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Pink salmon baked with cheese in the oven

Pink Salmon Baked with Cheese

An original, tasty, and juicy salmon dish! With this fragrant, delicate sauce, you can turn even the plainest fish into something special. And pink salmon baked with cheese looks great on a holiday table and is a treat on an ordinary weeknight, too.

Maria

Recipe author

Pink salmon baked with cheese in the oven

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Composition / ingredients

Servings:

Pink salmon

600

Lemon juice

Ground pepper blend

Salt

Processed cheese

150

Milk

100

Bell pepper (red)

0.5

Parsley (3 sprigs)

Dill (2 sprigs)

Flour

Butter

Nutmeg (pinch)

Ground pepper blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 16 g

Fats 42 % 13 g

Carbohydrates 6 % 2 g

161 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you bake pink salmon with cheese? Get your ingredients ready. Besides the fish in the recipe, you can use other types: sockeye, Atlantic salmon, trout, coho, and so on.
Step 2:

Wash and dry the fish, already gutted and scaled. Cut it in half, then cut each half into two pieces along the backbone. Carefully cut out the backbone itself, and, if you like, pull out the large bones with tweezers.
Step 3:

Drizzle the fish with lemon juice and season with salt and pepper.
Step 4:

While the fish marinates, make the sauce. For a rich yellow color, choose a deep-yellow cheese like cheddar. I'm using processed cheddar (the cheeseburger kind), but regular hard cheese works too — grate it on a fine grater so it melts faster.
Step 5:

Cut the cheese into small pieces.
Step 6:

Cut the bell pepper into small cubes.
Step 7:

Finely chop the parsley and dill.
Step 8:

Melt the butter in a skillet over low heat.
Step 9:

Add the flour and cook, stirring, for about 30 seconds.
Step 10:

Pour in warm or slightly hot milk in a thin stream, stirring constantly. Keep stirring and bring the sauce to a boil. Cook until it thickens, 2–3 minutes. It's important that the milk isn't cold: in a hot pan, the temperature difference makes the flour mixture clump into bigger lumps instead of dispersing.
Step 11:

Stir the bell pepper into the sauce, add the cheese, and stir until the cheese melts.
Step 12:

At the end, stir in the herbs, nutmeg, and freshly ground pepper blend.
Step 13:

Mix everything well. You should have a thick sauce.
Step 14:

Place the fish on a parchment-lined baking sheet and spread the cheese sauce over the top. Bake in an oven preheated to 350°F (180°C) for about 25–30 minutes.
Step 15:

Transfer the finished fish to plates and serve with any side dish — it's delicious with rice, pasta, or fresh vegetables. Enjoy!

Keep in mind that every oven is different. The temperature and baking time may vary from what's given in the recipe. For reliably good results with any baked dish, read up on how your oven behaves.
Never thaw fish all the way if you're going to cut it up! It's best to let it warm on the bottom shelf of the fridge until just barely thawed. Then everything — cutting it into steaks or large pieces, or filleting it — goes smoothly. Fully thawed fish can turn into a shapeless mess when you try to cut it.