Chum salmon steaks with vegetables in the oven. Recipes for chum salmon steaks - Various cooking options and useful recommendations. Chum salmon fillet baked in the oven

Chum salmon is a fairly popular variety of red fish. Both in appearance and in taste, it is very similar to pink salmon, only it is much larger in appearance and its meat is more tender and juicy, so it is almost impossible to cook it tasteless. You can prepare chum salmon in different ways: fry, boil, salt or bake. We offer you to bake chum salmon - this is always a quick, simple and tasty option. Suitable for both everyday menu and special occasions. Since chum salmon is a fairly large fish, baking it whole will be problematic, so we will bake chum salmon steak in the oven in foil with cheese and tomatoes. You can prepare the steaks yourself, or buy ready-made ones - there is not much difference. The main thing is to defrost them first, dry them and then follow the recipe. As a result, in just 40 minutes you will get truly luxurious fish - tender, very juicy and aromatic.

Taste Info Main fish courses / Baked fish in the oven

Ingredients

chum salmon (steak) – 7 pcs. (or by the number of eaters);
large tomato – 1 pc.;
cheese (any hard) – 100-150 g;
lemon – 0.5 pcs.;
vegetable oil – 30-50 ml;
salt and seasonings - to taste;
dill greens – 1 tbsp. l.

How to cook baked chum salmon steaks in foil in the oven

First of all, let's prepare chum salmon steaks: you can buy them ready-made or cut the fish carcass into slices about 1.5 cm thick yourself (it will be much easier to cut if the fish is slightly frozen). Thaw the steaks, rinse with cool water and dry.

Next you can do the marinade. To do this, pour vegetable oil into a convenient bowl and squeeze the juice of half a lemon into it. Then add finely chopped dill and selected seasonings into a bowl and add some salt to the marinade to taste. There isn't much marinade, but it's enough to marinate 7 chum salmon steaks.

Place the prepared steaks in the marinade, then carefully distribute the marinade with your hands so that it covers each steak. Leave the fish in the marinade for 15-20 minutes.

While the steaks are marinating, cut the washed and dried tomato into half slices. The thickness of the slices is at your discretion.

After that we also cut the cheese into slices.

Turn on the oven to warm up to 200 degrees, and when the steaks are marinated, prepare them for baking. You can bake chum salmon in at least two ways: place all the steaks at once on a baking sheet lined with baking paper, cover them with slices of tomato and cheese; or bake each piece separately, pre-packing them in foil. We will use the second option - in foil. To do this, first place the marinated chum steak on foil and place a slice of tomato on it.

Place cheese on top of the tomato.

And load the baking sheet into the already preheated oven. Bake chum salmon steaks in the oven for 20 minutes. If you want the cheese on top to brown a little, carefully open the foil and place the fish in the oven for another 10 minutes. Ready!

Serve the fish, freeing it from the foil. Baked chum salmon steaks are ready, bon appetit!

If you decide to cook chum salmon, you will not be disappointed with the result - in any culinary variation, the meat of this fish will turn out to be unusually tender and will perfectly complement any of the side dishes. Salted, smoked, pickled and fried, this product finds its connoisseur. Chum salmon reveals its unsurpassed taste most fully when baked. To enjoy this wonderful fish, let's learn how to cook chum salmon in the oven.

Before you decide on a set of products for the future dish, prepare the main one - chum salmon. When buying fresh fish, pay attention to its properties:

gill color (they should be bright red);
carcass quality (should be without damage, with an even, pleasant, silvery color and bright, orange-red, dense muscle tissue);
scales (should be smooth, shiny, without extraneous color spots);
smell (pleasant, not cloying fishy).

For frozen chum salmon, be careful about the vacuum date and the color of the meat. Important! If, after thawing the product, you notice a violation of the structure of the meat tissue (delamination, fibrousness), a color that does not correspond to the proper norm, excessive mucus secretion on the surface of the scales and an unpleasant pungent odor - such fish is not suitable for food, most likely it was frozen several times or was frozen after its spawning.

Adhering to the basic rules when buying chum salmon is one of the guarantees that your future dish will be delicious, but following the secrets of preparing the fish before baking it in the oven is a full chance that the chum salmon will be cooked perfectly. In order for the taste of fish to be fully revealed:

Thaw frozen fish in the refrigerator. This will maximize the preservation of the presence of useful substances in it.
Remove scales in a convenient and quick way - pour boiling water over the fish. Important! Do this carefully, as you may partially scald the peel.
When cutting up chum salmon according to the recipe you have chosen (filleting or cutting the carcass in portions into steaks), make transverse cuts on the sides - for good impregnation with spices.
After cutting, salt the fish to taste and marinate. To do this, use lemon juice, as its combination with fish meat is ideal. Important! Also treat the cutting board with lemon juice, this will prevent the fishy smell from being absorbed into it.

Baking chum salmon marinated with lemon juice is the simplest dish that reveals the unusual juicy taste of the meat of this fish. To prepare it, you will need several milled pieces of the main product, the juice of one lemon, your favorite spices, fresh herbs and olive oil. The whole process is a classic of the culinary genre:

Make a marinade by mixing lemon juice and olive oil in equal proportions, adding salt, spices and herbs.
Marinate pieces of fish in the prepared aromatic mixture for 10-15 minutes.
Bake at 180-200 degrees until the chum salmon meat is completely cooked.

You can cook fish on a bed of vegetables in a variety of variations, changing the composition of vegetables to your liking and choosing the sauce with which to cover the preparation in the same way. Always grease the pan with oil, fold the vegetables in layers, alternating them with fish meat. Instead of sauce, the future dish can be covered with cheese.

Chum salmon turns out very tasty baked in foil, with various sauces and in the oven on a bed of vegetables. In each of the cooking options, this fish always remains a complete and nutritious dish, requiring virtually no additions, while maintaining all the beneficial properties contained in its meat.

Did you know that you can treat yourself to baked salmon fish, of which the chum salmon family belongs, at home without going to a restaurant? To do this, you need to buy fish, wash it, dry it and cook it in the oven according to our recipes, it will turn out great.

Chum salmon cooked in the oven becomes juicy, appetizing and aromatic if it is stewed in a spicy tomato sauce. In other options, adding spices, lemon juice, white wine, olive oil and butter at the right time will help make the fish more tender.

With vegetables

You will need for 4 persons:

4 pieces of chum salmon fillet (200 g each);
2 zucchini;
2 carrots;
1 lemon;
1 small slice of fresh ginger root;
80 ml dry wine (white);
freshly ground black pepper to taste;
4 pinches of salt;
a little olive oil + 4 cubes of butter.

Cooking: 75 minutes. Calorie content: 440 kcal.

How to do:

Rinse the lemon with water without removing the peel and chop into thin slices.
It is better to preheat the oven to 190ºC.
Lightly fry the chum salmon pieces.
Wash the zucchini and carrots, peel them and chop into thin slices.
Lay out four squares of parchment (preferably oiled) on the kitchen table.
Place chopped vegetables on each square, place a piece of chum salmon on top along with lemon slices, sprinkle with ground ginger, sprinkle with wine, olive oil, adding a cube of butter. Season with spices to taste.
Raise the corners of the parchment and fold them over to make bags.
Place the fish bags on a baking sheet and bake for 20-25 minutes.
Serve without removing the parchment bag.

Note: chum salmon will turn out more juicy and tender if you cook it for 20 minutes at 120ºC.

With nuts

For a festive dish, be sure to take chopped walnuts and almonds (if you don’t have them, add others, it will also be interesting) and a teaspoon of chili pepper.

Required:

800 g chum salmon fillet;
35 ml soy sauce;
10 ml lemon juice;
1 pinch of grated ginger;
1 handful each of chopped walnuts and almonds;
3 g ground chili pepper;
1 handful of chopped parsley;
45 ml olive oil;
1 onion;
1 clove of garlic;
1 carrot;
2 medium pods of bell pepper;
4 cherries.

Time: 60 minutes. Number of calories: 275.

Cut the chum salmon fillet into four portions and place in a bowl. Combine soy sauce with lemon juice and grated ginger root. Pour the prepared mixture over the fillets and cover the bowl with cling film. Marinate for 20 minutes.
Mix nuts with chili pepper, chopped parsley, olive oil.
Chop the onion into half rings, finely chop the garlic clove. Chop bell pepper and carrots into strips. Cut the cherry in half.
Distribute the chopped vegetables over the bottom of the pan. Place pieces of chum salmon on top, distribute the nut mixture with herbs over them.
Bake at 180ºC for approximately 20 minutes.

With olives

It is very important what you add to the fish. Olives and the oil they are in add a piquant taste to fillet pieces.

For 4 persons you will need:

4 pieces of chum salmon fillet;
165 g black olives (in oil without pits);
1 large onion;
1 can (400 g) tomatoes in their own juice;
fresh herbs;

Season with black pepper and salt to your taste. Cooking: 30 minutes. Energy value per serving: 235 kcal.

Preparation:

Preheat the oven to 180ºC.
Heat 20 ml of olive oil in a frying pan, add chopped onion into rings, fry until golden brown. Send chopped tomatoes there (without skin), season with spices.
Rinse the fish fillets with cool water, dry with paper towels, and before placing in the frying pan, you can roll the pieces in flour or ground breadcrumbs.
Place the fish in the prepared sauce and drizzle oil on top of the fillets.
Bake, uncovered with foil, until the fish is cooked through for about 20 minutes.

When serving, sprinkle with chopped parsley or any herbs of your choice.

Baked chum salmon steak

Chum salmon, like any red fish, goes well with lemon juice. Use a marinade with natural citrus acid when cooking. And choose the herbs that you like best.

For 1 person you will need:

1 chum salmon steak (about 250 g);
30-35 ml lemon juice;
basil, coriander, rosemary to taste;
1 pinch of salt and pepper.

Time: 45 minutes. Calorie content: 389 kcal.

Start cooking with the marinade: mix lemon juice with olive oil, salt, black pepper, spices and fresh herbs.
Coat a piece of fish with the prepared marinade. Leave for literally 10 minutes for the steak to marinate.
Place the fish in a hot oven (180ºC). Cook for about 15 minutes. The exact cooking time depends on the size of the steak.

Note to the hostess: this fish dish can be prepared in advance and even placed on a baking sheet, and baked (almost instantly) when the guests are already on the doorstep.

How to bake fish in foil

It is best to simmer chum salmon in the oven at 120 degrees for about 35 minutes, after wrapping it in foil.

Required:

4 pieces (200 g each) chum salmon;
75 g onion;
1 medium pod of red sweet pepper;
1 medium green sweet pepper;
a small bunch of fresh dill;
½ lemon;
75-80 ml white wine (dry);
45 ml olive oil;
4 pinches of freshly ground black pepper;
salt to taste.

Cooking: 35-40 minutes. Each serving: 387 kcal.

How to do:

Cut out eight circles from foil (approximate diameter - 14 cm). For convenience, you can use a bowl of the appropriate size, turn it upside down on the foil, then circle the edge with a knife. In this case, you need to place a board under the sheet of foil.
If the fish is not cut, then cut it into 4 pieces. Chop the onion into half rings. Cut the pods into halves, removing the seeds. Then cut the pulp into strips. Grind the dill thoroughly.
Place a piece of chum salmon on four circles. Place lemon and chopped vegetables on top. Season with pepper, salt and sprinkle with wine.
Place the remaining circles of foil on top of the chum salmon with vegetables. Wrap the edges of the foil tightly in a pigtail.
Transfer the fish bags to a baking sheet. Cook in a hot oven (190º) for 12-16 minutes.
Then place on plates and serve in foil, making a small cut in the center to allow steam to escape.

Note: pieces of fish can be pre-fried until golden brown.

Chum salmon with potatoes in the oven

This dish can be prepared with various additives. Our recipe contains pesto sauce made from wild garlic, nuts and Parmesan. The fish turns out tender and juicy inside.

For 3 persons you will need:

500 g chum salmon fillet;
500 g potatoes;
20 g pine nuts;
50 g parmesan;
salt to taste.

For the pesto sauce:

100 g wild garlic;
50 g pine nuts;
100 ml olive oil;
100 g parmesan.

Time: 40 minutes. Serving value: 305 kcal.

Preheat the oven to 180ºC.
Prepare pesto sauce for fish: fry pine nuts in a dry frying pan, combine them with washed and chopped wild garlic, add salt, add butter, grated cheese and beat everything.
Cut fish fillets into pieces, season with salt and place on one side of the dish, pour pesto sauce over each piece.
Boil the potatoes until half cooked, chop them into circles. Fill the second half of the mold with potatoes. Sprinkle the vegetable with cheese and nuts.
Place the fish and potatoes in a hot oven for 25 minutes.

Cooking with potatoes and cherry tomatoes

Our advice: coat the fish with marinade. Lemon zest, spices and olive oil will add softness and juiciness. The recipe also uses cherry tomatoes; they always look luxurious when decorating the dish.

For 2 servings:

2 pieces of chum salmon fillet;
2-3 potatoes;
5 cherry tomatoes;
1 lemon;
50 ml white wine;
40 g olive oil;
1 pinch of freshly ground black pepper;
1 pinch of table salt.

Cooking time: 45 minutes. Number of calories: 379.

Preheat the oven to 190 degrees in advance.
Divide the cherry into halves. Chop the peeled potatoes into circles.
Place the potatoes and cherry halves in a deep dish and sprinkle everything with oil.
Make a marinade for chum salmon: finely grate the zest from the lemon, combine it with the remaining oil, add pepper, a pinch of salt and mix everything well.
Rub the fish pieces on all sides with marinade, place on the potatoes with cherry tomatoes and place in a hot oven.
After five minutes, sprinkle the chum salmon with wine and cook for another 15 minutes.

Things to consider when cooking fish:

It is best to cook whole chum salmon by wrapping it in parchment or foil, filling the belly with spices, and coating the sides and back of the fish with vegetable oil.
Do the same with the fillet, placing the fish in the oven, wrap each piece separately in parchment or foil.
Cooking paper or parchment sold in stores comes in white and cream colors. We recommend using cream parchment; it looks prettier in a fish dish.
Chum salmon steak can be served with potatoes: mashed or deep-fried.

Chum salmon is a fish of the salmon family, therefore it is rightfully considered a delicacy.

Like any red fish, chum salmon is rich in vitamins, Omega-3 acids and healthy fats.

Chum salmon meat is very tasty, which fully justifies its cost.

It’s worth at least occasionally pampering yourself with chum salmon dishes.

Chum salmon in the oven in foil - basic cooking principles

It is very important to cook chum salmon correctly, otherwise the taste of the fish can be ruined. Traditionally, fish is fried, but chum salmon is completely unsuitable for this. During the frying process, the meat becomes dry.

The most optimal and proven method is to cook chum salmon in the oven in foil. This way you preserve all the beneficial properties of the fish, and the meat turns out incredibly tasty and juicy. You can enhance the taste of a dish with the help of spices and herbs.

Chum salmon is baked whole in the oven, and steaks and fish fillets are also used.

If chum salmon is cooked whole in the oven in foil, take the carcass, clean it, cut off the fins and remove the tail and head, then wash the fish and dry it with napkins. The chum salmon is rubbed with a mixture of salt and spices or poured with marinade and left for a while so that the fish is well marinated.

Chum salmon steaks and fillets are also seasoned with spices or marinated before starting cooking. Chum salmon in the oven in foil is prepared with vegetables, cheese, and sauces.

Recipe 1. Stuffed chum salmon in the oven in foil

Ingredients

chum salmon carcass;

ground black pepper;

cheese – 100 g;

butter – 70 g;

carrot;

medium sized onion.

Cooking method

1. To prepare the dish, take a chilled chum salmon carcass. Clean it of scales and wash it. Cut the belly and gut it. Remove the backbone and small bones. Rinse the chum salmon carcass under the tap and pat dry with napkins. Rub the inside and outside of the carcass with a mixture of salt and pepper. Place butter cut into pieces inside the fish. Leave the chum salmon for an hour and a half so that it marinates well.

2. Peel and wash the vegetables. Finely chop the onion. Grate the carrots on a coarse grater. Cool the boiled egg, peel and finely chop. Place the frying pan on the stove and melt the butter in it. Place the onion in a frying pan, fry it until transparent, add the carrots and simmer until soft. Add the egg to the vegetable mixture, stir and simmer for a couple more minutes.

3. Stuff the fish with the minced meat. Line the pan with foil, place the stuffed chum salmon on it, cover with a second sheet of foil and place in a well-heated oven for an hour. Ten minutes before the end, remove the top sheet of foil, sprinkle the fish with grated cheese and put it back in the oven.

Recipe 2. Chum salmon in the oven in foil with tomatoes

Ingredients

two tomatoes;

ground pepper;

half a lemon.

Cooking method

1. Clean and gut the fish, remove the fins and cut it into portions. Rinse under the tap and dry lightly. Rub each piece of fish with a mixture of pepper and salt.

2. Rinse the tomatoes, wipe with a towel and cut into circles. Wash the lemon, cut into slices, remove the seeds.

3. Cut the foil into squares according to the number of pieces of fish.

4. Preheat the oven to 200 C. Line a baking sheet with baking paper and place squares of foil on it. We put a piece of chum salmon on each one. Place a circle of tomatoes and a slice of lemon on top. Wrap the fish in foil. Place the baking sheet in the oven for half an hour.

Recipe 3. Chum salmon in the oven in foil with potatoes

Ingredients

half a kilogram of chum salmon fillet;

sunflower oil – 10 ml;

half a kilogram of potatoes;

dried basil – 10 g;

three onions;

a pinch of salt;

three tomatoes;

300 g cheese;

Cooking method

1. Rinse chum salmon fillet under running water, pat dry with napkins and cut crosswise into strips.

2. Peel the onions, wash and chop into thin rings.

3. Peel the potatoes, wash and cut into thin slices.

4. Wipe the washed tomatoes with a towel and cut into thin circles.

5. Grind the cheese using a coarse grater.

6. Line a high-sided baking pan with foil and lightly grease it with oil. Place strips of fish on the bottom. Sprinkle them with salt and dried basil. Then lightly sprinkle everything with grated cheese. Place onion rings on top of the cheese. Spread the potatoes evenly over the onions and sprinkle with cheese again. Add soy tomatoes. Cover the top of the pan with foil and place it in an oven preheated to 220 C for forty minutes.

7. In a separate bowl, mix mayonnaise with the remaining cheese and basil.

8. About a quarter of an hour before the end, remove the pan and remove the top sheet of foil. Grease the tomato layer with mayonnaise-cheese sauce and bake again. Using a spatula, cut the dish into portions and place on plates.

Recipe 4. Chum salmon in the oven in foil with sauce

Ingredients

chum salmon carcass;

ground salt and pepper;

three tomatoes;

dill and parsley;

two onions;

four cloves of garlic;

half a lemon;

two jars of curd yogurt without fillers;

two fresh and pickled cucumbers each.

Cooking method

1. Gut the chum salmon carcass, cut out the gills and rinse well under the tap. We make a cut along the entire ridge and divide it into fillets. We remove the ridge, remove the skin and select all the small bones. Cut the fillet into portions.

2. Peel the onion heads and cut into thin rings.

3. Take a baking sheet and cover it with foil so that the edges hang down. Grease the foil with oil and place the onion rings in an even layer.

4. Place chum salmon fillet on top of the onion, sprinkle it with lemon juice, salt and pepper.

5. Wipe the washed tomatoes with a napkin and cut them into circles. Place them on top of the fish. Lightly salt and pepper again. Cover everything with foil and place in an oven preheated to 180 C. Cook the fish for about 25 minutes.

6. While the fish is baking, prepare the sauce. Remove the skin from fresh cucumbers and cut them into small cubes. We also chop pickled cucumbers without peeling them. Peel the garlic cloves and squeeze them into the cucumbers through a garlic press. Place curd yogurt in a bowl with cucumbers, add salt, pepper and mix.

7. Finely chop the parsley and dill, add it to the sauce and mix everything again.

8. Ten minutes before it’s ready, take out the fish and open it so that the tomatoes brown. Serve chum salmon, pouring sauce over it.

Recipe 5. Chum salmon in the oven in foil with cheese

Ingredients

chum salmon – kg;

dry white wine – 20 ml;

cheese – 100 g;

freshly ground pepper;

bulb;

a glass of sour cream;

vegetable oil – 50 ml;

nutmeg and oregano.

Cooking method

1. Make a deep cut along the spine, carefully remove the spine and cut out the fins. Remove all small bones from the fillet using tweezers. Rinse the chum salmon fillet, pat dry with napkins and cut into portions.

2. Mix vegetable oil with freshly ground pepper. Place fish pieces into the spiced oil. Marinate it for half an hour.

3. Peel the onion and chop it into thin half rings. Rinse the lemon, wipe it and cut it into thin slices.

4. Mix wine and sour cream in a deep plate into a homogeneous mass. Season the sauce with spices and mix again.

5. Make a “boat” out of foil for each piece of fish. Place a piece of chum salmon in each, add salt and lightly pepper. Place onion and lemon slice on it. Cover everything with a thin slice of cheese. Spoon sour cream sauce on top.

6. Place the “boats” on a baking sheet. Place it in the oven for half an hour. Bake at 180 C. Serve the fish directly in foil.

Recipe 6. Chum salmon in the oven in foil with broccoli

Ingredients

chum salmon carcass;

700 g frozen broccoli;

a large bunch of dill;

400 g carrots;

ground pepper;

sunflower oil.

Cooking method

1. Gut the chum salmon carcass, clean it of scales and remove the backbone. Rinse the fillet well and remove small bones. Blot it with napkins. Cut the fillet into pieces. Place them in a deep bowl, add salt, pepper and mix.

2. Peel the carrots, grate them on a coarse grater and place in a frying pan with heated oil. Fry the carrots until soft.

3. Cut the foil into squares according to the number of pieces of fish. Line a baking tray with baking paper. Place squares of foil on it. Place a little stewed carrot on each, crush it with finely chopped dill and place a piece of fillet. Place a rosette of frozen broccoli on top of the fish.

4. Wrap the foil in an envelope and place the baking sheet with the fish in the oven for half an hour. Bake at 180 C. Transfer the fish to a plate and garnish with a slice of lemon.

Recipe 7. Chum salmon in the oven in foil under pineapples

Ingredients

four 500 g pieces of chum salmon fillet;

ground pepper;

100 g canned pineapple pieces;

hard cheese – 50 g;

vegetable oil – 30 ml.

Cooking method

1. Rinse the chum salmon fillet under running water and dry it with a paper towel. Salt and pepper.

2. Fry the fillet in hot vegetable oil on both sides, three minutes on each side.

3. Preheat the oven to 200 C. Cover the baking dish with foil, place pieces of chum salmon fillet skin side down on it.

4. Drain the syrup from the pineapples. Place pineapples on each piece of fillet and grease them with mayonnaise. Sprinkle everything on top with grated cheese.

5. Cover the baking sheet with the fish with foil and put it in the oven. After five minutes, remove the top sheet of foil and leave the fish in the oven for another ten minutes. Serve chum salmon with a side dish of potatoes or rice.

Recipe 8. Chum salmon in the oven in foil with sesame seeds

Ingredients

chum salmon fillet – kg;

vegetable oil – 30 ml;

sesame – half a glass;

cheese – 200 g;

mayonnaise – 50 ml;

salt and spices;

Cooking method

1. Wash the fillet, dry it slightly and cut into equal pieces. Pour lemon juice over it and leave for half an hour.

2. Cut foil squares according to the number of pieces of fish. Lubricate each one with oil. Finely grate the cheese, put it in a cup and combine with sesame seeds and mayonnaise. You should get a thick mass.

3. Place fillet pieces on foil and grease them with sesame-cheese mixture. Wrap the foil in a pocket, place it on a baking sheet and put it in the oven, preheated to 180 C. Cook the fish for about 20 minutes.

Thaw fish in the refrigerator. This will make it possible to retain all the beneficial substances in it.
When cutting fish, treat the board with lemon juice so that it does not absorb the fishy smell.
After cutting, marinate the chum salmon in lemon juice, olive oil and spices.
Place the fish on a bed of vegetables, so you get a healthy dish that does not require any additions.

Chum salmon belongs to the Pacific salmon. Some individuals weigh 15 kg and reach 100 cm in length. The fish is tasty and healthy, the caviar is large, and the fillet contains a lot of vitamins and microelements.

Chum salmon is cooked in the oven. To make it aromatic, add vegetables, cheese or cream. You will find 5 delicious recipes in our article.

This delicious dish can be served at a festive table. Baked chum salmon in the oven with cheese turns out aromatic, tender, with a creamy taste if cooked in foil.

Cooking time – 45 minutes.

Ingredients:

1 chum salmon;
two cloves of garlic;
120 gr. cheese;
one lemon;
half an onion;
several sprigs of dill;
130 ml. mayonnaise.

Preparation:

Fillet the fish and season with salt and ground pepper. Leave to soak in the spices for 15 minutes.
Grate the zest from half a lemon and combine with mayonnaise, add crushed garlic and ground pepper.
Finely chop the greens and add to the mayonnaise, stir the sauce and leave to stand for 5 minutes.
Cut the onion into thin half rings and chop the cheese on a fine grater.
Cut half a lemon with grated zest and pour the juice over the chum salmon fillet.
Place the fish on the foil and fold the edges inward.
Cover the fillet with half the sauce, place the onion on top in one thin layer, which needs to be covered with the remaining sauce.
Sprinkle the fish with cheese and bake in the oven at 250 ℃ for about 20 minutes. As soon as the cheese crust turns brown, the fish is ready.
Remove the fillets from the oven, let cool for 5 minutes, then cut into pieces, drizzle with melted butter and serve.

Juicy chum salmon in the oven is combined with boiled rice.

Chum salmon steak in the oven

These chum steaks baked in foil are delicious, filling, and look delicious. The main thing is not to overcook the fillet in the oven.

Cooking time – 35 minutes.

Ingredients:

3 chum salmon steaks;
2 tbsp. l. basil and dill;
1 tomato;
50 gr. cheese;
2 tbsp. l. soy sauce and grows. oils;
1/3 tsp. lemon salt.

Ingredients:

3 chum salmon fillets;
300 ml. cream 30%;
a bunch of dill;
4 tbsp. l. soy sauce.

Preparation:

Sprinkle the fillets with salt and place in a baking dish.
Mix the cream and sauce in a bowl and pour over the fish.
Finely chop the greens and sprinkle on top.
Bake for half an hour in the oven at 180 ℃.

Chum salmon in the oven with vegetables

Vegetables are healthy and wholesome food, and if combined with red fish you will get a delicious dish. Teriyaki sauce will add flavor to the fish and vegetables.

Cooking time – 55 minutes.

Ingredients:

4 pieces of chum salmon;
several green onions;
4 pieces of broccoli;
two pinches of sesame seeds;
4 carrots;
1/3 cup soy sauce;
1 tbsp. l. rice vinegar;
2.5 tsp. corn starch;
¼ cup honey;
3 cloves of garlic;
one tsp. ginger;
5 tbsp. l. water;
1 tsp. sesame oil.

Preparation:

In a saucepan, combine the sauce with water (three tablespoons), add vinegar, honey, sesame oil, crushed garlic, chopped ginger and a pinch of salt.
Place the pan on the stove and bring to a boil.
In a bowl, mix the remaining water with the starch and pour into the pan with the sauce, bring back to the boil and cook, stirring, for a minute until thickened. Cool for 10 minutes.
Cut the broccoli into several pieces, cut the carrots into slices, place the vegetables in a bowl and pour over the vegetable oil, add pepper and salt, mix.
Place vegetables on pieces of foil, fillet on top, cover everything with sauce and cover well with foil.
Place the fish and vegetables on a baking sheet and bake the chum salmon in the oven for 25 minutes.