Pink salmon steaks

Dry the pink salmon steaks with paper towels to remove surface moisture. Put the fish on a flat plate and sprinkle with coarse salt, granulated sugar and freshly ground black pepper. Rub the spices into the fish pulp with our hands from all sides. We set the plate of pink salmon aside and proceed to the preparation of the marinade.

We wash the lemon under hot water to enhance the secretion of juice. Then we roll it on the table, gently pressing it with our palm. Cut the citrus across into two halves and squeeze the juice out of one of them. Save the second half of the lemon until the steaks are served.

Pour olive oil into a separate small container, add squeezed lemon juice, add thyme. Shake the mixture with a fork and immediately pour the pink salmon steaks on both sides. Let the fish marinate for fifteen minutes.

Preheat the oven to a temperature of 220 degrees. Lightly grease a baking tray for steaks and put the fish in it at a short distance from each other. The pieces of fish should lie flat and not deform each other. Lightly pour the remaining marinade over each steak. Cut the butter into thin slices and spread them evenly over each steak. Place a baking sheet with steaks on the middle level of a hot oven and bake for fifteen to twenty minutes. It is important not to dry the fish and remove it from the oven in time. As soon as the steaks turn light pink and a light crust appears on the surface, the baking should be stopped. Put the hot steaks on the portioned plates. Cut the remaining half of the lemon into thin semicircles. Put the lemon slices next to the steaks and serve immediately.