Stuffed pink salmon - king-fish with a surprise. Variants of stuffing for stuffed pink salmon: cereals, mushrooms, vegetables, cheeses

Stuffed pink salmon - king-fish with a surprise. Variants of stuffing for stuffed pink salmon: cereals, mushrooms, vegetables, cheeses

Each hostess can cook stuffed pink salmon. Make it simple enough, and the result is a tasty and healthy holiday dish.

Stuffed pink salmon served as an independent dish. As a supplement to it you can submit perhaps fresh vegetables.

Stuffed pink salmon - the basic principles of cooking

Cooking options for stuffed pink salmon are many. Mushrooms, rice, buckwheat, vegetables, etc. All this can be used as fillings.

If you prepare a filling of cereals, they are pre-boiled, and only then mixed with the other ingredients. Vegetables and mushrooms for the filling roast or stew.

The pink salmon itself is gutted and the spine is taken out. At the same time make sure that the carcass had no punctures or cuts. Then the fish is stuffed and sewn up the cut. The result should be a whole carcass.

Then the prepared pink salmon is baked in the oven for 45 minutes. You can also bake fish in foil or sleeve.

Recipe 1. Stuffed pink salmon


pink carcass;

seasoning for fish and salt;

two bulbs;

100 grams of cheese;

four mushrooms;

80 g of mayonnaise;

three garlic cloves;

juice of half a lemon.

Method of preparation

1. We flush the pink salmon, make a cut along the belly, gut it, take out the ridge and remove all the small bones. Sprinkle fish with lemon juice and set aside.

2. In a deep plate, mix mayonnaise with salt and spices for fish. Peel the garlic and squeeze it through the garlic press into mayonnaise. Stir.

3. The resulting sauce abundantly grease the fish inside and out. Leave to marinate for half an hour.

4. My mushrooms, clean, chop and fry. Peel the onion and chop into small cubes. Three grated cheese. Mix mushrooms with cheese and onions, salt and pepper.

5. Gutted fish tightly stuffed with stuffing, rewinding thread, wrapped in foil and send to the oven for an hour. Half an hour later, open the foil so that the pink salmon is reddened.

Recipe 2. Pink salmon stuffed with rice


kg of pink salmon;

two eggs;

three art. l rice;

spices and salt;

50 grams of cheese;

bunch of greens;

onions and carrots.

Method of preparation

1. We wash the rice well under the tap, then pour it with boiling water and boil it until ready. Cool Onions clean and finely cut. Wash greens, dry and chop. Mix chilled rice with greens and onions. Clean the carrots and cut into thin strips. Cheese large three.

2. Humpback salmon wash, cut in the middle and take out the ridge. Using tweezers, remove small bones. The meat remaining on the ridge is cut with a knife, finely chopped and filled with milk. Slightly wring out the flesh of the fish from the milk, mix it with rice filling. Salt and season with fragrant pepper.

3. Fill the fish with stuffing, adding it gradually. Then carefully sew the cut, or rewind the carcass with threads. Put on a baking sheet and bake at 180 ° C for about an hour.

Recipe 3. Stuffed pink salmon buckwheat


buckwheat - glass;

large onion;

pink carcass;


pepper and salt;


Method of preparation

1. Wash the buckwheat, boil and put the cereal in a colander to dry it a little. Peel the onion and chop. Fry it in butter until golden brown. Pour the buckwheat into the pan and mix with the onions. Salt, pepper and transfer to bowl to cool the porridge.

2. Gut carcass gut, making a cut along the abdomen. Cut the lemon into slices and rub the fish inside. Inside the fish lay buckwheat with onions. Do this gradually, filling the carcass tightly. Put a couple of pieces of butter. Carefully sew the belly with bright threads.

3. Wrap the prepared fish with foil and bake in the oven for an hour. After half an hour, remove the top layer of foil so that pink salmon is reddened.

Recipe 4. Stuffed pink salmon, baked in foil


kilogram of pink salmon;

50 g butter;

200 g pork fat;

ground salt and black pepper;

large bulb onion.

Method of preparation

1. Thaw the fish from the night. Rinse under tap and gut. Pull ridge, cut fins. Carefully separate the meat from the skin so that it remains intact. 2. Twist the pink salmon meat in a meat grinder. Peeled onions and lard are also minced in a meat grinder. Salt, pepper and mix the mince.

3. Lay the minced meat on one half of the fish, keeping its shape, and cover with the second half. Gently sew the fish with thread.

4. Cover the baking sheet with foil. Smear the pink salmon with butter and place on the foil. Wrap the carcass tightly and bake at 170C for about forty minutes. Put the fish on the dish and cut into pieces. Garnish with lemon and herbs.

Recipe 5. Stuffed pink salmon with eggs


pink carcass;

sunflower oil;

bow head;

egg - three pcs .;

spices and salt;


Method of preparation

1. Clean the pink salmon, gut, remove the head. Open the fish, place the belly down, straighten the sides and press firmly. Take out the bones, carefully remove the ridge. Remove the fillet from the skin.

2. Peel the meat from fish and grind it in a blender. Peel and finely chop the onion. Fry the onions in oil until golden. Boil eggs and chop into slices. Put minced fried onions, eggs and chopped greens in the mince. Salt and pepper. Knead the mince with your hands.

3. Put the minced meat on the skin, pressing down lightly with your hands. Sew the fish with bright threads and place the carcass on a greased baking sheet. Put the fish in the oven for forty minutes. Bake at 180C. Remove the fish, cool, remove the thread and cut into portions. Put on a dish, covered with lettuce and greens.

Recipe 6. Stuffed pink salmon with cheese


pink salmon - carcass;

salt and sugar;

eggs - 5 pcs .;

olive oil;


200 grams of cheese;

fresh tomatoes.

Method of preparation

1. Rinse the thawed pink salmon, cut out the spine and remove all the bones. Do everything carefully so as not to damage the skin.

2. Grease the carcass outside and grease abundantly with olive oil. Salt and sprinkle some sugar. Put the fish in a bag, tie it up, and leave to marinate in the fridge for two hours.

3. Beat five eggs in a bowl, pour 100 ml of milk, add seasonings and sugar and whisk well. Pour the mixture into a pan and fry the omelet. Then add the rest of the mixture, put the sliced ​​tomatoes and sprinkle with grated cheese. Put in an oven heated to 200 ° C for 10 minutes. 4. Cut the cheese into thick enough slices. Put them on the opened pink salmon carcass. Then put one omelet in one half. Cover with the second half and sew in the place of the cut.

5. Deco cover with foil. Grease it with olive oil and put the fish carcass on it. Bake in the oven for 45 minutes. At the same time, every 10 minutes, cover plenty of pink salmon with olive oil. Serve whole, or cut into chunks.

Recipe 7. Stuffed pink salmon “Holiday”


1.5 kg of pink salmon;


shrimp - 300 g;

cheese - 50 g;

onions - three pcs .;

greens, black pepper and salt;

carrots - 2 pcs .;


walnuts - half a cup.

Method of preparation

1. Clean and gut the pink salmon, without cutting off the tail and head. Rinse the carcass and pat dry with a disposable towel. Then rub the outside and inside with salt, and sprinkle with lemon juice. Put aside to marinate. Peel, shrimp and slice them, leaving a few pieces for serving. Mix grated cheese with mayonnaise.

2. Peel the vegetables. Finely chop the onion. Carrot coarsely rub. Put in a frying pan and stew over moderate heat until soft. Put shredded nuts and shrimps. Stir, salt and pepper.

3. Stuff the fish carcass, then sew the belly with kitchen thread. Deco cover with foil. Rub the fish with mayonnaise and cheese, and place on the foil. Cover the pink salmon with foil on top. Pour some water on the deco. Put in the oven for forty minutes. Then remove the foil from the top and bake for the same amount of time. Put the finished fish on the dish and decorate.

Recipe 8. Pink salmon stuffed with vegetables


pink carcass;

Art. l lemon juice;

200 grams of frozen beans;

pepper, dried basil and salt;

medium carrot;

Art. l olive oil;

half bell pepper;

100 g of cheese Suluguni and Russian;

onions - 1 pc;

200 g frozen champignons.

Method of preparation

1. Clean the fish, make a cut along the back and gut it. Make small cuts at the base of the head and tail, and remove the ridge. Remove the gills, remove the small bones and wash the carcass under the tap. Pat dry with a disposable towel. Rub with salt, pepper, sprinkle with lemon juice and butter and leave to marinate for several hours. 2. Chop the peeled onions and lightly fry them. Then add mushrooms, coarsely grated carrots, peppers, cut into strips, and simmer, stirring until soft. Put the chopped beans, put out another three minutes, and turn off the heat. Season with pepper, salt and basil. In a warm vegetable mixture, add chopped small cubes of cheese, and mix.

3. Lay the fish belly down, and lay the stuffing tight enough. Tie the carcass with kitchen thread. Put the fish in a baking bag and place in the oven preheated to 180 ° C for 10 minutes. Then lower the heat a little and leave for another 20 minutes. Turn off the oven, and leave the fish in it for another 10 minutes.

Recipe 9. Pink salmon stuffed with potatoes


pink salmon;



spices and salt;



Method of preparation

1. Peel potatoes, wash, and cut as small as possible. We clean the carrots and close to three. Onions free from husks and finely chopped. Grind greens. We put all the vegetables and herbs in a deep bowl, add salt, add spices and mix.

2. Pink salmon, cut off the tail and head. We make an incision along the back, and take out the giblets and ridge. Once again, wash, dry with towels and rub with salt. Stuff the fish with vegetable mixture, rewind with kitchen thread and put in a baking bag. We close the package on both sides with special clips. Put in preheated to 200C oven. We bake fish for about an hour. At the end, open the bag so that the pink salmon is on top browned.

Recipe 10. Pink salmon stuffed with stewed cabbage


pink salmon;


salt, dried dill, sugar and ground pepper;

200 grams of cabbage;

10 g of tomato paste;


50 g of olive oil;


Method of preparation

1. Finely cut cabbage. Clean the carrot, and three large. Peeled peeled onions finely chop with a knife. Pour into the pan half of olive oil, put on the stove, and fry the onion in the pan until transparent. Add carrots to onions, and fry for another three minutes. Then put cabbage to vegetables and simmer it all together for 10 minutes. Salt, pepper, add tomato paste, season with dried dill and sugar. Fill up with some water and simmer on low heat until cooked. 2. Pink salmon gutted, making an incision along the back, take out the ridge and all the small bones. We wash the carcass and dry it with a disposable towel.

3. Squeeze the juice from the lemon. Mix it with olive oil, salt and pepper. Marinade rub the pink salmon inside and out.

4. Stuff the prepared fish with braised cabbage. Tie up the kitchen thread, spread on a baking sheet and bake for half an hour at a temperature of 180C.

Stuffed pink salmon - tips and tricks from the chef chef

  • To make pink salmon juicy, soak it before baking in a mixture of onion, mayonnaise and lemon juice.
  • If you preserve the fish in olive oil for half an hour, it will turn out especially tasty and juicy.
  • Use spices carefully. If you overdo it with them, then kill the taste and aroma of fish. Black pepper, salt, vegetable oil and lemon juice are best for this fish.
  • Bake pink salmon in foil, so you save all the juices and flavors of fish.
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