Juicy and Tender Whole Pink Salmon Baked in Foil
Appetizing, juicy, festive! Guests will love it! Pink salmon baked whole in foil in the oven comes out incredibly moist and tender. Thanks to the foil, the fish retains its unique flavor and aroma. Vegetables and herbs give the dish a festive look. An amazing treat that requires minimal effort.
Updated : 15 May, 2025
About 30 min.
Ingredients
2 kilograms
Pink salmon
250 grams
Tomato
1
Bell pepper
1
Onion
Marinade
2 tablespoon
Lemon juice
3
Garlic
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the necessary ingredients from the list. Start by making the marinade.
Step 2
In a bowl, mix vegetable oil, lemon juice, garlic (pressed), ground black pepper, and salt. You can add other spices to taste.
Step 3
Use either fresh or frozen pink salmon. If frozen, thaw properly in the refrigerator. It's easier to gut the fish when it's slightly frozen. You can change or add vegetables as preferred.
Step 4
Gut the fish, remove the head, clean off scales, and rinse well. Make crosswise cuts on both sides with a sharp knife, down to the backbone.
Step 5
Slice the tomatoes into wedges. If they're small, just halve them.
Step 6
Remove seeds from the bell pepper and slice it into rings.
Step 7
Peel the onion and slice it into rings.
Step 8
Place the fish on a double layer of foil. Rub the marinade both inside and outside the fish.
Step 9
Arrange the onion, tomatoes, and bell pepper around the fish.
Step 10
Wrap the fish in foil, folding the edges upward to keep the juices inside. Transfer the foil packet to a baking sheet. Bake in a preheated oven at 390°F (200°C) for about 30 minutes.
Step 11
Then open the foil and bake the salmon under the broiler for another 10 minutes at 355°F (180°C).
Step 12
Sprinkle the finished salmon with chopped herbs, garnish with lemon wedges, and serve. Enjoy!