How to cook coho salmon in the oven juicy recipe. Coho salmon in the oven is an excellent dish for a holiday table

Coho salmon, like any other red fish, is simply extraordinarily good when fried, baked or salted.

How to cook coho salmon in the oven?

To cook coho salmon in the oven, we will need the following products - three kilograms of coho salmon, two large red tomatoes, two fresh lemons, a little pepper and salt.

To prepare this dish, you can safely use not only fresh, but also frozen fish. Let's start talking about more detailed preparation this fish in the oven. First, let’s defrost the prepared fish, clean it of scales, remove the gills, gut the fish and rinse our fish thoroughly under running water. Now, using a very sharp knife, we make cuts on both sides of the fish, as if we want to cut it into portions, but not completely.

After this, rub the fish with pepper and salt inside and outside at your discretion. Let's put the fish aside and move on to the rest of the ingredients. We wash the tomatoes thoroughly, and do the same with the lemons. We cut both of them into thin circles, and if the tomato is too large, then the circles can be cut into two parts.

We insert a circle of lemon and tomato into the cuts made in advance in the fish, as if we were stuffing the outside of the fish. Then we transfer the prepared fish onto a baking sheet, previously greased with oil, and place the baking sheet with the fish in an oven preheated to two hundred degrees. The fish should be baked in the oven for thirty-five to forty minutes. Once the fish is cooked, place it on a nice serving platter and pour lemon juice on top. Now the fish is ready to serve.

Recipe for pickling coho salmon

To prepare lightly salted coho salmon, you need to prepare one carcass of this fish, ten heads onions medium size, one glass of odorless vegetable oil, a little coarse salt, granulated sugar.

Let's get started with the recipe for making salted coho salmon. We cut the fish from the scales and gut it, cut the resulting fish fillet into not too thin plates, each five to seven millimeters.

After this, we place the fish in a bowl (any dish, but not metal - for example, ceramic, plastic, porcelain, etc.), and add sugar and salt to each new layer of fish (a pinch of both on a layer of fish). However, for those who like it not too salty, you can take less salt. As soon as all the fish is prepared, close the dish with the fish and put it in the refrigerator for about one day.

The next day we peel all the onions that needed to be prepared. The volume of onions should be the same as the fish. Cut the onion into rings and add it to the fish, pour it all with oil, and there should be such an amount of oil that it completely covers the fish. Mix everything well and put it in the refrigerator again for one day. The fish is now ready and can be served.

Fried coho salmon

Fried coho salmon is simply something extraordinary, so we will tell you about two recipe methods for preparing this fish.

First way

This fried steaks from kichuz. To prepare it, you need to take a coho salmon carcass (already prepared, which means without peeling and already gutted), cut it into fairly large steaks, the thickness of each steak should be about two to three centimeters. When cutting fish, you can get rid of the head and tail; we won’t need them either. Prepared fish steaks salt and pepper at your discretion, sprinkle with spices that you consider necessary.

After all these operations, we place the steaks on a heated grill grate, and it needs to be double-sided so that you can turn the steaks, and with a double-sided grate this will be easy and quite quick. Fry the steaks for ten minutes, about five minutes on each side.

It should be remembered that all seafood cooks quite quickly. You also need to remember to turn the steaks all the time so that they cook evenly. By the way, when frying these steaks, it is recommended to pour wine or beer, and the brand of one or the other should match what you will be serving. If you pour beer on fish, after the fish absorbs the beer between its fibers, it will taste like fried bread. And since the beer bakes quite quickly on the outside of the steak, while it still continues to boil on the inside, this gives the fish a crispy crust.

As a result of all this, the steak will turn out incredibly juicy and tender. Once the steaks are almost cooked, you can sprinkle them with a little lemon juice. It is recommended to serve the fish with green salad, herbs and lemon, it turns out incredibly tasty

Second way

To do this, you need to prepare seven hundred grams of salmon or coho salmon, four tablespoons of vegetable oil, four large spoons of sesame seeds, two tangerines, fifty grams of pickled ginger (root), and for the marinade itself we take two large spoons of dry sherry, a small spoon of soy sauce, a large spoon grated ginger root, large spoon fish sauce, a small spoon of sesame seeds, two large spoons of honey.

Well, now let's get down to the process of cooking fish. Cut fish fillets into small pieces portioned pieces, put the fish aside and start preparing the marinade. For the marinade, simply mix all the prepared ingredients listed above. Pour this marinade over the prepared fish and put it in the refrigerator for about two hours to marinate. We take the fish out of the marinade, dry it and fry it on vegetable oil until a golden crust forms.

Just before serving, place the fish on a plate and sprinkle it with sesame seeds. On the dish itself we decorate it beautifully with pickled ginger and tangerine slices. Serve this fish separately with a side dish of wild and white rice.

Coho salmon or silver salmon, like many other representatives of the noble salmon family, has high nutritional, biological and dietary value. Its meat has an unusually tender, soft, juicy texture combined with the original rich taste and a pleasant aroma. In terms of taste, silver salmon is not much inferior to popular delicious varieties of red fish such as chum salmon, salmon or ocean salmon, but, compared to its famous relatives, it is more affordable. Holidays and everyday recipes made from coho salmon enjoy equal success among professional chefs and amateur cooks. After all, dishes made from it are not only tasty and bring a lot of gastronomic pleasure, but also very healthy.

Despite the fact that the meat of this inhabitant depths of the sea quite fatty it is characterized by low energy value– 140 Kcal/100 g. This perfect product for those who care about their slim figure and adhere to the principles proper nutrition. It contains large reserves of protein in an easily digestible form, essential amino acids, minerals, biologically active organic compounds and a complex of Omega-3 fatty acids.

Chefs love coho salmon for its ease of preparation, since its meat is not bony, so there is no need to waste time removing all the small bones. Another plus is that any heat treatment is available with this fish. Let's find out which baking methods allow you to prepare tasty, satisfying and healthy dishes from coho salmon.

Preparing Ingredients

Preparing baked coho salmon is a simple matter, however, it also has its own peculiarities. The carcass of this large-headed fish with a short, high caudal peduncle and shiny scales weighs on average 13–15 kg, and its length can vary from 90 cm to 1 m. The specifics of preparing silver salmon directly depend on its size. Placing such a large fish whole in a standard oven is quite problematic. It is much more convenient to bake it in portions in the form of steaks.

The entire process of preparing fish for heat treatment in the oven comes down to cleaning the scales, removing the gills and internal contents, followed by rubbing the carcass cut into portions or the whole carcass with salt.

If you plan to bake fish with vegetables, then the root vegetables should be thoroughly washed and dried with paper napkins. Broccoli must be divided into inflorescences, eggplant fruits must be cut into two parts or cut into circles. Leeks can be baked whole or in separate rings.

Recipes

Baking fish can be of several types: open, closed, short-term. In the first case, heat-resistant forms, a wire rack, a baking sheet, and skewers are used to prepare it. At closed method the product is wrapped in a foil bag, placed in a fireproof container under a lid, sleeves or baking bags made of heat-resistant and safe cling film or put into pots. The main purpose of short-term baking of fish is to obtain beautiful crust golden color.

Exists huge amount baked coho salmon recipes. The simplest option involves cooking silver salmon steaks in foil. There is no point in describing it in detail, since this recipe is so basic that even novice cooks can handle it. In this case, the pieces of fish are simply salted, peppered and, if desired, rubbed with spices. All that remains is to squeeze lemon juice, sprinkle the steaks with it, wrap it in foil and put it in the oven.

Bake the dish at 200–220°C, setting the intensive lower and upper heating mode. This is done in two stages: first for 15 minutes, and then, removing the foil wrapper, for another 5 minutes so that the top part of the steaks can brown properly. The best addition silver salmon baked in this way will be rice balls combined with fresh salad greens.

Coho salmon stuffed with herbs

Red fish meat, baked whole in foil, will delight you with its natural taste, incredible aroma and appetizing golden brown crust without carcinogens.

Ingredients:

chilled coho salmon – 1.5 kg;
finely ground black and red pepper;
coarse sea salt;
mayonnaise;
lemon – 1 pc.;
greens (parsley, dill, green onions or leeks, celery).

Cooking process.

Cut the prepared carcass deeply along its entire length in several places, but not all the way, that is, without damaging the ridge itself. Due to such cuts made at regular intervals, you should get a neat fish accordion.
Prepare a mixture of salt, black and red pepper, and then rub the fish with it on all sides: inside, outside and between the cuts.
Cover a baking sheet with two layers of foil, place coho salmon on top, coat it outside and inside the cuts with mayonnaise mixed with lemon juice.
Place a filling of finely chopped, salted herbs inside the carcass, cover with a second sheet of foil, pinch the edges and bake.
Cook at 200°C for 25 minutes, remembering to remove the foil on top 5 minutes before removing the coho salmon to give it time to brown.

Silver salmon, stuffed with herbs, goes well with rice or potato side dish.

With broccoli

Ingredients:

coho salmon, fillet – 0.5 kg;
broccoli – 0.4 kg;
potatoes – 0.5 kg;
lemon juice – 2 tbsp. l.;
butter – 120 g;
hard cheese – 150 g;
cream or sour cream 30% fat – 100 ml;
eggs – 2 pcs.;
nutmeg – ¼ tsp.

Cooking process.

Cut the prepared coho salmon into pieces 1.5-2 cm thick. Sprinkle the slices with pepper, sprinkle with lemon juice and leave to marinate for half an hour.
Drain the marinade, pour boiling water and simmer low heat 8–10 minutes.
Pour boiling water over the asparagus cabbage, add some salt and cook for 5–7 minutes.
Boil the potatoes until half cooked or bake them in the microwave.
Beat cream or sour cream with eggs, pepper, salt and add nutmeg.
Grease a heat-resistant dish with butter, lay out pieces of fish, broccoli, potatoes in layers and fill with creamy-egg mixture. Sprinkle the dish with grated cheese and place in the oven to bake for 25 minutes at 200–220°C.

With cheese and vegetables

Cooking process.

Gut the fish, cut off the head with fins, and clean the scales. Wash the carcass, dry it and cut it into pieces.
Salt and pepper the steaks and sprinkle with lemon juice.
Cut the onions into half rings and fry until golden brown.
Place the fried onions in an even layer on the bottom of the baking dish, and place pieces of fish on top.
Cut the tomatoes into circles and lightly brown them in a frying pan in a small amount of oil, frying on each side for no longer than 7–10 seconds.
Place a layer of tomatoes on the steaks, spread with mayonnaise, take coarse grater and grate cheese on top.
Bake in the oven at 180–200°C for 40 minutes.

Under a crust of cheese, red fish steaks turn out especially juicy and tender.

With potatoes and sour cream

It is convenient to bake coho salmon in tandem with potatoes, originally serving it to the table in individual plates made from baking sheets. Using foil guarantees the most delicate fish fillet, cooked in own juice, which will also thoroughly soak the potato side dish. Let's find out step by step how to do this.

Ingredients:

coho salmon carcass weighing about 1 kg;
potatoes – 7–9 pcs.;
sour cream 30% fat – 2 tbsp. l.;
salt and black ground pepper- to taste.

Baking technology.

Divide the gutted and scaled fish into steaks. The optimal thickness of portioned pieces is 3 cm. Wash and dry the fish preparations.

Place the foil on a baking sheet, lifting it along the edges to form an impromptu tray. Foil sides will prevent leakage fish juice during the cooking process.
Lay out the pieces of coho salmon, trying to stack them together as tightly as possible. Salt and pepper the fish.
Cut the potatoes into 0.5 cm thick slices and divide into two equal mounds.

Place the first part of the potatoes on the steaks, form the circles into an even thin layer and brush it with sour cream.
Spread the rest of the potatoes on top in a second layer and also flavor it with sour cream.
Take another sheet of foil and cover the top of the fish and potatoes, pinching the edges well.
Bake at 180–200°C in two stages for 40 minutes. After the first 20 minutes, remove the baking sheet and remove the top sheet of foil so that the fish's coat becomes delicious crust during further baking.
Place the coho salmon in the oven to bake for another 20 minutes.

Grate any cheese durum and sprinkle it ready dish. It is convenient to serve baked coho salmon with potatoes directly in foil with chopped fresh vegetables and sprigs of herbs.

One of the main advantages of coho salmon is its versatility in terms of flavor combinations. This fish can be served as a delicious dish with wine or as an affordable snack with beer. Following the recommendations of professional chefs will help you successfully cook coho salmon in the oven according to any recipe you like.

When buying coho salmon, you should give preference to a fresh or chilled product that is dense and elastic to the touch. The skin of frozen fish, as a rule, has weak tone, and the flesh has a flabby consistency. Thawed coho salmon - not the best best option for baking, since such meat, after being in the oven, often turns out to be dry.
Silver salmon fillet is famous for its rich taste and delicate aroma. When fresh or chilled, it tastes delicious on its own without adding seasonings. For those who are accustomed to using spices, it is important to observe moderation. Spicy herbs should be at a minimum, otherwise you can “hammer” the unique natural taste coho salmon meat
Silver salmon forms ideal flavor combinations with ginger root, balsamic vinegar, nutmeg and walnut, Provencal herbs.
There is no special need to marinate coho salmon before baking, since it has few bones. Marinade lovers can be advised to use for these purposes simple mixture: lemon juice + coriander + ground pepper to highlight the richness of the salmon.
When to bake fish and vegetables open method, salt should be used sparingly, since under its influence juice is intensely released, as a result of which the meat comes out overdried, without acquiring a beautiful golden brown crust.

For the recipe for cooking coho salmon in the oven, watch the video below.

Coho salmon fish (or any red fish of your choice) - I had a 1 kg carcass with head,
Potatoes – 1 kg (8-10 pcs.),
Mayonnaise (or sour cream 30% fat) - to taste,
Salt - to taste.
Black pepper - to taste.

Foil for baking.

Cooking process:

We clean the fish, rinse with water and divide into portions - steaks about 2.5-3 cm thick, cut off the head and tail, we can use them to prepare delicious rich fish soup or fish soup from coho salmon.

Dry each piece with a kitchen paper towel.

Place the coho salmon on a prepared baking sheet lined with foil (the edges of the foil need to be raised, giving the shape of a tray so that the juice does not spill out during cooking), it is advisable to place the pieces of fish tightly to each other. Salt and pepper to taste. You can also add universal fish seasoning if you wish. If you are preparing a dish for children, then just add salt to the coho salmon and potatoes.

Place potato slices on top of the fish steaks (the thickness of the sliced potatoes is no more than 5 mm so that they cook quickly).

Season with sour cream or mayonnaise, then add a second layer of remaining potatoes and coat again with sauce or sour cream.

With mayonnaise it will be quite high in calories, but delicious!

Cover the foil with fish and potatoes on top with an additional sheet of foil and seal the edges.

Place the coho salmon with potatoes in a foil bag into a well-heated oven at 180 degrees; the baked dish will first cook for 20-30 minutes (this depends on the volume and thickness of the fish placed inside).

When the specified time is up, open the oven, carefully take out the hot baking sheet, top part We open the foil so that during further cooking a golden baked crust will form on the coho salmon’s coat.

Place the pan in the oven again for 20 minutes and bake at 180-200 degrees.

The fish will definitely be ready. But you can check the readiness of the potatoes (if you cut them thickly) using a wooden stick or a match.

If desired, you can also sprinkle red fish and potatoes with grated hard cheese. It will be even tastier!

The finished dish can be served directly in foil on beautiful dish, garnished with fresh vegetables and herbs.

I think that after you take this beautiful, aromatic one out of the oven, you will be satisfied and full.

Ekaterina Marutova told us how to deliciously cook coho salmon with potatoes in the oven.

The most delicious Notebook wishes you bon appetit!

Coho salmon is a popular fish, the preparation of which is a pleasure for housewives, and the results will be appreciated by guests. You can cook fish in a variety of ways However, steaks baked in the oven deserve the first place. Cooking recipes They are full of variety, using marinades, sauces, additives and decorations. Each housewife will decide how to flavor seafood. We will consider the most popular recipes, we’ll tell you step by step how to cook coho salmon in the oven.

To obtain juicy soft steak cut the fish into thick pieces, at least 3-4 centimeters, and you should also pay attention to the size of the pieces when purchasing sliced fish.

Ideal for pre-soaking pieces: mustard, lemon, cream or sour cream. Vegetables will be best side dish to ready-made seafood, emphasizing the taste of coho salmon, fresh vegetables make the dish even more healthy.

Coho salmon steak in cream

This option is for fans delicate fish, melting in your mouth. , as always, has a positive effect on taste qualities and juiciness of seafood.

Ingredients:

steaks;
cream;
flour;
cream cheese;
butter;
dill;
garlic;
spices.

Prepare seafood: dry thoroughly after rinsing. Pre-fry the pieces on butter a few minutes. Immediately place on a baking sheet. Mix cheese with cream, mix thoroughly, add squeezed garlic, season with spices. Fill the pieces with gravy, place the container in the oven, where we bake for about fifteen minutes, setting the heat to 200 degrees. Let's get it ready-made fish, garnish with rice, sprinkle with dill. Tasty, tender, healthy.

Steaks with soy sauce

Coho salmon steaks are made spicy with soy sauce. It is necessary to reduce the amount of added salt, as the sauce is salty.

coho salmon;
soy sauce;
mustard;
olive oil;
lemon;
seasonings

Mix mustard and honey, determine the proportions depending on your preferences: more honey - a sweetish tint, more mustard- island taste. Grind the citrus zest, add it to the mixture of honey and mustard, add fresh lemon juice, and mix well. Pour in soy sauce, mix well, the marinade is ready. Place the red fish slices in a bowl, pour over the resulting marinade, you can add dry herbs and fish seasonings.

Leave to stand for at least half an hour; if you have time, you can marinate longer. Line a heat-resistant container with foil, place the marinated seafood on top, and bake for about thirty minutes. The result is an amazing dish that can decorate a holiday table and surprise friends.

Fish and chips

This popular side dish will save time and can be placed on the holiday table. The dish turns out to be nutritious and nourishes the body.

Ingredients:

coho salmon carcass;
mayonnaise;
potato;
garlic;
seasonings

Combine mayonnaise with chopped garlic and add salt. Take half the mixture, add seasonings, rub the coho salmon slices with the marinade, and leave to stand. Peel the potatoes, cut into pieces, combine with the rest of the gravy, you can add chopped vegetables, if desired - onions, zucchini, carrots go well together.

All components must be mixed. First, place the vegetables on a sheet of foil, cover with the sheet on top, set to 200 degrees, and bake for twenty minutes. Take out the baked potatoes and add marinated seafood. Place in the oven; twenty-five minutes is enough for the fish to fully cook. Serve the dish and decorate with herbs.

Classic recipe with lemon

This method is perfect if you are short on time and only have fish, spices, and lemon on hand. The taste is excellent, as the combination is ideal for fish.

seafood;
spices;
lemon;
olive oil.

We make fresh lemon juice, season with pepper, salt, and dry herbs for flavor. Coho salmon goes well with oregano, herbs de Provence, and dill. Let's do homogeneous mass, pour in a spoonful of olive oil. Lubricate the steaks with the resulting marinade, you can leave for thirty minutes or more.

Prepare a heat-resistant container, foil will come in handy, add a drop of oil. Place the pieces, pour over the released liquid and the rest of the marinade. Keep in the oven for approximately twenty-five minutes, temperature 200 degrees. Take out the baking sheet, place the steaks, garnish with citrus and chopped herbs.

All cooking options are good, the main thing is to follow the steps and technology, then it will turn out amazing gourmet dish, which can collect many compliments.

Coho salmon belongs to the Salmon family. The fish is quite large and can reach up to 1 m in length, with a weight of about 15 kg. Depending on its habitat, the fish may have different parameters. Distinctive characteristics include bright silver scales (see photo), This is why this fish is also called “silver salmon.” Coho salmon also have a fairly large head with a wide forehead and a high caudal peduncle. They love this red fish for its tender and juicy meat. On store shelves you can find fresh, frozen, as well as salted, smoked fish, they also make canned food from it.

How to choose?

It is very important to know the rules for choosing coho salmon so that the dish from it turns out tasty and healthy. Here are the main ones:

Useful properties

The benefit of coho salmon lies in its chemical composition. Is in it large number vitamins, among which group B stands out, which is important for metabolism and normal activity nervous system. This fish also has a rich mineral composition. It is recommended to consume coho salmon for pregnant women, children, and people with anemia, as the fish increases the level of hemoglobin in the blood. This product contains omega-3s, which are important for cardiovascular system and for brain activity.

Use in cooking

Coho salmon is used in cooking to prepare numerous dishes. In many famous restaurants eat this fish. It can be given in various heat treatment, but baked coho salmon is considered the most delicious. One more thing delicious dish- kebab made from this fish. Properly cooked grilled coho salmon turns out delicious and literally melts in your mouth. This fish can be used to cook delicious roll, soup, as well as numerous snacks.

How to cook delicious Coho salmon fish?

Coho salmon, like other products, has its own characteristics in preparation. If you want to cook a delicious dish, then you must follow them:

Harm to coho salmon and contraindications

Coho salmon can cause harm if an individual intolerance to the product is detected. You should avoid such fish if you have gastritis and liver problems. Not worth it large quantities Pregnant women should eat fish.