Salmon is a delicious fish, which is ideal in a salted form, besides, it is very useful, in it the concentration of the most valuable omega acids is higher than in fish of other varieties.
Here we will tell you in detail how to pickle salmon yourself at home in several different ways, you can choose any method you like.
After all, a culinary product prepared with your own hands is always tastier than bought, so indulge yourself and loved ones with such dishes from time to time.
Salmon salting: popular recipes
All recipes for salting fish at home are quite simple. Even if you intend to try this culinary delight for the first time, don't worry, you will succeed charmingly.
Buy fresh salmon. Usually the fish are large, if you do not want to make a large number of fish, take a piece of fillet by weight. Fresh good fish has dense meat, a beautiful reddish color, the smell is not repulsive.
We will consider the main options: dry salting, in brine and in oil. In the first recipe, the fish turns out to be drier and more fibrous, in the second and third it will be softer and juicier. Everyone has different tastes, so each cooking method has its admirers. If you are unsure which option you like best, try all types of salting.
Salted salmon: dry method
You will need
- Salmon fish fillet - 700-1000 g;
- Large sea salt - 100 g;
- Sugar sand - 2 tablespoons;
- Ground black pepper - a pinch.
How to cook salted salmon
It is better to salt salmon at home in large pieces, so it does not absorb more salt than necessary and retain a pleasant taste. Cuts can be made on large pieces so that the meat is salted better.
- Rinse the fish (if the carcass is the target, gut), remove the bones with tweezers, dry slightly. The skins do not need to be removed.
- Mix sugar, salt and pepper in one bowl.
- Thoroughly coat the fish meat with this mixture on all sides, rubbing salt into it with little effort.
- Put the fillet in a jar or plastic container, close tightly with a lid and refrigerate for 10-12 hours.
- After the time has elapsed, open the container, you will see that the fish has given some juice, drain it and put it back in the refrigerator for another 10-12 hours.
After the time has passed, remove the salmon, blot it with paper napkins, cut into pieces and serve. You need to store such a fish in a closed form in the refrigerator for no more than 5 days.
How to pickle salmon in brine
You will need
- Salmon fillet - 700-1000 g;
- Filtered or boiled water - 1 l;
- Salt - 4 tablespoons;
- Sugar - 2 tablespoons;
- Black peppercorns - 10-12 pieces;
- Bay leaf - 3-4 pieces;
- A two-liter jar or a container with a lid.
How to cook salted salmon in a wet way
- Heat the water to a warm state, dilute salt and sugar in it.
- Rinse the fish, remove the bones, leaving the skin. It is not necessary to cut the fillet into small pieces, it is better to leave it in a large form.
- Put the salmon in a jar or plastic container and fill it with brine, throw pepper and bay leaf into it. The fillet must be completely submerged in the liquid. Close the container with a lid and refrigerate for 10 hours.
After this time, remove the fish, remove excess liquid from it with paper towels and you can use it at your discretion: in salads, snacks or in its pure form.
You need to store the fish in a closed container for 4-5 days, no more.
Salmon salted with butter and garlic
Now consider how to salt salmon to make it spicy and fragrant. This recipe uses garlic.
Ingredients
- Salmon fillet - 700-1000 g;
- Coarse salt - 100 g;
- Garlic - 3-4 cloves;
- Vegetable oil - 150 ml;
- Bank or plastic container.
How to cook salted salmon in oil
- Rinse the fish fillet, remove the ridge and bones, divide it into pieces of medium size.
- Rub each piece with salt on all sides.
- Pass the garlic through a press or finely chop with a knife.
- Coat each piece of fish with a small amount of garlic and place in a bowl.
- Pour the fillet with oil and put in the refrigerator. The fish will be ready to eat in a day. If you want it to be salted more strongly, stand it for two days.
After the specified time, remove the fillet, remove excess oil and salt with napkins and you can enjoy the delicacy.
As you can see, salting salmon is not a complicated process at all, and even a beginner can handle it.
All recipes list base seasonings, you can add others you like. But in order to enjoy the taste of the fish itself, it is not recommended to use a lot of spices.
If you accidentally overexposed the fish or did not calculate the amount of salt, it does not matter. Just rinse the finished fillet with water and lightly sprinkle lemon juice, it neutralizes excessive salinity.
Now you know how to pickle salmon and you can safely start experimenting. Such a fish will be an excellent snack on the festive table and delicious treat among everyday meals. Salmon is very useful for the body, but remember that everything should be consumed in moderation.
Sergey 14.09.13
Tried it, great food!
Vera Brezhneva 09/17/13
How delicious, delicious, delicious! And you don't have to pay for retail packaging. I went to pickle the salmon.
Inga 02.11.13
I salted the fish for the first time and the result, in my opinion, turned out to be magnificent. The fish turned out not too salty and not weak either. All in all, it tastes perfect.
Polina 08.11.13
In fact, I also have experience in salting salmon. Everything is the same with the proportions of salt and sugar, only for some reason I cut it into cubes and do not use cheesecloth.
marina 09.11.13
Everything is simple and fast. But I'm wondering, what other varieties of fish are suitable for this salting method? Is it just salmon? Maybe at home you can work wonders with any fish?
Alyona
According to this recipe, you can salt pink salmon, trout, chum salmon and other varieties of salmon. But if you want to pickle a herring, then it is written how best to do it.
Angelina 12.11.13
My husband learned how to cook salmon in this way, he just loves this fish! We usually buy a little salmon for salting, I don’t like to keep fish in the refrigerator for a long time, we salted a piece and ate it with appetite. Then you can do it again...) But about the choice of salmon for freshness helpful tips, we will adhere! And apparently the pepper will have to be moderated during salting).
Natalia 11/14/13
I also do little salted salmon. But in order for the fish to be strong and not fall apart, I add 1 tablespoon of cognac. It transfers tannins to the fish (as well as a spicy tint of taste) and the salmon turns out to be strong.
Alyona
Natalia, thanks for the interesting addition. It will be necessary to try to salt the salmon with cognac. Men will definitely like it)))
Inga 28.11.13
Wouldn't it be too much sugar? Still, for three hundred grams of salmon, a tablespoon. I think that one teaspoon will be enough here. However, this is a matter of taste, and the recipe is really simple.
Daria Antimonova 19.12.13
Personally, I do not salt it for a long time. Since it sea fish, then she needs to lie down in the marinade for about fifteen minutes no more, and then you can start cooking.
Alyona
The Japanese put in sushi raw fish, and nothing, healthy))) But I would still advise you to salt the salmon as expected, fifteen minutes is clearly not enough.
Anyutka 23.12.13
I tried to pickle pink salmon according to your recipe. It also turned out pretty tasty. On the New Year I will experiment with salmon, I will please my family.
Dmitry Viktorovich 24.12.13
Well, I finally got the article I needed). The wife does not really like fish, and even less to mess with it, clean it and all that. I myself adore fish in any form, but most of all, of course, salmon tastes the best, but I always wanted to pickle it myself. Purchased, of course, in abundance, we have a market almost next to the house, and yet when homemade salting, then the taste is different. Thank you very much for the detailed recipe.
Elena 12/28/13
Salted salmon for the first time. I immediately hid one piece in the refrigerator, and on the second I decided to try the recipe. The husband tried it and said: Why did you waste money for so many years? So I think why? Thank you, the salmon turned out just class, tender, lightly salted. I'll pickle it for the New Year.
Tonya 03/20/14
I salted this fish, but never added sugar, but I sinned with pepper). And now I think that in vain ... the salmon itself is so refined and tasty that the pepper will be superfluous. I will try your recipe.
Elizabeth 13.05.14
Salted fish for the first time. Everything turned out to be extremely simple. Thank you for teaching.
Kira 15.05.14
I salted the salmon at home, it turned out delicious, thank you, I did not expect that everything is so simple.
Veronica 16.06.14
I just flatten from salted salmon, I used to buy ready-made, but since I tried your recipe, now I only salt myself. Senkyu very match)
Stas 01.10.14
The salmon was perfectly salted. We chopped sandwiches, the buffet turned out well.
Anna 11.11.14
I tried to pickle salmon according to your recipe. And why wrap it in gauze? is this a very important point?
Alyona
Anna, the fish is wrapped in a cloth so that it is evenly salted and does not dry out. You can not wrap it, then during salting, it is advisable to turn the pieces of salmon at least a couple of times onto another barrel.
Anna 11/20/14
The most delicious fish. Moderately salty, does not fall apart - you can beautifully cut into pieces. I never put sugar, but it turns out that in vain)) thanks for the recipe!
Alyona
Anna, thanks for the feedback. I'm glad you liked my recipe :)
Albina 28.11.14
Everything worked out! Salted the fish for the first time and it turned out delicious! Thanks for the recipe!!!
Alyona
To health)))
Lida 06.01.15
Salmon is now somehow a little expensive for me, so I got used to salting pink salmon in this way, it is cheaper, and in no way inferior to salmon in taste. And I think my husband liked this option even more.
Alyona
Lida, according to this recipe, you can salt any fish from the salmon family (salmon, pink salmon, chum salmon, salmon, etc.), so everything was done correctly)))
Yana 11.03.15
Yummy! I didn’t know before that seeds can be salted. Mother-in-law taught. Only I pre-cut the salmon into portioned pieces. If you want to get more juicy pieces, then the salmon can be greased olive oil, and then salt it.
Ksenia Petrovna 04.10.15
Salted salmon according to your recipe. Turned out very good. I was pleased that the red fish remained elastic, otherwise the store fish is a little loose. Probably, manufacturers add some kind of chemistry there, or maybe because it is stored for a long time. In any case, the product home cooking always wins. Thanks for the good recipe!
Irina 12/24/15
I have salted salmon many times according to this recipe, and every time I praise you. What are you, Alena, smart and craftsman! Your fish recipe is delicious! I copied it and my daughter, let him also cook salmon for the holidays. Thanks again!
5 ways to pickle salmon
Salmon is a favorite of gourmets, it can be included in the category of very delicious fish. It is sold: fresh, frozen and lightly salted. But slightly salted salmon is not cheap, and therefore it is much more profitable to salt salmon at home. After salting, place in the freezer and the fish does not lose its taste and is well preserved.
Having bought salmon in a supermarket, check its quality. Fresh fish does not smell like fish, but resembles the smell of cucumber. The pulp should have a dense texture. When you click on it, it should quickly restore its original shape. The bones should not separate from the pulp, but fit tightly to it. The skin of fresh products will be smooth and supple. It is necessary to pay attention to the eyes of the fish - in fresh salmon they are transparent.
If you bought frozen salmon, then in order to preserve all the taste and its useful substances, it will be correct to defrost it at the bottom of the refrigerator. In water, especially hot - this is not worth doing. After thawing, wash it well and cut it into two parts with a sharp knife, separating the bones from the pulp. To carry out this operation more successfully, do not completely defrost the pulp.
When buying a whole fish, half of the pulp can be salted, and the fillet can be prepared from the second in the oven. From the head, tail and fins - you get an excellent rich broth for fish soup. In order to salt the fillet, it must first be dried with a napkin, thereby removing excess moisture. We offer options for salting salmon at home.
Methods for salting salmon at home
1. Dry salting of salmon
Lay the fish (fillet) skin side down on a cutting board. We prepare the mixture: coarse salt - 2 tablespoons, sugar - 1 tablespoon, black pepper (ground) - 1 teaspoon. Now rub the salmon on both sides with it and fold it in half. Wrap in a clean cotton cloth and refrigerate for a couple of days. Prepared in this way, it can be stored for a week. When serving, cut into thin slices. You can season with lemon juice and garnish with herbs.
2. Recipe for salted salmon in oil
Remove skin and bones from fish. Divide the cooked fillet across into plates half a centimeter thick. In order to pickle 1 kg of salmon, you need only 3 teaspoons of table salt. Put the cooked salmon in a bowl, sprinkle with salt and mix well. Pour out here sunflower oil- 0.5 cup and mix again. Place in a jar and refrigerate for 10 hours. Before eating salted salmon, you can add a little vinegar, season with sugar and black pepper.
3. How to pickle salted salmon with lemon
For 1 kg of fish, you need 4 tablespoons of salt and 4 tablespoons of sugar. You can add allspice and other spices. To salt the fish, it must be dried from excess moisture. Pour the salting mixture into the bottom of the bowl and put half the carcass on it - the skin should be at the bottom. Sprinkle the mixture on top and drizzle with lemon juice. Season with bay leaf and, if desired, herbs. Process the second half of the fish in the same way and place the skin side up on the first half. Sprinkle again with the mixture and refrigerate for 2 days. Remove the cooked salmon from the marinade and pat dry with a paper towel. Do not rinse with water.
4. How to quickly pickle salmon
Quickly salting salmon is not difficult. You need to cook the fillet, fine salt and black pepper (ground). Cut the fillet into thin strips, put in a container and mix with salt and pepper. Leave in this marinade for 1 hour. We do not put in the refrigerator. After an hour, you can use the fish for salads and sandwiches.
5. How to pickle salmon in brine
Ingredients
- Salmon fish (fillet) - 0.5 kg.
- Pickle (tomato or cucumber) - 250-400 ml.
Cooking method
Cut the fish into slices up to 0.5 cm and put in a container, sprinkle with a mixture of salt and seasoning, fold the second layer and pour again with the prepared salting mixture. And so the next layer. Fill the fish laid in this way with brine and refrigerate. In a day, it is ready for use.
Very useful product- salmon. It contains antioxidant vitamins A and E, fatty acids, various trace elements. Enter it into your menu and forget about cardiovascular diseases. You will also look younger.
For a long time, not a single festive feast is complete without a dish of salted fish. If earlier it was mainly herring, now it is customary to pamper guests with fish delicacies, for example, salmon.
The popular fish balychok has risen in price today, but you can cook it at home, knowing the intricacies of how to pickle salmon at home correctly. Then the dish will become not only a noble addition to festive table, but will also please with wonderful palatability will bring many benefits to the body.
What is this fish?
Salmon refers to the species of Atlantic salmon that live in the cold waters of the northern seas and oceans. An interesting feature of the fish that lives up to 15 years is the conditions of its spawning, for this period the shoals of fish migrate to the rivers.
In addition to the wonderful taste, the benefits of salmon, regardless of the recipe, are invaluable:
- easily digestible fish meat fills the body with protein and other beneficial substances(iodine, phosphorus, magnesium, etc.)
- high-calorie product, thanks to unsaturated fatty acids it prevents diseases of the heart and blood vessels
- salmon is useful for the functioning of the digestive system, improves eyesight, restores blood circulation, improves mood
Like any kind of fish, salmon can be cooked different ways. However, in a fried or baked form, due to heat treatment, the salmon delicacy loses most of its useful qualities. Even following the recipe for cooking fish broth, there will be little benefit from it, as well as during the quick defrosting process. For this reason, in order to increase the shelf life of fresh fish fillet and preserving its usefulness, they prefer the process of salting fish.
How to pickle salmon at home?
In the retail chain, fish is usually sold frozen. For proper defrosting, the carcass from the freezer is transferred to the refrigerator shelf, where it becomes soft in a maximum of two days.
It is forbidden to defrost in water, especially if it is hot. Then the carcass is cut into pieces, choosing a whole piece of fillet for salting, freeing it from ribs and small bones, a fatty belly. The rest of the fish parts can be cooked at your discretion, for example, boil the fish soup.
A recipe that will quickly pickle salmon:
- from one kilogram of fish you need to carefully remove the skin, rinse the meat
- pat dry with paper towel cut into pieces
- mix coarse salt (3 tablespoons) and sugar (1 tablespoon), add spices
- carefully process each portioned piece of fish with this mixture
- fill the container with the pickled product, wrapping it with a sheet of cling film
At least two hours, the container with fish treats should be kept indoors, for example, in the kitchen. If the dish is determined in the refrigerator, the duration of the salting process will increase. After two hours, the delicacy will be ready for serving, but its further storage requires cold.
What methods are used to pickle salmon at home?
- Dry salting method
Pre-washed and dried fillets (just take a kilogram) are sprinkled with coarse salt (2 tablespoons), but sea salt will be the best choice. Then the processed piece of fish is wrapped in paper to be sent for aging (12-14 hours) in the refrigerator.
Having taken the salmon after the appointed time, it is freed from the remnants of unabsorbed salt, cut into portioned slices before serving.
- How to cook fish quickly
Fillet (1 kg) is dissolved into thin pieces, even the trim left when cutting the carcass is suitable. After mixing three servings of salt with one serving of sugar, the prepared slices are processed. With this salting method, salmon slices should be in the refrigerator for 8 hours under oppression.
- Brine use
It is boiled from a liter of water with sugar (1 tablespoon) and salt (3 tablespoons), flavoring the brine with vinegar (1 tablespoon). Add a few bay leaves and peppercorns, as well as a mixture of your preferred spices and aromatic herbs.
The finished marinade is cooled and filtered to fill it with prepared fish, it should be in the cold. After a day, the fillet will be lightly salted, after two days - well-salted.
When salting fish, one important rule should be observed: the dishes for storing the product in the refrigerator should in no case be metal. It will endow the finished product with a characteristic metallic taste, spoiling tender dish. It is better to give preference to a regular container made of food-grade plastic or glass.
It is not forbidden to add your own components to the main ingredients of the salting recipe - different types pepper, lemon juice, herbs and spices, not excluding alcohol.
How to pickle salmon in vodka brine?
Red fish has tasty and fragrant meat, it is well preserved in the cold, but experienced chefs advise salting it in small volumes. For cooking, you should choose fish that is dense to the touch with a slight cucumber smell. Before salting, the carcass is freed from the skin, the spine is removed.
What products will be required:
- 0.5 kg salmon fish
- salt in the amount of two tablespoons
- sugar you need to take one and a half tablespoons
- vodka good variety– 30 ml
Recipe:
- Preparing the fish, if it is whole piece, then you need to remove the ridge, carefully remove the skin without breaking the loin
- It is important not to forget to get rid of the bones. Remove large bones by hand, to pull out small bones, you can use tweezers
- Now prepare a mixture of salt and sugar, do not add pepper, it will overshadow the delicate aroma of salmon
- It is also not necessary to cut the fillet into portions; wipe it thoroughly with a pickling mixture on each side
- After laying the processed fish on the bottom of the prepared container, sprinkle it with quality vodka
- After closing the container, determine it in the cold for at least 12 hours. The dish will turn out tender and fragrant, alcohol will give it a special taste.
Method of honey salting
An unusual recipe allows you to cook an original fish with a honey flavor at home. Bee gift is used instead of regular sugar, which will flavor light dish the scent of summer flowers.
For culinary masterpiece you will need 1 kg of salmon fillet, of course, salt in the amount of three tablespoons, and instead of sugar - flower honey, you need to take one tablespoon.
Salt should be coarsely ground, it is carefully ground with honey in a deep container. The resulting mass is carefully coated with the entire portion of the fish so that it is especially well soaked. The processed culinary preparation is rolled up, put in a bowl with a lid, the container should be glass.
The dish is kept in the cold for at least a day, during which time a salt pickle. Therefore, the roll is turned over for full impregnation, returning it back to the refrigerator. Then once again in a day the procedure is repeated in order to enjoy the taste of a great dish three days later.
Lightly salted fish in lemon juice
Marinating salmon at home is not difficult at all. The main thing is to follow the recipe and keep the fillet for the right amount of time in the cold. You can try the original salting method with lemon juice, which frees the fragrant fish from excess fat.
This recipe includes the following ingredients:
- red fish (salmon) - one kilogram
- lemon juice - 2 tablespoons
- spices - allspice peas (6 pcs.), black peppercorns (2 pcs.), A couple of large bay leaves
- brine water - one liter
How to cook:
- Make a brine by boiling water with the addition of pepper and bay leaves
- While the brine is cooling, wash and dry the fillet, cut into very thin slices
- Pour the squeezed lemon juice into the strained marinade that has cooled down.
- To the bottom plastic container lay out portioned slices to pour them with ready-made marinade
Instead of a container, you can use a glass jar, soak the salted product in the kitchen for two hours. Then the container with the delicacy is sent to the refrigerator, where the dish settles for two days. Before serving, the slices are taken out, blotted with a paper napkin for laying out on a dish or sandwiches are prepared.
How to salt salmon bellies?
If the budget does not allow you to purchase a whole fish or salmon fillet, you can opt for salmon bellies. Cooking them is easy, and most importantly, quickly according to the same recipe as salting fillets, but with some nuances.
The key to cooking success is the simplicity of the recipe with a minimum of ingredients:
- belly of salmon fish - 400-500 gr.
- two tablespoons of coarse salt
- one tablespoon of regular sugar
- peppercorns, bay leaves
How to cook tasty and fast:
- In a deep container, the bellies, washed and peeled from the husks and fins, are covered with a mixture of salt and pepper, you can add ground
- The mass is stirred by adding a broken bay leaf. Then the pieces are put in a glass jar, on the bottom of which a little water is added (one finger from the bottom of the jar is enough)
- Now the container with the delicacy can be hidden in the refrigerator, you will have to wait a couple of days until the delicacy is ready.
To quickly pickle salmon bellies at home, you can use the following method:
- washed and peeled pieces (500 gr.) are covered with mixed sugar with salt (half a tablespoon) and pepper, mixing everything well again
- the product is laid out in a vessel of large diameter, pouring the marinade from a glass of cold (boiled) water with a tablespoon of vinegar
- the prepared mass is covered with a plate, but with a smaller diameter, placing a load on it, for example, one and a half liter jar with water
Thanks to the load, the brine must cover all the bellies, otherwise they will deteriorate. After standing for two days in a cool dark place, the fish pieces will be ready. Before serving, the bellies are taken out and laid out on a plate, sprinkled with lemon juice and garnished with greens and lemon slices.
How to proceed in order to properly pickle salmon?
- Use only fresh fish (carcass, fillets, bellies). If the product is frozen, it is thawed at room temperature but not in water
- Do not use metal containers for the salting process. The best choice- glass container, it is possible in a plastic container
- Choosing salt, preference is given sea salt, but large. It is considered the best natural preservative. Excess salt is washed off with running water.
- Spices should be selected according to your taste preferences. For quick salting the fish is cut into thin slices, then in two hours it will be ready
- The preparation of a salty product will take from one day to three days. Keep filled vegetable oil salted salmon can be a month
If a long period of time is needed for the preservation of salted fish, the fillet is cut into portioned pieces. Each slice is dipped in paper towels to wrap in food grade cellophane. Then the packed pieces are folded into a plastic container and sent to the freezer. There it will remain for a maximum of five months without losing its nutritional value.
Salting salmon is not difficult. Therefore, this process is within the power of any hostess. How to salt salmon at home is described in this article. This fish is classified as a delicacy. Therefore, when cooked, it should turn out tasty and juicy. Usually salmon is salted so that it turns out slightly salted or lightly salted. Now let's move on to the recipes.
Many do not dare to cook such not cheap fish on their own and buy it ready-made. But now you can pick up your favorite recipe if you learn how to salt salmon. This fish is sold fresh and frozen. Choose any of your choice. Many people prefer to take fresh-frozen fish, because it turns out more tender. For salting, you need only three ingredients: sugar, salt and the salmon itself.
Let's start with the processing of fish. We won't scale her. We will salt the whole salmon. We cut it along the ridge. If you cut the salmon along the belly, then we will lose the precious fat that makes the fish juicy. We remove the insides from the fish and with the help of a small spoon the blood near the ridge. The head and tail are not suitable for salting. You can leave them and cook an ear out of them. Next, we wash the fish with special care with cold boiled water. If rinsed with tap water, the fish is significantly reduced.
Now we take two parts of coarse salt and one part of sugar. We expect that about one kilogram of fish takes four tablespoons of salt and about two tablespoons of sugar. We rub the carcass of the fish on each side, evenly distributing the mixture over the entire surface. We put the salmon in a plastic bag and leave it in the room for 3-4 hours. Then we put it in the refrigerator for 10 hours. Then the fish can already be eaten. The quality of salting also depends on the amount of sugar. How to salt salmon so that it is more tender and juicy? Add a little more sugar.
You can also use spices such as pepper and bay leaf in the cooking process. Then we get spicy salted fish.
Now I will tell you how to salt the salmon in pieces. Many people do not like to eat fish that have to be deboned. Therefore, I suggest without bones. We take a fish and cut off its head and tail. Then we remove the spine and remove the skin. Cut the salmon fillet into pieces about 2 centimeters wide. Place them in a bowl and sprinkle with salt. Now you need to fill the fish with vegetable oil and put it in a cold place for 8-10 hours. For a fillet weighing one kilogram, you need about three tablespoons of salt and about 100 grams of oil.
But salting fish in Scandinavian style. We take the fish and cut it to get a fillet. Leave the skin. Next, sprinkle salt on the fish on the side where there is no skin. We fold the two halves of the fish, flesh inside and wrap in paper. Then we put it in a cellophane bag and send it to a cold place for 10-12 hours. After that, remove excess salt and cut the fish into pieces. You can add lemon or dill to it and serve.
How to salt salmon in the original way? Take the fish fillet and rub it with the next mixture. We mix a tablespoon of sugar, three tablespoons of coarse salt, very finely chopped dill and a tablespoon of cognac, which can be replaced with vodka. You can also add any pepper here, but this is optional. We rub the fish fillet on each side with the prepared mixture, and leave for 12 hours. After that, carefully remove the mixture from the surface of the salmon and wipe it with a cloth moistened with water. We cut the fish and serve it to the table.
Now you know how Remember one property of fish. She cannot be overpowered. She will take exactly as much salt as needed. But of course, it is worth adhering to more precise proportions indicated in the recipes.
