Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to prepare red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.
Salting pink salmon at home is a quick and inexpensive method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served various options. For example, salted pink salmon can be an ingredient for sandwiches, canapés, appetizer rolls, stuffed pancakes, salads, or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon - great way satisfy the hunger of unexpectedly arriving guests or capricious children with poor appetite. There are also many recipes for pickling pink salmon, and all of them are simple to execute. Salting fish at home is not difficult or time consuming. You just need to buy quality fish and follow our recommendations below.
Of course, the most delicious salted pink salmon comes from fresh fish, but if you can’t buy it, then frozen will do. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon it smells quite nice, and its flesh is a bit like the pulp of a cucumber. Fresh fish It is very dense and quickly returns to its original shape if you press it with your fingers. Skin quality fish also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.
To salt pink salmon, you can use either the whole fish or individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, the fish is very convenient to use for preparing snacks, for example, sandwiches. Before salting, fish must be thoroughly washed, scaled, tail, fins and head removed, gutted (if required), cut and bones removed. Rinse the prepared fish again outside and inside, dry thoroughly with paper towels and cut into portioned pieces, if necessary. The fish can be left with the skin on or removed, depending on your preference. Pink salmon can be salted in two ways - dry, which uses salt and spices, and wet, which uses various marinades and brines.
For classic dry salting, a mixture of salt and sugar is used, which is rubbed on the fish on all sides. On average, per kilogram of fish requires 2 tablespoons of salt and half as much sugar. If desired, you can also use spices and herbs, such as black pepper, coriander, mustard seeds, ground rosemary, Bay leaf and fresh dill or parsley. After this, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon wet method, you need to fill it with brine with the addition of spices, then cover with a lid and cool for 24 hours. Finished product Store in the refrigerator for about 4 days, after which salted fish It's better to put it in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt fish in plastic container, glass bowl or enamel dishes. It is better to avoid metal utensils, as the fish may acquire a metallic taste.
So that you no longer have any questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.
Salted pink salmon homemade
Ingredients:
1 kg pink salmon,
2 tablespoons salt,
1 tablespoon sugar.
Preparation:
Cut the prepared fish to make two fillets. Mix sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap in plastic wrap and place in the refrigerator. After 24 hours, pink salmon is ready to eat. Before serving, pink salmon can be watered vegetable oil.
Lightly salted pink salmon
Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt,
1 teaspoon sugar,
100 ml vegetable oil,
coarse black pepper to taste,
coriander to taste.
Preparation:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Place the first layer of fish in a container, lightly grease with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.
Salted pink salmon with dill
Ingredients:
1 kg pink salmon,
3 tablespoons coarse salt,
3 tablespoons sugar,
200 g fresh dill.
Preparation:
Wash the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and thoroughly rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Place a third of the dill in a container where the fish will be salted. Place one on top fish fillet, then a layer of dill, a second fish fillet and the remaining dill. Cover the container and place a weight on top, for example, a filled three liter jar. Store for 8 hours at room temperature, then put it in the refrigerator for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.
Quick salted pink salmon
Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon vinegar,
50 ml vegetable oil,
1 onion,
Bay leaf.
Preparation:
Cut the prepared fillet into pieces and place in a salting container. In a separate bowl, prepare the brine by thoroughly stirring the salt in 500 ml of water. Pour brine over the fish and put pressure on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and add a new brine of 1 glass of water and a spoon of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.
Salted pink salmon in Marinade
Ingredients:
5 pink salmon steaks,
2 tablespoons salt,
1 tablespoon sugar,
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.
Preparation:
Place the steaks in a container and add spices. To prepare the marinade, you need to boil water and then cool it until room temperature and stir with salt and sugar until completely dissolved. Pour the resulting marinade over the steaks. The water should completely cover the fish. Cover the container and put it in the refrigerator for a day, then remove the fish from the marinade, transfer it to a container and pour in vegetable oil to soften it.
We hope it is now crystal clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the most simple ingredients, and get delicious product, which can be used both independently and as a component for various snacks.
I indicate here the composition of salt and sugar in spoons. This is enough for salting one small pink salmon. The main thing is that the fish must be of excellent quality. If the flesh falls off the bones and the meat is not dense, this means that this fish should not be salted in any way. It's better to cook it another way. I have great fish fresh catch.
So, let's prepare salted pink salmon in a jar...
Wash the fish and do not open the belly. Cut off the head and insert a fillet knife between the skin and the carcass of the fish. Run a knife along the cut and remove the skin like a stocking.
I don't throw away the skin, the following recipes I'll show you how to apply it.
We cut the fillets from the bones so that the insides remain inside and we do not touch them. My fillet cold water. Blot with paper towels and cut into medium-sized pieces.
Mix salt with sugar in a bowl. Roll the fish pieces in this mixture.
Place the spices at the bottom of a clean jar. Place the pieces of fish tightly. Place a small bottle of water on top and leave it on the table for 5 hours. If you have a mixture of salt and sugar left, do not put it in a jar. It's enough that it's in pieces.
Red fish meat has always been valued for its incredible taste and was considered a healthy delicacy. Particularly popular is the lightly salted representative of the seas, which is so convenient to use in salads and snacks. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so fatty, and in addition, it has a bitter aftertaste. Therefore it is very important to choose the right mixture to salt it and use odorless vegetable oil.
Dry salting of pink salmon at home
It's hard to find anyone who doesn't like red salted fish. True, many people can only afford such a delicacy on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And you don’t have to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.
Salting such fish is quite simple; the only difficulty lies in cutting it. It is necessary to remove the backbone, fins, remove the skin and clean the carcass of all entrails. The tail and head can be left and cooked from them rich soup. The main thing is to do everything carefully so that the meat is well separated from the skin.
As soon as the pink salmon fillet is ready, you can start salting it.
- For 1 - 1.5 kg of fish we need three tablespoons of salt and two tablespoons of sugar.
- Mix salt and sugar in a plate and take a container and pour the prepared mixture into the bottom.
- Place a piece of fish on top of it and sprinkle it with salt and sugar. Place the second piece on top and also fill it with the dry mixture.
- Close the container and place in the refrigerator for 24 hours.
Quickly salted fish fillet
Salting pink salmon is a quick and inexpensive way to cook delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their implementation.
But there are two main ways:
- dry when only spices are used;
- and wet, in which the fish is salted in a marinade or brine.
You will be surprised how appetizing and tender ordinary pink salmon will become if you don’t just sprinkle it with salt and put it in the refrigerator, but pickle it according to a proven recipe. I have several such recipes. A couple of them are suitable when guests fall on their heads with the determination of a brick, and they need to act decisively and quickly. The fish will be ready in just an hour! Other methods require more masculinity; you will have to wait a little longer before tasting - from 1 to 2-3 days. But this is the case when the expectation is completely justified by the deliciousness - the fish turns out no worse than “elite” salmon or trout, just as tender, fatty, melting in your mouth. For those who want to know how to pickle pink salmon at home simply, tasty and quickly, I suggest you study a few basic recommendations and 4 recipes.
Basic rules for preparing successful salted red fish
- The basic proportion for preparing brine or dry pickling mixture is 3 parts salt and 1 part sugar.
- Place the raw materials, salted to the desired taste, in a jar and fill with refined sunflower oil. Then you will get pink salmon similar to salmon - both in taste and texture.
- Do not defrost the carcasses completely. Then the skin is easily removed, and the cut pieces turn out smooth and neat. And the bones come away from the pulp more easily.
- To reduce salting time, cut the fish into thin slices.
- Finished fish can be stored for no longer than 4-7 days in a hermetically sealed container.
- For spicy salting used: rosemary, thyme, coarse ground pepper, bay leaf, basil, dill, garlic and other spices in arbitrary proportions.
- It is not recommended to add acid (vinegar, lemon juice) to the marinade, because... this will affect the appearance (a whitish, unappetizing coating will appear) and, partially, the taste of the dish. If desired, lemon juice is poured over the already prepared snack.
Quick salted pink salmon with butter “Like salmon”
"Salmon? Yes?” my husband asked with a smart look, eating crispy toast with a piece of shiny pinkish fish. “Although no, it looks more like trout,” he said thoughtfully and finished off the third sandwich of a very impressive size. But I didn’t try to convince him. Still, he won’t believe that he tastefully “disposed” of commercial Far Eastern fish. Yes, yes, dry fish can easily become soft and appetizing. Even a connoisseur will hardly distinguish it from the fattier and “noble” salmon.
Required ingredients:
How to prepare salted pink salmon at home (well, very tasty):
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Wash the fish well. It is not necessary to remove the scales. Place it in a bowl of cold salted water for 10-15 minutes. Then remove the skin and backbone by cutting the carcass in half lengthwise. Small bones There is practically none in this fish. Cut the fillet into thin portions. |
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Prepare a water-salt solution - brine. It is better to use the liquid boiled and cooled to 28-25 degrees. It is advisable to take sea salt, coarsely ground. Add it to the water. Stir until dissolved. |
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The brine must be concentrated. Drop it in a raw egg. If it floats, then you did everything right. |
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Pour brine over the fish. Depending on the desired level of salting (low or strong), leave at room temperature for 15-40 minutes. I waited for about half an hour. |
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Rinse the fillets from salt. Drain in a colander. Let the water drain completely. Place in an airtight container - a bowl or jar. Fill with oil. Cover with a lid. Place in a cool place. |
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After half an hour, the appetizer is ready. Fish salted in this way turns out incredibly tasty and tender. Even better than salmon or trout. You can use it to make sandwiches and canapés, use it as a filling for tartlets or thin pancakes. The salads are also exceptionally tasty. Before serving, you can drizzle the fish lemon juice and sprinkle with fresh dill. |
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Pink salmon in spicy mustard brine
Fish salted in brine is more juicy and flavorful than when dry salted. A moderate amount of spices emphasizes it natural taste and delicate texture. Mustard does not spoil the appetizer at all - it gives it a piquant note and an appetite-stimulating aroma. If desired, arrange the salted slices with onions and cover with refined vegetable fat. A very successful, homely “cozy” combination.
Required Products:
Cooking method:
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The head and tail are not used for salting. It is better to clean the scales. Cut the fish into approximately equal pieces 3-4 cm thick. You can salt the whole fish in this brine, but small pieces will be ready for consumption much faster. Place them in a deep container. |
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Prepare the brine. Mix salt, sugar and spices in a saucepan. |
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Fill with water. Bring to a boil. Stir to speed up the dissolution of the dry ingredients. Once the liquid boils, remove it from the heat. Cool to a temperature of 25-30 degrees. |
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Pour the brine into the fish. Cover it with a flat plate or lid. Place a bend on top. Keep the snack in the kitchen for 30-40 minutes. Place in the refrigerator for 6-12 hours. |
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Delicious pink salmon almost ready. It can be served immediately, topped with oil. I also marinated it with onions. Separated from skin and bones. I put it in a jar in layers, alternating with thinly sliced onions. |
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We tried it when the fish spent a couple of hours in such conditions - tasty, simple, appetizing, relatively fast! |
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Lightly salted pink salmon, dry home-salted
Salting without the use of liquid is quick, simple and consistently successful. It is very difficult to over-salt fish with this cooking method. No need to mess around with the brine, wait until it cools down and look for suitable container for salting and storing raw materials in the refrigerator. You can cook a whole carcass, fillet, or small pieces this way.
Grocery list:
Detailed recipe:
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Wash not completely defrosted fish inside and out. Remove the skin. Cut in half. Remove the backbone and large bones. Cut into medium sized slices. |
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Mix salt (preferably sea salt) and sugar. |
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Pour some pickling mixture into the bottom of the container. |
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Place a layer of fish. Try to pack the pieces as tightly as possible. |
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Sprinkle with dry ingredients. |
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Repeat layers until you run out of ingredients or the jar is full. Place a weight on top. Hide in a cool place for 1-2 days. Under the influence of salt and pressure, liquid will be released from the fish. It should be drained. To stop the salting process, the pieces must be washed. |
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Ready snack Season with oil if desired, sprinkle with herbs or onions. |
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Lightly salted spicy pink salmon fillet in “shock” conditions - tasty, simple and fast
Few people use this method of salting salmon at home. And completely in vain. It has many advantages. For example, minimum active cooking. I cut up the carcasses, sprinkled them with spices and put them in the freezer. After defrosting, the snack is completely ready to eat! The shelf life of such fish in the freezer is quite long - up to 1 month. Uninvited guests are no longer scary! In general, very convenient and, of course, tasty. I advise you to try it. Experimenting with spices is welcome, but I recommend starting with a sugar-salt mixture.
Required:
Salting process:
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I salted the fillet with skin. But this method is also good for cooking whole small fish. Clean the carcass from scales. Divide it along the ridge into 2 halves. Take out all the bones. Remove the fins and film from the inside. Blot away moisture with napkins. |
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Add dill to the salt. Stir. Spread half of the mixture over the fish flesh. It also turns out delicious with grain mustard. Per kilo of raw materials you will need about 2 tsp. to obtain a spicy, moderately spicy taste. |
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Place the seasoned halves with the cut sides facing each other. Rub the remaining salting mixture onto the skin on both sides. |
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Wrap tightly in several layers cling film. Place the fish in the freezer for 6-8 hours. |
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Once partially defrosted, remove the skin from the fillet. Slice. The dish is ready for tasting. But it turns out tastier if you add pieces of pink salmon with finely chopped onions and pour homemade or deodorized oil. The more the appetizer is infused vegetable fat, the more tender and tasty it turns out. |
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The other day a good friend called with the question: “What is the best way to cook pink salmon?” While I was thinking about the answer, Natasha explained that she really wanted the fish to be tasty and tender. Reacting to the word “tender”, my brain helpfully threw up an image from the past...
…About 15 years ago, when I ran to my good friend for a cup of tea, I managed to try it culinary experiment with pink salmon.
She, of course, did not invent this method of cooking herself, but since she was implementing this recipe for the first time, she wanted to make sure that she was not the only one who liked the result so much. I must say, I was completely delighted with the tasting, lightly salted pink salmon in butter it turned out delicious and very tender, it just melted in your mouth. Of course, I demanded that you tell me in detail how you can achieve such an amazing result from essentially dry fish. Having received a comprehensive answer, I was amazed at how simple the cooking process is and added it to my “TOP favorite dishes”….
After talking with Natalya about this and that, discussing our women's concerns, we agreed to keep in touch. At the end of the telephone conversation, I went to take out freezer pink salmon, with the intention of preparing from it that very tender and delicious fish to please yourself and your husband at dinner in the evening.
And now more about how to cook tender lightly salted pink salmon in oil, a recipe with photos, as usual.
Have to take:
Fresh frozen pink salmon – about a kilogram,
Coarse table salt – 1 heaped tablespoon,
Seasoning for fish - 2-3 tablespoons,
Peppercorns,
Bay leaf,
Vegetable oil.
First you need to let the fish thaw a little, just enough so that you can rinse it thoroughly and scrape the scales from the skin with a knife.
Then cut the frozen fish into large pieces. Since my pink salmon turned out to be too big a fish, I put a few pieces aside so that I could cook from them later.
Now pour the fish seasoning onto a plate, add a heaped tablespoon of salt to it and mix.
We will rub the pieces of pink salmon with the resulting mixture and place them very tightly in a suitable container in one layer.
My fish is quite large and I had to cut each piece lengthwise so that it would fill the space of the cup as tightly as possible.
Now between the pieces of pink salmon you can sprinkle some peppercorns (I took a mixture of five peppers) and stick in a few bay leaves.
Fill the fish with any vegetable oil, so that it just covers our future lightly salted pink salmon, cover with a lid and put it in the refrigerator for several hours.
As soon as the fish has completely thawed, you can eat it.
Lightly salted pink salmon in oil prepared in this way does not spoil and does not lose its taste qualities several days, of course, when stored in the refrigerator.
In the evening, I served dinner for my precious husband, and remembered pink salmon in oil. I put a couple of pieces on a saucer and put it on the table with a recommendation to try it.
“No, I’ll eat this first,” said the faithful, pointing to the main dish.
“I ask you to just try,” I replied and went to the kitchen, since I still had unfinished business.
After some time, returning to the room, I was able to enjoy the completely happy face of my husband and the empty plate of lightly salted pink salmon in oil extended to me with a request for more.
Try cooking fish this way and I'm sure you won't be disappointed.
Wish you Have a good mood and Bon Appetit!
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