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How do you fry salmon?

Ingredients: 250 grams of salmon brisket, proper amount of salt, 1 teaspoon oil. Don't slice the fish brisket too thin. Marinate gently with the right amount of salt for a while after cutting. Put the salmon brisket in a pan and fry it over slow heat, and the fish brisket will come out of oil. Pan-fry until one side turns golden, then fry it on the opposite side, remember not to heat too much. Pan-fry until golden on the inside, and the delicious dry-fried salmon brisket can be easily done.

Prepare the fish: choose fresh salmon, remove scales and fins, and dry it with a paper towel to make it easier to fry. Seasoning: use salt and pepper to marinate the salmon to increase its flavor. You can also add other seasonings, such as garlic, lemon juice or soy sauce, according to your own taste. Hot pot: preheat the pan to medium to high temperature and add a small amount of vegetable oil or olive oil.

Remove the scales and wash the fish, prepare the potato chips, cut the fish into more than 1cm thick slices with chopped black pepper, heat the fish with salt and chopped black pepper to 60% heat, fry the potato chips until ripe and take out as a side dish. Deep-fry the potato chips and serve them. Leave the bottom oil in the pan, fry the ginger and red onions in the pan, then push the ginger and onions to one side, and fry the salmon.

A complete collection of home-cooked fried salmon

Defrost the salmon and marinate the salmon with lemon slices for 10 minutes to remove the fish. dry the surface with kitchen paper. Suck in excess moisture with kitchen tin foil. Sprinkle with black sesame seaweed and oyster powder and rub well. Brush the oil in a hot pan and fry the salmon over low heat. Pan-fry until both sides are golden and ripe. If you are afraid of being undercooked, you can pour a little water into the pan and simmer for 2 minutes. Sprinkle with chopped parsley in the pan.

Ingredients: 250 grams of salmon brisket, proper amount of salt, 1 teaspoon oil. Don't slice the fish brisket too thin. Marinate gently with the right amount of salt for a while after cutting. Put the salmon brisket in a pan and fry it over slow heat, and the fish brisket will come out of oil. Pan-fry until one side turns golden, then fry it on the opposite side, remember not to heat too much. Pan-fry until golden on the inside, and the delicious dry-fried salmon brisket can be easily done.

Classic fried salmon in lemon butter: marinate the salmon, fry the salmon in a hot pan until golden on both sides, and then sprinkle with a sauce made with lemon juice and melted butter. This is simple and classic, with the sour aroma of lemon and the richness of butter perfectly setting off the sweetness of salmon. Fried salmon with honey mustard: spread a layer of honey mustard on the surface of the salmon, then fry it until it is crisp.

Fried salmon ingredients: 300 grams of salmon, 50 grams of sweet beans, 1 green, red and yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of dried onions or onions, 1 egg, dried starch, unfried black and white sesame, lemon juice, salt, pepper, honey, fish sauce and so on.

Cut the salmon into pieces, add spring onions, shredded ginger, appropriate amount of cooking wine, sea salt, black pepper, gently mix well, set aside for at least 10 minutes to half an hour. Put two teaspoons of olive oil in a non-stick pan. When the oil is hot, add the fish and fry them yellow on both sides. Change to medium heat, do not take a long time, keep turning, continue to cook the fish.

The practice of frying salmon

Ingredients: 250 grams of salmon brisket, proper amount of salt, 1 teaspoon oil. Don't slice the fish brisket too thin. Marinate gently with the right amount of salt for a while after cutting. Put the salmon brisket in a pan and fry it over slow heat, and the fish brisket will come out of oil. Pan-fry until one side turns golden, then fry it on the opposite side, remember not to heat too much. Pan-fry until golden on the inside, and the delicious dry-fried salmon brisket can be easily done.

Cut the salmon into pieces, add spring onions, shredded ginger, appropriate amount of cooking wine, sea salt, black pepper, gently mix well, set aside for at least 10 minutes to half an hour. Put two teaspoons of olive oil in a non-stick pan. When the oil is hot, add the fish and fry them yellow on both sides. Change to medium heat, do not take a long time, keep turning, continue to cook the fish.

Ingredients: 300 grams of salmon, 50 grams of sweet beans, 1 green, red and yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of dried onions or onions, 1 egg, dried starch, unfried black and white sesame, lemon juice, salt, pepper, honey, fish sauce and so on. Cut the salmon into uniform pieces and marinate it with pepper, salt, lemon juice and honey for 5 minutes to remove the fishy smell of the salmon.

Fried salmon ingredients / tools: 200 grams of salmon, 1 lemon, 8 grams of black sesame seaweed oyster powder, 5 grams of chopped parsley. Defrost the salmon and marinate the salmon with lemon slices for 10 minutes to remove the fish. dry the surface with kitchen paper. Suck in excess moisture with kitchen tin foil. Sprinkle with black sesame seaweed and oyster powder and rub well. Brush the oil in a hot pan and fry the salmon over low heat.

Salmon can make lemon fried salmon, grilled salmon, roasted salmon in honey and so on. A total of 3 steps, the following are the details of lemon fried salmon: operation / step 1 pickled salmon with salt, black pepper, lemon juice and a little olive oil for 15 minutes. 2 pan-fry salmon over medium heat and melt butter over low heat. add unpeeled garlic, thyme and salmon and fry over medium heat for 1 minute.

The easiest way to fry salmon

Defrost the salmon bought in the supermarket, then wash it, and cut it into small pieces. Add seasoning: lemon juice, pepper and salt, marinate for an hour. Put a little olive oil in the rice cooker, spread the salmon in the electric cooker, press the cooking button and fry. The cooking key jumps up, wait until one side is white, and then turn the other side, the whole process is about 5 minutes. Sprinkle a tablespoon of lemon juice before leaving the pot, remove the fishy smell and serve.

300 grams of salmon, 50 grams of sweet beans, 1 green, red and yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of dried onions or onions, 1 egg, dried starch, unfried black and white sesame, lemon juice, salt, pepper, honey, fish sauce and so on.

Defrost the salmon and marinate the salmon with lemon slices for 10 minutes to remove the fish. dry the surface with kitchen paper. Suck in excess moisture with kitchen tin foil. Sprinkle with black sesame seaweed and oyster powder and rub well. Brush the oil in a hot pan and fry the salmon over low heat. Pan-fry until both sides are golden and ripe. If you are afraid of being undercooked, you can pour a little water into the pan and simmer for 2 minutes. Sprinkle with chopped parsley in the pan.

Cut the salmon into pieces, add spring onions, shredded ginger, appropriate amount of cooking wine, sea salt, black pepper, gently mix well, set aside for at least 10 minutes to half an hour. Put two teaspoons of olive oil in a non-stick pan. When the oil is hot, add the fish and fry them yellow on both sides. Change to medium heat, do not take a long time, keep turning, continue to cook the fish.

The simplest way to fry salmon is as follows: main ingredient: salmon. Excipients: Japanese-style roasted juice, honey, balsamic vinegar, salt, liquor, starch, white pepper. Tools: pots, plates, brushes, knives, chopping boards. Clean the salmon and cut it into 5cm-2cm thick blocks. Add 3 tablespoons of roasted sauce, a pinch of salt, 1 tablespoon of liquor and a little white pepper, mix well and marinate for 2 hours.

Fried salmon is really delicious.

1. Crispy outside and tender inside: during the cooking process of fried salmon, the salmon is quickly heated in a high-temperature pan, and a golden crisp shell is quickly formed on the surface, while the fish on the inside maintains the original tender and smooth taste. This tender taste makes fried salmon not only enjoy the crisp taste, but also feel the freshness of fish.

2. The delicious way of fried salmon: first of all, prepare salmon as the main ingredient. Next, marinate the salmon: mix the salmon with oil, a small amount of salt and late-high black pepper to ensure that each piece of fish is evenly smeared with seasoning, then let the flavor permeate the fish for 15 minutes. Then, preheat the pan and spread a thin layer of oil evenly.

3. 300 grams of salmon, 50 grams of sweet beans, 1 green, red and yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of dried onions or onions, 1 egg, dried starch, unfried black and white sesame, lemon juice, salt, pepper, honey, fish sauce and so on.

4. How to make salmon crisp and delicious ingredients: 400 grams of salmon, right amount of ginger, right amount of spring onions, right amount of garlic, right amount of red onions, right amount of salt, right amount of black pepper, right amount of white wine. Cut the salmon into pieces and marinate it with ginger, spring onions, garlic, red onions, salt, black pepper and white wine. Fry the fish in a frying pan over high heat, then fry the fish over medium heat. The beautiful and delicious fried salmon succeeded.

5. Fried salmon is a simple and delicious dish, which not only has high nutritional value, but also has a simple production process.

Step 1 rinse the peeled salmon with clean water, wipe dry with kitchen paper, then cut into large pieces, step 2, chopped garlic, put on the salmon. Step 3 sprinkle with crushed basil, salt and black pepper. Parsley, basil, thyme and rosemary can be added as you like. ) step 4 squeeze in a few drops of fresh lemon juice.

Common practice of dry-fried salmon

Ingredients: a piece of salmon, a small half of lemon; excipients: a little salt, a little chopped black pepper, a little olive oil. Wash the salmon, cut it into large pieces, or cut into large pieces, and put it on a plate. Marinate with salt, black pepper and lemon juice. Pour the right amount of olive oil into the pan and fry the salmon over low heat without overprocessing.

First of all, cut up the lemon, cut the ginger, pat the garlic and cut the garlic, then cut the salmon a few times. Prepare the bowl, pour in the fresh shellfish, add 1 tablespoon of black pepper, minced ginger, minced garlic, a little salt, a little honey, and mix well. Prepare the salmon, pour in the sauce, mix well and marinate for 10 minutes.

All three ingredients can be obtained from Fengshen Beast's Lite Village, as shown in the following picture. Tabang tart wheat and goat butter can be purchased from the food store in the village, as shown in the picture below. Live salmon can be obtained from the pool at the entrance to the village of Litt, as shown in the following picture. Then hold three kinds of ingredients in hand, there is a pot in the village, throw the ingredients into the pot to cook, as shown in the following picture. At this point, the dry-fried salmon is obtained, as shown in the following picture.

Fried salmon: put the salmon skin face down into the pan, according to the thickness of the salmon, fry over medium and medium heat for 3-4 minutes until the skin becomes crisp. Then turn over and fry the other side until golden brown. The whole process takes about 7-10 minutes, depending on the thickness of the salmon and how well you like it.

Wash the salmon and drain (slices of salmon for sashimi, salmon bones and tail slices can be dry-fried or boiled soup, one fish and two eat very good) put the drained fish into a basin, add a small amount of salt and chicken powder, lift the basin and repeatedly throw the fish, let the salt evenly permeate the fish, marinate for a while and then add 1 tablespoon of starch, stir well.

The simplest way to fry salmon is as follows: main ingredient: salmon. Excipients: Japanese-style roasted juice, honey, balsamic vinegar, salt, liquor, starch, white pepper. Tools: pots, plates, brushes, knives, chopping boards. Clean the salmon and cut it into 5cm-2cm thick blocks. Add 3 tablespoons of roasted sauce, a pinch of salt, 1 tablespoon of liquor and a little white pepper, mix well and marinate for 2 hours.