Fans of red fish often deny themselves the pleasure of eating it, even if their financial capabilities allow it. Too often bought delicacy disappoints with its palatability and makes you regret the money spent. Meanwhile, slightly salted salmon at home is easy to prepare. By preparing it yourself, you can adjust both the degree of salting and flavors. Yes, and such fish will cost much less.
Dry Ambassador
There are many ways to salt slightly salted salmon. The simplest recipe does not even require preliminary preparation of the brine. All you need is salt and sugar in a ratio of 2:1. If you like fragrant fish, you can also add dill - fresh or dried. The components of the pickling mixture are ground for even distribution. Salmon is cut into fillets (if you bought a whole carcass), washed and dried with napkins. The fish is sprinkled on all sides with the prepared composition and placed in a container of a suitable size. It should be only slightly larger than the piece being salted, not absorb odors and not oxidize. The vessel is closed (you can tighten it with a film if the “native” lid is not provided or it is lost) and placed in the refrigerator. Lightly salted salmon at home is prepared quickly - you can try it the very next day. Don't want to take risks? Hold on for another day. But it’s not worth keeping for longer than three - it will be very salty. If you can’t eat the fish in three days, the secreted juices are drained, the fillet is very thinly smeared with vegetable oil and kept covered in a dry container.
Salmon (fillet) slightly salted in oil
This recipe allows you to eat fish the next morning, if you do it in the evening. The fillet is cut across into slices half a centimeter thick. Naturally, the bones will have to be pulled out before this, but this procedure is always desirable, no matter how lightly salted salmon is prepared at home. The plates are evenly salted (three full tablespoons of salt are required per kilo of fish), carefully mixed, put in a jar and poured with half a glass of unflavored vegetable oil. You have provided yourself a sandwich with red fish for breakfast!
lemon recipe
If you use it, lightly salted salmon, cooked at home, acquires an exquisite taste note and a delicate aroma. It is also convenient that it is not necessary to cut the fish and remove the bones; you can salt the whole carcass if it is not too large. Salt and sugar are mixed (three large spoons each) and ground allspice to taste. Part of the mixture is poured onto the bottom of the container, half of the salmon is laid skin down on it, the top is also sprinkled with the mixture and sprinkled with lemon. Put a leaf or two laurels, you can pour chopped greens. The same manipulations are carried out with the second half, and it is placed on the first. The closed container is placed in the cold. If you like a weak ambassador, you can eat the next day.
Unusual but very tasty
The original way to make slightly salted salmon was invented by zealous housewives. Surprisingly, it turned out to be so successful that it became widely used even by those who are not used to saving. Half a kilo of fish is spread into thin slices, sprinkled with salt (not too generously), you can also use fish seasonings. Folded in a jar, salmon is poured with cucumber or tomato pickle without vinegar. A day later, a tender fish can already be consumed.
Fish in the marinade
If you love to cook and are not averse to tinkering, you will surely love the following recipe. Under it, it is better to buy already cut steaks, weighing one hundred grams. A liter of water is boiled for five pieces, a spoonful of white sugar and four large sea salt are dissolved in it. You can take a rough stone, but the taste will be less successful. Then white pepper (4-5 peas) and a couple of laurels are laid, half a stack (20 milliliters) of apple or wine vinegar. If this was not at hand, you can use the standard, table, but in half the volume. A minute of boiling - and the marinade is cold and filtered. The steaks are stacked in a container, poured with marinade and removed to the bottom of the refrigerator. If you need lightly salted salmon at home, it will be ready after 24 hours. Completely salted fish will be in two days.
Spicy salting with honey
The most difficult of all the recipes we have proposed. But he also gives just amazing fish at the exit! A half-kilogram piece of fillet is freed from the skin and very thinly sliced. To get almost transparent plates, you need to hold the fish in the freezer a little, so it will be easier to cut. A liter of water is boiled, four tablespoons of salt are dissolved in it, preferably sea salt. Then a couple of peas of white, black and allspice, four clove sticks and a quarter of a spoonful of grain coriander are laid. The marinade does not boil for long, literally half a minute, and is removed from the stove. Brandy is poured into it or good cognac(three spoons), a couple of bay leaves are put and one and a half tablespoons of honey are introduced. It is recommended to take or collected on forbs. We strongly do not recommend using buckwheat: it will give the fish some bitterness. While the marinade has cooled, it will just infuse. The liquid is filtered, slices of fish are poured into it and cleaned in the cool for a day.
As you can see, lightly salted salmon is cooked at home and quickly, and you can choose any recipe. Don't trust yourself - practice on a small piece. Culinary success and bon appetit!
Secrets of delicious salted salmon
To get a delicious gourmet snack, you need to use a quality source product.
The ideal option is freshly caught large fish.
But most cooks most often you have to be content with frozen or at best chilled.
When choosing fresh-frozen fish, you need to do it right, given the main:
- the surface of the fish must be intact, without damage, lacerations, chips and cracks;
- scales quality product light, shiny, without spots and mucus;
- the tail and fins should be stiff, but resilient, not break from a light touch.
You can defrost salmon before salting only on the shelf of the refrigerator! No microwaves, "warm baths"! It is undesirable even to lay out just on the kitchen table. Only slow thawing will preserve the taste and texture as much as possible!
Attention to trifles and details appearance the fish itself, packaging, the presence of ice) will not allow you to buy frozen fish that has been stored in the freezer for more than the prescribed period. However, at home, too, you should not keep it in the freezer for a long time, it is better to use it right away.
Self-salted fish is not only tastier, but also cheaper! In stores, a salty delicacy costs at least 2 times more than regular fresh or frozen fillets!
There are a great many ways of salting - the choice depends on the possibilities and taste preferences. Dry salting, marinade, brine. Miscellaneous recipes- different tastes. "Quick" options allow you to enjoy tender slices within 2-3 hours after pickling or pickling. Prepare for long-term storage fish will help recipes more complicated. You can even try the recipes for salting other fish - and here.
Spices and spices emphasize the taste of the finished product. It is better not to overdo it with them - salmon should retain its own taste and aroma. There is enough black ground pepper. In any case, the choice of spices, herbs and spices is a matter of taste. For example, original recipe salting red fish - - without fragrant additions is impossible.
The degree of salinity of the fish depends on the time it has been in the salty environment and on the size of the fish pieces. For steaks and large fillet pieces, more time will be needed, for bellies, teches or trimmings less. Lightly salted is ready in a few hours. For strong salting, it is necessary to keep in salt for at least 1-3 days.
The choice of salt is serious business. Salt with large crystals is suitable - sea, stone, table. Salt "Extra" or iodized softens the fillet, makes it look like a paste or cream.
It needs to be split properly
When choosing a carcass or a piece for salting, remember that the larger the specimen, the better. In such a fish there are more fats, and therefore nutrients. The most valuable thing in salmon is not even easily digestible proteins, but fat - valuable omega-3, omega-6 and 9 are contained in adipose tissue. Truth and the calorie content of large fish is higher - 220 kcal. In smaller fish, 200-210 kcal.
It’s not so easy to carve a whole carcass yourself. At experienced hostess surely there is a way. If you don’t have such a method, here is a good video with a simple cutting scheme:
Dry salted salmon with rosemary
Red fish in any form is the decoration of the feast. Many gourmet snacks and salads include slightly salted salmon. You can salt this fish in different ways, but it turns out very unusual with rosemary.
The use of dried fragrant grass will give the salmon a light coniferous flavor.
Recipe Information
- Cuisine:Russian
- Type of dish: appetizer
- Cooking method: pickling
- 14 h 10 min
Ingredients:
- salmon steak - 500 g
- coarse salt - 3 tbsp.
- sugar - 2 tbsp.
- dry rosemary - 10 g
Cooking method:
Mix salt and sugar evenly. 
Divide the steak into 2 parts. Rinse the salmon in cold water, remove the skin and remove the bones. Pat the fillets dry with paper towels. The fish must be dry.
Roll the salmon pieces in a mixture of salt and sugar, rubbing the mixture a little. All fish should be covered with the mixture.
Transfer the fish to a dish in which it is supposed to be stored during salting. Choose glass or ceramic. Do not use metal or plastic containers, this can significantly impair the taste of the dish.
Sprinkle the salmon with chopped dried rosemary. And with fresh herbs it will be even more fragrant.
Cover with an airtight lid or cling film. Leave at room temperature for one hour. After send to the refrigerator for 13 hours.
After the specified time, there will be some liquid in the dishes - this is normal.
Remove rosemary from salmon and pat dry with paper towels. Cut into thin transparent slices, lay with lemon slices and serve as such.
The perfect combination of this dish is with dry white wine.
Classical dry salting
The dry salting method is suitable for large fillets on the skin.
Gradually penetrating into the pulp, the mixture of salt and sugar does not destroy the structure itself.
The finished fillet is easily cut with a sharp knife into thin slices for sandwiches.
With dry salting, it is important to observe the proportions of salt and sugar - 2: 1, and also remember that the longer the salmon is in the mixture, the saltier it will turn out.
Ingredients:
- salmon fillet - 500 g
- salt - 1 tbsp.
- sugar - 0.5 tbsp.
Cooking step by step:
- Rinse the fillet cold water dry with a cloth.
- Salt the bottom of a glass bowl or enamel saucepan, “sprinkle” with sugar. Lay the fillet skin side up.
- Sprinkle the sweet-salty mixture over the top. Cover with a lid, put in the refrigerator. The resulting brine is periodically drained.
- After 12-20 hours, the fillet is ready to eat. By this time, salty and sweet crystals no longer remain on the surface of the fish. If something has not had time to dissolve, simply rinse with ice water and dry the piece with a napkin.
- We cut the skin, cut the fillet into slices of the desired thickness, serve!
The fish is stored with such salting for no more than 2-3 days in the refrigerator. When storing, you do not need to place it in cling film or a plastic bag - only glass or enamelware!
Recipe for lightly salted fish in a marinade
This recipe can also be called a classic.
Marinade with the addition of a small amount of lemon juice, spices, salt and sugar allows you to cook salmon quickly and tasty.
The sharp taste of the marinade is softened by the sweetness and buttery texture of the fish fillets.
In brine, you can salt any other part, for example, the tail, then increase the salting time by 2-3 hours.
You will need:
- fillet piece (without skin) - 1 kg
- lemon - 1 pc.
- cold boiled water - 1000 ml
- salt - 4 tbsp.
- sugar - 2 tbsp.
- ground black pepper - 1/2 tsp
We prepare in stages:
- Remove the zest from the lemon using a grater. Let's squeeze juice out of it.
- Mix the juice with salt, cold boiled water, zest, sugar, black pepper. Stir until dissolved.
- We cut the fillet in 2-3 places, put it in a glass dish. Pour in the marinade and put in the refrigerator.
- After 4-6 hours, the fish delicacy is ready. Before cutting, use a paper towel to remove the zest and excess moisture.
You can store in the same marinade for 6-7 days.
Salt the salmon in pieces
One of the fastest and most convenient ways is to salt the fish in small pieces.
Made in advance, it will save time when preparing festive dishes or a buffet table, for example,.
It is convenient to make such a preparation for sandwiches - then even a child will cope with the preparation of healthy and tasty breakfasts.
Components:
- a piece of salmon - 1 kg
- salt - 2 tbsp.
- sugar - 1 tbsp.
- odorless vegetable oil - 2 tbsp.
- black pepper - 1/4 tbsp.
- fresh dill - 3-4 sprigs
Cooking process:
- Separate the fillet from the bones and skin. Cut it into small transverse pieces no more than 1 cm thick.
- In a clean bowl, lay out the pieces of fish fillet in layers, sprinkling lightly with a mixture of sugar and salt, black ground pepper(preferably straight from the mill). Spray each layer with oil.
- Cover with a lid, put in the refrigerator for 2-3 hours.
- A sign of readiness is the absence of salt and sugar crystals on the surface of the fillet.
It is not recommended to store lightly salted fish for more than 24 hours, but it does not lie longer - it is eaten immediately, as it is very tasty!
The fastest salting method
In an emergency, when there is no time to wait, the fastest way to salt fish will help. In addition to the salt environment, the mechanical action helps the process - shaking in the jar. After 30 minutes, the fish delicacy is ready! A very convenient way to trim. While large pieces are being prepared, you can already enjoy the fish delicacy.
Will need:
- trimmed salmon - 500 g
- salt - 1 tbsp.
- sugar - 1/2 tbsp
- pepper mix - to taste
Cooking:
- Mix salt and sugar, add pepper to the mixture (optional - you can do without it!).
- V glass jar fold the trim, sprinkling with the prepared mixture.
- Close the lid and shake a few times.
- Shake periodically very gently so as not to damage the integrity of the fish trimmings.
- In half an hour we start tasting. It is not subject to storage - it is eaten instantly!
If something is left, then we store it directly in the bank, but not longer than 2 days.
Salting belly of salmon
Before cooking the bellies, they must be thoroughly cleaned of scales (it is easier to do this with semi-frozen ones), rinse in cold water.
If desired, the skin from the abdomen can be removed - useful for cooking fish soup.
For this method, you need a napkin made of natural fabric.
Ingredients:
- abdomen - 1 kg
- salt-sugar mixture - 1 tbsp each
- ground black pepper - 1/2 tsp
Cooking:
- Prepare a mixture of sugar, pepper, salt.
- Put the washed, dried bellies on a napkin. Sprinkle them with the prepared mixture. Let's turn the steering wheel hard.
- "Swaddled" with cling film. I'll put it in the fridge.
- After 5-6 hours, the bellies are ready!
They are not subject to long-term storage with this method of salting.
Spicy salted fish recipe
This option is for lovers and fans of spices.
Coriander, dill, bay leaf give a spicy taste and aroma - it is simply impossible to break away from such a fish.
You can make your own spice mixture (this option is preferable!) or buy it ready-made in spice shops.
You will need:
- fillet of large salmon with a layer - 800-1200 g
- a mixture of salt and sugar (2:1) - 3 tbsp.
- spices - to taste
Cooking:
- Add the selected spices to the salty-sweet mixture - chopped dried dill, bay leaf broken into pieces, coriander peas, ground black pepper.
- The fish can be left in a large fillet layer or cut into small slices - choose the option you need.
- Sprinkling with a mixture of salt-sugar-spice, put it in a glass or enamel saucepan.
- Close the lid and send to a cold place.
- In a day fish fillet not only salted, but saturated with the fragrant spirit of spices.
It can be stored up to 2 weeks, but in 2-3 days it will be quite salty.
Salmon in Finnish
The highlight of this recipe is that fresh dill is not chopped, but large pieces of fish are shifted with whole branches.
The ratio of salt-sugar is measure by measure, that is, for 1 tablespoon of granulated sugar we take 1 tablespoon of salt.
Ingredients
- salmon carcass - 1 pc.
- dill greens - a large bunch
- granulated sugar - 3 tbsp.
- salt - 3 tbsp.
- black pepper - to taste
Cooking
- We clean the fish, gut it. We will cut off the tail, fins, head - we will not salt them (it will be just wonderful!).
- Cut the fillet from the spine, remove the skin.
- Mix spices, salt and sugar. Rinse the dill and pat dry with a paper towel.
- Pour 1 tablespoon of the prepared mixture at the bottom of the pan, lay out a layer of fish. The next layer is dill sprigs.
- Alternating the sugar-salt mixture with dill, we shift and sprinkle the fish with them. Cover with a lid and send to cool in the refrigerator.
- 12-18 hours is enough for the fillet to be salted. We serve to the table.
Shelf life - no more than 3-5 days.
Salmon with vodka and honey
According to this recipe, salmon fish is lightly salted, but stored for a long time.
It's all about vodka - a preservative!
Whiskey or cognac can be used instead of vodka.
Alcohol does not allow the fish to "spread", it remains elastic.
Ingredients:
- salmon steaks - 4 pcs.
- honey - 2 tbsp.
- coarse salt - 2 tbsp.
- water (boiled and chilled) - 750 ml
- vodka/cognac - 100 ml
Cooking is easy:
- We put the fish steaks in a bowl of a suitable size.
- We dissolve all other components in water. We fill the steaks.
- We leave in a cold place for 12 hours under pressure (a plate and a glass of water).
- After the liquid is drained, and the fish is slightly sprinkled sunflower oil odorless - so it will be stored up to 5 days!
Salting in brine
The word "ace" came from the Turkic language - in translation it means salt.
Brine - saturated saline solution, in which our miracle fish will have to swim.
The technology for preparing brine is simple: boil water, add sugar, salt and spices, cool.
You will need:
- medium-sized carcass - 3-4 kg
- water - 1.5 l
- 9 tbsp with a hill of salt
- any spices and more, be sure to lavrushka, star anise, cardamom.
Cooking
- Boil water in a saucepan (remember that it must be glass or enameled!), Dissolve salt in it and throw in spices.
- Cool the brine to room temperature. Put in it prepared and cut into small pieces of fish.
- After 5-6 hours the salmon is ready.
You can store in brine for up to 10 days in the refrigerator.
Norwegian orange recipe
On your own, you can not only pickle salmon, but create a masterpiece no worse than restaurant ones!
This recipe is a great example of a simple and original gourmet salting.
Orange gives the fish not only an amazing aroma, but also a spicy sweet note.
themselves You can’t eat fruits - they turn out very salty.
Ingredients:
- fillet without skin and bones - 1 kg
- oranges - 2-3 pcs.
- salt - 3 tbsp.
- sugar - 1 tbsp.
- ground black pepper - 1/3 tsp
Cooking in 4 stages:
- Peel the oranges and cut into thin circles.
- Cut the salmon fillet into small pieces.
- Sprinkling with spices, sugar-salt, lay out circles of oranges and salmon in layers.
- Put in the refrigerator overnight. In the morning you can serve fish for breakfast.
V orange juice enough preservative acid. Such fish will lie for at least a week.
What can be cooked from salted salmon
Lightly salted salmon is good as an independent snack. Fish slices on sandwiches with butter or curd cheese - simple and delicious! Lavash rolls with red fish will delight households and guests.
Salted salmon is used as the basis for different dishes. Pates with delicacy fish, pasta for sandwiches and snack cakes - you can’t do without them at any buffet table.
There are a lot of recipes for salads with red fish. With salmon, they are tastier than with any other. For example, familiar to many and "mimosa" with salmon salted at home instead of canned food from a banal dish will turn into an exquisite one! Delicate, moderately salty salmon will make any salad royal. And there are also soups and main dishes - we cook and bake, enjoy the taste.
Note to the owner
- So that the fish does not oversalt, you need to drain the resulting juice or brine, brine for salting in time. If such a nuisance occurs, the fish can be easily resuscitated. It is enough to fill it with cold water or milk for a couple of hours.
- If the fish turned out to be more than necessary, you can freeze part of it in the freezer. To do this, the fish must be carefully wrapped in cling film so that it does not dry out. Keep no longer than 3 months! And it is better to cut it into plates before that.
- Although the snack is useful, it is still for children, pregnant women and women who have babies for guards ( breastfeeding) it’s better not to get carried away, after all, the fish has not undergone heat treatment, and an excessive amount of salt in the diet is useless.
Modern housewives can save a lot if they salt salmon at home. Such cooked fish will be in no way inferior to store-bought fish and will turn out even tastier due to the use of original herbs and spices. If you know how to salt the fish step by step, you can get a slightly salted or medium salted product, depending on your wishes.
Salmon salting at home
There are several options for salting salmon, for which you can take fresh chilled or frozen fish. It is salted in whole pieces, steaks, fillets and slices, the bellies are used for soaking in brine, brine or rubbing with dry spices. If you want to get a fillet, then it is better to butcher the fish until it is defrosted in order to separate the bones with the ridge without leaving any residue and damaging the meat. Defrost the product slowly, preferably on the shelf of the refrigerator.
For dry salting, you need to take sugar, salt, spices, sprinkle the fillet with this mixture and leave for a while at room temperature, if desired, putting oppression on top. Then the finished salted fish is stored in the refrigerator or freezer, wrapped in parchment or foil.
With wet salting, the fish cooks faster, and its taste is more saturated. For cooking, they take a brine from water, salt, sugar and peppercorns, sometimes you can add bay leaves, mustard and dill. The fish is poured with warm brine and becomes ready for use in about two days.
Recipe for salted salmon
Each culinary specialist will need a recipe for salting salmon at home, according to which lightly salted fish is obtained, great for sandwiches or other snacks. Beginning housewives are better off choosing step by step recipe, which will help to understand all the subtleties of technology. You can cook salmon lightly salted in brine or dry, use fillet, steaks or teshu (abdominal part).
How to make salted salmon at home
- Cooking time: 2 days.
- Servings: 10 persons.
- Calorie content of the dish: 195 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
Each culinary specialist will need a recipe for lightly salted salmon at home. From it, the chef will learn how to deliciously salt the fillet in order to later use the resulting product for serving on the festive table or find out how to prepare salty savory sandwiches for the everyday menu.
Ingredients:
- salmon - 1 kg;
- coarse sea salt - 1.5 tbsp;
- sugar - 25 g;
- pepper - 1 teaspoon;
- bay leaf - 1 pc.;
- cognac - 15 ml.
Cooking method:
- If necessary, defrost the fish, gut, separate the head, fins, gills.
- Cut along the spine, remove the spine and bones without peeling. Rinse, dry thoroughly.
- Lay skin down, sprinkle with cognac, sprinkle with salt, sugar, pepper. Instead of cognac, you can take vodka.
- Lay out pieces of bay leaf, turn over, leave for a day in the refrigerator under oppression. Drain the liquid, keep for another day.
- Serve on sandwiches, canapes, tartlets.
in brine
- Cooking time: 1 day.
- Servings: 10 persons.
- Calorie content of the dish: 196 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The following recipe will help you learn how to salt salmon in brine. Such a product has a rich intense salty taste, acquires a pleasant aroma due to the addition of spices and seasonings. It is worth dwelling on how to cook fragrant salted fish, because this process takes less time compared to the dry method of rubbing with salt.
Ingredients:
- salmon - 1 kg;
- water - 1 l;
- salt - 40 g;
- sugar - 1 tbsp;
- pepper - 3 g.
Cooking method:
- Gut the fish, clean from the insides, cut off the fins, head, tail.
- Cut in half, pull out the ridge, remove small bones with tweezers. Wash, dry, put in a deep container.
- Boil water, add salt, sugar, pepper, cool.
- Fill the fillet with brine, cover with a lid, leave for a day in the refrigerator.
Find out also recipes in marinade and more.
dry way
- Preparation time: 1.5 days.
- Number of servings: 8 persons.
- Calorie content of the dish: 194 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
In a quick dry way, you can salt the salmon at home with salt and sugar. If you like sourness in meat, then you should also add lemon juice to the curing mixture. So the fish will become more piquant in taste, acquire a new flavor and will not turn into gruel when cut. The optimal ratio that is used to salt fish is 1 part granulated sugar to 2 parts salt.
Ingredients:
- salmon - 0.8 kg;
- sugar - 40 g;
- salt - 80 g;
- lemon - 1 pc.
Cooking method:
- Prepare the fish: remove the entrails, cut off unnecessary parts, pull out the spine and bones after cutting in half. Rinse with running water, dry thoroughly with paper towels.
- Rub meat with spice mixture lemon juice.
- Cover with a lid, put oppression, pickle for 12 hours.
- Take out the pieces, peel, leave in the refrigerator for another day.
- After that, you can serve it on the table, after cutting it with a sharp knife.
Quick salting
- Cooking time: 3 hours.
- Servings: 10 persons.
- Calorie content of the dish: 197 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
If you need salting salmon in a quick way, then you should pay attention to the following recipe. He will explain in detail how to quickly pickle fillets for a delicious homemade product. Cooked fish is lightly salted, but has a pleasant taste. It is ideal for cutting on a festive table, creating sandwiches or canapes.
Ingredients:
- salmon - 1 kg;
- water - liter;
- salt - 80 g;
- sugar - 60 g.
Cooking method:
- Gut the fish, remove the head, fins and tail. Cut in half, remove backbone, fillet, cut into thin strips.
- Pour cold water in which salt and sugar are dissolved. Keep at room temperature, then refrigerate.
- Three hours later, the home-style dish is ready, it is served on the table in the form of salads, snacks, canapes.
in pieces
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 193 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Another quick option receiving delicious product is the idea to salt the salmon in chunks. The following recipe will help you figure out how to cook such a fish if there are only a couple of hours left before the guests arrive. In an hour, the meat will be saturated with salt, it will turn out with a pleasantly spicy aftertaste and rich aroma. Unlike other options, fine salt is used here.
Ingredients:
- salmon - 1 kg;
- salt - 100 g;
- pepper - 20 g.
Cooking method:
- Defrost the fish if necessary, remove the fins, head, gut if it is whole. Cut in half along the spine, remove all bones to make a fillet.
- Cut the meat into small pieces, put in a plastic container, sprinkle generously with spices, repeat the layers if necessary.
- Close the lid for an hour at room temperature, wrap in a towel. During this time, the meat will be salted to the desired taste.
- Drain the liquid, clean off the remnants of spices. Refrigerate briefly.
- It will be convenient to put in small tartlets directly in pieces (on top of the butter) or use it to make airy fish mousse with cream cheese.
Fillet
- Cooking time: 1 day.
- Servings: 10 persons.
- Calorie content of the dish: 198 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Salting salmon fillets will pass quickly if you know the secrets and features of the procedure. You will be able to salt the fish with a spicy spiciness by adding allspice and white pepper, bay leaf. Salt in this case, it is better to choose large or medium, so that the meat is slowly saturated with it and it turns out not over-salted, but tender and piquant.
Ingredients:
- salmon - 1 kg;
- salt - 60 g;
- allspice - 6 peas;
- white pepper - 15 g;
- bay leaf - 2 pcs.
Cooking method:
- Defrost the fish, if necessary, or clean the chilled from the insides and fins. Cut into two parts, pull out the spine and bones.
- Lay the resulting fillet on cling film skin down, previously sprinkled with pepper, salt and bay leaf.
- Wrap the film, put in a bowl, put on the shelf of the refrigerator. After 24 hours, remove the spices, rinse the slices, serve.
steak
- Cooking time: 1 day.
- Servings: 5 persons.
- Calorie content of the dish: 192 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
This recipe will explain to cooks how to salt salmon deliciously and quickly if it is cut into steaks. The easiest way is to use dry salting to salt the fish, which will harmoniously combine all the spices. The finished product is perfect for serving sliced to decorate dishes or sandwiches, or as an independent cold appetizer.
Ingredients:
- fish steak- half a kilo;
- sea salt - 40 g;
- brown sugar - 20 g;
- a mixture of pink, black, green, white peppercorns - 10 g.
Cooking method:
- Defrost the steak if necessary, rinse, dry.
- Crush the peppercorns with the flat bottom of a glass or a chopping mallet.
- Mix the ingredients for sprinkling, put half on the bottom of a deep bowl.
- Lay the steak on the mixture, sprinkle the rest of the spices on top.
- Wrap with cling film, salt in the refrigerator for a day.
- Drain the liquid, cut into pieces, serve on canapes or in tartlets.
- Brown sugar can be replaced with honey.
How to salt frozen salmon
- Preparation time: 2.5 days.
- Servings: 10 persons.
- Calorie content of the dish: 199 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Salting frozen salmon practically does not differ from using a chilled product in any way, except that it must first be thawed. To pickle healthy fish correctly, you must first remove it from the freezer and wait until it thaws at room temperature. If you want to cut it into fillets, then it is better to do it until it is completely defrosted.
Ingredients:
- red fish - kilogram;
- salt - 120 g;
- sugar - 100 g;
- fresh dill - 200 g.
Cooking method:
- Defrost the frozen fish carcass, cut into fillets, rub with a sugar-salt mixture.
- Put a third of the dill greens on the bottom of the salting dish, lay the fillet skin down on top, cover with the remaining dill.
- Press down with a load for 8 hours at room temperature, put in the refrigerator for two days.
- After that, drain the resulting liquid, cut into pieces and serve.
Teshu salmon
- Cooking time: 1 day.
- Servings: 5 persons.
- Calorie content of the dish: 191 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: easy.
A simple option for performing at home is to pickle salmon bellies, which are perfect for an appetizer with foamy drinks. The salting process lasts quickly, without requiring the hostess to have special culinary skills and abilities. The result is delicious fragrant dish that will appeal to all family members or guests present at the feast.
I am not a biologist-ichthyologist, so my knowledge about the representatives of the Salmon family is extremely scarce. But on the other hand, I reliably know how to salt this fish deliciously. I honestly tried to deal with orders, subfamilies and subspecies, but I realized that for readers of my recipes this is not so important. The main thing is to tell you how to pickle salmon of any kind at home tasty and as quickly as possible. These salting methods are suitable for salmon, trout, coho salmon, sockeye salmon, pink salmon, chum salmon, char and other red fish. Please note that I suggest salting frozen raw materials. Fresh salmon cannot be salted overnight. It will be ready only in a few days, or even weeks, when all potentially dangerous microorganisms will die.
Preparatory stage of salting salmon
- At home, it is better to salt fresh-frozen salmon (this applies specifically to quick salting methods). Since most dangerous microorganisms die at low temperatures, the salting process is reduced to 1-3 days, and in some cases to several tens of minutes (depending on the recipe and type of raw material). However, you should refrain from buying frozen goods several times. An inspection of the head, gills, and skin will help make sure the quality and freshness of the raw materials. There should be no suspicious spots (yellow, gray), visible damage, the integrity of the skin should not be broken.
Note:
Almost all modern models of refrigerators have such a compartment. Send the fish there for 2-5 hours (the duration depends on the size of the raw material). Then defrost in the refrigerator.
- Fresh-frozen fish is recommended to be completely defrosted before cutting, if salting of fillets or pieces is expected. It is easier to remove the skin from a frozen carcass, separate the backbone and cut it into even slices.
- It is impractical to salt large salmon whole. The cutting process is quite simple. Remove the head and tail. These parts of the carcass are used to cook fish soup or fish soups. Cut off the fins. Open the belly with a neat longitudinal incision. Take out the insides. Scrape the remains out of the abdomen with a knife. If necessary, clean the fish from scales. Wash well, especially inside. Dry the surface with paper towels. Now divide the carcass into several parts according to the size of the dishes for salting. You can salt stacks, fillet pieces. It is better not to remove the skin with dry salting. To fillet, cut the fish into 2 pieces along the backbone. Thus, the ridge will remain on one of the fillets. Separate the bones (with a knife, with your hands), and leave the resulting fillet whole or cut into several pieces.
- For salting salmon, dishes made of glass and food-grade plastic are used. Metal containers without enamel are not suitable. It is desirable that the container is tightly closed with a lid to avoid the penetration of foreign odors from other products stored in the refrigerator.
- There are several ways to salt representatives of salmon breeds. The most popular are: "dry" method, salting in brine, salting followed by freezing.
More fatty species (salmon, trout) are best salted in a dry mixture.
Relatively low-fat fish (char, pink salmon) tastes better after salting in brine, followed by pouring vegetable oil.
- To salt salmon with maximum preservation of its taste, it is enough to use only salt and sugar. Traditional proportion: 1 to 3, respectively.
- At spicy salt various seasonings are added to the classic pickling mixture: pepper, lemon zest, fresh herbs, garlic, onion, coriander, etc.
The easiest yet delicious way to salt Atlantic salmon (and more)
So it is recommended to salt more fatty fish, for example, salmon. I had steaks, but fillets, bellies are good. It is not advisable to salt too small pieces in this way - it may turn out to be salted, and the fish itself will come out rough. For this case, it is better third recipe.
Ingredients:
How to deliciously salt salmon fillet (one of the fastest, most reliable ways):
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Prepare the fish: defrost, clean, cut into large pieces if necessary. Dry thoroughly to remove moisture. |
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Measure out the right amount of sugar and salt. You can use sea, cooking. Salt extrafine grinding is better not to take. Small particles dissolve quickly, making the surface of the fish too salty. But inside the salmon will remain not completely salted. |
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Roll the fish in the dry mixture on all sides. You should get a solid salt "crust". The fact that the fish will not take excess salt is a delusion. There is always a chance of oversalting. The main thing is to stop the salting process in time by washing the fish. |
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Pack tightly into a container. To speed up the salting, oppression is installed from above. Cover the dish with a lid. |
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Send to the refrigerator for 24 hours. Under the action of salt, a significant amount of liquid will be released, which must be drained. Try a slice of fish. If you are satisfied with the degree of salinity, wash the fish. If the appetizer turned out to be lightly salted, return it to the refrigerator for another 12 hours. Dry the washed fish. Apply a thin layer vegetable oil without smell. It turns out very tasty! Very delicate taste, the natural smell of a "noble" fish. An excellent filling for pancakes, sandwiches, tartlets, pies, canapes, etc. |
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Salt salmon with dill and vodka (relatively quickly, very tasty and fragrant)
Required products:
How to salt:
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Defrost the fish or parts of it. Coarsely chop or leave the piece whole (if there is a pickling container of a suitable size). Use paper towels to remove liquid from the surface so that it does not interfere with the absorption of salt. |
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In one bowl, add sugar, pepper and salt. If desired, pour in high-quality alcohol, it will add piquancy to the snack. Stir. |
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Put some of the mixture in the bottom of the container. Put 1-2 sprigs of washed dill there. |
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Sprinkle each piece of fish generously with salt. |
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Place the salmon tightly in a bowl, shifting each layer with dill sprigs. |
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Fill the container, cover with a lid. If alcohol was used for salting, it is better to place the fish not in an airtight container, but in a “breathable” natural fabric. For example, a clean (but already washed) linen kitchen towel. So alcohol vapors will come out, only a pleasant aroma will remain. The snack will be ready in about a day. She should spend this time in a refrigerator or balcony (in winter), i.e. at a temperature of +4 ... +6 degrees, without sudden changes. In order for the salting process to go faster, the container with salmon is left for 60 minutes at room temperature, then rearranged in the cold for 12-14 hours. It turns out delicious salted fish. Rinse the fish salted to the desired degree. Store in refrigerator. |
How to pickle salmon at home (apartment) conditions in record time (in just 20 minutes)?
This method is suitable for all species of the Salmon family, but I usually use it for “budget” pink salmon, char, coho salmon. Salting takes less than half an hour. But it tastes better when the pieces are infused in oil. The most tender fish fillet comes out. You can directly on a sandwich or on a plate.
List of required:
Salting step by step:
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I salted the char. Cut up the carcass. Remove the skin. |
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Cut into moderately thin slices. |
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Prepare a strong saline solution - brine. I have already shown this version of home salting (only without onions) in. There I described in detail the preparation of brine. Boil water. Dissolve the salt in it. Keep adding until it dissolves. When the particles begin to settle to the bottom of the bowl, the solution is ready. Cool it down completely. Put the chopped salmon in there. Leave for 20 minutes. |
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Onion cut into half rings. |
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Layer salmon and onions in a jar. Fill with oil. Refrigerate for several hours. The longer the snack is, the tastier it turns out. |
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To serve faster, keep the jar on the kitchen table for about half an hour. |
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See a few more options for home salting red fish.
Norwegian salmon or salmon - delicious and useful fish. Its meat contains a lot of protein and healthy polyunsaturated fats.
The use of salmon improves the functioning of blood vessels, activates brain activity and preserves youth. In spite of high calorie content is a dietary product.
Rules for choosing red fish
Any fish is best purchased live. This can be done at fish farms and in specialized stores. Then there will definitely be a fresh product on your table.
According to the rules, the shelf life of chilled fish is no more than two weeks. To deliver it to almost anywhere in the world, this time is enough, without sacrificing freshness.
Chilled salmon is better to take a whole carcass. The larger the fish, the older it is, the denser and tastier its meat will be. The color of the meat is soft orange, sometimes a little paler, but not brighter.
The surface of the carcass should be covered with even shiny silvery scales. Without yellowness and mucus.
The dimple, resulting from pressure, disappears very quickly. A distinctive feature of salmon is that it practically does not smell.
Like any other fish, salmon starts to spoil from the head. Smell the gills - the smell of rottenness indicates that the expiration date is expiring.
Pay attention to the eyes. If the fish is fresh, then the eyes will be without a dull gray film, pure yellowish.
The purchase of frozen salmon should be taken no less carefully. There should be no yellowness and dents on the surface of the fish, all this indicates that there was a repeated freezing and, possibly, the fish was spoiled.
Often in supermarkets they sell salmon already cut into steaks. Most likely, in this way they sell fish with an expiring shelf life.
This does not mean that it is bad or unusable. You just need to cook the steaks bought in the supermarket as quickly as possible, or freeze them for long-term storage.
Proper defrosting and cutting
Frozen salmon is important to defrost delicately. The main rule of defrosting food is not to rush.
From the freezer, transfer the carcass to the refrigerator for at least a day. How bigger fish, topics longer time defrosting.
In no case do not defrost it in water, especially hot. Otherwise, it will turn out tasteless, loose and watery.
Before cutting the salmon, it is necessary to carefully gut and remove the scales. You can cut the carcass into steaks, salt some wet, grill some, and freeze the remaining pieces. This is the easiest option.
For dry salting, the salmon is milled. This process is simple, although it requires some skill.
Take a rough board and a special knife with a flat blade for milling. Holding the fish firmly by the head, make a longitudinal cut along the ridge with your right hand.
Then, with translational movements away from you, remove the upper fillet from the vertebra. The lower fillet is also cut off.
Remove the ribs with tweezers or cut them off with a knife. Carefully feel the resulting fillet and remove any bones found. Salmon fillet is ready for further culinary activities.
Now let's look at the recipes.
How to salt salmon pieces in a dry way
High cost is the only drawback of salmon. If it is not possible to buy a whole fish or there is no desire to mess with cutting and milling the carcass, then salmon in pieces is a great option.
It is sold in supermarkets both frozen and fresh under the name "trim". These pieces are perfect for dry pickling.
How to properly salt salmon, below:
Wet salting method (in brine)
Fresh salmon steaks are perfectly marinated in brine. This method of harvesting fish avoids re-freezing.
The salmon is tender and flavorful. By adding various spices and seasonings, you can achieve a wide variety of nuances of taste. For salting traditional way you will need:
- Fresh salmon steaks with skin - 4-5 pcs. weighing approximately 100 g each;
- Water - 1 l.;
- White sugar - 1 tbsp;
- Coarsely ground sea salt - 4 tablespoons;
- Wine or Apple vinegar- 20 ml., if you take the usual table vinegar, then its quantity must be halved;
- Laurel leaves - 2 pcs.;
- White peppercorns - 4-5 pcs.
Let's start cooking:
- In water brought to a boil, add salt and sugar;
- Add white peppercorns and bay leaves, pour in vinegar and boil for one minute;
- Cool and strain the marinade;
- Put the salmon steaks in a salting container and pour over the marinade;
- Keep the fish container in the refrigerator for two days, after which the salted steaks will be ready. They can be grilled, baked or eaten just like that.
Very tasty and spicy salmon is obtained in a honey-spicy marinade.
To prepare, take:
- Water - 1 liter;
- Salmon, fillet without skin - 0.5 - 0.6 kg .;
- Coarsely ground sea salt- 4 tsp;
- Laurel leaves - 2 pcs.;
- Black, white and allspice peppercorns 2 pcs. everyone;
- Carnation buds - 4 pcs.;
- Coriander grains - a quarter of a teaspoon;
- Honey is best mustard or herbs - 20 g;
- Brandy or cognac - 25-30 ml.
Let's start cooking:
- Boil the water for the marinade, add sea salt and sugar;
- Put peppers, coriander and cloves into boiling water, boil for about half a minute;
- Turn off the stove and remove the pan, put the bay leaf, honey and brandy;
- Cut the salmon fillet into very thin slices (to cut it easier, you can hold it in the freezer a little);
- Place the fish plates in a flat container for salting;
- Strain the cooled marinade and pour salmon over it, refrigerate for 22-24 hours;
- After the allotted time has passed, remove the finished fish from the marinade and you can immediately serve it to the table, or transfer it to a dry, clean container.
Quick salting recipe for salmon belly
When filleting salmon, the bellies are usually cut off. They are too fat and many do not like them very much.
However, do not throw away such a wonderful product. Salmon bellies keep well frozen. They can be used to flavor baked potatoes.
Salted salmon bellies are a wonderful snack for beer and a wonderful decoration for both festive and festive occasions. everyday table. They are fatter than other parts of the fish and therefore contain more polyunsaturated acids. Together with the bellies, the ridge removed during milling can also be salted.
To prepare, take:
- Belly of salmon and, if any, backbone - 600 g;
- Coarsely ground sea salt - 30 g;
- White sugar - 20 g;
- Freshly ground mixture of peppers - white, red, black, pink, green - 5-7 g;
- Laurel leaf - 2 pcs.;
- Juice of half a lemon.
Cooking:
- Cut off the fins from the abdomen;
- Pour cold water for half an hour, this is necessary to easily separate the skin and remove excess fibers;
- Remove the skin, rinse the abdomens under running water and dry with a paper towel;
- If the bellies are large, then it is better to cut them in portions;
- Mix sea salt, sugar, pepper mixture and crushed bay leaf - this will be a pickling mixture;
- Dip each piece of salmon belly into the pickling mixture and place in the prepared container;
- Pour the fish with juice squeezed from the lemon, make sure that the lemon seeds do not get in - they will be bitter;
- Press down with a press and put in the refrigerator. 22-24 hours - that's how long it takes to pickle a red fish;
- Serve ready-made salmon bellies with potatoes. They are also great for pasta sauces. And you can eat them with beer.
Lightly salted fish: harvesting at home
Lightly salted red fish - quite affordable delicacy. It is sold in small portions in vacuum packs, often already cut into portions.
If you wish, you can cook lightly salted salmon yourself. This process is quite simple, even an inexperienced cook can handle it.
First of all, you need to competently approach the choice of fish for salting. If you buy fresh, then take only the one that has a head. Of course, you don't want to pay for a part that will not be used, but it is the smell from the gills that indicates the freshness of the salmon.
To prepare, take:
- Salmon, filet is better with skin - 1-1.2 kg;
- Coarsely ground sea salt - 60 g;
- White sugar - 40 g;
- Freshly ground white pepper - 4-5 g;
- A small bunch of fresh dill can be replaced with a couple of pinches of dried.
Salt at home:
- Rinse the salmon fillet under running water, check for bones and dry;
- Rinse the dill in a soda solution, dry and chop very finely, using only the leaf parts;
- Mix sea salt, white sugar, freshly ground white pepper and chopped dill - you get a pickling mixture;
- Put the salmon fillet skin down and sprinkle well with the pickling mixture;
- Transfer the fillet to the salting container skin side up and cover with the rest of the mixture;
- Remove for 22-24 hours in the refrigerator, pressing down with oppression;
- The finished fish should be soaked from the brine and can be served immediately.
The video below shows the most easy way salting:
Serving and storing snacks
Salted and lightly salted salmon is an excellent independent dish. It is usually presented as cold appetizer, cut into thin slices and garnished with lime slices and herbs.
If the fish was salted with bones, then before serving they must be removed with kitchen scissors or tweezers.
Salmon is well suited for making sandwiches and canapés. This fish goes well with butter and soft curd cheese.
When laying the festive table, keep in mind that at room temperature lightly salted salmon starts to deteriorate very quickly. The maximum time out of the refrigerator is four hours. It is best to prepare several plates of appetizers and put some in the cold, serving as needed.
We offer you variations of light salads, which are also suitable for holiday table, and for everyday. Some ingredients stay the same, while others change. Every time a new taste!
You can easily bake pike perch in the oven by studying the recipes. No one will refuse such a fish menu!
Everything you wanted to know about the Bonn Soup for Weight Loss is in Plus recipes and a description of the 7-day diet.
Ready salted salmon is stored in a refrigerator in a special vacuum container or in a container with a very good lid, no more than four days. Frozen slightly salted fish is stored for three to four months.
Before laying in the freezer, it is necessary to divide it into portions, since repeated freezing significantly worsens the taste.
Culinary totals
Salmon salting time depends on what you want to get. For slightly salted, a day is enough, but beer bellies need to be salted longer.
Never wash cooked salted fish. Blot it with a paper towel and gently shake off the remnants of the pickling mixture.
Salted and slightly salted salmon - self-sufficient and very tasty dish, which is perfectly set off by citrus fruits, fresh herbs and cottage cheese. Cook and eat this wonderful fish with pleasure!
See the video clip for the principles of home salting fish:
