Contacts
the main/ Desserts

Salting fish pink salmon at home quickly. Fish day: salted pink salmon at home - very tasty to any table

Fresh fish- the key to the success of any fish dish... Unfortunately, not everyone can boast of having bazaars with fresh seafood nearby. Large hyper and supermarkets and small shops come to the rescue. The former can offer us chilled fish, both whole and steaks of various sizes, and small outlets mainly specialize in the sale of frozen products.

Of course, ideally, use the "steam", freshly caught, pink salmon, but you have to be content with chilled or frozen specimens. At the same time, chilled fish are undoubtedly preferable.

How to determine freshness:

  • the fish must smell raw fish, without a hint of rottenness or mustiness;
  • the skin of the chilled fish should be shiny, without damage and dry places;
  • frozen pink salmon should be covered with a minimum amount of ice;
  • the abdomen and fins should be light, without rusty yellow spots;
  • those specimens whose fins are broken and clearly look dry can also be attributed to stale.

On account of whether to take gutted pink salmon or not, decide for yourself. Of course, paying for offal is not very advisable, but whole carcasses are less weathered in stores, and besides, they may contain a bonus in the form of tasty and healthy caviar. Caviar is also salted. You can find out the details.

Fish processing

So, the fish is bought. The first step is to defrost it. Perfect option defrosting - in the refrigerator. The fish is laid out on a plate and placed in the plus compartment of the refrigerator for a day. Never try to place the carcass in the microwave. The fish will be spoiled for salting purposes, and boiled pink salmon await you for dinner.

Transparent scales are removed from thawed pink salmon with a sharp knife or a special tool. The carcass is rinsed. The head, fins and tail are cut off. At the final stage, the fish is thoroughly washed again and left to flow around on the grate.

If the recipe requires the use of fish fillets, then bones are removed from the pink salmon and the skin is removed. You can find out all the subtleties of this process by watching a video from Alex Raigorodsky

Salting options for pink salmon

Dry method

The pink salmon freed from the bones (the skin does not need to be removed) is cut into strips 3-4 centimeters wide.

In a separate plate, prepare a curing mixture of 1.5 tablespoons of coarse salt, 1.5 teaspoons of sugar and crushed lavrushka leaf. Add a few black peppercorns if desired. You don't need to crush it.

Pieces of fish are poured with a spicy mixture and mixed so that all the slices are evenly covered with it. The bottom of the container or plate is generously greased vegetable oil(it must be refined). The pieces are placed with the skin upside down rather tightly. If all the fish does not fit into one layer, it is placed in the second layer, greasing the pieces of the first layer with oil.

The bowl is covered with a lid, kept on the kitchen table for 2-3 hours, and then sent to the refrigerator. After 24 hours, the red fish can be served.

You can familiarize yourself with another method of dry salting in.

The Yummy Culinary channel offers a video version of the recipe for salting fillets with skin

In brine

You can salt pink salmon in brine using a deep enamel or plastic bowl, but the best option- glass jar.

The first step is to cook the pickling base. To do this, boil spices for 5 minutes in a liter of water: salt (3 tablespoons), sugar (1 tablespoon), a leaf of laurel and 5-6 grains of black pepper. The boiled liquid is cooled.

The fish is gutted, skinned and milled. The width of the pieces is 3-4 centimeters. Pieces of pink salmon are placed in a plate or jar of a suitable size, without compacting them. From above, the fish is poured with saline, and left at room temperature for a couple of hours. Then the container with the fish is removed to the main compartment of the refrigerator for three days.

About salting fish in parchment paper with dill you can read.

Spicy pink salmon marinated

This recipe differs from the previous one in a large amount of spices. In addition to the main products, put 1/3 teaspoon of coriander seeds, the same amount of caraway seeds and sweet paprika flakes, if desired. The amount of sugar, salt and water does not change.

Fast way "Under the salmon"

It is quite simple to make a kind of expensive fish out of pink salmon. To begin with, prepare the so-called brine - a very concentrated saline solution. For this in a liter cold water bred 5 tablespoons of coarse rock salt. Some recommend using sea ​​salt, but, in our opinion, this ingredient is completely unsuitable for salting fish.

You can check the salt concentration in the water with potatoes. Potatoes the size of egg peeled and dipped in brine. If the root crop holds back on the surface, without sinking to the bottom, everything is fine!

Freed from bones and skin, pink salmon is cut into slices of 2-3 centimeters. After the grains of salt have completely dissolved, add the fish. There is usually enough water for the pieces to float freely in the brine. There is no need to put additional load on top, pink salmon is so well salted. The holding time is 40-50 minutes. Do not worry, this time is quite enough for the pink salmon to eventually "turn" into a wonderful slightly salted salmon.

The salted pieces are removed from the solution and lightly dipped in a paper towel. 2-3 tablespoons of odorless vegetable oil are poured onto the bottom of the container, slices of fish are tightly laid on top. On top of the pink salmon, pour another 2-3 tablespoons of oil, and, if necessary, lay out the second layer. Top fillets must be flavored with oil.

In 5-6 hours the fish will be completely ready for consumption, and hardly anyone can tell it from the expensive salmon.

In a jar of butter

This is another salting option that will make dry fish oily and juicy. It involves the use of an oily saline solution.

So, the fish is cut into small boneless pieces as usual. The skin will also be superfluous here. A large juicy onion is peeled and cut into half rings.

In a plate, combine 1.5 tablespoons of salt and 2 teaspoons of sugar. A large bay leaf is broken into several pieces. In this mixture, the fish is thoroughly rolled. Next, take a clean liter jar and start collecting layers. A little oil (necessarily refined) is poured onto the bottom, a layer of fish and onions are laid. Oil is poured again, and all the steps are repeated until the main products run out. The top layer is oil. The jar is twisted and put in the refrigerator for 2 days.

With lemon

The previous recipe is used for the base, only the onion is replaced with a large lemon. The final layer in the jar is citrus.

Important note: it is necessary to ensure that pink salmon with lemon wedges was completely filled with oil. After 24 hours, a sample is taken from the fish!

In pieces

This method is the least expensive in terms of time, since it allows you to do without preliminary cutting of pink salmon into fillets. The fish is simply cleaned, the skin and the inside of the abdomen are thoroughly washed. Having cut off the head, the carcass is cut into pieces 4-5 centimeters wide. Each slice is generously rubbed with a sugar-salt mixture. The amount of salt and sugar is 2: 1. That is, for two tablespoons of coarse salt, take a tablespoon of granulated sugar. Sprinkle the fish on top with chopped bay leaves (2 pieces) and peppercorns (4-5 pieces).

In a container of a suitable size, the pieces are placed in one layer, quite tightly to each other. In this form, pink salmon are sent to the plus section of the refrigerator. After 12 hours, the pieces are turned over and left for another 12 hours. Ready light salted pink salmon is served with slices of fresh lemon and sprigs of parsley.

Channel "Know and be able" offers you a recipe for salting uncut pieces of fish in brine with dill

How to store lightly salted fish

A prerequisite is coolness, so you can't do without a refrigerator. If the pink salmon was salted in brine, then after 3 days the pieces are best placed in a container and filled with oil. Oil, as a natural preservative, prevents food from spoiling. Maximum shelf life is 7 days, but usually tasty fish home salting eaten much faster.

Salting pink salmon at home is a common way to cook red fish. Fast and tasty salting makes it possible to have in the refrigerator strategic reserve, on the basis of which you can prepare sandwiches, rolls, use in a salad. Just 1-2 hours, and you will always meet your guests with dignity. Moreover, everyone can make the salting themselves, and it is not associated with great difficulties. Salting recipes and tricks are in front of you, it remains to choose and get down to business. A little bit of effort and you have a real delicacy.

By the way, pink salmon is a somewhat dry fish, this is especially noticeable when frying and in dishes from the oven. Lightly salted pink salmon reveals its taste better.

How to pickle pink salmon at home

At home, fish is salted in any condition: fresh, which is preferable, or frozen, having completely thawed it. The size also does not matter - there is a recipe for salting pink salmon whole and in pieces. The cooking methods are also different. Red fish are salted in brine or dry.

  • Do not aggressively defrost frozen fish in the microwave or hot water. Wait for it to defrost on a refrigerator shelf or naturally in a room environment.
  • As a rule, pink salmon is cut into fillets and then cut into pieces. But no one forbids salting with steaks, if you decide - do not restrain yourself.
  • The thinner the fillet pieces, the faster you will enjoy the delicious fish.
  • Don't put in a lot of bay leaves. For some reason, pink salmon doesn't like him too much.

How much salt to take

Zapravsky saltingers calculate the amount of salt as follows: per kilogram of pink salmon, 2 large tablespoons of salt and one sugar are taken - this will provide salted fish. Halve the slightly salted amount of salt. But the longer it stands, the saltier it becomes.

Salting spices

All kinds of pepper, coriander, mustard in seeds, rosemary and dill with parsley are "friendly" with pink salmon.

Salting whole pink salmon

Fresh or frozen fish is salted.

How to salt:

Defrost fish, remove entrails and excess parts. Put the head, fins, ridge and tail with a small part of pink salmon meat on the ear. Skinning, or leaving, decide for yourself. But if you want to mess around with cooking less in the future, then delete it immediately.

How to properly cut the fish, look at the video:

Fast dry salting method

The most simple and easy way salted salmon - dry. The fish is salted out quickly, in just a day.

  • Pink salmon - a kilogram.
  • Sugar is a big spoon.
  • Salt - 2 tablespoons full.
  • Crushed peppercorns - 3-4 pcs.
  • Allspice - 4 pcs.
  • Bay leaf - 2 pcs.

Salting technology:

  1. Whole fish is usually filleted and cut into large chunks.
  2. Crush the peppercorns, break the lavrushka into small pieces. Combine spices in a bowl, add salt and sugar and stir.
  3. Rub the pieces of pink salmon with a mixture of spices, transfer to a bowl and press down with oppression.
  4. After a day, divide the pieces into smaller portions, and put some of them in the freezer for storage.

Salting instant pink salmon in brine

Simplest home recipe"Wet" salting of fish. With a minimum of spices, you will know the real taste of pink salmon.

You will need:

  • Pink salmon - 5 steaks or fillets.
  • Salt - 2 tablespoons.
  • Sugar is a spoon.
  • Water - 500 ml.
  • Lavrushka, peppercorns.

Salting process:

  1. Boil water with spices, adding sugar and salt. Stir to dissolve the spices and pour over the steaks.
  2. After 4 hours, the fish can be tasted. If fillets were salted without pits, then a couple of hours earlier.

How to pickle pink salmon like salmon - it can't be faster

The cost of salmon is sky-high today. Inevitably, you will stand, sigh and move your gaze to a more budgetary pink salmon. By the way, salting pink salmon at home this recipe"Under the salmon", you will get an excellent alternative to expensive fish. Delicate, juicy and fabulously tasty meat, which tastes as good as salmon.

Take:

  • Pink salmon (preferably chilled, then success is guaranteed).
  • Salt - 5 large spoons.
  • Sunflower oil - 100 ml.
  • Lemon - ½ part.
  • Onion head.
  • Water - about one and a half liters.
  • Greens.

How to salt fish "under salmon":

  1. I advise you to cut the pink salmon into small pieces, large ones are salted longer.
  2. Prepare the brine - dissolve the salt in the water (I don't always boil it, it doesn't matter).
  3. Place the fish in the brine for 10 minutes. Pull out, dry a little on a paper towel.
  4. Usually, I do pickling in a jar, since I do pickling pink salmon on a large scale - a lot. Fold the pieces in layers and fill in with oil. Then I put it in the cold for an hour.
  5. I confess that I violate the salting technology somewhat, since it would be more correct to press down on the fish with oppression for this hour. But the violation does not affect the taste, and this cannot be avoided with wholesale salting.
  6. After an hour lightly salted pink salmon you can try. Serve with a lemon wedge, sprinkled with onion rings and herbs. If you are sure that you will eat the fish right away, then it is permissible to put the onion in a jar when salting. For long-term storage, more than 3 days, it is better not to put it.

Lightly salted pickled pink salmon - a quick recipe

Good recipe fast food salting, but with the addition of vinegar.

Take:

  • Red fish - 1 kg.
  • Salt - 2 tablespoons.
  • Vegetable oil - 50 ml.
  • Table vinegar - spoon.
  • Bulb.
  • Bay leaf.
  • Pepper - 6 peas.
  • Water - half a liter + glass.

How to salt quickly:

  1. Divide the fillet into finger-thick slices.
  2. Make a marinade by dissolving the salt in water. Pour pink salmon and leave under oppression for one and a half to two hours at room conditions.
  3. When the pink salmon is salted, drain the brine and pour the marinade (pour vinegar into a glass of water). Soak in the marinade for about five minutes, then drain.
  4. Add the onion rings, pepper and bay leaf to the fish, pour in the oil and stir well. Leave it on for an additional 20 minutes and start trying.
Pink salmon recipes:

Recipe for delicious slightly salted pink salmon in oil with lemon

From a large fish, I would cut a few steaks, they are good for cooking in the oven. But the central and most appetizing part was salted. The fish comes out slightly sour, incredibly tender and festive.

You will need:

  • Fish is a kilogram.
  • Lemon.
  • Vegetable oil - 150 ml.
  • Salt - 2 large spoons.
  • Sugar is a teaspoon.

How to salt:

  1. Cut the fish, divide the sirloin into small pieces. Divide the lemon into the thinnest circles.
  2. Mix sugar and salt, rub the pieces on all sides.
  3. Put a layer of pink salmon on the bottom of the jar, cover with lemon circles. Then put the fish layer back on and cover with lemon. After filling the jar, pour in the oil and put it in the cold for a day.

Homemade salting of delicious milk

Unusual, isn't it? As a rule, fish caviar is salted at home, but milk is no less tasty. Note: only fresh fish milk is used, made from frozen, will lose its charm and tenderness.

Required:

  • Milk - 400 gr.
  • Sugar and salt - 20 g each.
  • Spices on request.

Salting recipe:

  1. Place the milk in a jar or container, sprinkle with spices.
  2. Stir, spreading the seasoning evenly, and cover.
  3. Send to refrigerator shelf for 2 days.

Pickled milk recipe

The preparation of milk does not end with salting alone; at home, they can be incredibly tasty marinated.

Take:

  • Milk - 400 gr.
  • Bulb.
  • Salt - 20 gr.
  • Table vinegar 3% - 150 ml.
  • Pepper.

Step by step cooking:

  1. Chop an onion into rings and chop the pepper.
  2. Put the milk in a bowl, add salt and vinegar (adjust the amount yourself). Add onion rings and pepper.
  3. Stir and refrigerate. Try it after 8-9 hours.

How delicious to pickle caviar at home

If you are lucky and "caught" a pink salmon girl with caviar, do not miss the opportunity to pickle and enjoy the delicacy. I propose a recipe for homemade caviar salting, intended for long-term storage.

  • Pink salmon caviar - 1 kg.
  • Lean oil - 3 tablespoons.
  • Water - 3 liters.
  • Salt - 1 kg. (for less caviar, take water in a 1: 3 ratio).

Caviar salting recipe:

  1. Rinse the caviar and remove the films.
  2. Boil the brine by boiling water and adding salt. Wait for complete dissolution and cool.
  3. Fold the caviar plates into cold brine, leave to salt for 10-25 minutes. Hold it longer - it will turn out saltier.
  4. Drain the liquid carefully without damaging the caviar sacs. Pat dry on a paper towel.
  5. Transfer to a tank and fill with oil. To prevent mold from forming, cover the caviar completely with oil, or lay oiled paper on top. Close the lid and transfer to the cold.

Pink salmon with vodka - a quick recipe

I don’t know how vodka works, but fish pieces turn out to be strong - this is how the fishermen taught me to salt pink salmon.

For every kilogram of pink salmon you will need:

  • Salt is a spoon.
  • Vodka is a spoon.
  • Sugar - 2 tablespoons.
  • Coriander - optional.

Fill with:

  1. Mix the spices in a separate container and add the vodka.
  2. Rub the pieces of fish and press down with a plate of oppression.
  3. Drain the emerging brine. After two days, take it out and start tasting. Transfer the remaining pink salmon to a jar and cover with oil for long storage.

Video: how to salt pink salmon at home. May it always be delicious for you!

All over the world, red fish is known not only for its thin and juicy taste, but also a unique combination nutrients... Pink salmon is a delicious representative of salmon breeds, and one of the best and most convenient methods of processing it at home is fish salting. Despite the fact that cooking is a pleasure, you should remember and take into account the peculiarities of how to pickle pink salmon so that the process goes quickly, comfortably, and the result is a delicious and aromatic dish that will please any chef and his family more than once.

Preparing for salting

It's easy enough to cook delicious salted pink salmon at home, if you choose the fish correctly and efficiently and necessary ingredients... There is no doubt that the main condition is perfectly fresh pink salmon.

In order not to be mistaken during the purchase, you should immediately pay attention to the appearance and smell: the smell should not repel, it may give off a little cucumber, the skin is usually smooth, even, without cuts and tears, the overall impression should be satisfying and not in doubt.

To cook salted pink salmon, you can take a frozen piece or whole fish, then it is necessary to defrost it in advance and exclusively in a natural way, under no circumstances put it under hot water, in an oven or microwave. It is important to preserve the benefits and nutrients. The skin, of course, can be removed, but true experts recommend leaving and salting right in it.

There are several more secrets of salting pink salmon at home:

  • For salting, it is better to choose proven and high-quality manufacturers that guarantee a "clean" product, not weighted down with a phosphate solution;
  • Glassware will help to preserve taste at all stages of cooking - it is better not to use metal and plastic;
  • It is much more convenient and easier to remove the fins with the help of special scissors, since the knife can damage the skin and partially disrupt the technology of fast and tasty salting of fish.

You can salt it whole or in pieces, there is also the option of dividing it into thin slices to speed up the process and increase the number of options for further use of the finished product.

Dry salting technique

There are four main recipes for quickly and tasty salting pink salmon at home: lightly salted (soak the fish in a salt solution for a while), spicy salting (add various spices, seasonings and herbs to the solution to your taste to enhance astringency and aroma), dry salting (grate salt and sugar, exclude water) and salting in oil (take vegetable oil as the basis for the marinade).

The classic way

For this recipe, it is customary to take salt and sugar and grind the carcass thoroughly from all sides.

If you want to move away from the traditional algorithm, you can add dill, parsley, rosemary, bay leaf, mustard or a little lemon. It is strongly advised not to use iodized salt in order not to interrupt the individual taste of the seafood. After rubbing, the fish should be immersed in a container or any convenient container and left in the refrigerator for a day.

It will be great to press down on top of the fish with some kind of weight for maximum impregnation. The rule is simple: the longer the pink salmon is in this state, the more salty it becomes, so the resulting taste can be easily adjusted. The maximum salting period is three days. Then the carcass should be taken out, thoroughly cleaned of salt, sugar and seasonings - that's it, the homemade salted fish is ready.

"Wet" salting

The name itself conceals the answer to the question, what exactly is the difference between dry and wet methods to quickly and tasty salt pink salmon. For wet salting, the recipe is as follows:

  • For fish, a large dish is taken, since in the future it will contain not only fillets or pieces, but also water;
  • Two liters of water is brought to a boil, then spices are added as desired. Proven combination - two laurel leaves, 70 grams of salt and one teaspoon of black peppercorns;
  • Seasoned water is boiled for another 10-15 minutes;
  • The broth is given time to cool, and then it is necessary to strain it;
  • The last stage is to fill the fish with the composition and leave it in the refrigerator to soak for one day.

The recipe for salting pink salmon in a marinade is similar, but initially half a liter of water is taken, and after that it is not filtered, but the fish is poured in a container with a solution and also left in the refrigerator to marinate for a day. After a day, the water must be drained, and the fish is ready. This is the easiest way to marinate your fish deliciously.

To reveal the entire gustatory palette of pink salmon, you can pour it with vegetable oil. So all smells and shades of taste will be able to sparkle much brighter and stronger.

The meat of pink salmon can sometimes turn out to be excessively dry, then there is a way out: salting pink salmon under salmon right at home. This cooking method will provide the fish with greater juiciness and the correct fat content..

If suddenly the fish is too salty, then it should be rinsed under water to the desired degree of salting. You can leave to soak for half an hour or an hour.

Homemade pink salmon ambassador implies many different ways and combinations. Here are a few more that guarantee excellent taste and culinary success.

Fish with oil and lemon juice

For cooking you will need:

  • 1 kg of pink salmon;
  • 1 large lemon;
  • 2 tablespoons of salt;
  • one teaspoon of sugar;
  • 150 g sunflower oil;

Rinse the fish thoroughly, remove the head, fins and tail, also pull out the ridge, large and small bones... Remove the skin, cut the fish into five to six pieces. Rub the slices with salt and sugar, then cut the lemon into thin slices, pre-pitted, and alternate fish and lemon in a container layer by layer. The last layer should be lemon. Fill the resulting sunflower oil, seal and leave in the refrigerator for a day. The fish is completely ready in a day.

Fillet of pink salmon with mustard

Ingredients:

Thoroughly clean the fish, remove the head, tail, fins, bones. Rinse. Cut four identical pieces neatly. It is necessary to take a large container, grease the walls and bottom with oil, lay out four pieces tightly, rub sugar, salt and dill on top and between them. Close the container well and leave in the refrigerator for forty-eight hours. After two days, get the fish, mix sweet and hot mustard, olive oil and vinegar and serve either as a separate sauce, or topping the pink salmon with the sauce on top.

Pink salmon will be very good in combination with a concentrated sugar solution, with piquant spices, with hot sauce, with onions and vinegar.

Attention, only TODAY!

Pink salmon is a fish from the salmon family, the meat of which has an excellent taste. The taste of pink salmon is better revealed in salting, therefore, the question: how to salt pink salmon worries many housewives. The fact is that pink salmon meat is a little dry, especially after boiling or frying. But when salting, this drawback is not felt at all.

How to prepare fish for salting

To salt pink salmon, you first need to choose the fish itself. Fresh fish is tested not only by appearance scales. The main feature is a "clean" look and pink-red gills. Frozen fish can be checked against a certificate or after thawing.

The next step after choosing the fish will be cleaning and cutting. If the fish is frozen, then defrosting is ahead. This stage should run smoothly. To preserve the taste, the temperature is lowered gradually.

It is best to transfer the pink salmon from the freezer to the refrigerator on the eve of cooking, and leave it in the kitchen a couple of hours before salting. Never defrost in a hurry under hot water or in the microwave. This will kill the taste.

Even if the question: how to pickle pink salmon requires an immediate answer, do not resort to accelerating methods, because this will affect the quality of the fish. Better to cook something different. The fish is sold mostly gutted, so after defrosting, you need to separate the head and tail.

Head, tail, and fins can be used to make a rich soup broth. Delicious cabbage soup will also come out of it!

And cut the rest of the fish into pieces, about one or two fingers or a couple of centimeters wide. Those that are thinner will salt out faster. But someone prefers solid pieces, even if they take a long time to cook. We did half of the work in order to get a recipe for salting pink salmon.

How to get a delicious snack

There are many recipes for salting pink salmon at home. Each woman has her own corporate secret, thanks to which the fish is much tastier than the purchased one. How can this be achieved? Adding your favorite spices, observing the salting time - these are the main tips.

Let's find out together how to pickle pink salmon at home deliciously. In order to delight your loved ones with a variety of dishes from this fish, it is enough to know 4-5 recipes and cook them in turn.

Do not use iodized salt for pickling pink salmon!

An easy way to pickle

Products:

  • chopped fish;
  • salt - 1.5 tbsp. spoons "without top";
  • sah. sand - 1.5 tbsp. spoons "without top";
  • olive oil - 2-3 tablespoons.

This is the simplest and, at the same time, the most tasty way salting pink salmon. If you are salting fish for the first time, we advise you to pay attention to the fact that the pieces are approximately the same thickness, you do not need to remove the skin. The fish is cut across.

This simple recipe is also suitable for those who are absorbed in work and do not have time, or if you want to pamper your loved ones or guests with something delicious. Season the pink salmon a day before you plan to serve it on the table. And better - a little more, then the fish will turn out to be softer and tastier.

First, prepare the salting utensils. Aluminum or metal will not work. You can use a food grade plastic or ceramic tray. Another option is enamel dishes, but the enamel should not be damaged. Place the pieces in one layer and sprinkle with a thick layer of premixed salt and sugar.

Before putting it in the refrigerator, keep the pink salmon for a couple of hours just in the kitchen. Then put a not very heavy load on the fish and put it in the refrigerator for a day.

Remove after 24 hours, rinse with clean water, dry on a napkin and grease with oil and put in the refrigerator for a while. You can cook pink salmon in advance and store it in a little oil in the refrigerator. Place the pieces in advance glass jar... This method is called dry.

Spicy with lime

Ingredients:

  • fresh pink salmon - one kilogram;
  • lime - 1 piece;
  • salt - 1 tbsp. a spoon with a "slide";
  • sugar - 1 teaspoon with a "slide";
  • ready-made - 2 tbsp. spoons.

How to deliciously pickle pink salmon? Seasonings are very important. Everyone notes the harmony of tastes of fish and lime (or lemon). Let's try to salt according to this recipe. Also, as in the previous one, we will cut the pink salmon. Cut the lime into thin slices just before cooking.

Lubricate the pink salmon with a thin layer of mustard and lay in layers. Sprinkle with a mixture of salt and sugar between the layers, and place thin slices of lime. In a day, the delicious fish is ready. You can grease it with a little vegetable oil and hold it for another hour or two.

Or you can serve it by rinsing off excess salt and sugar and drying it a little. You can cook fish without mustard, only with lime or. Add some herbs or spices if desired. For example, dill will be appropriate here, which is combined with citrus fruits.

While experimenting, do not forget that you cannot add too much spices, peppers. Firstly, they may not be combined, and secondly, they may "hamper" the taste of pink salmon.

How to pickle pink salmon for salmon

Ingredients:

  • fresh pink salmon - 1 kilogram;
  • salt - 2 tbsp. spoons;
  • sugar - 1 tbsp. a spoon;
  • 1 laurel. sheet;
  • 1 tbsp. a spoon lemon juice;
  • black peppercorns - 10-15 pieces;
  • olive oil - 2 tablespoons.

In order for the salting of pink salmon under salmon at home to succeed, several conditions must be observed. Fish should be selected fresh, preferably fillet. Pink salmon should be uniform in color.

Thinly cut the fillets to make the fish more tender. Place the slices in a bowl where you will salt it. Squeeze a little lemon juice there and mix everything well. Sprinkle salt, sugar, pepper and crushed bay leaves on top.

Do not take too much bay leaf for salting any fish, it is good only in small doses.

Put the dishes with fillets in the refrigerator for a day, after pressing with a small load. After a day, the fish can be greased with oil and served.

Video recipe for salting pink salmon in brine

Fresh pink salmon can be salted where it was caught, and on sale it is chilled, more often frozen. If the fish was bought in this form or was stored in the freezer, then it must be defrosted gradually in the refrigerator.

But it is better not to wait until the end of the process and start preparing the fish while it is still firm and holding its shape, so it is easier to remove the skin from it.

Usually pink salmon in the store is already gutted, if not, then first you need to cut it up the abdomen and take out the insides, separate the head.

To remove it, you need to cut the body of the fish along the back, remove the fins, carefully cut the skin at the head end and remove it.

The next step is to remove the spinal bone along with the ribs, after making a deep incision along the midline of the back to the spine. All parts of the fish that are not suitable for salting can be put on the ear.

If the pink salmon are salted with the skin, then the fins can be cut off with scissors, after having cleaned the scales.

Having decided how to pickle pink salmon in pieces or in whole, you need to pay attention to the time of pickling.

The period indicated in the recipes is approximate, it depends on the size of the pieces and the temperature regime: the larger the pieces and the lower the temperature, the slower the process will go.

Salt pink salmon with salmon

Salted salmon is a tasty, but expensive, delicacy product. You can pickle ordinary pink salmon for salmon. The fish will be tender and retain the beautiful salmon color. To do this, it is better to take fish after deep freezing, it's safer, because this recipe provides for a quick way.

Ingredients:

  • pink salmon - 1 pc.,
  • salt - 7 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • cognac - 1 tbsp. l.,
  • vegetable oil - 1-2 tbsp. l.

How to pickle pink salmon for salmon?

1. Make a brine: pour salt and sugar with boiling water, mix well, if the salt does not dissolve, you can put it on fire. Leave until cool. 2. Remove the skin from slightly thawed frozen fish, after cutting off the head and tail. Cut the carcass into fillets, remove the bones and cut off part of the abdomen. 3. Cut the fillets into nice equal sized pieces at an angle of 45 degrees, about one centimeter wide. 4. Pour a tablespoon of brandy into the chilled brine and lower the pieces of the future "salmon" for a quarter of an hour. 5. Put the fish in one layer on paper towels, and blot the slices on top with them. 6. Since pink salmon, in comparison with salmon, is a rather dry fish, immediately after salting it must be folded into a container in layers, smearing each with vegetable oil. Leave the fish like this for about an hour, after which it can be served.

The fish salted in this way turns out to be lightly salted, tender, rather fatty. Anyone who likes fish with a slightly spicy flavor can season with black pepper when stacked in layers.

Salt pink salmon in brine

Pink salmon can be salted in brine in a spicy version with spices. You can add bay leaves, peppercorns there. You can take a clove, but you need to be careful with it, as it tends to interrupt all other flavors. Add it to the brine no more than one, maximum two pieces.

Ingredients:

  • pink salmon - 1 kg fillet,
  • salt - 2 tbsp. l. without a slide,
  • sugar - 1 tbsp. l.,
  • water - 100 ml,
  • vegetable oil - 100 ml,
  • black peppercorns) -4 pcs.,
  • allspice peas - 4 pcs.,
  • laurel - 3 leaves.

How to pickle pink salmon in brine?

1. First, you need to prepare the brine by adding sugar and salt to hot water. When it cools down, add vegetable oil. 2. Lightly freeze the finished fillet and cut with a thin sharp knife into small pieces 5-8 mm thick. 3. Put the pink salmon in a container in layers, shifting them with spices. 4. Pour the fish with brine and oil. It is necessary that it covers all the pieces. 5. Before placing the container in the refrigerator, it must be tightly closed with a lid. Soak there for 12 hours or just leave the pink salmon overnight. She will be ready the next morning. 6. When serving, drain the brine or, spreading the pieces with a fork, you need to wait for it to drain.

Salt pink salmon dry

Pink salmon can be salted without brine and marinade, using salt and sugar. To do this, the fish must be cut into fillets with or without skin, as desired. You can also take a whole fillet for salting, or cut it into pieces immediately.

Thinner pieces are obtained from skinless fillets. In order for the pulp not to crumple when cutting, you need to take a sharp and thin knife, and also freeze the product itself a little.

When salting whole fillets, the cooking time should be increased by six hours, if the fish is salted with the skin, then in this case, add 10-12 hours.

Ingredients:

  • pink salmon - 1 pc.,
  • salt - for 500 g of fish 1 tbsp. l. with a slide,
  • sugar - for 500 g of fish 1 tbsp. l. without a slide.

How to dry salmon pink salmon?

1. The finished fish fillet, with or without skin, must be cut into pieces (thinner, faster will be ready). 2. Mix salt and sugar in a cup. 3. In plastic, glass, porcelain dishes, pour about ¼ of the spices on the bottom and put half of the fillets. If fish with skin is salted, then you need to place the meat up. 4. On the first layer of fillet, pour about 2/4 of the mixture of salt and sugar, put the second half of the fillet on top, skin side up. 5. Sprinkle the remaining spices evenly on top. Cover the vessel with fish tightly and put in the cold. 6. After 5 hours, transfer the pieces of fish, changing the places of the layers: lower to upper. 7. The skinless pieces of fish, about five centimeters wide, will be ready in 10 hours. After that, they need to be freed from excess salt by rinsing under running water or with a napkin. 8. The fish can be served right on the table, or first pour over with vegetable oil for 2-3 hours.

Salt a whole pink salmon at home

For such salting, you can use a thin cotton cloth. Salt must be taken coarse, preferably sea salt. You can get a spicy salting product if you use coriander seeds, dill, chopped bay leaves and allspice during salting.

All of these ingredients can be mixed with salt or just one or two to taste. Do not take too many spices, for one fish weighing up to one and a half kg, no more than 5 g.

Ingredients:

  • pink salmon - 1 pc.,
  • sea ​​salt, coarse - 1 tbsp. l. for 500 g of fish,
  • spices (coriander, dill seeds, allspice, bay leaf) - 5 g.

How to pickle whole pink salmon at home?

1. Prepare the pink salmon by gutting it and removing the scales. In this recipe, the tail, head and fins can be left on, but it is better to use them in the preparation of another dish - fish soup. 2. Rinse pink salmon, blot and wrap in a cloth in one layer. 3. Put the fish on another piece of fabric, you can take a denser piece. Sprinkle generously on top with salt, if desired, spices and wrap. 4. Place the fish in a bag, roll up tightly, tie and refrigerate. 5. After 24 hours, the fish must be removed from the bag, remove the cloth, shake off the salt. 6. Cut into thin slices and serve. 7. Leftover fish can be wrapped tightly again in the cloth, shaking off excess salt from it. Put in a bag in the cold, for a period not exceeding ten days.

How to store salted pink salmon?

Pink salmon, salted in thin pieces, can be stored for about a week, but no more than ten days, if you fill it with vegetable oil so that it covers the fish. In this case, you can put onion rings and allspice peas in the oil, they will give a piquant taste.

The fish that has been salted in the "wet" way can be stored in brine, you just need to remember that the longer the fish is there, the more salty it will be. Salt draws juices out of the fish, it becomes drier, therefore, before serving it, you need to rinse it and also pour oil, it will soften the taste.

Fish salted in brine with oil can be stored in the cold for up to five days.

Fish salted whole in a piece of cloth or gauze can also be stored in it for up to ten days.

If the fish was prepared for future use in large quantities, but will not be consumed in ten days, then it can be stored in the freezer. To do this, you must first clean it from excess salt, put it in a container.

A delicious recipe for salting pink salmon: