Pink salmon dishes can be confidently included in the holiday menu. This fish is considered a delicacy, and also looks very appetizing on the table due to the red-orange hue of its meat. Baked pink salmon in the oven works especially well - even those who don’t like fish at all will not refuse such a tender and aromatic piece.

The beneficial qualities of this red fish are legendary. Pink salmon meat is a unique natural storehouse of vitamins and microelements; doctors recommend, if possible, including it in the diet of children and adults at least once a month. Nutritionists say that such a tasty supplement helps fight diseases of the musculoskeletal system, thyroid gland and cardiovascular system. In addition, it prevents the appearance of tumors, cleanses the body of toxins and promotes overall rejuvenation of the body.

Be sure to recommend eating a piece of baked pink salmon to guests who are struggling with excess weight or watching their figure. Due to the low calorie content, the dish can be eaten without fear of gaining weight. At the same time, it is quite satisfying - pink salmon meat contains a large amount of amino acids, which contribute to a long-term feeling of fullness.

For baking in the oven, it is better to use chilled pink salmon that has not been frozen. If you use foil when preparing a dish, do not worry about which side (matte or shiny) to place it on the baking sheet. It has been proven that this does not in any way affect the cooking time or the taste of the finished dish.

Pink salmon in the oven, baked in foil with a cheese crust

The hardest part of this recipe is filleting the fish. If you are worried that you may have difficulties with this procedure, ask to cut up the fish carcass in a store or market. By the way, you can also use other “representatives” of the salmon family to prepare the dish – sockeye salmon, chum salmon, coho salmon.

You will need:

• pink salmon (or other fish) – an uncut carcass weighing about 2.5 kg or 1 fillet weighing about 1 kg;
• fatty mayonnaise – 3-3 tbsp. l. (approximately 80-100g);
• small onion – 1 pc.;
• garlic – 2 medium-sized cloves;
• lemon - half;
• hard cheese (Russian is suitable) – 50-70 g;
• salt - approximately 1 tsp;
• black pepper or a mixture of peppers (without adding salt) – 1-2 pinches;
• baking foil - slightly larger than the size of the baking sheet.

Cooking steps:

1. Prepare the fish - clean the scales, gut the insides, make cuts behind the fins and separate the head. Carefully, sliding a wide sharp knife along the ridge, separate the fillet. Cut out the fin and rib bones. If you want to cook the whole carcass, do the same with the second fillet (note that you will need 2 times more of the other ingredients). Otherwise, you can use the remaining fish to make other dishes.

2. Add salt and pepper (lightly rubbing) the fillet on both sides and leave it for 15-20 minutes on a platter, baking sheet or cutting board.

3. Prepare sauce for baking pink salmon. Grate the zest from half a lemon (use a fine grater) and add it to the mayonnaise. Squeeze the garlic there and stir.

4. Grate the cheese (use a coarse grater). Peel the onion, cut in half and cut into thin (about 2-3 mm thick) half rings.

5. Squeeze the juice from half a lemon and pour it over the fish soaked in spices on both sides.

6. Turn on the oven - it should warm up to 250⁰C. Prepare a baking sheet (such that the fillet can fit freely), place foil on it, and fillet on top of it, skin side down. Spread the top and sides with half of the garlic-mayonnaise mixture and place the onion on top. Lightly pepper the onion layer and brush with the remaining sauce. Sprinkle the cheese evenly over the surface of the fillets. Form small edges along the edges of the foil.

7. Place the baking sheet in the oven, bake the dish for about 20 minutes (the cheese should melt and lightly brown). Remove the fillets from the oven. After it has cooled a little, use a sharp knife to divide into portions and transfer with a spatula to a common dish or plates.

Finely chop the dill and sprinkle the crust on the pieces of pink salmon. This is how easy it is to prepare pink salmon in the oven under a cheese crust. Don't forget a side dish of rice, mashed potatoes or vegetable salads.

Juicy pink salmon in the oven with tomatoes, onions and cheese

A dish with few ingredients and quick to prepare. This way you can cook pink salmon both for a family dinner and for the arrival of unexpected guests. The fish is baked without the addition of mayonnaise or sour cream, but layers of vegetables and cheese help it remain juicy and tender and give it a particularly appetizing appearance. Apart from the lack of sauce, the dish is a very close relative of fish.

Will need

• pink salmon – a carcass weighing about 1 kg;
• small tomatoes (like “cream”) – 5-6 pcs.;
• onions – 2-3 medium-sized onions;
• hard cheese – 80-100 g;
• lemon – 1 pc.;
• ground black pepper - a small pinch;
• salt - approximately 0.5 tsp;
• parsley or other greens - 2-3 sprigs;
• baking foil to completely cover the baking sheet.

Cooking steps:

1. Clean the pink salmon carcass, cut off the head, gut it and wash it. Using culinary scissors, cut off the fins and tail, then use a knife to cut the fish crosswise into portions (steaks) approximately 3.5 cm wide. Lightly salt them and sprinkle with black pepper (optional).

2. Cut a third of the lemon, squeeze the juice out of it and sprinkle it over the pink salmon. Leave the fish on the plate - it should be soaked in spices.

3. Grind the cheese using a coarse grater. Chop the onion - first cut each onion in half lengthwise, then cut crosswise into half rings no more than 2 mm wide. Slice the rest of the lemon the same way.

4. Cut the tomatoes into slices up to 3 mm wide.

5. Turn on the oven and preheat it to 180⁰C. Line a baking sheet with foil, place pieces of pink salmon on it in two rows, at a distance of approximately 1.5 cm from each other (skin on foil).

6. Place a slice of lemon on each piece. Cover the rows of fish with onions and place tomatoes on top (in random order).

Cover the rows of vegetables with cheese and place the baking sheet in the oven. After 15 minutes the fish will be ready. Take it out, and when it cools down a little, divide it into portions, transfer it to plates or a common dish, and garnish with herbs. Juicy pink salmon in the oven is ready. Due to the fact that the fish will turn out so elegant, it can also be served on a festive table.

How to bake pink salmon with vegetables in the oven in a sleeve

By preparing red fish according to this recipe, you will get a very juicy, tasty and low-calorie dish. It is prepared without a drop of excess fat - the fish is stewed in the juice released from the vegetables. It is ideal to use a baking sleeve, since the maximum amount of nutrients will be preserved, but if you suddenly don’t have one, you can tightly wrap the fish in foil or use a baking dish with a lid. Since pink salmon takes no more than half an hour to cook in the oven, you won’t have to wait long with any cookware.

You will need:

• fresh uncut pink salmon – 1 pc. (about 1 kg);
• onions – 2-3 pcs.;
• sweet pepper – 3 pcs. (you can use different colors, the dish will turn out brighter and more appetizing);
• medium carrots – 1 pc.;
• small tomatoes (cream or cherry) – 6 pcs.;
• lemon – 1 pc.;
• frozen corn (for amateurs) – 2 tbsp. l.;
• salt – (about 0.5 tsp, less is possible);
• black pepper and dried herbs - a pinch;
• sleeve for baking.

Cooking steps:

1. Clean the pink salmon, gut it, wash it, cut off the head, fins and tail. Make transverse cuts along the back of the carcass at a distance of 3-3.5 cm (without cutting the ridge). Cut the lemon in half and squeeze the juice out of half. Dilute salt and pepper in it, rub the resulting marinade on the fish inside and out.

2. Peel the vegetables (except tomatoes), cut into rings about 1 cm wide. Cut the tomatoes in half.

3. Cut the lemon into thin slices and insert them into the slits on the back of the pink salmon. Turn on the oven to preheat (the dish will bake at 180⁰C). Tie the sleeve on one side and place it on the baking sheet. Place half of the vegetables and corn in it, then the fish and again the vegetables and corn. Sprinkle everything with dried herbs.

4. Tie the sleeve on the other side. Make several punctures on top with a needle - this way the sleeve will definitely not burst during baking. Place the baking sheet in the oven. After 30 minutes, remove the dish and let cool slightly.

Carefully transfer the pink salmon to a plate and place vegetables on the sides. Pink salmon was baked in the oven together with vegetables, so it was saturated with their flavors and aromas. These vegetables are the ideal side dish for fish. It is difficult to imagine a healthier and more dietary dish with a similar taste.

Pink salmon baked in the oven with potatoes

Who can argue that fish and chips is a practical win-win option. I think there are very few of us like that, and for good reason. After all, it is really very tasty. Potatoes can be cooked separately as a side dish, or you can include them in a dish along with fish and bake them in the oven. The resulting dish will be like a layer cake, juicy, tasty and aromatic. And it’s also very beautiful, imagine this fish under a layer of vegetables on the holiday table. You don’t have to serve everything, sometimes you just need to eat delicious fish dishes.

The secret to the tenderness of this truly royal dish is a special filling. Even a novice cook can easily prepare such juicy and aromatic pink salmon in the oven. The only difficulty that may lie in wait for him on the path to success is cutting fish into fillets. But this problem can also be solved by buying ready-made fillets in a large supermarket or fish store.

You will need:

• fresh pink salmon – whole fish weighing about 1.5 kg or prepared fillet (1-2 pieces) – 1 kg;
• medium-sized onions and carrots - 1 pc.;
• mayonnaise and sour cream of medium fat content - 5 tbsp each. l. with a slide (about 150 g);
• Sunflower oil – 3 tbsp. l. for frying vegetables + 2 tbsp. l. for greasing the baking sheet;
• cheese – 50-70 g;
• egg – 2 pcs.;
• salt - approximately 0.5 tsp;
• ground black pepper or a mixture of spices for fish – 1-2 pinches.

Cooking steps:

1. Clean the fish from scales, gut it, and wash it. Cut off the head of the carcass. Using a sharp knife, separate 2 fillets - cut along the ridge, first on both sides. Cut off the dorsal and ventral fins, as well as the costal bones.

2. Wash the finished fillet again, dry it and cut it into pieces about 3.5-4 cm wide. Salt the fish on top, sprinkle with pepper or fish spices.

3. Peel the vegetables. Grate the carrots (it is better to use the side with large holes). Cut the onion into quarters and cut into thin (about 0.5 cm wide) strips.

4. Place a frying pan on the fire and pour sunflower oil into it. When the oil is hot (about 30 seconds), add the chopped carrots and onions. Over medium heat, sauté the vegetables until softened (remember to stir constantly to ensure even cooking). Remove the pan from the heat and let the vegetables cool.

5. Grate the cheese on the fine side of the grater. Break the eggs into a bowl, add sour cream and mayonnaise, mix well with a fork. Add half the cheese to the mixture and stir.

6. Turn on the oven and preheat it to 200⁰C. Grease a baking sheet with sunflower oil. Place pieces of pink salmon on it - skin side down, at a distance of 1-2 cm from each other. Place sauteed vegetables on top of the fish and pour sour cream and mayonnaise over everything. Cover everything with the remaining cheese and bake in the oven.

7. After 15-20 minutes, the cheese will brown - this will be a signal that the pink salmon is cooked. Remove the pan from the oven and carefully transfer to a plate.

Delicious and juicy pink salmon in the oven with sour cream filling is ready. Enjoy with the whole family!

The fish in this dish is baked under layers of fried onions and cheese-mayonnaise filling. Be sure to try this simple recipe if you love tasty and beautiful dishes. If you like baked pink salmon in the oven under a golden cheese crust, then this is definitely your option.

You will need:

• pink salmon – 1 ungutted carcass weighing about 1.3-1.5 kg or 2 fillets with a total weight of 1 kg;
• semi-hard cheese (like Russian) or soft (brynza or Adygei) - 100 g;
• mayonnaise – 2 tbsp. l. with a slide (about 80 g);
• egg – 1 pc.;
• lemon - half;
• onions – 1 large or 2 medium onions;
• vegetable oil (preferably refined) – 2 tbsp. l. for frying onions + 2 tbsp. l. to grease the foil;
• baking foil - according to the size of the baking sheet (so that it fits on the sides)
• salt – two small pinches;
• black pepper - a pinch;
• greens and cherry tomatoes for decoration (optional).

Cooking steps:

1. Clean the fish from scales and giblets, rinse well. Using a sharp knife, separate the head and cut the carcass into fillets, moving along the ridge on one and the other side. Remove the rib and fin bones, rinse the fillet again and cut it crosswise into standard (about 3.5-4 cm wide) pieces.

2. Place foil on a baking sheet and brush it with sunflower oil using a pastry brush. Place pieces of fish on it so that you get 2 fillets again (as before cutting). Sprinkle the top of the fish with salt (a pinch per fillet) and lightly pepper.

3. Squeeze the juice from half a lemon and pour it generously over the pink salmon. Set the baking sheet aside - at this stage the fish will infuse.

4. Peel the onion, cut it in half, and then crosswise into thin (about 1.5 mm wide) half rings. Place the frying pan with sunflower oil on the fire and let it heat up for 30 seconds. Add onion to the frying pan. Fry it, remembering to stir, for about 3-4 minutes until it turns golden. Remove the pan from the heat and let the onions cool in it.

5. Turn on the oven to preheat to 180⁰C. Finely grate the cheese and place the resulting “shavings” into a bowl. Add mayonnaise there and beat in the egg. Mix the ingredients until you get a homogeneous mixture.

6. Place fried onions evenly on the marinated fish, then coat everything well with the cheese-mayonnaise mixture. Place the pink salmon in the oven.

After 20-25 minutes, a golden brown crust will be baked on the dish - this will be a signal that the dish is ready. Remove it from the oven and carefully transfer it to a plate. To make baked pink salmon look even more appetizing on the table, garnish it with fresh herbs and halved cherry tomatoes.

The secret “trick” of this dish is a delicate coat of vegetables and sour cream. Under it, the pink salmon is not only well baked, but also becomes unusually juicy and aromatic. The perfect combination of flavors will make this dish a favorite in your family, and your guests will certainly ask you for this recipe.

You will need:

• pink salmon – 1 carcass weighing 1.3-1.4 kg or two ready-made fillets of approximately 0.5 kg each;
• medium-sized carrots and onions – 2 pcs.;
• sour cream – 4-5 tbsp. heaped spoons (approximately 150-200 g);
• sunflower oil – 4-5 tbsp. l. for frying vegetables and 1 tbsp. l. for lubricating the mold;
• fresh dill - 3-4 sprigs;
• salt - to taste (about 0.5 tsp);
• black pepper (optional) - a pinch.

Cooking steps:

1. Clean and wash the fish. Separate the head from the tail, trim the fins and rib bones. Cut the fish into steaks about 4 cm wide or cut two fillets from the backbone.

2. Peel and chop the vegetables - cut the onion into small (0.5 by 0.5 cm) cubes, grate the carrots on a large grater. Wash and finely chop the dill.

3. Pour sunflower oil into a dry frying pan and place it on the fire. When the oil is hot, add the onion to the pan. Sauté it until it turns translucent golden brown, then add the carrots and continue frying. When the carrots change color and become soft, add sour cream, dill and salt to the vegetables. Reduce heat, simmer the mixture for another minute and a half and set aside to cool.

4. Turn on the oven - when you start baking, it should be preheated to 180⁰C. Prepare a form in which you will cook pink salmon - either metal or tempered glass will do. The size of the mold should be such that after placing the fish there is practically no space left in it. Place fish steaks or fillets in a mold and season with pepper if desired. Place vegetables stewed in sour cream on top.

Place the pan in the oven. If the fish has been filleted, bake for 15 (maximum 20) minutes. Steaks take a little longer to cook - about 30 minutes. The dish can be served either hot or cold - pink salmon in the oven will be equally tasty in any form.

Healthy pink salmon baked in foil with garlic and herbs

If you want to cook delicious fish, but at the same time preserve its beneficial and dietary qualities, then you should use this recipe. No extra fats like mayonnaise or sour cream, no cheese or fried vegetables, but still incredibly tasty and juicy pink salmon.

The best dietary option for pink salmon in foil.

And finally, a little advice. Pink salmon meat is very tender and cooks quickly. Excessive heat treatment can spoil its taste - the dish will lose its juiciness and will be dry. However, having the above recipes at hand, you can cook this healthy fish with consistent success. Pink salmon in the oven can become one of your favorite fish dishes.

Whole pink salmon cooked in the oven will become the queen of any table. This fish has its own characteristics - it is not famous for its particular fat content. In order for the dish to turn out excellent, you need to choose it correctly and bake it.

How to choose fish?

Pink salmon is rich in vitamins and minerals. It can be classified as a dietary product. If a person does not have fish intolerance, he does not suffer from liver or kidney diseases, then nothing will prevent him from enjoying the taste of pink salmon.

It is important that it is fresh. Although many sellers, under the guise of fish from a new batch, often slip specimens from the old one. Pink salmon, which has already been thawed and frozen more than once, can be mixed with fresh chilled product. Therefore, you need to be careful when making your choice.

This fish is sold in the following varieties:

• whole ungutted carcass;
• gutted fish with head (without head);
• in pieces.

If it is not very difficult to assess the quality of individual parts or gutted pink salmon when purchasing, then the unprocessed condition is much more difficult to determine. To understand how high-quality the specimen is, you need to keep in mind the following details:

• on average, pink salmon can weigh from eight hundred grams to one and a half kilograms;
• ice in a frozen product should account for no more than five percent of the total mass;
• the belly of a quality fish has an even color and is flat in appearance, except in cases where the fish contains caviar;
• the belly should not be swollen;
• a good gutted pink salmon has an even pink tint on the inside, and if the inside of the belly is yellow, it means the pink salmon is not fresh;
• the gills should be light red in color, but not dark or even green with mucus;
• the scales are shiny and have a clean, smooth appearance;
• there are no signs of damage on the skin;
• if you press on the carcass, there should be no traces of pressure left on it;
• the skin of high-quality pink salmon cannot peel off from the muscle tissue;
• there is no hint of ammonia in the smell of a good product;
• the fish tail cannot be dry; this sign indicates that the pink salmon has been defrosted and frozen several times.

You can find such fish in packaging for sale. If you can see that the packaging is damaged, it is better to refuse the purchase. Even if the pink salmon itself looks normal outwardly, this does not mean that it is not lost.

Some people judge quality by the condition of its eyes, although if the fish has been frozen, the eyes will in any case take on a cloudy tint.

You can determine the condition of the carcass by lowering it into water. If the pink salmon is fresh, it will drown, but the bad one will rise to the water line, turning upside down.

When purchasing, you need to take into account that ungutted pink salmon costs less than cut salmon, but when it comes to cooking, part of it will still be spent, at best, as cat food. So the benefit from such a purchase is very conditional.

To determine how old or fresh the fish is on the counter, you need to compare two numbers - the date when the pink salmon was caught and the day on the calendar when it caught the buyer’s eye. If, according to the inscription on the label, the fish was in the fishermen’s nets six months ago, there is no need to talk about freshness. Such pink salmon, once cooked, will taste bitter.

How to clean it correctly?

Before you start cooking, pink salmon needs to be cleaned. It is not difficult to remove scales from this fish. It does not adhere too tightly to the skin layer. You just need to remove it using a special fish knife, a regular kitchen knife, or even a grater used to chop vegetables.

Many people even believe that a grater is the best kitchen tool when dealing with pink salmon. You just need to rub the carcass against the side of this kitchen tool with ribs. Thanks to such actions, the scales will not scatter throughout the kitchen, but will get inside the grater.

If cleaning is carried out with a knife, it should be carried out against the “growth” of the scaly layer. You need to act carefully so as not to catch the skin of the fish and cut it. If the scales from pink salmon do not come off easily enough, you can pour 100-degree water over them, then the process will go easier.

Along the way, the fish can be placed under running water. Then it becomes clear where the scales have not yet completely come off.

If the fish was purchased with entrails, you need to remove them correctly. The belly should be carefully cut from head to tail. It is important not to cut the gallbladder when removing the contents. The product will be spoiled. People with experience advise that in case of such a problem, pour salt onto the damaged area, then rinse the fish and thoroughly scrape out the inside.

It is necessary to take into account that there are blood clots on the inside along the spine, which also need to be removed, otherwise the fish will be bitter after cooking.

General cooking principles

Pink salmon has excellent taste, but to prevent it from turning out dry when baking in the oven, you need to approach the cooking process wisely.

For oven dishes, fresh fish that has not been frozen is best suited. Although it is difficult to buy one. If you only have frozen food, you can bring it to a soft state only in the refrigerator so that it returns “to life” very slowly.

And also when creating pink salmon dishes in the oven, you need to use sauces (fatty).

If you use foil to cook the whole carcass, the likelihood that pink salmon will be tough is significantly reduced. Although the heat treatment time should not be delayed, no matter how the fish is baked.

It is convenient to play with the shades of pink salmon flavors by using similar products in recipes. For example, in one case you can use cream, and in another sour cream, once use grated cheese, and in the second - smoked, previously frozen, so that it is easier to grate it.

The taste of baked pink salmon will become even more pleasant if, after removing it from the oven, sprinkle it with lemon juice and let it sit for a while.

When cooking, the use of seasonings and spices should be moderate, otherwise they will overwhelm the taste of the pink salmon itself. To get a beautiful crust on a whole baked fish, you need to coat it with sour cream or mayonnaise.

This fish is baked for twenty to fifty minutes. The time depends on how large the carcass is. It is best to take fish weighing at least a kilogram for such dishes.

More subtle nuances of working with this product depend on the specific recipe.

Recipes

Whole pink salmon in the oven is often prepared stuffed or baked with vegetables. The recipes are varied.

Stuffed pink salmon

You can cook pink salmon with mushrooms and cheese. For the recipe, in addition to the fish itself, you will need:

• onion head;
• champignons (two hundred grams);
• dill, ground pepper and salt;
• hard cheese.

Remove scales from fish. The head, tail and fins are also superfluous and should be removed. Hold the carcass under running water, remove the backbone and bones from it, making a cut along the back.

Rub the pulp with pepper and salt and leave for a while.

Rinse the champignons, inspect for defects, remove all excess and chop the mushrooms into large pieces with a knife. Chop the onion. Then lightly fry it all.

Place the contents of the frying pan inside the pink salmon, sprinkle the onions and mushrooms with dill, and above make a layer of grated cheese. Close the fish, put lemon cut into slices on top. In this form, wrap the pink salmon tightly in foil and bake at a temperature of about two hundred degrees.

In this case, pink salmon turns out juicy and has an unusual taste.

You can make stuffed pink salmon in the oven in a satisfying and at the same time simple way with the following products:

• lemon fruit;
• bulb;
• one carrot;
• a little butter (from cow's cream);
• greenery;
• pepper and salt.

Prepare and wash the fish. Rub the carcass with pepper and salt, leave for ten minutes so that the seasonings are absorbed.

Cut the onion into neat halves of rings, grate the carrots, remove the skin from the lemon and divide it into slices.

Fry the vegetables a little. Place several slices of lemon and vegetables from the frying pan into the pink salmon carcass. Place a few pieces of butter there, which will ensure the juiciness of the future dish.

Place the fish on foil, cover with lemon slices and the remaining vegetables, wrap and place in the oven at a temperature of two hundred degrees for 50 minutes.

When the dish is ready, remove the foil, cut the fish into slices and sprinkle with parsley and dill.

Whole baked and stuffed pink salmon can be prepared according to the following recipe. For it you need to take:

• one fish (preferably with the head);
• two medium onions;
• the same amount of carrots;
• three hundred grams of mushrooms;
• sour cream or mayonnaise;
• dill;
• salt;
• pepper.

A fish with a head will look better on the table. If pink salmon stuffed with vegetables is being prepared for a festive table, you need to choose the carcass with the head in the store. The tail and fins can also be left in when cooking.

Rinse the gutted fish. Pass the carrots through a grater. Fry with chopped mushrooms and onions and let cool. Then sprinkle with dill and a mixture of pepper and salt. Place the workpiece in the pink salmon.

After this, sew up the belly with threads (they will need to be removed before serving).

Combine mayonnaise with pepper and salt, coat the fish with this mixture. Bake the dish for about forty minutes. When serving, garnish with finely chopped herbs.

In order to stuff and bake pink salmon in the oven, you can take other products:

• two thirds of a glass of rice;
• one hundred and fifty grams of onions (turnips);
• 1 egg;
• a couple of teaspoons of herbs for preparing fish dishes;
• a couple of tablespoons of sour cream;
• salt.

Boil the rice, prepare and wash the fish. Remove fins, skeleton and meat, leaving skin intact. To achieve this, the meat is cut with a sharp knife from the stomach to the spine. As a result of such a surgical operation, the skin will hold on due to the fact that the fish remains with its head and tail.

Remove the fish meat from the skeleton to make a fillet. It needs to be turned into minced meat, combined with rice, chopped onions, spices, egg and sour cream. Mix all this well. Stuff what used to be real pink salmon with this mixture, then sew up the skin on the abdomen.

Oil a baking sheet and place the stuffed fish on it so that the sewn-up belly is at the bottom.

Cooking in the oven should take about forty minutes at a temperature of 180 degrees.

Baked with potatoes

If you bake pink salmon with potatoes, you can also get a side dish for the fish. Required for the recipe:

• one fish;
• several potatoes;
• lemon;
• sour cream (thin);
• a little olive oil;
• salt;
• pepper and other seasonings to taste;
• olives to garnish the dish.

Remove the natural contents from the fish and rinse with running water. Remove the spine. Coat the carcass with sour cream and sprinkle with salt and pepper.

Line a deep baking tray with foil, grease with oil and place pink salmon on top, sprinkling it with lemon juice.

Divide the potatoes into slices, add salt and seasonings. Attach to fish. Wrap everything together in foil and place in the oven at 190 degrees. After half an hour, reduce the temperature to 100 degrees and bake for another fifteen minutes.

Place pink salmon and potatoes on a large flat plate, garnish with olives and sprinkle with herbs.

There is another recipe, following which you can get a wonderful pink salmon dish. Have to take:

• one fish;
• several potatoes;
• mayonnaise;
• curry seasoning and pepper;
• salt.

Prepare pink salmon, remove gills and spine, rinse. Combine fifty grams of mayonnaise mass with pepper and salt. Lubricate the carcass with this mixture inside and out. Place in a buttered pan so that the cut belly is at the bottom.

Peel the potatoes and divide into wedges. In a deep plate, mix potato wedges with mayonnaise, salt and other seasonings according to the recipe.

Place the potatoes around the pink salmon and place the mold in the oven at a temperature of about 200 degrees. Baking time is approximately 40 minutes.

To implement another good recipe, you can take the following products:

• medium-sized pink salmon carcass;
• three medium potatoes;
• two onions;
• two peppers (sweet);
• the same amount of carrots;
• half a lemon fruit;
• soy sauce;
• salt;
• pepper.

Remove the scales from the fish, remove the fins, cut off the tail and head, and wash. After 3 centimeters, make cuts on the carcass up to the ridge. Lubricate pink salmon with sour juice and soy sauce. Sprinkle salt and pepper inside and coat the outside of the carcass with the same mixture.

Cut the vegetables into strips, mix with pepper and salt, place on a baking sheet, and pink salmon on top. Spray the fish with oil. Place in the oven, preheated to 180 degrees. Keep the dish there for 10 minutes, then remove it, brush the fish with oil and return it back to the oven so that the dish reaches the desired state. When the fish, potatoes and other vegetables are ready, you can start lunch.

For the recipe for pink salmon baked in foil, watch the following video.

Pink salmon is a fish that is valued in Russian cooking. Various dishes are prepared from it - it is stewed with tomatoes, boiled, fried in oil and baked in foil in the oven. The last method of preparation is considered the most delicious.

Pink salmon fish is good for the body. It contains a lot of protein and healthy amino acids that suppress viruses. Pink salmon contains iodine, which is beneficial for the endocrine system, especially the thyroid gland. This fish is approved for consumption by obese people, as it contains few calories. Diabetics of types 1 and 2 are recommended to include dishes from such fish in their daily menu, because they contain almost no fats and carbohydrates.

How to make pink salmon juicy

Pink salmon is a dietary product. This property of fish is positive, but due to the low fat content, when cooked, pink salmon sometimes turns out not as juicy as we would like. We will give you some tips on how to avoid this.

• If you are not afraid of fat, marinate pink salmon in vegetable oil.
• If you are counting calories, mix 200-300 ml in the marinade. clean water and a couple of tablespoons of lemon juice.
• Cut the fish into large pieces.
• Wrap the pink salmon in a thick layer of foil, which you pierce with a needle in different places before cooking in the oven.

Whole pink salmon in foil in the oven

Pink salmon has been caught and prepared since the Middle Ages. In England they prepared such baked fish for idle occasions. The fish was covered with lard, sprinkled with chopped roots and dry herbs and sent to the oven.

Cooking time - 2 hours.

Ingredients:

• 1 gutted pink salmon carcass;
• 2 tablespoons lemon juice;
• 2 teaspoons cumin;
• 150 ml olive oil;
• 2 tablespoons of dry dill;
• 1 tablespoon dry onion;
• salt, pepper - to taste.

Preparation:

1. Take a medium bowl and combine the oil and lemon juice in it.
2. Next, add dry dill, onion and caraway seeds. Stirring with a spoon, gradually add pepper and salt.
3. Place pink salmon in the marinade and rub it well on all sides. Then cover the bowl and leave the fish to sit for an hour.
4. Prepare a piece of foil of the appropriate size for your pink salmon, place the fish carcass on it and carefully bend the edges of the foil towards the center.
5. Preheat the oven to 180 degrees and place the pink salmon on a baking sheet.
6. Bake the fish for 45 minutes.

Pink salmon in foil in the oven in pieces

Baking pink salmon by cutting it into pieces is also a good idea! To prevent the fish from turning out dry, after 15 minutes in a hot oven, the foil must be opened. This technique will not only make pink salmon juicy, but will also allow a beautiful golden brown crust to form on the surface of the fish piece.

Cooking time - 2 hours.

Ingredients:

• 600 gr. cleaned pink salmon;
• 1 small lemon;
• 200 ml. sunflower oil;
• 1 teaspoon paprika;
• 1 tablespoon ground dill;
• salt, pepper - to taste.

Preparation:

1. Cut the pink salmon into pieces. Size approximately 10x10.
2. Pour sunflower oil into a container and dilute all the herbs and spices in it.
3. Place all the fish in the oil mixture. Cover the bowl with a lid and refrigerate for 1 hour.
4. Divide the sheet of foil into pieces measuring 20x15. Wrap each piece of pink salmon in foil and place on a baking tray.
5. Place the full baking sheet in an oven preheated to 180 degrees. Cook pink salmon for about 30 minutes.

Diet pink salmon in foil in the oven

If you are on a diet for weight loss or to normalize metabolism and decide to include pink salmon in your menu, we hasten to please you - this is the right choice! After all, pink salmon contains a lot of protein - a prerequisite for healthy weight loss.

Cooking time - 1 hour.

Ingredients:

• 500 gr. pink salmon fillet;
• 250 ml. water;
• 2 tablespoons of tomato paste;
• 1 tablespoon of dry dill;
• 1 teaspoon curry;
• salt, pepper - to taste.

Preparation:

1. Chop the pink salmon fillet into several pieces.
2. Heat the water slightly and dilute the tomato paste in it. Add a spoonful of curry and dill. Salt and pepper the marinade.
3. Dip each piece of fillet in the spicy mixture, and then wrap it in pre-prepared foil.
4. Bake the fish in the oven at 200 degrees for 25 minutes.

Pink salmon in foil in the oven with tomatoes

This is an excellent recipe for making pink salmon with tomatoes for those who like to add tomato to fish. When baked, tomatoes add juiciness to any dish.

Cooking time - 1 hour.

Ingredients:

• 650 gr. pink salmon;
• 250 gr. tomatoes;
• 140 ml. corn oil;
• 2 teaspoons curry;
• salt, pepper - to taste.

Preparation:

1. Cut the pink salmon into pieces of a size convenient for you.
2. Cut the tomatoes into small circles.
3. In a bowl, combine corn oil with two tablespoons of curry. Salt and pepper the mixture. Coat the entire pink salmon with this mixture.
4. Place the fish on a piece of foil and place a tomato slice on top. Cover the pieces securely with foil. Do this with each piece of pink salmon.
5. Preheat the oven to 200 degrees. Cook the fish for 30 minutes.

Pink salmon in foil in the oven with onions

To bake pink salmon, you can use any onion - both red and white. Choose according to your mood!

Cooking time - 2 hours.

Ingredients:

• 700 gr. pink salmon;
• 200 gr. onions;
• 200 ml. sunflower oil;
• 1 teaspoon turmeric;
• 1 teaspoon paprika;
• salt, pepper - to taste.

Preparation:

1. Peel the onion and chop into rings.
2. Cut pink salmon into pieces and place in a bowl.
3. Top the fish with salt and pepper. Season with paprika and turmeric. Marinate the pink salmon with your hands, add the onion and place the bowl in the refrigerator for 40 minutes.
4. Cut out medium-sized squares from foil and place a piece of fish along with 3-4 onion rings on each one.
5. Bake pink salmon in the oven for about 45 minutes.

Pink salmon in foil in the oven with sour cream and herbs

This recipe is special because individual pieces of pink salmon are cooked all together, inside a huge foil wrapper. The fish turns out tender and pleasant to the taste. This dish is usually served with baked potatoes or other vegetables.

Cooking time - 1 hour.

Ingredients:

• 850 gr. pink salmon fillet;
• 180 gr. fat sour cream;
• 1 bunch of dill;
• 1 tablespoon lemon juice;
• 1 tablespoon mustard;
• salt, pepper - to taste.

Preparation:

1. Rub pink salmon with lemon juice and cut into medium-sized pieces. Salt and pepper them.
2. Finely chop the dill with a knife and mix with sour cream. Add mustard here and whisk the mixture thoroughly.
3. Dip each piece of pink salmon well in the sauce.
4. Prepare a large piece of foil and place the fish on it. Cover tightly and place on a rimmed baking sheet.
5. Preheat the oven to 200 degrees and bake the fish for about 35 minutes. You can serve it to the table!