Can I freeze cooked pink salmon?

It's not recommended, as thawing makes the fish lose moisture and texture. It's best to prepare only what you'll eat in one sitting.

How long should I bake pink salmon?

30 minutes at 200°C (400°F) is ideal. If the steaks are thick, you can extend to 35 minutes, but keep an eye on it to avoid drying out.

What can replace mayonnaise in this recipe?

Sour cream, Greek yogurt, or a mix of olive oil and lemon juice work well. The flavor becomes lighter, but the fish may be slightly less moist.

How do I know when it's done?

The fish is ready when the flesh flakes easily and turns opaque. The juices should run clear when pierced with a knife.

Can I use frozen fish without thawing?

It's better to thaw frozen salmon in the fridge overnight first. Baking it frozen will result in dry, unevenly cooked fish.

Pink salmon with cheese

Name: Pink salmon with cheese
Total time: 30 min
Yield: 3 порции
Cuisine: International
Ingredients: Pink Salmon — 500 g; Semi-hard cheese — 200 g; Mayonnaise — 200 g; Salt — 5 g; Spice — 5 g

40min

910g

Nutrition per 100g

341

This baked pink salmon with cheese is a dish that wins with its simplicity and flavor. Tender fish, a creamy mayo layer, and a crispy golden cheese crust create the perfect combination. Easy to make, always juicy and aromatic. A great choice for a lunch or dinner that doesn't take much time.

FishLunchCheeseNew YearAt the Table

WHAT YOU WILL NEED

From ingredients

5 products

Base

Pink Salmon500 g

Cheese crust

Semi-hard cheese200 g

Layer

Mayonnaise200 g

Spices

Salt5 g

Spice5 g

SIMPLE PROCESS

Step by step recipe

To keep the pink salmon moist and not overcooked, bake it for exactly 30 minutes at 200°C. Mayonnaise not only adds flavor but also helps retain moisture. Grate the cheese coarsely for an even, golden crust.

Step 1

Prep the Salmon

Thaw the salmon if frozen, rinse, and pat dry with paper towels. Cut into 1-inch thick steaks. Season with salt and pepper on both sides.

Step 2

Prep the Cheese

Grate the semi-hard cheese coarsely. If using mayonnaise, bring it to room temperature.

Step 3

Assemble the Dish

Lightly grease a baking dish or line it with parchment paper. Place the salmon steaks in a single layer. Spread about 1 tablespoon of mayonnaise over each steak. Top generously with grated cheese.

Step 4

Bake

Preheat the oven to 200°C (400°F). Bake for 30 minutes until the cheese is golden and bubbly.

Step 5

Serve

Transfer the salmon to plates, garnish with fresh herbs if desired. Serve hot with a side of rice, potatoes, or vegetables.

CHEF'S TIP

Choose Fresh or Thawed Salmon

Use chilled salmon for best results. If using frozen, thaw it gradually in the fridge overnight to preserve moisture.

Don't Overbake

Pink salmon is lean, so avoid overbaking. 30 minutes at 200°C is enough. For extra moisture, squeeze a little lemon juice over the fish before baking.

Use Quality Mayonnaise

Full-fat mayo (at least 67%) retains moisture better and gives a richer flavor. For a lighter version, mix mayo with sour cream in a 1:1 ratio.

Experiment with Spices

Add dried dill, rosemary, or lemon zest to the fish along with salt and pepper — they enhance the salmon's natural taste.

SUBSTITUTIONS

Add your taste

With Chum Salmon or Trout Replace pink salmon with chum salmon, trout, or salmon. Baking time stays the same, but trout and salmon are richer and more flavorful.
With Sour Cream Instead of Mayo Use 20% sour cream instead of mayonnaise for a tangier, lighter taste with slightly fewer calories.
Add Tomatoes Place thin tomato slices over the mayo layer before adding cheese for extra freshness and juiciness.
With Fresh Herbs Sprinkle with chopped dill or parsley before serving for a fresh, aromatic finish.

HOW TO STORE

How to Store Baked Pink Salmon

Cool the fish to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 10–15 minutes or in the microwave. Freezing is not recommended — the texture becomes dry and grainy.

GOOD TO KNOW