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Salmon Baked in the Oven in Foil
Instructions
There is no need to scale the pink salmon – its small embedded scales are edible after baking. I dress the fish whole: I make a cut along the belly, remove the gills and the long black strip along the spine (the kidneys). I wipe it well with a napkin (no need to soak it in water any more). I rinse the roe, liver and heart, taking care that no bile gets onto the entrails.
I mash the chopped dill with the butter, salt and crushed pepper.
I coat the fish with the butter mixture, top and bottom, and lay it on a double layer of foil. I put the offal inside.
The mandarin peel gives the most refined, subtle citrus aroma – I place it here as well. I seal the foil tightly and put it in an oven preheated to 180 °C.
After 25 minutes I take the pink salmon out, open the package and move the greens into the melted butter (so they do not burn). I put the fish back in the oven.
Meanwhile, I prepare the base for the sauce. I chop the dill and garlic. After 10 minutes I take the fish out and, without removing it from the foil, carefully pour the hot butter into the sauce preparation. I add the honey and squeeze in the lemon juice.
To balance the taste, I add just a little salt and some freshly ground pepper. For an even texture, I blend the sauce with a blender.
I transfer the pink salmon to a platter. I make a thin cut along the head, down the back and across the tail. I fold down the very tasty, fatty skin. I pour the sauce over the meat – some will be kept for the side dish.Pink salmon baked in foil goes well with potatoes and rice. I cut the fish into portions, add the side dish and pour over the remaining sauce.Do give it a try – it is very tasty. Enjoy your meal!
Tips
- 1
CHOOSE A MALE – it has fattier meat, a characteristic "hump" on the back and a "beak" over the jaw. The female is drier and is better suited for fish soup.
- 2
BUTTER INSIDE AND ON TOP – pink salmon is dry, and the butter "soaks into" the flesh and makes up for the lack of its own fat.
- 3
MANDARIN PEEL – the "secret ingredient". It gives a subtle citrus aroma without the acidity of lemon and "lifts" the flavour of the fish.
- 4
SAUCE FROM THE BUTTER AND FISH JUICES – do not pour it away. It holds all the concentrated flavour, and blended it makes a luxurious sauce. The same principle works in other baked fish dishes.
FAQ
How do you choose pink salmon? +
The best choice is fresh or chilled pink salmon, but in Russia it is more often sold frozen. Check it: the skin should be silvery-grey and shiny, without any "yellowing" (a sign of refreezing). The gills should be bright red, the eyes clear and not sunken. The male is fattier than the female – it has a "hump", an elongated lower jaw and a larger head. The size should be from 1 kg (smaller means a young, rather dry fish). For a headless fish, judge by the thickness of the body and the firmness of the meat. Far Eastern pink salmon (from Kamchatka or Sakhalin) is better than Atlantic. The brands "Russkoye More" and "Agama" are trusted producers.
What can replace mandarin peel? +
Alternatives: orange peel (a more intense citrus flavour, a touch more bitter), lemon zest (a classic, but with brighter acidity), grapefruit peel (for a slightly bitter note), fresh rosemary (a piny alternative with a different character). Frozen mandarin zest – prepare it in season and keep it in the freezer wrapped in film. Without zest – just add 1 tsp of dried thyme or herbes de Provence. Mandarin peel is the "signature" of this recipe, giving a refined, restaurant-style accent. Check it: the peel should be clean, without wax (rinse it with boiling water if you bought a "glossy" one).
How long does baked pink salmon keep? +
In the fridge, in foil – 1–2 days. But freshly cooked is ideal, as the fish does not like reheating. Reheat it in the oven for 5–7 minutes at 160 °C (a microwave will overdry it). Do not freeze it – after thawing the texture breaks down and the meat becomes "cotton-like". Keep the sauce separately in a jar – up to 3 days in the fridge. The ideal is to cook a portion for dinner that lasts 2–3 meals and to eat it fresh. For a "stockpile", freeze the raw marinated pink salmon in foil with butter and spices, then thaw it in the fridge and bake.
What side dish should you serve it with? +
The classics: potatoes baked with rosemary or mash with the sauce, boiled basmati or jasmine rice, vegetable ratatouille. A green salad with rocket and cherry tomatoes is a light addition. Celeriac or cauliflower purée is a "restaurant" alternative to potatoes. Serve it with a glass of dry white wine (chardonnay, sauvignon blanc) or rosé. For a festive table – with lemon wedges and sprigs of fresh dill. For an "oriental" note – with black rice and a soy sauce with ginger. Pink salmon goes wonderfully with: capers, pickled onion, small cherry tomatoes and leaf salad.
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