Whole stuffed pink salmon baked in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake whole stuffed pink salmon in the oven? Prepare the necessary ingredients. If the fish is frozen, defrost it first. To do this, place the fish in the refrigerator overnight so that the process is gradual and the fish does not release a lot of juice. Use spices and seasonings according to your taste and desire. Any mushrooms will do. If they are frozen, defrost them in advance.

2. STEP 2

   

   Pre-wash the carrots in running water with a brush, peel them, and grate them on a coarse grater. You can use a fine grater, but in this case the degree of chopping of the carrots will not affect the taste of the filling. After all, vegetables are fried and then baked in fish and they turn out equally soft.

3. STEP 3

   

   Rinse the pre-peeled onions with water and cut into small cubes.

4. STEP 4

   

   Rinse the parsley under running water, dry, and finely chop.

5. STEP 5

   

   Pour vegetable oil into the frying pan. Over medium heat, fry the prepared carrots and onions, stirring occasionally so that the vegetables fry evenly and do not burn. Bring vegetables until half cooked.

6. STEP 6

   

   Add parsley, Provençal herbs, basil, salt to the vegetables, stir. Cook the vegetables for another 10 minutes, stirring occasionally.

7. STEP 7

   

   Wash the mushrooms and dry them to remove excess moisture. Finely chop.

8. STEP 8

   

   Fry the mushrooms in a frying pan with vegetable oil until tender, add salt at the end of cooking. At the same time, do not forget to stir. If you use frozen mushrooms, they will need to be cooked longer, until the liquid has completely evaporated and further frying. Cool the prepared mushrooms and vegetables slightly.

9. STEP 9

   

   Meanwhile, take care of the fish. If the fish is unpeeled, cut the belly and clean out all the insides, remove the gills so that the fish does not taste bitter. Using a sharp knife, scrape off the scales from the tail to the head. Rinse the fish thoroughly under running water and dry well with paper towels.

10. STEP 10

    

    From the belly side, make cuts along the ridge on both sides. Then carefully break the spinal bone near the head and at the end of the tail and remove it. Remove all rib bones and small bones.

11. STEP 11

    

    Carefully cut off the fish fillet, leaving a part of it on the skin about 0.5 cm thick. Do this carefully so as not to damage the skin of the fish, it is important that it remains intact without damage. Salt the inside of the fish a little and add spices if desired.

12. STEP 12

    

    Grind the cut fillet into minced meat in a meat grinder or blender, or finely chop with a knife. Combine minced fish with fried vegetables and mushrooms, mix.

13. STEP 13

    

    Place the prepared filling tightly onto one half of the fish. Close with the other half, press lightly, giving the fish the correct shape.

14. STEP 14

    

    Sew up the belly of the stuffed fish with food or regular thread so that the filling does not come out. But in this case, the filling sets well during baking and does not try to leave the belly.

15. STEP 15

    

    Before baking, wrap pink salmon in foil to prevent the fish from drying out and retain its juiciness.

16. STEP 16

    

    Bake the stuffed fish in an oven preheated to 180 degrees for 25 minutes. 5 minutes before cooking, remove the fish from the oven, carefully unfold the foil so as not to burn yourself. Place back in the oven to brown the fish. When baking, rely on your oven.

17. STEP 17

    

    Serve the stuffed fish hot with any side dish. Boiled potatoes are ideal. You can supplement the dish with fresh vegetables and herbs. Bon appetit!

Comments on the recipe

Kinga

10.09.2023

4.7

A royal dish, thank you. A new recipe has appeared on the site - baked pink salmon with vegetables. I also took note.

Mila

10.09.2023

4.5

Whole stuffed pink salmon baked in the oven turns out very juicy and tender. I found this recipe and cooked fish for a family holiday. This is cool! The pink salmon turned out so juicy like never before. Thank you very much for the recipe!