Chum salmon on the stovetop
Description
Like any salmon, chum salmon cooks quickly and always turns out delicious. You can fry chum salmon in a pan in just 5 minutes. However, if you marinate it beforehand, the fish will taste much better. You can try an experiment—fry one half traditionally, and marinate the other half first. :) Here's my recipe for pan-fried chum salmon. This recipe includes marinating the fish. Let me tell you how.
Instructions
- 1
Step 1
First of all, the fish needs to be cleaned, the innards removed, and the head cut off.
- 2
Step 2
Now let's fillet the pink salmon.
- 3
Step 3
Cut the fillet into portion pieces.
- 4
Step 4
Of course, you can salt the fish and immediately start frying it. But I suggest marinating it first. Prepare the marinade by mixing honey, mustard, lemon juice, salt, minced garlic, and 2 tablespoons of oil.
- 5
Step 5
Place the fish pieces into the marinade and let them marinate for at least 2-3 hours. You can also leave them in the refrigerator overnight.
- 6
Step 6
Heat vegetable oil in a frying pan, coat the fish pieces in flour, and fry. Start by frying the piece on the side with the skin.
- 7
Step 7
King salmon cooks quickly—just about 2 minutes per side. If you feel this time is too short, you can place the seared fish in a hot oven for 5 to 7 minutes.