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Baked gratin salmon

by Ada Parisi
5 min read
Salmone gratinato al forno

Baked gratin salmon: a very simple recipe to prepare a soft and juicy salmon in a few minutes and without creating in the kitchen that pungent smell of fish that I really like, but that many don't like. Gratin salmon is one of the easiest fish seconds to prepare: i suggest you use a wild salmon fillet, tastier and more sustainable. The recipe takes inspiration from a second of fish typical of the Sicilian tradition, the PALERMITANA FISH, panato and baked in the oven. Easy and delicious

Some advice for a perfect baked salmon

The secret of this recipe is marinating salmon in extra virgin olive oil, lemon juice and zest and spices: dill , parsley and black pepper. After 30-60 minutes of marinating, simply cover the fillet with a breadcrumbs made from grated bread, pecorino cheese, lemon juice, herbs and sesame and bake it in the oven. The breadcrumbs will protect the meat of the fish and leave it soft and juicy. Of course the salmon must remain rosy to the heart, that's why I cook it at 200 degrees for no more than 15 minutes. If you love fully cooked fish you will need to increase cooking times. The perfect side dish for baked gratin salmon? A fresh salad, in winter of oranges and fennel, in summer of tomatoes and green beans.

Recipes with salmon, tasty and delicious

Salmon in the kitchen is a versatile and widely used fish. Often even those who do not love 'fish with thorns' very much, like my father, that for salmon makes an exception. Is’ perfect for appetizers, first courses and of course seconds. If you like (since it's also good because it's rich in Omega 3) I suggest you take a look at all my RECIPES WITH SALMON. To give you some ideas, in pre-summer diet period try the’SALMON SALAD ORANGES AND FENNEL, if you want a second gourmet the GRILLED SALMON WITH RED RICE AND GUACAMOLE. As for the former, unmissable on RADICCHIO RISOTTO WITH SALMON TARTARE, the COLD PASTA SALMON AND CHERRY TOMATOES, the SALMON AND SPINACH LASAGNE. And now, I wish you good day!

Baked gratin salmon


Salmone gratinato al forno


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


1 kilogram of salmon in one fillet
the juice and zest of two lemons
extra virgin olive oil, to taste
salt and pepper, When just
40 grams of grated Pecorino Romano Pdo
parsley, diheto or other herbs, to taste
few subsal capers
stale bread or grated bread, to taste
20 grams of sesamus


Making baked gratin salmon is super easy. An hour before dinner prepare a marinade with 2-3 tablespoons of extra virgin olive oil, the juice and zest of a lemon, chopped dill and parsley and put the salmon fillet, well washed and dried, in a plate with the marinade. Cover with contact food film and leave in the refrigerator for 30 minutes-1 hour.

Meanwhile, prepare the breadcrumbs: place in a bowl the breadcrumbs, Sesame, pecorino, the chopped capers, the very finely chopped herbs (you can also use thyme or majorana). Adjust salt and pepper and combine oil and lemon juice in sufficient quantity to obtain a soft and moist dough, but grainy.

Coat a baking tray with a sheet of baking paper and place the salmon on the side of the skin. Lightly salt the surface of the fish, then cover it with the aromatic mix and decorate with a few slices of lemon. Preheat oven to 200 degrees and, once hot, cuocere il salmone per 15 minuti, posizionandolo sulla griglia nella parte più bassa del forno.

Il risultato sarà un salmone morbido e succoso, rosy at heart. Se lo volete più cotto (ma anche più secco, è inevitabile) prolungate la cottura per altri 7-8 minuti. Servite il salmone gratinato al forno con una insalata di arance e finocchi. And Bon Appetit!

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Marta 14 June 2021 - 18:31

Hi Ada,
i tried it saturday night with guests despite an initial difference to the salmon juxtaposition- pecorino cheese: amazing success, For the rest of you I trust blindly.
And a leftover eaten the next day, cold, pure exquisite: in my opinion in summer you can very well serve even cold or lukewarm

Ada Parisi June 15th, 2021 - 15:03

Thank you Marta! I assure you that pecorino cheese to the right extent with certain types of fish is fine, and especially in some types of preparation. Certainly not on salted fish, but in tortini or gratin it is perfect. A warm greeting, I'm so happy. ADA


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