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 imitation vinegar (or ¼ cup lemon juice if not using vinegar)
- 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.
I’m noticing the picture. Is it better to bake salmon on its side vs skin-side down?
Its simply more visually appealing 🙂
Side down probably yields maximum flavor, but I dont think it makes much of a difference either way
Love this. I’ve been doing this idea with Renee’s chablis salmon as well
Ooooh, I’d love to hear more! you do the onion and sugar part in the pan too?
I always cook it this way but in a 9×13 on top of the stove. I
It comes out fantastic then I just cover when cool with a tin cover and fold down the edges. Voila.
will this yield the gel sauce when the pike skin is added?
Can thus recipe be used on a side of salmon
I put the 9×13 on top of a cookie sheet while doing the onions and sugar on the stove and transfer to the oven after
Do i need to use imitation vinegar or can i use regular vinegear
I did this with imitation vinegar for Pesach and it came out delicious!
Delicious and so easy!! The best part was that my house didn’t smell at all!
Loved the idea. One less pan on the stove. Needed to cook reg fish 2 x. Baking some in the oven as marinated saved me time. And it was really good.
I always loved this type of salmon, but was always a bit too lazy to deal with a cooking of it, and dirtying another pot. Thanks to this hack. We made it twice this yom tov and we loved it!!
I also did it with thinly sliced purple onion, and while it did not change the taste, it made it so pretty. It even tinged the juice a tiny bit pink.