn out incredibly tasty. It remains only to choose the marinade to taste.
With pomegranate juice
Wash the salmon fillet and cut it into large cubes. We put it in a container, salt, pepper, and pour a glass of pomegranate juice with the addition of olive oil and lemon slices. Mix everything well and leave to marinate in the refrigerator for 2 hours. Peel the onion and cut it into rings. We cut the tomatoes into circles. We string on skewers alternating: salmon, onions, and tomatoes. Grill over charcoal for about 10-15 minutes. Serve on the table with pomegranate seeds.
With lemon
Cut the salmon fillet into small cubes. Prepare the marinade: mix the olive oil, oregano, chili pepper, sesame seeds, salt, and black pepper to taste. Dip the prepared fish pieces into the marinade, cover with a film, and put in the refrigerator for 30 minutes. Cut the washed lemon into thin circles. Moisten wooden skewers with water and string pieces of fish on them, alternating with slices of lemon. Grill on the grill for 5-8 minutes. The fish cooks quickly, so we turn the skewers as often as possible so that everything is fried evenly. Ready kebab served hot on the table!
With soy sauce
Cut the salmon fillet into pieces, cut the onion into rings and add to the fish. Sprinkle the fish with black pepper, Provencal herbs, sugar, pepper, and salt. Pour olive oil mixed in equal proportions with soy sauce. Add a little lemon juice, mix and send for an hour in the refrigerator. After the allotted time, we string the fish pieces on skewers and fry them until cooked. Serve with boiled potatoes, cherry tomatoes, herbs, and olives.
With orange juice
Cut the salmon into pieces seven by 3 cm in size, sprinkle with white pepper, thyme, and salt, and pour freshly squeezed orange juice with olive oil. Mix everything well, and put it in the refrigerator for 2 hours. We put the marinated fish on skewers and fry on coals for about 10 minutes. We decorate the finished kebab with greens.
With garlic
Cut the salmon fillet into large cubes. We clean the garlic, finely chop or rub it on a fine grater, and add finely chopped parsley leaves to it. Wash the lemon and finely chop it together with the peel; add garlic with parsley and olive oil. Immerse the fish in the marinade, let it stand for 15-20 minutes, then put it on skewers and fry for about 5 minutes. Salmon kebab in garlic marinade goes well with fresh cucumbers and onions salad.
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