Oven-baked pink salmon in milk sauce
Pink salmon is delicious, but its lean flesh can turn out dry. Baking it in a milk sauce keeps it tender and juicy. I learned this method while working in a kindergarten and have adapted it slightly. It is quick and easy; cleaning and filleting the fish is the most time-consuming part.
Adjust servings in the full version
Scale the thawed salmon, remove the fins and head, then carefully remove the backbone, keeping the fillets intact. Cut into portions. I divide each fillet into 4 pieces, allowing 2 pieces per serving.
Cut the onion into half rings and fry in vegetable oil until light golden.
Now prepare the sauce for the fish. Pour half a liter of milk into a saucepan and place on the stove. Add a piece of butter and salt there. While the milk is boiling, in a separate bowl, dilute a tablespoon of flour in half a glass of cold water. Make sure that there are no lumps, they will spoil the impression in the finished sauce.
Pour water and flour into the boiling milk in a thin stream. You need to stir constantly, otherwise the sauce will clump or, worse, stick to the bottom. I use a whisk for these purposes: it’s very convenient.
Place pink salmon pieces on a baking sheet. You need to place the fish quite tightly, you can even overlap it.
Add salt. Don’t get carried away with the salt, the sauce is already salty. Ground black pepper wouldn't hurt either. Place the fried onion on top of the fish.
Place pink salmon in an oven preheated to 180 degrees for 15 minutes. The fish will change color and will be almost ready.
Now it's time for the sauce. Pour hot sauce over the hot fish and sprinkle grated cheese on top. And put it in the oven again.
After about 20 minutes, the cheese will melt and begin to turn golden, and the sauce will thicken a little more. That's it, you can serve.