Pink salmon in the oven
4 servings
90 minutes
Pink salmon is one of those fish that is very easy to overdry. Therefore, when preparing pink salmon, put aside thoughts of classic frying in a frying pan, and better master this recipe. Pink salmon is baked in the oven, and so that baking also does not dry out the fish, it is first thoroughly poured with oil, and then subjected to heat treatment, having previously been covered with foil. It is the foil that helps this difficult fish to retain its juiciness. At the end of cooking, the foil should be removed briefly, this will allow the fish to get a beautiful appetizing crust.
1
Grate the zest of one lemon using a fine grater, avoiding the white part as it adds bitterness. Squeeze the juice from the lemon.
- Lemon: 2 pieces
- Lemon: 2 pieces
2
Cut the second lemon into slices.
- Lemon: 2 pieces
3
Grind the fragrant pepper and rosemary in a mortar. Mix them with lemon zest and juice, crushed garlic, and olive oil.
- Allspice peas: 10 pieces
- Rosemary: 2 sprigs
- Lemon: 2 pieces
- Garlic: 2 cloves
- Olive oil: 30 ml
4
Make several shallow cuts on the fish's skin.
5
Rub the salmon with salt and pepper inside and out, and also pour with marinade.
- Pink salmon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 30 ml
6
Stuff the fish's belly with lemon slices and refrigerate for 30 minutes.
- Lemon: 2 pieces
7
Wrap the salmon in foil and place it in an oven preheated to 200 degrees for 20 minutes.
8
Unwrap the foil and return the salmon to the oven for another 15-20 minutes.