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Pink salmon baked in creamy sauce

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Cookinero 10 Apr 2025
5260
Pink salmon baked in creamy sauce

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

Pink salmon baked in creamy sauce

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

Pink salmon baked in creamy sauce

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

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.
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.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the sauce from separating.
Absolutely! Swap the flour with a gluten-free flour blend or cornstarch to thicken the sauce without compromising texture.
Serve with roasted asparagus, steamed green beans, or a light quinoa salad to balance the richness of the creamy sauce.
Freezing is not recommended, as the creamy sauce may separate when thawed and reheated, affecting the texture.
Replace the flour with xanthan gum (1/4 tsp) or almond flour to thicken the sauce while keeping it low-carb.
Yes, the foil traps steam, keeping the salmon moist. Remove it in the last 5 minutes if you prefer a slightly caramelized top.
Yes, but thaw it completely and pat it dry to prevent excess water from thinning the sauce. Adjust baking time if needed.

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