Juicy pink salmon in the oven sauce. Easy to cook!

Juicy pink salmon in the oven sauce. Easy to cook!



  1. portion of pink salmon fillet 600 gr (8 pieces)
  2. chopped pink salmon fillet 300 gr
  3. salt to taste
  4. ground black pepper to taste


  1. onion 2 pcs. medium (200 gr)
  2. carrots 1 pc. small (100 gr)

Mashed potatoes:

  1. potatoes 1 kg peeled
  2. 2 eggs
  3. salt 1/2 tsp or to taste
  4. ground black pepper 1/4 tsp or to taste


  1. 2 eggs
  2. sour cream 20% 300 gr
  3. dill 3 tbsp
  4. cheese 100 gr
  • Main ingredients: Pink salmon, Potatoes, Onions, Carrots, Cheese, Sour cream, Greens


baking sheet, foil, knife, cutting board, pan, spoon, plate, pan


Step 2: Mashed Potatoes.

I washed the potatoes, peeled them, put them in a pot, poured water and boiled until cooked. I didn’t salt it during cooking. I pour out all the water from the finished potato, mash it, mash it and let it cool slightly. Then, in mashed potatoes, add salt, black pepper and loosened chicken eggs. Mix everything thoroughly, cover the pan with a lid and set it aside for now.

Step 3: Fry.

I’ll do the roasting. In a frying pan in a small amount of vegetable oil, fry the onions cut into quarters and grated carrots on a coarse grater until soft. And also while setting aside.

Step 4: Filling.

I’ll prepare a fillet of pink salmon. You can buy ready-made fillets, but I prefer to buy whole frozen fish weighing usually about 1.3 - 1.5 kg. I give her a little thaw, not until the end. I clean it from scales and viscera, wash it, cut off my head, tail and fins. Separate the fillet from the bones. Since the fish is still not completely thawed, it is easy to do. The fish is well cut and does not fall apart.
I cut off the abdomen from a piece of fillet so that the portioned pieces are even, and lay it aside for now. I cut the fillet into portions. I remove all the bones that I can detect. It is more convenient to do this with tweezers. I got eight portion pieces with a total weight of about 600 grams, I put them on a plate.
After cutting the fish, non-standard pieces and trimmings remain on the fillet. I use them too. On a separate plate I stack the scraps from the head of the fish (without skin), from the bones. The tail portion is not suitable for batch cooking, so here I also separate the fish meat from the bones, remove it from the skin, cut it into small pieces and put it in the same plate. I also put here skinned and cut into small pieces of abdomen, which I had previously cut from a piece of fillet. Everything goes to business. As a result, I got almost 300 grams of small pieces of fish. I carefully check that they do not have any bones. Lightly sprinkle all prepared fish with salt and black pepper.

Step 5: Fill

In a bowl I mix chicken eggs, sour cream, finely chopped dill (I had frozen) and semi-hard (or hard) cheese grated on a fine grater.

Step 6: Build.

I put a piece of foil on a baking sheet, grease it with vegetable oil and put portioned fish pieces on it so that there is a small distance between them, about half a centimeter. I form the sides of the foil.

I put the second piece of foil on the same baking sheet, grease it with vegetable oil and sprinkle it with plenty of breadcrumbs. The previously prepared mashed potatoes are visually divided into six parts, with wet hands I take one part of the mashed potatoes, form a bowl and lay on the breadcrumbs. If the mashed potato turned out to be liquidish, then you can add 2 to 3 tbsp. flour and mix well. I make a deepening in the potato balls with a spoon so that we get potato baskets with high sides. I put previously prepared small fish pieces in these baskets. Then I put the fried onions and carrots on the fish. I put both portioned pieces and the fish in the potato baskets.

Spread the fill on top. It should cover all fish, especially portioned pieces. They should be completely in this fill.

Step 7: Cooking.

I put the baking tray with the fish in the oven preheated to 180 degrees and bake it until cooked. I usually put a baking sheet in the middle of the oven and bake for about 20 minutes.

I like both options for making pink salmon. It turns out juicy, aromatic, tasty. Both portioned portions and potato baskets are easily removed from the foil.

Potato baskets do not fall apart, do not spread during cooking. In both cases, the fish can be served in portions, on a plate it will look beautiful and appetizing.