Greetings to guests and regular readers of my blog! Nowadays, the food market is replete with the presence of delicious seafood. Unfortunately, we cannot always afford expensive varieties of fish. In this case, lightly salted pink salmon with salmon always helps me out. Today we will look at several quick and tasty recipes for salting this fish.
Pink salmon is a tasty and healthy, but relatively inexpensive red fish. And if you cook it correctly, it will be as tasty as salmon. Its calorie content is per 100 grams. about 160 kcal. And it contains a whole set of essential amino acids and microelements.
Today I will prepare this delicious and budget-friendly analogue of an expensive delicacy. And I invite everyone to join this exciting event. Once you try this snack, you will make it constantly. After all, it is quite capable of replacing harmful sausage and will not hit the family budget.
Not long ago we looked at it at home. Today I bought fresh frozen pink salmon. I want to pickle it and I invite you to take part in this exciting event. Having gone through different salting methods, I chose several, in my opinion, the best. Having tasted this fish, you will feel its juiciness and fat content, like expensive salmon.
Today in the article:
I hope that you will like some of the presented salting options. I especially like those that allow you to get the finished product in 5-10 minutes. I love everything that is prepared quickly and tasty. And if you add this fish, your family will be absolutely delighted.
Lightly salted pink salmon for salmon - a very tasty salting at home
It is not always possible to purchase fresh fish. Therefore, you can buy frozen pink salmon. When prepared correctly, it will not be inferior to fresh. Here is a step-by-step description with photographs of cutting and salting pink salmon. Simple and understandable even for novice housewives.
Lightly salted salmon is not just a quick and inexpensive holiday treat. A fabulous delicacy will decorate the table without any reason. My family absolutely loves sirloin sandwiches for breakfast. And my husband especially loves thinly sliced fish with beer.
Salting is also good as the easiest way to cook fish. We need to achieve the effect of juiciness and fat content. In addition, excessive softening of the product should not be allowed.
What you will need:
- pink salmon carcass - 1 piece
- salt - 2 tbsp. spoons
- sugar - 1 tbsp. spoon
- peppercorns
- coriander
- lavrushka
Cutting and salting pink salmon at home
1. It is best to defrost a carcass naturally. That is, just leave it to thaw at room temperature. During this time, calmly go about your business.
Remember the main rule of defrosting - no heat treatment!
I don’t recommend putting fish in the microwave or in water. The fillet will become soft and fall apart right in your hands.
2. Clean the thawed carcass from scales and wash. Cut the belly of a whole fish and remove all the entrails. Milk, like caviar, can be salted separately or together with fillet.
When cutting the product, use the sharpest knife. But be careful not to cut yourself.
3. Now cut off the head along with the front fins and wash the fish again. Dry or blot with napkins to remove excess water. Butchering is difficult only the first time. And when you understand the sequence of actions, they will seem very simple to you.
4. First, use a knife with a long, thin blade to cut the carcass in half. Try to keep as little meat as possible on the spine and ribs. Separate the second half from the ridge in the same way. I pull out the remaining ribs with regular tweezers. And I cut off the fins and tail with scissors.
5. We will not remove the skin at this stage. This way it will keep the outer layer elastic and uniform. You can leave the fillets in halves or cut them in half. Leave the head and bones on the ear.
6. After this, proceed directly to salting. Mix salt and sugar. It will be necessary to fill both parts on both sides.
Do not rub the salt into the meat, otherwise it will become too soft.
It is enough just to generously salt the fillet pieces on both sides so that they are completely soaked. Sprinkle with the spices you like. I use pepper, coriander and bay leaves.
8. After this period, it is necessary to rinse the fish to remove any remaining salt and sugar. Then blot it dry with a paper towel or napkins. Next, you can start cutting the fillet itself and separating it from the skin. Cut into even small pieces. They will be easier to store and much tastier.
This salmon recipe is suitable for treating both adults and children. Delicious breakfast sandwiches can easily replace not-so-healthy products from supermarkets. I hope you will be satisfied with this lightly salted pink salmon for salmon.
Recipe for lightly salted pink salmon, tender and juicy like salmon
Using an analogue of expensive seafood was a real discovery for me. This dish combines all the best qualities of salmon. At the same time, it resembles the delicate and moderately fatty taste of juicy salmon. We will salt using the dry method, without brine.
This dry salting with onions and peppers will take some time. However, the result will be worth it. So, let's start preparing an inexpensive, wonderful snack.
Ingredients:
- pink salmon – 1 piece
- salt – 6 tablespoons
- sugar – 1 tbsp. spoon
- black peppercorns - to taste
- onions – 2 medium heads
- vegetable oil – 0.5 cups
Preparation procedure:
1. The first stage is defrosting and cutting the carcass. The bones can be pulled out along with the spine. To do this, cut the fish into two halves and remove the backbone and ribs. Rinse and dry Afterwards, separate the fillet from the skin. They should be immediately cut into uniform pieces that will be convenient to eat.
2. Next, mix salt and sugar. Dip the fish pieces into the mixture. The better these components are absorbed, the tastier and richer the taste will be. When you have done this, place all the pieces in a bowl. Cover it and leave it at room temperature for 30 minutes.
3. At this time, you can prepare the pepper, bay leaf and onion. The latter must be peeled and cut into rings. Next, you will need to rinse the fillet under running water and dry with paper towels.
4. Place fish slices with onions, peppers and bay leaves in dense layers in a bowl. You can press down on top with a little pressure. For example, put a jar of water. Leave for one hour. Over time, the onion will release its juice and soak the fish. She will be simply amazing.
This dish is already very tasty in itself. Lightly salted pink salmon can serve as both a main treat and as an appetizer. It is very good to serve together whole.
How to properly cut red fish for salting
This master class is for those who do not know how to cut salmon. If everything I wrote is still unclear to you, then watch this video. Here, the wonderful chef Sergei Krutov from the video of the “Professional Cooking” channel shows what and how to do.
Of course, it won’t be as easy and simple as Sergei’s the first time. But, as they say, experience comes with age. Now you have a step-by-step guide to action.
Very tasty pickled pink salmon in 5 minutes (it doesn’t get faster)
Sometimes my husband invites guests and informs me last. You have to cook only the quickest dishes. In this recipe, only defrosting the fish takes time. I'm actually against thawing in water. But, if very quick cooking is required, then I put the carcass in water. Half an hour will be enough.
While she is swimming there, you can start preparing other dishes. There is no need to wait until the fish thaws completely. A half-frozen carcass is even easier to clean. To do this, you need to cut it along the ridge and all the bones will stretch out along with the spine. Pluck out the remaining ribs with tweezers.
You can cut the skin off half the fish. You can remove the skin later after slicing. Do what is most convenient for you. This method is quite simple and you can easily repeat all the steps.
Ingredients:
- pink salmon – 1 piece
- water – 1 liter
- salt – 6 tablespoon
- sugar – 1 tablespoon
- vegetable oil – 70 ml.
- ground black pepper - to taste
Cooking steps:
1. When you have the finished fillet on your table, you can start slicing. In this recipe, you need to achieve uniform pieces. After all, they should marinate evenly.
2. If you have chopped everything, then you can start brining. Dissolve salt and sugar in hot water. It is necessary that there are no grains left in such a mixture. Next, add cold water to cool the liquid and achieve a volume of 1 liter. You can use hot water, but then it will need to cool to room temperature.
4. Once you have the dry pieces, place them in a bowl. Mix fish with pepper and vegetable oil. After which you can keep it in the oil for another five minutes. If this is not possible, and hungry mouths are urging you on, then feel free to serve the treat to the table.
The simplicity of this recipe is amazing. We can safely say that snacks don’t get any tastier or faster. Take this method of salting fish into your arsenal. Delight your guests with an amazing, quick treat and always be on top!
Lightly salted pink salmon in brine with sugar - fabulously delicious
Which salting tastes better - dry or in brine? Everyone chooses this for themselves. For me, the method of immersing the fillet in brine seems more tasty. It ensures uniform salting and reveals all the flavor qualities of the salmon.
The snack is moderately salty, aromatic and nutritious. I really want you to try this dish too.
I have already written about cutting and cleaning fish in previous recipes. If anyone doesn't
To prepare you will need:
- 1 kg pink salmon fillet
- 100 ml vegetable (sunflower) oil.
- 2 tablespoons sugar
- 1.3 liters of boiled water
- 5 tablespoons salt
- black peppercorns
- Bay leaf
- spices and spices to taste
Procedure:
1. The initial stage will be cleaning and slicing the carcass. This moment is quite important, because all the pieces must be the same size. This way they will be well soaked, aromatic and tasty.
2. When you have completed this task, you can start brewing the brine. To do this, mix sugar, salt, bay leaf and peppercorns with water in a saucepan. Next, add spices and herbs to taste. I recommend taking coriander. Bring this mixture to a boil and simmer for 5 minutes. After this, cool the brine to room temperature.
4. After this period of time, remove the fillet. You need to dry it with a towel or napkins. When this is done, place the fish in a plastic container and fill it with vegetable oil.
The product is ready to use. The fish will be lightly salted. The one that remains in the refrigerator until tomorrow will become more salty. I recommend serving the deliciousness to the table in the form of sandwiches, or in thinly sliced slices on a plate. You can decorate with herbs or onions.
Lightly salted pink salmon for salmon using the dry method (video recipe)
It doesn't matter how you serve red fish. As a snack with onions and lemon, or in the form of sandwiches. Everyone will be satisfied. I recently subscribed to the video channel “Everything ingenious is simple!” And there I found a video of “Little salted pink salmon” with salmon “in its own juice.” I really liked how the author prepares fish with lemon and butter. And he serves it very beautifully and appetizingly.
The dry method of salting fish is the simplest. It is not only suitable for all salmon breeds.
As you can see, it is simply impossible to make a mistake when salting fish. The simplicity of preparation does not give a chance to spoil the product. But when buying, you can easily get into trouble. There is an abundance of fish on the shelves from a variety of seas and oceans. But how can we buy the one, after defrosting which we will not be disappointed?
How to choose a good pink salmon for salting
- First of all, you will need to choose the right fish. I prefer to buy from specialty seafood stores. But you can buy it at your nearest supermarket. The main thing is that the product is fresh and stored in proper conditions.
- You need to choose a carcass without any spots and with a uniform color. It should be moderately elastic. To check, press your finger on the fish; you need the hole to quickly level out. The eyes of fresh pink salmon will not be cloudy, without bloody streaks.
- It is better to buy chilled fish rather than frozen. This way you can determine its freshness by appearance and smell. If you purchase frozen fish, it should be curved. If it has an even shape, it means it has already been defrosted. It's not worth buying this one.
- I advise you to buy a whole fish. Do not take in pieces or even already filleted. Firstly, when salting you will be left with the head, fins and spine. They will come in handy for the broth. And secondly, the quality of the untouched carcass is higher.
Most people purchase frozen pink salmon because they live far from sea areas. Salted pink salmon is a very tasty and healthy product that is not at all difficult to prepare at home.
Pink salmon meat is distinguished by its plasticity and richness in protein. Pink salmon is nicknamed “pink salmon” for the specific color of its meat. The presence of a large amount of fatty acids in the meat makes pink salmon one of the healthiest fish.
The delicate and elastic texture of pink salmon meat allows it 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 should be noted that 85 grams of lightly salted pink salmon contains 10 grams of excellent fish oil.
Fish meat has a slight bitterness and this factor should always be taken into account during the salting process. The presence of salt will minimize bitterness, and sugar and spices will give the fish meat a delicate taste.
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-salted pink salmon:
- sugar present in the brine can give the dish a piquant taste;
- for cooking with oil, it is better to use regular vegetable oil;
- If you cover pink salmon with a weight while cooking, it will begin to release juice;
- Using powdered sugar will give you 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.
It is necessary to defrost a frozen fish carcass naturally, without forcing this stage. You can remove the skin of the fish before cooking, although most recipes are designed to be salted with the skin on.
Salted pink salmon is considered a delicacy, so the salting process must be taken very seriously. Before preparing it, the head, fins and bones are removed. Therefore, only the flesh of the incredibly tasty pink salmon meat can be salted. After proper cutting, you should end up with two pieces of fish meat, called fillets. Other recipes call for smaller pieces of fish.
As already mentioned, there are several ways to prepare salted pink salmon. Here are some of them:
- Lightly salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
- Spicy 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.
- Pink salmon salted in oil. The basis of the marinade for preparing pink salmon meat is vegetable oil.
After freezing, the texture of pink salmon meat loses some of its qualities due to the appearance of ice in the tissues, which slightly soften the fresh product. When cutting a carcass, you should pay attention to how easily the tissue separates from the bones. If the bones are easily separated from the meat, it means that the carcass has undergone several freezing/thawing processes. Naturally, such meat will not allow you to obtain 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 begin the salting process. The larger the carcass, the meatier the fillet and the easier it is to cook.
A simple recipe consists of simply rubbing a salt-sugar mixture into pink salmon meat. At the same time, you need to take 2 times more salt than sugar. There is no need to skimp on the mixture. This means that the meat must be cooked generously and thoroughly.
After this, 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 less salted the product will be. But here it is also very important to maintain the proportions with sugar. Fish prepared using this technology lasts for a short time.
The simplest recipe involves fish and salt. Pour salt into a glass or ceramic bowl, about 1 cm in size, and lay out the fish fillets, skin side 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;
- place a weight on the fish fillet;
- or cover the fish fillet with cling film.
The fish is cooked for 24 hours. This technology is the basis for all recipes.
The Japanese salt pink salmon using sea salt. The cooking technology is as follows:
- Weighty pieces of fillet, with skin removed, are dried with a paper towel.
- The same pieces of fillet are generously sprinkled on all sides with sea salt and placed in 3-4 layers of paper towel.
- In this state, the fish is placed on a sieve, and some kind of vessel is placed underneath.
- All this is placed in the refrigerator for one day.
The Japanese believe that sea salt makes meat more natural, with a specific soft pink tint.
It should be recalled that the longer the fish is kept in the salt composition, the saltier it will be. Therefore, it is not recommended to salt fish for more than 3 days.
Dry pickling, using 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 preparing pink salmon is suggested:
- The backbone 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 consisting of salt, black pepper, sugar, chopped dill and parsley. You can put a few bay leaves on top and sprinkle with lemon juice.
- Place 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.
“Wet” salting involves the presence of a salt solution with spices prepared in water. It is prepared as follows:
- Up to 2 liters of water are poured into the bowl and brought to a boil.
- Add 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns to the water.
- All this is cooked within 10 minutes.
- After the broth has cooled, it is filtered.
- Pieces of fish are filled with this composition.
- Place in the refrigerator for one day.
In this quantity you can salt up to 5 kg of fish. If the carcass is smaller (about 3 kg), then the number of components should be reduced by 2 times.
Pink salmon meat is not very fatty and has a slightly bitter taste. Vegetable oil allows you to make meat fattier. If you use it in a recipe, you will hardly be able to distinguish pink salmon from salmon.
Cooking technology:
- The water needs to be boiled, then cooled and added 5 tbsp. spoons of salt.
- Thawed fish is cut, removing all bones and cut into pieces up to 4 cm wide.
- Sliced fish are placed in brine for ten minutes.
- After this, the pink salmon meat is placed in a glass or enamel bowl and filled with vegetable oil.
- The oiled fish is placed 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 that matches the taste and color of 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 appetizers, sandwiches and tartlets. Not only is pink salmon very tasty, it is also very healthy. Homemade salting guarantees high quality of the final result, since the recipes do not contain various flavorings and preservatives, which cause significant harm to human health.
All over the world, red fish is known not only for its delicate and juicy taste, but also for its unique combination of beneficial substances. Pink salmon is a delicious representative of the salmon species, and one of the best and most convenient methods of processing it at home is salting the fish. Despite the fact that cooking is a pleasure, you should remember and take into account the specifics of how to pickle pink salmon so that the process goes quickly and comfortably, and the result is a tasty and aromatic dish that will delight any cook and his family more than once.
Preparing for pickling
It’s quite easy to prepare very tasty salted pink salmon at home., if you choose the fish and the necessary ingredients wisely and efficiently. There is no doubt that the main condition is perfectly fresh pink salmon.
In order not to make a mistake when purchasing, you should immediately pay attention to the appearance and smell: the smell should not be repulsive, it may smell a little like cucumber, the skin is usually smooth, even, without cuts or tears, the overall impression should be satisfactory and not raise doubts.
To cook salted pink salmon, you can take a frozen piece or whole fish, then you need 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 it and salting it directly in it.
There are a few more secrets for salting pink salmon at home:
- For pickling, it is better to choose proven and high-quality manufacturers who guarantee a “pure” product, not weighed down by a phosphate solution;
- Glassware will help preserve the taste at all stages of cooking - it is better not to use metal and plastic;
- Removing fins is much more convenient and easier with the help of special scissors, since a knife can damage the skin and partially disrupt the technology for quick 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 basic recipes for how to quickly and tasty salt pink salmon at home: lightly salted (keep the fish in a salt solution for some time), spicy salting (add various spices, seasonings and herbs to the solution to taste to enhance the astringency and aroma), dry salting (grate salt and sugar, exclude water) and salting in oil (use vegetable oil as the basis for the marinade).
Classic way
For this recipe, it is customary to take salt and sugar and rub the carcass thoroughly on all sides.
If you want to deviate 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, so as 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 the fish on top with some kind of weight for maximum impregnation. The rule is simple: the longer pink salmon is in this state, the saltier it becomes, so you can easily adjust the resulting taste. 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" pickling
The name itself hides the answer to the question, what exactly is the difference between dry and wet ways to quickly and tasty salt pink salmon. For wet pickling, the recipe is as follows:
- For fish, take large-sized dishes, since in the future it will contain not only fillets or pieces, but also water;
- Two liters of water are brought to a boil, then spices are added as desired. A proven combination is two bay leaves, 70 grams of salt and one teaspoon of black peppercorns;
- Boil water with seasonings for another 10-15 minutes;
- The broth is given time to cool, and then it is necessary to strain it;
- The last step is to pour the mixture over the fish and leave it in the refrigerator to soak for one day.
The recipe for pickling pink salmon in a marinade is similar, but initially you take half a liter of water, and then do not filter it, but pour the solution over the fish in a container and also leave it 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 deliciously marinate fish.
To reveal the full flavor palette of pink salmon, you can pour it with vegetable oil. This way all the smells and shades of taste will be able to sparkle much brighter and stronger.
Pink salmon meat can sometimes turn out to be too dry, then there is a solution: salting pink salmon for salmon right at home. This cooking method will provide the fish with greater juiciness and the right fat content..
If suddenly the fish is too salty, then you should rinse it under water to the desired degree of salting. You can leave it to soak for half an hour to an hour.
Homemade salting of pink salmon involves many different methods and combinations. Here are a few more that guarantee excellent taste and culinary success.
Fish with butter and lemon juice
For preparation you will need:
- 1 kg of pink salmon;
- 1 large lemon;
- 2 tablespoons salt;
- one teaspoon of sugar;
- 150 g sunflower oil;
Rinse the fish thoroughly, remove the head, fins and tail, also remove the backbone, large and small bones. Remove the skin and cut the fish into five to six pieces. Rub the slices with salt and sugar, then cut the lemon into thin slices, after removing the seeds, and alternate layer by layer of fish and lemon in the container. The last layer should be lemon. Pour the resulting mixture with sunflower oil, seal and leave in the refrigerator for a day. After a day, the fish is completely ready.
Pink salmon fillet with mustard
Ingredients:
Thoroughly clean the fish, remove the head, tail, fins and bones. Rinse. Carefully cut into four identical pieces. You need to take a large container, grease the walls and bottom with oil, arrange 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, take out the fish, mix sweet and spicy mustard, olive oil and vinegar and serve either as a separate sauce, or by covering the pink salmon with sauce on top.
Pink salmon will be very good in combination with a concentrated sugar solution, spicy spices, hot sauce, onions and vinegar.
Attention, TODAY only!
Supermarkets always have red fish, salted and dried - salmon, trout, pink salmon. This pleasure is expensive, but if you buy raw fish and salt it deliciously at home, it will be much cheaper.
Salting pink salmon at home is not difficult, you just need to have salting recipes. Cooked fish can be stored in the refrigerator for several days when salted, and can be used for sandwiches, salads and appetizers.
If you have guests, you can make a quick appetizer roll, stuffed pancakes or canapés with red fish - your guests will be pleasantly surprised.
Preparing red fish for proper salting
It is best to buy fresh pink salmon, but frozen salmon can also be safely salted. Only it must first be thawed naturally, preferably in the refrigerator, on the bottom shelf. A microwave is not suitable, nor is hot water, as the structure will be lost and the fish will become unsuitable for salting.
When buying fresh pink salmon, you need to make sure that it is of satisfactory quality, namely:
It smells like fish, the smell is quite pleasant;
It has a dense consistency; after pressing with a finger on the pulp, the hole quickly recovers;
The skin is also dense, elastic and smooth.
If the fish was purchased raw, then we process it as usual:
We wash, clean from scales, remove the head, tail and fins;
If necessary, gut it and wash the internal cavity;
We cut the fish and remove the bones;
Rinse for the last time under running water and pat dry thoroughly with paper towels.
After this, you can either pickle it as is or divide it into portions. It’s the same with the skin - you can remove it, or you can salt it on the skin.
A convenient option for quick pickling: cut into very thin slices and pickle like that. There is no need to cut the finished fish for sandwiches; you can put one layer entirely on the bread.
If you use such fish for salads or appetizers, then the cutting process is also greatly simplified.
How to properly, quickly and tasty salt pink salmon at home
There are two types of salting fish - dry and in brine, or in marinade. When dry, the main element is salt; spices, herbs, etc. are added to it. With the wet method, a marinade is prepared, into which the fish is immersed for a certain time.
1. Dry method of salting pink salmon
The classic method is salt mixed with sugar in a 2:1 ratio, that is, 2 parts salt and 1 part sugar. For 1 kg of pink salmon, 2 tablespoons of salt is enough.
To enrich the taste of the finished fish, herbs and spices are used, such as bay leaf, black pepper, mustard seeds, coriander, ground rosemary. Traditional greens are also used - fresh dill and parsley.
The fish is rubbed with a mixture of salt and sugar, placed in a container, sprinkled with spices and herbs. In a sealed container, glass or enamel, place the fish in the refrigerator for a specified amount of time. On average this is one day.
2. Wet method of salting pink salmon
To salt fish using the wet method, you need to prepare it as described above, and at the same time prepare the brine.
The brine must also contain salt as the main element, spices, etc. Pieces of fish, large or small, are placed in glass, enamel or plastic dishes, filled with brine and closed. The fish in brine must also be kept in the refrigerator for about a day, and then removed and transferred to another container, without the brine.
Fish salted in this way is safe in the refrigerator for four days. If you haven’t eaten it during this time, you’ll have to put it in the freezer.
If you are afraid to add salt, then do not be afraid: pink salmon, like any natural fish, takes as much salt as it needs. Therefore, the risk of spoiling expensive fish is minimal, and you can safely try to salt it yourself. Just do not take metal utensils, because the fish can take on the smell of the metal and may develop a metallic taste.
Below are several recipes for salting pink salmon at home. You will see for yourself that they are simple to perform, do not require any special ingredients, and there is absolutely nothing to be afraid of. The main thing is to choose good quality pink salmon, this is a necessary condition.
Dry salting of pink salmon
This method is faster than the wet method and does not require preparing brine.
1 recipe - the simplest
Ingredients
1 kg pink salmon
2 tbsp salt
1 tbsp sugar
1. Prepare pink salmon for salting, get two fillets.
2. Mix sugar and salt in a bowl and, after mixing, rub the fish evenly over the entire surface of the pieces.
3. We put the halves together, wrap them tightly in plastic film, and place them in the refrigerator for one day.
4. After this time, the fish can be served. Those who love it pour vegetable oil on it.
Recipe 2 - with dill
Ingredients
1 kg pink salmon
3 tbsp coarse salt
3 tbsp sugar
200 g fresh dill
1. Prepare pink salmon for salting, remove the skin, get two fillets, whole.
2. Wash the dill thoroughly and dry thoroughly.
3. Mix sugar and salt in a bowl and, after mixing, rub the fish evenly over the entire surface of the pieces.
4. Select a vessel in which the fish will be salted and line the bottom with dill, taking one third of the prepared amount.
5. Place the first fillet on the dill layer, and the second third of the dill on it, evenly distributing it over the surface of the fish. Then place the second fillet on the dill and cover it with the remaining dill.
6. Cover the dish with fish so that the lid is recessed inside. We press it down with pressure, for example, put a jar of water (3 l) on top.
7. We keep the fish under pressure in the room for 8 hours, after that we remove the load, close the dish with its own lid and put it in the refrigerator for two days.
8. When the allotted time has passed, open the dish, throw away the dill, cut the fish into slices and serve.
Recipe 3 - lightly salted pink salmon
Ingredients
1½ kg pink salmon, or whole fish
1 tbsp salt
1 tsp sugar
100 ml vegetable oil
Coriander
Freshly ground black pepper
1. Prepare pink salmon for salting, cut into small pieces.
3. In a bowl, mix sugar and salt and stir.
4. Select the container in which the fish will be salted and place the first layer of fish pieces on the bottom. Lightly grease it with oil, sprinkle with a mixture of salt and sugar, ground pepper and coriander. Place the next layer, grease and sprinkle - and continue this way until all the fish is in the dish.
5. Close the container and put it in the refrigerator. This time not for a day, but for 5 hours - this is the minimum.
Salting pink salmon using the wet method
This is how they salt pink salmon if they are not lazy prepare the marinade. The water must be boiled for it.
1 recipe in marinade with spices
Ingredients
5 ready-made pink salmon steaks
2 tbsp salt
1 tbsp sugar
2-3 tbsp vegetable oil
3-4 bay leaves
5 black peppercorns
- ½ liter of water
1. Prepare the marinade: boil water, completely dissolve salt and sugar in it, cool.
2. Place the steaks in a salting dish and add all the spices there.
3. Pour the marinade over the pink salmon steaks until they are completely covered with liquid.
4. Having closed the container with fish in the marinade, we put it in the refrigerator for a day.
5. After 24 hours, remove the fish from the marinade, lightly grease it with oil and transfer it to a clean, dry container.
Recipe 2: quick pickling, weak
Ingredients
1 kg pink salmon
2-3 tbsp salt
1 onion
50 ml vegetable oil
1 tbsp vinegar
Black pepper, 6-8 peas
Bay leaf
- ½ l water + 1 tbsp
1. Prepare pink salmon for salting, cut the fillets into small pieces. Immediately place it in a container in which the fish will be salted.
2. Prepare a brine from ½ liter of water and salt, pour in the fish and put under pressure.
3. We keep the fish under pressure in the room for 1½ - 2 hours, after which we remove the load and drain the brine.
4. Prepare a new brine from 1 tbsp water and vinegar. We pour it into the fish and note the time. After 5 minutes, drain this brine too.
5. Cut the onion into rings, place pieces of fish in them, at the same time sprinkle with pepper and add a bay leaf. Pour oil over it all and mix.
6. After waiting 15-20 minutes, we bring the fish to the table - it is completely ready.
From these recipes it is clear that you can pickle pink salmon with whole fillets, steaks, and small pieces. Salting can be classic or lightly salted, regardless of which method, dry or wet, you use.
Pink salmon are an anadromous species belonging to the salmon family. The smallest and fastest growing representatives of the Pacific salmon genus.
This fish is not only tasty, but also very healthy. You can make soup, salad, and appetizer from it. It is also relatively inexpensive and can be purchased in almost all stores. If you suddenly bought it in a store and it is over-salted, I recommend that you do it correctly at home yourself, just as we did in previous articles. The most important thing is to control the entire cooking process for the right amount of 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 try your masterpiece, you will just lick your fingers and understand how delicious this dish is.
The final product can be stored in your refrigerator for several days, or maybe even more.
Ingredients:
- Pink salmon - 1 pc.
- Salt - 1.5 spoon
- Granulated sugar - 1.5 spoon
Cooking method:
1. Cut off the head of the fish, cut it in half, take out the insides. Using scissors, cut off the tail. Rinse thoroughly under running water.
Tip: You don’t have to throw away the head, but cook it, for example, into fish soup.
2. After which you can wrap it in a paper towel and dry it. We make a cut along the ridge and divide it into two parts. Remove the bones and wash the carcasses again.
3. Mix salt and granulated sugar and place the fish in a bowl into which the mixture was previously poured. Sprinkle plenty of salt and sugar on top and distribute using your hands.
4. Place the second part on top and also sprinkle with salt. Cover with a plastic bag and put in a cool place for a day.
Then take it out and rinse with cold water. Lightly salted fish is ready. Bon appetit.
Dry salting pink salmon at home
Ingredients:
- Pink salmon - 1 pc.
- Lemon - 1 pc.
- Salt - 60 gr.
- Granulated sugar - 1 tbsp. spoon
- Black peppercorns - 20 pcs.
- Vegetable oil.
Cooking method:
1. Separate the carcass from the ridge, remove all the bones. Take the fillet and cut it into wide pieces.
2. Mix 4 tablespoons of salt with two tablespoons of granulated sugar.
3. Generously sprinkle all the pieces of fish with the resulting mixture. Then pour in lemon and vegetable oil.
4. Put everything in a bowl, the fish will give more juice, cover with a plate and put under pressure in a cool place for a day.
After some time, we take it out, wash it and invite our loved ones to the table. Bon appetit.
Salting pink salmon in brine
Ingredients:
- Pink salmon - 1 pc.
- Salt - 4 tbsp. spoons
- Granulated sugar - 4 tbsp. spoons
- Bay leaf
- Pepper mixture
Cooking method:
1. Mix salt, pepper and peas in one container, pour boiling water, mix well until the components dissolve, set aside.
2. Clean the fish under running water, cut off the head and tail, and remove all the insides.
3. Cut into portions, approximate thickness, two fingers apart. Place on a plate and put in the refrigerator.
4. The brine has cooled down. Place the fish in a jar and fill it with marinade. Using a regular lid, close, shake and put in the refrigerator for at least a day.
Once the time is up, you can eat it, just put it on sandwiches or use it for your salad. Bon appetit.
Step-by-step recipe for salting whole pink salmon
Ingredients:
- Pink salmon - 1 pc.
- Salt - 60 gr.
- Granulated sugar - 1 tbsp. spoon
- Allspice black pepper - to taste
Cooking method:
1. Defrost store-bought fish. We cut it up, remove unnecessary parts, the tail, fins, and cut off the head. Remove the insides, rinse well under running water, and dry.
2. Remove the skin from the pink salmon, carefully pry it with a sharp knife and remove. We take out all the bones, we get two parts of the carcass.
3. Make a mixture of granulated sugar, salt and allspice. We roll the fish on both sides. Place in an enamel bowl. If desired, you can add a bay leaf.
4. Cover with a lid and leave in the refrigerator for 24 hours to salt.
We enjoy aromatic and tasty salted fish. Bon appetit.
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. spoon
- Vegetable oil -
- Pink salmon - 1 pc.
Cooking method:
1. Prepare the brine. Add 5 tbsp to 1 liter of boiled water. spoons of salt, 2 tbsp. spoons 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 it again.
Tip: Take fish that has been deep frozen and defrost it not completely, but to such a state that it is convenient to cut.
3. We cut the carcass. We stick a knife along the spine and cut. We clear the bones, cut out the fins, remove the skin. The result was fillets.
4. Now cut them into pieces 1 cm thick. Place in a deep bowl.
5. The marinade has cooled, add 1 tbsp. spoon of cognac and pour over the fish. She should stay in this brine for 20 minutes.
Tip: You can do it without cognac, but it gives it a unique taste, after which the fish becomes like salmon.
6. Then we take it out onto a sieve, let it drain, place the pieces on paper towels, and dry.
7. Take any container, grease it with vegetable oil and lay out pink salmon in layers. Spray each layer with vegetable oil. You can add black pepper, cover with a lid and put in the refrigerator for an hour.
The dish is ready, lay it out and serve. Bon appetit.
How to simply salt pink salmon in pieces
Ingredients:
- Pink salmon fillet - 2 pcs.
- Salt - 2 tbsp. spoons
- Granulated sugar - 1 tbsp. spoon
- Black peppercorns - 30 pcs.
- Bay leaf - 7 pcs.
Cooking method:
1. We cut the carcass, clean it of bones and peel, get fillet, cut it into pieces. Mix granulated sugar and salt in one bowl.
2. Take the container in which we will salt. Sprinkle the bottom with mixed salt and sugar and lay out the fish. We also add salt and sugar on top and lay out bay leaves and black peppercorns.
3. Place a layer of fish again, add salt and sugar and add spices. So we salt everything.
Cover with a lid and put in the refrigerator for a day. And after 24 hours you can try it.
Video on how to salt pink salmon in oil
I hope that the recipes will be useful to you. Bon appetit.
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