Whole chum salmon baked in the oven. Chum salmon, baked in the oven: two recipes

To prepare the dish you need:

Chum salmon cut into steaks
potatoes 1 kg
one onion
one lemon
salt and seasonings

The fish should be scaled and washed and placed on paper towels to allow the chum salmon steaks to dry slightly.

Because The fish cooks quickly enough, cut the potatoes into thin strips about half a centimeter thick. Cut the onion into thin half rings.

Mix the potatoes and onions, then lightly add salt and add a little vegetable oil.

Next, take pieces of foil and place them on a baking sheet. Place a chum salmon steak on each foil. We salt the fish on each side, but not a lot. Then season with fish seasoning or regular black pepper. You can add coriander.

Squeeze lemon juice onto each side of the fish pieces and go through the seasonings again.

Drizzle vegetable oil on top, also a little bit because Chum salmon is a low-fat fish. To make it juicier, you need to pour oil on it. You don’t need to spray a lot, literally just a little bit.

Place potatoes and onions next to the fish.

We send the prepared fish steaks and potatoes to bake in the oven, preheated to 250 degrees.

You need to bake for 15 minutes. After 15 minutes, remove from the oven. Sprinkle the potatoes with grated cheese and bake the fish and potatoes for another 15 minutes.

After 30 minutes, tender, juicy, aromatic and very tasty chum salmon with potatoes baked in the oven is ready.

Place on a plate together with foil and serve.

You can cook chum salmon in the oven juicy and soft in many ways: in foil, in a sleeve, in its own juice with a minimum amount of spices, with vegetables, with tomatoes under a cheese “cap”, etc. The fish is baked whole, in the form of steaks, in a form cutlets

Chum salmon baked in the oven at home is the best way to preserve the natural taste and nutrients of the fish. The cooking process does not take much time, and the low amount of fat will not harm your figure.

Calorie content of chum salmon baked in the oven

The average calorie content of baked chum salmon is 150-170 kilocalories per 100 grams. Fish is not high in fat (no more than 6 g/100 g), but the energy value can be increased by using fatty sour cream sauces, mayonnaise and cheese.

An alternative is to use a marinade of freshly squeezed lemon juice, salt and ground black pepper.

Classic delicious recipe

A simple baking recipe with a marinade made from a minimum amount of ingredients. It's quick and easy to prepare.

INGREDIENTS:

Chum salmon (sirloin) – 250 g,
Lemon juice - 2 large spoons,
Olive oil – 2 tablespoons,
Salt, ground black pepper - to taste,
Fresh herbs - for a pleasant aroma and decoration.

STEP-BY-STEP PREPARATION:

I wash fresh herbs. I use several bunches of parsley and dill. I chop it finely. I transfer it to a separate dish.
I squeeze out lemon juice. I add 2 large spoons of olive oil. Salt and pepper to taste. I mix the ingredients, getting a homogeneous mixture, slightly thick in consistency due to the greens.
I coat the chum salmon pieces on all sides. I leave it on the kitchen counter for 10 minutes.
I turn on the oven. I set the temperature to 180 degrees. After heating, I put the marinated fish in the oven. Cooking time – 10-15 minutes.

I take it out of the oven. I put it on plates. Decorate with fresh herbs and lemon slices. Serve with a side dish (mashed potatoes or boiled rice with vegetables). Bon appetit!

Juicy and soft chum salmon in foil

The recipe uses a large number of vegetables. Chum salmon is cooked whole.

INGREDIENTS:

Chum salmon (chilled carcass) – 1 piece,
Carrots – 1 piece,
Onion – 1 head,
Chicken egg - 1 piece,
Butter – 70 g,
Mayonnaise - to taste,
Ground black pepper, salt - to taste.

PREPARATION:

I clean and wash the chum salmon under running water. I remove the bones and spine.
I rub the outside with a mixture of black pepper and salt, place it on a plate and put a few pieces of butter inside the fish (I set aside one for frying the vegetable mixture). I leave the fish on the plate for 1.5 hours to soak.
I wash and peel vegetables. I boil the egg hard and grate it. I cut carrots and onions. I fry the vegetable mixture in butter, avoiding burning and stirring occasionally. I mix the eggs and sauté in a separate dish.
I put the oven on preheat. Cooking temperature – 180 degrees.
I put the filling inside the chum salmon and wrap it in foil. I place it on a prepared baking sheet.
I put it in the oven. Cooking time – no more than 80-90 minutes (depending on the size of the fish).
At the end of cooking, I unwrap the foil. I grease the top with mayonnaise. I put it back in the oven for two to three minutes.

Juicy chum salmon with mayonnaise and stuffed with vegetables is ready to eat. Eat healthy!

Juicy chum salmon steaks in the oven

INGREDIENTS:

Chum salmon steak – 3 pieces,
Tomato – 1 piece,
Cheese – 50 g,
Vegetable oil - 2 large spoons,
Soy sauce – 2 tablespoons,
Salt – 8 g,
Chopped basil and dill - 2 large spoons.

PREPARATION:

I mix soy sauce in a separate plate, add chopped herbs and salt. Mix thoroughly.
I coat the prepared chum salmon steaks with marinade on both sides. Transfer to a flat plate for 10-15 minutes.
Wash the tomatoes and cut them into thin pieces. I grate the cheese (I prefer the hard variety) using a coarse grater.
I make neat and beautiful “boats” from food foil.
I spread the marinated fish. Each steak has its own “boat”.
Place 2-3 thin slices of tomato on top. Then I make a “hat” of cheese. I pinch the foil at the top.
I preheat the oven to 170 degrees. I send the fish to cook for 20 minutes. 3-4 minutes before the end of cooking, I unwrap the foil, allowing the cheese to brown.

cooking

I serve directly in boats, garnished with a slice of lemon and a sprig of fresh herbs.

Cooking chum salmon in the oven with potatoes

INGREDIENTS:

Fresh chum salmon – 1 kg,
Potatoes – 2 kg,
Onions – 3 pieces,
Carrots – 4 pieces,
Vegetable oil – 120 ml,
Mayonnaise – 180 g,
Salt, ground black pepper - to taste.

STEP-BY-STAGE PREPARATION:

Preparing chum salmon for baking. I clean the scales, remove the fins and head. I gut and remove the bones. I get portioned fillet pieces.
Washing vegetables. I grate the carrots using a coarse grater. I cut the onion into half rings.
I cut the potatoes into thin slices. I transfer it to a plate. Mix with vegetable oil.
I add additional vegetable oil to the baking sheet. I place the potato slices in 1 layer. I put the fish on top.
Salt and ground black pepper. I season it with mayonnaise.
I preheat the oven. I set the cooking temperature to 200 degrees. I bake for 40 minutes.

I take it out of the oven. I put it on plates. I decorate the top with finely chopped fresh herbs and serve. Bon appetit!

How to bake whole chum salmon

INGREDIENTS:

Chum salmon – 1 medium size piece,
Onion – 1 head,
Carrots – 1 piece,
Chicken egg - 1 piece,
Hard cheese – 100 g,
Butter – 70 g,
Pepper – 1 piece,
Rice for side dish – 400 g.
Salt, ground pepper - to taste.

PREPARATION:

To prepare it, I take a chilled fish carcass. I clean and rinse thoroughly under running water several times. I make an incision along the line of the abdomen, removing the bones and spine.
Inside the fish I put butter, previously cut into several pieces.
I rub the carcass with a mixture of salt and ground pepper. I transfer it to a separate large dish and leave it to marinate for 1.5-2 hours.
I'm preparing the filling.
I boil the eggs and peel them. I clean my carrots and onions. I grate the carrots and finely chop the onion. I send it to sauté in a heated frying pan with vegetable oil.
I mix the sauteed mixture with grated boiled egg in a plate. I put fish inside.
I turn on the oven. I heat it up to 180-190 degrees. I wrap the chum salmon in food foil, place it on a baking sheet and put it in a preheated oven.
I bake for 35-50 minutes. The exact cooking time depends on the size of the fish. At the final stage I tear the foil. I squeeze mayonnaise onto the fish and put it back in the oven.
I boil rice as a side dish. When serving, mix with chopped bell pepper. I add canned corn to taste.
As soon as the fish is browned, pour lemon juice on top and garnish with herbs. I put it on plates and add a side dish.

Helpful advice. If the oven has a “Grill” function, turn it on at the end of baking.

How to cook chum salmon in the sleeve

INGREDIENTS:

Fish – 1 piece,
Lemon - half the fruit
Vegetable oil – 10 ml,
Salt, ground black pepper - to taste,
Fresh herbs - 5 sprigs.

PREPARATION:

Preparing chum salmon for the baking process. I transfer the frozen fish to the refrigerator, and then to the kitchen table for gradual defrosting.
I remove excess external parts, carefully gut and remove the insides. I cut it into portions.
I transfer the chum salmon pieces into a large container. Sprinkle ground pepper and salt on top.
I wash the sprigs of greenery. I chop it finely and pour it into a dish with the fish.
I leave the pieces of chum salmon alone for 15-20 minutes to soak in the aromas of finely chopped herbs and spices.
Wash the lemon, cut off half and cut into thin slices.
I place the soaked fish in a baking sleeve. Then I add lemon slices. I add a little vegetable oil.
I carefully tie the sleeve with thread so that there are no problems with tightness.
I turn on the oven. I heat it up to a temperature of 180 degrees.
I place the sleeve with chum salmon, spices and lemon in a preheated oven. I cook for 25-35 minutes.

I take it out of the baking sleeve. I arrange the pieces on plates. Serve with fresh vegetables. On top I add a slice of fresh lemon and a sprig of herbs.

Baked chum salmon with broccoli and vegetables

A non-standard recipe for baking red fish with a lot of vegetables. Chum salmon, pink salmon or trout turn out very tasty and juicy. Be sure to try cooking it.

INGREDIENTS:

Chum salmon (fillet) – 300 g,
Mexican vegetable mixture – 300 g,
Broccoli – 200 g,
Dry basil – 2 pinches,
Salt – 15 g,
Butter – 30 g.

PREPARATION:

I place the chum salmon fillet on foil. Sprinkle the specified amount of dry basil on top.
I add broccoli and a Mexican vegetable mixture consisting of green beans, carrots, corn and other ingredients. I add the required amount of salt.
I carefully wrap the foil in a circle so that the ingredients do not fall out. In the central (open) part I put butter, previously cut into several pieces.
I send the dish into the oven preheated to 180 degrees to cook. Approximately it will take at least 15 minutes.

I take the fish and vegetable mixture out of the oven. Place on a plate and serve hot. Bon appetit!

Chum salmon cutlets in the oven

INGREDIENTS:

Fish loin – 300 g,
Milk – 100 g,
Onions - half 1 piece,
Loaf – 60 g,
Cheese – 70 g,
Sour cream – 2 tablespoons,
Oil - for frying,
Salt, spices - to taste.

PREPARATION:

Helpful advice. Monitor the condition of the cutlets while baking. The exact cooking time depends on their thickness and overall size.

I pour milk into a deep plate. I soak the pieces of bread (it’s better to take weathered and stale ones) for a few minutes until softened. I do the squeeze.
I also clean the onions. I cut it in half.
I pass onions, limp bread and chum salmon fillet through a meat grinder. It is better to perform the grinding procedure several times or use a blender with a special attachment. Add salt and favorite spices to taste.
I roll the minced cutlets into neat and beautiful flat cakes.
I preheat the oven to 200 degrees. While it is heating up, I grease the baking sheet with a small amount of oil. Evenly (at a sufficient distance from each other) I lay out the cutlets in the form of flat cakes. Bake until light golden brown.
Once the cutlets are lightly browned, pour sour cream on top and add grated cheese. I put it back in the oven.
I take it out after the cheese has formed a golden crust. This will happen in about 7-10 minutes.
I serve chum salmon cutlets along with fresh vegetables and herbs. Fresh mashed potatoes are suitable as a side dish.

Chum salmon is an excellent high-protein product containing a large number of useful substances. Cooking this salmon family fish in the oven is a good solution for a festive dinner. During the baking process, you can use various vegetables and spices. But the main thing is not to dry out the fish.

To avoid this unpleasant phenomenon, it is better to use a baking sleeve or food foil. Do not forget to open the sleeve (unfold the foil) 3-5 minutes before the end of cooking so that the fish is browned. Good luck in your culinary endeavors!

Source: http://4damki.ru/retseptyi/kak-zapech-ketu-v-duhovke/

How to deliciously cook chum salmon in the oven: recipes with photos

Chum salmon is a type of Pacific salmon. Red fish of this type acquires wonderful taste characteristics when salted, smoked and baked. Not only healthy dietary chum salmon fillet, but also caviar has high nutritional value.

Many housewives use a recipe for cooking fish in the oven, since baking helps preserve its exquisite taste and juiciness. Dishes with baked chum salmon are perfect for the everyday table, and also become an excellent addition to the holiday menu.

How to choose chum salmon for baking

To bake chum salmon deliciously, it is important to choose the right fish. Basically, one whole carcass is used for the dish.

This is due to the large size of chum salmon - an adult can reach a meter in length and weigh fifteen kilograms, on average the weight ranges from five to seven kilograms.

Based on the size indicator, it is easy to distinguish this red fish from cheaper options, which unscrupulous sellers often try to replace it with.

Another characteristic feature of chum salmon is the bright pink fish fillet. When purchasing uncut fish with no visible meat, you should pay attention to the presence of a hump on the back. If it is present, it is not chum salmon, but pink salmon.

Signs of good, high-quality fish are a fresh aroma without any odor or any alarming odor and clear eyes (if they are cloudy, you should never take such chum salmon).

You should refuse to purchase if there are damages and bruises on the carcass, and its surface is slippery. To check if the product is spoiled, press on the body of the chum salmon.

If the hole is restored within a few seconds, the fish is fresh.

Fresh chum salmon must be cooked within eight hours after purchase, then it will retain nutrients (fats, vitamins), and the meat will remain juicy and aromatic. Otherwise, the fish must be frozen.

Recipes for cooking fish in the oven with photos

There are many options for cooking chum salmon in the oven. It is used to make rolls and minced meat for aromatic fish cutlets, and fillets are cut into steaks or small portions for skewers. Fish can be stuffed or baked whole in foil, a sleeve, pots, or add dietary meat to casseroles.

Chum salmon is combined with vegetables, herbs, mushrooms, various side dishes (rice, potatoes), cheese, shrimp, citrus fruits (lemon, orange, lime). This type of salmon is well complemented by sauces with cream, spices, mayonnaise, olive oil, sour cream, kefir, and milk.

See interesting step-by-step recipes with photos that will help you prepare delicious keto meat.

Chum salmon baked with cream sauce

The creamy sauce highlights the delicate taste of the fish fillet. Chum salmon in the oven, the recipe for which is used in this master class, turns out aromatic and juicy. To prepare a delicious dish, you will need the following:

Ingredients:

one chum salmon carcass;
3 tomatoes;
2 onions;
spices to taste.

For the sauce: cream 20% fat 200 ml, wheat flour - a tablespoon, butter, zest of half a lemon, egg yolk.

Preparation:

Wash the chum salmon, remove the scales, make an incision on the belly and gut it. Remove the gills.
Cut the onion into circles.
Line a baking tray with baking paper and place foil on top (it should be enough to cover the chum salmon on top). Place onions on it.
Divide the chum salmon into fillets, first removing the backbone, bones, and skin. Lay out in one layer.
Sprinkle with lemon juice, add salt and pepper.
Place the tomatoes, cut into circles, cover with foil. Bake in the oven at 180 degrees for 25 minutes.
For the sauce, fry a tablespoon of flour in butter, then add cream and cook for a couple of minutes.
Add lemon zest and beaten yolk. Salt and add spices. When the sauce thickens, add finely chopped dill.
Pour the prepared sauce over the fish before serving.

How to bake chum salmon steak

You can cook a delicious chum salmon steak not only on the grill or air grill, but also in the oven. Finished fish made according to this recipe acquires a thin crispy crust. The dish will be an excellent solution for a hearty homemade dinner or lunch.

Ingredients:

half a kilo of chum meat;
half a kilo of potatoes;
mayonnaise (100 grams);
3 onions;
3 tomatoes;
basil (2 tsp dry seasoning);
hard cheese (200 gr.)
oil, spices.

Preparation:

Cut the fillet into portions.
Peel and wash the onions and potatoes. Cut both vegetables into circles.
Wash the tomatoes, cut into slices.
Grate the cheese coarsely.
Grease a baking dish with oil, place the steaks, sprinkle with seasonings, a quarter of grated cheese, place onions and potatoes on top.
Add another quarter of the cheese shavings and add the tomatoes.
Mix the remaining cheese with mayonnaise and basil and place on the tomatoes.
The dish is prepared for 40 minutes at a temperature of 220 degrees. This chum salmon goes well with vegetable salads, broccoli, and rice.

Bake chum salmon with vegetables and sour cream

Chum salmon fillet goes well with vegetables and sour cream. A simple recipe allows you to make a juicy and tasty dish that your household will love. What you will need for preparation:

Ingredients:

kilo of fish fillet;
half a kilo of carrots;
water – 200 ml;
sour cream – 200 ml;
2 onions and tomatoes each;
lemon,
1 tablespoon flour,
oil,
bay leaf, with
petitions.

Preparation:

Cut the fillet into cubes, add spices and juice of 1 lemon. Sprinkle with flour.
Heat the oil and fry the chum salmon in a frying pan.
Wash the vegetables. Grate the carrots and finely chop the onion. Fry in vegetable oil.
Peel the tomatoes and add to the vegetables in the pan. Simmer for 2 minutes.
Grease the pan in which the fish will be baked with oil. Place a layer of vegetables, a layer of fish, bay leaves there, and so on to the top. The last layer should be the vegetable layer.
Mix sour cream with water and seasonings. Fill the form with it. Place inside the oven.
The fish is baked for 30-40 minutes. Oven temperature – 180 degrees.

Fish and potatoes recipe

Making this recipe at home will not be difficult for the housewife. A simple dish suitable for an everyday or festive hearty dinner. To prepare a dish with red fish and potatoes you will need the following

Ingredients:

kilo of chum salmon steaks;
1.25 kilos of potatoes;
lemon for marinade;
melted butter (2 tbsp);
butter (2 tbsp);
seasonings for fish;
peppers, salt.

Preparation:

Marinate the steaks - pour the juice of one lemon, add spices and seasonings.
Peel the potatoes, wash them, cut them into large pieces and boil under the lid for 10 minutes after boiling.
Drain the water, add melted butter to the potatoes, stir.
Grease the pan with vegetable oil and place the potatoes. Sprinkle with seasonings. Bake for a third of an hour at 220 degrees on the top level.
Turn the pieces over, add steaks to the potatoes, lower the pan several levels lower. Wait another 20 minutes.

Chum salmon fillet baked in foil

Fillet baked in foil without fatty sauces is a healthy dietary dish that has high taste characteristics. Chum salmon turns out aromatic, juicy and appetizing. What you will need to prepare step by step:

Ingredients:

portioned fillet pieces;
lemon;
spices for fish.

Preparation:

Wash the onion and cut into rings.
Cut the lemon into slices, divide each into four parts.
Place the onion rings on foil (for one serving of fish), place a piece of fillet on top, sprinkle with spices and lay out a few lemon quarters.
Wrap the foil tightly.
Preheat the oven to 190 degrees. Bake for 20 minutes.

Watch a video master class from an experienced chef on cooking steaks in the oven with cheese, carrots and potatoes:

Now you know how to cook chum salmon in the oven so that it is not dry, but turns out juicy and melts in your mouth.

How long does it take to bake chum salmon in the oven?

The speed of cooking chum salmon depends on the temperature to which the oven is heated, on the presence of additional ingredients in the form of a side dish or sauces.

Fish with vegetables can be cooked for thirty to forty minutes, steaks in foil can be cooked for 20 minutes.

Before cooking chum salmon, you need to take into account the speed at which it reaches readiness in order to choose the most convenient baking method and save time.

Calorie content of the prepared dish

The calorie content of chum salmon depends on the method of preparation. Fresh fish fillet per 100 grams contains 138 calories, salted meat has 184 calories for the same amount of weight. Chum salmon cooked in the oven has 154 kcal.

The calorie content of baked fish differs depending on the presence of additional ingredients.

For example, a lean dietary dish without additives will contain fewer calories than chum salmon with cream sauce or mayonnaise.

Source: http://wjone.ru/330-keta-v-duhovke

Chum salmon baked in the oven

One of the most affordable representatives of the salmon family is chum salmon. It contains a lot of useful elements for the body and is very tasty if prepared correctly. If you want to preserve all the benefits of fish and at the same time get a truly tasty dish with a minimum of money and effort, then chum salmon baked in the oven is your choice.

Cooking features

If you don’t know how to bake chum salmon correctly, the result of culinary experiments may not meet the chef’s expectations. To get a dish that won't disappoint, there are a few things to consider.

The fresher the chum salmon, the tastier and healthier the dish will come out of it. For baking, it is preferable to take chilled fish. If this is not possible, then you need to at least make sure that the product’s expiration date has not yet expired and that the fish is not too frozen. At the same time, it is recommended to defrost chum salmon in the refrigerator. If you defrost it quickly - for example, using a microwave - then after baking it will be dry and tasteless.
The fish will be more tender and juicier if it is marinated before cooking. The classic marinade of lemon juice, ground black pepper and salt is ideal for chum salmon.
Chum salmon is not high in fat, so when baking it in the oven, it is advisable to use a sauce made from sour cream, mayonnaise, and cream. The higher their fat content, the more tender the dish will be.

When baking chum salmon, it is very important not to overcook it in the oven. If you exceed the cooking time, the fish will come out dry. The risk of “over-drying” the fish is reduced if it is baked in foil. But in this case, 10 minutes before cooking, the foil should be unrolled so that the chum salmon browns.

The technology and time for baking chum salmon may also depend on the specific recipe.

Whole chum salmon baked in the oven

chum salmon (carcass) – 2 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
cheese – 0.2 kg;
butter – 0.18 kg;
salt, pepper - to taste;
lemon juice – 20 ml;
chicken eggs – 2 pcs.

Cooking method:

Wash and, if necessary, gut the chum salmon. Be sure to remove the fins and head. After gutting, wash the fish again, paying special attention to the belly. Wipe the fish with a napkin to dry it. Rub it with salt and pepper, including the inside. Sprinkle with lemon juice and leave to marinate for 15-20 minutes.
Boil the eggs hard. Cool, immerse in cold water, and peel. Chop not too finely with a knife.
Peel the carrots, wash and finely grate.
Peel the onion and cut it into small pieces.
Divide the butter in half. Cut half into thin slices and place in the belly of the chum salmon.
Melt the second part of the butter in a frying pan, add the onion and fry until it becomes transparent.
Add carrots and stir-fry for another 10 minutes.
Add the eggs, stir, after a couple of minutes remove the pan with the egg and vegetables from the heat.
Stuff the chum salmon with the resulting mixture.
Place foil on a baking sheet, place chum salmon on it, cover with a second sheet of foil.
Preheat the oven to 200 degrees, place a baking sheet with fish in it. Bake for 40 minutes.
Finely grate the cheese.
Unfold the foil, sprinkle the fish with cheese and continue baking for another 10 minutes.

Chum salmon baked according to this recipe turns out juicy and appetizing. It can be served whole or cut into portions.

Chum salmon baked with cheese and tomatoes

chum salmon steaks – 1 kg;
tomatoes – 0.4 kg;
onion – 100 g;
carrots – 100 g;
cheese – 100 g;
vegetable oil – 50 ml;
salt, spices - to taste.

Cooking method:

Wash the steaks, pat dry with a towel, sprinkle with salt and spices to taste, and place in a baking dish.
Cut the tomatoes into thin slices and place on the steaks.
Finely chop the onion, grate the carrots and fry them until soft in hot oil.
Place the roast on top of the tomatoes.
Close the pan with a lid or cover with foil.
Place in an oven preheated to 180 degrees and bake for 40 minutes.
Remove the lid (or remove the foil). Sprinkle the dish with grated cheese and bake for another 10 minutes.

Divide among plates and serve with or without garnish.

Chum salmon baked in the oven with vegetables

chum salmon (fillets or steaks) – 0.8 kg;
sour cream – 0.2 l;
carrots – 0.5 kg;
onions – 0.5 kg;
vegetable oil – 0.2 l;
fresh herbs (parsley, dill) – 100 g;
salt, ground black pepper - to taste;
tomato paste – 50 g.

Cooking method:

Fillet the chum salmon or cut it into steaks. Wash them and dry with a napkin. Pepper and salt. Leave for 15 minutes.
Peel the vegetables and chop: finely chop the onion with a knife, grate the carrots. To chop carrots, it is best to use a grater designed for preparing Korean salads.
Heat the oil in a deep frying pan, reserving some for greasing the foil. Add chopped vegetables and fry them for 20 minutes, stirring.
Mix sour cream with tomato paste and add this mixture to the vegetables. Stir, simmer for 5 minutes.
Grease a sheet of foil and place it in a baking dish.
Place chum salmon in the mold and cover with a “coat” of vegetables.
Place the dish with fish in the oven, preheated to 200 degrees. Bake for 35 minutes.

This dish is good because it turns out equally tasty both hot and cold. When serving, be sure to sprinkle with plenty of fresh herbs.

Chum salmon baked with potatoes

chum salmon fillet – 0.5 kg;
potatoes – 0.5 kg;
vegetable oil – 10 ml;
dried basil – 10 g;
tomatoes – 0.3 kg;
onions – 0.2 kg;
cheese – 0.2 kg;
mayonnaise – 0.2 l;
salt, pepper - to taste.

Cooking method:

Rinse the chum salmon fillet, pat dry, and cut crosswise into strips.
Peel the onion and cut into half rings.
Peel and wash the potatoes, cut into thin round slices.
Cut the tomatoes into thin slices.
Grate the cheese on a grater with large holes.
Grease a sheet of foil and place it in a baking dish.
Place the pieces of chum salmon, sprinkle them with salt, pepper, and half the basil. Sprinkle with a little cheese.
Place onion half rings and potato slices on the fish. Sprinkle with cheese.
Place tomato slices on top of potatoes.
Mix mayonnaise with remaining cheese and basil. Cover the dish with this sauce.
Preheat the oven to 200 degrees and place the pan with chum salmon and potatoes there for 40 minutes.

Chum salmon baked with potatoes is a hearty and tasty dish that is not a shame to put on the holiday table.

Baking chum salmon in the oven is not difficult. It turns out tender and juicy, besides, it looks very appetizing and exudes a seductive aroma.

Source: http://OnWomen.ru/keta-zapechennaya-v-duhovke.html

Bake chum salmon in the oven: recipe:

Chum salmon is one of the most valuable fish species. Its meat is not only nutritious, but also contains some trace elements and fats that are not even found in meat. Chum salmon is especially useful for people suffering from heart disease, and is a dietary product.

This fish can be prepared in completely different ways: it is delicious when salted, and you can boil it, and for the holiday we usually bake chum salmon in the oven. With vegetables or herbs, with or without spices, it will always be excellent.

Chum salmon, or Pacific salmon, as it is often called, is only slightly inferior in quality to pink salmon. Its meat has an excellent taste, it is tender and satisfying. And caviar! Who doesn't love red caviar? Russia is famous for this delicacy all over the world.

But today we will not be tempted by sandwiches with red caviar, but will tell you how to simply and deliciously bake chum salmon in the oven. The recipes will be different, and each of you will probably choose the best one for yourself.

Chum salmon baked with tomatoes and cheese

Chum salmon has one peculiarity - although it is a fatty fish, it is not suitable for frying in a regular frying pan. Its meat will be tough, so we bake chum salmon in the oven. This fish is not bony, of course, there are bones, but they are large and there are not many of them, so you can safely cook chum salmon in sauce or with vegetables. This is a great recipe and may very well become a favorite.

You will need:

Chum salmon – one small or several steaks, portioned for each family member.
Fresh tomatoes - 2-3 large.
One large onion and a bunch of dill (or any other herbs).
Hard cheese in sufficient quantity to “mash” the dish on top.
Any vegetable oil and salt, spices as desired.

Preparation

You can deal with the fish in different ways: you can bake it in portions for each person or cut the meat randomly and place it in a mold in this form. Chum salmon baked in pieces in the oven will be an excellent independent dish. So let's get started.

Salt the fish a little and add your favorite spices. Grease a baking dish with vegetable oil, and place chum salmon on top. Cover the fish with onion rings and then add the tomato cut into slices.

Let's add some salt and pepper. All that remains is to sprinkle with grated cheese and place in the oven. Bake at 180-200 degrees for about 20-30 minutes.

The fish cooks quickly: as soon as the cheese turns golden brown, the dish is considered ready.

Chum salmon baked with potatoes and honey

Don't know what to cook for a candlelit dinner? Surely it must be something completely unusual. We will add honey to the fish; it will add a special zest and pleasant notes to the dish. The slightly sweetish aromatic meat of chum salmon will definitely find its fans. So, bake chum salmon in the oven with honey and potatoes.

You will need fresh fish (about 1 kg), you can take a whole one and fillet it into pieces or use steaks. Take a kilogram of potatoes, a bunch of dill, 3 tablespoons of honey, 3 yolks, a little nutmeg, salt, pepper and vegetable oil.

How will we cook?

Remove bones and skin from the fish and cut into portions. Add a little salt and pepper.

Peel the potatoes, cut into thin slices, place in a bowl. Add salt and pepper, stir. Grease a baking dish with oil and place a layer of potatoes. Place prepared fish on top.

In a separate bowl, beat the yolks with honey, add finely chopped dill and a pinch of ground nuts, add salt and cover the fish with this sauce. You can decorate the dish with shrimp or lemon slices. Bake chum salmon in the oven for 40-45 minutes at 200-180 degrees.

Chum salmon steak with aromatic herbs

Sometimes you just want to eat a piece of baked fish without too much wisdom. You can, of course, just add salt and pepper, grease it a little with oil and bake it.

But chum salmon steaks baked in the oven with aromatic herbs and a caramel crust will help diversify a simple dish.

The herbs will help bring out the already rich flavor of the salmon, and the caramel will make the dish beautiful and highlight the flavor. It's very easy to prepare.

You will need:

Fish steaks – 4 small or 2 large pieces.
A quarter cup each of brown sugar, olive oil and soy sauce.
Approximately 2 teaspoons grated lemon zest and 2 cloves of garlic, salt.
Dried herbs - 1 teaspoon each of thyme, basil, parsley or any other you like. You can also use fresh herbs, but then increase their quantity a little.

Marinate and bake

Mix all marinade ingredients in a bowl. Beat well, and then add the chum salmon into it, let it sit for at least an hour. Then cover the baking sheet with foil and lightly grease with oil.

Place chum salmon steaks on top and place in an oven preheated to 180 degrees for 5-8 minutes. Then remove the steaks, coat them thoroughly again with the remaining marinade and return to the oven for another couple of minutes.

The fish is ready.

Chum salmon in creamy sauce with sesame seeds

This is a very tasty baked chum salmon in the oven. A photo of such a fish is already appetizing; it is a tender and light dish. Cream goes well with fish, giving it a soft and refined taste.

You will need:

Fresh fish (fillets or steaks) – 1 kilogram.
Hard cheese – 150 g.
One egg.
A glass of liquid cream.

Take spices: a little nutmeg, sesame seeds (1-2 tbsp), salt and ground pepper, oil for greasing the mold.

Let's get started

Mix salt and pepper and grate the chum salmon with this mixture, let it sit for a while. Meanwhile, grate the cheese on a fine grater, add cream, a chicken egg, a pinch of nutmeg, sesame seeds and mix well. You can add chopped dill or other herbs.

Lightly grease the pan and place the chum salmon fillet. Pour creamy dressing over the fish and place in the oven for half an hour. This dish will go perfectly with rice or potatoes.

Chum salmon baked with onions and herbs

Another way to deliciously bake chum salmon in the oven. An excellent option for spring cuisine, when everything is just starting to smell fresh. Get plenty of green leeks (you'll need the green stem and stem) and whatever greens you have on hand.

You will need a small chum salmon (whole), 3-4 good leeks, a tablespoon each of soy sauce and butter. Also, take a clove of garlic, olive oil, salt, pepper and lemon.

Let's deal with products

Cut the chum salmon carcass lengthwise, remove the skin and remove all the bones. In a bowl, mix lemon zest, soy sauce, add a spoonful of olive oil, salt and pepper. Line a baking tray with baking paper, place the fillet and coat well with half the mixture.

Chop the onion into rings, lightly fry it in a mixture of olive and butter, but do not allow it to turn golden. It just needs to become softer and lose its bitterness. Salt and add finely chopped herbs.

When the vegetables have cooled, arrange them completely over one half of the chum salmon fillet, avoiding the edges. Place the second fish fillet on top and brush with the remaining sauce. Bake chum salmon in the oven at 200 degrees for 20-25 minutes.

Garnish with lemon slices and fresh herbs - the dish is ready.

Bake whole fish with grapefruit

Chum salmon, whole baked in the oven, will look perfect on any holiday table. And you can stuff the fish with anything: fresh herbs, onions, rice, vegetables or even shrimp are perfect. We will also get a little creative and prepare fish with grapefruit. The recipe is very simple, it only takes 10 minutes to prepare the ingredients, and the taste will be excellent. Guests will appreciate it.

You will need:

A chilled chum salmon carcass, weighing a little over a kilogram.
One grapefruit.
3-4 cloves of garlic.
3 leeks.
Salt, vegetable oil, spices and herbs as desired.

Preparing the fish

The fish must be thoroughly cleaned, washed and dried. Mix salt with pepper and spices in a bowl, rub the chum salmon on all sides with this mixture.

Cut the grapefruit together with the peel into circles (0.5-1 cm thick). Chop the leek rings and chop the garlic, add salt and stir. You can add any greens to this mixture. Fill the belly of the chum salmon with the resulting minced meat and place citrus rings on top. Now you should fasten the fish with culinary thread.

Line a baking tray with baking paper and lightly grease with oil. Place chum salmon on top and make several cuts on the carcass, so it will cook faster. Send the fish to bake in an oven heated to 200 degrees for about one hour. The festive dish is ready.

Fish with vegetables in foil

Chum salmon baked in the oven will serve as a wonderful light dinner. This is a universal and very simple cooking method. You can use any vegetables and combinations in it. The dish will turn out very tender and can easily stand on its own. You can wrap pieces of fish individually or prepare a shared treat.

You will need the following products: chum salmon - 4 pieces, 1 medium onion, sweet bell pepper, clove of garlic, small carrots. A little vegetable oil for frying, ground pepper, salt and any herbs.

Wrapping the fish

Season the chum salmon pieces thoroughly with salt and pepper. Grate the carrots, fry them and chopped garlic and onions in vegetable oil. Cut the pepper into strips.

Take 4 pieces of foil, twice the size of the existing fish pieces, and place them on a baking sheet. Place fried vegetables and one piece of fish on each, and on top - bell peppers and herbs. Cover the top with foil and seal the edges well. Bake in a hot oven for half an hour.

Fish is a very valuable product, it is not for nothing that in the old days one day a week was dedicated to fish dishes, it was called that way - fish day. Today we usually buy fish from time to time, but it would be very good and useful to follow the old traditions. Chum salmon is very healthy, tasty and goes well with most foods.

Enjoy your meal!

Bake chum salmon fillet weighing half a kilo in the oven at a temperature of 180 degrees, in a slow cooker - on the “stew” mode.

Bake 2 kilograms of small pieces of chum salmon.

How to simply bake chum salmon

Products
Chum salmon fillet - half a kilo
Lemon juice - from half a lemon
Olive oil - 4 tablespoons
Salt - 1 level tablespoon

Dried basil - 1 teaspoon
Dill - half a bunch

Food preparation
1. Cut the lemon and squeeze the juice from half into a bowl.
2. Wash the dill, dry and finely chop.
3. Add olive oil, salt, pepper, basil and dill to the lemon juice.
4. Place chum salmon (2 pieces) in the marinade, leave for 10 minutes, then turn the chum salmon over and leave for another 10 minutes.

How to bake chum salmon in the oven

2. Place the chum salmon in a baking dish, pour over the marinade and place on the middle baking sheet of the oven.
3. Bake chum salmon in the oven for 25 minutes.

1. Place chum salmon on the bottom of the multicooker.
2. Set the multicooker to the “Baking” mode.
3. Bake chum salmon for 30 minutes.

How to bake chum salmon in an air fryer
1. Preheat the air fryer to 200 degrees.
2. Set the air fryer to medium air speed.
3. Place the form with chum salmon on the middle radiator grill.
4. Bake chum salmon for 20 minutes.

How to bake chum salmon in pieces with vegetables and cheese

Products
Chum salmon - half a kilo
Onions - 3 medium heads
Tomatoes - 2 large
Parsley - 1 bunch
Hard cheese - 100 grams
Sour cream 10% fat - 100 grams
Vegetable oil - 3 tablespoons
Salt - 1 tablespoon
Ground black pepper - 1 teaspoon

Food preparation
1. Wash 500 grams of chum salmon, remove bones, cut into pieces.
2. Wash a bunch of parsley, dry and finely chop.
3. Sprinkle chum salmon with herbs, salt and pepper.
4. Cover the chum salmon and put it in the refrigerator to marinate.
5. Peel 3 heads of onions and chop finely.
6. Wash 2 large tomatoes, cut them, pour boiling water over them and remove the skin.
7. Cut the tomatoes into slices 0.5 centimeters thick.
8. Heat a frying pan, pour 2 tablespoons of vegetable oil, add the onion and fry it for 7 minutes over medium heat without a lid, stirring regularly.
9. When the onion turns golden, add the tomatoes and simmer for another 10 minutes under the lid.
10. Layer the vegetable mixture and chum salmon pieces into a baking dish.
11. Grate the cheese on a coarse grater, mix it with sour cream and 200 milliliters of water.

How to bake chum salmon in the oven
1. Preheat the oven to 200 degrees.
2. Place the pan with chum salmon and vegetables on the middle rack of the oven.
3. Bake chum salmon with vegetables for 30 minutes.

How to bake chum salmon in a slow cooker
1. Place vegetables and chum salmon in layers in a multicooker container, pour in sour cream mixture.
2. Set the multicooker to the “Baking” mode and bake the chum salmon for 40 minutes.

Chum salmon in foil pieces

Products
Chum salmon - 2 kilograms
Tomatoes - 5 large (1 kilogram)
Onions - 7 medium sized heads
Lemon - 1 piece
Vegetable oil - 5 tablespoons
Ground black pepper - 1 heaped teaspoon
Salt - 2 level tablespoons

Food preparation
1. Wash the fish and cut into strips 2 centimeters thick, pour with 2 tablespoons of vegetable oil.
2. Wash the tomatoes, cut them and pour boiling water over them; then remove the skin.
3. Peel the onions, cut into rings and squeeze slightly with your hands so that the onions release their juice.
4. Add 2 tablespoons of vegetable oil to the onion.
5. Cover the table with foil, place the onion on the foil and add salt.
6. Place chum salmon on top of the onion, salt and pepper the fish, and sprinkle with lemon juice.
7. Place tomatoes in the last layer, add a little salt; secure the edges of the foil tightly.

How to bake chum salmon in foil in the oven
1. Preheat the oven to 180 degrees for 10 minutes.
2. Place the baking sheet with chum salmon in foil in the oven.
3. Bake chum salmon for 1 hour.

I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Why does chum salmon come out a little dry? It’s just that chum salmon is not salmon, no matter how much you might want the opposite, and no amount of tricks will turn it into salmon. Being a wild fish, chum salmon eats less and moves more, which means it is not as fatty as salmon, and the only way to dry it out is by cooking it longer than necessary. It’s very simple to prepare juicy chum salmon, you just need to treat it with understanding and respect, and you will get a tasty and healthy dish. Me too, an open secret.

The most delicious and juicy chum salmon you've ever cooked

The first thing you need to do to cook chum salmon is defrost it. Avoid the temptation to put the fish in the oven or under running warm water - this will destroy its structure and make it less juicy. Instead, simply move the fish from the freezer to the bottom shelf of the refrigerator. Chum salmon as a whole piece will defrost in about a day, fillet - a little faster. After the fish is defrosted, clean it of scales, cut the fillet with a sharp knife, and then, taking tweezers in your hands, pull out the small bones.

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Dissolve the sugar in a liter of clean, cool water and lower the portioned pieces of fillet, skin side up. After an hour, remove the chum salmon fillet from the brine, rinse it under running water and dry thoroughly with napkins. There is no need to additionally salt the fish - having been in the brine, it has already taken exactly as much salt as necessary.

You can start frying the fish. Yes, yes, don’t be surprised - it is frying, and not baking, that will keep the chum salmon juicy, since in this case you will be able to achieve ideal readiness of the fish, constantly monitoring the process. You will need a frying pan with a good non-stick coating, and if you don’t have one, take a regular frying pan and place a circle cut out of baking paper on its bottom. Pour in oil - how much depends on the size of the frying pan, but don’t be greedy, it should cover the bottom of the frying pan with a layer at least 2-3 millimeters thick.

Turn the heat under the pan to medium high, let the oil heat up and place the fillets skin side down. During the first minute of frying, use a spatula to press the fish to the bottom of the pan to help the skin cook better, then take a spoon and baste the top of the fillet with hot oil every minute. Fry the fish for about 5-6 minutes, watching as the bottom of the fillet slowly turns pale pink due to the heat coming from the pan. Towards the end of frying, start shaking the pan from side to side so that the fish leaves the bottom of the pan, and remove the fish at the moment when the pale pink layer reaches the middle of the fillet. If the non-stick coating of the frying pan is not very good and the skin still does not come off, use a spatula - you will achieve perfectly fried skin next time, but now you need to save the fish. No need to turn the fish over! It will reach perfect doneness right on the plate from the residual heat, with the meat inside pink, firm and juicy, easily shredded. Serve the fried chum salmon immediately with lemon wedges or your favorite sauce.

Chum salmon is a fish of the salmon family, therefore it is rightfully considered a delicacy.

Like any red fish, chum salmon is rich in vitamins, Omega-3 acids and healthy fats.

Chum salmon meat is very tasty, which fully justifies its cost.

It’s worth at least occasionally pampering yourself with chum salmon dishes.

Chum salmon in the oven in foil - basic cooking principles

It is very important to cook chum salmon correctly, otherwise the taste of the fish can be ruined. Traditionally, fish is fried, but chum salmon is completely unsuitable for this. During the frying process, the meat becomes dry.

The most optimal and proven method is to cook chum salmon in the oven in foil. This way you preserve all the beneficial properties of the fish, and the meat turns out incredibly tasty and juicy. You can enhance the taste of a dish with the help of spices and herbs.

Chum salmon is baked whole in the oven, and steaks and fish fillets are also used.

If chum salmon is cooked whole in the oven in foil, take the carcass, clean it, cut off the fins and remove the tail and head, then wash the fish and dry it with napkins. The chum salmon is rubbed with a mixture of salt and spices or poured with marinade and left for a while so that the fish is well marinated.

Chum salmon steaks and fillets are also seasoned with spices or marinated before starting cooking. Chum salmon in the oven in foil is prepared with vegetables, cheese, and sauces.

Recipe 1. Stuffed chum salmon in the oven in foil

Ingredients

chum salmon carcass;

ground black pepper;

cheese – 100 g;

butter – 70 g;

carrot;

medium sized onion.

Cooking method

1. To prepare the dish, take a chilled chum salmon carcass. Clean it of scales and wash it. Cut the belly and gut it. Remove the backbone and small bones. Rinse the chum salmon carcass under the tap and pat dry with napkins. Rub the inside and outside of the carcass with a mixture of salt and pepper. Place butter cut into pieces inside the fish. Leave the chum salmon for an hour and a half so that it marinates well.

2. Peel and wash the vegetables. Finely chop the onion. Grate the carrots on a coarse grater. Cool the boiled egg, peel and finely chop. Place the frying pan on the stove and melt the butter in it. Place the onion in a frying pan, fry it until transparent, add the carrots and simmer until soft. Add the egg to the vegetable mixture, stir and simmer for a couple more minutes.

3. Stuff the fish with the minced meat. Line the pan with foil, place the stuffed chum salmon on it, cover with a second sheet of foil and place in a well-heated oven for an hour. Ten minutes before the end, remove the top sheet of foil, sprinkle the fish with grated cheese and put it back in the oven.

Recipe 2. Chum salmon in the oven in foil with tomatoes

Ingredients

two tomatoes;

ground pepper;

half a lemon.

Cooking method

1. Clean and gut the fish, remove the fins and cut it into portions. Rinse under the tap and dry lightly. Rub each piece of fish with a mixture of pepper and salt.

2. Rinse the tomatoes, wipe with a towel and cut into circles. Wash the lemon, cut into slices, remove the seeds.

3. Cut the foil into squares according to the number of pieces of fish.

4. Preheat the oven to 200 C. Line a baking sheet with baking paper and place squares of foil on it. We put a piece of chum salmon on each one. Place a circle of tomatoes and a slice of lemon on top. Wrap the fish in foil. Place the baking sheet in the oven for half an hour.

Recipe 3. Chum salmon in the oven in foil with potatoes

Ingredients

half a kilogram of chum salmon fillet;

sunflower oil – 10 ml;

half a kilogram of potatoes;

dried basil – 10 g;

three onions;

a pinch of salt;

three tomatoes;

300 g cheese;

Cooking method

1. Rinse chum salmon fillet under running water, pat dry with napkins and cut crosswise into strips.

2. Peel the onions, wash and chop into thin rings.

3. Peel the potatoes, wash and cut into thin slices.

4. Wipe the washed tomatoes with a towel and cut into thin circles.

5. Grind the cheese using a coarse grater.

6. Line a high-sided baking pan with foil and lightly grease it with oil. Place strips of fish on the bottom. Sprinkle them with salt and dried basil. Then lightly sprinkle everything with grated cheese. Place onion rings on top of the cheese. Spread the potatoes evenly over the onions and sprinkle with cheese again. Add soy tomatoes. Cover the top of the pan with foil and place it in an oven preheated to 220 C for forty minutes.

7. In a separate bowl, mix mayonnaise with the remaining cheese and basil.

8. About a quarter of an hour before the end, remove the pan and remove the top sheet of foil. Grease the tomato layer with mayonnaise-cheese sauce and bake again. Using a spatula, cut the dish into portions and place on plates.

Recipe 4. Chum salmon in the oven in foil with sauce

Ingredients

chum salmon carcass;

ground salt and pepper;

three tomatoes;

dill and parsley;

two onions;

four cloves of garlic;

half a lemon;

two jars of curd yogurt without fillers;

two fresh and pickled cucumbers each.

Cooking method

1. Gut the chum salmon carcass, cut out the gills and rinse well under the tap. We make a cut along the entire ridge and divide it into fillets. We remove the ridge, remove the skin and select all the small bones. Cut the fillet into portions.

2. Peel the onion heads and cut into thin rings.

3. Take a baking sheet and cover it with foil so that the edges hang down. Grease the foil with oil and place the onion rings in an even layer.

4. Place chum salmon fillet on top of the onion, sprinkle it with lemon juice, salt and pepper.

5. Wipe the washed tomatoes with a napkin and cut them into circles. Place them on top of the fish. Lightly salt and pepper again. Cover everything with foil and place in an oven preheated to 180 C. Cook the fish for about 25 minutes.

6. While the fish is baking, prepare the sauce. Remove the skin from fresh cucumbers and cut them into small cubes. We also chop pickled cucumbers without peeling them. Peel the garlic cloves and squeeze them into the cucumbers through a garlic press. Place curd yogurt in a bowl with cucumbers, add salt, pepper and mix.

7. Finely chop the parsley and dill, add it to the sauce and mix everything again.

8. Ten minutes before it’s ready, take out the fish and open it so that the tomatoes brown. Serve chum salmon, pouring sauce over it.

Recipe 5. Chum salmon in the oven in foil with cheese

Ingredients

chum salmon – kg;

dry white wine – 20 ml;

cheese – 100 g;

freshly ground pepper;

bulb;

a glass of sour cream;

vegetable oil – 50 ml;

nutmeg and oregano.

Cooking method

1. Make a deep cut along the spine, carefully remove the spine and cut out the fins. Remove all small bones from the fillet using tweezers. Rinse the chum salmon fillet, pat dry with napkins and cut into portions.

2. Mix vegetable oil with freshly ground pepper. Place fish pieces into the spiced oil. Marinate it for half an hour.

3. Peel the onion and chop it into thin half rings. Rinse the lemon, wipe it and cut it into thin slices.

4. Mix wine and sour cream in a deep plate into a homogeneous mass. Season the sauce with spices and mix again.

5. Make a “boat” out of foil for each piece of fish. Place a piece of chum salmon in each, add salt and lightly pepper. Place onion and lemon slice on it. Cover everything with a thin slice of cheese. Spoon sour cream sauce on top.

6. Place the “boats” on a baking sheet. Place it in the oven for half an hour. Bake at 180 C. Serve the fish directly in foil.

Recipe 6. Chum salmon in the oven in foil with broccoli

Ingredients

chum salmon carcass;

700 g frozen broccoli;

a large bunch of dill;

400 g carrots;

ground pepper;

sunflower oil.

Cooking method

1. Gut the chum salmon carcass, clean it of scales and remove the backbone. Rinse the fillet well and remove small bones. Blot it with napkins. Cut the fillet into pieces. Place them in a deep bowl, add salt, pepper and mix.

2. Peel the carrots, grate them on a coarse grater and place in a frying pan with heated oil. Fry the carrots until soft.

3. Cut the foil into squares according to the number of pieces of fish. Line a baking tray with baking paper. Place squares of foil on it. Place a little stewed carrot on each, crush it with finely chopped dill and place a piece of fillet. Place a rosette of frozen broccoli on top of the fish.

4. Wrap the foil in an envelope and place the baking sheet with the fish in the oven for half an hour. Bake at 180 C. Transfer the fish to a plate and garnish with a slice of lemon.

Recipe 7. Chum salmon in the oven in foil under pineapples

Ingredients

four 500 g pieces of chum salmon fillet;

ground pepper;

100 g canned pineapple pieces;

hard cheese – 50 g;

vegetable oil – 30 ml.

Cooking method

1. Rinse the chum salmon fillet under running water and dry it with a paper towel. Salt and pepper.

2. Fry the fillet in hot vegetable oil on both sides, three minutes on each side.

3. Preheat the oven to 200 C. Cover the baking dish with foil, place pieces of chum salmon fillet skin side down on it.

4. Drain the syrup from the pineapples. Place pineapples on each piece of fillet and grease them with mayonnaise. Sprinkle everything on top with grated cheese.

5. Cover the baking sheet with the fish with foil and put it in the oven. After five minutes, remove the top sheet of foil and leave the fish in the oven for another ten minutes. Serve chum salmon with a side dish of potatoes or rice.

Recipe 8. Chum salmon in the oven in foil with sesame seeds

Ingredients

chum salmon fillet – kg;

vegetable oil – 30 ml;

sesame – half a glass;

cheese – 200 g;

mayonnaise – 50 ml;

salt and spices;

Cooking method

1. Wash the fillet, dry it slightly and cut into equal pieces. Pour lemon juice over it and leave for half an hour.

2. Cut foil squares according to the number of pieces of fish. Lubricate each one with oil. Finely grate the cheese, put it in a cup and combine with sesame seeds and mayonnaise. You should get a thick mass.

3. Place fillet pieces on foil and grease them with sesame-cheese mixture. Wrap the foil in a pocket, place it on a baking sheet and put it in the oven, preheated to 180 C. Cook the fish for about 20 minutes.

Thaw fish in the refrigerator. This will make it possible to retain all the beneficial substances in it.

When cutting fish, treat the board with lemon juice so that it does not absorb the fishy smell.

After cutting, marinate the chum salmon in lemon juice, olive oil and spices.

Place the fish on a bed of vegetables, so you get a healthy dish that does not require any additions.