How to pickle pink salmon deliciously and quickly under salmon: recipes at home

Hello, all fish lovers, but not simple, but lightly salted!

Everyone knows that salmon is a delicious and expensive red fish. The price for it during the holidays soars to indecent heights. At the same time, it is worth knowing that salmon is mainly grown on farms and it is not as useful as wild salmon, which is pink salmon. Therefore, today we will focus on the budget option and salt it tasty and juicy.

I want to say right away that all the recipes from today's selection will be from deep-frozen pink salmon. It is in this case that parasites die. If your fish is fresh, then you should look for other cooking options for it (for example, you can bake it).

There are two main methods of salting: dry and brine. They both can be applied to red salmon fish. But here, too, there are some nuances. In order for the appetizer to turn out to be truly tasty and not dry, you need to know some secrets. We'll talk about them in the recipes below.

how to salt pink salmon at home

It is important when cutting fish not to let it completely defrost. Pink salmon have very soft flesh and it will creep, you will not be able to cut beautiful and even pieces.

How to dry pickle pink salmon fillets - an instant recipe

I know that everyone is in a hurry and wants food to be prepared instantly. This method is quite fast: in just 2 hours, you will have a wonderful lightly salted red fish appetizer on your table, which you will not be ashamed to serve up to your guests and deliciously put on a sandwich.

Do not forget that you need to work with fish that is still frozen and thawed only from the top.

Ingredients:

  • pink salmon - 1 pc.
  • salt - 6 tablespoons
  • sugar - 3 tablespoons
  • refined vegetable oil

Cooking method:

1.Take the carcass, cut off the tail and fins with scissors. Also cut off the head and take out the insides, rinse the abdominal cavity with cold water. Make an incision along the back along the ridge, cutting the fish in half. Remove the ridge and rib bones itself. You should have two fillets. Blot them with paper towels if necessary.

how to salt pink salmon at home

2. Mix salt and sugar in a bowl. It is imperative to put sugar in pink salmon, it will be much tastier than without it.

3. Prepare a long container to hold the fish. Cover it with a dry cotton towel. Place one fillet and sprinkle well with curing mixture on both sides, rub in with your hands.

how to salt pink salmon at home

Don't be afraid to overdo it with salt. In a short time, the fillet will not have time to become too salty. In addition, the towel will absorb the released brine.

4. Then cover the first fillet with a towel and rub the second half of the pink salmon with sugar-salt. Lay it on top.

how to salt pink salmon at home

5.Cover the second fillet with a cloth and tighten the mold with cling film. Refrigerate for 2 hours for salting.

how to salt pink salmon at home

6. Over time, take out the pink salmon and you will see that the towel has become wet from the released brine. Unwind your files and with the same cloth, carefully shake off all the curing mixture that remains from them.

how to salt pink salmon at home

7. Cut the appetizer into portions, place them on a plate and brush with refined vegetable oil for added juiciness.

8. It turns out delicious slightly salted pink salmon, which is easy to cook at home. Due to the presence of sugar, the meat will be denser and will not decay. There will be no sweetness in it, but the taste will become brighter. Try this recipe and write what you get.

how to salt pink salmon at home
https://www.youtube.com/watch?v=Gd5EjhfmB5s

Salted pink salmon in brine in pieces: very tasty, like salmon

This recipe is the most popular on the internet. Probably because pink salmon is salted over it quickly (1.5 hours), but it turns out very tasty. Indeed, it tastes like salmon. There may be some cooking options here too. I will write the simplest, most basic one and tell you what else you can add to it if you want.

Only frozen fish can be used!

Components:

  • pink salmon - 1 pc.
  • salt - 5 tablespoons
  • sugar - 1 tablespoon
  • water - 1 l (boiled, chilled)
  • vegetable oil - 100 ml
  • cognac - 2 tablespoons (optional and available)
  • ground black pepper - optional

Steps:

1.Clean the scales. It is small and can be easily peeled off with a knife. You can do this directly in the sink. Next, cut the carcass into fillets, removing bones and fins. You can leave the skin, or you can also remove it. But you need to do this while the meat is frozen, otherwise nothing will work.

2. Cut the fillet into pieces, about 2 cm wide.

how to salt pink salmon at home

3. In a liter of boiled but not hot water, dissolve salt and sugar. Optionally, you can add two tablespoons of good cognac here. It is this drink that will make lightly salted pink salmon magical. In addition, it will serve as a preservative. If you do not plan to treat children, then, if possible, add this alcohol.

4. Put pieces of pink salmon in brine and leave to salt for 30 minutes.

how to salt pink salmon at home

5.Place the red fish on a paper towel to dry it. Blot on top as well. In just half an hour, a delicious snack is almost ready! There is one more important secret left.

how to salt pink salmon at home

6. Get a jar or food container. Pour unscented vegetable oil on the bottom. Arrange the fillets in one layer. If you wish, you can sprinkle it with a small amount of ground black pepper, it will be delicious. Sprinkle with oil on top as well. Can be smeared with a pastry brush.

7.Close the jar with a lid and refrigerate for at least 1 hour, maybe a few hours.

how to salt pink salmon at home

Such a snack can be made for future use. Just freeze the ready-made salted pink salmon and take it out if necessary.

8. It's time to take a sample. Well, what are your impressions of this quick recipe? Thanks to the butter, it turns out juicy, the meat is tender. Although the color and structure of the fibers will be different, you will still feel the resemblance to salmon. Enjoy your meal!

how to salt pink salmon at home
https://www.youtube.com/watch?v=r51Cfo7yPo0

Step-by-step recipe for salted pink salmon for sandwiches (without water)

Want to eat red fish sandwiches in the morning? Then run to the store for frozen pink salmon and salt it according to this recipe. It will be delicious! Salting takes 24 hours, so do it in advance. So take:

  • pink salmon - 1 kg (fillet weight)
  • salt - 2 tablespoons
  • sugar - 1 tablespoon
  • refined oil

How to do:

1. We start with standard actions: you need to cut the frozen fish into fillets, leave the skin. You should get two halves of pitted pink salmon (the rib bones are thinly cut with a sharp knife).

2. Mix salt and sugar in a small bowl.

how to salt pink salmon at home

3.Place the fillets skin side down and sprinkle over the portions with the mixture. Use your hands to rub the crystals well into the meat.

how to salt pink salmon at home

4.Fold the halves with a cut to each other to make one whole fish. Place it in a plastic bag and let it sit at room temperature for 12 hours.

5. Now you need to do the most elementary actions: turn the workpiece over to another barrel. And again leave in this position for 12 hours.

how to salt pink salmon at home

6.After a day, salting will be completed. All that remains is to cut the pink salmon into small pieces for sandwiches, removing the meat from the skin.

7. Get a small plastic container or glass jar with a lid. Spread the slices in layers, sprinkling each with unscented vegetable oil.

how to salt pink salmon at home

You don't need a lot of oil. It is important that the fat envelop each bite in a thin film. So the appetizer will be juicy and melt in your mouth, like salmon.

8.Cool the salted pink salmon and you can eat it. Store the prepared treat in the refrigerator for no more than 3 days. If you want to keep it longer, put it in the freezer.

how to salt pink salmon at home
https://www.youtube.com/watch?v=IGHi7USqDTs

The method of salting pink salmon with mustard (from frozen fish): a very tasty recipe

According to this recipe, a very fragrant fish is obtained, because mustard seeds will be used here. Such pink salmon can also be used as slices on the table, and added to salads and snacks, where the presence of the same salmon is required. Thus, you will significantly save your money by getting more benefits from the natural product.

Components:

  • pink salmon fillet - 1 kg
  • rock salt - 2 tablespoons
  • sugar - 1 tablespoon
  • a mixture of peppers - 7 gr.
  • mustard seeds - 1 tsp
  • vegetable oil - 100 gr.

Stages:

1. It is advisable to choose a rather large carcass, weighing about 2 kg, with a thick back. You can defrost it only in the refrigerator, in extreme cases, just on the table. Never put it under running hot water or in the microwave: the meat will become soft and cut beautifully and smoothly will not work.

2.Gut the fish if it has entrails. Peel the scales (this can be done with a coarse grater - nothing will fly around the kitchen), rinse and blot with napkins. Cut the carcass into 2 fillets, removing all unnecessary (fins, bones). Work with a frozen specimen so that everything is easy to do.

how to salt pink salmon at home

3. Grind the mixture of peppers in a mill, but so that a coarse grind is obtained. You can use a mortar or buy a pre-ground mixture. You can replace pepper with a seasoning for salting red fish.

4. Now mix all the prepared spices: sugar, salt, dry mustard seeds, coarse pepper.

how to salt pink salmon at home

5. Take a deep glass container and sprinkle the pink salmon with a generous amount of the prepared curing mixture on all sides (if the dishes are not long, cut the fillets in half). You can also add salt to the ridge where the red meat remains.

6. Cover the container with a lid and refrigerate for 24 hours. During this time, it is imperative to turn the pieces over 2 times so that they are evenly salted.

In 24 hours you will have lightly salted fish. If left to stand for longer, it will be saltier.

7.Drain the brine that has formed. Wipe the pieces with paper towels to remove spices. You can store this fish in the refrigerator for 2-3 days.

8. If you have cooked a lot and do not have time to eat, wrap the fillets tightly in cling film and put them in the freezer. Lightly salted pink salmon can stay there for 2-3 months.

how to salt pink salmon at home

9.Before serving, you can lightly rinse the fish with cold water (you do not need to do this). Cut into portions, separating them from the skin. Be sure to sprinkle with unscented sunflower oil. It is also good to make slicing lemon, the juice of which can be poured over pink salmon.

how to salt pink salmon at home
https://www.youtube.com/watch?v=tDKlDmQmYR8

For storage in the refrigerator, fold into a container in layers, smearing with vegetable oil.

Salt pink salmon deliciously and quickly under salmon with cognac

In one of the recipes, I mentioned that cognac can significantly change the taste of salted pink salmon. It is this drink, and not any other alcohol. Therefore, if children will not eat fish, then cook as I write below. It will be fabulously delicious!

Ingredients:

  • frozen pink salmon - 1 pc.
  • table salt - 6 tablespoons (not extra and not iodized)
  • sugar - 3 tablespoons
  • water - 1 l
  • bay leaf - 2-3 pcs.
  • cloves - 2 buds
  • cognac - 2 tablespoons
  • black peppercorns - 15 pcs.
  • allspice peas - 5 pcs.
  • vegetable oil - 80 ml

Processes:

1.First you need to cook brine. This time we will heat it up so that the spices in it will open up. There will be a spicy ambassador. Pour salt and sugar (2: 1), peppercorns, cloves and laurel into a saucepan. Fill with a liter of water.

2. Put on fire and simmer after boiling for about 2 minutes. Then remove from heat and let cool completely to room temperature.

how to salt pink salmon at home

3. Cut the partially defrosted pink salmon carcass into fillets and fold into a deep shape with the skin facing up.

4. Pour a couple of tablespoons of cognac into the cooled brine, mix.

how to salt pink salmon at home

5.Pour the brine over the fish so that the fillet is completely covered in the liquid. Leave in this position on the table for 40 minutes.

how to salt pink salmon at home

6. Cover the work surface with a paper towel and pat dry the thoroughly salted fish, removing all moisture.

7. Cut the fillets into small pieces that will be convenient to put on bread or place as slices on the table.

Hold the knife at an angle to create wider pieces. Do not cut through the skin, but remove the meat from it.

how to salt pink salmon at home

8.Fold the fish into a container in one layer and brush with oil. Then put the next layer and grease it as well.

how to salt pink salmon at home

9. Cover the dish with a lid and put the pink salmon in the refrigerator overnight. The next day you can try what happened. It will be very tasty, tender. It is likely that this recipe will become your favorite.

how to salt pink salmon at home
https://www.youtube.com/watch?v=yFFtMJOpqGg

How to pickle pink salmon at home in oil with onions - incomparable taste

See another way to pickle pink salmon with onions. It turns out a very soft fish, tender, moderately salty. It will take 4 hours to wait for a sample to be taken.

Take:

  • pink salmon fillet - 500 gr.
  • coarse salt - 4 tablespoons
  • sugar - 2 tsp
  • ground pepper - 0.5 tsp (you can mix)
  • onions - 1 pc. large
  • vegetable oil - 150 gr.

Cooking method:

1.Cut the carcass into fillets. The recipe gives the proportions for 0.5 kg of already prepared fish. Cut the pink salmon into small pieces, about 1.5 cm wide, you do not need to remove the skin.

2. Mix salt and sugar in a bowl. Dip each bite into this mixture from all sides, as in breadcrumbs and place in a bowl. Do this quickly so that the first pieces are not much saltier than the last.

how to salt pink salmon at home

Cover the fish with plastic wrap and leave at room temperature for 45 minutes.

3. Cut the onion into thin quarter rings. If you have small heads (in this case, take 3 of them), then cut into half rings.

4. After 30 minutes, notice the fish. She will already give a lot of juice, and you will need to turn the pieces: move the lower ones up, and the upper ones down. Cover again and set aside for another 15 minutes.

how to salt pink salmon at home

5.Over time, rinse the pieces of salt residues and pat dry with paper towels.

6. Take a deep container and put some onions on the bottom. If desired, you can add a few peas of black or colored pepper. Then put a layer of pink salmon. Sprinkle it with ground pepper and drizzle with sunflower oil. It is not worth pouring a lot of oil, a thin film is enough.

how to salt pink salmon at home

Continue to stack everything in layers: onion - fish - ground pepper - oil.

how to salt pink salmon at home

7. Make the top layer onion and cover everything with a plate that will serve as a small oppression. Close the container tightly with a lid and refrigerate for at least 3 hours. It is imperative that the preparation be brewed, it will reach the desired taste.

8. Well that's all. The recipe is pretty simple and quick. And most importantly - delicious! For lovers of onions, it is imperative to cook, you won't regret it. The taste is very similar to salmon, only the color is different and the structure of the fibers.

how to salt pink salmon at home
https://www.youtube.com/watch?v=YqMNOABBbmY

A simple and delicious recipe for slightly salted pink salmon with lemon for a festive table

According to this recipe, pink salmon is salted dry. But along with classic salt and sugar, lemon juice is added here.

Composition:

  • pink salmon - 1 kg
  • salt - 2 tablespoons
  • sugar - 1 tablespoon
  • lemon - 0.5 pcs.
  • vegetable oil - 100 ml

How to do:

1.Do not defrost the humpback until the end. Remove the head, fins and tail, and don't forget to brush as well. Cut in half along the ridge, remove all bones and get two fillets. The recipe is given for 1 kg of cut fish. Cut each fillet in half across.

2. Mix salt and sugar. Pour a little curing mixture on the bottom of the container in which you will salt the fish. Also rub all parts of the carcass with it and put in a bowl.

how to salt pink salmon at home

3. Roll the lemon on the table to soften it. This will make it easier to squeeze out all the juice. Drizzle lemon juice over fillets.

4. Brush the pieces that should be skin-side down with vegetable oil.

how to salt pink salmon at home

5.Cover the workpiece with something and put a little oppression. Refrigerate for 24 hours.

6. The next day, you can rinse the fillets with water and cut into portions. Lightly salted pink salmon with lemon is ready!

how to salt pink salmon at home
https://www.youtube.com/watch?v=Y5JdRlMhLg4

Recipe for quick salting of red fish with skin. Delicate and juicy pink salmon, like salmon

Do you want to put red fish on the festive table, but salmon and trout are too expensive? There is a way out! You can pickle pink salmon, according to this recipe, it will be tender, soft, and oily. Read on for how to achieve this.

Ingredients:

  • pink salmon - 2 pcs.
  • salt - 3 tablespoons
  • sugar - 1 tablespoon
  • allspice peas - 4 pcs.
  • black peppercorns - 5 pcs.
  • vegetable oil - 150 ml

How to cook:

1. Turn the carcasses into fillets and blot them with napkins to remove any excess moisture. Mix salt and sugar.

2. Sprinkle the mixture on both sides of the fish, rub it with your hands.

how to salt pink salmon at home

3.Fold the pieces tightly into a deep container, tighten with plastic wrap and refrigerate for 8 hours to brine.

4. Take out the pink salmon, remove the film. You will see that the salt has made the flesh much denser than it was raw. And, as usual, a lot of juice will stand out, which must be carefully drained.

how to salt pink salmon at home

5.In a mortar, crush a little peppercorns. It is not necessary to grind too much, let there be large pieces.

6.Pour sunflower oil into the spices and stir.

how to salt pink salmon at home

7. With a sharp knife, remove the fillet from the skin and cut it into the desired pieces.

how to salt pink salmon at home

8. It remains to do the standard procedure, which is always done when salting pink salmon. Namely - grease it with oil. Without the extra fat, there is no way you can achieve a salmon resemblance.

Spread the pieces in layers in a jar or container and coat them generously with oil.

9. Refrigerate for a couple of hours to cool and soften.

how to salt pink salmon at home

10. You can make sandwiches and treat yourself and your loved ones. Of course, pink salmon will turn out to be softer and looser, unlike salmon. But this is a very tasty budget option for lightly salted red fish, which is great for slicing and salads.

how to salt pink salmon at home
https://www.youtube.com/watch?v=OgcFF2RBT34

How to salt pink salmon at home quickly and efficiently: video recipe

This recipe will show you how quickly, in 20 minutes, you can pickle pink salmon at home. I will not write a step-by-step description, I suggest just watching a short video.

For cooking, you will need to make a brine and cut the fish into fillets. I think you can handle it perfectly! You will need a minimum set of products:

  • pink salmon - 1 kg
  • water - 1 l (boiled, chilled)
  • salt - 5 tablespoons

As you can see, salting pink salmon is a very simple matter that is easy to "crank" at home. With only salt, sugar and butter on hand - the minimum set of products - you can make a delicious snack.

I wish everyone bon appetit! Cook according to these recipes even for a holiday, even for every day. Good luck to all!

We learn to salt pink salmon like a slightly salted salmon - very quickly, tasty and simple, proven recipes for home salting

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Quick recipes for delicious pink salmon with salmon

Is it possible at home to make dryish salted pink salmon similar in taste to salmon, trout and other noble species of salmon species? We will answer you - as easy as shelling pears! You can salt pink salmon at home very quickly, and, most importantly, it will turn out incomparably tasty - store products lose at times. Lightly salted fish, prepared according to a proven recipe, is great for making sandwiches, salads, holiday cuts, rolls and sushi. Salting pink salmon according to the basic recipe, you can always diversify its taste by additionally pickling it in your favorite spices.

Content:

  • We figure out how to quickly pickle the most delicious pink salmon - tips and rules for pickling at home, video for cutting
  • How to quickly, correctly and safely salt freshly frozen pink salmon at home, in vegetable oil - a very tasty imitation for salmon in just 30 minutes
  • Learn to salt pink salmon (steaks) in a spicy cold brine - a very tasty recipe with step-by-step cooking and photo
  • We salt at home low-fat frozen red fish (pink salmon, chum salmon, char) with lemon - it turns out almost like salmon or trout
  • Very tasty pink salmon, whole salted without water (dry salting) - better than in the store
  • Homemade salted pink salmon slices in vegetable oil, with onions - the taste is simply incomparable
  • A quick way of self-salting pink salmon fillet in a whole piece (layer) with the addition of salt and sugar (in the freezer)
  • Homemade salted pink salmon - ideal for sandwiches, party snacks and salads
  • Fill fresh (frozen) pink salmon in portions, with skin, wet
  • How to salt pink salmon yourself - a quick recipe for a delicious snack (you can eat fish in 1-2 hours)
  • A very quick, proven recipe for delicious slightly salted pink salmon with the addition of cognac at home - in just 10 minutes
  • Watch the video recipe

Of course, you won't be able to achieve 100% identity with salmon, but after some simple culinary manipulations, the taste of this inexpensive fish, available to almost everyone, will improve dramatically.

We figure out how to quickly pickle the most delicious pink salmon - tips and rules for pickling at home, video for cutting

Useful tips for an ambassador

Before salting, raw and uncut fish must be prepared. Depending on the recipe, the fish carcass will simply need to be defrosted, cut into portions (steaks) or milled.

Rapid defrosting negatively affects the color, texture and taste of pink salmon. Therefore, so that the carcass retains its shape and elasticity as much as possible, does not fall apart when cutting and slicing, does not become pale and tasteless, it must be thawed slowly. It is best to transfer the carcass about a day before salting from the freezer to the main refrigerator compartment. There it will slowly thaw out, but such defrosting will not affect the quality of raw materials.

Do not defrost frozen pink salmon in the oven or microwave - it will significantly lose its taste. It is also undesirable to put frozen carcasses in water at room temperature. The fish will thaw faster, but the flesh will become watery, too soft.

To cut a thawed carcass before salting, it must be cleaned of scales and gutted - remove all the insides through an incision on the belly. Then rinse the fish well inside and out.

By the way, if you come across caviar or milk, you can also pickle it. Caviar comes across in fish with a rounded ("dull") rather than an elongated head. It must be carefully removed without damaging the ovaries (films in which the eggs are located). From 250 ml of hot boiled water and 1.5 tbsp. l. salt, prepare brine, cool it to 30-35 degrees. Immerse the eggs with caviar in the solution for 4 minutes. After that, remove the film (wipe it through a sieve or gently rotate it with a whisk - the pieces of the yastyk will remain on it), and place the eggs again in brine for 30-60 seconds. The five-minute caviar is ready, it remains to dry it with napkins, grease it with a small amount of oil, transfer it to an airtight container and put it in the cold. This makes it very convenient to salt a small portion of caviar.

It will be easier to cut a whole carcass into even steaks or layers if it is not completely thawed.

Wipe the washed fish with a paper towel, cut off the head, tail and fins. Now the pink salmon can be cut into portions. Do not make them too thick - the fish will take longer to salt.

To make a fillet, you need to carefully cut off the ridge with large lateral bones with a thin knife, and then pull out the smaller bones with tweezers. You can also cut off the abdomen.

When taking out bones, you should try not to tear fish fillets.

Further, depending on the method of salting, remove or leave the skin. It is more convenient to remove it from an incompletely thawed fish - it pulls together easily, like a stocking.

For all quick salting methods, use frozen fish ... If the pink salmon is fresh, it should be frozen (kept for a day at -20 degrees) or cooked according to other recipes (prolonged salting).

For salting, you should take coarse or medium-sized salt, fine salt is not suitable - the fish will turn out to be salted on top and will not be salted inside. Also, iodized salt should not be used. Perfect fit ordinary stone or sea .

For salting and storage, you do not need to use a metal container - the snack will acquire an unpleasant taste of metal.

It is recommended to store homemade lightly salted pink salmon in the refrigerator for no more than 5-7 days, so it is usually not harvested for future use. But there are recipes when it is allowed to put a snack in the freezer, respectively, the shelf life is increased to 2-4 weeks.

The container in which the fish is salted must be sealed to prevent mixing of odors.

When salting in a dry way, to speed up the process, you can put oppression. For this, a load weighing about 2-3 kg is suitable (a jar of pickles or simply filled with water).

Pink salmon meat is rather dry so that it turns out juicy and more tender, at the end of cooking it is poured or smeared with a thin layer of vegetable oil. Plain sunflower oil, odorless, works best.

For piquancy and unusual taste to fish, in addition to salt, sugar, water and other main ingredients, you can add spices - dill, mustard, bay leaf, allspice or black pepper, lemon zest, garlic.

How to quickly, correctly and safely salt freshly frozen pink salmon at home, in vegetable oil - a very tasty imitation for salmon in just 30 minutes

Recipe for pink salmon, salted under salmon

For cooking, you will need (approximate proportions of the components):

  • pink salmon - 1 small carcass;
  • table salt - 5 tbsp. l .;
  • granulated sugar - 1 tbsp. l. (no slide);
  • boiled and cooled water - 1 liter;
  • odorless vegetable (sunflower) oil - 4-5 tbsp. l.

Step-by-step culinary instructions on how to salt delicious fish with your own hands:

  1. Defrost and cut the pink salmon into fillets. The skin can be removed, or you can leave it - this way the pieces will keep their shape better, will not fall apart when salted. The bones must be removed, and the scales must be cleaned. Cut the resulting fillet into slices about 2 cm wide.
  2. Slicing pink salmon
  3. Prepare brine - a strong saline solution. Boil water and cool to room temperature. Dissolve salt and sugar in it, stir well. It is easy to check the readiness of the brine, dip a chicken egg into it - it will float due to the high salt content. If you continue to add salt to the water, it will no longer dissolve - it will settle to the bottom. Immerse pieces of pink salmon in the solution. Leave to salt for 25-30 minutes.
  4. Pieces of fish in brine
  5. After the specified time, remove the fish slices from the brine, put on paper towels. Use a second towel to collect moisture from the top.
  6. Drying fish
  7. Pour a little oil into a glass jar so that it covers the bottom. Put dried fillet pieces in one layer. Drizzle again with a little oil. Repeat laying out in the same order until you run out of fish. Close the jar and shake slightly to distribute the oil evenly over the fish fillet slices.
  8. Oil added
    https://www.youtube.com/watch?v=r51Cfo7yPo0

    It is best to use regular sunflower oil, no additives and no odor. According to this recipe, you can also salt other types of low-fat fish of the Salmon family - chum salmon, char, coho salmon, sockeye salmon, etc. Please note that this method is only suitable for previously frozen fish.

  9. Send the closed jar to the refrigerator for 1-1.5 hours, although the first sample can be taken immediately.

You can serve on a festive table or pamper your family with delicious fish on weekdays.

Learn to salt pink salmon (steaks) in a spicy cold brine - a very tasty recipe with step-by-step cooking and photo

Pink salmon salted with steaks

You will need the following products:

  • fresh frozen pink salmon - 1 medium-sized carcass;
  • salt (sea or rock, no additives) - 4 tbsp. l .;
  • sugar - 4 tbsp. l .;
  • bay leaf - 1-2 pcs.;
  • allspice - 7-10 peas;
  • a mixture of peppercorns (or only black) - 1 tsp.

How will we salt:

  1. Defrost the pink salmon, gut, remove the head, tail, fins, scales. Cut into portions (steaks) 3-4 cm thick (2 fingers).
  2. Cutting the carcass into steaks
  3. Prepare the brine by adding salt, sugar and spices to boiling water. Stir well until granulated sugar and salt dissolve, cool to room temperature.
  4. Steaks in a jar, in brine
  5. Put the pieces of fish in a jar or container (enamel, plastic, glass) of a suitable volume. Pour with cooled brine, seal it tightly and refrigerate for at least a day. After 24 hours, drain the brine from the pink salmon and grease the pieces with a thin layer of oil. If you prefer not lightly salted, but well-salted fish, leave it in the brine for 2-3 days (until it reaches the desired degree of salting).
  6. Ready snack
    https://www.youtube.com/watch?v=6T9hjOXYlRM

This pink salmon is great for sandwiches, sushi or rolls, canapes, salads. It is very tasty to eat it and just like that - with boiled or fried potatoes.

We salt at home low-fat frozen red fish (pink salmon, chum salmon, char) with lemon - it turns out almost like salmon or trout

Lemon recipe

What ingredients will be needed, proportions for salting:

  • pink salmon (fillet with skin) - 700-800 g;
  • sugar - 2 tsp;
  • salt (not fine) - 3 tsp;
  • bay leaf - 3 tsp;
  • black and allspice peas - 8-10 pcs.;
  • lemon - 0.5 pcs.

Step-by-step cooking procedure:

  1. Pour salt, sugar, coarsely ground pepper (can be crushed in a mortar) and bay leaf broken into small pieces into a small deep container. Mix.
  2. Sugar, salt, spices in one bowl
  3. Cut the pink salmon into fillets without removing the skin. Rub the salted fish on both sides. Drizzle with a little lemon juice and put a lemon circle on top.
  4. Pink salmon grated with pickling mixture
  5. Wrap the fish in 2 layers of cling foil and place in a high sided container. Send to refrigerator for 12-24 hours. You can salt it for longer if you like a strong salting.
  6. Fish in foil
    https://www.youtube.com/watch?v=4J6v5W5jVwE

Pink salmon turns out to be incomparably tasty and tender, very much like salmon, trout or other valuable fish of the Salmon breed.

Very tasty pink salmon, whole salted without water (dry salting) - better than in the store

Dry salted pink salmon, no water

The composition of the dish:

  • pink salmon - 1 whole carcass;
  • coarse salt - how much will it take.

Cooking method step by step:

  1. Clean the carcass from scales and entrails. If desired, cut off the head and tail (these parts can be used to make fish soup or fish soup).
  2. Absorb moisture from the surface with paper towels. Sprinkle the pink salmon generously inside and out. If you salt the carcass with its head, be sure to put salt on the gills. Wrap the fish in several layers of parchment for baking (you can wrap it in twine to help the parchment hold better), clean cloth, foil or cling film.
  3. Place the wrapped carcass in the refrigerator. Salt from 2 days (pink salmon will turn out to be slightly salted) to 5-6 days (if the carcass is very large).
  4. You can also speed up the process a little by placing the fish in the freezer for 24 hours. After a day, take out the fish and let it thaw. It turns out to be moderately salty, tender, tasty - an excellent option for slicing fish on the New Year's table or festive sandwiches. You can't buy one in a store.

    And if you want to give the fish a more piquant taste, you can additionally marinate it. As a marinade, you can use soy sauce mixed with lemon or orange juice (you can add apple cider vinegar). Pink salmon in adjika turns out to be tasty (lovers of spicy will like its taste). And if you like the taste of smoked fish, you can marinate the fish with liquid smoke.

    Homemade salted pink salmon slices in vegetable oil, with onions - the taste is simply incomparable

    Onion and butter recipe

    What and in what proportions will be required:

    Main products:

  • fresh frozen pink salmon (0.8-1 kg);
  • onions - 1-2 pcs.;
  • vegetable oil (deodorized) - 150 ml.

For simple salting:

  • water - 1 l;
  • salt - 4-5 tbsp. l.

For spicy salting:

  • water - 1 l;
  • table salt - 3 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • bay leaf - 1 pc .;
  • black pepper - 5 peas;
  • mustard (grains or powder) - 1 tsp

Step by step recipe - 2 quick cooking methods:

  1. To prepare lightly salted fish using the express method, it must be separated from the bones and skin, cut into thin slices. Prepare a strong solution called brine from water and salt (4-5 tbsp. L.). Dissolve salt in pre-boiled and cooled water until it begins to settle at the bottom. Pour brine over the pink salmon and let stand for 25-40 minutes (depending on the desired degree of salting). Dry the slices from moisture with napkins.
  2. If you chose a spicy ambassador, you need to prepare the marinade. Mix salt, sugar, pepper, mustard, bay leaf in a heat-resistant container, add water. Bring to a boil and cool to about 30 degrees.
  3. Brine preparation
  4. Mill or cut the fish into steaks.
  5. Sliced ​​carcass in a container
  6. Pour with brine. Let stand at room temperature for 1-2 hours, and then hide in the cold overnight or for a day. After the specified time, drain the brine.
  7. Fish drenched in spicy brine
  8. Cut the salted pink salmon into small pieces, separate from the skin. Fold the slices into a jar in layers, alternating with onion, chopped into thin half rings. Pour oil over each layer. Marinate in the cold for 3-6 hours. Pink salmon turns out to be the most delicate - simply incomparable taste.
  9. Pink salmon in a jar with onions and vegetable oil

A quick way of self-salting pink salmon fillet in a whole piece (layer) with the addition of salt and sugar (in the freezer)

Pink salmon salted in a large layer

List of required ingredients:

  • pink salmon - 1 kg;
  • salt (coarse or medium) - 3 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • dried dill - 1-1.5 tsp. (not necessary).

Step-by-step cooking with a photo:

  1. After defrosting, cut off the head and tail, fins from the carcass, rip the abdomen and remove the insides. Cut off the central bone together with the side ones with a knife. You will get 2 approximately identical layers of fillets with skin. Rub the pink salmon on both sides with a mixture of salt and sugar (also add dill or other spices to taste if desired).
  2. Fillet sprinkled with aromatic mixture
  3. Connect the fish halves so that the skin is outside.
  4. Lay fillets on top of each other
  5. Wrap tightly with food grade plastic and put in the freezer for 6-8 hours (you can overnight).
  6. Pink salmon wrapped in cling film

Thaw the fillets at room temperature. You can try.

Homemade salted pink salmon - ideal for sandwiches, party snacks and salads

Recipe for sandwiches, rolls, salads

What you need to take:

  • freshly frozen pink salmon - 1 kg (fillet weight, excluding skin and bones);
  • salt - 3-4 tbsp. l.

Cooking sequence:

  1. Mill the fish, cut into rather thin (about 1 cm thick) slices.
  2. Fish plates
  3. Put in a suitable container, sprinkle each layer of pink salmon with coarse salt.
  4. The fish is laid out and sprinkled with salt
  5. Cover the future snack with something flat (plate, cutting board), set the load on top. Remove to a cold place for 1 day for salting. Juice will stand out from the pink salmon under pressure. It is advisable to stir it every 12 hours so that the pieces are salted evenly.
  6. Rinse salted fish, dry with napkins, put in a container. To make the appetizer more tender, grease the surface of the pieces with oil.

Fill fresh (frozen) pink salmon in portions, with skin, wet

Wet salted pink salmon

List of required products:

  • pink salmon (without head and tail) - 800 g;
  • salt - 2 tbsp. l .;
  • sugar - 1 tsp;
  • white pepper, spices - optional;
  • cold boiled water.

Salting procedure:

  1. Cut the pink salmon into pieces (steaks) 1.5-2 cm thick. Cut each piece in half (you can cut the spine along the way).
  2. Mix salt and sugar.
  3. If desired, you can add spices: bay leaf (crumble with your fingers), white pepper, dill, mustard, black and / or allspice. You can take a ready-made seasoning for salting fish.

  4. In an enamel (plastic, glass) container, lay the fish in layers, sprinkling with a salting mixture.
  5. Fill with water so that it only covers the pink salmon slices. Put polyethylene (bag or film), a flat plate on top, put a load (a jar filled with water). Leave on for 12 hours at room temperature. After - remove the load and store in the refrigerator.

Salting pink salmon in the morning, you can take the first sample in the evening. The longer the slices are in the brine, the more salty the fish will taste.

How to salt pink salmon yourself - a quick recipe for a delicious snack (you can eat fish in 1-2 hours)

Recipe for delicious salted fish in a couple of hours

List of products and recommended proportions:

  • pink salmon - 1 carcass;
  • water - 1 l;
  • salt - 8 tbsp. l .;
  • vegetable oil - 1-2 tbsp. l .;
  • spices for red fish - optional.

Detailed recipe by stages:

  1. Defrost the carcass not completely, cut off the head and tail. If the fish is not gutted, clean it from the insides, rinse and dry. Cut into slices about 1 cm thick.
  2. Prepare a strong salt / water solution by mixing these 2 ingredients. Stir until dissolved and immerse the chopped fish there. Leave on for 10-20 minutes.
  3. Dry on napkins from moisture, put in a bowl, pour out the oil. Stir until the butter covers each piece of pink salmon. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  4. Serve on sandwiches, sliced ​​or simply as a main course with potato garnishes.

A very quick, proven recipe for delicious slightly salted pink salmon with the addition of cognac at home - in just 10 minutes

Ten Minute Recipe

What products are needed:

  • frozen pink salmon - 1 carcass;
  • water - 1 l;
  • table salt - 6 tbsp. l. with a small slide;
  • granulated sugar - 1 tbsp. l. with a slide;
  • cognac - 1 tbsp. l .;
  • odorless sunflower oil - 3-4 tbsp. l. (how much will it take);
  • ground black pepper to taste.

Step-by-step instructions for salting - how to make a delicious snack for the holiday:

  1. Defrost the pink salmon a little (you can not defrost it at all, but then it will be more difficult to cut and cut it), separate the fillet from the bones and skin. Set aside the abdomens, ridges, as well as ugly trimmings of fish without the skin in a separate bowl, we will salt them in the second pass. Cut the fillet into beautiful thin slices.
  2. Slicing fish fillets
  3. Pour salt and sugar into a bowl, add hot water, cool and add brandy, stir. Pour the pieces of pink salmon with the resulting brine. Leave at room temperature for 10 minutes.
  4. Pouring with brine

    By the way, cognac can be replaced with good quality vodka.

  5. Then remove from the marinade, lay on a towel to remove moisture from the surface of the fish.
  6. Fish on a towel
  7. Put the salted pink salmon in a deep container in layers, sprinkle it with ground pepper, smearing (not pouring!) With oil. You can serve.
  8. Oil lubrication
    youtube.com/watch?v=eAM5QG0xobA
  9. Salt the previously cut abdomens and ridges in the same marinade (additionally add another boat of brandy). Keep it longer, about 20 minutes. An excellent beer snack is ready! It can also be served with fried or boiled potatoes.

Watch the video recipe

Enjoy your meal!

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How to quickly and tasty pickle pink salmon: TOP-7 ways

8 important tips

  • You can salt both chilled and frozen pink salmon.
  • Do not defrost pink salmon in the microwave or warm water. It should thaw gradually in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
  • After cutting, rinse the pink salmon under running water and dry with a paper towel.
  • Pour the fish into a glass, enamel or plastic container.
  • Choose a medium or coarse salt.
  • Do not hurry. Be sure to wait until the brine has completely cooled down. Otherwise, the pink salmon will cook.
  • It is easiest to use a jar or a tight, well-tied bag of water as a load.
  • Salted pink salmon is stored in the refrigerator for no more than 7 days.

How to pickle pink salmon in the "classic" way

The classic salting method will take several days, but the result is worth it.

How to quickly and tasty pickle pink salmon: TOP-7 ways

Ingredients:

1 pink salmon;
3 tablespoons of salt;
1 tablespoon sugar

Preparation:

Remove the head and offal from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Rub the fish well with the resulting mixture and place in a wide container, press down with a load and leave for half an hour at room temperature. Remove the load and move the container to the refrigerator for 3 days. Turn the fish 1-2 times a day to better salt it. Remove the skin from the finished pink salmon and blot the fish with a paper towel.

How to pickle pink salmon with dill

The fish will turn out to be very tender, and the dill will add a fresh note to its taste.

How to quickly and tasty pickle pink salmon: TOP-7 ways

The fish will turn out to be very tender, and the dill will add a fresh note to its taste.

Ingredients:

1 pink salmon;
a few tablespoons of vegetable oil;
3 tablespoons of salt;
3 tablespoons of sugar;
1 bunch of dill.

Preparation:

Cut off the head of the fish, remove the giblets, skin and bones and cut the fillets into large pieces. Place them in a small, deep container, greasing well with oil.

Combine salt, sugar and finely chopped dill. Sprinkle pink salmon with this mixture and cover the container with cling film. Press down with a load and refrigerate for 1-2 days.

How to pickle pink salmon with cognac "under salmon"

Cognac and vegetable oil will make pink salmon very similar to salmon.

How to quickly and tasty pickle pink salmon: TOP-7 ways

Ingredients:

1 liter of water;
5 tablespoons of salt;
2 tablespoons of sugar;
a few peas of black pepper;
1 pink salmon;
1 tablespoon of brandy;
a few tablespoons of vegetable oil;
some ground black pepper.

Preparation:

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish from the skin, entrails and bones. Cut the fillets into small pieces and transfer to a deep bowl.

Combine the cooled brine with cognac and pour pink salmon for 20 minutes. Then transfer the fish to a sieve to drain off excess liquid, and pat dry with a paper towel.

Lubricate the bottom of a small container with a lid. Put the fish pieces there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Close it with a lid and put it in the refrigerator for an hour.

How to salt pink salmon with butter

The fish will be moderately salty and dense enough.

How to quickly and tasty pickle pink salmon: TOP-7 ways

Ingredients:

1 pink salmon;
2 dried bay leaves
a few peas of black pepper;
2 tablespoons of salt;
4 tablespoons of sugar;
a few tablespoons of vegetable oil.

Preparation:

Cut off the head of the pink salmon, remove the offal, skin and bones. Cut the fillets into small pieces.

Toss the lavrushka and peppers into a small jar. Dip fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a load and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not stir the contents of the jar. Close it and put it in the refrigerator for a day and a half.

How to pickle pink salmon in a spicy brine

Thanks to the spices, the pink salmon will be even more aromatic.

How to quickly and tasty pickle pink salmon: TOP-7 ways

Ingredients:

1½ l of water;
2-3 dried bay leaves;
1 teaspoon peppercorn mixture;
6 tablespoons of salt;
3 tablespoons of sugar;
1 pink salmon.

Preparation:

Pour boiling water over the lavrushka, pepper, salt and sugar, mix well to dissolve the crystals, and cool.

Cut off the head of the fish and gut the carcass. Cut it into large pieces and place in a jar. Pour pink salmon with cooled brine, close the jar and shake. Refrigerate for at least 24 hours.

How to pickle pink salmon with mustard and vinegar

Unusual ingredients will make the fish spicy.

How to quickly and tasty pickle pink salmon: TOP-7 ways

Ingredients:

1 pink salmon;
300 ml of water;
2 tablespoons of salt;
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon vinegar 9%.

Preparation:

Remove the head, offal, skin and bones from the fish. Cut the fillets into medium slices. Pour room temperature water into a small deep container and dissolve salt and sugar in it. Add mustard and vinegar and stir.

Put the pink salmon in the prepared mixture and press down with some weight. Refrigerate for 3-5 hours.

How to pickle pink salmon in parchment

According to this recipe, the whole pink salmon is salted. If you cut it into pieces, it will be saltier.

How to quickly and tasty pickle pink salmon: TOP-7 ways

Ingredients:

1 pink salmon;
2 tablespoons of salt;
1 tablespoon sugar
a few peas of black pepper;
1-2 dried bay leaves.

Preparation:

Cut off the head of the fish and gut the carcass. Combine salt, sugar, pepper and crumbled lavrushka. Rub the pink salmon well with the resulting mixture.

Wrap the fish in parchment paper. Press down with a load and leave to salt at room temperature for a day.

Rinse prepared pink salmon with water before use.

How to quickly and tasty pickle pink salmon: TOP-7 ways

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Marinated seafood

How to salt pink salmon at home: 20 best recipes

Pink salmon in cooking is used in the preparation of soups, main courses and for salting. However, when heat treated, the fish is dryish. Salted pink salmon, combined with various components (lemon, mustard, honey, orange, and others), allows you to achieve the same delicate taste as the more expensive salmon. For salting, they use the main fillet, cutting the fish carcass into pieces, but you can cook it whole.

1

The classic way

Ingredients:

  • pink salmon fillet - 1 kg;
  • vegetable oil - 100 ml;
  • salt - 2 tbsp. l .;
  • sugar - 1 tbsp. l.

Preparation:

  1. one. Defrost the pink salmon fillet, wash, remove excess moisture with paper napkins. Cut into slices 3 cm thick.

  2. 2. Mix salt and sugar. Dip the slices in this mixture.

  3. 3. Transfer them to another dish, pour with oil, mix and sprinkle with salt on top. Close the lid and leave to pickle at room temperature for 2-3 hours. Then transfer to the refrigerator. The next day the snack is ready.

Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of cooking without the use of preservatives and flavorings. This recipe is distinguished by the absence of additional spices.

The calorie content of salted pink salmon is 169 kcal / 100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often have a slight bitterness, which is eliminated by salt, and spices with sugar give it a delicate taste and aroma. In Japan, sea salt is used for salting pink salmon. It is believed to make the fish taste more natural.

There are several basic methods of cooking salted pink salmon at home:

  • rubbing with salt in a dry state (dry method);
  • soaking for a short time in a salt solution (salted pink salmon);
  • aging in a marinade with the addition of spices and herbs (spicy salting);
  • salting in oil.

2

Fast salting

Ingredients:

  • pink salmon - 1 pc. (weighing 1-1.2 kg);
  • salt - 2 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • coriander - 4 pcs.;
  • black allspice peas - 4 pcs.;
  • vegetable oil - 2 tbsp. l.

Preparation:

  1. one. Defrost pink salmon. If necessary, cut it: rip up the abdomen, remove the insides, cut off the tail, head, fins, and remove the scales. Rinse the fish inside and out. You can leave the skin.
  2. 2. Separate the fish fillet from the ridge, cut into 3 cm thick bars across the ridge.
  3. 3. Sprinkle salt, sugar, add coriander, peppercorns, mix them.
  4. four. Put 1 layer of fish in another dish with a flat bottom, sprinkle with spices, pour over with oil, cover and place in the refrigerator. Lightly salted pink salmon can be eaten after 18-20 hours.

It is recommended to buy headless fish that have already been gutted, as they are better stored.

3

Salting in 1 hour

Ingredients:

  • fish fillet - 800 g;
  • boiled water - 1 l;
  • salt - 4-5 tbsp. l .;
  • olive oil - 5 tbsp l.

Preparation:

  1. one. Defrost freshly frozen fish fillets at room temperature, but not completely, so that it is easier to cut with a knife. Wash and chop it as in the first step by step recipe.
  2. 2. Prepare a strong saline solution. For 1 liter of water, 4-5 st. l. salt. Put the fish pieces in the brine for 10-15 minutes.
  3. 3. Place the salted fish in layers in another pan, pour oil over each of them.
  4. four. Put the pink salmon in the refrigerator for half an hour.

This step-by-step fish cooks very quickly and tastes incomparable. You can salt it just an hour before the arrival of guests, and then serve it on the table in the form of tartlets, sandwiches, a portioned snack, or use in salads.

Checking the concentration of salt in water is done with potatoes - for this you need to peel a potato the size of a chicken egg and lower it into water. If it floats, then the brine is prepared correctly.

4

In brine with sugar

Ingredients:

  • fresh fillet of pink salmon - 1 kg;
  • sugar - 200 g;
  • salt - 200 g;
  • boiled water - 1 liter.

Preparation:

  1. one. Cut the fillet into pieces as in the previous recipes.
  2. 2. Pour water into a deep bowl, stir and dissolve the salt and sugar.
  3. 3. Put the fish in the brine and stand for 3-4 hours.
  4. four. Drain the liquid, serve the pink salmon on the table.

The large amount of sugar used in this recipe gives the fish a spicy flavor. When using powdered sugar, pink salmon turns out to be more delicate.

5

In salmon salting

Ingredients:

  • pink salmon (or other red fish), fresh or frozen - 1 medium-sized carcass (1-3 kg);
  • salt - 3 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • dried dill - 1 tbsp. l .;
  • garlic - 2 cloves;
  • ground black pepper - to taste.

Preparation:

  1. one. Wash and remove scales from the fish. Make incisions, pull out the ridge and large bones, wash.
  2. 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Rub the pink salmon inside and outside with it.
  3. 3. Squeeze the garlic in a press, distribute it over the carcass, sprinkle with dill.
  4. four. Wrap pink salmon in canvas or parchment, place in a plastic bag.
  5. five. Put fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be made either whole or in pieces. Before eating, the fish is cleaned of salt.

Freezing fish is used to kill possible parasites in it. The proportion of sugar and salt with a different amount of pink salmon should be 1: 3.

6

With vodka

Ingredients:

  • pink salmon fillet - 1-1.2 kg;
  • salt - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • vodka - 50 ml.

Preparation:

  1. one. Combine salt and sugar in a bowl or plate.
  2. 2. Cut the fillet into large flat pieces of 5-7 cm.
  3. 3. Rub each slice with the sugar and salt mixture.
  4. four. Put the fish in 1 layer in a flat dish and pour over it with vodka.
  5. five. Put the oppression in pieces and put in the refrigerator overnight.
  6. 6. The next morning, the snack is ready to eat.

To deliciously salt pink salmon, you need to use vodka, and not other alcoholic drinks. In the finished form, the smell of alcohol is no longer felt, and the consistency of the fish turns out to be delicate and dense, with well-salted pulp. You can additionally add your favorite spices and herbs to the pickling mixture.

7

In lemon

Ingredients:

  • pink salmon fillet - 1 kg;
  • lemon - 1 pc.;
  • salt - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • sunflower oil - ½ tbsp.

Preparation:

  1. one. Wash, dry and cut the fillets into thin slices.
  2. 2. Mix sugar and salt, rub the fish with them.
  3. 3. Wash the lemon, cut into half rings with the zest.
  4. four. Put fish and lemon in a container for salting, alternating their layers. The top layer should be covered with lemon.
  5. five. Pour in oil, close the container and refrigerate for 1 day.

Thanks to lemon, slightly salted pink salmon is well saturated with marinade and acquires a very delicate taste.

8

In mustard sauce

Ingredients:

  • pink salmon fillet - 1 kg;
  • mustard powder - 1 tbsp. l .;
  • salt - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • vinegar 9% - 1 tbsp. l .;
  • vegetable oil - 200 ml;
  • boiled water - 300 ml.

Preparation:

  1. one. Prepare the fillet as in the classic step-by-step recipe.
  2. 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
  3. 3. Put pieces of fish in the brine, press down with oppression and marinate for 3-5 hours in the refrigerator.
  4. four. Transfer the finished dish to a jar and pour over the oil.

The taste of such fish is more like pickled pink salmon, since the recipe contains vinegar, and thanks to mustard, the dish turns out to be especially tender and juicy.

9

With lime

Ingredients:

  • pink salmon fillet - 1 kg;
  • lime - 3 pcs.;
  • salt - 2 tbsp. l .;
  • white pepper - 1 pinch.

Preparation:

  1. one. Salt the fillet as in the classic recipe.
  2. 2. Wash the lime, remove the peel, grind it, and chop and chop the pulp in a blender.
  3. 3. Mix lime pulp with zest, salt and pepper.
  4. four. Cut the pink salmon into thin slices, place in a container, spread the lime mixture on top. Marinate in the refrigerator for 24 hours.

The combination of lime (or lemon) flavor with pink salmon is very harmonious. In addition, before pickling the fish, you can grease the fish with a thin layer of mustard sauce or add spices, and for greater juiciness, pour vegetable oil after salting. This dish has a refined, amazing taste.

ten

With tangerines

Ingredients:

  • tangerine - 4 pcs.;
  • pink salmon fillet - 1 kg;
  • salt - 2 tbsp. l.

Preparation:

  1. one. Prepare fillets as usual: wash, dry, cut into slices.
  2. 2. Wash the tangerines, peel, divide into slices, each of which is chopped into pieces 0.5 cm thick.
  3. 3. Put the fish on the bottom of the salting container, sprinkle with salt, put half of the tangerines, then repeat the layers.
  4. four. Close the curing dishes, put in the refrigerator for marinating for 1 day.

Tangerines can be substituted for 2 in this recipe. oranges. During pickling, the fruit releases juice, the fish is soaked in it and acquires a unique taste and aroma. Pink salmon turns out to be juicy and tender.

eleven

With onions in 2 hours

Ingredients:

  • pink salmon fillet - 0.5 kg;
  • onions - 1-2 pcs.;
  • vinegar 9% - 2 tbsp. l .;
  • vegetable oil - ½ tbsp.;
  • salt - 1 tbsp. l.

Preparation:

  1. one. Wash the fillet, dry it, cut into thin pieces of 0.5 cm thick, put in a bowl and sprinkle with salt.
  2. 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, stand for 5 minutes, drain the boiling water.
  3. 3. Add vinegar to a cup with onions, stir, pour in vegetable oil. Divide the mass into 2 equal parts.
  4. four. Put pink salmon in the container first, then half the onion, repeat the layers. Pour the rest of the oil from a cup of onions
  5. five. Close the container, refrigerate and pickle for 3 hours.

Pink salmon with onions, cooked in 2 hours, has a spicy taste. Faster salting is achieved by adding vinegar. Instead of regular table vinegar, you can use apple, wine or rice vinegar. Such a dish is stored for 3 days in the refrigerator.

12

With mustard and coriander

Ingredients:

  • pink salmon - 1 carcass;
  • mustard - 3 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • salt - 2 tbsp. l .;
  • ground coriander - ½ tsp;
  • vegetable oil - 5 tbsp. l.

Preparation:

  1. one. Wash, peel and cut the fish into 2 fillets.
  2. 2. Mix the coriander in a bowl with salt and sugar.
  3. 3. Sprinkle the fillet with the prepared mixture.
  4. four. Pour vegetable oil into a cup, add mustard and stir.
  5. five. Put 1 fillet in a container, pour half of the marinade, put the second piece of pink salmon, pour in the remaining sauce.
  6. 6. Close hermetically, refrigerate for 6 hours, then swap fillet pieces and marinate for another 12 hours.
  7. 7. Before serving the appetizer on the table, dry the fillets with napkins and cut into pieces.

Thanks to the use of mustard and coriander, the appetizer acquires an original taste. For added piquancy, mustard can be mixed with its seeds.

thirteen

With oranges and honey sauce

Ingredients:

  • pink salmon fillet - 1 kg;
  • orange - 2 pcs.;
  • salt - 2 tbsp. l .;
  • dill - 1 bunch;
  • lemon juice - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • olives - 4-5 pcs.

For the sauce:

  • honey - 20 g;
  • mustard - 20 g;
  • vinegar - 20 g;
  • vegetable oil - 40 g.

Preparation:

  1. one. Prepare the fillets as in the classic step-by-step recipe. Rub with a mixture of sugar and salt.
  2. 2. Wash the orange, peel, cut into half rings.
  3. 3. Finely chop the greens.
  4. four. Transfer the fish and oranges to a container, sprinkle with dill.
  5. five. Close the container, store in the refrigerator for 24 hours.
  6. 6. Combine honey, mustard and vinegar for a sauce.
  7. 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with olives or olives, sprigs of herbs. Serve the sauce in a separate cup.

Honey can also be used as a marinade in 3 variations:

  • with soy sauce (2 tablespoons of honey and 100 ml of sauce);
  • with mustard and hot pepper (1 tablespoon mustard, 2 tablespoons honey, 1 pinch of pepper);
  • with lemon (2 tbsp. l. honey and freshly squeezed juice of 1 lemon).

Pieces of pink salmon are smeared with marinade and kept in the refrigerator for 1 day.

14

In oil, "under the salmon"

Ingredients:

  • fresh frozen pink salmon - 1 carcass (0.8-1 kg);
  • sea ​​or table salt - 4-5 tbsp. l .;
  • boiled water - 1 l;
  • vegetable oil - 100 ml.

Preparation:

  1. one. Prepare the fish as in the quick salting recipe. Cut the fillet into portions.
  2. 2. Dissolve salt in water. The brine should be concentrated. Its willingness to check with the help of a raw egg - dip it into the liquid, if it floats up, then everything is done correctly.
  3. 3. Put pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Withstand for half an hour.
  4. four. Rinse fillets in water, put in a colander or pat dry with paper towels.
  5. five. Place the pink salmon in a salting dish and cover with oil, close it and refrigerate for half an hour. Before serving the delicacy, you can sprinkle it with lemon juice.

Pink salmon in oil turns out to be especially juicy, soft and tasty. By itself, this fish is rather dry, but when cooked according to this recipe, it becomes similar to trout or salmon.

15

In a spicy mustard brine

Ingredients:

  • pink salmon fillet - 1 kg;
  • salt - 3 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • powdered mustard (or its seeds) - 1 tbsp. l .;
  • bay leaf - 1 pc .;
  • black allspice - 5 pcs.

Preparation:

  1. one. Prepare the fish carcass, as usual, cut into pieces of 3 cm thick.
  2. 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients more quickly.
  3. 3. Cool the brine to room temperature, pour over the fish.
  4. four. Cover with a lid or flat plate, place the load and keep in the refrigerator for 6-12 hours.

In such a brine, it is allowed to salt pink salmon whole, but it turns out in pieces faster. When salting, you can add shredded onions and herbs, they will add great pungency and piquancy to the appetizer.

16

Salting after freezing and defrosting

Ingredients:

  • pink salmon - 1 kg;
  • salt - 4 tbsp. l .;
  • sugar - 1 tbsp. l.

Preparation:

  1. one. Wash the pink salmon, cut, cut into pieces.
  2. 2. Combine sugar with salt.
  3. 3. Grate the pieces well with this mixture.
  4. four. Put the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.

The increased amount of salt in this product will help to salt the pink salmon more and faster.

With repeated freezing and defrosting, the fish loses its taste and useful qualities, since ice destroys muscle fibers. It is not difficult to identify such a carcass - the bones from it are much easier to separate than from fresh frozen.

17

A quick way to "wet salted" in a spicy marinade

Ingredients:

  • pink salmon carcass - 1 pc .;
  • sugar - 2 tbsp. l .;
  • salt - 3 tbsp. l .;
  • boiled water - 1 l.;
  • black peppercorns - 10 pcs.;
  • vegetable oil - 3 tbsp. l .;
  • bay leaf - 1 pc.

Preparation:

  1. one. Cut and wash the fish. Cut into pieces 3-5 cm in size, fold into a container or jar.
  2. 2. Boil water in a saucepan, add spices, boil for 5 minutes, then chill.
  3. 3. Pour pink salmon with marinade, put it in the refrigerator for 12 hours.
  4. four. Serve with vegetable oil over the fish and garnish with chopped herbs.

eighteen

Whole salting

Ingredients:

  • pink salmon carcass - 1 pc. (1 kg);
  • sugar - 2 tbsp. l .;
  • salt - 3 tbsp. l .;
  • black peppercorns - 6 pcs.;
  • bay leaf - 2 pcs.

Preparation:

  1. one. Defrost and cut the carcass, rinse in running water, dry, peel, divide into 2 loins.
  2. 2. Combine salt and pepper.
  3. 3. Dip the fish in this mixture on all sides, put in a bowl for salting, adding bay leaves.
  4. four. Cover and salt the pink salmon in the refrigerator for 24 hours.
  5. five. If the fish is dry, cut into portions, put in a jar, cover with vegetable oil and keep in the refrigerator for another 12 hours.

Fillets are salted faster. You can also salt the whole carcass, for this a strong brine is prepared with the addition of sugar, vinegar and spices and salted pink salmon for 1-2 days in the refrigerator.

19

With a spicy sauce

Ingredients:

  • pink salmon carcass - 1 pc. (1 kg);
  • sugar - 1 tbsp. l .;
  • salt - 100 g;
  • orange - 2 pcs.;
  • dill - 1 bunch;
  • French mustard seeds - 20 g;
  • honey - 20 g;
  • vinegar - 20 g;
  • olive oil - 40 g.

Preparation:

  1. one. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
  2. 2. Wash oranges, cut into thin slices.
  3. 3. Mix sugar and salt in a bowl and rub the fish with them.
  4. four. Put pieces of pink salmon in a bowl for salting, sprinkle with dill on top, lay the sliced ​​orange.
  5. five. Salt the fish in the refrigerator for 1 day.
  6. 6. Combine mustard, honey, vinegar and oil in a bowl.
  7. 7. Serve the fish with the sauce.

20

Salting pink salmon milk

Ingredients:

  • milk - 500 g;
  • sugar - 20 g;
  • salt - 20 g.

Preparation:

  1. one. Wash and dry the fish milk with paper towels.
  2. 2. Place them in a container, add salt, sugar (you can add spices and spices to taste), close the lid and shake several times to mix well.
  3. 3. Refrigerate for 2 days.

Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onions and black allspice. In this case, you get a more interesting, rich taste. When serving, the milk is garnished with herbs and lemon wedges.

21

Salted pink salmon snacks

Various types of snacks can be prepared from salmon salmon salted at home:

  • sandwiches;
  • tartlets;
  • salads;
  • creamy paste;
  • salted milk pate.

Dishes made from this fish will decorate any festive table, and guests and relatives will like the delicate, refined taste.

21.1

Tomato salad

Ingredients:

  • salted pink salmon - 150 g;
  • tomatoes - 3 pcs.;
  • onion - 1 pc .;
  • egg - 3 pcs.;
  • salad - 8 leaves;
  • olive oil - 2 tbsp. l .;
  • mustard seeds - 2 tsp;
  • feta cheese - 100 g;
  • lemon juice, dill - to taste.

Preparation:

  1. one. Wash the salad, put it in a colander to glass the water, then put it on a platter.
  2. 2. Boil hard-boiled eggs, peel, cut into quarters.
  3. 3. Wash the tomatoes and cut them into wedges.
  4. four. Cut the cheese into cubes.
  5. five. Finely chop the dill with a knife.
  6. 6. Chop the onion into rings or half rings.
  7. 7. Mix mustard, butter and dill in a cup.
  8. 8. Cut the salted pink salmon into cubes.
  9. 9. Mix and put eggs, tomatoes, onions, fish on lettuce leaves, pour over with mustard dressing, garnish with herbs and serve.

For added pungency, add ground pepper and ½ lemon juice.

21.2

Cheese snack

Ingredients:

  • lightly salted pink salmon - 200 g;
  • cheese - 100 g;
  • pitted olives - 1 can;
  • mayonnaise - 2 tbsp. l .;
  • egg - 1 pc.;
  • skewers (toothpicks) - by the number of servings;
  • greens, lettuce - to taste.

Preparation:

  1. one. Boil an egg, peel it.
  2. 2. Grind the cheese and egg.
  3. 3. Cut the greens.
  4. four. Stir in egg, cheese, mayonnaise and herbs. Cut the salted fish into thin, wide strips.
  5. five. Put the cheese filling in the middle of each piece of pink salmon, wrap it in a small roll.
  6. 6. Pierce the olive with a skewer, then thread it into the fish roll, fixing its edges from unwinding.
  7. 7. Put lettuce leaves and rolls on a dish.

21.3

Lavash snack

Ingredients:

  • lavash - 2 pcs.;
  • salted pink salmon - 300 g;
  • cream cheese - 50 g;
  • dill to taste.

Preparation:

  1. one. Cut pink salmon as in the previous recipe.
  2. 2. Grease lavash with cream cheese. If the cheese is thick, then mix it in a blender with a little mayonnaise.
  3. 3. Chop the dill.
  4. four. Sprinkle the surface of the pita bread with dill, put the pink salmon, roll it up.
  5. five. Place the roll in the freezer of the refrigerator for 15 minutes so that it "grabs".
  6. 6. Cut the roll diagonally into slices 2-3 cm thick.

Such a dish will decorate the festive table, and the use of Armenian lavash with fish goes well as a delicious snack.

21.4

Tartlets

Ingredients:

  • tartlets - 20 pcs.;
  • lightly salted pink salmon - 200 g;
  • egg - 2 pcs.;
  • cream cheese or mayonnaise - 80 g;
  • cucumber - 1 pc.;
  • greens and olives - for decoration.

Preparation:

  1. one. Boil eggs, peel, chop on a grater with fine holes.
  2. 2. Cut the fish and fresh cucumber into small cubes.
  3. 3. Stir the resulting ingredients, season with cream cheese or mayonnaise.
  4. four. Arrange the filling in tartlets, garnish with herbs, place 1 olive in the center.

Olives and red caviar can also be used as decoration, so the tartlets look even more impressive on the festive table.

22

Useful Tips

When choosing fish and cutting it for salting, you need to adhere to the following recommendations:

  • Better to buy fresh or chilled fish.
  • Pink salmon meat should have a dense structure and uniform color.
  • If a carcass with a head is used, then you need to pay attention to the eyes - in fresh fish they are transparent, not cloudy, and the gills are red. The old gills have yellow or grayish, dry and broken fins.
  • Before salting, fresh fish is recommended to be kept in the freezer for 1-2 days or salted with vinegar to kill parasites.
  • The carcass should have a fresh smell.
  • If the fish is not completely thawed, then the fins and skin are removed more easily.
  • When gutting, you need to carefully rip the stomach and remove the insides, being careful not to damage the gallbladder, otherwise the carcass will taste bitter. Strong bitterness when cooked indicates that the fish was stale.
  • The fins are easier to cut with large scissors.
  • It is better to defrost pink salmon at room temperature or in the refrigerator.

Experienced housewives are guided by the following salting rules:

  • Salt should be used plain, not iodized.
  • For the fish to have a natural aroma, you should salt it in a glass bowl.
  • Store the finished snack in the refrigerator. You do not need to put it in the freezer, because after defrosting the fish will not taste good.
  • It is necessary to use oppression (or weight), which allows the carcass to marinate more evenly and faster.
  • To salt the whole pink salmon (uncut), rub it with salt, pour salt into the mouth and gills and inject a strong saline solution into the abdomen (using a syringe).
  • If the fish is too salty, then immediately before use it should be soaked in water or milk for 2 hours.
  • To salt pink salmon, it is better to use coarse salt. It draws moisture out of the fish better than small ones.
  • The main proportion for making brine should be considered the following - 1 part sugar and 3 parts salt.
  • Salting pink salmon over 3 days is not recommended. The longer the fish is in solution, the more salty it becomes.

The following seasonings go well with pink salmon meat:

  • dill and parsley;
  • thyme;
  • black and white ground pepper;
  • basil;
  • allspice peas;
  • rosemary;
  • horseradish;
  • garlic;
  • Bay leaf;
  • vinegar;
  • mustard.

Pink salmon is a fish that belongs to the salmon family. Her meat is red. It is appreciated for its pleasant taste, useful qualities and availability. It is used to prepare various dishes, many of which are considered a delicacy.

Fillet of red fish

The fish is stewed, fried in oil, preserved and boiled for the fish soup. During heat treatment, some of the beneficial properties are lost. A delicious and common way to cook a product while maintaining the healing qualities of meat is salting.

How to choose a good salmon for salting

Choose good quality fish. Determining a suitable instance is not difficult:

  1. The surface of a quality carcass is smooth, without damage. It looks smooth and shiny.
  2. When pressed with a finger, it quickly returns to its previous shape.
  3. The gills are bright red or light red.
  4. A dry tail indicates that the fish has been thawed more than once.

How to choose fish

Before salting frozen pink salmon, it must be defrosted. For this, the fish is transferred to the lower shelf of the refrigerator. Do not defrost in hot water, microwave or oven.

Sometimes, after thawing, external damage, blue spots or bone fractures are observed on the carcass. They arise due to the fact that commercial fishing is made by nets. Due to the large overcrowding, pink salmon can be injured. Such damage does not affect the salting and taste of meat.

We also recommend reading:

How to cut pink salmon before salting

You can salt the fish whole or by dividing the fillet into pieces. Before salting the pink salmon at home, clean the fish without gutting.

Free from scales. Then rinse well with running water outside and inside. Cut off the head, fins and tail. You can use scissors to remove the fins. Rinse again, then dry with a paper towel.

You can salt the whole carcass. How much pink salmon is salted depends on the recipe. For a faster cooking method, cut the fish into thin slices. They are convenient to use for sandwiches. Before salting, the fillets are pulled out of the spine, ribs and the skin is removed. To do this, cut the fish lengthwise. The remains of fish after salting are suitable for fish soup.

Butchering red fish

Classic recipe

At home, there are several ways to salt pink salmon. Due to the fact that the meat is lean and with bitterness, the choice of the mixture is of great importance. The oil used as an ingredient must be odorless.

The simplest salting recipe is classic. The peculiarity of such salting is that you can not use spices. This preserves the natural taste of the meat.

For the dry classical method, apply:

  • a mixture of salt and sugar in a ratio of 2 tbsp. l. to 1 st. l .;
  • if desired, you can add spices: coriander, bay leaf, black peppercorns, rosemary, parsley, dill, mustard seeds.

Then the fish is placed in a sealed container and refrigerated. She will be ready in a day.

Marinating fish

For the classic method of salting in brine, in order to save money, they buy peeled fish without a head. Ingredients for the recipe:

  • fillet of pink salmon - 1 kg;
  • boiled water - 1 liter;
  • unrefined sugar - 200 g;
  • coarse salt - 200 g.

Carefully cut the fillets into medium pieces. The skin must be removed. Take a glass dish and pour water. Fall asleep seasonings. Stir until the crystals are completely dissolved.

Fish pieces are dipped into the resulting solution. Marinated for 3-4 hours. The brine is drained, and the finished product is served to the table.

Quick salting of pink salmon in one hour

For quick salting of fish in 1 hour, you will need 2 medium-sized carcasses weighing about 1 kg. The algorithm of actions is as follows:

  • the carcass must be prepared - the unwashed fish is cleaned, freed from scales, the head, fins and tail are cut off, thoroughly washed in cold water;
  • make an incision and remove the ridge together with the rib bones, carefully remove the skin, cut the resulting fillet into narrow pieces 2-3 cm wide;
  • prepare 1.5 liters of a solution of water and salt so that peeled potatoes can float, it is better to use standard coarse salt;
  • the fillet is dipped in a saucepan with brine and left for 20 minutes, then you need to rinse it with cool water;
  • dry with paper towels;
  • put salted slices in a deep container in layers.

You can use a glass jar. Spices for fish and bay leaves are poured onto the bottom of the container, then a layer of fish is placed. Lay evenly layer by layer, not forgetting the spices. If desired, you can pour over the layers with vegetable oil. We place the jar in the refrigerator for about 40 minutes. After this time, the dish is ready to be served.

Fish slicing

Quick salting in 1 hour with olive oil, you will need:

  • frozen fish fillet - 800 g;
  • clean water - 400 ml;
  • medium or coarse salt - 2 tbsp. l .;
  • olive oil - 100 ml.

Before cooking lightly salted pink salmon, fillets are not thawed to the end. This will make it easier to cut it into small pieces. Place the slices neatly on a cutting board or plate.

While the fish is completely thawed, knead a solution of water and salt. The salinity of the water is checked using raw potatoes: if it floats, then the brine is sufficiently saturated.

Pink salmon are dipped in a container with brine for 6-7 minutes. Take out and rinse. Place in parts in a cup. Each layer is poured over with olive oil.

Pink salmon in oil is placed in a refrigerator for about 40 minutes.

Salting whole pink salmon

To salt the whole pink salmon, you need the following ingredients:

  1. Carcass weighing 1 kg.
  2. Granulated sugar - 25-30 g.
  3. Coarse salt - 60 g.
  4. Bay leaf - 2-3 pcs.
  5. Allspice peas - 6 pcs.

Whole fish salting

Cooking method:

  1. The frozen fish is thawed. To do this, they put it in the refrigerator. Then the carcass is cut, all unnecessary parts of the fish are removed. Remove the insides, wash well. Give time to dry.
  2. Carefully remove the skin with a thin-bladed knife. The pink salmon is cut into 2 parts. Spine and ribs are removed. Get 2 equal peeled fish pieces.
  3. After completing the preparation procedure, take a mixture of 1 tbsp. l. sugar and salt in the amount of 60 g. Allspice is added. Sprinkle pieces of pink salmon with the resulting mixture, put them in a glass dish, adding 2 bay leaves.
  4. The container is closed with a lid and the pink salmon are left in the brine that it will give in the refrigerator for 24 hours.

The dish is ready in a day. Pink salmon turns out to be tasty and aromatic.

Dry salting of pink salmon at home

Dry salted pink salmon at home is a delicious economical dish, the preparation of which does not take much time and is not a complicated process. Before you salt pink salmon, you need to purchase:

  • fish fillet - 1 kg;
  • salt (not extra) - 2 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • ground black pepper - 5 g;
  • bay leaf - 2 pcs.;
  • black allspice - 5 pcs.

To dry salmon pink salmon, you need to gut the fish. Carefully cut off the head, tail and fins. Free from bones. Cut into two halves. In a separate cup, combine sugar, salt and other spices.

Pickling ingredients

The pieces are rolled into the mixture on both sides. Placed in a container, put oppression on top. After 1 day, the finished fish meat is taken out and cut into pieces before use.

Recipe for dry slightly salted fish salting:

  • pink salmon weighing 1 kg;
  • 1 tsp Sahara;
  • 1 tbsp. l. salt;
  • refined vegetable oil - 100 ml;
  • black pepper (coarsely ground) - a pinch;
  • coriander seeds.

The fish carcass is thoroughly washed and cleaned. Then cut into medium-sized pieces. Combine salt and sugar in a bowl. The first layer of fish is placed on the bottom of the container, a little oil is poured on top and sprinkled evenly with the seasoning mixture.

Add pepper and coriander. Repeat the procedure with each layer until the container is full. Leave to salt for 5 hours in the refrigerator.

Fish with spices

Salt pink salmon with salmon

Pink salmon is a relatively inexpensive commercial fish. However, it contains many nutrients necessary for the prevention of diseases of the heart, central nervous system, and digestive organs.

The recipe for lightly salted pink salmon "under the salmon" is available to any housewife. It does not involve the use of sugar and allows you to get a ready-made dish in a short period of time.

For salted pink salmon "under salmon" you will need:

  1. 1 kg fillet.
  2. ½ cup vegetable oil.
  3. 1/3 l of water (boiled).
  4. 5 tbsp. l. salt.
  5. A few peas of black pepper.

The fillet is cut into small pieces. Start mixing the brine:

  1. Salt is added to boiled water at room temperature and dissolved.
  2. Pieces of fish fillet are dipped into the liquid for 10 minutes.
  3. Then taken out and dried on a paper towel.

The fish is placed in a container in layers. Vegetable oil is poured between them. Put in the refrigerator for 30 minutes. After half an hour, spread on a plate and sprinkle with herbs. Decorate with lemon wedges.

Cooking in mustard sauce

Ingredients for salted fish:

  • 1 kg of pink salmon;
  • 2 tbsp. l. coarse salt;
  • 2 tsp Sahara.

For mustard sauce:

  • 2-3 pcs. onions;
  • 3 tsp any mustard;
  • 1 tsp mustard seeds;
  • allspice black pepper;
  • 2 tsp Sahara;
  • salt;
  • 2 tbsp. l. lemon juice;
  • 150 ml of refined vegetable oil.

You can pour mustard sauce over ready-made salted pink salmon fillets bought in a store. If you cook it yourself at home, it will taste better. Algorithm of actions:

  1. A fresh or defrosted carcass is cleaned of scales, washed thoroughly and divided into 4 equal parts along with the skin.
  2. Mix salt and sugar in the right proportions.
  3. Pieces are dipped into the mixture, first on one side and then on the other.

In a low dish, put 2 pieces each, turned inward. A load is placed on top and left to salt in the room for 3 hours.

Salted steaks

Mustard sauce is prepared:

  1. Chop the onion. The bigger, the better.
  2. In parallel, the mustard seeds are poured with hot boiled water and insisted for a couple of minutes. The water is drained.
  3. The mustard is mixed well with sugar and seasoned with lemon juice.
  4. Steamed mustard seed is added to the solution, salted a little and seasoned with ground hot pepper.

Take out the finished fish from the brine. Rinse the pieces under running water and dry. The fillet is freed from the skin with a thin knife edge and cut into thin slices.

A glass jar is best suited for storage. 1 tbsp. l. mustard sauce is poured onto the bottom of a glass dish. Place fish slices on top. Watered again with dressing and then a small layer of onion is laid.

Alternate layers to the upper edge of the can, tamping tightly. Finish with a layer of onions. The filled jar is placed in the refrigerator for two days. The finished dish is best served with boiled young potatoes.

Salting fish in jars

Lightly salted fish in one day

Seasonings will help to salt meat at home in 24 hours:

  • black pepper;
  • rosemary;
  • white pepper;
  • garlic;
  • Bay leaf;
  • peppercorns;
  • white pepper;
  • mustard;
  • parsley.

There are several ways of salting pink salmon in one day. For the simplest recipe, only fish and salt will be enough:

  1. A 1 cm thick layer of coarse salt is placed on the bottom of the container.
  2. Place the fish on top with the flesh up.
  3. The carcass is generously sprinkled with salt.

It is better to store pink salmon before use in the refrigerator, after covering the saucepan with a lid with a load. The technology of such salting allows you to get a finished product in 24 hours.

It must be remembered that the longer the fish is contained in the composition of salt and spices, the more it is salted. To prevent pink salmon from becoming too salty, it should not be seasoned for more than 3 days.

How to deliciously salt pink salmon after freezing

People living far from the sea have the opportunity to buy red fish only frozen. When purchasing pink salmon on the market, it is better to choose a carcass without viscera and head.

The meat of frozen fish is greatly softened by ice trapped in the tissue. Bones that are readily detachable from the carcass indicate that it has been frozen several times.

Such pink salmon will not make a good quality dish. In this case, you will have to spend a lot of time to select all the bones from the fish carcass. Then you can start salting.

The texture of the pink salmon meat quickly absorbs the salt. Therefore, it is recommended to salt it as soon as it is thawed. To make the fish tasty after freezing, the following ingredients are added to it when salting at home:

  • sugar in brine - to add a piquant taste;
  • vegetable oil for meat - tenderness and pleasant aroma.

Spices for fish

In the process of salting, the load promotes the release of juice from the fish.

It is necessary to salt the fish with coarse salt, since fine salt softens the meat fibers. Only plastic or glass containers are suitable for salting. The salinity of the fish depends on the amount of seasoning and the holding time.

Pink salmon are thawed naturally. Forcing this process can lead to a deterioration in the quality of the meat.

How to salt pink salmon with salt and sugar

For the option of cooking delicious salted pink salmon with salt and sugar, take:

  • fresh or defrosted fish carcass - 400 g;
  • 2 tbsp. l. without a slide of sugar;
  • 1 tbsp. l. with a slide of coarse salt;
  • fresh lemon fruit - 1 pc;
  • green dill - several branches.

Salting fish with lemon

Before starting salting, it is recommended to rinse the fish carcass well from the remnants of blood and entrails so that it does not deteriorate before it is salted. The cleaner the fish, the less likely harmful bacteria are to grow on the surface of the product. Then:

  1. Sugar and salt are mixed until smooth.
  2. All lumps should be crumbled.
  3. A clean napkin is placed on the table and the pink salmon is laid out on it with the back down.
  4. Sprinkle with a mixture of salt and sugar.
  5. Then carefully wrap the fish with a rag. You should get an envelope.
  6. Put the pink salmon in a polyethylene bag without tying it.

Place in a refrigerator chamber for a day at a temperature of no more than + 6 ° C. After 24 hours, the envelope with the fish is taken out and sprinkled with lemon juice. They are sent to the refrigerator for another two days. After 2 days, the finished dish can be eaten.

How to pickle pink salmon in a spicy brine

To give pink salmon meat more flavor, it is cooked in a spicy brine. Take the following ingredients:

  • 1.5 liters of water;
  • 2-3 leaves of lavrushka;
  • 1 tsp black peppercorns;
  • 6 tbsp. l. without a slide of salt;
  • 3 tbsp. l. granulated sugar;
  • 1 medium pink salmon carcass.

Marinade for fish

Pour boiling water over the spices. Stir the liquid until the crystals are completely dissolved, then add dry bay leaf. Allow the mixture to cool. The peeled fish carcass is placed in a clean jar and brine is poured there. Insist in the refrigerator for at least a day.

How to pickle pink salmon with mustard and vinegar

If you add acetic acid to fish meat, it will become softer and more tender. Each housewife chooses the easiest and most convenient way to prepare delicious fish. For the simplest recipe for salting pink salmon with mustard and vinegar, take:

  • carcass of fish - 1 pc.;
  • water - 300 ml;
  • 2 tbsp. l. Sahara;
  • 1 tbsp. l. salt;
  • 1 tbsp. l. dry mustard;
  • 1 cup vinegar 9%;
  • vegetable oil in the amount of 4-5 tbsp. l.

Buy pink salmon, fresh or frozen. If the fish is frozen, then, in order to clean it, it is not necessary to wait until it is completely thawed.

Take a sharp knife and gently scrape off the scales. To make the scales come off easily, pour boiling water over the surface of the fish from a glass. The fins, tail and head are not needed for salting, so they are removed.

Fish fillet in brine

The peeled carcass is divided into pieces about 3 cm in size.Place in a saucepan or deep cup. Sugar, salt, mustard and vinegar are added to warm water. Stir. The resulting liquid is poured onto the fish. Cover and press down with a heavy object. They are sent to the refrigerator for 3-5 hours.

How to pickle pink salmon in parchment

For a recipe for salting pink salmon in parchment, you need to take the whole carcass. In this case, the fish will turn out to be slightly salted. The list of ingredients for homemade salmon salmon in parchment includes:

  • 1 peeled pink salmon;
  • 2 tbsp. l. coarse salt;
  • 1 tbsp. l. Sahara;
  • some black peppercorns;
  • dry bay leaf - 1-2 pcs.

Fresh frozen fish is thawed at room temperature. They pull out the insides, wash well the blood and the remnants of the intestines. Cut off the head and fins of the pink salmon.

Sugar, salt, pepper and laurel leaves are mixed. Spice the fish with spices from all sides and inside. Placed on parchment and wrapped. The finished carcass is pressed down with oppression. Leave for a day. There is no need to put the fish in the refrigerator.

Salting fish in parchment

Frozen pink salmon with orange

To pickle pink salmon at home and surprise your loved ones, you can use the recipe with oranges. Salt, citrus fruit and pink salmon are prepared.

The chilled or defrosted carcass is cut into longitudinal parts. It is not necessary to remove bones from the fish. In the future, perform the following actions:

  1. The orange is peeled and cut into small wedges.
  2. The fish is placed in a deep container in the first layer, salted moderately.
  3. Part of the orange pieces is distributed on top.
  4. Lay the layers, alternating fish with orange and not forgetting to sprinkle them with salt.
  5. Store the container in the refrigerator for 1 day.

After 24 hours, the finished dish is taken out and served. You can make sandwiches with such fish.

Cut the loaf. Each slice is greased with butter. Pieces of pink salmon are placed on top. Sandwiches are served for breakfast with tea.

Using oranges in salting fish

How easy it is to salt pink salmon milk

Milk of salmon fish such as pink salmon contains many useful trace elements, vitamins and fatty acids. Milk is often thrown away without realizing what a delicious food it is.

Milk is easier to cook than fish due to its lack of bones. They are eaten naturally or added to salads. There are several options for how to deliciously salt milk. You need to take:

  • 600 g milk;
  • 2 pcs. onions;
  • 10 black peppercorns;
  • salt to taste.

Frozen milk is thawed. Rinse well with running water. Peel the bulbs, rinse and cut into thin rings. Then:

  • add chopped onions, spices and vinegar to the prepared bowl;
  • salt the mixture;
  • pour water in the amount of 100 ml;
  • mix well.

Place the container with milk in a cool place for 12 hours. Stir periodically.

Fish milk

Option 2 - dry method of salting milk. To prepare them you will need:

  • 100 g sugar;
  • 100 g of salt;
  • 4 kg of pink salmon milk.

Salt and sugar are mixed in an enamel saucepan. Do not use metal dishes for salting milk. Well washed milk is placed in a saucepan and mixed intensively. Leave covered for 2 days in a cold place. For flavor, you can add bay leaves and allspice.

Option 3 - pickled milk. You will need:

  • 1 kg of thawed and washed milk;
  • 1 liter of water;
  • 80 g sugar;
  • 150 g salt (not extra);
  • spices at your discretion.

Before pickling the milk, wash it thoroughly. Can be left whole or cut into pieces. Put milk in a jar. Start preparing the marinade. All ingredients are mixed, water is added and boiled for 5-6 minutes.

Chopped milk

The cooled marinade is poured over milk, corked with a lid and put in a cool place to marinate for 3 days. Before serving, the dish is garnished with herbs, lemon or olives.

Salted pink salmon is a rich source of macro- and microelements. By including it in the diet, you can improve your well-being, strengthen the nervous system and muscles, and prevent the development of heart disease.

Protein in fish is an essential element for the cells of the body. In addition, salmon meat contains vitamins and fatty acids, a lot of iodine, so it is useful for people with thyroid diseases. The product has almost no contraindications. However, doctors advise not to overuse dishes with salted pink salmon for people with chronic liver and stomach diseases.

When an appetizing pink carcass of salted pink salmon looks tempting from the shelves in the store, the question involuntarily arises: is it possible to salt pink salmon at home? Yes, it will be much more useful, you will get fish without coloring, flavoring and other additives. Choose the recipe you like and delight your family with delicious fish.

Pink salmon for salmon with salt and sugar at home

Salmon is a rather expensive fish, you can't indulge yourself like that every day. However, you can pickle pink salmon under the guise of salmon, the main thing is to prepare the right marinade. It will be just as tasty, but more budgetary.

Cooking time: 1 day.

Servings: 8.

Calories: 169 kcal

Proteins: 22.1 г

Fats: 9 г

Carbohydrates: 0 г

  • Defrost pink salmon in cold water. Remove excess parts. Cut the fish into slices about 1.5 cm thick.

  • Prepare the brine separately. To do this, pour granulated sugar and salt into the container, mix them. Pour all this with cold water, stir until all the crystals of sugar and salt dissolve. The pickling marinade is ready.

  • Put the fish slices in a wide bowl, pour the marinade over everything. Mix thoroughly so that all the pieces are evenly marinated and salted well. Leave in the refrigerator for half an hour. During this time, mix the fish well with a spoon several times.

  • After the specified time has elapsed, remove the pieces of fish from the marinade. Put the pink salmon on a sieve for a short time to drain the remaining marinade. Place the fish on a dish or tray and season with sunflower oil, cover with a lid or another plate.

  • In order for the salting process to finally end, remove the tray with pink salmon in the refrigerator overnight or for a day. Use as a filling for savory pancakes, put on a sandwich or add to salads.

Enjoy your meal!

Salted pink salmon like salmon with peas and bay leaves

Pink salmon is a fairly dry fish, so it is better to pickle it in brine, and not by dry salting. After salting in a spicy marinade, with the addition of black peppercorns and bay leaves, the fish is juicy and tender.

Cooking time: 2 days.

Servings: 3.

Ingredients:

  • Pink salmon fillet - 300 g;
  • Bay leaf - 1 pc.;
  • Black peppercorns - 5 pcs.;
  • Water - 200 ml;
  • Salt - 1 tsp;
  • Carnation - 3 buds;
  • Onions - 0.5 pcs.;
  • Granulated sugar - 0.5 tsp.

Cooking process:

  1. Disassemble the fish into separate fillets, remove all bones, but do not remove the fillets from the skin.
  2. For the marinade in a saucepan, mix water, bay leaves, black peppercorns, clove buds and salt, stir until the salt crystals dissolve.
  3. Put the saucepan with the marinade on the stove, bring to a boil, then turn off the heat and add sugar. Sugar is needed here in order to remove bitterness from pink salmon. Stir the brine until the sugar and salt grains are completely dissolved and cool to room temperature.
  4. Put the pink salmon fillet into a container, the lid of which is hermetically closed.
  5. Put onion peeled and cut into half rings on the fillet.
  6. Pour the chilled brine onto the pink salmon, close the container with a lid and put the salt in the refrigerator for 2 days. If the fish floats up, the container must be periodically turned upside down and back.
  7. Serve the prepared salted pink salmon, cut it into thin slices. Top with brine onions and decorate with fresh herbs.

Enjoy your meal!

Salted pink salmon with dill for the festive table

Salting pink salmon tasty and inexpensive, you can before the holidays in advance. Then you can serve delicious sandwiches with homemade red fish to the festive table. Guests will definitely appreciate the spicy fish marinated in ground black pepper and dried dill.

Cooking time: 1 day.

Servings: 3.

Ingredients:

  • Pink salmon - 300 g;
  • Dried dill (not seeds) - 0.5 tsp;
  • Salt - 2 tsp;
  • Granulated sugar - 1 tsp;
  • Ground black pepper - to your liking.

Cooking process:

  1. Remove scales from pink salmon, wash the fish and gut. Cut out the piece that will go to salting. To salt 1 kg of fish, you need to take 2 tbsp. l. salt (or 1 tbsp. l. salt for pink salmon) and sugar in the amount of 1 tbsp. l. These are the proportions for self-calculation of salting fish of any weight.
  2. Combine salt, sugar and dried dill in a separate bowl, sprinkle the pink salmon slices evenly. Sprinkle lightly on top with ground black pepper.
  3. Fold the fish pieces on top of each other with the flesh inside.
  4. Place the fish in any suitable container for salting and attach with a heavy washed stone or any other weight.
  5. Remove pink salmon with a load in the refrigerator and leave for a day. During this period of time, you need to turn the fish on the other side once so that it is evenly salted.
  6. In order to cut the pink salmon beautifully and evenly, you can first put a piece in the freezer for a while. Serve salted pink salmon with lemon slices and fresh herbs.

Enjoy your meal!

Salting pink salmon with vodka at home

Do not be intimidated by such a brine for fish as brine with alcohol. Despite the fact that vodka initially emits a pungent smell, after a while it will evaporate, and with it the obvious smell of pink salmon. Thanks to the addition of vodka, the taste and color of pink salmon is as close as possible to salmon.

Cooking time: 2 hours.

Servings: 4.

Ingredients:

  • Pink salmon fillet - 400 g;
  • Granulated sugar - 1 tbsp. l .;
  • Salt - 2 tbsp l .;
  • Vodka - 2 tbsp. l.

Cooking process:

  1. Cut the fish, remove the ridge and bones, leave fillet pieces on the skin with a total weight of about 400 g.
  2. In a bowl, mix granulated sugar, salt and vodka. Stir until the crystals of salt and sugar are completely saturated with vodka.
  3. Coat the pieces of pink salmon fillet on both sides with the resulting mixture, put in a container, pressing firmly against each other.
  4. Seal containers with fish lids airtight.
  5. Send the pink salmon to the refrigerator for 2 hours for pickling.
  6. During this time, a large amount of liquid will be released from the fish. Taste the fish and, if it is not salty enough, put it back in the brine, stand for about 1 hour above the norm.
  7. Remove fish pieces from the brine and pat dry with paper towels.
  8. Cut the pink salmon into small pieces, carefully separating the fillet from the skin. Serve on white bread and butter sandwiches to soften the salty taste of the fish.

Enjoy your meal!

How to pickle pink salmon with lemon?

Pink salmon with lemon by the dry salting method is juicy, has a light citrus aroma. It can be used to prepare salads or snacks, or it can be served as a separate dish, garnished with lemon slices. Thanks to lemon, fish meat does not creep, its color becomes more intense.

Cooking time: 20 hours.

Servings: 10.

Ingredients:

  • Fresh frozen pink salmon - 1.3 kg;
  • Lemon - 1 pc.;
  • Salt - 6 tbsp l .;
  • Granulated sugar - 3 tbsp. l.

Cooking process:

  1. Purchase fresh frozen fish, large lemon, prepare salt and sugar.
  2. Rinse the fish, remove the scales. Rip open the abdomen, pull out the insides.
  3. The head may not be cut off, but the gills must be removed. Clean the belly from films.
  4. Pour rock salt into a bowl.
  5. Add granulated sugar there.
  6. Stir salt and sugar.
  7. Prepare for salting pink salmon a clean smoothed cloth, suitable in size. The fish will be wrapped in it. Put the pink salmon in the middle of the rag. Sprinkle it on all sides with a mixture of granulated sugar and salt. Do not forget to grease the abdomen and head area with the mixture.
  8. Carefully wrap the pink salmon in a rag, put it in a container with high edges that is suitable in length (the fish will release liquid during the salting process).
  9. Salt pink salmon in the refrigerator for about 15-17 hours. If you need lightly salted fish, you can leave it overnight, and start cutting it in the morning. Remove the cloth from the pink salmon, clean off the remaining salt and sugar from all sides, carefully remove the skin. Divide fish into 2 halves, remove bones and ridge. Cut pink salmon into pieces and arrange them on a platter.
  10. Wash a large lemon with soap and boiling water. Cut the lemon in half, chop one half into thin slices for decoration.
  11. Squeeze juice from the other half onto the fish, making sure that no bones get there.
  12. Decorate the pink salmon on a platter with lemon slices and fresh herbs, put it in the refrigerator for another couple of hours, you can tighten it on top with a film or a plastic bag.

Enjoy your meal!

Salted pink salmon with vegetable oil

The salmon ambassador in vegetable oil-based brine stretches for 5 days, but when they pass and you taste the fish, it will become clear why wait so long. The fish becomes aromatic, the oil allows the spices to penetrate deeply into the fillet. Softness and beautiful glossy shine appear.

Cooking time: 5 days.

Servings: 6.

Ingredients:

  • Pink salmon - 1 kg;
  • Sunflower oil - 4-5 tbsp. l .;
  • Salt - 3 tsp;
  • Ground black pepper - 1 tsp;
  • Dried dill - 1 tsp;
  • Pepper, ground red - 1 tsp;
  • Granulated sugar - 2 tsp;
  • Seasonings for salting fish - 1 tsp.

Cooking process:

  1. Peel fresh frozen pink salmon without completely defrosting. Cut off fins, head and tail (can be left for fish soup).
  2. Cut the fish along the ridge, remove the ridge and bones, remove the skin.
  3. If by this time the fish has thawed, freeze it again in the freezer to make it easier to cut.
  4. After the pink salmon is boneless, cut it across into small slices.
  5. Mix sugar, salt, peppers, seasonings for salting fish in a separate jar.
  6. You can use olive oil, but odorless sunflower oil will do just fine, since it does not interrupt the taste of the fish.
  7. Take a container for salting fish, put the pink salmon in layers, sprinkling each layer with a mixture of spices and smearing with sunflower oil.
  8. Remove the container with the preparation in the refrigerator for 5 days.
  9. After the specified time has elapsed, salted pink salmon can be taken out of the refrigerator and eaten.

Enjoy your meal!

A simple and delicious recipe for pink salmon with honey

If you replace sugar with honey when cooking salted pink salmon, the taste of fish will only benefit from this. In this case, the brine is brought to a boil and then cooled, so even slightly sugared honey is suitable. It will still melt in hot spicy brine.

Cooking time: 3 hours 35 minutes.

Servings: 8.

Ingredients:

  • Pink salmon - 1 kg;
  • Honey - 1.5 tbsp. l .;
  • Water - 1 l;
  • Salt - 7 tbsp l .;
  • Vegetable oil - to your liking;
  • Seasonings for salting fish - to your liking.

Cooking process:

  1. Wash the fish and pat dry with paper towels. Separate the fillet from the ridge with bones and from the skin. Pull out the smallest bones with tweezers. Cut the prepared pink salmon fillet into portions about 2 cm thick.
  2. Prepare the brine. To do this, mix water, fish spices, honey and salt in a saucepan. Bring the brine to a boil over medium heat, cook for about 5 minutes. and remove from the stove, cool.
  3. Prepare a container for salting fish. Put pink salmon there in a dense layer, fill it with cooled brine. Put in the refrigerator and let it brew for about 3 hours.
  4. After the specified time has elapsed, take out pieces of pink salmon and drain the entire marinade, it is no longer needed. Rinse the fish fillet pieces and pat dry with napkins.
  5. If you plan to store the snack for a longer time, then the fish must be folded into a container and poured with vegetable oil, and closed with a hermetically sealed lid. Store fish in glass containers in the refrigerator. Consume within 2 weeks.

Enjoy your meal!

Salted pink salmon with orange

They often complain that when salting pink salmon with orange, the fish begins to taste very bitter. The secret is that you need to add not the pulp, but the orange zest. It will give a pleasant citrus aroma to the fish and will not spoil its taste. The orange itself can be used as a decoration.

Cooking time: 10 hours.

Servings: 4.

Ingredients:

  • Pink salmon fillet - 450 g;
  • Orange - 1 pc.;
  • Salt - 2 tbsp l .;
  • Granulated sugar - 1 tbsp. l.

Cooking process:

  1. Wash the orange with soap on the hard side of a sponge and rinse with boiling water. Very carefully remove the zest with a fine grater or a special citrus grater. In this case, you need to remove only the colored part, you cannot touch the white peel, otherwise the zest will taste bitter. Mix salt and sugar in a 2 to 1 ratio in a separate bowl.
  2. Stir the mixture of salt and sugar with the orange peel and put some on the bottom of the jar, in which the pink salmon will be salted.
  3. Next, rub the cut fish fillets with the same mixture on all sides and place on the bottom of the jar.
  4. Process the next piece of fillet in the same way and place in the jar on top of the previous piece. So tamp all pieces of pink salmon into a container, rubbing them with dry marinade along the way.
  5. Hermetically close the jar with a lid and send to infuse in the refrigerator for 6-10 hours. After a while, the pink salmon will let the juice out, there is no need to drain it. You can serve salted fish by cutting the fillet into portions, which can be decorated with orange slices, peeled from the white peel. It turns out very elegant and fragrant.

Enjoy your meal!

How to cook salted pink salmon with onions?

For the Slavs, the combination of onion and fish is familiar. However, for salting pink salmon, it is better to take red onion - it has a not so sharp specific taste and does not interrupt the taste of pink salmon itself.

Cooking time: 1.5 days.

Servings: 5.

Ingredients:

  • Pink salmon - 700 g;
  • Red onion - 1 pc.;
  • Bay leaf - 3 pcs.;
  • Black peppercorns - 6 pcs.;
  • Allspice peas - 4 pcs.;
  • Sunflower oil - for the marinade;
  • Salt to your liking.

Cooking process:

  1. Trim the fish, leaving the thickest part of the carcass. Remove the skin. It will be easier to do this with slightly frozen pink salmon.
  2. Cut a piece of fish along the ridge, remove the ridge itself and as many bones as possible.
  3. It turned out two fillets of pink salmon. Grease each fillet liberally with salt on both sides and put in the refrigerator to salt for a day. After a couple of hours, juice will begin to stand out. You can press down on the fish with a press, but so as not to violate the integrity of the pieces.
  4. After one day, remove all other bones from the fish.
  5. Cut the pink salmon into thin slices.
  6. Peel the red onion and also cut into rings.
  7. Take two glass jars, wash them clean. Put 1.5 bay leaves, 3 black peas and 2 allspice peas at the bottom.
  8. Lay out a layer of pink salmon, pressing the pieces tightly together, lay the onion rings on top. Make another layer of fish and onions.
  9. Pour vegetable oil into the jars in such an amount that it fills all the free space in the jar and covers the fish.
  10. Refrigerate for 2-3 hours. Further, pink salmon with onions can be consumed. It can be eaten with hot boiled potatoes, added to pasta or cold salads.

Enjoy your meal!

A simple recipe for salting pink salmon with cognac

Cognac allows you to get a brighter color of meat, acts as an additional preservative and increases the density of fish fillets. During the cooking process, the alcohol evaporates and is not felt in the final dish.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

  • Pink salmon (fillet) - 400 g;
  • Salt - 2 tbsp l .;
  • Granulated sugar - 1 tbsp. l .;
  • Cognac - 1 tbsp. l .;
  • Vegetable oil - 50 ml.

Cooking process:

  1. Defrost frozen fish in the refrigerator, so pink salmon will retain all its useful properties. You do not need to defrost it to the end: while the fish is slightly frozen, it is easier to cut and cut it.
  2. Trim the head and remove the entrails.
  3. Remove the skin with a stocking.
  4. Remove the ridge and rib bones with a knife, leaving the fillet.
  5. Cut the fillets into thin slices. The thinner the fish is cut, the faster it will be salted. For the recipe, you need about one fillet weighing 400 g.
  6. Add salt and sugar, cognac to warm water. Stir until all components are dissolved and combined. Pour the pink salmon pieces with this marinade for 10 minutes.
  7. Remove the fish from the brine, pat dry with paper towels.
  8. Fold the pieces into a container in layers, grease each layer of fish with odorless vegetable oil. After 30 min. can already be eaten.
  9. Ready-made pink salmon turns out to be of a beautiful rich pink color and is not inferior in taste to expensive red fish from the store.

Enjoy your meal!

Pink salmon is an anadromous species that belongs to the salmon family. The smallest and fastest growing representatives of the genus of Pacific salmon.

This fish is not only tasty, but also very healthy. You can make soup, salad, appetizer from it. It is also relatively inexpensive and can be purchased in almost all stores. If suddenly you bought it in a store and it is too salty, I recommend that you do it correctly at home on your own, just like we did mackerel in previous articles. Most importantly, control the entire cooking process for the right time, after which you will get a truly healthy and tasty product.

Today I will tell you some interesting, tasty and very quick recipes for salting pink salmon at home. Believe me, after you taste your masterpiece, just lick your fingers and understand how delicious this food is.

The final product can be stored in your refrigerator for several days, or even longer.

How to quickly pickle pink salmon at home in a day

Ingredients:

  • Pink salmon - 1 pc.
  • Salt - 1.5 tablespoons
  • Granulated sugar - 1.5 tablespoons

Cooking method:

1. Cut off the head of the fish, cut it in half, take out the insides. Cut off the tail using scissors. Rinse thoroughly under running water.

Tip: The head can not be thrown away, but boiled out of it, for example, an ear.

2. Then it can be wrapped in a paper towel and dried. We make a cut along the ridge and divide it into two parts. Remove the bones and rinse the carcasses again.

3. Mix salt and granulated sugar and put the fish in a bowl, into which the mixture was previously poured. Sprinkle generously with salt and sugar on top and distribute with the help of hands.

4. Put the second part on top and also sprinkle with salt. Cover with a plastic bag and put it in a cool place for a day.

Then take it out and rinse it with cold water. Lightly salted fish is ready. Enjoy your meal.

Salt pink salmon dry at home

Ingredients:

  • Pink salmon - 1 pc.
  • Lemon - 1 pc.
  • Salt - 60 gr.
  • Granulated sugar - 1 tbsp. the spoon
  • Black peppercorns - 20 pcs.
  • Vegetable oil.

Cooking method:

1. Separate the carcass from the ridge, take out all the bones. We take the fillet, cut it into wide pieces.

2. Mix 4 tablespoons of salt with two tablespoons of granulated sugar.

3. Sprinkle all the pieces of fish generously with the resulting mixture. Then pour with lemon and vegetable oil.

4. Put everything in a bowl, the fish will give more juice, cover with a plate and put under oppression in a cool place for a day.

Over time, we take out, wash and call loved ones to the table. Enjoy your meal.

Pink salmon ambassador in brine

Ingredients:

  • Pink salmon - 1 pc.
  • Salt - 4 tbsp spoons
  • Granulated sugar - 4 tbsp. spoons
  • Bay leaf
  • Pepper mix

Cooking method:

1. Mix salt, pepper and peas in one container, fill with boiling water, mix well until the components dissolve, set aside.

2. We clean the fish under running water, cut off the head, tail, take out all the insides.

3. Cut into portions, approximate thickness, distance of two fingers. We put it in a plate and put it in the refrigerator.

4. The brine has cooled down. We place the fish in a jar and fill it with marinade. Using a regular lid, close, shake and put in the refrigerator, at least for a day.

Once the time is up, you can eat it, just put it on sandwiches or use it for your salad. Enjoy your meal.

Step-by-step recipe for salting whole pink salmon

Ingredients:

  • Pink salmon - 1 pc.
  • Salt - 60 gr.
  • Granulated sugar - 1 tbsp. the spoon
  • Allspice black pepper - to taste

Cooking method:

1. Defrost store fish. We cut it, remove not unnecessary parts, tail, fins, cut off the head. We remove the insides, rinse well under running water, dry them.

2. Remove the skin from the pink salmon, gently pry it off with a sharp knife, remove it. We take out all the bones, we get two parts of the carcass.

3. Make a mixture of granulated sugar, salt and allspice. Roll the fish on both sides. Place in an enamel dish, or if you wish, you can add a bay leaf.

4. Cover with a lid and leave in refrigerators for 24 hours for salting.

We enjoy the aromatic and tasty salted fish. Enjoy your meal.

Salting pink salmon for salmon

Ingredients:

  • Water - 1 liter
  • Salt - 5 tbsp spoons
  • Granulated sugar - 2 tbsp. spoons
  • Black peppercorns - several pieces.
  • Cognac - 1 tbsp. the spoon
  • Vegetable oil -
  • Pink salmon - 1 pc.

Cooking method:

1. Prepare the brine. Add to 1 liter of boiled water, 5 tbsp. tablespoons of salt, 2 tbsp. tablespoons of granulated sugar, black peppercorns. Dissolve salt and sugar and cool until cold.

2. We wash the pink salmon under running water, cut off the head, take out all the insides and wash again.

Tip: Take fish that has been deep-frozen and defrost it not until the end, but to such a state that it is convenient to cut it.

3. We cut the carcass. We stick a knife along the spine, cut. We cleanse from the bones, cut out the fins, remove the skin. The files turned out.

4. Now cut them into 1 cm thick pieces. We spread it in a deep basin.

5. Marinade has cooled down, add 1 tbsp. a spoonful of brandy and fill in the fish. She should stay in this brine for about 20 minutes.

Tip: You can do without cognac, but it is he who gives a peculiar taste, after which the fish becomes similar to salmon.

6. Then we take it out on a sieve, let it drain, put the pieces on paper towels, dry.

7. Take any container, grease it with vegetable oil and spread the pink salmon in layers. Sprinkle each layer with vegetable oil. You can add black pepper, cover and put in the refrigerator for an hour.

The dish is ready, put it out and serve. Enjoy your meal.

How easy it is to salt pink salmon with slices

Ingredients:

  • Pink salmon fillet - 2 pcs.
  • Salt - 2 tbsp. spoons
  • Granulated sugar - 1 tbsp. the spoon
  • Black peppercorns - 30 pcs.
  • Bay leaf - 7 pcs.

Cooking method:

1. Cut the carcass, peel it from bones, peel, get fillets, cut into pieces. Mix granulated sugar and salt in one bowl.

2. We take the container in which we will salt. Sprinkle the bottom with mixed salt and sugar, and spread the fish. Salt and sugar on top and spread the bay leaf and black peppercorns.

3. Lay out the fish layer again, add sugar and salt and add spices. Thus, we salt everything.

Cover with a lid, put in the refrigerator for a day. And after 24 hours you can try it.

Video on how to salt pink salmon in oil

Hope you find the recipes useful. Enjoy your meal.

Hello everyone! Red fish is a frequent guest at our festive table. But in stores it is, oh, how not cheap. Therefore, today I wanted to tell you how to salt pink salmon on your own at home. Moreover, it is done quickly and it turns out very tasty.

The process itself occurs mainly in two ways: dry or in brine. But even here there are several more different options, which I will tell you about today.

Well, it's up to you how to use the finished product further. You can simply put a beautiful cut on the New Year's table along with other snacks. For example, such as pita rolls and jellied meat. Or make sandwiches with her. And also salted pink salmon is perfect for seafood salads.

Salting pink salmon at home quickly and tasty

I would like to give one more piece of advice - it is best to cut pink salmon in a slightly frozen form. This will make it much easier to separate the fillets from the backbone and bones. Especially if you want to completely remove the skin.

Important! Whichever method of salting you choose, take only coarse, non-iodized salt.

Lightly salted pink salmon at home - incomparable taste

So, we will start with one of the dry salting methods. Not to say that the fastest, but effective. In just a day, pink salmon will turn out to be insanely tasty.

Ingredients:

  • Pink salmon - 1 kg.
  • Salt - 2 tablespoons
  • Sugar - 1 tablespoon
  • Lemon - 1 pc.
  • Vegetable oil - 100 ml

Preparation:

1. Cut the half-thawed fish into four large pieces. Pour the salt and sugar into a bowl and stir. Then take a container with high sides (a tray or baking dish is perfect for this) and sprinkle the bottom with a mixture of sugar and salt.

Cut the pink salmon into quarters

2. Thoroughly salt each piece with the mixture, rub on all sides and place in a container. Cut the lemon in half and squeeze the juice from it onto the prepared pieces of pink salmon. Then grease them with vegetable oil.

Salt the hump, sprinkle with lemon and grease with vegetable oil

3. Place a plastic wrap or plastic bag over the tray. Put something heavy on top and send the structure to the refrigerator for a day.

we put oppression and send it to the refrigerator

4. In a day, pink salmon will be well salted. Remove it, rinse and cut into portions. Serve the appetizer and treat your loved ones. This is incredible deliciousness.

Lightly salted pink salmon - the taste is incomparable

The most delicious recipe for tender and juicy pink salmon with salmon in brine

According to this recipe, pink salmon is obtained like salmon. The same tender, juicy and tasty. And most importantly, prepare quickly enough. Maximum 2 hours and the red fish can be served and feasted on. As an appetizer, it is simply excellent.

Ingredients:

  • Pink salmon - 1 pc.
  • Salt - 5 tablespoons
  • Sugar - 1 tablespoon
  • Water (boiled and cooled) - 1 liter
  • Vegetable oil - 800-100 ml

Preparation:

1. Peel the fish, cut it in half, separate the fillet from the bones and fins. It is more convenient to do this when it is still slightly frozen. Then cut the fillet into 2 centimeters wide pieces.

Peel and cut the pink salmon into pieces

2. Pour boiled and cooled water into a deep dish. Pour in salt and sugar. Stir well to dissolve everything completely. Then dip the prepared pieces into the water. Leave it on for 25-30 minutes.

We prepare the brine and put the pieces of pink salmon there

3. Next, remove the fillet pieces from the brine and dry them thoroughly with a paper towel. After that, put them in a jar and fill with vegetable oil. It is better to lay the pieces in layers and coat each layer with oil. Then shake the jar well so that each piece is well covered with oil.

You can also use another container, such as a plastic container.

put the pieces in a jar and coat with vegetable oil

4. Place the jar in the refrigerator for at least 1.5 hours. You can keep it overnight, and then put it on a plate and serve. Pink salmon will turn out to be very tender and juicy, like salmon. The taste is simply divine.

Salted pink salmon in brine

Salting pink salmon dry salted quickly and tasty

There are no unnecessary additives in this recipe. Only pink salmon, salt and sugar. It is very simple to prepare and if you do it in the evening, then in the morning you can already taste and enjoy its taste.

Ingredients:

  • Pink salmon - 1 pc.
  • Salt - 4 tablespoons
  • Sugar - 2 tablespoons

Preparation:

1. Peel the pink salmon, cut off the head, tail, fins and separate the ridge with bones. Then take a tray and pour the salt and sugar into it. Stir and spread over the entire bottom. Put the cut fillet there, roll in this mixture on both sides and rub.

dry salting of pink salmon

2. Cover the tray with a lid or plastic wrap and refrigerate for several hours, or overnight. If you are a saltier lover, then you can hold on for a day. Then remove, rinse and dry with paper towel. Cut into pieces and can be consumed immediately.

If you do not plan to serve it immediately, wrap it in foil and store it in the freezer until requested.

Salted pink salmon dry salted

Video on how to salt whole pink salmon at home

A very interesting and, at the same time, the simplest version of salting pink salmon dry. According to the author's version, here you can not regret salt and rub the whole fish carcass abundantly outside and inside. This option is for those who like salty food.

Ingredients:

Perhaps this option will suit someone, because everything is done simply, and then just put it in the refrigerator and wait. But here it is worth getting patience.

Humpback salmon in slices, salted in oil with onions - a fabulous yummy!

Unlike the previous recipe, here, on the contrary, additional ingredients are used to give a richer taste and aroma. And it is faster to prepare pink salmon using this method.

Ingredients:

  • Pink salmon - 1 pc.
  • Bulb onions - 3 pcs.
  • Peppercorns
  • Vegetable oil - 100-150 ml
  • Salt - 0.5 cups
  • Sugar - 0.25 cups

Preparation:

1. Brush the fish, cut off the head, fins and tail. Separate the fillets from the backbone and bones. It is not necessary to remove the skin itself. Next, cut into 2 cm pieces.

Peel and cut the pink salmon into pieces

2. Pour the salt and sugar into a separate dish and mix. Dip each bite in this mixture on all sides. Then put them in a separate deep container. This must be done quickly so that the pieces are salted evenly. Otherwise, it turns out that while you roll all the pieces, the first ones will already be salted. After that, leave the pink salmon for 20 minutes.

Dip each piece in salt

3. After 20 minutes, rinse the fish and pat dry with a paper towel. Place the salted pieces in another container in layers. That is, first put the pieces on the bottom, then put a layer of onion (peel it and cut it into rings beforehand). Then sprinkle with peppercorns, 5-7 pieces. Then repeat as many layers as you can.

lay out pink salmon with onions in layers

4. Fill everything with vegetable oil. Put something flat on top of the fish (plate or board) and put oppression (for example, a jar of water). Refrigerate for several hours, at least an hour.

We put pressure on pink salmon for at least 1 hour

5. During this time, it is thoroughly saturated with onions, peppers and butter. All that remains is to put it on a serving dish and serve. It can be stored in the refrigerator for about 3 days. But here it did not stay that long, so this is purely theoretical information.

Salted pink salmon with onions

Lightly salted pink salmon instant in 10 minutes

In this recipe there is one secret trick, thanks to which pink salmon turns out to be simply breathtaking in taste. I do not know who and when made this discovery, but great respect to the author. Everyone I gave to try such a snack was just extraordinary delighted. And it is done very quickly.

Ingredients:

  • Pink salmon - 1 pc.
  • Water (hot boiling water) - 1 liter
  • Salt - 6 tablespoons
  • Sugar - 1 rounded tablespoon
  • Cognac - 1 tablespoon
  • Ground black pepper - to taste
  • Vegetable oil - for lubrication

Preparation:

1. Peel the frozen and slightly thawed fish. Then cut in half and separate from the bones with a ridge. Don't forget to cut off your head and fins as well. Next, cut into portions.

Peel and cut pink salmon into portions

2. Pour salt and sugar into hot boiling water. Stir well to dissolve and allow to cool to room temperature. After that, add 1 tablespoon of cognac there (this is the whole trick of the recipe!). Pour the brine over the fish and let sit for 10 minutes.

fill the fish with brine with cognac

3. Then place the pink salmon pieces on a paper towel to dry. And blot on top with another sheet. After that, put the slices in a dish in layers and sprinkle a little with black pepper. Also grease each layer with vegetable oil using a brush. Let it brew a little more, about 40-60 minutes, and put the yummy on the table.

Pink salmon in brine with cognac in 10 minutes

Video recipe for dry salting of pink salmon with seasonings

If you are a lover of various spices and spices, then this recipe is just for you. I also really like this option, as I love a mixture of French herbs, where thyme, savory and rosemary are present. But you can replace it with a mixture of Caucasian herbs. It will be delicious too.

Ingredients:

  • Pink salmon - 1 pc.
  • Salt - 2 tablespoons
  • Sugar - 1 tablespoon
  • Seasoning "Provencal herbs" or other herbs to taste
  • Vegetable oil

That's all for today. Now you can choose for yourself the most interesting and acceptable way for you to pickle pink salmon and prepare it for the festive table. In doing so, you will save a decent amount of money. Still, buying lightly salted red fish in a store will cost you seven times more (if not more) than you would do it yourself.

Good appetite! Until!

Red fish is a popular and highly demanded seafood delicacy in many countries, which is included in the daily menu and is successfully served on the festive table. Salting is a very common way of cooking red fish, on the eve of the New Year, these simple recipes will be very useful, in this article you will learn how to deliciously salt pink salmon at home.

If you are tired of being disappointed that the fish bought in the store does not suit the taste, then this post on salting pink salmon at home is for you.

Salting pink salmon is a budget and fairly quick way to cook fish. The finished product can be stored for some time in the refrigerator and served in various versions.

How to pickle pink salmon quickly and tasty - recipes at home

Delicious fish are used to prepare delicious sandwiches, snack rolls, canapes, various salads, which well complement and decorate the festive table. It is also simply served as an appetizer and as an addition to side dishes.

Pink salmon sandwiches will help you out when you need to feed unexpected guests or capricious kids with a bad appetite. In addition, this fish contains in its composition a lot of nutrients that have a positive effect on the human body and dishes from it are recommended for a healthy diet.

We will understand in detail how to salt this delicacy correctly, so that the red fish turns out to be moderately salty, and its taste is amazing and rich. So that it melts in your mouth, and the pulp is tender and juicy. Are you ready for some new culinary secrets?

Then keep these quick and easy recipes, write them down, bookmark them so you don't get lost. Indeed, in winter, especially with the approaching New Year, this topic is becoming very popular among our compatriots. This is because on holidays we often prepare and serve snacks with red fish.

There are quite a few recipes for salting pink salmon, today I will share the best of them, they are all simple to perform and do not require much time. All you have to do is buy good quality fish and follow the guidelines below.

I invite everyone to a culinary master class! I wish you a successful ambassador!

How to deliciously salt red fish - useful tips

How to salt red fish

Very tasty salted pink salmon is obtained by salting fresh fish, but if you do not have the opportunity to buy it, then you can take frozen one, it will also work.

When buying and choosing fresh fish, be sure to pay attention to its smell and appearance: the skin should be firm and smooth, the smell is pleasant, the pulp to the touch is a bit like the pulp of a cucumber. A good quality fish has a very dense structure, if you press on it with your fingers, it will quickly return to its previous shape.

If you purchased a frozen product, then you need to defrost it before salting; for this, place the fish on the bottom shelf of your refrigerator. Never use hot water or a microwave oven for defrosting!

For salting pink salmon, you can use both individual fillet pieces and whole fish. A very good option is cutting the fish into very thin slices. With this method, it is salted very quickly, in just a few hours, and thanks to the advance cutting, it is very convenient to prepare sandwiches and other types of snacks with it.

Before salting, the fish must be prepared: rinse well with water, thoroughly peel off the scales, remove the tail, fins, entrails and head. If necessary, cut the carcass into fillets and remove the bones.

Rinse the prepared carcass of red fish again well with water inside and outside, dry with a paper towel and, if necessary, cut into portions. Depending on your culinary preference, the skin can be removed or left on.

Pink salmon is salted in two ways - dry and wet. In dry salting, salt and various spices are used, and in the wet method of the ambassador, different types of marinades and brines are prepared.

For the classic dry salting method traditionally a mixture of salt and sugar is used, with which the fish is rubbed on all sides. For one kilogram of fish, on average, you need 2 tbsp. tablespoons of salt and 1 tbsp. a spoonful of sugar. To give the product a unique aroma and improve the taste, it is advisable to use spices and spices: coriander, ground rosemary, mustard seeds, black pepper, bay leaves and even fresh parsley or dill. After salting, the fish must be placed in a container or other suitable container, closed with a lid and refrigerated for a day.

For wet cooking pink salmon it is poured with brine, herbs and spices are added, and then the container is covered with a lid and marinated in the refrigerator for 24 hours. The finished product can be stored in the refrigerator for 4 days, after which it is better to put the salted fish in the freezer.

It is quite difficult to spoil pink salmon - when salted, it will absorb as much salt as necessary.

For salting fish, it is better to choose plastic containers, glass bowls or enamel dishes. But it would be better to refuse to use metal dishes, since the fish in it can acquire an unpleasant taste of metal.

Homemade salted pink salmon - a classic dry salting method

Dry method of salting pink salmon at home

The simplest classic recipe, according to which you can easily salt delicious fish for the upcoming holidays and surprise guests with your culinary skills.

Cooking ingredients:

  • pink salmon - 1 kilogram;
  • salt - 2 tbsp. spoons;
  • sugar - 1 tablespoon.
  • spices to taste.

Preparation:

We carefully prepare and cut the fish so that we get two pieces of fillet.

We mix salt and sugar, add spices and seasonings to the mixture and mix everything well.

Rub the fillets evenly with the resulting mixture on both sides. Then we connect the two halves, wrap with cling film and send them to the refrigerator.

After 24 hours, the pink salmon will be ready. Before serving, cut it into portions, pour over with vegetable oil and decorate with fresh herbs.

Lightly salted pink salmon recipe

light salted pink salmon recipe

For those who love tender lightly salted fish, this method of preparing a delicacy will be very useful. Try it and you won't regret it!

Ingredients:

  • fresh or frozen pink salmon - 1.5 kg;
  • salt - 1 tbsp. the spoon;
  • sugar - 1 teaspoon;
  • vegetable oil - 100 ml;
  • coriander, coarse black pepper - to taste.

Preparation:

We carefully prepare the fish and cut it into small portions.

Mix sugar and salt in a prepared bowl.

Put the first layer of fish in another container, lightly grease with vegetable oil, sprinkle with a mixture of salt and sugar, coriander and ground black pepper.

Repeat the layers this way until you run out of fish pieces. Then we cover the container with a lid and put it in the refrigerator for 5 hours.

After this time, the delicious salted pink salmon is ready, you can make excellent festive sandwiches or salads with it.

Pickled salted pink salmon recipe - classic wet salting method

How to pickle pink salmon in brine

Do you like marinated fish to be juicy and moderately salty? Then this method is perfect for you.

Cooking ingredients:

  • pink salmon - 5 selected steaks;
  • salt - 2 tbsp. spoons;
  • sugar - 1 teaspoon;
  • water - 0.5 liters;
  • bay leaf - 3 pieces;
  • black peppercorns - 5 pieces;
  • vegetable oil - 3 tbsp. spoons.

Preparation:

Put the steaks in a container and add the spices.

We prepare the marinade: boil the water, then cool it to room temperature and move the salt and sugar in the water until they are completely dissolved.

Fill the pink salmon steaks with the resulting marinade, so that it covers the fish completely.

We cover the container with a lid and put it in the refrigerator for 24 hours.

After the specified time has elapsed, we take the fish out of the marinade, transfer it to another container and pour it a little with vegetable oil so that the steaks are soft.

How to pickle pink salmon in brine at home according to a very tasty recipe

pickled salted pink salmon recipe

Now we will move on to one of the most common, really quick and budget recipes for salting pink salmon. Do you know what the secret is? The thing is that before cooking, the red fish must be cut into small pieces, and then kept in the brine for only 30 minutes. That's all the culinary wisdom.

It's amazingly delicious! You will get pink salmon, like salmon or under salmon, this delicacy fish will perfectly complement any dish, decorate sandwiches, it can also be presented as an independent snack or festive slicing.

Cooking ingredients:

Ingredients
Source https://youtu.be/r51Cfo7yPo0
  • pink salmon fillet - 1 kilogram;
  • salt - 5 tbsp. spoons;
  • sugar - 1 tbsp. a spoon without a slide;
  • boiled water at room temperature - 1 liter;
  • vegetable oil - 100 milliliters.

Preparation:

We separate the fillet of red fish from the backbone, ribs and fins. If you wish, you can immediately remove the skin.

preparation of fish for salting

Note! If your pink salmon is slightly frozen, then this is not scary, since it will be easier to cut it with a knife.

Chop the finished fillet into small portioned slices.

fillet slicing

Let's make a marinade for salting: 1 liter into chilled boiled water, add salt - 5 tbsp. spoons and 1 tbsp. a spoonful of sugar. Mix the marinade well so that the grains of salt and sugar are completely dissolved.

marinade preparation

Dip the prepared pieces of fish into the brine for 30-35 minutes, at room temperature.

marinate pieces of pink salmon fillet in the marinade

Then we take it out of the brine and blot each piece on a paper towel to remove excess moisture.

cooking delicious pink salmon

Now let's prepare any glassware, on the bottom of which we pour a little vegetable oil. Then we begin to lay out the pickled fish in layers: a layer of pink salmon, a little oil, and so on in this sequence until the container is full.

put pink salmon in a jar in layers

To distribute the oil evenly, shake the jar with the contents slightly.

delicious home-salted pink salmon

We send our delicacy to the refrigerator and let it stand for 1.5 hours. Then you can consume and enjoy. Happy Holidays!

Pink salmon with skinned salmon with incomparable taste - tasty and fast

Salted pink salmon like salmon

Red fish is often used in recipes; all kinds of delicious salads for the holiday, sandwiches and other snacks are prepared from it. However, not everyone can afford to buy such a delicacy as trout or salmon.

Therefore, a good culinary method was invented on how to cook pink salmon for salmon. Of course, one cannot say that the taste is exactly the same, there are some distinctive features, but it turns out very tasty.

If you want to surprise your guests for a holiday, use this economical option and cook lightly salted pink salmon. Trust me, this is a great way to pickle. The fish is very juicy, tender and incredibly tasty!

Products for cooking:

Ingredients
Source https://youtu.be/4J6v5W5jVwE
  • pink salmon fillet - 700 grams;
  • salt - 3 teaspoons;
  • sugar - 2 teaspoons;
  • bay leaf -3 pieces;
  • peppercorns, allspice in a pot;
  • a few slices of lemon.

Preparation:

Let's clean the pink salmon from the scales. Let's remove the insides, head, gills, fins and tail. Then rinse the carcass well in running water.

Carefully open the prepared carcass and remove the central bone and ribs. Feeling the main bone with a knife, we cut the fish at an angle.

fish preparation

As soon as we have prepared the fillet for work, we remove all bones from it, they can be easily removed by hand. For convenience, we cut each piece in half, do not remove the skin.

Combine sugar with coarse salt in a bowl. Knead the bay leaf with your hands and add to the mixture. Grind allspice and peppercorns in a mortar into small crumbs and add here. Mix everything well.

pickling mixture

Put the red fish on food foil and sprinkle the pieces with the prepared salting mixture. Then put the fillet again and sprinkle with a mixture of salt, sugar and spices. This is how we deal with all the pieces. Place one slice of lemon on each layer.

salting pink salmon

Cover the foil and put the wrapped bag in a container, this is necessary so that the juice that comes out does not stain the shelf. We send the container to the refrigerator for 24 hours.

wrap the fish in foil

Note to the hostess! The fish can be wrapped in two layers of foil instead of one.

The very next day you can take a sample.

We unfold the foil and rinse the fish a little under running water.

pink salmon for salmon

Pink salmon for salmon is ready, as you can see, it turned out not dry, but liquid, rather tender and soft. Lick your fingers! Bon Appetit everyone!

Lightly salted pink salmon: it turns out like a tender and juicy salmon

Salting pink salmon for salmon

Do you want to quickly and tasty salt the fish? Then this is the recipe for you. According to it, you can safely, when there is a holiday in your house, also pickle mackerel with herring. So that the festive table is already a success!

Ingredients:

  • pink salmon fillet - 500 grams;
  • salt - 2 tbsp. heaped spoons;
  • sugar - 1 tbsp. a spoon with a slide;
  • spices to taste;
  • vegetable oil - 50 milliliters.

Preparation:

We cut the whole fish: remove the entrails, head, fins and bones with a knife. Rinse the prepared fillet with running water.

Prepare the salted mixture: mix sugar, salt and spices in a cup.

Take a glass dish and put a layer of salt on the bottom, and put pieces of red fish on top. Sprinkle on top with a salted mixture of salt, sugar and spices.

Lay the remaining fillet of pink salmon in layers with the skin facing up and sprinkle with the pickling mixture, and then cover with a lid and send to the refrigerator for 5 hours.

Then we take the fish out of the refrigerator, rinse it under running water, remove the skin from it and cut it into small portions.

We put the finished delicacy in a plastic container in layers, grease each layer with vegetable oil. Serve chilled as a festive snack.

How to salt pink salmon whole in a day

how to salt pink salmon whole

This method will seem interesting to some of you and may be unusual, but in Sakhalin or the Far East they do just that! Red fish is salted in various ways, but this recipe uses only salt and does not interfere with the taste of the finished product. Although, if you feel like it, you can add a little spice and pepper at your discretion.

Ingredients:

  • red fish;
  • salt;
  • bay leaf, pepper, coriander - to taste and wish.

Preparation:

Prepare the pink salmon: gut the insides and rinse the carcass with water. It is advisable to leave the head, but if you want, you can cut it off.

We also coat the prepared fish from all sides and inside with coarse salt. If you decide to add spices, then pre-mix them with salt.

Immediately after treatment with salt, we wrap the pink salmon carcass in foil or a regular baking sleeve and send it to the refrigerator for 1 day or 5 days (for better salting).

Shake off the salt from the finished fish and use it as directed. As you can see, it turns out quite tasty and at the same time the salting method is simple, without unnecessary hassle.

Do you think there is too much salt here? But this, as you look at it, you can adapt to everything, and the plus of the recipe is that all harmful bacteria and other "byaki" will die in a salty environment.

Are you aware that, according to experts, the following calculation formula should be used for salting red fish: for 1 kilogram of pink salmon or other salmon, you need to take 270 grams of salt. Although, in my opinion, this is too much and you will get a very salty product.

Salted pink salmon in slices - lick your fingers

Salted salmon chunks recipe

In this recipe, we will marinate the fish in small pieces. And you, almost immediately, can enjoy its amazing taste! This delight is definitely worth trying, it turns out a fabulous yummy!

We need the following products:

  • pink salmon fillet - 700 grams;
  • salt - 2 tbsp. spoons;
  • sugar - 1 tbsp. the spoon;
  • black peppercorns and bay leaf.

Preparation:

Let's clean the fish carcass from all unnecessary things: entrails, head, fins, tail, remove bones and skin. Wash with water.

Cut the prepared fillet with a kitchen knife into small pieces 1.5-2 cm thick.

Prepare the pickling mixture: pour salt, sugar into a bowl, mix everything well and add lavrushka and peppercorns.

Put the pieces of fish in layers in a food container and pour each layer well with the prepared salting mixture.

As soon as all the products are placed in the container, cover it with a lid and send it to the refrigerator for 1 day.

Pour the finished fish with butter, decorate with herbs and serve to the festive table - we treat the guests.

How to cook red fish in oil and onions

salted pink salmon in oil with onions

This is a very simple recipe for salting pink salmon, which undoubtedly should be in the piggy bank of every home cook. Are you still thinking and waiting? Do not hesitate, be sure to bookmark it or write it down in a notebook.

We need the following products:

How to salt pink salmon after freezing
Source https://youtu.be/1Mz9IXOO5yE
  • red salmon fish - 1 piece;
  • onions - 3 medium-sized onions;
  • sunflower oil;
  • salt, allspice peas.

Preparation:

Remove everything unnecessary from salmon fish: entrails, scales, fins with a tail and head.

Prepare the fillet, separate the pulp from the bones and ridge and cut into small slices.

Dip each slice in coarse salt and put the blanks in a saucepan. We keep the fish warm for 30 minutes, and then rinse it from salt in water.

приготовление

After that, put the pickled slices in layers in a tray and sprinkle each layer with onion rings, also add lavrushka and peppercorns. We fill well with vegetable oil.

How to pickle pink salmon quickly and tasty - recipes at homeпересыпаем луком

We make oppression and put in the refrigerator to marinate for 1 hour.

ставим под гнет

Let's wait quite a bit and the delicious pink salmon is ready, we enjoy ourselves, we delight our loved ones with a delicious dish!

горбуша в масле с луком

Salted pink salmon for salmon a quick way - video recipe

Another good recipe for you friends. Lightly salted red fish of instant cooking, we cook in an hour!

Brine recipe: for 1 liter of water 5 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of brandy, a few peas of black pepper and vegetable oil.

Enjoy your meal!

Как солить горбушу после заморозки

Most people buy frozen pink salmon, as they live far from sea areas. Salted pink salmon is a very tasty and healthy product that is not at all difficult to cook at home.

Pink salmon meat is plastic and rich in protein. For the specific color of the meat, pink salmon was nicknamed “pink salmon”. The presence of a large amount of fatty acids in meat makes pink salmon one of the most beneficial fish.

How to cook fish fast and tasty

How to cook fish fast and tasty

The tender and elastic texture of pink salmon meat allows you to quickly absorb salt. Cooking pink salmon at home can take no more than 24 hours. You should start cooking fish immediately after defrosting it.

It is recommended to purchase fish that have no viscera and head. In fresh pink salmon, the pink belly has a pure pink tint, and the tail is not curved.

It should be noted that 85 grams of lightly salted pink salmon contains 10 grams of excellent fish oil.

Secrets of taste

Secrets of taste

Fish meat has a low bitterness and this factor must always be taken into account in the salting process. The presence of salt will minimize the bitterness, while the sugar and spices will give the fish a delicate flavor.

The following seasonings can be added to pink salmon meat:

  • dill;
  • parsley;
  • black pepper;
  • white pepper;
  • peppercorns;
  • rosemary;
  • mustard;
  • garlic;
  • Bay leaf.

There are several options for home salting of pink salmon:

  • the sugar present in the brine can give the dish a spicy taste;
  • for cooking with oil, it is better to use ordinary vegetable oil;
  • if in the process of cooking pink salmon you cover it with a load, then it will begin to secrete juice;
  • using powdered sugar will allow you to get a more delicate taste;
  • only rock (coarse) or sea salt is suitable for salting;
  • It is advisable to cook pink salmon in glass, ceramic or plastic containers.

Interesting! 100 grams of salted meat contains 19% vitamin A.

How to properly prepare pink salmon for salting

How to properly prepare pink salmon for salting

It is necessary to defrost the frozen fish carcass in a natural way, without forcing this stage. It is possible to skin the fish before cooking, although most recipes are for salting with the skin.

Salted pink salmon is considered a delicacy, so the salting process must be taken seriously. The head, fins and bones are removed before cooking. Therefore, only the pulp of the incredibly tasty pink salmon meat is subject to salting. After proper cutting, you should get two pieces of fish meat, which are called fillets. Other recipes require smaller pieces of fish.

Cooking technique

Cooking technique

As already mentioned, there are several ways to cook salted pink salmon. Here is some of them:

  • Salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
  • Salted pink salmon. All kinds of spices and aromatic herbs are added to the salt solution.
  • Dry salted pink salmon. The fish is simply rubbed with salt or salt and sugar, without the use of water.
  • Salted pink salmon in oil. The basis of the marinade for cooking pink salmon meat is vegetable oil.

Pink salmon pickle recipe after freezing

Pink salmon pickle recipe after freezing

After freezing, the texture of pink salmon meat loses some of its qualities due to the appearance of ice floes in the tissues, which slightly soften the fresh product. When cutting a carcass, pay attention to how easily the tissues are separated from the bones. If the bones are easily separated from the meat, then the carcass has undergone several freezing / thawing processes. Naturally, such meat will not allow you to get a high-quality final product. If the process of separating the bones was not so easy, and the meat is tender and elastic, then you can start the salting process. The larger the carcass, the fleshy the fillet and the easier it is to cook.

A simple recipe is to simply rub the salt and sugar mixture into the pink salmon meat. At the same time, salt should be taken 2 times more than sugar. The mixture does not need to be spared. This means that the meat must be processed abundantly and thoroughly.

After that, the fish is placed in the refrigerator for one day. The concentration of salt and sugar is prepared depending on the degree of salting. The less salt, the more salty the product will be. But here it is also very important to keep the proportions with sugar. Fish prepared using this technology is stored for a short time.

Dry salted pink salmon recipe

Dry salted pink salmon recipe

The simplest recipe involves fish and salt. Salt is poured into a glass or ceramic dish, in a ball about 1 cm, and the fish fillets are laid skin down. On top, the fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

  • cover the fish with a lid;
  • put a load on the fish fillet;
  • or cover the fish fillets with cooking wrap.

The fish is cooked for 24 hours. This technology is the basis for all recipes.

The Japanese salt pink salmon with sea salt. The cooking technology is as follows:

  • Weighty pieces of fillet, with the skin removed, are dried with a paper towel.
  • The same fillet pieces are generously sprinkled with sea salt on all sides and placed in 3-4 layers of paper towels.
  • In this state, the fish is placed on a sieve, and some kind of vessel is placed under the bottom.
  • All this is placed in the refrigerator for one day.

The Japanese believe that sea salt makes meat more natural, natural, with a specific pale pink hue.

It should be recalled that the longer the fish is kept in the salt composition, the more salty it will be. Therefore, it is not recommended to salt the fish for more than 3 days.

Dry salting, with the use of spices and sugar

In addition to the usual, simple salting of fish, there are options when sugar and spices are added to the salt. The following method of cooking pink salmon is proposed:

  • The ridge and other bones are removed from the carcass.
  • The fillet is divided into two parts.
  • The meat is processed on all sides with a mixture of salt, black pepper, sugar, chopped dill and parsley. On top, you can put a few leaves of lavrushka and pour with lemon juice.
  • Put one piece and another on top.
  • Keep the fish in the refrigerator for a couple of days.
  • After this period, the fish must be cleaned of excess salt and seasonings.

Need to know! In order for the fish to be evenly saturated with lemon juice and spices, it must be turned over 2 times a day.

In this recipe, replace lemon juice with vinegar, and pepper with grain mustard.

Option of "wet" salting of pink salmon

Option of "wet" salting of pink salmon

"Wet" salting assumes the presence of a saline solution with spices, prepared in water. It prepares as follows:

  • Up to 2 liters of water are poured into the dishes and brought to a boil.
  • 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns are added to the water.
  • All this is cooked for 10 minutes.
  • After the broth has cooled, it is filtered.
  • Pieces of fish are poured with this composition.
  • Placed in the refrigerator for one day.

In this amount, up to 5 kg of fish can be salted. If the carcass is smaller (about 3 kg), then the number of components must be reduced by 2 times.

How to deliciously salt pink salmon with salmon

How to deliciously salt pink salmon with salmon

Pink salmon meat is not very fatty and has a slightly bitter taste. Vegetable oil can make the meat more fat. If you use it in a recipe, then pink salmon can hardly be distinguished from salmon.

Cooking technology:

  • The water needs to be boiled, and then cooled and added 5 tbsp. tablespoons of salt.
  • The thawed fish is cut, with the removal of all bones and cut into pieces up to 4 cm wide.
  • The chopped fish is placed in the brine for ten minutes.
  • After that, pink salmon meat is placed in a glass or enamel bowl and poured with vegetable oil.
  • The oiled fish is set in the refrigerator for about forty minutes.
  • If the fish is not completely filled with brine, then the pieces should be turned over every 15 minutes.

As a result of such actions, a finished product is obtained, which in taste and color corresponds to the salmon. In this case, you need to take a carcass weighing up to 1 kg.

If, as a result of salting pink salmon, the fish turns out to be very salty, then it can be soaked in ordinary water.

Salted pink salmon goes well in salads, cold snacks, sandwiches and tartlets. Not only is pink salmon very tasty, it is also very healthy. Homemade salting guarantees a high quality of the final result, since the recipes do not contain various flavors and preservatives that cause significant harm to human health.

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