Healthy Grilled Chum Salmon Steaks

Delicious aromatic chum salmon steaks cooked on the grill! Itʼs not only delicious and simple, but itʼs also very healthy. Chum salmon is very rich in protein and devoid of carbohydrates, the calorie content is only 138 kcal per 100 product. This dish is suitable for those who are on a diet or have to comply with dietary restrictions.
cook time: 1h
Isla Thatcher
Healthy Grilled Chum Salmon Steaks

Nutrition Facts (per serving)

165
Calories
11g
Fat
17g
Protein

Ingredients (2 portions)

Basic:

Onion 0.5 g
Salt to taste
Vegetable oil 1.5 tbsp
Dill (0.5 bunch) to taste
Lemons 0.25 pc
Ground red pepper to taste
Chum salmon steak 400 g

Recipe instructions

Step 1

Step 1
We prepare all the ingredients for grilling chum salmon. If chum salmon steaks were previously frozen, then defrost them in 2 stages: first in the refrigerator, and then at room temperature. Using this method, the consistency of the fish fillet and all the beneficial substances are better preserved.

Step 2

Step 2
We wash the fish steaks under cold running water and dry them with paper towels to remove excess moisture.

Step 3

Step 3
Place the steaks in a deep plate, add chopped onions and finely chopped dill. Mix carefully.

Step 4

Step 4
Pour in vegetable oil and lemon juice, add salt, pepper and mix carefully again so as not to damage the fish steaks. To ensure that the fish steaks are saturated with flavors and become more tender, we put them in the refrigerator to marinate for 30-40 minutes. Be sure to cover the plate with steaks so that the fish does not absorb foreign odors from the refrigerator.

Step 5

Step 5
In the autumn-winter period we cook chum salmon on a home grill. Place the steaks on the electric grill and fry on both sides until done. Since chum salmon meat is tender, it won’t take much time to cook: approximately 5-7 minutes on each side. In the summer, place the fish steaks on the grill, heat the coals and also grill the chum salmon on both sides until cooked.

Step 6

Step 6
We serve hot stacks of red fish to the table, supplementing them with fresh herbs and vegetables.

Additional rubrics

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