How to deliciously cook pink salmon in the oven

What tools will you need?

Before starting the cutting process, you need to prepare all the tools that will help prepare the carcass quickly and accurately. To prevent the fishy smell from transferring to other foods, it is recommended to have separate kitchen tools for fish dishes.

Helpers in quality cutting can be:

• Knife. The tool is also called a ham knife. It has a long, narrow, flexible blade shape with a rounded end. The knife allows you to cut large pieces of pink salmon without turning them into small crumbs;
• Scissors. Needed to remove fins and gills. You can also use scissors to cut through strong bones;
• Tweezers. Necessary for removing thin bones from pink salmon;
• Scale scraper. An ordinary knife can also remove scales, but this tool does the job better;
• Hatchet. It will help you cut fish into beautiful steaks, and you can also use it to separate the tail and head of the carcass;
• Cutting board. When preparing seafood, it is better to have a specially designated board, then the smell of fish will definitely not be detected in other dishes.

The presence of the above tools at the owner’s disposal guarantees safe and high-quality thinning of ungutted pink salmon.

Pink salmon steaks with cheese and mushrooms

Ingredients:

• pink salmon – 2 steaks;
• garlic – 10-15 g;
• chili pepper – 5 g;
• corn flour - 2 large spoons;
• tomatoes – 1 large;
• peeled champignons – 70-100 g;
• soy sauce – 1 large spoon;
• onion – 1 head;
• raw eggs – 1 pc.;
• cheese – 50-60 g;
• classic mayonnaise – 2 large spoons;
• rosemary and thyme - 2 sprigs each;
• salt, oil and spices for fish - to taste.

Preparation:

Mix corn flour with salt and spices. Roll the steaks in the resulting mixture.

Pour vegetable oil into a frying pan. Add small pieces of garlic and chili to it. Boil the oil, then fry the steaks in fat until lightly browned. It is not necessary to bring them to readiness.

Coat the heat-resistant form with the same aromatic oil. Place fish steaks in it. Cover them with tomato slices.

Finely chop the mushrooms and onions. Fry them until cooked and deliciously golden brown in the remaining oil. At the very end, pour in soy sauce. Distribute this mixture over the fish and tomatoes.

In a separate deep bowl, beat a raw egg. Mix it with mayonnaise and grated cheese. Pour the ingredients into a heat-resistant form.

Prepare the treat in the oven at 180-190 degrees. Baking time – 20-25 minutes. Garnish the resulting dish with fresh herbs.

For fillet

To properly prepare pink salmon fillet for subsequent salting, you need to carefully separate the fillet from the skin and clean it of all bones. Let's look at how to fillet pink salmon step by step:

1. First you need to cut the skin along the back of the individual;
2. Next, you need to make a deep cut to the ribs of the carcass along the vertebra;
3. Afterwards, you need to pass the knife along the ribs and remove the fillet from them;
4. Then you need to separate the fillet in the tail part of the carcass;
5. From the second part of the pink salmon it is necessary to disconnect the spinal bone and ribs;
6. The fish fillet must be cut from the skin with a sharp long knife after removing the bones with tweezers.

Separating pink salmon fillets is not difficult. After studying the photos with step-by-step recipes, you can cut the fish yourself even without experience. Since pink salmon fillet is not fatty, it can be used for baking in the oven and for salting with vegetable oil and spices.

Juicy pink salmon with potatoes in the oven

Cooking method:

• Fresh pink salmon - 1 pc.
• Fresh potatoes - 3 pcs.
• Fresh carrots - 1 pc.
• Onion - 1 pc.
• Mayonnaise - to taste
• Salt - to taste
• Pepper - to taste
• Vegetable oil - grease the baking sheet

Ingredients:

1. Clean the fish from bones and scales, cut it into two parts, salt and pepper to taste and grease with mayonnaise so that the dish does not turn out dry, place the carcass in a greased baking dish.

2. Peel the potatoes under running water, cut them and place them on top of the fish, season with pepper and salt.

3. Cut the peeled onions and carrots into rings, place them one by one in the mold and again add salt and pepper, and at the end grease everything with mayonnaise.

4. Cover the top with foil and place in a preheated oven at 180 degrees and bake until done.

A juicy dinner is ready. Bon appetit

From scales

The scales must be cleaned from the tail to the head. Holding the tail, run a knife or a special scraper against the direction of scale growth. This operation must be carried out from all sides. To make the process faster, you should hold the knife at an angle of 90 degrees. During the cleaning process, you need to rinse the pink salmon to ensure the intermediate result. If the scales are difficult to clean, you can quickly scald the fish with hot water.

Removing scales from pink salmon is not difficult, since the scaly covering does not fit tightly to the skin of the fish and easily comes away from it.

It is better to clean fish in the sink or on a large cutting board.

At the same stage of thinning, you can cut off the fins of pink salmon with scissors.

Pink salmon is tender

Source - feedback

• One pink salmon carcass
• Two medium carrots
• Two medium onions
• A glass of sour cream (or a packet)
• Glass of mayonnaise
• One lemon
• Salt, pepper, spices to taste

During the stewing process, any fish becomes even more tender and softer. Even pink salmon. The cooking recipe implies the following. First, divide the fish into portions, remove large bones, add salt, pepper, and sprinkle with lemon juice. In a separate container, mix sour cream, mayonnaise and spices, pour it all over the fish, mix and leave to infuse, preferably in the refrigerator. Fry the onions and carrots in a frying pan until tender. Then we take out both the fish and the fried meat, and place the whole thing in a baking dish. Half an hour for pink salmon in the oven at medium power is quite enough.

How to gut

To gut a pink salmon carcass, you can press it tightly to the table with one hand and carefully cut the belly of the fish. If there is caviar in the pink salmon, you need to carefully remove it. You can pickle the delicacy yourself.

The remaining insides of the sea creature should be thrown away and the carcass should be washed with water. If necessary, you can cut through the ridge with the edge of a knife and scrape the insides from the inside of the carcass. It is necessary to carefully wash off the blood and residues from gutted fish, because due to poor-quality cutting, the taste of the fish can deteriorate.

Pink salmon baked in honey-lime sauce with cilantro in foil

Foil-baked Honey Cilantro Lime Pink Salmon cooks to tender, flaky perfection in just 30 minutes with a flavorful garlic and honey-lime glaze. This is another interesting recipe for delicious pink salmon in the oven.

Ingredients:

• 1 large fillet of pink salmon;
• salt and pepper to taste;
• 1/2 cup melted butter;
• juice of 2 limes;
• 1 whole lime, cut into slices;
• 5 tbsp. l. honey;
• 0.5 tbsp. l. chopped garlic;
• 1/3 cup chopped cilantro.

Attention! Don't worry about the size of the pink salmon fillet. This recipe is very forgiving and works for one very large fish, a couple of medium-sized fillets, or even a few small individual fillets.

Preheat the oven to 200 degrees. Line and grease a baking tray with foil. Place the pink salmon on foil, and first rub it with salt and pepper to taste. Place lime slices under the fish.

Combine melted butter, lime juice, honey and garlic. Pour the mixture over the fish. Cover the top of the fish with foil (don't worry if it doesn't cover it completely).

Bake for 15-20 minutes. Top with chopped cilantro and serve.

From bones and skin

After the pink salmon has been scaled and gutted, you can further fillet the carcass. Namely, cut off the head and tail, as well as peel the fish and remove the bones.

You need to remove the bones from pink salmon after separating the fillet from the spine. The bulk of the bones will go with it. Pink salmon do not have very small bones, so removing the remaining ones will be easy. Armed with tweezers, simply walk along the entire carcass.

To remove the skin from the fish, you need to place the finished layers with the skin down. Hold the tail of the fillet and make a cut. While pulling the skin towards you with one hand, continue to separate the flesh from the skin with a knife. Separate the fillet from the skin using gentle movements, periodically making sure that there is not a lot of fillet left on the skin. If the skin remains a little on the cut fillet, you can clean the layers with a sharp knife.

Crispy baked pink salmon nuggets

For this recipe, use fresh pink salmon fillets, cut into pieces, to make these delicious nuggets. They are made super crispy with panko breadcrumbs, but remain a very healthy food when baked. Moreover, red fish is food for the brain!

Ingredients:

• 2 pink salmon fillets;
• 1/3 cup regular flour;
• 2 eggs;
• 1 cup panko breadcrumbs;
• 1 tsp. dried mixed herbs;
• salt and pepper.

Remove the skin from the pink salmon fillet and cut into apricot-sized pieces.

Add flour to one bowl. In a second bowl, crack the eggs and beat with a fork. In a third bowl, add breadcrumbs and mix together dried herbs, salt and pepper to taste.

Make nuggets by taking one piece of fish, then coat it in flour, dip in egg, and then sprinkle with breadcrumbs. Repeat until all nuggets are made.

Lightly grease a baking dish and place the nuggets on it. Bake in the oven at 200 degrees for 12-15 minutes until done. Serve hot.

How to cut off a head correctly

Absolutely all parts of pink salmon can be used in cooking, so it is important to know how to properly cut off the head of a fish. To do this, you need to carefully insert a knife under the gills of the fish and only then separate it from the body. To properly decapitate the fish and use it for its intended purpose in the future, look at the photos where professional chefs skillfully cope with this stage of cutting.

Food leftovers in the form of a head and tail can be used to prepare rich fish soup or fish sauces.

You just need to first remove the gills and eyes from the head.

Pulling out the ridge

When preparing fish, it is also important to remove the fish spine. Let's take a closer look at the step-by-step extraction:

1. Cleaned and gutted pink salmon must be placed on its side;
2. Next, we make an incision along the belly to the tail, about 1 centimeter deep;
3. Carefully separate the bones from the pulp with a knife, so that a minimum of meat remains on the ribs. The bones should remain at the bottom;
4. We separate the bones from the meat moving towards the head, then repeat the action, moving in the opposite direction towards the tail;
5. Once the fillet is separated from the bones on both sides, the spine will easily come away from the fish. If necessary, you can use scissors to finally get rid of the spine.

How to deliciously cook pink salmon in batter?

To please your loved ones with a delicious dish, it makes sense to cook pink salmon in batter. It turns out incredibly tasty and aromatic. For this dish you will need the following products:

• 600 g pink salmon fillet;
• 10 ml olive oil;
• juice of one lemon;
• 50 ml vegetable oil for frying;
• salt, pepper to taste.

To prepare the batter you will need the following ingredients:

• 2 eggs;
• 100 g flour;
• 50 ml milk;
• greens, beer - optional.

Wash and dry the pink salmon fillets with a paper towel. Then salt, pepper and sprinkle it with lemon juice. Leave to marinate for 10 minutes. Then pour olive oil over the fish. This will give the dish a pleasant bitterness and add juiciness.

While the pink salmon is marinating, you can start preparing the batter. To do this, pour eggs and milk into a deep bowl, add flour. If desired, you can add dill, parsley, green onions and 30 ml of beer. Mix all the ingredients until you get a homogeneous mass. After this, heat the oil in a frying pan and add pieces of pink salmon, which need to be dipped in batter in advance. Fry until golden brown. When you need to quickly cook pink salmon, you can simply fry it in a frying pan.

Several useful recipes can be found here.

Cleaning frozen

Frozen fish should be filleted only after complete defrosting. Slow defrosting will cause the least harm to the quality of the fish's taste. It can be located in the main compartment of the refrigerator. To do this, before cutting, you should defrost the carcass for 8-12 hours.

A faster way to defrost is to remove the fish and keep it at room temperature. In less than 5 hours, pink salmon can be cut.

Thawed pink salmon must be thoroughly rinsed to remove melted water and mucus. Next, you should step by step cut the carcass in the same way as fresh fish. Properly defrosted and gutted fish will not be inferior in taste to fresh fish.

Pink salmon in brine

Using the technology described below, you can relatively quickly and easily make delicious fish, ideally combined with boiled potatoes and fresh rye bread. To prepare it you will need:

• Frozen pink salmon carcass.
• 5 tablespoons of table salt.
• Liter of water.

Before salting freshly frozen pink salmon, it is left for a short time in the lower compartment of the refrigerator. The slightly thawed carcass is freed from the skin, head and ridge, and then cut into pieces and placed in a jar. The fish prepared in this way is poured with chilled brine and left for half an hour.