Traditional Chilean Dishes
The Best Recipe for Chilote Salmon Cancato in the Style of Chile
Prepare an authentic Chilote salmon cancato baked in the oven, covered with tomato, onion, longaniza, and grated cheese. A southern recipe, juicy and comforting, ideal for sharing with family.
Cancato is a traditional preparation especially associated with Chiloé, in the south of Chile. In this version, the salmon is baked with vegetables, longaniza, and cheese until it is tender, aromatic, and gratiné.
01
Ingredients
Have everything ready before you begin.
- ✓4 salmon portions with skin, 200 g each
- ✓2 ripe tomatoes
- ✓1 medium onion
- ✓2 longanizas
- ✓150 g of creamy cheese or mozzarella
- ✓2 cloves of garlic
- ✓Juice of 1 lemon
- ✓2 tablespoons of oil
- ✓1 teaspoon of dried oregano
- ✓2 tablespoons of fresh parsley chopped
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
02
Step-by-step method
- 01
Preheat the oven to 200 °C, with heat up and down
Preheat the oven to 200 °C, with heat up and down. If you use a fan, adjust the temperature to 190 °C.
- 02
Dry the salmon portions very well with paper towels
Dry the salmon portions very well with paper towels. Place them in a baking dish with the skin facing down.
- 03
Mix the oil, lemon juice, finely chopped garlic, salt, …
Mix the oil, lemon juice, finely chopped garlic, salt, pepper, and oregano. Spread the mixture over the surface of the salmon without soaking it too much.
- 04
Cut the tomatoes into thin slices and the onion into fine feathers
Cut the tomatoes into thin slices and the onion into fine feathers. Remove the casing from the longanizas and cut them into slices.
- 05
Distribute over each salmon portion the tomato slices, onion, …
Distribute over each salmon portion the tomato slices, onion, and longaniza, trying not to form a layer that is too thick.
- 06
Cover the dish with aluminum foil, avoiding direct contact …
Cover the dish with aluminum foil, avoiding direct contact with the ingredients. Bake for 15 minutes.
- 07
Carefully remove the aluminum foil, being careful with the hot …
Carefully remove the aluminum foil, being careful with the hot steam. If the portions are very thick, leave them for an additional 3 to 5 minutes before adding the cheese.
- 08
Cover each piece with creamy cheese or mozzarella
Cover each piece with creamy cheese or mozzarella. Bake again, uncovered, for 8 to 10 minutes, until the cheese melts and begins to brown.
- 09
If you want a more toasted surface, turn on the broiler for …
If you want a more toasted surface, turn on the broiler for 1 or 2 minutes at the end, constantly monitoring so that the cheese does not burn.
- 10
Check that the salmon separates into flakes when pressed gently …
Check that the salmon separates into flakes when pressed gently with a fork and retains a moist and shiny center. If you use a thermometer, an internal temperature close to 63 °C is a safe reference.
- 11
Remove the dish from the oven and let the cancato rest for 3 minutes
Remove the dish from the oven and let the cancato rest for 3 minutes. Finish with chopped fresh parsley and serve.
- Dry the salmon very well before seasoning so that the condiments adhere better.
- Do not let the salmon marinate for too long with lemon, as it can change its texture.
- If you can't find Chilean longaniza, use a fresh pork sausage, soft and not too smoked.
- Choose salmon portions of similar thickness so that they cook at the same time.
- Do not remove the skin before baking: it helps protect the meat and can be easily removed when serving.
- If you use frozen salmon, thaw it completely in the refrigerator and dry it very well before seasoning.
- Monitor the broiler, as the cheese quickly goes from golden to burnt.
- Accompany the cancato with boiled potatoes, roasted potatoes, or a green salad. You can also serve it alone.
- Do not add more salt without tasting, as the longaniza and cheese already provide enough flavor.