Pink salmon baked in creamy sauce

Name: Pink salmon baked in creamy sauce
Total time: 45 minutes
Yield: 6
Cuisine: Russian
Ingredients: Pink salmon - 1400 g; Cream 20% fat - 200 g; Olive oil - 17 g; Wheat flour for baking - 15 g

Cookinero 10 Apr 2025

3990

Pink salmon is considered a dietary fish. But in addition to this, it has many other advantages. For example, normalization of the thyroid gland and restoration of hormonal balance in women. Also, the fish fibers contain a large amount of omega-3 fatty acids.

How to cook Pink salmon baked in creamy sauce

Step 1

In a deep bowl, mix the cream and flour. Mix thoroughly to avoid lumps. Whisk until thick. Add olive oil and seasonings, mix again.

Step 2

Place the pink salmon in a deep baking dish and pour the sauce over it. Cover the dish with foil and place in an oven preheated to 180 ℃ for 20-25 minutes.

Pink salmon baked in creamy sauce - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fish instead of pink salmon?

Yes, you can substitute pink salmon with other fatty fish like trout, Arctic char, or even cod, though cooking times may vary slightly depending on thickness.

What can I use if I don't have heavy cream for the sauce?

You can replace heavy cream with full-fat coconut milk for a dairy-free option, or a mixture of half milk and half Greek yogurt for a lighter texture.

How should I store leftovers, and how long will they last?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the sauce from separating.

Can I make this dish gluten-free?

Absolutely! Swap the flour with a gluten-free flour blend or cornstarch to thicken the sauce without compromising texture.

What sides pair well with this baked salmon?

Serve with roasted asparagus, steamed green beans, or a light quinoa salad to balance the richness of the creamy sauce.

Can I freeze this dish for later?

Freezing is not recommended, as the creamy sauce may separate when thawed and reheated, affecting the texture.

How can I make this recipe low-carb or keto-friendly?

Replace the flour with xanthan gum (1/4 tsp) or almond flour to thicken the sauce while keeping it low-carb.

Is it necessary to cover the dish with foil while baking?

Yes, the foil traps steam, keeping the salmon moist. Remove it in the last 5 minutes if you prefer a slightly caramelized top.

Can I use frozen pink salmon for this recipe?

Yes, but thaw it completely and pat it dry to prevent excess water from thinning the sauce. Adjust baking time if needed.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Potatoes stuffed with mushrooms

Airy Easter cake

Cottage cheese pies with apples

Delicious homemade cake

Zucchini jam with orange for the winter

Cabbage Pies