Chum salmon with potatoes in the oven - step by step recipe with photos. How to bake chum salmon with potatoes in the oven?

HomeQuick KitchenSecond coursesDishes with fishRecipe for delicious baked chum salmon with potatoes in the oven

Category: Fish dishes

Author: Maria Kvashonkina

3 servings

45 minutes

380 kcal

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Ingredients

In this article you can find out a recipe for chum salmon in the oven, baked with potatoes. In order for the dish to turn out right the first time, you need to take the process of preparing it seriously. To do this, you will need to strictly follow the detailed description and sequence of all stages. In this recipe you will learn how to prepare potatoes for baking so that they have time to bake, what you need to ensure that the fish is not overdried, and so on. These step-by-step instructions will help you avoid mistakes and serve a flavorful and satisfying dish.

Kitchen appliances and utensils: gas or electric oven, cutting board, knife, coarse grater, kitchen scale, foil, deep container, tablespoon, baking sheet, paper kitchen towel, dinner plate, spatula.

Oven-baked chum salmon in potatoes with mayonnaise dressing

• fresh chum salmon - 1 kg;
• potatoes - 2 kg;
• carrots - 4 pieces;
• onions - 3 pieces;
• mayonnaise - 180 grams;
• vegetable oil - 120 ml;
• salt and pepper to taste.

Prepare chum salmon. To do this, clean the fish from scales and fins, gut it and remove bones. Cut the fillet into portions.

Grate the carrots on a coarse grater. Onion, previously peeled, cut into half rings.

Cut the potatoes into thin slices and mix with vegetable oil.

Pour a little more vegetable oil onto the baking sheet and place the potatoes in one layer. Place chum salmon pieces on top. Salt, pepper, season with mayonnaise.

Bake at 200 degrees for 40 minutes.

Chum salmon with potatoes in foil baked in the oven

• chum salmon - 1 kg;
• potatoes - 1 kg;
• onions - 2 pieces;
• tomato - 2 pieces;
• lemon - 0.5 pieces;
• vegetable oil;
• salt pepper.

Thoroughly clean the chum salmon, gut it and remove the bones. Cut the fillet into portions. Rinse the tomatoes with hot water, remove the skin and cut the pulp into small pieces.

Cut the onion into rings and mix with vegetable oil. Peel the potatoes, divide into halves.

Place onion rings on foil, salt and pepper. Place chum salmon on top and sprinkle with lemon juice. Place tomato slices on top. Close the foil tightly and place on a baking sheet.

Casserole of chum salmon and potatoes in the oven

• chum salmon fillet - 6 pieces;
• potatoes - 5 pieces;
• onion - 1 piece;
• carrots - 2 pieces;
• lemon juice - 1 tablespoon;
• parsley - 1 bunch;
• chicken egg - 2 pieces;
• flour - 3 tablespoons;
• olive oil;
• salt and pepper to taste.

Wash the chum salmon fillet thoroughly, dry it and cut it into portions. Peel the potatoes and pass through a meat grinder. Finely chop the onion and grate the carrots.

Grease a baking dish with olive oil, lay out a layer of potatoes, then fish, onions and carrots. Then repeat the layer. Combine eggs with flour and pour this mixture over the baked goods. Salt and pepper.

Preheat the oven to 190 degrees, bake for half an hour.

Sprinkle the finished dish with finely chopped parsley.

Chum salmon with potatoes in spicy sauce in the oven

• potatoes - 500 grams;
• chum salmon (fillet) - 1 kg;
• cheese - 150 grams;
• tomatoes - 2 pieces;
• onions - 2 pieces;
• dill - 1 bunch;
• basil - 1 bunch;
• parsley - 1 bunch;
• garlic - 4 cloves;
• mayonnaise - to taste;
• sunflower oil - to taste;
• salt and pepper.

Cut the chum salmon fillet into portions. Cut the tomatoes into thin rings. Peel the potatoes and cut into slices. Peel the onion and chop finely.

Grease a heat-resistant baking dish with sunflower oil. Lay out the chum salmon, then the onion. Place potatoes and tomatoes in the next layer.

Prepare spicy dressing. To do this, finely chop parsley, dill, and basil. Crush the garlic. Add salt and pepper. Drizzle lightly with sunflower oil and mix thoroughly. Sprinkle seasoning over fish. Add grated cheese on top and coat with mayonnaise.

Bake for 40 minutes, preheating the oven to 200 degrees.

Step-by-step preparation

Food preparation

1. We rinse 3 chum salmon steaks under cold running water and remove excess moisture from them with a kitchen paper towel.

2. Peel 600 g of potatoes, cut into thin strips and place in a deep container.

3. Remove the husk from 1 onion, cut it into thin half rings and add to the potatoes cut into strips.

4. Sprinkle potatoes and onions with 0.5 tsp. salt, pour 0.5 tbsp. l. sunflower oil and mix thoroughly with a tablespoon to properly lubricate the vegetables.

Baking fish

1. Turn on the oven at 250°C and leave to warm up.
2. Place 3 pieces of foil on a baking sheet and fold the edges, creating a small mold out of it.

3. Place a fish steak in each of the resulting molds, leaving room for potatoes and onions.

4. Sprinkle chum salmon pieces on both sides with 1 tsp. salt, then sprinkle 0.5 tsp on one side. seasoning for fish and pour in the juice of 0.5 lemon, then turn it over to the other side, again sprinkle with 0.5 tsp. seasonings and pour in the juice of 0.5 lemon.

5. After seasoning and lemon juice, pour 0.5 tbsp over the steaks. l. sunflower oil.

6. Next to each piece of fish, place a portion of potatoes and onions, about 1/3 of the portion in each form.
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7. Place the baking sheet with the molds in the already preheated oven and leave for 15 minutes.

8. Grate 50 g of hard cheese on a coarse grater. After 15 minutes, take the baking sheet out of the oven, sprinkle grated cheese on top of the potatoes and send the baking sheet back for 10-15 minutes until the potatoes are ready.

9. After 10-15 minutes, turn off the oven, take out the baking sheet, place a piece of chum salmon and baked potato on a dinner plate with a spatula and serve.

In order not to tear the food foil in the process of creating the molds, they can be made in advance. To do this, take a box or suitable container, turn it upside down and put the prepared sheet of foil. Then we carefully bend the foil, giving it the shape of a box or container. To do this, you need to press the foil sheets tightly to the surface, and then remove the finished form from our base.

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.

Cooking tricks

• If chum salmon is frozen, then it is best to defrost it in the refrigerator on the top shelf, so it will retain all its beneficial and tasteful qualities;
• It is best to marinate the fish in a marinade of lemon juice, olive oil and spices before baking. This way it will be fragrant and juicier;
• The fish will turn out even tastier if it is baked with vegetables; it is best to place the chum salmon on a layer of vegetables, for example, tomatoes, onions, sweet peppers and potatoes;
• During the preparation process, do not forget to sprinkle the fish with spices, herbs and ground black pepper, this will add additional flavor;
• Additionally, chum salmon can be coated with mayonnaise and grated cheese, this will make the dish more nutritious and satisfying.

Chum salmon in the oven is an original treat that will brighten up any table - everyday and festive. This fish goes well with any side dishes - boiled potatoes, rice, vegetables. You should definitely try it, because its preparation is very simple. Therefore, do not put off cooking this fish until later, but start right now!

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 Fish main courses / Baked fish in the oven

Recipes for chum salmon in the oven

Every housewife tries to find new and tasty dishes, varied and healthy. Fish dishes often save the situation, because they contain microelements necessary for humans. During cooking, it is important to preserve the maximum amount of vitamins, so the most optimal method of heat treatment is chum salmon in the oven. You can find a lot of tips on the Internet on how to cook this fish. It can be baked with different vegetables and spices, in foil, in a sleeve, whole or in pieces under a vegetable coat.

Cooking features

• Food from fresh and chilled fish always turns out more juicy than from frozen fish. However, frozen chum salmon is cheaper and can also be used for baking. It is only important to allow the fish to thaw in natural conditions, without exposing it to sudden temperature changes. It is best to let it first lie in the main chamber of the refrigerator, then complete the defrosting process at room temperature. Trying to speed up the process using a microwave will result in the fish losing liquid, destroying its structure, causing the pieces to become loose and dry. This will negatively affect both the taste and appearance of the finished snack.
• A thrifty housewife tends to purchase whole chum salmon, since such fish is much cheaper, and when gutted there is a chance of finding caviar in it. Cutting red fish into steaks will not cause any difficulties even for an inexperienced cook.
• You can cut chum salmon for baking into steaks of different thicknesses. The thinner the pieces, the faster they will bake. It is highly undesirable to overexpose chum salmon in the oven, as it can dry out.
• To prevent the fish from drying out during baking, it is protected with foil by wrapping it or covering the form in which the food is located. Fish baked in a culinary sleeve will not dry out either. Chum salmon also turns out juicy if it is cooked with vegetables in a rich sauce. The cheese crust can also reduce the risk of drying out the fish.
• Chum salmon will turn out more tasty and aromatic if you marinate it before baking. Spices with a strong aroma and vinegar are not suitable for this purpose. Typically, red fish is marinated in olive oil and lemon juice. You can also use cream, sour cream, mayonnaise, and soy sauce as a base for the marinade. When it comes to seasonings, it is advisable to limit yourself to black or white pepper and a small amount of herbs. Dill or basil will do.

You can serve baked chum salmon steaks separately or with a side dish. It can be served with potatoes, rice, fresh, boiled or baked vegetables prepared in any way. Often chum salmon is immediately baked with vegetables, which saves the cook from having to prepare a side dish for it separately.

Chum salmon in cream in the oven

• chum salmon fillet – 1 kg;
• potatoes – 5-6 pcs.;
• vegetable oil;
• bell pepper – 2 pcs.;
• zucchini – 150 g;
• cheese – 150 g;
• green onions;
• cream 15% fat – 100 ml;
• garlic – 3 cloves;
• lemon;
• spices for fish.

1. Cut the fillet into large pieces.
2. Boil the potatoes until half cooked, peel and cut into slices.
3. Cut the pepper into strips, zucchini into slices.
4. Grease a baking dish with oil and add potatoes.
5. Place fish, peppers and zucchini on top.
6. Pour in a mixture of cream, lemon juice, spices and garlic.
7. Place in the oven for 25 minutes. Finally, sprinkle with green onions and grated cheese and leave for another 5 minutes until the cheese melts (as in the photo).

Chum salmon baked with potatoes in creamy sauce

Red fish in cream excites the imagination so much that just reading the recipe makes your mouth water. Keep it very simple.

Compound:

• Chum salmon steaks – 350 gr.
• Potato tubers – 5 pcs.
• Onions, carrots - 1 pc.
• Lemon juice - large spoon.
• Basil - a couple of pinches.
• Salt, ground pepper, oil.
• Seasoning for fish - spoon.

For the cream sauce:

• Cream 20% - 200 ml.
• Butter – 50 gr.
• Flour - a large spoon.

How to bake:

1. Rinse the steaks, sprinkle with lemon juice, and sprinkle on both sides with the spices and seasonings indicated in the recipe.
2. Peel the potato tubers, divide into slices 5-8 mm thick. Place in a container, pour in a couple of tablespoons of sunflower oil, sprinkle with pepper and salt. Stir.
3. Place the potato slices on the bottom of the pan and place in the oven for 20 minutes.
4. At the same time, chop the onion randomly and coarsely grate the carrots. Sauté in a frying pan in a small amount of oil, adding one at a time. After 5-6 minutes, turn off the burner.
5. At the same time, prepare the sauce. To do this, melt the butter in a separate frying pan and add flour. Fry, stirring the contents vigorously, until the flour turns golden.
6. Quickly pour in the cream and stir. Heat the sauce until it boils. Then simmer, without letting it boil too much, for 1-2 minutes until the mixture becomes thick enough.
7. Remove the pan with potatoes from the oven. Pull apart, freeing the middle. Place chum salmon steaks.
8. Cover the fish with a layer of fried vegetables.
9. Sprinkle with cream sauce. Cook at 200 o C, turning on the timer for 25-30 minutes, depending on the weight of the fish.

Chum salmon baked in foil

If you want the fish fillet to be especially tender, ensure it is sealed during baking: this way it will better absorb the aroma of spices and not lose its own juices and fat. Cooked chum salmon in the oven in foil will become an indispensable dish on your table, especially since this recipe is time-tested.

• fish – 500 g;
• tomatoes – 3 pcs.;
• onions – 2 pcs.;
• half a lemon;
• vegetable oil – 30 ml;
• salt, pepper to taste.

1. Wash the fish well and remove the skin.
2. Separate the fillet, trying to remove all the bones.
3. Cut into long strips along the ridge. Brush the slices with half the vegetable oil and spices.
4. Cut the onion into rings, sprinkle with the remaining oil.
5. Pour boiling water over the tomatoes, remove the skin and cut into slices.
6. Take a baking dish lined with foil. Layer onions and fillets.
7. Then sprinkle with lemon juice and top with tomato slices. Cover the top tightly with foil.
8. Bake for 25 minutes at 190 degrees. Five minutes before cooking, you can open the foil to allow the dish to brown.

Sources:

https://potionsquirrel.ru/kakprigotovim/index.php/gotovim-v-dukhovke/2020-keta-zapechennaya-v-dukhovke-s-kartofelem https://polzavred.ru/keta-v-duxovke.html https: //sovets.net/8098-keta-v-duhovke.html

How long and at what temperature to bake

Steaks of medium thickness (1.5-2 cm) are baked in an oven preheated to 180-200 degrees for 20-30 minutes. Thinner pieces will be ready in 15-25 minutes. If the steaks are thick, then increase their baking time by 5-10 minutes.

Sometimes the baking time is different due to the fact that the dish contains products that require longer heat treatment. To obtain the expected result, it is important not to exceed the baking time specified in a specific recipe.