In our country, pink salmon is the most popular representative of red fish, since its price is quite acceptable, and there are not very many bones in the fish.
It should be noted that it is best to buy not frozen fish, but chilled fish, because more nutrients are stored in it.
The most common mistake when cooking pink salmon is overcooking or overdrying it in the oven. You need to bake pink salmon no more than 30 - 40 minutes, while it is fried for 20 minutes, and boiled for 15 minutes.
So that the fish is not dry, you just need to marinate it first and only then bake it in the oven. Marinade can be made with mayonnaise, onions and lemon juice.
Pink salmon meat is practically devoid of fat, and therefore the most acceptable way of cooking it is baking, not frying. But if you still want to fry the fish, then you need to cook and serve it with sauce. By the way, if you fry the fish, pour it with lemon or orange juice, you get a rather exotic dish.
If pink salmon are kept in lemon juice for half an hour before cooking, then its meat will be very tender.
There is another secret of giving this fish tenderness: you can keep it from half an hour to two hours in vegetable oil (in sunflower or olive oil), then pink salmon can not only be baked, but even fried.
If you overdo it with spices, it will overpower the delicate aroma and taste of pink salmon. It will be enough to emphasize the taste of the fish with salt, black pepper, lemon juice and vegetable oil.
The most juicy pink salmon is obtained by baking it in foil. The fish fillet is washed, dried with a paper towel, then poured with marinade from a glass of cold water, pepper, salt, half a lemon and put into the refrigerator for 20 minutes. When the fish is marinated, it is laid out on foil, covered with a layer of finely chopped onion on top, then a layer of chopped boiled eggs and sprinkled with cheese. The foil is wrapped and the fish is baked in the oven for about half an hour. Serve with chopped herbs.
