Pink salmon baked in the oven
Origin of the recipe
Pink salmon is an ocean fish of the salmon family. It gets its name from the hump that develops on the back of males during spawning. Baked pink salmon is an excellent holiday dish because the red fish's flesh is very tender and flavorful. Moreover, baked pink salmon is easy to prepare, even for those without a chef's skill level. Due to its relatively small size, pink salmon fits easily in the oven whole.
What do you need for cooking?
Ingredients
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Pink salmon
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Vegetable oil
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Salt
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Ground black pepper
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Seasoning for fish
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Lemon
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Onion
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Greens (dill, parsley)
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Butter
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Tomatoes
Kitchen utensils
- Knife
- Board
- Bowl
- Baking tray
- Paper towels
- Cling film
- Scissors
- Foil
Step-by-step recipe
Step 1:
Take a gutted pink salmon carcass without a head, wash it and wipe off the moisture.
Step 2:
Use scissors to cut off the fins and tail, make cuts across the body, not too deep (about 5 cm on each side).
Step 3:
In a small bowl, combine vegetable oil, salt, black pepper, and fish seasoning and stir to combine.
Step 4:
Cut 2/3 of the lemon into thin slices, squeeze the remaining third into a bowl with spices.
Step 5:
Place the fish on a baking sheet and pour the sauce over both sides, rubbing it in with your hands to ensure good coverage.
Step 6:
Cover the baking sheet with cling film and leave the fish to soak for 30 minutes.
Step 7:
Cut the onion into slices and the tomatoes into halves.
Step 8:
Place parsley and dill inside the fish carcass.
Step 9:
Line a baking sheet with foil so that you can then fold the edges of the foil over the fish.
Step 10:
Place the onions on the bottom of the baking sheet, covering the entire bottom.
Step 11:
Place lemon slices on top of the onions.
Step 12:
Place the pink salmon on the lemon and arrange the tomatoes around the edges of the fish.
Step 13:
Sprinkle the tomatoes with salt and pepper.
Step 14:
Cut the butter and place it over the cuts on the fish.
Step 15:
Cover the fish tightly with foil, without squeezing, to leave enough air inside.
Step 16:
Cook in the oven for 30 minutes at 200 degrees.
Cooking tips
Chilled pink salmon is preferred over frozen, as frozen salmon typically loses all its properties and loses moisture when defrosted.
When scaling the fish, you need to be extremely careful – the skin is quite thick, but the meat underneath can turn into mush when you peel it. It's often better to skip scaling the fish altogether and bake it with the scales on.
Professionals say pink salmon's aroma and flavor are self-sufficient, so they prefer to use a minimum of spices when preparing it.
It is very important not to overcook or overdry the pink salmon, as it contains almost no fat.
