Salmon is a fish from the salmon family. It has quite impressive dimensions. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or Atlantic salmon) live an average of fourteen years. It contains a lot of useful microelements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How to prepare salted salmon at home will be discussed in this article.
Fish selection
When choosing salmon, you need to pay attention to the appearance of the individual. The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, the salmon should have a pleasant aroma. Speaking about how to properly salt red fish at home, it should be mentioned that the fillet part is usually used for this. However, steaks, bellies, and various trimmings are also perfect. But you shouldn’t salt the salmon head - it’s better to leave it on the ear. Different methods of salting red fish will be outlined in this article.
Thinning
Before cooking, fish must be filleted. A long and wide knife is suitable for this. The tool should be longer than the distance from the back of the salmon to its belly. Now you can begin cutting the fish step by step.
- First of all, the carcass must be rinsed in cold water and then wiped dry.
- Then she needs to cut off her head and gills.
- After this, the fish should be cut into two parts along the spine.
- Then the salmon ridge needs to be cut off and the remaining ribs removed using tweezers. This must be done carefully, since the ridge has very sharp protrusions that can easily be cut or pricked.
- Next, you can remove the skin and scales from the fish.
The fillet is ready for salting. If desired, you can also remove the abdomen. Some people consider this part of the carcass to be too fatty. Now you can start talking about how to properly salt salmon at home.
Cooking methods
Red fish can be salted in three different ways: wet, dry and mixed.
- Wet method. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed in factories.
- Dry method. The salmon carcass is rubbed with salt and spices. This is the most popular option for salting the product. It is suitable for lovers of lightly salted red fish.
- Mixed method. It involves complex technology for preparing the product. This method will not be presented in this article.
It should be remembered that strict adherence to all conditions for creating a dish always guarantees a good result. It doesn’t matter why you need to salt salmon: for sushi, for beer, or just to enjoy. Before cooking, you should carefully study the recipe and follow it exactly.
How to salt fillet
Salted salmon is prepared quite simply at home. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to over-salt such fish. In any case, its meat will absorb only the required amount of salt. The recipe for salting salmon at home described below involves the following step-by-step steps:
- First of all, fresh or defrosted fish must be filleted. In this case, there is no need to remove the skin with scales.
- Then you should sprinkle the salmon with sea or regular coarse salt. Its quantity should be calculated based on the size of the fish. For every kilogram of fillet you need to take three to four tablespoons of salt.
- Now the fillet halves need to be wrapped in a paper napkin and placed in a plastic bag, enamel or plastic container. After this, the container with fish should be placed in the refrigerator and left there for 13-17 hours. The cooking temperature should be maintained between five and ten degrees Celsius.
- Then you need to remove the salmon from the refrigerator and carefully remove excess salt from it using a brush. Under no circumstances should you rinse fish with water. It can be immediately cut into portions and served.
This is how salted salmon is prepared at home. Below you will learn a few more recipes for salting this delicious fish.
How to salt a steak
The dry method of salting salmon was described above. But it is preferable to cook steak in brine.
Ingredients:
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- salt - 3-4 level spoons;
- water - 1 liter;
- spices (coriander, allspice, bay leaf) - to taste.
Cooking method:
Salted salmon at home turns out to be very tasty. Even a novice housewife can quickly master the step-by-step recipe for preparing the dish.
How to salt salmon pieces
Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and salt such fish entirely. Fortunately, salmon pieces (the so-called trim) are sold in stores and markets. They are also great for cooking. Salting salmon at home will take very little time. A quick cooking recipe assumes that the fish will be ready to eat in just a few hours.
Ingredients:
- fish (pieces) - 1 kilogram;
- sugar - 1 tablespoon;
- salt - 2 tablespoons.
Cooking method:
The fillet pieces should be sprinkled with a mixture of sugar and salt, placed in a container, pressed with pressure and refrigerated for three to four hours. After this, salted salmon, prepared at home, can be served.
How to salt bellies and backbone
The advantage of these parts of fish is that they cook instantly. Salted salmon bellies and ridges make an excellent snack with beer. They are also prepared dry.
Ingredients:
- bellies and ridges - 1 kilogram;
- salt - 2 tablespoons;
- sugar - 1 tablespoon.
Cooking method:
Parts of red fish should be covered with a mixture of salt and sugar, then placed tightly in a container and placed in the refrigerator for several hours. The dish is ready!
Now you know how to properly salt red fish at home. Even the bellies and ridges of Atlantic salmon are suitable for this purpose.
Salting with sugar and spices. Ingredients
Now we’ll tell you how to salt salmon and trout at home with sugar and various spices. To do this you need to prepare the following ingredients:
- red fish fillet (trout or salmon) - 1 kilogram;
- lemon juice - 1 tablespoon;
- dill - 1 sprig;
- sugar - 2 tablespoons;
- freshly ground black pepper - 1 teaspoon;
- salt - 5 tablespoons;
- bay leaf - 3 pieces;
- parsley - 1 sprig.
Salting with sugar and spices. Cooking method
- First of all, you need to make a pickling mixture. To do this, mix pepper, salt and sugar together.
- Then both halves of the fillet should be rubbed with this mixture.
- Next, you need to place a piece of fish, skin side down, in an enamel or plastic container.
- After this, you need to cover the red meat with chopped herbs and laurel leaves.
- Now you should sprinkle the food with the rest of the pickling mixture and sprinkle with lemon juice. You can use cognac or red wine instead.
- Lastly, place the other half of the fillet in the container, skin side up.
The recipe for salting salmon at home requires different cooking times. On average, it is kept in the refrigerator for two days. However, lovers of lightly salted fish can enjoy it within a day. If you need a saltier version (for example, to go with beer), you can keep the salmon or trout in the marinade longer. However, it should be remembered that every twelve hours the fish should be turned over so that the lower and upper pieces of fillet change places.
Next, the salted salmon, prepared at home, is taken out of the refrigerator and wiped with a towel. Then it should be cut into pieces and served. You can also store it in a clean container and leave it in a cool place.
Now you know how to properly salt salmon at home. This extremely healthy and tasty product will make your diet more balanced and nutritious. Bon appetit!
Modern housewives can save a lot if they salt salmon at home. Such cooked fish will be in no way inferior to store-bought fish and will turn out even tastier due to the use of original herbs and spices. If you know how to salt fish step by step, you can get a lightly salted or medium salted product, depending on your wishes.
Salting salmon at home
There are several options for salting salmon, for which you can take fresh chilled or frozen fish. It is salted in whole pieces, steaks, fillets and pieces, and the bellies are used for soaking in brine, brine or rubbing with dry spices. If you want to get fillet, then it is better to cut the fish before it defrosts, in order to separate the bones with the ridge without leaving any residue or damaging the meat. The product should be defrosted slowly, preferably on the refrigerator shelf.
For dry salting, you need to take sugar, salt, spices, sprinkle the fillet with this mixture and leave for a while at room temperature, if desired, placing pressure on top. Then the finished salted fish is stored in the refrigerator or freezer, wrapped in parchment or foil.
When salted wet, the fish cooks faster and its taste is richer. To prepare, take a brine from water, salt, sugar and peppercorns; sometimes you can add bay leaf, mustard and dill. The fish is poured with warm brine and becomes ready to eat in about two days.
Salmon salting recipe
Every cook will need a recipe for salting salmon at home, which produces lightly salted fish, perfect for sandwiches or other snacks. For novice housewives, it is better to choose a step-by-step recipe that will help you understand all the intricacies of the technology. You can cook salmon lightly salted in brine or dry, using fillets, steaks or tesha (belly part).
How to make lightly salted salmon at home
- Preparation time: 2 days.
- Number of servings: 10 persons.
- Calorie content of the dish: 195 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
Every cook will need a recipe for lightly salted salmon at home. From it, the cook will learn how to deliciously salt fillet in order to later use the resulting product for serving on a festive table or find out how to prepare salty, savory sandwiches for the everyday menu.
- salmon – 1 kg;
- coarse sea salt - 1.5 tbsp;
- sugar – 25 g;
- pepper – 1 teaspoon;
- bay leaf – 1 pc.;
- cognac – 15 ml.
- If necessary, defrost the fish, gut it, separate the head, fins, and gills.
- Cut lengthwise along the ridge, remove the spine and bones without peeling. Rinse, dry thoroughly.
- Place skin side down, sprinkle with cognac, sprinkle with salt, sugar and pepper. Instead of cognac, you can take vodka.
- Lay out the pieces of bay leaf, turn them over, and leave them in the refrigerator for a day under pressure. Drain the liquid and keep for another day.
- Serve on sandwiches, canapes, tartlets.
Salting salmon in brine
- Preparation time: 1 day.
- Number of servings: 10 persons.
- Calorie content of the dish: 196 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The following recipe will help you learn how to salt salmon in brine. This product has a rich, intense salty taste and acquires a pleasant aroma due to the addition of spices and seasonings. It is worth taking a closer look at how to prepare aromatic salted fish, because this process takes less time compared to the dry method of rubbing with salt.
- Gut the fish, clean the entrails, cut off the fins, head, and tail.
- Cut in half, pull out the backbone, remove small bones with tweezers. Wash, dry, place in a deep container.
- Boil water, add salt, sugar, pepper, cool.
- Pour brine over the fillet, cover with a lid, and leave in the refrigerator for a day.
Find out also recipes for salting mackerel at home in a marinade and more.
Dry salting salmon at home
- Preparation time: 1.5 days.
- Number of servings: 8 persons.
- Calorie content of the dish: 194 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
A quick dry method can be used to salt salmon at home with salt and sugar. If you like sourness in meat, then you should also add lemon juice to the curing mixture. This way the fish will become more piquant in taste, acquire a new aroma and will not turn into mush when slicing. The optimal ratio used to salt fish is 1 part granulated sugar to 2 parts salt.
- Prepare the fish: remove the entrails, cut off unnecessary parts, remove the backbone and bones after cutting in half. Rinse with running water, dry thoroughly with paper towels.
- Rub the meat with a mixture of spices and squeeze out lemon juice.
- Cover with a lid, press down, and salt for 12 hours.
- Remove the pieces, peel, and leave in the refrigerator for another day.
- After this, you can serve, after cutting with a sharp knife.
Quick salting of salmon
- Cooking time: 3 hours.
- Number of servings: 10 persons.
- Calorie content of the dish: 197 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
If you need to salt salmon in a quick way, then you should pay attention to the following recipe. He will explain in detail how to quickly salt fillet to obtain a delicious homemade product. The cooked fish turns out lightly salted, but has a pleasant taste. It is ideal for cutting on a festive table, creating sandwiches or canapés.
- Gut the fish, remove the head, fins and tail. Cut in half, remove the backbone, fillet, cut into thin strips.
- Pour cold water in which salt and sugar are dissolved. Keep at room temperature, then refrigerate.
- After three hours, the home-style dish is ready, it is served on the table in the form of salads, appetizers, and canapés.
How to salt salmon in pieces at home
- Cooking time: 1 hour.
- Number of servings: 10 persons.
- Calorie content of the dish: 193 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Another quick option for getting a tasty product is to salt the salmon in pieces. The following recipe will help you figure out how to cook such fish if there are only a couple of hours left before the guests arrive. In an hour, the meat will be saturated with salt, resulting in a pleasantly spicy taste and rich aroma. Unlike other options, fine salt is used here.
- Defrost the fish if necessary, clean it of fins and heads, and gut it if it is whole. Cut in half along the spine, removing all bones to form a fillet.
- Cut the meat into small pieces, place in a plastic container, sprinkle generously with spices, repeat layers if necessary.
- Cover with a lid for an hour at room temperature, wrap in a towel. During this time, the meat can be salted to the desired taste.
- Drain the liquid and clean off any remaining spices. Cool briefly.
- It will be convenient to place in small tartlets directly in pieces (on top of butter) or use to prepare airy fish mousse with cream cheese.
How to salt salmon fillet at home
- Preparation time: 1 day.
- Number of servings: 10 persons.
- Calorie content of the dish: 198 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Salting salmon fillets will go quickly if you know the secrets and features of the procedure. You will be able to salt the fish with a piquant spiciness by adding allspice, white pepper, and bay leaf. In this case, it is better to choose coarse or medium salt so that the meat is slowly saturated with it and the result is not over-salted, but tender and piquant.
- salmon – 1 kg;
- salt – 60 g;
- allspice – 6 peas;
- white pepper – 15 g;
- bay leaf – 2 pcs.
- Defrost the fish if necessary, or clean the chilled fish from entrails and fins. Cut into two parts, remove the backbone and bones.
- Place the resulting fillet on cling film, skin side down, previously sprinkled with pepper, salt and bay leaf.
- Wrap it in film, put it in a bowl, and put it on the refrigerator shelf. After 24 hours, remove the spices, rinse the slices, and serve.
How to brine salmon steak at home
- Preparation time: 1 day.
- Number of servings: 5 persons.
- Calorie content of the dish: 192 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
This recipe will explain to cooks how to salt salmon tasty and quickly if it is cut into steaks. The easiest way is to use dry salting to salt fish, in which all the spices will be harmoniously combined. The finished product is perfect for serving sliced to decorate dishes or sandwiches, or as an independent cold appetizer.
- fish steak – half a kilo;
- sea salt – 40 g;
- brown sugar – 20 g;
- mixture of pink, black, green, white peppercorns – 10 g.
- Defrost the steak if necessary, rinse and dry.
- Crush the peppercorns using the flat bottom of a glass or a chop mallet.
- Mix the ingredients for sprinkling, place half on the bottom of a deep bowl.
- Place the steak on the mixture and sprinkle the remaining spices on top.
- Wrap in cling film and salt in the refrigerator for a day.
- Drain the liquid, cut into pieces, serve on canapés or in tartlets.
- Brown sugar can be replaced with honey.
How to salt frozen salmon
- Preparation time: 2.5 days.
- Number of servings: 10 persons.
- Calorie content of the dish: 199 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Salting frozen salmon is practically no different from using a chilled product in any way, except that it must first be defrosted. To salt healthy fish correctly, you must first remove it from the freezer and wait until it thaws at room temperature. If you want to fillet it, it is better to do this before it is completely defrosted.
- Defrost the frozen fish carcass, cut it into fillets, rub with a sugar-salt mixture.
- Place a third of the dill on the bottom of the pickling dish, place the fillet skin side down on top, cover with the remaining dill.
- Press down with a weight for 8 hours at room temperature, put in the refrigerator for two days.
- After this, drain the resulting liquid, cut into pieces and serve.
How to salt salmon meat at home
- Preparation time: 1 day.
- Number of servings: 5 persons.
- Calorie content of the dish: 191 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: easy.
A simple option to do at home would be to salt salmon bellies, which are perfect as an appetizer for foamy drinks. The salting process lasts quickly, without requiring the housewife to have special culinary skills and abilities. The result is a delicious, aromatic dish that will appeal to all family members or guests present at the feast.
- fish bellies – 0.45 kg;
- salt – 1 tbsp;
- granulated sugar – 1 tbsp;
- citric acid – 10 g.
- Rinse the bellies thoroughly and dry with paper towels.
- Combine salt, sugar, citric acid, stir well.
- Place the bellies on the bottom of a flat glass plate, cover with the curing mixture, rub on all sides, and cover with a lid.
- Salt in the refrigerator for 20 hours.
- Rinse the bellies with running water to remove excess spices and juice, and store in the refrigerator.
Video: Salted salmon
Lovers of red fish often deny themselves the pleasure of eating it, even if their financial capabilities allow it. Too often, a purchased delicacy disappoints with its taste and makes you regret the money spent. Meanwhile, lightly salted salmon is easy to prepare at home. By preparing it yourself, you can adjust both the degree of salting and flavor shades. And such fish will cost much less.
Dry salting
There are many ways to salt lightly salted salmon. The simplest recipe does not even require preliminary preparation of the brine. All you need is salt and sugar in a 2:1 ratio. If you like aromatic fish, you can also add dill - fresh or dried. The components of the pickling mixture are ground for uniform distribution. The salmon is filleted (if you bought a whole carcass), washed and dried with napkins. The fish is sprinkled on all sides with the prepared mixture and placed in a container of suitable size. It should be only slightly larger than the piece being salted, not absorb odors and not oxidize. The vessel is closed (you can cover it with film if there is no “original” lid or it is lost) and placed in the refrigerator. Lightly salted salmon is prepared quickly at home - you can try it the very next day. Don't want to take risks? Wait another day. But you shouldn’t keep it longer than three - it will be very salty. If it is not possible to eat the fish within three days, the released juices are drained, the fillet is very thinly coated with vegetable oil and kept under a lid in a dry container.
Lightly salted salmon (fillet) in oil
This recipe allows you to enjoy fish the next morning if you make it in the evening. The fillet is cut crosswise into slices half a centimeter thick. Naturally, the bones will have to be pulled out before this, but this procedure is always desirable, no matter how lightly salted salmon is prepared at home. The plates are evenly salted (three full spoons of salt are needed per kilo of fish), carefully mixed, placed in a jar and filled with half a glass of unflavored vegetable oil. You've got yourself a sandwich with red fish for breakfast!
Lemon recipe
If you use it, lightly salted salmon, cooked at home, acquires a refined flavor note and a delicate aroma. It is also convenient that it is not necessary to cut up the fish and remove the bones; you can salt the whole carcass if it is not too large. Mix salt and sugar (three large spoons each) and ground allspice to taste. Part of the mixture is poured onto the bottom of the container, half of the salmon is placed skin side down on it, the mixture is also sprinkled on top and sprinkled with lemon. Place a leaf or two of laurel, you can add chopped herbs. The same manipulations are carried out with the second half, and it is placed on the first. The closed container is placed in the cold. If you like it lightly salted, you can eat it the next day.
Unusual but very tasty
An original way to make lightly salted salmon was invented by zealous housewives. Surprisingly, it turned out to be so successful that it became widely used even by those who were not used to saving. Half a kilo of fish is cut into thin slices, sprinkled with salt (not too generously), and fish seasonings can also be used. Folded into a jar, the salmon is filled with cucumber or tomato brine without vinegar. After a day, the tender fish can already be consumed.
Fish in marinade
If you love to cook and don't mind messing around, you'll probably love the following recipe. It is better to buy already cut steaks for it, weighing one hundred grams. For five pieces, boil a liter of water, dissolve a spoonful of white sugar and four spoonfuls of coarse sea salt. You can also take rough stone, but the taste will be less good. Then add white pepper (4-5 peas) and a couple of bay leaves, pour in half a shot glass (20 milliliters) of apple or wine vinegar. If you don’t have one at hand, you can use a standard table one, but in half the volume. A minute of boiling - and the marinade is chilled and filtered. The steaks are placed in a container, filled with marinade and placed on the bottom of the refrigerator. If you need lightly salted salmon at home, it will be ready after 24 hours. The fish will be completely salted in two days.
Spicy salted with honey
The most complex recipe we have offered. But it also produces simply amazing fish! A half-kilogram piece of fillet is skinned and cut very thinly. To get almost transparent plates, you need to keep the fish in the freezer for a while, so it will be easier to cut. A liter of water is boiled, four spoons of salt are dissolved in it, preferably sea salt. Then add a couple of peas of white, black and allspice, four sticks of cloves and a quarter spoon of grain coriander. The marinade does not boil for long, literally half a minute, and is removed from the stove. Brandy or good cognac (three spoons) is poured into it, a couple of bay leaves are put in and one and a half spoons of honey are added. It is recommended to take or collected for forbs. We strongly advise against using buckwheat: it will give the fish some bitterness. While the marinade cools, it will just infuse. The liquid is filtered, the fish slices are poured over it and put away in a cool place for a day.
As you can see, lightly salted salmon is prepared at home and quickly, and you can choose any recipe. If you don't trust yourself, practice on a small piece. Culinary success and bon appetit!
Salmon has a unique, delicate taste. Many wonderful dishes can be prepared using this seafood. Bake the pieces under cheese in the oven, fry the steaks on a popular stove, pickle them and eat them as a snack. The salted fish turns out very tender, it just melts in your mouth. For a variety of tastes, you can add various seasonings and spices. This is especially easy to do at home; the process does not require additional accessories or special utensils.
The calorie content of each option does not exceed 200 Kcal, so even the fattest salmon can be considered a dietary dish, while at the same time saturating the body, filling it with microelements and vitamins.
There are several options for salting; depending on your preferences, you can make the salmon lightly or medium salted. Let's take a closer look at several culinary recipes.
In brine
The strong, rich taste of the dish combined with the aromas of herbs allows you to enjoy a pleasant breakfast or put a noble snack on the festive table.
Ingredients:
- water;
- sugar;
- salt;
- salmon;
- pepper.
We gut a carcass of approximately one kilogram, cut off the head and fins, cut it into steaks, rinse, dry and place in a container. Prepare the brine: mix 1 liter of water, 40 grams of salt, a tablespoon of sugar, 3 grams of pepper.
Pour the marinade over the pieces, cover with a lid, and keep in the refrigerator for a day. You can serve whole pieces, divide into slices, cut into thin strips. For the celebration we decorate with lemon and herbs.
With cognac
The fish turns out lightly salted, softened with noble alcohol, and has a slightly tart, piquant taste.
- steaks;
- cognac;
- coarse sea salt;
- Bay leaf;
- sugar;
- pepper.
We prepare seafood: clean, wash, cut into pieces. You can separate the meat from the bones - make sirloin steaks or leave the backbone and leave the skin. Place the meat side up, sprinkle with cognac (15 milliliters), then add some salt (1.5 tablespoons), sprinkle with sugar (25 grams), pepper (1 teaspoon).
We put the bay leaf on top, turn it over with the peel facing up, press it down heavily, put it in the refrigerator, let it sit for about a day. Drain the accumulated liquid and salt for another 24 hours. Serve with bread: tartlets, sandwiches, canapés.
Fast
This cooking method is characterized by the minimum amount of time spent. It will come in handy if you need to quickly set the table; the fish will be ready in three hours. The dish turns out lightly salted, but...
Ingredients:
- salt;
- water;
- sugar;
- salmon.
We prepare the fish for salting, remove the skin, and achieve clean meat. Dissolve the spices in cold water, keep at room temperature, then put in the refrigerator. After three hours you can serve.
The appetizer turns out to be tender, lightly salted, and a wonderful decoration for a holiday table. Can be used for canapés, sandwiches or consumed on its own.
Dry
This recipe is distinguished by the absence of water in the composition. Nevertheless, the steaks turn out to be pleasant to the taste, refined with a slight sourness.
Ingredients:
- lemon;
- sugar;
- fish slices;
- salt.
In this case, the cleaned salmon is thoroughly rubbed with all the ingredients, lemon is added so that the fish does not fall apart and has a refined sour taste. We keep it under pressure for 12 hours, take out the pieces, clean them of excess seasonings, and leave them to salt for a day.
If desired, you can add just a little dry herbs: coriander, oregano, dill. When serving this fish in a canapé, do not add lemon; it was already added during salting; it will better highlight the taste of the olive.
Pepper mixture
The most spicy, the fish is good for beer snacks and sandwiches.
- half a kilo of fish steaks;
- peppercorns: black, white, pink, green;
- sea salt;
- cane sugar.
Thaw the steak at room temperature or in the refrigerator. We do not use water or a microwave for defrosting; the fish may fall apart. Press the peas carefully; for this you can use a chop mallet, the bottom of a glass, and first wrap the peppers in cling film. Mix the ingredients: pepper, sugar, salt, pour half of it onto the bottom of the mold.
Place the pieces on top, sprinkle with the rest of the mixture, wrap in film, and leave to settle in the refrigerator for a day. We take it out and drain the released liquid. You can serve it cut into pieces, whole, or on sandwiches. For honey lovers, you can replace brown sugar with it.
With laurel
The next method is spicy and piquant. We choose coarse salt, so the fish will be soaked gradually without over-salting.
Ingredients:
- kilogram of seafood;
- allspice, white pepper;
- coarse salt;
- Bay leaf.
We cut off the fins from the carcass, remove the entrails, head, and tail. Wash thoroughly, dry, cut into slices. Place skin side down on film, first sprinkle it with a mixture of seasonings, and also sprinkle spices on top. Carefully wrap the pieces, place them in a container, and put them in a cool place.
After a day, you need to take out the fish, clean it of excess herbs and spices, rinse it a little and serve. Decorate with dill, lemon rings, chopped or whole olives.
Pieces
A very successful, fast option. In two hours, an excellent appetizer for guests will be ready. The fish will be rich in flavor as fine salt is used.
- salmon;
- seasonings
It is necessary to gut the fish, remove scales, remove bones so that only the fillet remains. Cut into small slices and place in a container or container. Sprinkle generously with salt and pepper and place on top of each other, layer by layer. Close, leave at room temperature, wrap in a cloth or towel. Within 60 minutes, the pieces have time to be sufficiently salted.
Traditional
Ingredients:
- steak;
- pepper mixture;
- sugar;
- salt.
Take a steak weighing 500 grams. You can take more, then the amount of other components increases in proportion to the weight of the salmon. Wash and dry the fish. Take 1 teaspoon of peppercorns and grind until coarse crumbs are obtained. Mix pepper, 2 teaspoons of cane sugar, 2 tablespoons of fine salt.
Pour half of all the seasonings onto the bottom of the container, place the steak on top, and cover it with the second half of the mixture. Cover the bowl with cling film and put it in the refrigerator for about a day. After a certain time we take it out, remove the excess liquid, the fish is ready.
Now you can cut it as conveniently as possible and serve it in any form. Can be used in salads, appetizers, and various dishes. Such salmon will be appropriate everywhere and in any situation.
No matter how you salt the fish, it will turn out excellent; only an excessive amount of seasoning can ruin a salmon steak. Use herbs that are not too spicy, do not overfill them. It is better to crush all the spices in a mortar, so it will be clear how much to pour and the aroma will spread faster and more evenly.
As a canapé, you can use it with olives, lemon, fresh bread or shrimp. When serving in the form of tartlets, put butter on the bottom, this will make it softer and juicier.
Salted fish is an excellent decoration for a gala evening, an island of gourmet cuisine in whatever form it is served.
5 ways to pickle salmon
Salmon is a favorite of gourmets; it can be classified as a very tasty fish. It is sold: fresh, frozen and lightly salted. But lightly salted salmon is not cheap, and therefore it is much more profitable to salt salmon at home. After salting, place it in the freezer and the fish does not lose its taste and is well preserved.
When you buy salmon in a supermarket, check its quality. Fresh fish does not smell like fish, but rather resembles the smell of cucumber. The pulp should have a dense structure. When you press it, it should quickly restore its previous shape. The bones should not separate from the pulp, but fit tightly to it. The skin of fresh produce will be smooth and elastic. You also need to pay attention to the eyes of the fish - in fresh salmon they are transparent.
If you bought frozen salmon, then in order to preserve all the taste and its beneficial substances, it is correct to defrost it in the lower part of the refrigerator. This should not be done in water, especially hot water. After thawing, wash it well and cut it into two parts with a sharp knife, separating the bones from the pulp. To make this operation more successful, do not defrost the pulp completely.
When buying a whole fish, you can salt half of the flesh and fillet the other half in the oven. The head, tail and fins make an excellent rich broth for fish soup. In order to salt the fillet, it must first be dried with a napkin, thereby removing excess moisture. We offer options for salting salmon at home.
Methods for salting salmon at home
1. Dry salting of salmon
Place the fish (fillet) skin side down on a cutting board. Prepare the mixture: coarse table salt - 2 tablespoons, sugar - 1 tablespoon, black pepper (ground) - 1 teaspoon. Now rub the salmon on both sides and roll it in half. Pack in clean cotton cloth and refrigerate for a couple of days. Prepared this way, it can be stored for a week. When serving, cut into thin slices. You can season with lemon juice and garnish with herbs.
2. Recipe for salted salmon in oil
Remove skin and bones from fish. Divide the cooked fillet crosswise into half-centimeter thick plates. To salt 1 kg of salmon, you only need 3 teaspoons of table salt. Place the cooked salmon in a bowl, add salt and mix well. Pour 0.5 cups of sunflower oil here and mix again. Place in a jar and put in the refrigerator for 10 hours. Before eating lightly salted salmon, you can add a little vinegar, season with sugar and ground black pepper.
3. How to pickle lightly salted salmon with lemon
For 1 kg of fish you need 4 tablespoons of salt and 4 tablespoons of sugar. You can add allspice and other spices. To salt fish, it must be dried to remove excess moisture. Pour the pickling mixture into the bottom of the dish and place half of the carcass on it - the skin should be at the bottom. Sprinkle the mixture on top and sprinkle with lemon juice. Season with bay leaf and, if desired, herbs. Process the second half of the fish as well and place it on top of the first half, skin side up. Sprinkle with the mixture again and refrigerate for 2 days. Remove the finished salmon from the marinade and dry it with a napkin. Do not rinse with water.
4. How to quickly salt salmon
Quickly salting salmon is not difficult. You need to prepare the fillet, fine salt and black pepper (ground). Cut the fillet into thin strips, place in a container and mix with salt and pepper. Leave in this marinade for 1 hour. We don't put it in the refrigerator. After an hour, you can use the fish to make salads and sandwiches.
5. How to pickle salmon in brine
Ingredients
- Salmon fish (fillet) – 0.5 kg.
- Brine (tomato or cucumber) – 250-400 ml.
Cooking method
Cut the fish into slices up to 0.5 cm and place in a container, sprinkle with a mixture of salt and seasoning, add a second layer and again sprinkle with the prepared pickling mixture. And so the next layer. Pour the fish laid in this way with brine and put it in the refrigerator. After a day it is ready for use.
A very useful product is salmon. It contains antioxidant vitamins A and E, fatty acids, and various microelements. Enter it into your menu and forget about cardiovascular diseases. You will also look young.
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