Proper and healthy nutrition should be balanced and varied so that the body receives the maximum amount of all the nutrients it needs. So, every person should include fish, both river and sea, in their diet from time to time. It supplies the body with easily digestible protein, vitamins and minerals, as well as many other highly beneficial particles. One of the excellent fish options can be chum salmon baked in foil in the oven; let’s look at proven recipes for its preparation.
Chum salmon in foil with tomatoes
To prepare such a tasty and very healthy dish, you should prepare one kilogram of chum salmon, a couple of fresh tomatoes, one medium lemon, and salt and pepper, depending on your taste preferences.
First, clean and rinse the chum salmon, then cut it into small steaks. Dry them slightly with a paper towel, removing excess water. Cut lemon and tomatoes into rings.
After preparing the ingredients, salt and pepper each steak. Next, transfer individual slices to foil, and place chopped tomatoes and lemons on top of them - one piece at a time.
Wrap each steak in foil and place the pieces on a baking sheet. Place the baking sheet in the oven, preheated to two hundred degrees for a quarter of an hour to twenty minutes.
Chum salmon with greens
Prepare one chum salmon carcass, a bunch of parsley and dill, a little soft butter, a little mayonnaise, one medium lemon, and salt and pepper depending on your taste preferences.
To prepare this dish, take a chum salmon carcass weighing one kilogram. Gut it, rinse it, dry it a little and cut it into four parts. Also prepare the greens: chop the parsley and dill into smaller pieces, chop the onion into rings.
Prepare four large sheets of foil, place a slice of butter on each of them or brush the surface of the foil with it. Then place a layer of onions and herbs. Add salt and pepper to the fish pieces, sprinkle them with lemon juice and place on top of the workpiece. Next, again add a layer of onions with herbs and a little mayonnaise. Wrap the foil in two layers, place the fish on a baking sheet and place in the oven. Bake this dish for fifty minutes at a temperature of two hundred and fifty degrees.
Chum salmon in foil with cheese
To prepare such a delicious dish, you need to prepare about seven hundred grams of chum salmon steaks, a couple of tomatoes and a couple of medium onions. In addition, you will need one hundred and fifty grams of cheese, three tablespoons of white wine, some Provençal herbs, vegetable oil and salt, depending on your taste preferences.
After cooking the steaks, grease a large sheet of foil and place the fish pieces on it. Sprinkle this preparation with wine and add salt to taste. In principle, you can place the fish on separate pieces of foil - in portions.
Cut the onion into half rings and arrange it randomly over the fish. Grate the tomatoes and discard the skins. Place the resulting tomato mass, with a minimum amount of juice, on the onion. Next, season the future dish with Provençal herbs. Grate the cheese on a fine grater and crush the tomatoes with it. Place the steaks in the oven preheated to one hundred and eighty degrees for forty minutes. Ten minutes before the end of cooking, unwrap the foil so that the cheese browns a little.
Chum salmon with sesame
To prepare such an interesting dish, you should prepare about one kilogram of chum salmon fillet, half a glass of sesame seeds, a medium lemon, two hundred grams of hard cheese. In addition, you will need some mayonnaise and vegetable oil. Use salt and seasonings depending on your taste preferences.
First of all, cut the fish into several equal pieces, pour lemon juice over it and leave for half an hour to fully marinate.
Grease the pieces of foil with a small amount of vegetable oil. Then grate the hard cheese, combine it with mayonnaise and sesame seeds to form a thick mass. Place the fish slices on separate pieces of foil and spread the cheese-sesame mixture evenly on top. Wrap the foil a little into a pocket and place it on a baking sheet in an oven preheated to one hundred and eighty degrees. The fish should cook for twenty minutes.
Chum salmon in the oven with a carrot top
Prepare half a kilogram of fish, a couple of onions, sixty grams of cheese and one medium carrot. You will also need a couple of tablespoons of mayonnaise, the same amount of vegetable oil and freshly squeezed lemon juice. Also, use one or two teaspoons of breadcrumbs, salt and pepper depending on your taste preferences.
Cut the fish into portions, remove the bones and backbone. Place the slices in a bowl, pour over lemon juice and sprinkle with salt and pepper. Leave to marinate.
During this time, grate the peeled carrots on a medium grater, chop the onion smaller and fry the prepared vegetables in a heated frying pan with vegetable oil. Salt them a little.
Grease a sheet of foil with oil, place the fish on it, carrots and onions on top, and brush with mayonnaise. Sprinkle the dish with breadcrumbs, wrap a little foil and bake the fish for twenty minutes in an oven preheated to two hundred and forty degrees. Then sprinkle the dish with cheese and put it back in the oven for five to ten minutes.
Dishes made from chum salmon can become a real find for the whole family.
Ekaterina, www.site
P.S. The text uses some forms characteristic of oral speech.
Red fish is not only very healthy, but also incredibly tasty. We offer you several recipes on how to bake chum salmon in the oven.
What kind of fish is this?
Chum salmon is one of the most common, famous and valuable commercial fish of the Salmon family. The maximum recorded weight is 15.9 kg, and the length is 1 meter. It has a very wide habitat. The main value of this type of fish is its low calorie content (138 kcal/100 g), but at the same time high content of proteins and fatty acids. However, we do not recommend that you fry it; chum salmon is best cooked in the oven. This will preserve the lion's share of useful elements, and this is the only way the taste of the fish will be fully revealed. For baking, you can use special bags or foil.
Chum salmon with spices, baked in the oven
This is the easiest and fastest option to prepare. Chum salmon in the oven turns out to be very tender in taste. You can use whole fish or just fillets. Spices are added according to your own preferences. Standard set of products: chum salmon, lime, salt and freshly ground pepper mixture, olive oil.
If the fish is fresh frozen, then it must first be thawed at room temperature. Then clean and gut. Cut into equal pieces and pat dry with paper towels. The skin can be removed or left as desired. Salt the fish, sprinkle with pepper (you can add garlic, dill and thyme), and then place in a dish lined with foil or greased with olive oil. The oven should be preheated to 180°C (for fillets) or 120°C (for whole fish). This easy-to-cook chum salmon in the oven is a great option if you want to serve it with some kind of spicy sauce.
Smooth, uniform steaks are baked for about 4-6 minutes. To check for doneness, insert a wooden stick into the flesh; if it begins to separate, the fish is ready.
Chum salmon under a fur coat in the oven: recipe
This dish turns out to be very satisfying. The recipe involves the use of mayonnaise; we advise all its opponents to prepare homemade or use thick yogurt. All ingredients are indicated for a baking tray measuring 30 by 20 cm. You will need:
- chum salmon (fillet 2-3 cm thick) - 500 g;
- 5 medium potatoes;
- hard cheese - 150 g;
- one carrot (medium);
- one large onion;
- butter - 70 g;
- mayonnaise - 150 g;
- olive oil;
- spices - to taste.
Chum salmon fillet baked in the oven in this way will decorate not only a quiet dinner with the family, but also holidays and friendly gatherings.
Grease the prepared pan with olive oil. Next, lay out the layers in the following order: potatoes (cut into thin slices), butter (grated), chum salmon fillet (seasoned with spices and salt), onion (chopped into thin rings), carrots (grated or cut into strips, mixed with mayonnaise ). Cover the top with foil so that the vegetable “pillow” steams well. Cook for 25 minutes at 180°C. Then take out the pan, open it and sprinkle cheese on top. Bake in the oven uncovered for another 10 minutes. Various combinations of vegetables are possible, it all depends on your personal taste preferences: bell peppers, broccoli, tomatoes, etc.
Chum salmon with mushrooms in the oven
By preparing fish in this way, you will get both a side dish and a main dish at the same time. Everything is very simple. Use sheets of foil (approximately 25 x 20 cm). Products you will need:
- chum salmon - 2 pieces of fillet measuring 10 by 8 cm and 2-3 cm thick;
- porcini mushrooms or champignons - 4-6 pcs. medium size;
- one medium carrot;
- one large onion;
- olive oil - 3 tbsp. l.;
- spices (pepper, oregano, garlic) - to taste.
Cut the carrots into thin slices, mushrooms into slices, onions into half rings, salt everything and place in layers on foil. Place a piece of fish fillet, sprinkle with spices and salt on top, and drizzle with olive oil. Connect the opposite corners of the foil square and create something like a bag, but with space left for steam inside. Arrange them in a single row on a medium-depth baking sheet. The chum salmon should be baked in the oven for about 30 minutes, until the vegetables are soft. You can sprinkle the finished dish with lemon juice before serving.
Sweet and sour or creamy, spicy or tender - they always highlight the taste of food from the best side. Sauces are the finishing touch to a dish. Use the simplest recipe for baking chum salmon in the oven. And the main highlight will be the sauces. We invite you to try three options.
Yogurt sauce
It turns out very soft, the taste is emphasized by lemon and dill. It cooks very quickly. Take:
- Greek yogurt - 150 g;
- dill and lemon juice - 1 tbsp. l.;
- ½ tsp. zest, a pinch of white pepper.
Place everything in a glass jar with a lid and, shaking rhythmically, mix until smooth.
Sweet and sour sauce
It can be used alone or brushed onto fish when it is baked in the oven or on the grill. Have to take:
- butter - 2 tbsp. l.;
- sugar (brown is best) - 2 tbsp. l.;
- 2 cloves garlic (chopped);
- lemon or lime juice - 1 tbsp. l.;
- 2 tsp. good soy sauce;
- ½ tsp. chopped fresh ginger or powder;
- ½ tsp. pepper
Mix the ingredients until the sugar is completely dissolved.
Sour cream sauce with cucumber
This option will suit any red fish. The sauce has a very fresh, summery taste. Ingredients:
- 1 cup chopped cucumber (without seeds);
- 1.5 cups low-fat sour cream;
- 2 tbsp. l. finely chopped green onions;
- dill greens (chopped) - 2 tbsp. l.;
- lemon juice - 1.5 tsp;
- 1 tsp. horseradish root (chopped).
All ingredients must be thoroughly mixed and placed in the refrigerator for 30-40 minutes. Serve with hot baked or barbecued fish.
Chum salmon can not only be baked in the oven. This fish turns out very tasty in pies, for example in traditional Russian rasstegai, grilled or in ukha. Experiment and surprise your family with new dishes and tastes!
How to cook chum salmon in foil:
- Cut the cleaned fish into portions. Season each steak with salt and pepper.
- Cut the tomatoes and lemon into thin slices, but so that the juice does not leak out.
- For each steak, cut out a different piece of foil.
- Place squares of foil on a baking sheet lined with parchment paper. Place the steaks on them, with tomato and lemon circles on top.
- Pack the foil and place the baking sheet in an oven preheated to 190 degrees for 30 minutes.
Rice and pickled vegetables are ideal as a side dish.
If you have frozen fish, so that the meat does not lose its elasticity, you need to defrost it only at room temperature. No microwaves or defrosting under running water! Tender steaks will be hopelessly ruined. And the remaining lemon will save you from the fishy smell on the cutting board. They need to wipe the surface before gutting the chum salmon.
Oven recipes: chum salmon steaks in marinade
If you don’t want to use foil, a special marinade and cherry tomatoes will add juiciness to the fish. For this dish you will need:
- chum salmon – 4 steaks;
- cherry tomatoes – 350 g;
- carrots – 1 pc.;
- onion – 1 head;
- dry marinade – 1 sachet.
Cooking method:
- Pour the dry marinade into a bowl, dilute with 4 tablespoons of water and 2 tablespoons of vegetable oil.
- Stir and soak the steaks in the resulting mixture. They should marinate for 20 minutes, and the fish slices should be turned over every 5 minutes.
- Grease a baking sheet with oil, place tomatoes in the center and fish along the edges. Sprinkle with chopped onion and grated carrots.
- Place the baking sheet in an oven preheated to 190 degrees for 35 minutes.
When this time has passed, the stove must be turned off. But do not remove the baking sheet, but wait another 5 minutes. This will make the fish juicier.
If you don’t want to bother with a side dish, you can bake potato wedges, broccoli or cauliflower florets along with chum salmon. Pieces of pineapple will add a spicy note to the dish.
There are quite a lot of recipes for cooking chum salmon. Housewives love to experiment with fish; they prepare seafood: steamed, fried in a pan, boiled in soup, salted. Each method is individual and prepared based on the tastes of the chef.
It is difficult to spoil chum salmon; the main rule is to complete heat treatment in a timely manner so that the fish is not overdried and remains juicy and soft.
The addition of various ingredients adds special notes to the unique taste of fish and makes the taste sensations more diverse. For variety, it is recommended to flavor ready-made seafood with sauces and use exotic products in marinades. They will not interfere, but will only emphasize the noble taste of red fish and decorate the gala dinner.
Let's take a closer look at several culinary recipes.
Steamed chum salmon steak
The recipe below is a basic one, prepared in a multi-compartment steamer. If desired, you can add other components to the recipe. Rice and vegetables will be used as a side dish.
- chum salmon steaks;
- broccoli;
- peas;
- spices;
- carrot.
Wash the rice thoroughly, place it in a special container in a double boiler, and add some salt. We prepare the steaks: rinse, rub in seasonings, leave for half an hour, then place in the second compartment of the equipment. In the third compartment we put carrots, cut into rings, and broccoli.
Pour in water and cook for about thirty minutes. Combine the finished rice with peas and butter. We put it together with chum salmon, decorate and serve. The dish turns out very tasty and healthy.
Fried chum salmon
- fillet or steaks;
- cream;
- egg;
- basil;
- cream;
- lemon;
- spices.
You can simmer the steaks whole or remove the skin and cut into slices. Prepare the fish, wash and dry. Place the pieces on the hot surface of the frying pan, sprinkle with spices, squeeze out the lemon, cover with a lid, and cook, maintaining low heat. Separately, shake the yolk and cream, add dry basil and ground pepper, mix well.
Finely chop the greens and citrus zest, add the ingredients to the sauce, mix thoroughly. Pour the mixture over the fish and simmer for twenty minutes over low heat. Place the pieces on a plate, garnish, add fresh tomatoes and herbs.
Chum salmon in the air fryer
The technique does not dry out the fish, cooks quickly, and produces a pleasant, smoky taste, just like from a barbecue. Seasonings add spice and piquancy to the dish.
Ingredients:
- steaks;
- garlic;
- olive oil;
- lemon;
- dry herbs;
- pepper, salt.
Prepare the marinade: mix cloves, coriander, ginger, basil with lemon and oil. Pepper, add some salt, mix well. Dip the slices into the prepared filling, place lemon rings on top, and leave for forty minutes. Place the pieces ready for heat treatment on the grill, set to 220 degrees, cook for about half an hour.
That's probably all. In 30 minutes, a delicious dish at home is ready. You can serve it yourself, add some fresh vegetables or bake them in the same air fryer.
Grilled steaks (detailed recipe)
In this version, we will tell you all the features of preparing red fish and reveal some secrets.
- chum salmon;
- freshly squeezed lemon juice;
- spices, seasonings;
- olive oil;
- salt.
Instructions:
- Preparing the fish. We carefully turn frozen steaks into fresh ones by defrosting them in their natural environment. If the carcass is fresh, we clean it from scales, gut it, cut off unnecessary things (fins, head, tail), get rid of bones, it is preferable to remove the skin, this way the fish will turn out tastier, without any foreign flavors. The last step will be cutting into pieces of the size that is convenient.
- Marinade. Prepare all the ingredients: a spoonful of lemon juice, seasonings, two tablespoons of olive oil. Beat with a fork, whisk, wait for a homogeneous mass. We immerse the pieces, roll them thoroughly in the mixture, cover with cling film and a lid, and leave to soak for thirty minutes in a cool place.
- Frying process. The first thing you need to do is heat the surface of the frying pan, do not add oil, cook as is. Turn on high heat, add slices of seafood, fry, wait for a brownish crust. High heat will help you quickly achieve the desired result, 3-5 minutes is enough. You should not keep it at a higher temperature - chum salmon quickly dries out. Therefore, we reduce the heat in time, close the lid, and cook for another fifteen minutes.
- Garnish. Here you can turn on a flight of fancy. Chum salmon accepts any side dish. You can use glass noodles for lovers of Japanese cuisine, classic rice, vegetables in different designs, or mashed potatoes. For lovers of minimalism, you can offer chum salmon solo without adding anything. Decorate the resulting dish with herbs, lemon, and red caviar. Ideal for a festive feast or dinner with loved ones.
Classic chum salmon in the oven
Baked seafood is the most popular and has a lot of variations. We will present the traditional method, and decide for yourself how to diversify it; experiments are welcome.
Ingredients:
- carcass;
- olive oil;
- tomato;
- lemon;
- spices.
We prepare the pieces for manipulation: marinate in a mixture of lemon, oil, spices, dill for forty minutes. Chop tomatoes into rings and onions into strips. We take the pieces out of the filling, put them in a heat-resistant container, and cover the top with a cap of vegetables. Cover with foil, set the temperature to 180 degrees, bake for thirty-five minutes. 10 minutes before the end, unroll the foil and let the top layer brown.
Place chum salmon in the center of the serving plate and place vegetables around it. Decorate with dill and lemon. Very beautiful and always delicious. Suitable for a simple lunch, receiving guests, meeting with friends. Gastronomic pleasure, compliments guaranteed.
We figured out how to deliciously cook chum salmon steaks. It is enough to follow the recommendations, observe the sequence, and take into account the nuances. Your family will truly enjoy it if you cook them the most tender, juicy chum salmon steak.
Let's cook chum salmon with potatoes in the oven! A simple and easy-to-prepare dish that can be served for lunch, dinner, and a holiday table. Chum salmon is a rather dry fish, so we pre-treat it with the addition of vegetable oil and let it marinate a little in a mixture of salt, ground black pepper and sunflower oil. This will slightly protect the fish from loss of juices. Of course, it is better to take fish that has not been defrosted multiple times, this significantly affects its taste.
To prepare chum salmon with potatoes in the oven, prepare the ingredients according to the list.
Wash the fish well, pat dry with a kitchen towel, and remove the skin.
Season the chum salmon with salt, pepper and grease well with sunflower oil. Let's let it sit while we prepare the rest of the ingredients.
Peel the potatoes and cut them very thinly into circles, the onion into half rings, and the pepper into cubes. Place everything on greased paper in a baking dish, add salt and pepper, and wrap in an envelope. Place the chum salmon and potatoes in the oven at 180 degrees for 25-30 minutes (until the potatoes are soft, so they should be cut very thin so as not to dry out the fish).
