What's the best way to cook salmon? Salmon steak - the best recipes. How to properly and tasty cook salmon steak

Salmon purchased at the grocery store or fish market must have its skin on to remain fresh. Buy whole salmon or fillets cut from the thick part of the fish. Ask the seller for the central part of the salmon. For one person, take 170 grams of salmon.

• Beware of salmon with a strong fishy odor. Look for moist, cleanly cut pieces of fillet.

Be aware of the different types of salmon. There are several varieties of salmon, each of which can be prepared differently. Read about methods of cooking different types of salmon in the second section, “Cooking Salmon.”

• King salmon, or Chinook salmon, is known for its buttery flavor and texture. It is the largest type of salmon and also contains the highest concentration of Omega-3 unsaturated fatty acids. It is also the most expensive type of salmon.
• Sockeye salmon, or red salmon, is richer in nutrients than king salmon. This type of salmon has a reddish-orange color and a very rich flavor. Sockeye salmon contains a large amount of fats and Omega-3 unsaturated fatty acids. Sockeye salmon is the most common type of salmon you can find for sale.
• Coho salmon usually appear on store shelves closer to August and September. It has a milder flavor than king salmon and sockeye salmon. It is also sometimes called silver salmon.
• Chum salmon is most often used to produce canned salmon. It varies greatly in quality and usually contains lower amounts of oils than other types of salmon.
• Pink salmon is the most common species of salmon. Pink salmon is usually canned and smoked. Pink salmon has a mild taste, and its fillet is lighter in color than the rest.

Decide which salmon to buy, cultured or wild caught. There is controversy about the environmental impact of farmed salmon. In particular, activists claim that farmed salmon transmit diseases to wild salmon. Wild salmon advocates also point out that wild salmon have a much better diet than farmed salmon, which is why the meat tastes better and looks better. Talk to local fishmongers about the pros and cons of wild and farmed salmon.

Remove the skin from the salmon if you prefer to cook without it. When cooking salmon, some people prefer to leave the skin on so they can eat it later.

• Place the fillets skin side down on a cutting board. Sprinkle one side of the salmon with salt to make the fish less slippery. Hold the salted side of the fish and use a sharp knife to slowly separate the fillet from the skin.
• Discard the skin or save it for another dish. Some people like to prepare crispy salmon skin for salads and sushi.

It has long been known that of all types of fish, salmon is the most beneficial product for our health. When cooked, it does not emit such a strong fishy aroma, which makes it possible to cook it in combination with other products. The fillet of this fish is very tender, so it is much easier and faster to cook. Particular difficulties with how to cook salmon, it can not be. It is mainly served at the table like fillet or steak. There are quite a lot of simple recipes for cooking salmon, sometimes the recipe may only include spices, olive oil and some kind of sauce. In addition to being an excellent source of protein, salmon is also rich in omega-3 fatty acids. What makes this fish very beneficial for the health of women with heart disease, arthritis and other inflammatory processes.

Quick recipe

How to cook salmon quickly and effortlessly? Pretty easy. To do this you will need 2 salmon fillets, olive oil and tartar sauce. This dish is best prepared from fresh fish, that is, directly on the day of purchase. The fillet pieces must be placed in a glass baking dish. Drizzle a small amount of oil on top and turn the meat a couple of times to distribute the oil evenly. Bake salmon in the oven at 180 degrees for 15-30 minutes, depending on the thickness of the fillet pieces. The finished dish is served with tartar sauce and Moroccan carrot salad.

How to cook salmon in the oven?

Baked salmon cooks quite quickly and is always delicious. For example, you can bake it and serve it with mustard and dill sauce. To prepare the sauce you will need ½ cup of mayonnaise, ½ cup of sour cream, 3 tablespoons of chopped fresh parsley, 2 tablespoons of Dijon mustard, 2 tablespoons of chopped fresh dill, 2 teaspoons of fresh lemon or lime juice, salt and pepper to taste. In a small bowl, mix mayonnaise, sour cream, parsley, mustard, dill, lemon juice, salt and pepper. After which, the finished sauce must be covered with plastic wrap and refrigerated at least 3 hours before serving.

To bake the fish you will need 2 or 3 salmon fillets, 3 tablespoons of olive oil, salt and ground black pepper. The oven must be preheated to 180 degrees. Grease the fillet pieces with oil, sprinkle with spices and place in the pan, skin side down. Bake the salmon for 12-15 minutes. The finished dish is served with chilled sauce.

Salmon in sauce with vodka

To prepare the dish you will need 8 tablespoons of melted butter, 1 onion, 400 g of spinach, 200 g of salmon fillet, salt and ground black pepper added to taste, 3 tablespoons of olive oil, 1.5 cups of whipped cream, ½ cup of vodka, 2 tbsp ground green pepper, 3 tbsp fresh lime juice, ¼ cup chopped green onion.

The oven should be preheated to 350F or 180C. Combine 4 tablespoons butter and thinly sliced ​​onion in a large Dutch oven. Cover and bake until the onions are golden brown, stirring occasionally. Then add the spinach to the onions and keep in the oven for about 3 minutes so that the leaves wilt a little. After which the roasting pan can be removed from the oven.

Salmon fillet must be salted and peppered. Heat olive oil in a deep frying pan over high heat. Fry the fish in it, about 3 minutes on each side, until half cooked. After this, the meat should be placed on a dish and covered with foil so that it does not cool down. Drain excess oil from the pan, then add cream and vodka and simmer for about 4 minutes until slightly thickened. Then add green pepper to the mixture, the remaining 4 tablespoons of butter and stir everything until the butter melts. Then add lime juice, salt and pepper to the sauce. Salmon meat is served with a side dish of spinach, sauced with cream and vodka and sprinkled with chopped dill.

To prepare this dish for 6 servings you will need 900 g of fresh salmon, preferably steak, add salt and ground pepper to taste, 2 tablespoons of chopped dill, 1 cup finely chopped celery, 1 medium onion, 1 cup canned beets, ¾ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon white wine vinegar, lettuce leaves for serving. Serve as a side dish: 3 hard-boiled eggs, peeled and chopped.

The oven must be preheated to 350 C. Season the salmon fillet, place in a baking dish and cover with foil. Bake the fish for 25 minutes. Then remove the fish and remove the skin and bones. Cut the salmon into small pieces or simply separate it with your hands, but do not shred it. In a large bowl, combine the prepared fish, dill, celery, thinly sliced ​​onion and beets. In another bowl, prepare the sauce by mixing oil, lemon juice and vinegar. Season the salad with the prepared sauce, but do not mix it too thoroughly. The finished dish is served in lettuce leaves with a chopped, boiled egg as a side dish.

You can also find an excellent one on our website.

09.01.2015

You can prepare many delicious and healthy dishes from salmon. If you want something exotic, then pay attention to recipes where salmon fillets are marinated in a mixture with added spices before baking or frying. If the simplicity of the dish and preserving the natural taste of the fish are important to you, then recipes for stewed or boiled salmon with vegetables and herbs will suit you.

1. Grilled salmon with lemon-dill butter

Ingredients:

• lemon (zest and juice) - 1 pc. ;
• salmon - 500 g;
• butter - 100 g;
• olive oil;
• salt - to taste;
• dill - 2-3 tbsp. l. ;
• ground black pepper - 1/4 tsp.

Preparation: Grilled delicious salmon will be even tastier if served with butter mixed with lemon zest and dill. The bright, fresh aroma of lemon will highlight the taste of fish, and dill will add a piquant note.

First, prepare the butter. Let the butter sit at room temperature for a while and soften - this will make it easier to handle. Mash it with a fork. Grate the lemon zest. Chop the dill and add to the softened butter along with black pepper. Mix well so that the ingredients are evenly distributed throughout the oil.

Then cut a large piece of cling film, spread it on your work surface and place the butter in the center of the cut. Wrap the butter in film, shape it into a convenient shape (rectangular block or sausage - at your discretion) and place in the freezer for 30 minutes while the salmon is fried.

Place salmon fillets on a plate and let come to room temperature. Cut the fillet into 4 portions, brush with olive oil on both sides and sprinkle with salt. Wipe the grill grate with a piece of cloth and olive oil. Preheat the grill to medium heat and place the salmon, skin side down, on the grill. Cook for 6 minutes, turning slightly occasionally to create a nice grill grate pattern.

Turn over and cook for another 5-6 minutes. The fish is ready when the fillet turns reddish. Place the salmon on a plate and top each piece of fish with a piece of lemon and dill butter. Sprinkle lemon juice over fish and serve.

2. Salmon in honey-mustard marinade

Ingredients:

• salmon fillet - 300 g;
• mustard - 2 tsp.
• honey - 2 tsp. ;
• soy sauce - 2 tsp. ;
• asparagus, rice or lettuce for serving.

Preparation: make a marinade by mixing mustard, honey and soy sauce. Coat the salmon fillet well with the resulting mixture and place in the refrigerator for half an hour. In the meantime, you can prepare the side dish (I usually steam the rice; I just throw it in and after 15 minutes it’s fluffy and tender).

Preheat the oven to 180 C and place our fish there (right in the marinade!) for 15-20 minutes. If you want to make your meal as easy as possible, replace the rice with lettuce leaves or asparagus. It will turn out even more beautiful.

3. Healthy dinner in 30 minutes - baked salmon fillet

Ingredients:

• salmon fillet - 2 pcs. 170 g each;
• olive oil
• salt, ground pepper - to taste;
• parsley - 1 bunch;
• lemon - 1 pc. ;

Preparation: Preheat oven to 225 degrees. Rinse and dry the fillets. Rub the fillets lightly with oil and sprinkle with salt and pepper. Place the salmon in a baking dish and place in the oven for 12-15 minutes. Serve with fresh parsley and lemon.

4. Salmon baked in foil

Ingredients:

• salmon steak - 1 pc. ;
• lemon - a few slices;
• pepper, dried basil - to taste;
• foil - for baking.

Preparation: Wash the salmon steak, season with salt on both sides, place on baking foil, and this, in turn, on a baking sheet. Sprinkle with spices and add lemon slices. Wrap the foil to make an envelope. Place in an oven preheated to 180-200 degrees for 20-25 minutes.

5. Baked salmon with herb sauce

Ingredients:

• salmon fillet - 800 g;
• sea ​​salt - 1 tsp. ;
• ground black pepper - ½ tsp. ;
• lemons - ½ pcs. ;
• cream 10-11% - 300 ml;
• egg yolk - 3 pcs. ;
• Dijon mustard - 2 tsp. ;
• fresh green basil - 10 g;
• dill - 10 g;
• parsley - 10 g;
• tarragon - 10 g.

Preparation: This fish dish is always delicious and quickly prepared. The salmon will be tender and flavorful, but almost any fish can be cooked this way. Additionally, you can season the creamy sauce with grated horseradish, curry, fresh cilantro or saffron.

The most suitable side dishes for this dish are fluffy rice, boiled potatoes with herbs, or taggliattelle pasta.

If you want to choose a wine for this dish, choose a wine with a complex taste, refined, medium body, which can complement the fish and herb sauce. For example, the classic Muscadet de Sevre et Maine sur Lie or the elegant Riesling.

Cut the salmon fillet into oblong pieces 4-5 cm wide and place in a shallow baking dish. Try to pack the fish tightly, do not leave large gaps between the pieces, otherwise you will need too much sauce. Salt, pepper and sprinkle with lemon juice.

Combine cream and egg yolks in a bowl. Finely chop the greens and add them to the cream mixture. Finely grate the lemon zest there and add mustard.

Pour the resulting sauce over the fish and place in an oven preheated to 200 degrees. Bake for about 20-25 minutes until the sauce thickens. Serve the dish while it is still hot.

6. Salmon steak

Ingredients:

• parsley - 20 g;
• dill - 50 g;
• cilantro - 50 g;
• green onions - 50
• onion - 1 pc. ;
• chili pepper - 5 g;
• pitted olives - 100 g;
• juice of half a lemon
• olive oil - 100 g;
• garlic - 7 g
• red bell pepper - 2 pcs. ;
• salt - to taste;
• ground allspice - to taste.

Preparation: Whisk all the seasonings in a blender to obtain Chemchuri sauce. Season salmon steak with salt, pepper, brush the steak with olive oil, fry on a hot grill pan for 3 minutes on each side, constantly brush with olive oil so that the fish is not dry. Serve the steak with sauce and (guests will choose all herbs separately to taste) Bon appetit.

7. Grilled salmon with pineapple and pink champagne

Ingredients:

• fresh peeled pineapple - 300 g;
• stalk celery - 30 g;
• garlic cloves - 2 pcs. ;
• salmon fillet (Salmon, trout, chum salmon) - 500 g;
• salt - ½ tsp. ;
• black peppercorns - 5 pcs. ;
• bay leaf - 1 pc. ;
• vegetable oil - 20 ml;
• soy sauce - 20 ml;
• pineapple juice - 50 ml;
• corn starch - 5 g.

Preparation: Peel the pineapple from the skin and core, cut the pulp into cubes. We need 300 grams of pure product. Cut the celery stalk into slices; if the longitudinal fibers are hard, remove them first. Chop the garlic.

Place the fish fillet skin side down on a work surface and cut the fillet with a sharp knife.
Place the skin in a saucepan, add cold water (to cover the skin), and bring to a boil. Remove any foam that appears, reduce heat, add salt and spices and cook for about 20 minutes.

Cut the fillet into cubes like pineapple, or a little larger. Heat a large non-stick frying pan or wok with a tablespoon of vegetable oil. Add the salmon fillets and fry for 2 minutes, stirring gently as you go, then remove the fish from the pan.

Place pineapple, celery and garlic in a frying pan, add soy sauce, pineapple juice and 150 ml of fish stock (resulting from boiling the skin). Cook for 5-6 minutes.

Dilute the starch with 2 teaspoons of cold water and pour into the pan. Cook until the sauce is clear and thickens slightly. Return the reserved fish to the pan, stir and heat through.

The dish is ready, you can open the champagne! Brut rosé goes well with salmon dishes. Serve the salmon hot and the champagne well chilled.

8. Spicy salmon with orange sauce

The salmon is fried in a sugar and pepper coating, caramelizing on the outside and remaining surprisingly tender on the inside. Orange juice sauce and fresh spinach on the side. You adjust the spiciness of the sauce yourself, so the dish can be made not spicy at all.

Ingredients:

• salmon steak - 600 g;
• corn salad - 100 g;
• sugar - 100 g;
• black pepper - 10 g;
• ground chili pepper - 10 g;
• orange - 1 pc. ;
• fresh ginger - 40 g.

Preparation: energy value per serving: 863 kcal (43%), 62 g protein (124%), 39 g fat (60%), of which 9 g saturated (45%), 61 g carbohydrates (20%). The percentages of the daily value for an adult based on 2000 kcal are indicated in parentheses. Cooking time: 30 minutes.

Mix sugar with salt and black pepper and chili powder on a flat plate. Roll dry salmon steaks in a mixture of sugar and pepper.

Heat olive oil in a frying pan over medium heat. Add salmon to skillet and cook over medium heat, turning, until salmon is caramelized on both sides.

Meanwhile, prepare the orange sauce. Cut the zest from the orange and squeeze the juice into a ladle. Finely chop the zest and ginger. Cut the chili pepper lengthwise, remove the seeds (this is the hottest part) and finely chop a piece of pepper - adjust the exact amount to your taste. Add water equal to the orange juice, zest, ginger and chili to a saucepan and bring to a boil. Taste the sauce - you can also add a little sugar and black pepper. Strain before serving.

Serve the prepared salmon with a green salad and tangy orange sauce. Bon appetit!

9. Salmon fillet with steamed olives

Ingredients:

• salmon fillet without skin - 220 g;
• olives - 40 g;
• lemon zest - 1 g;
• lemon - 10 g;
• parsley leaves - 5 g;
• tarragon - 5 g;
• salt - 2 g;
• ground black pepper - 1 g.

For garnish:

• green beans - 60 g;
• salt - 3 g;
• vegetable oil.

Preparation: Let's make a skinless fillet from a piece of salmon, it's very simple. For the marinade, grate the lemon zest on a fine grater. Take only the pulp from the remaining lemon and cut it into small cubes. We also chop the olives finely. Remove the hard stem from the tarragon and chop the leaves. Chop the parsley finely. Salt, pepper, mix everything.

We take the salmon fillet and make cuts with a net - along and across, without cutting to the end by about half a centimeter.
Place our marinade mixture in the slots. Place salmon and green beans in a steamer. Grease the top of the beans with vegetable oil and add sea salt. Cook for 20 minutes: very tasty and fast.

10. Steamed salmon - video recipe

Bon appetit!

), already knows that this is the best way to cook fish in general, and salmon in particular. Foreign bloggers conducted an experiment and came to the conclusion that the best result is obtained by pre-soaking the fish in brine (this makes it more juicy and prevents albumin from coming out as white flakes that appear on the surface of the salmon after heat treatment), and cooking the seasoned fillet at 50 degrees for 15 minutes. Pair this dish with a sauce of cream and blue cheese, which goes perfectly with salmon, and you get a quick meal, but with a lot of pretension. Do you have anyone to surprise? That's fine.

How to cook salmon best?

2 servings

400 g salmon fillet
1 tbsp. olive
a few sprigs of thyme

for the sauce:
200 ml. cream 22%
30 g blue cheese (dor blue, gorgonzola, roquefort, etc.)
if desired - a couple of sprigs of dill and 1/4 tsp. pink pepper
salt
black pepper

First of all, arm yourself with tweezers and check the salmon fillet for bones, then cut into portions and immerse in 2-3 tablespoons of salt per liter of water. While our salmon is resting, you can do this: pour the cream into a small saucepan, throw in the dill and pink pepper, and heat thoroughly, without bringing to a boil. Thus, the cream will acquire a subtle aroma of dill and pink pepper, after which it can be strained with peace of mind - but you can do without it, everything is better than then whining in the comments, as they really like to do on one resource. One way or another, after 30-60 minutes, remove the salmon from the brine, rinse under cold water and dry with napkins.

Drizzle each piece of fillet with olive oil, rub it gently but firmly into the pliable salmon flesh, and season with salt, black pepper and thyme leaves: this herb, when cooked using the sous vide method, gives the product such a mind-blowing aroma that it makes your head spin. Pack the fillets in cling film or in zip-lock bags so as not to leave any air inside (in the case of bags, the trick of immersion in water, which I wrote about before, will help), and send them to cook in water heated to 50 degrees, within 15 minutes.

Here they are, ziplock bags. In fact, for publishing this photo with a clearly visible logo, the manufacturer could give me so much money that I would write this post from a house in Provence that I had been eyeing for a long time. But, alas, I'm still here.

15 minutes is not a long time, and I am sure that during this time you will be able to maintain a constant cooking temperature while preparing the sauce at the same time. It is prepared, however, very quickly and simply: bring the cream to a boil, crumble it in and, stirring constantly, let it melt completely, dissolving in the cream. Boil to desired thickness, season with salt and pepper, and remove sauce from heat.

When the salmon is ready, carefully remove it from the bags (or film), transfer it to warmed plates and pour the sauce over it. The combination of salmon, cream and blue cheese in itself is beyond praise, and this method of preparation will allow you to get very tender fish with an amazing texture: salmon slices will peel off the fillet themselves and melt on the tongue in a literal, not figurative sense. I think it’s already clear to everyone that eating such fish without chilled white or rose wine is a real crime, and the question of how to cook salmon can now be considered closed.

In this article we will look at how to bake salmon in the oven at home, because this cooking method is the most common. The secret of popularity is that the same dish, depending on the recipe, turns out to be high-calorie and fatty or dietary and light.

Salmon is a flavorful and incredibly healthy fish, the regular consumption of which has a positive effect on your figure and physical fitness. Today, skillful housewives cook salmon in different ways, but all dishes look appetizing and noble.

Calories in baked salmon

Salmon is classified as a fatty red fish and is characterized by high nutritional value. The product contains a lot of protein and fat, but no carbohydrates. Raw calorie content is 152 kcal. Calorie content of baked salmon is 253 kcal per 100 grams.

Oven-cooked salmon is a healthy, filling, tasty and easy-to-prepare culinary masterpiece. Among the advantages are the minimum time spent on cutting and processing a whole carcass. Using steaks or fillets further reduces cooking time.

Even a beginner can handle the task of cooking in the oven, because it’s simple. But there are several subtleties that will make cooking easier, help improve the result and end up with a blissful treat.

• The taste of the finished dish largely depends on the correct choice of the main ingredient. A chilled carcass is better suited for baking in the oven. In this form, the original benefits and taste are preserved.
• Buy a product that has a fishy aroma and a moderately rich color. A pale shade indicates age, and a too bright color indicates the presence of dye.
• Some housewives use frozen salmon. In this case, it is important to defrost correctly. To ensure that the carcass thaws and retains its structure, leave the fish in the refrigerator on the bottom shelf until the morning. I do not recommend defrosting in water, as the liquid has a bad effect on the taste and appearance.
• Do not defrost at room temperature, especially in summer. Warm air promotes the formation of pathogenic bacteria, and eating such fish is dangerous to health.
• If you bought fresh fish, but you can’t cook it right away, wash the carcass, remove the entrails, dry it slightly, put it in a glass container and put it in the refrigerator. Under this condition, salmon can be stored for three days. If you put it in the freezer, the period will increase several times.
• To cut the carcass, wait until it thaws slightly, but not completely. This way it is easier and more convenient to clean. Wash salmon only in cool water. Using warm liquid will spoil the taste and loss of juiciness. After the water procedure, be sure to blot with a napkin.

We figured out the intricacies of preparing salmon. It's time to look at popular recipes for cooking red fish in the oven. I offer time-tested recipes that have gained incredible popularity over the years and earned a lot of positive reviews.

Classic recipe without foil

Looking for a sophisticated way to prepare salmon? Bake this wonderful fish in the oven. The classic recipe involves the use of whole pieces and spicy spices. You don't need to buy any complicated ingredients.

Ingredients:

• Salmon steak – 4 pcs.
• Lemon – 1 pc.
• Sour cream – 1 tablespoon.
• Salt – 0.5 teaspoon.
• Vegetable oil.
• Fish spices.
• Greenery.

Preparation:

1. Rinse the fish pieces with cool water and dry with a paper towel. Squeeze the juice of half a lemon and brush each piece. For convenience, use a pastry brush.
2. Grease a baking dish with vegetable oil and place the fish. The main thing is that the pieces do not touch each other.
3. In a small container, mix sour cream, spices and chopped herbs. I usually use dill, parsley, basil, coriander, red pepper and oregano. Just don’t overdo it with spices, otherwise the original taste will be lost.
4. Place the resulting mixture on top of the fish and distribute. Take a teaspoon of the mixture for one piece. This is enough to create a kind of cap that will protect against drying out and make the taste rich.
5. Place the salmon pan in an oven preheated to 200 degrees. In about 25 minutes the delicacy will be ready. A minute before the end of cooking, I advise you to put a lemon ring on each steak.

Salmon cooked in the oven according to a classic recipe is ideal for a holiday table. It cooks quickly, has a presentable appearance and exquisite taste. Fresh or baked vegetables are suitable as a side dish.

How to cook salmon in foil

If you have fresh or frozen salmon at your disposal, take a look at the following recipe. When you cook red fish in foil, you will get intense pleasure, because the dish quickly turns out juicy and incredibly tasty. The recipe will definitely appeal to busy housewives, because it takes a little time to create a culinary masterpiece if you do not bake the whole fish.

Ingredients:

• Salmon steak – 4 pcs.
• Sea salt.
• Ground pepper.
• Dried herbs.
• Fish seasoning.

Preparation:

1. Prepare four sheets of foil that are the size of a sheet of A4 paper.
2. Rinse the pieces of fish (the recipe is also suitable for baking whole) with cold water and dry with a paper towel. Rub each piece with sea salt and sprinkle with ground pepper. Place in the center of the foil. Sprinkle dried dill and parsley on top.
3. For best results, wrap the fish properly. To do this, cover the steak with one side of the sheet and press. Then turn it over with the foil towards the second end. Press the free ends and twist the tube towards the center. You will get an envelope with filling.
4. Place the prepared fish in a baking dish and place in an oven preheated to 200 degrees for 25 minutes. When finished cooking, do not remove the foil, but carefully open the envelope and tuck it around the salmon, forming a boat. This is the secret of the juiciness of the delicacy.

Video recipe

Pour mayonnaise over hot salmon and serve along with boiled potatoes. If you want to surprise your household, replace mayonnaise with a sauce made from yogurt, crushed garlic and chopped dill. It tastes much better this way.

Salmon in the oven with potatoes

I think the following recipe is brilliant. It is so simple that even a person far from cooking will not spoil the dish, and the result will amaze the imagination with its taste and aroma. Baking salmon and potatoes in the oven takes just a few minutes. So every housewife will make a restaurant masterpiece at home.

Ingredients:

• Salmon steaks – 400 g.
• Potatoes – 5 pcs.
• Onion – 2 heads.
• Tomatoes – 2 pcs.
• Lemon – 1 pc.

FISH MARINADE:

• Olive oil – 2 tablespoons.
• Lemon juice – 1 tablespoon.
• Salt, pepper, fish spices.

VEGETABLE FILLING:

• Yogurt – 75 ml.
• Dill and parsley - 1 sprig each.
• Salt and pepper.
• Curry, oregano.

Preparation:

1. Rinse the fish with cool water and dry thoroughly with a paper towel. As a result, the pulp will be better saturated with the marinade and thoroughly baked.
2. In a small container, mix the marinade ingredients. Dip pieces of fish into the resulting mixture. I recommend marinating the salmon for at least 15 minutes.
3. Cut the peeled and washed potatoes into pieces 3-4 mm thick. Thanks to thin slicing, the cooking time will be reduced and more nutrients will be retained.
4. Make vegetable filling. To do this, combine chopped greens with the rest of the ingredients. Better use homemade yogurt. Pour the resulting mixture over the potatoes and stir. Cut the peeled onion, lemon and tomatoes into thin rings.
5. Place the prepared ingredients in layers in a mold. Place onions on the potato layer, then tomatoes, then fish and finally lemon.
6. Place the salmon and potatoes in the oven for 40 minutes, activating the lower heating mode at 180 degrees. After 20 minutes, turn on the lower and upper heating mode to form an appetizing crust.

Salmon with potatoes prepared according to this recipe, like salmon with potatoes, will delight guests with an unsurpassed aroma, color palette and juicy texture. None of the guests will refuse a portion of such a treat.

Salmon steaks in foil with vegetables

Is a holiday approaching? Having difficulty creating a holiday menu? Do you want to please your guests with something elegant and royal? I recommend baking salmon with vegetables in the oven. Preparing a culinary masterpiece will slightly empty your wallet, but the result is worth it, because the dish combines benefits and excellent taste.

Ingredients:

• Salmon – 4 steaks.
• Potatoes – 800 g.
• Sweet pepper – 2 pcs.
• Carrot – 1 pc.
• Green peas – 250 g.
• Orange – 1 pc.
• Honey – 50 ml.
• Grain mustard – 1 tablespoon.
• Olive oil.
• Ground pepper and salt.

Preparation:

1. Place the peeled and washed potatoes in a saucepan, cover with water and boil until soft. On low heat this will take about 15 minutes. Rinse the steaks with water and dry with napkins.
2. Cut the orange in half and squeeze the juice into a small container, add mustard, honey and stir. Pour the resulting marinade over the salmon steaks and leave for 40 minutes.
3. Cut the sweet pepper in half, remove the stems and seeds, and cut into large strips. Cut the peeled carrots into thin slices and rinse the green peas.
4. Place a sheet of foil on a baking sheet and brush with olive oil. Add boiled potatoes, then sweet peppers and peas. Make a layer of carrots on top, drizzle with olive oil, salt and pepper. Place the salmon on top of the vegetables and pour the marinade over everything.
5. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes at 180 degrees. When the time is up, remove the steaks from the foil and serve with sour cream sauce.

Video cooking

If only you knew how wonderful the dish looks on the table. And what a scent. No side dish is needed for this dish. Maybe a bottle of good wine wouldn't hurt.

How to bake salmon in cream sauce

Due to its delicate taste, juicy structure, great benefits for the body and low bone content, salmon is considered a royal fish. And there are no difficulties with cooking. When baked, it is incredibly tasty and soft, especially if cooked in a creamy sauce. Would you like to try it? I've attached the recipe.