Pink salmon fillet baked in the oven juicy

3 servings
1 hour

How to bake juicy pink salmon fillet in the oven? Prepare the products. I cooked from frozen fillet, but you can take fresh fish. Defrost the fish on the bottom shelf of the fridge if necessary. Do not defrost to the end, so it will be easier to clean and cut on the fillet. How to cut fish into fillets? Remove the fins and head, gut. Along the ridge, cut the carcass to the spine. Turn over on a barrel. Cut the meat from the ridge bone with a sharp knife.

Turn the carcass to the other side and cut the fillet on the other side. Remove the skin from the fillet with a knife. Grate the fish fillet with salt, ground pepper and spices (basil, oregano) or use ready-made spices for fish. Drizzle with lemon juice on top. Leave the fish to marinate for 30 minutes.

Peel the onions and carrots. Finely chop. To prevent the onion juice from irritating the mucous membrane of the eye so much when cutting, rinse the onion and knife under running cold water. If the cutting board is greased with a piece of lemon, then it will not absorb the onion smell. Heat the refined vegetable oil well in a pan with a high degree of smoke. Fry the vegetables for a couple of minutes, stirring until the onions are clear and the carrots soft.

Take a suitably sized foil sheet. Place the fried onions and carrots on top of it.

Top the vegetable pillow with pink salmon fillet and carefully cover the fish with foil. You can wrap it in several layers of foil so that the released juice does not flow out when baking. Transfer the fish to a baking sheet.

Bake the fish in an oven preheated to 200 degrees for about 20 minutes. Take out the pink salmon tray, open the foil and return to the oven to bake for another 10 minutes. Serve the finished fish with salad and rice. Enjoy your meal!