Did you know that you can cook your sweet and sour salmon in the oven? You’ll never use a pot again and never have to deal with the fish juice.
I was visiting my sister one Friday night, and as she started preparing for the meal, I noticed how she stored her sweet and sour salmon in a 9 x 13-inch pan.
“Don’t you prefer to use a Pyrex for fish?” I asked. “Yes,” she replied, “but I actually cooked this fish in a 9 x 13.”
I was intrigued. Was it possible to cook sweet and sour style salmon in a pan, in the oven, and not have to deal with a dirty pot and fish juice?
It turns out, it is possible. And not only possible, the fish comes out so soft. And no more transferring, which means, no more broken pieces of fish. If you ever prepare sweet and sour fish in a pot, you know exactly what I’m describing here.
This is the ultimate fish hack. It’s a game changer. And it’s so simple.
Just place the fish in the pan and sprinkle with salt and pepper and top with onion slices.
Squeeze a lemon all over the fish.
Mix together the water, vinegar/lemon juice, and sugar in a measuring cup and pour it over the fish. You can add bay leaves now too. Cover and bake for 40 minutes.
And that’s it! No mess, no pot, and perfect results.
9 x 13 Sweet And Sour Salmon
Ingredients
- 4-5 slices of salmon
- salt and pepper
- 1 yellow onion, thinly sliced in half moons
- juice of 1 lemon
- 1 ½ cups water
- ½ cup vinegar (or ¼ cup lemon juice)
- 1 cup sugar
- 3-4 bay leaves, optional
Instructions
- Preheat oven to 375°F.
- Place fish in pan. Sprinkle the salmon with salt and pepper and top with onion slices. Squeeze the juice of 1 lemon over the fish.
- In a bowl or a large measuring cup, mix together water, vinegar (or lemon juice), and sugar. Pour over the salmon. Top with the bay leaves, if using.
- Cover and bake for 40 minutes. Let cool and refrigerate until ready to use. This fish will stay fresh for 5 days to a week.
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