1. Pink salmon in the oven with lemon

Ingredients

• 2 small lemons;
• 2 cloves of garlic;
• 2 tablespoons of olive oil;
• 1 teaspoon spices for fish;
• 4-5 sprigs of thyme;
• 1 pink salmon carcass;
• ½ teaspoon salt;
• pepper – to taste.

Cooking

Remove the zest from one lemon and squeeze the juice out of it, cut the second into circles. Mix the zest and juice with minced garlic, oil, spices and chopped thyme.

Remove the tail and head from the fish, then rinse it thoroughly inside and out. Make several shallow transverse cuts on the carcass. Rub salmon with salt and pepper and brush well with marinade. Insert lemon slices into the cuts, put the rest inside. Place in the refrigerator to marinate for 30-40 minutes.

Transfer the salmon to foil and wrap tightly. Bake for approximately 20 minutes at 200°C. Then open the foil and cook the same amount more.

2. Pink salmon in the oven with potatoes

Ingredients

• 800 g potatoes;
• 1-2 bulbs;
• 600 g salmon fillet or steaks;
• salt – to taste;
• pepper – to taste;
• 2 tablespoons of lemon juice;
• 80–100 g butter;
• 80–100 g sour cream.

Cooking

Cut the potatoes into small pieces, the onion into quarters. Season the fish with salt, pepper and lemon juice, then brush with melted butter (use about ⅔) and sour cream. Transfer it to a baking dish.

Place potatoes with onions nearby, lightly salt and drizzle with oil. Cover the mold with foil. Bake the salmon for about 20 minutes at 200°C. Then remove the foil and cook for another 5-10 minutes.

3. Pink salmon in the oven with vegetables

Ingredients

• 400 g fillet or pink salmon steaks;
• salt – to taste;
• pepper – to taste;
• 3 tablespoons of lemon juice;
• 1 onion;
• 1 carrot;
• 2 tablespoons vegetable or butter.

Cooking

Salt the fish, pepper it, pour over the lemon juice and leave it in the refrigerator for 30 minutes. Cut the onion and carrot into small pieces. Heat the oil in a frying pan over medium heat. Saute vegetables for 5-6 minutes.

Let them cool slightly and transfer to foil. Place the fish on top and seal tightly. Bake pink salmon for about 20 minutes at a temperature of 200 ° C, then open the foil and cook for another 10 minutes.

4. Pink salmon in the oven with white wine and soy sauce

Ingredients

• 40 g brown sugar;
• 40 ml white wine (can be replaced with water);
• 60 ml soy sauce;
• 40 ml lemon juice;
• 50 ml of olive oil;
• 700 g pink salmon fillet.

Cooking

Mix sugar with wine, soy sauce and lemon juice. When its crystals dissolve, add oil. Cut the fillet into slices about 3-4 centimeters wide. Pour into a casserole dish and pour over the sauce to evenly coat the fish.

Bake pink salmon for about 15-20 minutes at 200°C. During cooking, periodically remove the fish and pour the sauce from the bottom of the container.

5. Pink salmon in the oven with tomatoes and cheese

Ingredients

• 300–400 g pink salmon fillet;
• 1 tomato;
• 60 g of hard cheese;
• 1 tablespoon of vegetable oil;
• salt – to taste;
• pepper – to taste.

Cooking

Cut the fish into portions, tomatoes and cheese into slices. Grate the cheese on a coarse grater.

Grease a baking dish with oil. Put the fish in it, salt and pepper. Place tomato slices and cheese on top. Bake for approximately 15-20 minutes at 180°C.

6. Pink salmon in the oven with onions and cheese

Ingredients

• 80 g of hard cheese;
• 1-2 bulbs;
• 1 clove of garlic;
• ½ lemon;
• 1 tablespoon of vegetable oil;
• 700 g of steaks or pink salmon fillet;
• 1 tablespoon soy sauce;
• salt – to taste;
• pepper – to taste;
• 2 tablespoons of mayonnaise.

Cooking

Grate the cheese on a coarse grater. Cut the onion into rings or half rings. Pass the garlic through a press or chop. Squeeze out the juice from the lemon.

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