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Pink salmon in a pan, so that it is not dry

0
1797
Kitchen European
Calorie content 198.4 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 24.6 gr.
Fats * 15.9 gr.
Carbohydrates* 20.1 g
* per 100 gr. product
Pink salmon in a pan, so that it is not dry
Content

From my acquaintances and girlfriends I often hear that pink salmon in a frying pan turns out to be dry. Today I want to share a recipe for fried pink salmon cooked in a pan. Pink salmon cooked according to this recipe always turns out to be tender and juicy, the recipe is outrageously simple, and as a result, an incredibly tasty fish.

Ingredients

Cooking process

step 1 out of 8
Pre-defrost the pink salmon, remove the tail and head.
step 2 out of 8
Also, trim the fins, peel off the entrails, rinse well under running water and pat dry with paper towels.
step 3 out of 8
Cut the prepared pink salmon carcass into steaks 2-2.5 centimeters thick.
step 4 out of 8
Put the pink salmon steaks in a deep bowl, add the required amount of granulated sugar and salt. Leave to marinate for about 30 minutes.
step 5 out of 8
Rinse off any remaining salt if necessary, then place the pink salmon steaks on paper towels and pat dry.
step 6 out of 8
Heat a deep skillet well over moderate heat, and then add a small amount of vegetable oil. Place the pink salmon steaks a short distance from each other, and then fry on both sides until golden brown. Then reduce heat and fry the fish for a few more minutes on each side.
step 7 out of 8
Put the fried pink salmon on a dish covered with a paper towel so that the excess oil is absorbed.
step 8 out of 8
Wash and dry the lemon thoroughly, and then cut into thin slices. Serve juicy and tender pink salmon on the table in portions with a slice of lemon.

Bon Appetit.

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