Baked Pink Salmon
Main Dishes • European
Description
Pink salmon is one of those fish that can easily become overcooked. Therefore, when planning to prepare pink salmon, set aside thoughts of classic pan-frying, and instead master this recipe. The salmon is baked in the oven, and to prevent it from drying out, it is first generously drizzled with oil, then covered with foil during cooking. The foil helps this delicate fish retain its juiciness. At the end of the cooking process, the foil should be removed for a short time, allowing the fish to develop a beautiful, appetizing crust.
Ingredients
- Hot smoked pink salmon 1 piece
- Lemon 2 pieces
- Allspice berries 10 pieces
- Rosemary 2 sprigs
- Olive Oil 0 fl oz
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Grate the zest of one lemon using a fine grater, avoiding the white pith as it can impart bitterness. Squeeze the juice from the lemon.
Step 2
Slice the second lemon into rounds.
Step 3
In a mortar, grind the allspice and rosemary. Combine them with the lemon zest and juice, crushed garlic, and olive oil.
Step 4
Make several shallow cuts on the skin of the fish.
Step 5
Rub the salmon with salt and pepper both inside and out, and then drizzle with the marinade.
Step 6
Stuff the cavity of the fish with lemon slices and refrigerate for 30 minutes.
Step 7
Wrap the salmon in foil and place it in the oven preheated to 390°F for 20 minutes.
Step 8
Unwrap the foil and return the salmon to the oven for another 15–20 minutes.
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