Pink salmon stuffed with rice.

Pink salmon fish is rich in nutrients that have a positive effect on the condition and appearance of a person. Thanks to these properties, dishes from it are healthy, satisfying and at the same time they are very tasty. In order not to cook the side dish separately, it can be placed directly in the peeled pink salmon, that is, stuff the fish. A piece of this dish can replace a full meal.

Principles of cooking stuffed pink salmon

For the preparation of stuffed fish, fresh or frozen pink salmon is suitable. The latter must be “slowly” thawed before starting cooking, first on the shelf of the refrigerator, then at room temperature. This will keep her in shape better. The fish is gutted, if necessary, the backbone is taken out. In this case, it is necessary to ensure that punctures, cuts do not form on the carcass and it remains intact.

There are many options for fillings for stuffed fish. Together with pink salmon, you can bake mushrooms, vegetables, cereals such as rice and buckwheat. Vegetables and mushrooms are pre-stewed or fried, the cereals are boiled until half cooked, then mixed with other ingredients. Stuffed pink salmon is baked in the oven. The dish is cooked from 45 minutes to an hour, depending on the size of the carcass. You can bake pink salmon in foil or a sleeve, so it will be juicier.

Stuffed salmon recipe

Cooking stuffed pink salmon at home is not difficult. To do this, you must have minimal skills in working with fish. A variety of fillings allows you to satisfy the taste preferences of everyone. Below are detailed recipes for stuffed pink salmon with original fillings, such as shrimp or scrambled eggs with tomatoes.

Pink salmon with champignons and cheese

Time: 1 hour 40 minutes.
Calorie content of the dish: 2180 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

Baked pink salmon stuffed with champignons and cheese will not leave anyone indifferent. The fish should be served almost immediately from the oven, in which case the cheese will be stringy, which will give the dish a delicate texture. According to this recipe, before stuffing, the carcass is marinated in mayonnaise and spices. To save time, you can use a store-bought product, but it's better to make the sauce yourself.

Ingredients:

pink salmon - 1 pc.;
onions - 2 pcs.;
hard cheese - 100 g;
champignons - 100 g;
mayonnaise - 80 g;
lemon juice - 20 ml;
sunflower oil - 20 ml;
garlic - 3 cloves;
spices - optional.

Cooking method:

Rinse the fish, make an incision along the belly, gut, remove the backbone and remove small bones.
Drizzle the fish with lemon juice, set aside.
In a separate bowl, mix mayonnaise with salt and fish spices.
Peel the garlic, squeeze into mayonnaise, mix until smooth.
Lubricate the carcass generously inside and out with the resulting sauce, leave to marinate for half an hour.
Rinse, clean the mushrooms, cut into small pieces, fry in sunflower oil.
Peel the onion from the husk, cut into small cubes.
Coarsely grate the cheese, mix with onions, add salt and pepper to taste.
Stuff the pickled carcass tightly with stuffing, rewind with a thread, wrap in foil, as shown in the photo.
Bake stuffed fish for 1 hour at 180°C.
After 30 minutes, unfold the foil so that a golden crust forms.

With rice and eggs

Time: 1 hour 30 minutes.
Servings: 4 people.
Calorie content of the dish: 1731 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

A filling of white rice and boiled eggs is often added to savory pastries. This combination of products can also be stuffed with fish. In the recipe, the filling is supplemented with carrots, onions, hard cheese and fresh herbs, which makes the dish varied in taste. Rice is better to take polished, mostly round varieties, they are more sticky, ideal for stuffing.

Ingredients:

rice - 75 g;
hard cheese - 50 g;
greens - 20 g;
sour cream 20% - 20 ml;
eggs - 2 pcs.;
pink salmon - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
spices - optional.

Cooking method:

Rinse rice in several waters, pour boiling water and boil until fully cooked.
Hard boil the eggs, remove the shells, grate on a coarse grater.
Peel the onion, chop finely.
Rinse the greens, dry, chop finely.
Peel the carrot, cut into thin strips.
Coarsely grate the cheese, mix with the rest of the ingredients for the filling.
Get rid of the backbone of pink salmon, remove small bones with tweezers.
Cut the remaining meat on the ridge with a knife, chop finely, mix with rice.
Salt the filling, pepper, mix until smooth.
If the mixture turned out to be dryish, then you can add a tablespoon of water or milk.
Stuff the fish with stuffing, carefully sew up the cut or rewind with a thread.
Top the stuffed carcass with sour cream so that a crust forms during cooking.
Transfer to a baking sheet, bake at 180°C for about an hour.

Time: 1 hour 40 minutes.
Servings: 4 people.
Calorie content of the dish: 1817 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

Hearty pink salmon stuffed with buckwheat porridge will satisfy your hunger for a long time. Grains must be cooked separately. So that the filling is not dry, onions fried in butter are added to it. According to the recipe, the carcass is rubbed with lemon slices. This eliminates the fishy smell and gives a special flavor note. Pink salmon with buckwheat is baked in foil, which makes the dish rich in taste.

Ingredients:

pink salmon - 1 pc.;
onion - 1 pc.;
lemon - 1 pc.;
buckwheat - 200 g;
butter - 20 g;
spices - optional.

Cooking method:

Rinse the buckwheat, boil it, put it in a colander to dry it.
Peel the onion, finely chop, fry in a pan with a piece of butter.
Add buckwheat to the onion, salt, pepper, mix and transfer to a plate to cool the porridge.
Cut the gutted fish along the spine, pull out all the bones.
Cut the lemon into slices, rub them on the inside of the fish.
Gradually fill the carcass with stuffing, put pieces of butter inside, then wrap or sew with thread.
Wrap the fish in foil, bake for an hour at 180°C.
15 minutes before the end of cooking, remove the top layer of foil to bake the crust.
Garnish the finished dish with the remaining lemon slices.

With scrambled eggs and tomatoes

Time: 1 hour 10 minutes.
Servings: 4 people.
Calorie content of the dish: 1992 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

The original omelet filling with tomatoes goes well with the taste of pink salmon, and it cooks very quickly. Tomatoes are mixed and fried along with eggs. To make the omelet more tender, before cutting the tomatoes, you can get rid of the skin by blanching. Cheese gives a special texture to the dish. Any hard grade can be used, but it is important that it melts well during heat treatment.

Ingredients:

pink salmon - 1 pc.;
tomatoes - 2 pcs.;
eggs - 4 pcs.;
hard cheese - 100 g;
sunflower oil - 20 ml;
spices - optional.

Cooking method:

Gut the fish, if necessary, make an incision along the fin, carefully remove all the bones.
Rub the inside of the carcass with salt.
Dice two large tomatoes.
Beat eggs with salt, mix with tomatoes, fry an omelette.
Cut hard cheese into slices.
Put half of the cheese on top of the cooled omelet, put the other half inside the carcass.
Roll the omelette into a roll, place between the fillets.
Fasten the carcass with thread or toothpicks.
Transfer to a baking sheet greased with sunflower oil.
Bake for 45 minutes at 180°C.
Half an hour after the start of cooking, remove the stuffed fish and brush with sunflower oil for shine and an even blush.

with mackerel

Time: 1 hour 10 minutes.
Servings: 4 people.
Calorie content of the dish: 2276 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

Unusual at first glance, the recipe will surprise you with its pleasant taste. The idea of stuffing pink salmon with other fish justifies itself. It is better to take smoked mackerel, this will give a special taste and aroma to the dish. In addition to mackerel, the filling includes crab sticks, egg yolks, herbs and onions. Together, these ingredients form an original culinary ensemble.

Ingredients:

pink salmon - 1 pc.;
smoked mackerel - 1 pc.;
onion - 1 pc.;
egg yolk - 3 pcs.;
crab sticks - 100 g;
greens - 20 g;
sunflower oil - 10 ml;
spices - optional.

Cooking method:

Remove bones and innards from pink salmon, if necessary.
Disassemble the smoked mackerel into fillets, cut the flesh into small pieces.
Fill pink salmon with mackerel pulp.
Grind crab sticks, sprinkle on top.
Grind boiled egg yolks with chopped herbs, add spices, spread with the next layer.
Lay onion half rings on top of the filling.
Fasten the stuffed carcass with a thread or toothpicks, transfer to a greased baking sheet.
Bake for 40 minutes at 200°C.
If the fish starts to burn during baking, brush it with sunflower oil.

With shrimps

Time: 1 hour 20 minutes.
Servings: 4 people.
Calorie content of the dish: 2541 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

A festive version of stuffed fish with shrimp will decorate the table. Seafood goes well with the taste of pink salmon. Shrimps do not need to be pre-heated, they will be completely cooked while baking the fish in the oven. Pink salmon will not be dry, because in addition to seafood, the filling contains sautéed vegetables and a sauce of hard cheese and mayonnaise.

Ingredients:

pink salmon - 1 pc.;
carrots - 2 pcs.;
onions - 3 pcs.;
shrimp - 300 g;
mayonnaise - 50 ml;
hard cheese - 50 g;
walnuts - 50 g;
lemon juice - 25 ml;
sunflower oil - 20 ml;
spices - optional.

Cooking method:

Clean, gut the fish without cutting off the head and tail.
Rinse the carcass well, rub the inside with salt, sprinkle with lemon juice.
Peel the shrimp, cut into small pieces, leave a few pieces for serving.
Grate cheese, mix with mayonnaise.
Peel the vegetables, finely chop the onion, grate the carrots on a coarse grater.
Transfer the vegetables to a pan with hot sunflower oil, sauté until soft.
Add shrimp, chopped nuts, mix, add salt and pepper.
Stuff the fish with a slightly cooled filling, sew the belly with a thread.
Cover the baking sheet with foil, lay out the stuffed carcass, cover with a piece of foil on top so that the skin does not burn, pour a little water on the baking sheet.
Bake for 40 minutes at 200°C, 10 minutes before the end of cooking, remove the foil from the fish to form a crust.
Before serving, garnish the dish with whole, lightly boiled shrimp.

With vegetables

Time: 2 hours 40 minutes.
Servings: 4 people.
Calorie content of the dish: 2288 kcal.
Purpose: basic.
Cuisine: Jewish.
Difficulty: medium.

Appetizing stuffed salmon in the oven with vegetables is an ideal dinner option, especially for people who adhere to the principles of proper nutrition. Fish is perfectly digested with vegetables, which makes this dish especially valuable. Vegetable filling can be selected based on taste preferences. If it is difficult to get a particular vegetable fresh, you can use a frozen mixture.

Ingredients:

pink salmon - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
Bulgarian pepper - ½ pcs.;
frozen beans - 200 g;
frozen champignons - 200 g;
suluguni cheese - 100 g;
lemon juice - 20 ml;
olive oil - 20 ml;
dried basil - 2 g;
spices - optional.

Cooking method:

Clean, gut the fish, if necessary, remove the backbone and small bones.
Rinse the carcass well under running water, dry with a paper towel.
Rub the fish with salt, pepper, lemon juice and oil, leave to marinate for at least 2 hours.
Finely chop the peeled onion, fry until soft.
Add mushrooms, grated carrots, strips of bell pepper to the onion, fry until soft.
Then add the beans, simmer for another 3 minutes and remove from heat.
Season the mixture with dried basil, salt and pepper.
Add the diced cheese to the warm vegetable mixture, mix well.
Stuff the fish with stuffing, tie with string.
Lay the stuffed fish in a baking sleeve, tie the edges.
Send to bake in an oven preheated to 200 degrees.
After 10 minutes, lower the heat to 180°C and cook for another 20 minutes.
Leave the stuffed fish with the oven turned off for 10 minutes.

Video

Stuffed pink salmon is not only delicious: it is also a completely independent dish that does not need additional “accompaniment”. Perhaps decorate with fresh vegetables ... And besides, the stuffed fish seems larger than it is, which cannot but rejoice: after all, it will last longer. You can stuff fish with a variety of fillings. This article contains the most appetizing.

Pink salmon with mushrooms and cheese

Even if you got an already gutted and headless carcass, you should further process it: cut off the tail and fins, carefully cut the fish along the spine and pull out all the bones. The resulting fillet is rubbed with pepper and salt. Two hundred grams of champignons (per kilogram fish) are chopped coarsely, a large onion - finely. In vegetable oil, both are fried (until softened), after which the excess liquid is filtered with a slotted spoon. The first half of pink salmon is placed on a sheet of foil and smeared with butter, after which the mushroom filling is placed. It is generously sprinkled with chopped dill, and on top of it - with grated cheese. The structure is covered with the second half of the fillet to make it look like a whole fish, lime (or lemon) circles with parsley sprigs are laid out on it. Then the stuffed pink salmon is wrapped tightly with the free edges of the foil. The sheet is placed in an oven for an hour at 180 degrees. Ten minutes before the end of the allotted time, to get a delicious tan, the foil unfolds and the fish comes back. Such stuffed pink salmon is served, baked in the oven, whole - it is supposed to be cut right at the table.

Pink salmon with scrambled eggs and tomatoes

Culinary virtuosos can leave the carcass intact by pulling the ridge through the incision in the abdomen. However, if you are too lazy to mess around or lack the necessary skills, you can cut the fish in the same way as described above - you still get tasty and neat stuffed pink salmon. The recipe this time prescribes to salt the carcass only from the inside. For the filling, two large tomatoes are cut into small cubes, mixed with four beaten eggs and salt. An omelet is made from the mixture (on the stove, in the microwave or in the oven - as you prefer). One hundred grams of cheese are cut into slices. Half is placed on a cooled omelette, the second part is the fish inside. The omelet rolls into a roll and is inserted between the fillets. Stuffed pink salmon is fastened with a thread or toothpicks, laid out on a greased sheet and put into the oven for 45 minutes. After about half an hour, the carcass is removed and smeared with vegetable oil - for shine and an even blush. Served neatly cut, on lettuce leaves, garnished with olives and lemon slices.

Pink salmon with rice

It would seem that the filling is extremely simple - and the fish with it turns out to be very tender and juicy. The carcass is cut, as in previous recipes, rubbed with salt and spices and set aside until the “minced meat” is ready. For him, three spoons of rice are boiled - this amount is quite enough for a kilogram fish. Grains are best taken from round varieties, they are more sticky, and should be thoroughly rinsed with cold water before cooking. The onion and some greens are crushed, a piece of cheese and a small carrot are coarsely rubbed. All components are mixed, an egg is added and a spoonful of milk is poured in, after which the filling is laid out over the fillet and covered with its other half. In order for this stuffed pink salmon, baked in the oven, to acquire a beautiful crust, the top is smeared with sour cream (you can use mayonnaise). In the oven, it will stand from half an hour to an hour, depending on the size of the carcass.

fish in fish

A very unusual recipe - and just as successful. We will not describe the cutting of pink salmon itself again, it is no different from other recipes. But the composition with which our stuffed pink salmon will be stuffed requires detailed instructions. For him, smoked mackerel is taken, disassembled into fillets, all the bones are removed, and the meat is cut into small slices. They are evenly distributed over pink salmon. A 100-gram package of crab sticks is cut and sprinkled on top. Three egg yolks are ground with finely chopped greens and laid out in the next layer. A small onion is crumbled in half rings and distributed on top. The multilayer filling is covered with the second half of the fish, the structure is fastened with skewers and sent to the oven for forty minutes (it heats up to 200 degrees). If the top starts to burn during cooking, grease it with sunflower oil. Result: you have stuffed baked pink salmon on your table, which has a very delicate taste and simply unique aroma. When serving, you can sprinkle the fish with lemon - it will only benefit from this in taste.

Carrots with raisins

Another very simply stuffed pink salmon, which acquires a delicate and original taste. The cut carcass is sprinkled with lemon, salted and sprinkled with spices, after which it stands right on the table for a quarter of an hour. Two carrots are coarsely rubbed, half a glass of raisins is steamed, both ingredients are mixed with half a glass of sour cream, crushed garlic (to taste) and the juice of one small lemon. For greater tenderness, rings of two onions are first placed on a baking sheet, and stuffed pink salmon is already collected on them. The filling is placed on one half, covered with a second fillet, smeared - very generously - with sour cream and sprinkled with dried herbs. After forty minutes of baking, you can enjoy.

Pink salmon recipes in the oven with various combinations.

Pink salmon is a red fish that is very tasty and healthy. It's no secret that at least once a week in your menu you need to leave a place for fish. After all, fish protein is absorbed much faster.

The main significant plus is the presence of phosphorus, iodine and other macro- and microelements. In particular, it is in this fish that there is such an important element as omega-3 unsaturated fatty acids. It is low in fat, which makes it a dietary product.

In very rare cases, it can cause allergies or intolerances. Therefore, everyone can enjoy such yummy. And if you do not know how best to cook it, then we advise you to study the recipes proposed below.

Pink salmon baked in the oven with mayonnaise and cheese: recipe

Due to the low fat content, some of these fish may seem a bit dry. But here the method of preparation plays a big role. It is this recipe that will help make the dish juicy, tender and incredibly tasty.

For this we need:

salmon fillet
hard cheese
mayonnaise
vegetable oil
lemon juice
salt, pepper and other spices (optional)

There is nothing difficult in preparing such fish. And, most importantly, fast and tasty:

First you need to turn on the oven to reach a temperature of 180°C.
Next, let's cook the fillet. It must be washed, dried and cut into pieces. Better not to make them too small.
Put the fish on a greased baking sheet. Sprinkle your favorite seasonings on top. And do not forget to salt and sprinkle with lemon juice. Then grease with mayonnaise and sprinkle with grated cheese.
Bake until the fish is golden brown. It is prepared quite quickly, on average it will take about 30 minutes to cook. Of course, depending on the oven and the size of the pieces themselves.
It remains to put on a dish and decorate as fantasy dictates.

A little tip: so that the cheese does not dry out, some housewives resort to tricks - smear a small amount of sour cream on top.

How delicious to bake salmon in the oven whole?

Of course, any holiday table will be decorated with baked fish, and even better if it is cooked whole. Such a dish can rightly be called festive. Each hostess can choose her own way of cooking.

But in order to taste cook salmon whole in the oven, you need to choose the right one first. Pink salmon should be bought already gutted. Thus, it will be possible to see the color of the belly. It must be inside Pink colour. That's what it says about the freshness of the fish.

To prepare a delicious whole pink salmon you need:

whole salmon carcass
lemon
garlic (2-3 cloves)
salt, pepper and other seasonings
olive oil

Seasonings can be taken universal for fish, you can add thyme or rosemary, and also forget about greens. It is not only great for fish, but also makes it even more attractive. Even regular dill will do.

First of all, of course, we will prepare the carcass. Wash well and dry. It is necessary to make several longitudinal cuts. Thus, all the meat is well marinated.
Next, prepare the marinade. Combine oil, garlic and seasonings. Squeeze the juice of half a lemon and finely grate the zest. All this is good to grate the fish on both sides and inside. And leave for about half an hour to soak.
Cut the other half of the lemon into slices. Insert into the cuts and decorate the fish. If you use greens, then sprinkle it on top.
Bake in foil for 30 minutes at 180°C. Then remove the foil or unfold to get a golden crust on top. It's another 25 minutes.
Arrange on a pretty platter and serve.

Step-by-step recipe for juicy pink salmon in the oven in the sleeve with a photo

Another quick recipe that will appeal to many housewives. It is in the sleeve that the fish will never turn out to be overdried. And most importantly, it will be low-calorie.

You will need:

pink salmon carcass
half a lemon
sea salt
peppercorns
Bay leaf

Let's prepare the carcass. If necessary, gut, peel, wash and dry. No need to cut into pieces.
Rub with salt. You can not regret it, the fish will take as much as it needs. Sprinkle with lemon juice. Let it stand for 15 minutes.
Next, place it in the sleeve, adding pepper and bay leaf. Tie the sleeve well. Since in the process juice will be released, which may leak out.
Place in the oven for 25-30 minutes. The temperature should be 170-180°C.
Cut into pieces before serving.

Juicy pink salmon in a creamy garlic sauce baked in the oven: recipe with photo

According to this recipe, pink salmon can be cooked not only for your household, but also for a guest. It will be very juicy and fragrant, thanks to the creamy garlic sauce. You can also add your favorite seasonings or herbs for an incredible taste.

Required to take:

pink salmon carcass or ready-made steaks
cream packaging
garlic (2-4 cloves)
lemon juice (optional)
salt, pepper, sugar
greenery

The next process is:

Steaks need to be cooked. If they are purchased, then it is enough to rinse and dry. If there is a whole carcass of pink salmon available, then it must first be cleaned and washed. Then cut into slices two fingers thick.
Combine salt and sugar. You can grind this mixture, or you can immediately grate the steaks. Sprinkle with lemon juice. Let stand for a few minutes.
Fry until golden brown in a pan. Only on one side.
While the steaks are frying, you can prepare the sauce. Combine cream with garlic and chopped herbs. Dried dill is ideal. And it will be delicious, and beautiful. If you want to experiment, add a few mint leaves instead of dill. Get an unusual and unique taste and aroma.
Then lay the steaks on a baking sheet, fried side up. Pour in the sauce. And bake for 25-30 minutes. Sauce should be golden brown.

Pink salmon in puff pastry baked in the oven: recipe with photo

Another unforgettable recipe for cooking pink salmon, which can decorate the festive table and delight with its taste. In puff pastry, the fish is juicy and nutritious.

Necessary:

salmon fillet
puff pastry - 400 g
soy sauce - 2 tbsp
vegetable oil - 1 tbsp
sesame seeds (optional, for sprinkling)

It should be noted right away that the fillet can be cooked in pieces, or whole. If for a festive table, then it is better not to cut the fillet. For dinner with the family, you can cut it into pieces and everyone will get their own battered fish.

Prepare according to one scheme:

First of all, let's prepare the fillet. All bones must be removed and washed.
Mix soy sauce with vegetable oil. Lubricate the pink salmon with this mixture.
The next step is to wrap the fish in an adze. Fasten the edges well. At the end, sprinkle with sesame seeds.
Bake for 25 minutes at 180°C.
Do not cut a whole pink salmon before serving. Already butchered directly in front of the guests.

Pink salmon in sour cream sauce, baked in the oven, recipe with photo

Our housewives in sour cream sauce like to cook a lot of dishes, pink salmon is no exception.

salmon fillet or carcass
sour cream - 2 tbsp. l
glass of warm water
flour - 1 tsp
salt, pepper, a pinch of sugar
greens (optional)

This fish will just melt in your mouth. It will turn out very juicy and tender. You can be sure - everyone will ask for supplements:

Cook fish. Remove the fins, cut into pieces, salt and pepper.
Now let's get to the sauce. Mix sour cream with spices and flour. Mix well. Add water and mix again so that there are no lumps.
Put the slices of pink salmon on a baking sheet and pour over the sauce. It should completely cover the fish. If there is a piece of hard cheese in the refrigerator, you can sprinkle it on top.
Bake for 20-30 minutes, the temperature should be 180-200°C.
Sprinkle with fresh herbs before serving.

Royal pink salmon in the oven: recipe

Royal pink salmon, of course, will become the number one dish on any table. The main thing is that there is nothing complicated in its preparation, and any hostess can handle such a recipe.

a piece of pink salmon
white mushrooms - 100 g
bulb
mayonnaise - 2 tbsp. l
breadcrumbs
hard cheese
seasoning, herbs

One of the important criteria is good mushrooms, it is better to take champignons:

Mushrooms should be washed, peeled (optional) and cut into beautiful slices. Chop the onion.
Fry all this until golden brown with a small amount of vegetable oil.
While frying onions with mushrooms, you can do fish. It needs to be cleaned, cut off the excess and cut into pieces.
Prepare batter. In one bowl, mix the egg with mayonnaise and seasonings, in the second - breadcrumbs.
Dip each piece of fish in the egg mixture, then roll in breadcrumbs. And fry until golden brown on both sides.
Then lay the pieces on a baking sheet. Mix the mushrooms with the batter that remains. And then put on each piece of fish.
Bake such fish for 15 minutes at a temperature of 200 ° C.
Sprinkle with grated cheese and let stand in the oven for a couple more minutes.
Decorate with herbs before serving.

Pink salmon baked in sour cream with cheese: recipe

If guests suddenly come, but there is nothing to put on the table, then such a recipe will help any hostess. And sour cream and cheese are likely to be found in every refrigerator.

pink salmon
sour cream - 150 g
hard cheese - 150 g, more can be
onion (optional)
salt pepper

The dish is not only easy and quick to prepare, but also does not require many ingredients:

Pink salmon should be cut into pieces and skin removed. Wash well and shape
Mix sour cream and grated cheese, as well as salt, pepper and seasonings at your discretion
Peel and cut the onion into half rings, and then put on the fish
Pour in the mixture
Bake for 30 minutes at 180°C

Pink salmon baked in the oven under a marinade with carrots and onions: recipe

This dish will easily turn an ordinary dinner into a small celebration.

pink salmon - 0.5 kg
lemon juice
carrot
tomatoes or tomato paste - 2 pcs or 3 tbsp
peppercorns and bay leaf
Carnation
vinegar - 1 tbsp
frying oil

It is the vegetable marinade with carrots and onions that will help make pink salmon meat juicy, tender and fragrant:

Cut the fillet into pieces, salt and add spices. Let stand for a while and wrap in foil. Bake for 15-20 minutes at 190°C.
While the pink salmon is cooking, grate the carrots, cut the onion into cubes and fry everything until golden brown. Then add tomato and some water. Simmer for 7 minutes.
Then add spices, vinegar here and stew the same amount.
Transfer the fish to a beautiful dish, and put the finished marinade on top.
Cool to room temperature and refrigerate for several hours.
This dish can be served both cold and warm. In any form, it will be low-fat and insanely tasty.

Oven-baked pink salmon with pineapple: recipe with photo

Another pink salmon recipe that will not leave anyone indifferent.

salmon fillet
big onion
jar of canned pineapple slices
hard cheese
mayonnaise and spices

Such a treat will perfectly dilute a simple dinner or decorate a festive table. And also suitable even for a picnic:

Cut the meat of our pink salmon, chopping it into pieces. Their parameters should be such that the pineapple is bold.
Place the fish on a baking sheet, brushing it with fat. Sprinkle each slice well with salt, pepper and mayonnaise.
Next, lay out the pineapple and cheese slice. You can grind it, this will not change the taste.
Bake in the oven until golden, about 30 minutes. The temperature must be 180°C.

Pink salmon baked with champignon mushrooms in the oven: recipe

For such a recipe, no special skills of the cook are needed, it is simple and fast. And most importantly, everyone can experiment.

pink salmon (fillet)
big bow
mushrooms - 200-400 g
mayonnaise
spices

Some people like to add carrots, someone will like it if there are tomatoes. And someone sees this dish with olives.

Prepare the fillet. Divide into portions, season. Sprinkle with lemon juice if desired. Place in a baking dish.
Next, cook the mushrooms. Remove the skin from the caps and cut into pieces, chop the onion into half rings.
Lay out the first tier of onions, and then - fried mushrooms. By the way, you need to pour boiling water over the onion to remove the bitterness and make it softer.
The final stage is to grease with mayonnaise and sprinkle with grated cheese.
Bake for 20-30 minutes until done. The temperature must be 180°C.
Before serving, you can sprinkle with herbs.

Pink salmon fillet steaks or slices baked in the oven with potatoes: recipe with photo

Such a dish can rightfully be called universal. It will perfectly decorate the table and leave the guests full. And so that the fish does not turn out to be overdried, you should add cream or sour cream.

pink salmon carcass
potatoes (about 1 kg)
cream or sour cream (1 cup)
lemon juice
hard cheese
seasonings

Cooking:

The carcass should be cut into steaks, and the fillet, respectively, into pieces. The main thing is not to forget to carefully process and trim the fins.
Then season the fish well, sprinkle with lemon juice and put it somewhere for half an hour. Wasting no time, take care of the potatoes. It needs to be cleaned and cut into slices.
The first layer will be potatoes. In the form, by the way, pour a little oil and grind well.
Pickled fish - this will be the second layer.
Pour cream over everything and sprinkle with grated cheese.
Bake until done at 170°C.

Pink salmon baked with lemon in foil in the oven: recipe with photo

Lemon is the first friend of any fish. It is he who will help make the meat juicy, tender and give the necessary acid. What is the flavor of this dish?

Pink salmon fillet
whole lemon
greenery
spices

It's very easy to prepare:

We are preparing our fillet. In this recipe, you can immediately cut it into pieces, or you can leave it whole. It won't change the taste. It already depends on personal preference.
Rub salt and pepper well. Leave for half an hour.
Finely chop the greens. Combine with lemon juice (halves). And cut the other half into slices.
Send the fish to the foil, pour over the juice and overlay with lemon slices. Roll up well, paying special attention to the edges.
Bake 30 min. 10 minutes before readiness, unfold the foil. Thus, you get a beautiful golden crust. Temperature - 180°C.

Pink salmon baked in the oven with cheese and tomatoes: recipe with photo

Simple and tasteful - that's what we can say about this meal. It is insanely simple, so every housewife will be able to cope with a solid five. And the guests will be completely delighted with such a dish.

Pink salmon carcass
tomato (2-3 pieces, medium size)
onion (optional)
mayonnaise
lemon juice
spices

It is better to take the carcass or ready-made steaks. But even with fillet pieces, you will also get an excellent taste of this dish.

Cut the carcass into pieces, salt and sprinkle with lemon juice. Other seasonings can be added
Put in a mold and grease with mayonnaise
Peel the onion, cut into rings and put on each piece
Also cut the tomatoes into rings. And put it on the fish too
Top with grated cheese
Bake for 30-40 minutes at 170-180°C

Pink salmon baked with rice in the oven: recipe with photo

Pink salmon prepared according to this recipe will help the hostess in preparing a full meal. It will be hearty, healthy and very tasty.

Pink salmon fillet
rice - 1 cup
bulb
carrot
hard cheese
sour cream
salt pepper

The main thing is not to overdry the fish:

The first step is to rinse the rice well and cook until tender. Add some salt while cooking.
Then peel the fillet from the skin and cut into pieces. Salt, pepper, leave to stand.
Now you need to fry the chopped onion and grated carrots. Put a layer of rice, a layer of onions with carrots, a layer of fish in a large form.
Lubricate everything well with sour cream to make the fish juicy. If you take mayonnaise, then you should consider that it is a little salty. Therefore, pink salmon should be salted less.
Sprinkle with grated cheese and, if desired, herbs.
Bake for 20-30 minutes, temperature 180°C.

Whole salmon stuffed with vegetables baked in the oven: recipe with photo

If you want to show off your culinary skills in front of your guests, then this recipe will definitely come in handy.

Pink salmon (whole)
onion - 2 pcs
carrots - 2 pcs
mushrooms - 200-300 g
mayonnaise (or sour cream)
salt pepper
dill greens

This dish looks very beautiful and tastes amazing. And, most importantly, it is original. And you can safely experiment with the filling.

Pink salmon is better to buy whole, with the head. So it will look better, especially on the festive table. If necessary, gut. But the tail and fins do not need to be trimmed. Wash well.
Grate the carrots, chop the onion and mushrooms and fry.
When everything cools down, add salt, pepper and herbs. Mix and put inside the fish.
The belly is neatly sewn with threads. Don't forget to remove them before serving.
Mix mayonnaise with salt and pepper, and then rub the fish on all sides. You can also drizzle with a little lemon juice.
Bake 40 min. Maybe more, depending on the size of the fish.
Sprinkle with fresh dill before serving.

Try at least a few of the proposed recipes and we are sure that over time you will try everything. After all, the taste of pink salmon will not leave your family indifferent.

Video: A simple and delicious recipe for baked pink salmon

Every housewife can cook stuffed pink salmon. It is quite simple to make, and the result is a tasty and healthy holiday dish.

Stuffed salmon is served as an independent dish. As an addition to it, you can only serve fresh vegetables.

Stuffed pink salmon basic cooking principles

There are many options for preparing stuffing for stuffed pink salmon. Mushrooms, rice, buckwheat, vegetables, etc. All this can be used as fillings.

If you prepare a filling from cereals, then they are pre-boiled, and only then mixed with the rest of the ingredients. Vegetables and mushrooms for filling are fried or stewed.

The pink salmon itself is gutted and the backbone is taken out. At the same time, make sure that the carcass does not have punctures or cuts. The fish is then stuffed and the incision is sutured. The result should be a whole carcass.

Then the prepared pink salmon is baked in the oven for 45 minutes. You can also bake fish in foil or a sleeve.

Recipe 1. Stuffed pink salmon

seasoning for fish and salt;
three cloves of garlic;
juice of half a lemon.

1. We wash pink salmon, make an incision along the belly, gut, take out the backbone and remove all small bones. Drizzle the fish with lemon juice and set aside.

2. In a deep bowl, mix mayonnaise with salt and spices for fish. We clean the garlic from the husk and squeeze it through the garlic press into mayonnaise. We mix.

3. With the resulting sauce, generously grease the fish inside and out. Let marinate for half an hour.

4. Wash mushrooms, clean, chop into pieces and fry. Peel the onion and cut into small cubes. Three cheese on a grater. Mix mushrooms with cheese and onions, salt and pepper.

5. We fill the gutted fish tightly with stuffing, rewind it with a thread, wrap it in foil and send it to the oven for an hour. After half an hour, open the foil so that the pink salmon is browned.

Recipe 2. Pink salmon stuffed with rice

spices and table salt;

1. Rice is thoroughly washed under the tap, then pour boiling water over it and boil until tender. We cool. Peel the onion and chop finely. We wash the greens, dry and chop. Mix chilled rice with herbs and onions. Peel the carrot and cut into thin strips. Coarsely three cheese.

2. We wash pink salmon, cut it in the middle and take out the backbone. Using tweezers, remove small bones. We cut off the meat remaining on the ridge with a knife, finely chop and fill it with milk. Slightly squeezing the flesh of the fish from the milk, mix it with the rice filling. Salt and season with allspice.

3. Fill the fish with filling, adding it gradually. Then we carefully sew up the incision, or we rewind the carcass with threads. Put on a baking sheet and bake at 180 C for about an hour.

Recipe 3. Stuffed pink salmon with buckwheat

buckwheat glass;
pepper and kitchen salt;

1. Rinse the buckwheat, boil it and put the groats in a colander so that it dries out a little. Peel the onion and chop. Fry it in butter until golden brown. Pour the buckwheat into the pan and mix with the onions. Salt, pepper and transfer to a bowl to cool the porridge.

2. Gut the pink salmon carcass by making an incision along the abdomen. Cut the lemon into slices and rub the inside of the fish with it. Put buckwheat with onions inside the fish. Do this gradually, filling the carcass tightly. Put in a couple of pieces of butter. Gently sew the belly with bright threads.

3. Wrap the prepared fish in foil and bake in the oven for an hour. After half an hour, remove the top layer of foil so that the pink salmon is browned.

Recipe 4. Stuffed pink salmon baked in foil

kilogram carcass of pink salmon;
50 g butter;
200 g pork fat;
salt and ground black pepper;
large onion.

1. Defrost fish overnight. Rinse under tap and gut. Pull out the spine, cut off the fins. Carefully separate the meat from the skin so that it remains intact.

2. Twist the pink salmon meat in a meat grinder. Peeled onions and lard also chop in a meat grinder. Salt, pepper and mix the minced meat.

3. Lay the prepared minced meat on one half of the fish, observing its shape, and cover with the second half. Gently sew the fish with thread.

4. Cover the baking sheet with foil. Brush pink salmon with butter and place on foil. Wrap the carcass tightly and bake at 170 C for about forty minutes. Put the fish on a dish and cut into pieces. Garnish with lemon and herbs.

Recipe 5. Stuffed pink salmon with eggs

three eggs;

1. Peel the pink salmon from scales, gut, remove the head. Open the fish, lay it belly down, straighten the sides and press hard. Take out the bones, carefully remove the spine. Remove the fillet from the skin.

2. Clean the fish meat from the bones and chop in a blender. Peel the onion and chop finely. Fry the onion in oil until golden brown. Boil eggs and cut into pieces. Put the fried onions, eggs and chopped greens in the minced meat. Salt and pepper. Mix the stuffing with your hands.

3. Put the minced meat on the skin, pressing lightly with your hands. Sew the fish with bright threads and place the carcass on a greased baking sheet. Put the fish in the oven for forty minutes. Bake at 180 C. Remove the fish, cool, remove the threads and cut into portions. Arrange on a plate lined with lettuce and herbs.

Recipe 6. Stuffed pink salmon with cheese

pink salmon carcass;
eggs 5 pcs.;

1. Rinse the defrosted pink salmon carcass, cut out the spine and remove all bones. Do everything carefully so as not to damage the skin.

2. Brush the outside of the carcass and brush the inside generously with olive oil. Salt and sprinkle with a little sugar. Put the fish in a bag, tie it up, and leave to marinate in the refrigerator for two hours.

3. Beat five eggs into a bowl, pour in 100 ml of milk, seasonings and sugar and beat well with a whisk. Pour the resulting mixture in a thin layer into the pan and fry the omelette. Then add the rest of the mixture, lay out the chopped tomatoes and sprinkle with grated cheese. Put for 10 minutes in an oven preheated to 200 C.

4. Cut the cheese into thick enough slices. Put them on the opened pink salmon carcass. Then put an omelet on one half. We cover with the second half and sew in place of the cut.

5. Cover deco with foil. Lubricate it with olive oil and put the carcass of the fish on it. Put in the oven for 45 minutes. In this case, every 10 minutes, generously coat the pink salmon with olive oil. Serve whole or cut into portions.

Recipe 7. Stuffed pink salmon Festive

shrimp 300 g;
three onions;
greens, black pepper and salt;
carrots 2 pcs.;
walnuts half a glass.

1. Clean and gut the pink salmon without cutting off the tail and head. Rinse the carcass and pat dry with a disposable towel. Then rub the outside and inside with salt, and sprinkle with lemon juice. Set aside to marinate. Peel and chop the shrimp, reserving a few for serving. Mix grated cheese with mayonnaise.

2. Clean the vegetables. Finely chop the onion. Coarsely grate the carrot. Place in skillet and sauté over moderate heat until soft. Throw in chopped nuts and shrimp. Mix, salt and pepper.

3. Stuff the carcass of the fish, then sew the belly with kitchen thread. Cover deco with foil. Grate the fish with mayonnaise and cheese, and put on foil. Cover the top of the salmon with foil. Pour some water over the deco. Put in the oven for forty minutes. Then remove the foil from the top and bake for the same amount of time. Put the finished fish on a dish and decorate.

Recipe 8. Pink salmon stuffed with vegetables

Art. l. lemon juice;
200 g of frozen beans;
pepper, dried basil and kitchen salt;
Art. l. olive oil;
half a bell pepper;
100 g of suluguni and Russian cheese;
200 g frozen champignons.

1. Clean the fish, cut along the back and gut. Make small incisions at the base of the head and tail, and remove the spine. Remove the gills, remove small bones and rinse the carcass under a tap. Pat dry with a disposable towel. Rub with salt, pepper, sprinkle with lemon juice and butter and leave to marinate for several hours.

2. Chop the peeled onion and lightly fry. Then add mushrooms, coarsely grated carrots, pepper cut into strips, and simmer, stirring until soft. Put the chopped beans, simmer for another three minutes, and turn off the heat. Season with pepper, salt and basil. Add the diced cheese to the warm vegetable mixture and stir to combine.

3. Put the fish belly down, and put the stuffing tightly enough. Tie the carcass with kitchen string. Put the fish in a baking bag and place in an oven preheated to 180 C for 10 minutes. Then lower the heat a little and let it sit for another 20 minutes. Turn off the oven and leave the fish in it for another 10 minutes.

Recipe 9. Pink salmon stuffed with potatoes

1. We clean the potatoes, wash them, and cut them as small as possible. We clean the carrots and roughly three. We free the onion from the husk and chop finely. We chop the greens. We put all the vegetables and herbs in a deep bowl, salt, add spices and mix.

2. My pink salmon, cut off the tail and head. We make an incision along the back, and take out the giblets and the ridge. Rinse again, dry with towels and rub with salt. We stuff the fish with the vegetable mixture, rewind it with kitchen string and put it in a baking bag. We close the package on both sides with special clips. We put in an oven preheated to 200 C. We bake the fish for about an hour. At the end, open the package so that the pink salmon is browned on top.

Recipe 10. Pink salmon stuffed with stewed cabbage

salt, dried dill, sugar and ground pepper;
10 g of tomato paste;
50 g olive oil;

1. Finely chop the cabbage. We clean the carrots, and coarsely three. Finely chop the peeled onion with a knife. Pour half the olive oil into the pan, put on the stove, and fry the onion in the pan until transparent. Add carrots to the onion, and fry for another three minutes. Then we put cabbage to the vegetables and simmer everything together for 10 minutes. Salt, pepper, add tomato paste, season with dried dill and sugar. Add a little water and simmer over low heat until tender.

2. We gut the pink salmon, making an incision along the back, take out the ridge and all the small bones. We wash the carcass, and dry it with a disposable towel.

3. Squeeze out the juice from the lemon. Mix it with olive oil, salt and pepper. Rub salmon with marinade inside and out.

4. We stuff the prepared fish with stewed cabbage. We tie with kitchen thread, put it on a baking sheet and bake for half an hour at a temperature of 180 C.

To make pink salmon juicy, soak it before baking in a mixture of onion, mayonnaise and lemon juice.
If you preliminarily soak the fish in olive oil for half an hour, it will turn out to be especially tasty and juicy.
Use spices with care. If you overdo it with them, you will kill the taste and aroma of the fish. Black pepper, salt, vegetable oil and lemon juice are best suited for this fish.
Bake pink salmon in foil, so you keep all the juices and flavors of the fish.

Favorite by many, inexpensive and unpretentious pink salmon fish is easy to cook. Yes, so that it will look very impressive, and the guests will fight for the supplement. Do not be alarmed, because it is very easy to bake a whole fish stuffed with vegetables and cheese. By the way, you can make the filling any way you like. How to cook this very easy dish, I will tell you in this step-by-step photo recipe. Whole salmon stuffed baked in the oven Will decorate any festive table. For every day, you can cook no less tasty dish -.

- pink salmon (whole) - a carcass of about 700 gr.,
- Bulgarian pepper - 150 gr.,
- parsley - 1 bunch,
- green onion - 1 bunch,
- hard cheese 100 gr.,
- garlic - 2 cloves,
- mayonnaise or sour cream - to taste,
- seasonings - to taste.

Recipe with photo step by step:

1. Thoroughly wash pink salmon inside and out. If necessary, we clean from scales. Cut off the fins. We increase the incision on the abdomen. With a sharp thin knife, carefully, so as not to damage the skin and not pierce the carcass through and through on the back, we make two parallel cuts along the spine. We take out it and other bones.

2. To make it easier to pull out all the bones, you can use tweezers. We wash the carcass again and dry it.

3. Cooking the filling. You can vary it to your taste, but my family really liked the combination of vegetables and cheese. Finely chop the parsley and green onions, bell pepper - medium cubes. Three cheese on a coarse grater. Season with salt and spices to taste, mix.

4. To taste (if you like more juicy fish), you can add half a tablespoon of sour cream or mayonnaise to the filling. We lay the filling in the carcass, distribute it carefully over the entire abdomen.

5. We stab pink salmon with toothpicks along the entire length.

6. Cover the baking sheet with foil. We put the fish, sprinkle abundantly with spices on top.

7. coat the pink salmon carcass with sour cream (mayonnaise). If you want to get a more dietary dish, you can skip this step. This one comes out no less tasty.

8. Bake stuffed pink salmon in the oven at a temperature of 22 degrees for 30-40 minutes. When the fish is covered with a crispy crust, you can serve it to the table, cut into portioned pieces.