To make pink salmon fillet tender and juicy, season it with aromatic onions and herbs and place in the oven. This dish is equally suitable for a light dinner or a festive table. There are practically no bones in pink salmon fillet; it cooks faster than meat. Ideal for situations when you want to eat delicious food, but don’t want to spend a lot of time and effort. Pickling pink salmon is even easier than baking it. A couple of hand movements and in a few hours you’ll have delicious, lightly salted fish ready for sandwiches and canapés.
Pink salmon is good for baking in the oven and pickling. Compared to other salmon, it is less fatty. Fish cooked in foil in the oven is perfect for dietary nutrition. There are many recipes for preparing pink salmon, with various processing options. We will prepare two dishes from one carcass, and from the head, tail and ridge we will get a wonderful fish soup. A truly versatile fish, let's go!
Pink salmon fillet in the oven
It will take 1 hour to prepare, but most of the time will be spent on the preparatory work of cutting the carcass.
Ingredients (2 servings):
- Pink salmon – 1 pc. (1 kg)
- Onion – 1 pc.
- Parsley, dill - several sprigs.
- Vegetable oil – 1 tbsp. l.
- Salt, black pepper.
Clean the pink salmon carcass from entrails and scales, rinse and remove excess moisture with a paper towel.
Set the tail, fins and head aside (boil soup later), and carefully separate the fillet from the spinal bone with a sharp knife.
Advice: do not separate the pink salmon fillet from the skin, this will preserve the integrity of the layer and the meat will not lose its juice during cooking.
Place one layer of pink salmon fillet in a heat-resistant container, skin side down.
Season with black pepper and salt, cover with onion half rings, sprigs of herbs and a layer of foil.
Bake for 30-35 minutes, maximum heat 200 degrees.
Tender, moderately salted fillet
The second layer of pink salmon fillet will be salted. Mix 2 tablespoons of salt and 3 tablespoons of sugar. Place the fish in a plastic container and cover with the sugar-salt mixture.
Advice: if you use a larger quantity of fish for salting, then the optimal proportion of sugar and salt is as follows: sugar is always 1 tbsp. spoon more than salt.
Leave overnight in the refrigerator and wash off any remaining salt in the morning. Tender, moderately salted fillet is ready, enjoy!
Bon appetit!
