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Chum Salmon in Cream Sauce in the Oven
Instructions
I prepare all the necessary ingredients. I thaw the chum salmon naturally – it is best to leave it overnight in the fridge or for a few hours at room temperature. I do not recommend thawing the fish in warm water or in the microwave.
You can bake chum salmon in cream sauce as steaks or as fillets. I prefer the second option – I remove the skin with the fins, take out the insides, remove the backbone and the small bones. That leaves 2 fillets – I cut each in half so they are convenient to arrange in the dish.
For the sauce, I first mix about 50 ml of cream with the flour – stirring until smooth. I add the spices, a little vegetable oil and hard cheese grated on a fine grater. If you like, you can add finely chopped dill or other herbs. I pour in the remaining cream and mix well.
I place the chum salmon fillets in a small baking dish – so that the fillets fit snugly. I salt to taste.
I pour the prepared sauce over everything.
I cover the dish with foil and put it in an oven preheated to 180 degrees for 25-30 minutes.
The most delicious chum salmon in cream sauce in the oven is ready! It came out incredibly tender, juicy and fragrant. Be sure to try it!Enjoy your meal!
Tips
- 1
THAW IN THE FRIDGE – not in water or the microwave. Rapid thawing makes the fish "cottony" and watery.
- 2
FLOUR + 50 ML CREAM first – this is the base of the thickener. Without this step the flour goes lumpy in the sauce.
- 3
FILLETS INSTEAD OF STEAKS – easier to eat, with no bones. Trimming takes 5 minutes, but the result is worth it.
- 4
FOIL ON TOP – essential. Otherwise the cream sauce "boils away" and the fish dries out. The same principle works in other oven-baked chum salmon dishes.
Video
FAQ
How do I choose chum salmon? +
Fresh-frozen chum salmon should have silvery-grey skin with no yellow film and no cracks. A size of 1-1.2 kg is ideal. The male is fattier than the female – it has a "hump" and an elongated lower jaw. Thaw it in the fridge for 8-12 hours, or in cold water in a sealed bag for 2-3 hours. Far Eastern chum salmon (from Kamchatka or Sakhalin) is the best choice. Steaks from already-cleaned chum salmon are more convenient but more expensive. If the fish is sold without a head, judge it by the thickness and firmness of the body. Avoid fish with a torn belly, a slimy surface or dull skin.
What can I use instead of chum salmon? +
Alternatives include salmon (premium, fattier), rainbow trout (more delicate, more expensive), coho salmon (a close relative) and sockeye (richer in flavour). Cod or hake are a "neutral" option, but not from the salmon family. Sea bass has white, delicate flesh and works very well. Halibut is "premium" in texture. Atlantic salmon is the most expensive alternative. Among frozen options, "wild" fish is usually better than "farmed". Frozen chum salmon is the most affordable and best-value option for this recipe. The fish should be fresh-frozen, with no signs of refreezing (yellow patches, ice).
How long does the dish keep? +
In the fridge, in a closed container, for 2 days. The next day the flavour is brighter – the sauce soaks into the fish. Reheat in the oven for 5-7 minutes at 160 °C (the microwave will dry it out). I do not recommend freezing: the sauce "splits" and the fish becomes "cottony". To freshen it up when reheating, sprinkle over some freshly grated cheese and put it in the oven. It is best made for one day. If you are planning it for the next day, it is better to hold off making the sauce until serving (fresh sauce tastes better). Do not leave it at room temperature for more than 2 hours – this delicate fish spoils quickly.
What side dish should I serve it with? +
The classic choices: mashed potato (the sauce wraps around it perfectly), boiled potatoes in their skins, or roast potatoes with rosemary. With boiled basmati or jasmine rice for a "lighter" option. With pasta (tagliatelle, fettuccine) for an Italian serving. With roasted vegetables (carrot, cauliflower, courgette) for a healthy option. With a green salad and bread for dinner. Alongside a glass of dry white wine (Chardonnay, Riesling). For a "restaurant" presentation – on a bed of green salad with a wedge of lemon. Garnish with a sprig of dill or spring onion when serving. With a glass of semi-sweet rosé for a summer version.
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