Pink salmon baked in foil
6 servings
40 minutes
Foil-baked pink salmon is a simple yet refined dish of European cuisine that reveals the tenderness of red fish. It is prepared by sealing it in foil, which helps retain its juiciness and delicate aroma. Light mayonnaise adds creaminess while hard cheese forms an appetizing golden crust. Lemon juice adds freshness, highlighting the fish's natural sweetness. This dish is perfect for cozy family dinners or festive evenings as serving it directly in foil gives it a special charm. It's important not to overcook the fish to maintain its softness. Pink salmon is renowned for its versatility and health benefits – rich in omega-3 and proteins, it is easily digestible and complements a healthy diet perfectly. Serving it hot straight from the oven makes it especially appealing and fragrant.
1
Clean the fresh pink salmon, gut it, cut it lengthwise, remove the spine, and cut into portion-sized pieces. One medium fish yields about six pieces.
- Pink salmon: 1 piece
2
Fold portion cups from foil, place a piece of fish skin-side down in each, sprinkle with salt and pepper, drizzle with lemon juice, and let sit for 10 minutes to absorb the juice and soften the fish smell.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 3 tablespoons
3
Spread a thin layer of mayonnaise on top and sprinkle with grated hard cheese.
- Light mayonnaise: 5 tablespoon
- Hard cheese: 300 g
4
Wrap the edges of the foil to completely cover the salmon, but ensure they do not touch the top layer of cheese. Place in a preheated oven and bake for about 20 minutes. It is very important not to overcook, otherwise the salmon may become dry.
5
Serve hot, directly in the foil.
