Pink salmon baked in a slow cooker

Pink salmon baked in a slow cooker

Of the salmon family, pink salmon is the cheapest fish, although its nutritional value is no less great. However, not all housewives favor this fish, considering that because of the low fat content, it turns out to be rather dry. This is a delusion, since following certain rules allows you to cook it quite juicy. Pink salmon, baked in a multicooker, can almost everyone, because with this method of cooking it is difficult to overdry.

Cooking Features

When baking in a slow cooker, pink salmon is almost always tasty, but following a few simple rules will make it especially tender and juicy.

  • Frozen pink salmon when baking turns out to be drier than fresh and chilled. However, most people in our country have to be content with frozen food. You can save the situation only if you have patience and allow the fish to thaw out gradually, at room temperature or even in the refrigerator. Thawing in the water that many housewives practice will almost certainly cause the fish to become juicy. Thawing it in the microwave, you risk getting a shapeless mass that will not look too appetizing.
  • Buying a whole pink salmon followed by cutting it into fillets or steaks is cheaper with its own hands, but without the appropriate skills, it is better to buy a ready-made fillet, if it is required by prescription. Otherwise, there may be bones in it. When cutting fish into fillets, you do not need to remove the skin yourself - pink salmon is baked along with it.
  • As already mentioned, pink salmon is a low-fat fish. For this reason, it should be baked with juicy vegetables or in a sauce of sour cream, cream, mayonnaise. It will give her juiciness.

Some features of the preparation of pink salmon in a slow cooker may depend on the chosen recipe and model of the kitchen unit.

Pink salmon baked in a slow cooker with cheese and sour cream


  • pink salmon - 1 kg;
  • sour cream - 0, 2 l;
  • cheese - 0, 2 kg;
  • vegetable oil - 50 ml;
  • spices for fish, salt to taste.

Method of preparation:

  • Wash, peel and peel the fish. Drain them.
  • Heat the oil in a frying pan and fry pink salmon on both sides in medium heat, for 2-3 minutes on each side.
  • Put the fried steaks in a multicooker container.
  • Salt the sour cream, mix it with spices, fill it with pink salmon so that it covers each piece.
  • Lower the lid, turn on Baking mode, setting the timer to 40 minutes.
  • After 20 minutes, lift the lid and sprinkle with cheese. Before the end of the program, cook a pink salmon without lowering the lid.

Before serving, sprinkle fish with greens well, decorate with olives and lemon slices.

Pink salmon baked with onions and carrots


  • pink salmon - 1 kg;
  • carrots - 100 g;
  • onions - 150 g;
  • vegetable oil - 20 ml;
  • sour cream or mayonnaise - 50 ml;
  • seasoning for fish with salt - to taste.

Method of preparation:

  • Humpback salmon divided into steaks or fillets. Season and salt.
  • Peel and chop the vegetables, grate the carrots and chop the onion finely.
  • Smear the bowl of the multicooker.
  • Mix vegetables with mayonnaise, put half of this mixture on the bottom of the multicooker.
  • Put fish on vegetables, cover with remaining vegetables in mayonnaise.
  • Cook in baking mode for 30 minutes.

The pink salmon prepared according to this recipe is tender and juicy. A side dish of rice or potatoes will do for her.

Pink salmon baked with potatoes


  • pink salmon fillet - 0, 4 kg;
  • potatoes - 0.5 kg;
  • chicken egg - 2 pcs .;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • vegetable oil - 20 ml;
  • salt, black pepper - to taste;
  • sour cream - 50 ml;
  • water - 0, 18 l;
  • cheese - 100 g.

Method of preparation.

  • Rub the prepared fillet with spices.
  • Peel the potatoes, cut into thin circles and place the multicooker at the bottom of the container, after having been lubricated.
  • Put slices of pink salmon on potatoes.
  • Wash and clean the remaining vegetables.
  • Grate the carrots, cut the onion into thin half rings, cover the fish with them, first putting the carrots, and then the onion half rings.
  • Pour in the multi-glass of water (this is 180 ml) and turn on the “Steaming” mode for 20 minutes. Instead of this mode, you can also use extinguishing mode.
  • Finely grated cheese (half indicated in the recipe) put in sour cream, beat eggs into it. Cover the fish with this mixture and set the “Baking” program for 20 minutes. 10 minutes before being ready, sprinkle the dish with the remaining cheese and bake with the lid open until the program ends.

The pink salmon prepared according to this recipe is served without a side dish, but the pickles here will not be superfluous.

Bake pink salmon in a slow cooker is easy. According to any of the above recipes, it turns out tender and juicy. At the same time it looks so tempting that it is not a shame to put it on the holiday table.

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