Salted pink salmon for salmon is a simple recipe. How to pickle pink salmon for salmon. Here are all the ingredients

Pink salmon is a delicacy that is valued for its taste and benefits for the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.

How to fillet properly

By pickling red fish at home, you can afford to enjoy fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

• the head, fins and tail are removed first;
• then the ridge and bones are cut out;
• all entrails are removed from the carcass;
• the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
• carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can flavor it with various marinades to shade and diversify the fishy taste. And from the severed head and fins it is easy to prepare rich ear even at the stake.

Delicious salted pink salmon recipes

Dry way

Fish fillets can be salted without the use of filling.

For the dry method of salting is taken:

• gutted small fish - 1 pc;
• coarse salt - 3 tbsp. l. without a slide;
• granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).

Salting without marinade looks like this:

1. Combine sugar and salt in a bowl.
2. Pour the mixture into a food grade plastic container.
3. Put a piece of fish on a sweet-salty pillow.
4. Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then sprinkle the dry mixture over the fish again.
5. Cork the container and put it away for a day on the refrigerator shelf.

On the second day, a lightly salted, melting red fish will appear on the table.

Salting "under the salmon"

Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less fillets are processed with temperature, the more useful substances stay in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.

Ingredients:

• filleted kilogram carcass - 1 pc;
• sea ​​salt without impurities - 5 tbsp. l. without a slide;
• refined sunflower oil - 100 ml;
• purified water - 1.3 l.

You can salt pink salmon "a la salmon" according to the scheme:

1. Cut the whole fillet into small pieces.
2. Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
3. Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
4. Place the closed container on the refrigerator shelf for 40 minutes.

Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.

Quick pickling in marinade

Pink salmon differs from trout and salmon in that it is a lean fish, so salting is best done in a liquid filling.

You will need:

• small fish fillet - 1 pc;
• 2 tbsp. spoons of sugar;
• iodized salt - 5 tbsp. l. without a slide;
• lavrushka - 2 leaves;
• clove stars - 2 pcs;
• black pepper in peas - 3 pcs;
• sweet peas - 5 pcs.

A simple recipe for lightly salted fish:

1. Cut the fillet into medium-sized slices and put them in a container for marinating.
2. For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
3. Strain the prepared brine and leave it to cool.
4. Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
5. Pour off the marinade, dry the slices and transfer them back to the container.

Lightly salted and fragrant fish will be a great addition to salads and snacks.

In mustard sauce

The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon refined taste and spicy aroma.

Required:

• pink salmon fillet - 1 kg;
• granulated sugar - 3 tablespoons with a slide;
• purified (can be sea) salt - 3 tbsp. l.;
• extra virgin olive oil - 5 tbsp. l.;
• 9% vinegar - 2-3 tablespoons (depending on taste);
• sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
• ground or fresh dill - 2 tbsp. l. or 3 branches.

Cooking method:

1. Divide the fish plates into equal small pieces.
2. Grease the sides of the mold with olive oil and pour it on the bottom.
3. Put the fish blanks in layers in a mold, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
4. Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.

The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.

Salting per day

The accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.

Necessary:

• fillets - up to 1 kg;
• extra grinding salt - 2 tbsp. l. without a slide;
• granulated sugar - 2 tbsp. l.;
• ground lavrushka - 3 leaves;
• black peppercorns - 2 pcs.

Cooking tender fish meat:

1. Divide the fish into small pieces.
2. Combine sugar with salt, add peas and parsley to the prepared mixture.
3. Place the fish pieces vegetable oil into a food container.
4. Leave alone in the refrigerator for 24 hours.

Serve the fish in slices on toast, sprinkled with lemon juice.

Pink salmon marinated with lemon

A fragrant dish with spicy citrus notes can be prepared from fresh-frozen pink salmon fillets using a thin-skinned lemon.

Components:

• fillet ice cream - 0.7-1 kg;
• granulated sugar - 1.5 tbsp. l.;
• sea ​​salt large fractions - 1 tbsp. l.;
• oil without flavoring - half a glass;
• juicy lemons with thin skin - 2 pcs;
• black peppercorns - 5-6 pcs.

The salting process looks like this:

1. Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
2. Slice the lemons into thin slices.
3. In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
4. Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
5. At the end of the exposure, pour the lemon fish with lean refined oil and keep in the cold for another 4 hours.

After this time, you can treat guests with a delicious snack.

Frozen pink salmon with orange

Pink salmon is also called “pink salmon” because of its special shade. This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.

Before salting pink salmon after freezing, you need to consider some points:

• you need to salt the carcasses immediately after defrosting;
• salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.

Ingredients:

• defrosted pink salmon - 1 kg;
• coarse sea salt - 100 g;
• granulated sugar - 1 tbsp. l. with a slide;
• medium orange - 2 pcs;
• fresh dill - a small bunch.

To prepare the marinade:

• grainy French mustard - 20 g;
• liquid natural honey - 20 g;
• 9% vinegar - 20 g;
• smellier olive oil- 40 g.

At home, a very tasty salted pink salmon is prepared as follows:

1. Cut oranges into thin circles.
2. Rub the whole fillet with the sweet-salty dry mixture.
3. Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
4. Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
5. Lay the orange slices on the dill.
6. Put on the refrigerator shelf for a day.
7. For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.

Pink salmon with parsley, white pepper, green olives and original sauce from mustard.

With mustard and coriander

The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.

For delicious dish would need:

• frozen piece (or 2) of fish - 1 kg;
• coarse salt - 2 tbsp. l. without a slide;
• refined oil without foreign smell - 20 g;
• granulated sugar - 2 tbsp. l.;
• spicy (French is also suitable) mustard - 3 tbsp. l.;
• freshly ground coriander - 1 tsp

Cooking steps:

1. Grind the coriander seeds in a mortar, mix with sugar and salt.
2. Sprinkle the fish pieces with powder.
3. Combine oil and mustard in a bowl.
4. Put the whole fillet in a salting dish, pouring mustard sauce on top.
5. Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
6. Cover the container tightly and place it in the refrigerator.
7. After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
8. Wipe the salted fillets with paper towels and cut into even pieces.

It is better to serve pink salmon slices on toasted bread with butter and thin lemon slices.

Salmon salting method

Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.

Modern salmon ambassador somewhat upgraded:

• medium pink salmon fillets - 1 kg;
• coarse salt without additives - 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• a large bunch of parsley and dill fir trees;
• laurel leaves - 3-4 pieces;
• freshly ground black pepper - 1 tsp.

Prepare delicious fish like this:

1. Remove the skin from the fillets and lay the pieces meat side up.
2. Mix the sugar and salt and brush the meat with the mixture.
3. Sprinkle the top with pepper.
4. Spread parsley branches and dill sprigs evenly throughout the fillet.
5. Fold the plates inside with meat and twist each into gauze.
6. Place fish bundles on a tray and hide for a couple of days in the cold.
7. Turn the fish plates on the other side in a day.
8. When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.

To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.

Components:

• milk - 500 g;
• granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

1. Put the dried milk into the mold.
2. Sprinkle with a sprinkle of salt and sugar.
3. To taste, the dish is seasoned with your favorite spices and herbs.
4. The container is tightly closed with a lid and shaken a couple of times.
5. When sealed, it is placed in the refrigerator for 2 days.
6. The lid should be systematically removed without removing the container from the cold.
7. Already after 2 days the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since the process does not use synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Video

From the video below, you can learn more about the process of salting pink salmon.

True, buying salmon for salting is also a little expensive, but there is a great way out - to buy pink salmon and salt it according to this recipe. The price for pink salmon is much more pleasant than for salmon, and there is practically no difference. As far as my husband is well versed in fish, but he could not identify pink salmon in the finished snack.

So shall we try?

Salted pink salmon for salmon - a simple recipe with a photo

To salt pink salmon at home, to make it look like salmon, you will need:

• 500 g pink salmon (frozen or fresh - how lucky to buy);
• 1 liter of drinking water;
• 4-5 art. spoons of salt;
• 40-50 ml vegetable refined oil.

How will we cook salted pink salmon at home for salmon

The most important ingredient here is, of course, the fish. We prefer to buy pink salmon on the market, frozen. It usually weighs more than 500 g, but after processing and cutting useful raw materials, alas, it becomes smaller. If you come across a big fish, then all the components can be easily recalculated based on the weight of the cut pink salmon.

You can buy pink salmon as a whole, and without a head and tail. I prefer to buy whole fish. Yes, it will take a little longer to cut it, but then it will be possible to cook a fragrant and healthy fish soup from the head, tail and fins. And it usually costs less than a carcass without a head. Significant savings for the family budget!

You can also buy ready-made chopped fish fillets. The advantage here is that there is no need to take out the bones, everything has already been done before us. Unless the skin is removed, but fillets are often sold even without skin. His price, unfortunately, is even higher than for a carcass without a head. And there is a danger of oversalting in the process, as it may be too thinly sliced.

And what about the happy owners of fresh, not frozen fish? Can I immediately cut and salt? But here's the problem - it is very difficult to remove the skin from fresh fish, and this unfortunate misunderstanding often causes irritation. And we need only positive emotions in the kitchen!

Therefore, I advise you to put fresh fish in the freezer for a short time so that it freezes slightly. And the frozen carcass, on the contrary, is taken out of the refrigerator so that it slightly (not completely!) thawed.

The rest of the ingredients - salt, water, vegetable oil - you will probably find at home. With the dry method of salting, you will also need sugar, but more on that later. First, let's look at how to cook salted salmon for salmon according to the recipe with a photo in brine. And let's start with the processing of the carcass.

How to cut pink salmon

When our fish has reached the desired condition, it has become soft on the outside, but slightly frostbitten inside, it can be easily freed from skin and bones.

1. First, rinse it thoroughly under running cool water. Lightly dry with paper towels.
2. Then we take a sharp knife, clean the fish from the remnants of the scales, then ruthlessly cut off the head and tail. Cut out the fins with culinary scissors.
3. Now carefully cut the abdomen with a knife from the bottom, take out the insides, rinse the carcass again.
4. Let's make an incision along the ridge.
5. Carefully pry the skin with a knife, slightly incising it in the place where the tail used to be, and with a deft movement of the hand, remove the skin like a stocking.
6. Then we remove the bones. The easiest way to do this is with a sharp knife, starting on one side of the fish. Pry the bones with a knife and pull them out with your hands.
7. When there are no bones left on one half, turn the fish over and pull out the ridge with bones with your hand. Then easily remove the remaining thin bones.

Now you can wash the pink salmon again with peace of mind and cut it into pieces.

Determine the size of the fillet yourself - the larger it is, the longer the fish will be salted. As experience shows, the optimal width is 0.7-1 cm, otherwise you can oversalt. And ready-made salted pink salmon can be cut into thinner slices for sandwiches.

Salting

When the fish is already butchered and cut, we proceed directly to the magical process: salt the pink salmon - we get awesome salmon!

1. Boil a liter of water in a saucepan, cool it slightly to a warm state. Then add salt and stir well so that there are no grains left. You will get a saturated saline solution, which is called brine. To check if it has enough salt, dip a peeled small potato into the brine. If it floated to the surface, it means that the brine turned out the way it should!
2. Now dip the pieces of fish into the brine and leave them there for 15-30 minutes. The thinner the slices are cut, the less they need to be kept. Otherwise, there is a risk of oversalting.
3. Then drain the brine, and put the fish on paper napkins or a towel. Let the paper soak up excess moisture from the slices.
4. In the meantime, prepare a container for the fish, such as a glass jar or Plastic container. It is better not to take aluminum dishes. Lay the fish slices in the dish in layers, sprinkling each layer vegetable oil.
5. Pour the rest of the oil on top and shake the container well, covering it with a lid. Then put the dish with pink salmon in the refrigerator for at least an hour. It is better, of course, to withstand at least 5 hours. I prefer to put the fish in oil at night, and in the morning you can already feast on it!

If you want to cook pink salmon for salmon faster, put it in the refrigerator for 40 minutes, turn the slices over every 10-15 minutes.

What is vegetable oil for? It is this that gives dry pink salmon the softness and tenderness characteristic of salmon. The oil must be odorless, refined, otherwise the taste of the fish will no longer be the same. If you do not like too fatty fish or are on a diet, you can pour in less oil. There are no strict recommendations here, everything is according to your taste.

Dry Ambassador

For those who have the time and patience, I also offer a dry method of salting pink salmon for salmon. The fish will be salted for about 10 hours, but it will turn out no less tasty!

For the dry method of salting pink salmon, you will need:

• 1 kg salmon fillet;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar;
• Refined vegetable oil.

We cut pink salmon, as described above. Then, in a separate bowl, mix sugar and salt. Take a plastic container, ceramic or glassware, put a little salt on the bottom. Then we'll stack the slices fish fillet layers, not too close to each other, sprinkling each layer with a sugar-salt mixture. Or you can rub each piece with a mixture of salt and sugar on both sides, then lay them out in layers.

If you have more or less fish, it is easy to count the amount of sugar and salt. The main thing is to observe the basic proportions: two parts salt - one part sugar.

To make the fillet salted faster, you can take more sugar, in proportions of 1: 1. But such pink salmon is less stored. True, it turns out so tasty that it does not stay for a long time. So take the risk!

Now we close the container with the fish with a lid and put it in the refrigerator. After three hours, remove the dishes, turn the pieces of fish over so that the lower ones are at the top and the upper ones are at the bottom. Send it to the refrigerator again, for another 7 hours (you can until the morning).

We take out the finished fish from the container, wipe it with paper towels to remove excess salt. Taste it. If too salty, you can lightly rinse with running water. Then put it back in the container, fill it with vegetable oil.

In this form, the fish can be stored in the refrigerator for about a week. And you can serve or make sandwiches in an hour. It turns out tasty and tender, like a real salmon!

Salted pink salmon for salmon in 5 minutes

But what if there is not enough time, guests will come soon? In this case, I offer an express option: salted pink salmon for salmon in 5 minutes. True, this is the time for salting the fish fillet, but then it must also be kept in the refrigerator for 30-40 minutes. That is, the whole process will take you no more than an hour. It's quite possible to do it!

Ingredients:

• 500-600 g of thinly sliced ​​pink salmon fillet;
• 900 g of water;
• 5 st. l. salt;
• 2 tbsp. l. Sahara;
• 30-40 g of vegetable oil.

How to cook:

1. This option is almost identical to our first recipe for the "wet" method of salting pink salmon. But there are slight differences: it is desirable to cut the fish as thin as possible, and add sugar to the brine to speed up the process.
2. Pour the fish fillet slices with warm brine, leave for five minutes.
3. Then we salt the water, and pour a little vegetable oil into the container with the fish, close the lid, shake it, and send it to the refrigerator for half an hour.

Tender salted fish is ready!

And if you got caviar? Salt!

If you come across caviar while cutting pink salmon, you can also pickle it - an added bonus! But first, the caviar must be freed from the film and held a little in a bowl of warm salt water, literally about ten minutes. Proportions: for half a liter of water - 2 tbsp. spoons of salt. Then we carefully drain the water and prepare another brine - especially for caviar.

Ingredients for pickling salmon caviar

• 250 g of caviar;
• 1 tsp salt;
• 0.5 tsp Sahara;
• 0.5 cups of water (boiled).

How to pickle caviar:

1. Dissolve salt and sugar in warm water, cool.
2. Spread the caviar in a separate bowl, fill with brine.
3. Leave for a couple of hours, then drain the brine - the caviar is ready!

You can also try the dry method: gently mix the caviar with salt and sugar without violating its integrity. Cover with a plate, put a small weight on top (for example, a glass of water). After 5 hours you can already make sandwiches.

If, when gutting fish, you find milk, they can also be salted, but already together with pink salmon. Of course, if you love them. I sometimes salt them - the good does not disappear, although in our family no one except my husband eats them. But you can’t serve them to guests anymore, they don’t look very presentable, so this product is only for home use.

On a note

And finally, some useful tips:

Pink salmon is a healthy fish, but rather dry. But it has more protein. Also, pink salmon fillet can be a little bitter. The addition of salt, sugar and vegetable oil can negate all these shortcomings. But it is better not to get carried away with lemon juice, it will dry the fish even more. It is better to add it in a mixture with vegetable oil.

The fish brine must be cool, otherwise the slices can quickly lose their color and shape. Also, for better shape preservation, it is useful to apply oppression with any method of salting the fish.

When salting, you can add different spices to taste. A special set of seasonings for salting red fish is best suited.

That's all. Now that you know the recipe for salted pink salmon, with a photo, it will not be difficult to cook it. It's easy, fun and very tasty! Enjoy your meal!

Salted fish in stores is quite an expensive product. It is not known with what spices it was salted and how fresh the salting was. Pink salmon, salted on its own, will be much tastier than bought, its cost will be cheaper, and it can become a real delicacy on festive table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article will be given general recommendations and recipes on how to pickle pink salmon at home.

For salting, both fresh pink salmon and frozen are suitable. You can salt red fish, both a whole carcass and cut into small pieces, fillets or steaks. The only thing to remember is that the salting process, depending on the recipe chosen, takes time: it will take several hours to a day to get salted fish.

Basically, frozen pink salmon is offered in stores, as it is stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

A truly delicious salted fish comes from fresh pink salmon. Before buying, fresh fish should be checked for smell and appearance: when pressed, the former shape of the fish should quickly recover and smell pleasant.

If frozen fish is bought for salting, it must first be thawed. For defrosting, it is better to leave the carcass in the refrigerator overnight. During this time, it will melt and it will be easier to cut it.

Defrosting is allowed at room conditions (when they forgot to take the fish out of the freezer or bought it frozen in the store), leaving it on the table for 2-3 hours. During this time, it will melt and it will not be difficult to carve it.

How to cut pink salmon before salting

The preparation technology before salting is the same for fresh and frozen fish.

The head, fins and tail are cut off. An incision is made in the abdomen, and all the insides are removed.

Then the carcass is washed with running water.

If you want to pickle only the fillet, then you need to remove the skin from the cut fish.

The cut pink salmon needs to be washed again cold water and dry well with paper towels so that it retains less moisture.

Salted fish is cooked dry and wet. The dry version involves only the addition of salt and spices, and the wet type of salting involves immersing pink salmon in marinades, juices and brines.

When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.

To receive salted pink salmon no need to marinate it for more than a day and, after removing it, blot it with a paper towel. Put the salted fish in a container and add sunflower oil.

An easy way to salt pink salmon is to rub it with a mixture of salt, sugar, spices and spices. Prepare, as a rule, such a mixture in a ratio of 1: 2 (sugar to salt), spices are taken to your liking. The amount depends on the size of the fish, the main thing is that the meat should be plentifully processed with a curing mixture.

Salted pink salmon can be stored in the refrigerator for only 3-4 days. the rest salted fish it is better to put it in the freezer, wrapping it in cling film or putting it in a container with a lid.

For salting pink salmon, you can use any dishes, except for metal, because it can give the fish an unpleasant metallic taste. Ceramic or glass is best suited for this purpose.

Dry salting of pink salmon

Divide the prepared carcass into two fillets or cut into pieces. Place meat side out on a cutting board and season generously with the salt and sugar mixture.

Place the meat side by side and wrap tightly in paper towels.

Put in a tray, bowl or deep plate. Put a load on top: cover the fish with a cutting board or plate and put a jar of water. Place in refrigerator or other cool place.

After 5-6 hours, turn the fish over to the other side.

In a day we will get salted fish, and in 2-3 days already salted. Unroll the carcass and remove the remaining salt.

Served to the table fish, cut into pieces and poured over sunflower oil.

How to pickle pink salmon in a marinade

The classic recipe for pickling pink salmon in brine is this. For 1 kg of pink salmon fillet take:

Water - 1 liter;

Sugar - 150 grams;

Salts - 150 grams;

Mustard - 30 grams;

Bay leaf - 2 pieces;

Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Fillet pieces are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is taken out of the brine and served at the table.

Salted pink salmon

This method of cooking fish involves keeping pink salmon for a short time in a prepared saline solution, as well as a reduced salt concentration.

To prepare slightly salted pink salmon for 1 kg of fish, take:

Salts - 1 tablespoon;

Sugar - 1 teaspoon;

Vegetable oil (odorless) - 100 ml;

Black pepper - to taste;

Coriander - a couple of pinches or to taste

Prepare fish and cut into small pieces.

Mix sugar and salt in a bowl.

Arrange the fish pieces in a single layer in a container, drizzle with vegetable oil and sprinkle with a mixture of salt, sugar, black pepper and coriander. Black pepper should be coarsely crushed. If desired, you can add a few peas of allspice. Pairs well with white pepper.

Do the same with the next layer. Lay out all the fillet pieces in layers.

Cover the container with a lid and refrigerate for at least 5 hours.

Pink salmon for salmon in brine

Pink salmon meat is not very fatty, but it can be made more juicy if vegetable oil is added during salting. Then such pink salmon will taste very similar to salmon. You can salt the fish in brine or dry method.

To prepare the brine you need:

Water - 1.0-1.3 liters

Salts - 5 tablespoons

Cool the boiled water and dissolve 5 tablespoons of salt in it.

We cut the pink salmon, remove all the bones from the meat and cut into pieces about 4 centimeters.

Shredded fish is placed in brine for 10 minutes. Then drain the brine, and dry the fillet pieces with a paper towel or napkins.

After removing from the brine, put in a glass dish and pour vegetable oil. Take any oil: sunflower, olive or other.

We put the fish in the refrigerator for 40 - 60 minutes.

If the brine is not enough to completely cover the entire fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine for a little longer.

As a result, there is no faster salting of pink salmon in time, and most importantly, that palatability, it corresponds to another red fish - salmon. The fish turns out tender, but if it turned out too salty, then you can soak it in water.

Salted pink salmon in brine

There are many options for brines that will make the taste of the fish rich. If you need to salt pink salmon tasty and quickly, use this recipe.

To prepare a brine for 1 kg of pink salmon, you need:

Water - 1 liter;

Salts - 3 tablespoons;

Sugar - 2 teaspoons;

Bay leaf - 2 pieces;

As spices:

Allspice and black or white pepper;

Mustard (grains or ground).

First, prepare the brine for pink salmon. All components are mixed except mustard. At the very end, add mustard to the brine. Pour pink salmon with prepared brine (room temperature). After 3 hours, it will be ready if cut into small pieces. Larger pieces require more salting time.

Pink salmon in brine quick salting may fall apart slightly if defrosted fish was used. Spices and spices are added to the brine according to taste preferences. To get rid of the bitterness characteristic of pink salmon, you can add a little to the brine. lemon juice or table vinegar.

How to pickle pink salmon in oil

For cooking in oil for 1 kg of pink salmon you need:

Salts - 3 teaspoons;

Vegetable oil - 1/2 cup (100-125 ml).

Wash and cut pink salmon: remove the skin and separate from the bones.

Cut the finished fillet into pieces half a centimeter thick.

Put the chopped pieces in a deep plate, add salt and spices as desired. Mix. Drizzle with vegetable oil and mix again.

Transfer the fish to a jar and refrigerate for 8-10 hours. During this time, the pink salmon will be salted.

Another way to salt salmon in oil.

For 700 grams of pink salmon you need:

Vegetable oil - 100 ml;

Salts - 2 tablespoons;

Sugar - 1 teaspoon;

As spices:

Black (white) pepper - to taste;

Bay leaf - to taste.

Rinse salmon and remove skin and bones. Cut the fish fillet into small pieces.

I'm preparing the brine. Mix vegetable oil with salt, add sugar, bay leaf and black or white pepper to be crushed.

Mix the pieces of pink salmon filled with brine and send them to the refrigerator. After 10 hours you can try the fish.

Salted pink salmon with onion in oil

According to this recipe, salted pink salmon will be ready in 2 hours and it will turn out very tasty and tender. To salt pink salmon, for 2 carcasses of fish you need:

Water - 1 liter;

Salts - 5 tablespoons;

Vegetable oils - 150 ml;

Bulb onion - 1 head

Gutted fish cut into pieces. It is best to start slicing when the fish is slightly frozen. We put the pieces of fish in a convenient container.

Prepare brine. Add salt to chilled boiled water and stir. Fill them with fish.

Leave the pink salmon soaked in brine at room temperature for one hour.

Take the fish out of the brine and pat dry. Put in a deep plate or bowl. Put chopped onion on top and pour sunflower oil. Put the pink salmon in the refrigerator for 40-60 minutes.

Any type of salted pink salmon can be used cut into fillets or cut into pieces. The thinner the cut fish, the faster it will absorb salt and salt.

Salting pretty fast way preparation of pink salmon, which allows, without losing taste, to store fish in the refrigerator for several days. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient in salads, sandwiches, stuffed pancakes and many other dishes.

How to salt pink salmon in the monastery, see the video

How pink salmon is prepared for salmon, we will consider the recipe for salting at home today. This red fish is relatively inexpensive, it is very useful for our body. It contains various useful elements for the human body, in particular, it contains iodine (which normalizes the activity of the thyroid gland), in addition, calcium, sulfur, and fluorine.

Pink salmon meat is rich in protein, it is quite easily digested and goes to the so-called building needs of our body. Its presence favorably affects the musculoskeletal tissue. In addition, this fish has nicotinic acid, it helps to improve the functioning of the digestive system.

Home-salted fish is healthier because it does not contain the preservatives that the manufacturer usually adds to extend its shelf life. As you know, on any festive table, the presence of red fish will indicate a delicacy product.

Salmon is much more expensive than pink salmon, besides, it is grown on specialized farms, where the so-called genetically modified compounds can be used as feed, which is not very good. But few people breed pink salmon artificially, so there are more chances to buy it, so to speak, in its real form, grown in a natural environment.

Salting pink salmon for salmon at home

Preparing pink salmon for salting

First of all, pink salmon at home should be defrosted naturally so that all excess liquid is removed. After that, the fish carcass is cleaned of the insides, washed well, then the fins, head, and tail are cut off. Then they carefully remove the skin (you need to master such a technique), remove all visible bones, that is, prepare the so-called fillet, which can be salted in different ways.

The finished fillet layer can be slightly frozen, so it will be easier to cut into pieces of the required thickness. All methods of salting pink salmon will resemble a more expensive and tasty fish - salmon, and all thanks to proper cooking. So, let's get acquainted with some recipes.

Pink salmon fish - recipe for salmon

So, for salted pink salmon, you will need the following ingredients:

Pink salmon fillet - 1 kilogram;
Salt - 3 tablespoons;
Sugar - 3 tablespoons;
Vegetable oil - 100 grams.

To salt pink salmon for salmon at home, cut pink salmon fillet into slices. Then we mix sugar together with salt and choose a container where the fish will be salted. At the bottom of the container, pour a mixture of sugar and salt on top, put a few pieces of sirloin parts and again a layer of salt and sugar. So we repeat until all the red fish is placed in the dish.

We send a container with pink salmon for about three hours in the refrigerator chamber. Then we take out the container. Pink salmon is salty now, and therefore we wet the fillet pieces with a napkin from excess salt and brine. Then we put it in a bowl and pour it with vegetable oil, it is better to take the deodorized version of this product so that the fish does not have the smell of sunflower.

The fish is ready to eat, very fast and tasty. It can be served as an independent dish, garnished with sprigs of fresh dill on top, or you can put the fillet on bread, you get appetizing sandwich. Bon appetit!

Salted pink salmon with lemon

Perhaps, pink salmon with lemon is the most popular recipe, but it takes a little longer to prepare than the previous one. You can cook this delicacy yourself, you just have to stock up on the ingredients and make such a salting at home. She will need the following products:

Pink salmon fillet - 1 kilogram;
Salt - 1.5 tablespoons;
Sugar - 1 tablespoon;
Ground black pepper - one pinch;
Fresh lemon - 2 pieces;
Vegetable (deodorized) oil - 100 milliliters.

We cut the prepared pink salmon fillet into thin pieces, which can immediately be used as an independent dish or as an addition and decoration to other culinary inventions. It is necessary to take into account such a moment, the larger the slice is, the longer it will have to be salted.

Next, mix the dry ingredients, in particular salt, sugar and ground black pepper. Sprinkle all the fillet pieces with this mixture. Next, cut the lemon into thin slices. Then put pink salmon in layers in the prepared container, along with lemon slices. In this form, it must lie down for at least ten hours to salt.

Next, pour the finished product with vegetable oil in the amount of 100 milliliters. Then we leave the red fish for another three hours to add salt. After this time, you can taste it as an independent dish, or you can dream up a culinary plan and serve it in the form of rolls with green onions on toasted bread and so on. Bon appetit!

Some Helpful Tips

It is better to buy pink salmon in a whole form, that is, in the same way in which it was caught, and not gutted. To speed up the salting of red fish, you can increase the dose of granulated sugar in the recipe, in addition, it will be ready faster if it is placed under a press.

If you decide to salt pink salmon in pieces without making fillets, then you should cut it in a frozen form, then the slices will be more even and beautiful. The longer the pink salmon is salted, respectively, the stronger the taste of salt will be expressed. It is not recommended to do salting for more than three days. Pink salmon in the conditions of the coolness of the refrigerator is salted longer than in the heat.

In order for the fish to be better soaked, it is necessary to turn it over periodically. If you didn’t keep track of time and the fish turned out to be very salty, but you want to try lightly salted red fish, then after salting it is recommended to rinse it well in chilled boiled water.

If you get bored with these recipes, then you should cook salmon fish in the oven. A different taste will bring new sensations into your life.

With all the advantages, pink salmon has one significant drawback - a rather dry fish. If you just fry or bake steaks, then the dish turns out to be lean and insipid, and it asks for some kind of rich sauce - creamy or sour cream - which means that you will have to forget about low calorie content.

But there is a recipe, when using which unpretentious pink salmon turns into a noble salmon - well, or into something very close to it in taste and appearance.
The cooking method is extremely unpretentious, but the result exceeds all expectations - the most delicate slightly salted fish will decorate not only a home meal, but also a festive table.

And if you do not favor salted fish from the store, this does not mean anything. With the purchased "salted" red fish in vacuum packs, homemade has about the same thing in common as "bacon-flavored" chips with bacon itself. And they have fundamentally different purposes. Slicing in a vacuum should lie beautiful on the window for as long as possible and not deteriorate, and more is not required of it. Homemade is stored for several days, but the taste is unforgettable.

So let's get started.
Pink salmon needs to be deep frozen - it doesn’t matter if it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss. If you got a whole fish, like me this time, then it should be slightly thawed in order to remove the skin. This savage procedure is quite easy, you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I do not recommend cooking with the skin - then you will get tired of spitting from the scales.

Then we cut the fish into fillets in any way known to you. Again, in a state of "frostbite", the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of arbitrary size - practice shows that their optimal width is about two centimeters.

Now we are preparing brine - a saturated saline solution. In a liter of cold boiled or simply purified water, we dissolve 4-5 tablespoons of coarse table salt. The readiness of the brine is checked as follows: if a small peeled potato does not sink, then everything is in order.

The next step is to lower the prepared pieces of pink salmon into the brine. How much? In the original recipe, the recommended time was 5-8 minutes. For some reason, this seemed not enough to me, and I always endure at least half an hour. Neither undersalting nor oversalting was ever observed.

After the set minutes have elapsed, we take out the fish, dry it slightly with a napkin and put it in a container convenient for storage in the refrigerator (for example, in a plastic container), then pour it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it sincerely. But it should be remembered that if the oil covers the fish completely, then it is stored much longer. You can add your favorite spices, but for me it's good enough.

You can enjoy the delicate and mild taste of "improved" pink salmon already 5-6 hours after "defending" it in the refrigerator. I usually cook fish in the evening and serve delicious sandwiches for breakfast.

Such fish is good both on black bread and on white. On the dinner table, pink salmon prepared in this way goes well with young boiled potatoes: it is sprinkled with dill, crumbly, emitting light steam, slightly flavored butter; she is soft pink, melting in the mouth. Puree is great too. Such pink salmon behaves well in salads, and if someone tries to cook rolls or sushi at home, then nothing better is needed. In general, cook - it's very simple, fast and tasty.