Baked Pink Salmon with Potatoes in Foil

Name: Baked Pink Salmon with Potatoes in Foil
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 3 individual parcels (4–5 servings)
Ingredients: Sour cream – 200 g. Tomatoes – 200 g. Black pepper, ground – 0.3–0.5 tsp. Salt – to taste. Vegetable oil – 3 tbsp. Pink salmon – 800 g. Mozzarella – 150 g. New potatoes – 500 g. Onion – 2 pcs. Herbs – 3-5 sprigs.

Published: 06.09.2026

Updated: 06.09.2026

🤤 Здорові рецепти щодня

Cooking time 75 minutes Portions 3 individual parcels (4–5 servings)

Fifty minutes in the oven is the potatoes' time, not the fish's. Pink salmon would need twenty, which is why the potatoes are cut into thin rounds: only that way do both come out ready together. Thick slices mean overdried fish over raw potatoes, and there is no fixing that afterwards.

Pink salmon is dry in itself, and the sour cream and cheese here aren't decoration but a source of fat. They run down onto the steaks from above and keep them juicy for the full fifty minutes — that is why the order of the layers is strict: potatoes, fish, onion, sour cream, tomato, cheese.

It is cooked in individual parcels rather than on one tray. A foil parcel holds its own steam around its own portion, and its edges are crimped airtight: one small hole and the juices run out onto the tray while the portion dries out.

The side dish bakes inside the parcel here. The same foil and the same sour cream and cheese, over a fish that needs the moisture more and with nothing else in the dish, is Alaska pollock baked in foil with vegetables and cheese, and the same fish family taken to a crust in a pan is salmon in cream sauce in a pan.

Caloric content: 148kcal

Ingredients

Sour cream – 200 g.
Tomatoes – 200 g.
Black pepper, ground – 0.3–0.5 tsp.
Salt – to taste.
Vegetable oil – 3 tbsp.
Pink salmon – 800 g.
Mozzarella – 150 g.
New potatoes – 500 g.
Onion – 2 pcs.
Herbs – 3-5 sprigs.

Prepare the ingredients

Besides the pink salmon, new potatoes, tomatoes, onion, sour cream, cheese and seasonings, you will need heavy kitchen foil.

Cut the fish into steaks

Scale the carcass, cut off the head, gut it and wash it well inside and out. Pat it dry with paper towels and cut it into steaks of roughly equal thickness.

Cut the potatoes into rounds

Wash the new potatoes with a brush under the tap, don't peel them. Cut them into thin rounds.

Make the foil pots

Divide all the ingredients into three equal parts. Shape individual pots out of the foil. Pour a tablespoon of oil into each one and put in a layer of potatoes. Salt and season.

Add the steaks

Rub the steaks with salt and ground pepper and place them on top of the potatoes.

Add the onion and sour cream

Cut the two onions into thin rings, divide them into three parts and spread them over the fish. Spoon the sour cream over.

Add the tomatoes

Wash the tomatoes, cut them into rounds and lay them over the layer of onion.

Sprinkle with cheese

Grate the mozzarella on a coarse grater and divide it between the three parcels.

Close the parcels

Cover each one with another sheet of foil and crimp the edges well so that no holes are left.

Bake for 50 minutes

Put the parcels on a baking tray and into an oven heated to 180–190 degrees for about 50 minutes. Go by the potatoes: they have to turn soft.

Serve in the foil

Serve straight in the parcels, sprinkling the hot dish with chopped herbs.

Notes

Use heavy foil. Thin foil tears on the folds of the "pot", and the seam comes apart while it is still in the oven.
New potatoes aren't peeled. They are washed with a brush — the skin is thin and holds the rounds together.
A spoonful of oil on the bottom of each parcel. Without it the bottom layer of potatoes sticks to the foil.
Steaks of equal thickness. Pieces of different thickness in one parcel cook at different rates.
Judge doneness by the potatoes. They have to turn soft; by that moment the fish is guaranteed to be done.
Any hard cheese will do instead of mozzarella. Mozzarella gives stretch, hard cheese gives a crust.

Questions and Answers

How long should pink salmon with potatoes be baked?

About fifty minutes, and that is the potatoes' time, not the fish's. Judge doneness by the potatoes being soft; by that moment the fish is guaranteed to be done.

Why are the potatoes cut into thin rounds?

So that both come out ready together. Thick slices mean overdried fish over raw potatoes, and there is no fixing that afterwards.

Why does pink salmon need sour cream and cheese?

Pink salmon is dry. The sour cream and cheese here aren't decoration but a source of fat: they run down onto the steaks from above and keep them juicy for the full fifty minutes.

Why cook in individual parcels rather than on one tray?

A parcel holds its own steam around its own portion. The edges are crimped airtight: one small hole and the juices run out onto the tray while the portion dries out.

Recipe and step-by-step photos — kolizhanka.net.ua.