How to pickle pink salmon at home so that it turns out delicious, “like in a store”, but at the same time, it is exclusively natural without dyes and flavors? Or how to safely salt pink salmon at home so that prepared snacks or salads based on it can be safely eaten by all family members? It is quite simple and certainly much cheaper than buying ready-made fish at a fabulous price, but with an incomprehensible, and sometimes frightening composition. To prepare pickled or salted pink salmon, you need a minimum set of ingredients, all of which are easily accessible, but can turn a piece of fish into a fragrant appetizer worthy of haute cuisine.
Salted pink salmon and pickled salmon are practically the same, the only difference is that spices are added to the marinade, while the set of ingredients of the first recipe is limited only by salt and clean water for washing. It is worth starting cooking according to both recipes with the choice of fish, a not too thick piece without ribs and not from the tail is well suited, it is too thin and can be soaked unevenly, which will adversely affect the taste. Suitable pieces must be washed with purified cool water, but not boiled, it can adversely affect the taste of the finished dish. When washing, it is worth making sure that all the scales are washed off, which often turns out to be on the pink salmon pulp, however, it is not necessary to rub or push apart the fibers of the product - the fish will simply disintegrate.
Washed pieces of fish should be blotted with a paper towel to remove unnecessary moisture, and placed in a shallow bowl with the skin down. Further, the recipes for the preparation of salted and pickled pink salmon begin to differ. For salting, they take a tablespoon of salt and gently sprinkle the pulp in an even layer, it is important to monitor the thickness of the salt at the initial stage, because after an hour almost all the salt will dissolve and it will be difficult to determine the uniformity of salting. Coarsely ground sea salt is recommended for salting pink salmon; it conveys a light shade of taste, which gives the fish a special freshness and taste. In the absence of sea salt, you can use iodized and even ordinary table salt, the taste will be slightly different, but also worthy.
Sometimes experts in salting fish advise putting pieces of fish on an even layer of salt, still skin down, but such actions should be done very carefully - there is a high probability that pink salmon will be oversalted. After salting, the dishes with fish should be tightly covered with parchment paper, tied with a thread and sent to the refrigerator for a day, if more than one piece is prepared, then all of them can be placed on one wide dish so that they do not overlap. The fish will be ready in 3-5 hours, but, according to gourmets, the true taste of salted pink salmon appears only after 6 hours of salting in the cold, fish can be served as sliced, on sandwiches and canapes, in salads and all kinds of toppings.
As for pickled pink salmon, its preparation after the preparatory stage begins with the selection of spices and spices, as well as the choice of the base for the marinade. As a rule, refined sunflower oil is taken as the basis, it does not interrupt the taste and is not bitter, but there are those who like pickled pink salmon in olive oil, corn and even sesame oil. After choosing the oil, it is worth heating it in a pan with the addition of selected spices and spices. It is believed that rosemary, garlic, thyme, juniper and dill are the most suitable, all of these components can be mixed in equal proportions or used separately for the marinade. Spices are thrown into hot oil for several minutes, and then removed from the marinade; in contact with fish, some herbs can be intensively absorbed and hopelessly spoil the taste.
Another essential component of the marinade is salt, it is added to hot oil so that it dissolves quickly and evenly, traditionally coarse or medium sea salt is taken. For 200 gr. half a tablespoon of salt will be quite enough for a piece of fish, but you can also add salt, depending on tastes and preferences, if several pieces are marinated at once, then the salt consumption should be proportionally increased. It is also important not to forget about lime or lemon juice, it will complement the taste of fish, make it rich and refined, the best component is, of course, ripe fresh citrus fruit, for lack of fresh juice, you can buy ready-made juice. But pouring fish with orange or grapefruit juice is not worth it, they will make the fish inedible. Marinated pink salmon is served as an independent dish, a component of salads, a filling for pancakes and as an addition to fish hodgepodge.
Pink salmon is the most affordable variety of red fish. Not everyone loves this product, as it can turn out to be a bit dry. To prevent this from happening, you need to prepare properly. Marinated salmon is tender, juicy and very tasty. Marinated, usually, raw fish, but you can pre-fry the pieces, you get a completely different taste.
Most often, in stores you can buy fresh-frozen whole pink salmon. The fish must first be thawed naturally, then cleaned and gutted. The head, tail and fins can be set aside for making soup, and the cleaned carcass can be marinated whole, but this is not very convenient. Usually, pink salmon is cut into steaks or filleted before marinating.
For pickling, prepare a marinade, which necessarily includes salt, sugar, spices and vinegar. Sometimes lemon juice is used instead of vinegar. Pickled pink salmon is served as an appetizer, used to make sandwiches or salads.
simple recipe
This is the simplest marinade, it can be used as a "base", adding spices to it to your liking.
- chopped pink salmon - about 1 kg;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- table vinegar - 2 tbsp. l.;
- purified cold water - 0.5 cups.
We cut the peeled pink salmon into pieces 1-1.5 cm thick. If caviar is caught during cutting, it can also be marinated along with the fish. Mix a tablespoon of salt and half a tablespoon of sugar, sprinkle the prepared pieces evenly with this mixture. Transfer to a suitable plastic container or glass pan with a lid and refrigerate for 12-24 hours.
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We wash the salted fish under running water, dry it on paper towels, then put it tightly again in a dish with a lid. Prepare the marinade: stir the remaining salt, sugar and vinegar in the water. You can add spices. Pour the marinade over the fish, it is necessary that the liquid covers it completely. We cover the container with a lid and put it again in the cold for 12 hours.
Juicy marinated pink salmon in oil and onion marinade
Adding vegetable oil to the marinade will make the fish especially tender.
- fresh cut pink salmon - about 1 kg;
- salt - 2 tsp;
- sugar - 2 tsp;
- onion - 1 pc.;
- coriander in grains - 1 tsp;
- ground black pepper - 0.5 tsp;
- table vinegar - 2 tbsp. l.;
- vegetable oil - 2 tbsp. l.
Peel the pink salmon and separate the fillet, remove the skin from the fillet and cut it into pieces about 2 cm wide.
Separately, mix salt and sugar, add black pepper and coriander. Mix everything and sprinkle the fillet pieces evenly with the prepared mixture on all sides. Put the pieces in a container with a lid and leave on the table for 1 hour, then place in the refrigerator for 1 day.
Rinse the salted fish with water and dry. Peel the onion and cut into half rings. Mix the fillet pieces with onions. Pour the fish with a bite and oil, mix. Put in the refrigerator for 8-12 hours. During this period, you need to mix the pieces several times.
How to cook pink salmon in the oven juicy and soft - this question worries many housewives. Often, baked fish turns out to be dry, since pink salmon meat is lean, and this can thoroughly spoil the impression of the dish. When using a dry heat oven, you should take a few extra steps to prevent the fish from drying out while baking.
First of all, if your goal is to get a soft, juicy fish, choose chilled pink salmon, not frozen, as when frozen, the fish can lose its taste and beneficial properties. Since pink salmon, like all salmon, is a very delicate fish, it cooks very quickly, so it is important not to overcook it in the oven, otherwise you will have to be content with dry fish. Pink salmon - depending on the size - is baked, on average, from 15 to 30 minutes.
To make the fish juicy, it must be lubricated with a sufficient amount of vegetable or olive oil before baking. To make this task easier, use a special culinary brush. The oil helps the fish stay moist inside while exposed to the dry heat of the oven.
Roasting pink salmon in aluminum foil not only makes it easier to clean the pan or pan later. This method keeps moisture inside the foil to prevent the fish from drying out. This method also allows you to add various flavors to pink salmon - for example, you can add lemon, orange, various herbs and vegetables to fish for a richer taste. Ground black pepper, minced garlic, dill, thyme and Italian seasonings go well with pink salmon. Alternatively, special baking bags can be used, which also keep the fish juicier. Lubricating fish with oil when baking in foil or a bag will have the best effect on its juiciness and softness.
You can also marinate pink salmon fillets to make the fish juicy, soft and fragrant. Fish can be marinated in oil, vinegar, or lemon juice, combined with desired seasonings. Marinating for 30 minutes before roasting is sufficient.
To add extra juiciness to pink salmon, you can use sauce - the fish will partially absorb it and become more moist. For example, you can make a quick sauce by whisking together regular yogurt, honey, mustard, and chopped dill. You don’t need to marinate pink salmon in the sauce - just grease the upper surface of the fish with it before sending it to the oven. The easiest option is to grease the pieces of fish with mayonnaise and bake, which will also give the fish softness and juiciness.
So, if you are wondering how to cook pink salmon in the oven juicy and soft - go ahead, get acquainted with our selection of recipes!
Salmon baked with butter and lemon
Ingredients:
500 g pink salmon fillet,
1-2 tablespoons vegetable or olive oil
2-3 slices of lemon or orange
salt and pepper to taste.
Cooking:
Preheat oven to 200 degrees. Lay a portioned piece of pink salmon in the center of a square piece of foil. Be sure to use enough aluminum foil to wrap around the entire piece of fish.
Drizzle the top of the fish with oil. Season with salt and pepper to taste. If desired, you can use your favorite spices, such as basil or oregano. You can also bake vegetables such as onions, zucchini and tomatoes along with pink salmon in foil. Add lemon or orange slices to enhance the flavor.
Fold the edges of the aluminum foil over the pink salmon so that the fish is completely wrapped. Bake for about 15-20 minutes or until the fish is fully cooked.
Baked pink salmon in mustard-honey marinade
Ingredients:
400 g pink salmon.
For marinade:
2 cloves of garlic
3 tablespoons lemon juice,
3 tablespoons of honey
3 teaspoons mustard,
1/8 teaspoon salt
1/8 teaspoon chili pepper
3 pinches ground black pepper
parsley.
Cooking:
Preheat oven to 200 degrees. Mince the garlic and mix all the ingredients for the marinade together thoroughly. Cut the pink salmon in half and marinate for 30 minutes to 2 hours, turning the fish several times. Put the pink salmon on a baking sheet or in a baking dish and bake for 12 minutes. Garnish the fish with chopped parsley and serve immediately.
Baked salmon stuffed with cheese and mushrooms
Ingredients:
1 pink salmon
2 bulbs
100 g cheese
200 g champignons,
80 g mayonnaise,
3 garlic cloves,
1/2 lemon
seasoning for fish
salt and ground black pepper,
butter.
Cooking:
Rinse pink salmon, make an incision along the belly, gut, remove the spine and all small bones. Drizzle the fish with lemon juice and set aside.
In a bowl, mix mayonnaise with salt and fish spices. Add garlic passed through the press, mix. Lubricate the fish inside and out with the resulting sauce and leave to marinate for half an hour.
Chop mushrooms and onions and fry in butter. Stir the mixture with grated cheese, season with salt and pepper. Put the resulting filling into the cavity of the fish, wrap it with cooking string, wrap in foil and put in the oven for about 1 hour.
Marinated baked pink salmon with yogurt, mustard and dill sauce
Ingredients:
For pink salmon in marinade:
4 pink salmon fillets,
4 tablespoons lemon juice,
2 tablespoons vegetable or olive oil
4 tablespoons fresh dill.
For sauce:
60 ml plain yogurt
3 tablespoons of mustard,
3 tablespoons fresh dill
2 tablespoons lemon juice.
Cooking:
Combine all marinade ingredients in a large bowl. Put the fish in a bowl so that it is evenly covered with marinade. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Mix all sauce ingredients in a small bowl. The sauce can be stored in a covered container in the refrigerator. Preheat oven to 200 degrees. Place salmon on a baking sheet lined with foil, season with salt and pepper to taste, and bake for 10 to 15 minutes. Serve fish with prepared sauce.
Pink salmon baked with vegetables
Ingredients:
500 g pink salmon fillet,
6 potatoes
2 bulbs
2 boiled beets,
2 carrots
300 ml heavy cream
2 tablespoons of mustard,
1 teaspoon dried basil
salt and ground black pepper.
Cooking:
Cut the salmon fillet into thin long pieces. Dice vegetables. In a deep bowl, mix cream, mustard, dried basil, salt and pepper. Put the vegetables in a baking bag and pour in the cream mixture. Seal the bag and shake gently to coat the fish and vegetables with the mixture. Bake in a preheated oven at 200 degrees for about 45 minutes.
We hope that the question of how to cook pink salmon in a juicy and soft oven will no longer bother you, because your fish - thanks to our tips and recipes - will always turn out just delicious! Bon appetit!
The fish, which will be discussed today, is very healthy, tasty, and its proteins are easily absorbed by our body.
Apparently, because of this, salted pink salmon at home (very tasty, like salmon) is often served not only as a main course, but also as an appetizer. On any table, such a treat is literally in great demand, because the fish delicacy literally melts in your mouth and shares its piquancy with the taster.
Today I will tell you how to properly salt your favorite pink salmon at home with my own hands in different ways, and I will also share simple secrets for choosing high-quality fish. We will talk about all this in more detail later.
How to choose a good salmon for salting
To pickle delicious pink salmon with your own hands - a dietary and very tender product - you first need to buy a high-quality fish carcass. This is easy to do if you know exactly what to look for when buying.
- Among all the fish diversity, choosing a fresh, not rotten and unspoiled carcass is quite simple. Fresh pink salmon does not have an unpleasant odor, its eyes are not cloudy, and the gills are red.
- For the salting process, fresh frozen and chilled fish are ideal.
*** It is not recommended to use fresh fish that has not been frozen, since it is exposure to low temperatures that allows you to kill all harmful microorganisms in raw pink salmon.
- It is also very important to buy fish from trusted producers. If you have any in mind, then I advise you to definitely use their services. A seller unknown to you may turn out to be unscrupulous, and this may manifest itself in the fact that before selling, he will soak the fish in a special solution that will increase its weight.
General principles of salting pink salmon at home
- When using frozen fish, remember to defrost it properly. Natural defrosting falls under this concept, and, accordingly, a complete rejection of quick defrosting methods.
*** It is highly undesirable to defrost pink salmon in the microwave or using hot water. No matter how you hurry, the fish carcass should move away from the cold itself.
- First, let it thaw in the refrigerator (transfer it from the freezer to the middle or bottom shelf of the refrigerator), and then put it on a plate, where it will continue, or rather, complete the defrosting process - slow and even.
- Cleaning the fish from the fins should be carried out with special shears - they greatly facilitate this unpleasant process.
*** But the knife must be used very carefully, as there is a high risk of damaging the delicate skin of an expensive representative of the salmon family.
- It is fundamentally necessary to salt pink salmon in glassware. Containers made of plastic, and even more metal, should not be used.
- Salt for salting is suitable for any, except for iodized.
- Chopped fresh herbs (any to your taste) and fragrant chopped garlic will help to give an unusual spicy aroma and taste to appetizing, like salmon, salty (at home) pink salmon. But apple cider vinegar and lemon juice can make it softer and more delicate.
- Store the finished salted pink salmon fish for a short time on the shelf of the refrigerator. It is not worth increasing the shelf life of a delicacy by keeping it in the freezer.
Delicious salted pink salmon at home, like salmon (dry salted recipe)
The first recipe that we will consider is the salting technology without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, red fish itself.
Of course, you will have to tinker with cooking the red fish, but if you know what awaits you - a fragrant and satisfying snack - you can work hard.
Ingredients
- Pink salmon - 1-1.5 kg;
- Sugar - 2 tbsp. l.;
- Salt - 3 tbsp. l.
We salt correctly and tasty pink salmon at home without marinade in steps
We cut the carcass of red fish for dry salting
- We completely defrost pink salmon in advance (as described above), but not completely. Let the carcass remain a little icy - it will be easier to carve it.
- So, we clean the slightly frozen fish from the scales, then cut off the head (it will not work for salting, but you can make a delicious fish soup out of it) and open the abdomen, removing all the insides.
- Under running water, wash the cut peeled pink salmon from the inside and out.
- Now we make an incision on the back. The fins can be removed at this stage, but if they do not bother you, then you can cut them off later along with the skin.
*** For those who wish to salt the red flesh with the skin, I advise you to cut off the fins not with a knife, but with scissors (as already mentioned above).
- With the help of a knife and our own hands, we separate the delicacy meat from the salmon family from the skin. If the skin is separated from the meat, carefully cut it off. We perform such a laborious procedure on each side.
- We also cut off the tail - we don’t need it: there are quite a lot of bones and veins in it, so you can safely leave it, like the head, for cooking homemade fish soup.
- Finally, we separate the fish from the ridge. We do this exclusively with our hands, since they feel the bones that need to be removed better than any device. This completes the cutting of the pink salmon - a beautiful tender fillet is ready for salting.
Step-by-step dry salting of pink salmon in pieces
- First, combine the indicated amount of salt and sugar in a bowl.
- We divide the fillet into pieces (but if you want to salt the fillet, then you can skip this step).
- Pour the sweet-salty mixture into the bottom of a glass container (for example, a food container).
- Next, put fish pieces on it, sprinkle them carefully with the same mixture and cover with a second layer of chopped pink salmon. Sprinkle the second layer with plenty of salt and sugar and tightly cover the container with a lid.
- For a day, we put the red fish to salt in the refrigerator (not to be confused with the freezer). After 24 hours, the fish will be completely salted and ready for tasting.
This completes the classic dry salting process. You can try your delicacy and enjoy its extraordinary aroma and even more original taste.
How to quickly salt pink salmon steaks in a spicy-salty marinade
This culinary instruction is very similar to the previous one, even the salting time is the same for them, the only difference is that the method of salting is different.
Ingredients
- Fish steaks (pink salmon) - 5 pcs.;
- Water - 0.5 l;
- Bay leaf - 3-4 pieces;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Vegetable oil - 2-3 tbsp. l.;
- Black peppercorns - 5 pcs.
Salting pink salmon in the marinade: a quick recipe at home
- We spread the finished steaks on the bottom of the salting container (if you have a whole fish and you get the steaks yourself, then see the method of cutting the carcass in the recipe above) and flavor them with spices.
- We make the marinade: boil water, then bring its temperature to room temperature, then mix with sugar, salt and stir until they are completely dissolved.
- Pour the pieces of fish with the finished marinade - the liquid should completely cover them. Next, cover the glass container with a lid and place in the refrigerator exactly for a day.
- After a day, we remove the fish from the marinade, transfer it to a dry, clean container and pour sunflower oil (in our case it will be vegetable) oil to soften it a little.
*** The calorie content of pink salmon in salted form is not so high - only 160-170 kcal per 100 g. Such indicators allow you to enjoy your favorite product from the heart and enrich your body with useful elements that are fully contained in this variety in such a “delicious” way red fish.
You can make many delicious dishes from salted pink salmon: canapes, sandwiches, salads and many other unusual snacks. The main thing is to know how delicious salted pink salmon is prepared at home.
Since it also belongs to the salmon family, housewives often try to pickle pink salmon for salmon and make it just as tasty. I have described salting recipes in marinade (brine), oil and without them (“dry” version) - you just have to choose the most suitable one for yourself and try it in your kitchen.
I wish you good luck and bon appetit!
Sokolova Svetlana
Reading time: 2 minutes
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Salting pink salmon at home quickly and tasty is a simple matter. The main thing is to decide on the method of salting (dry or classic with brine).
Salting pink salmon is a quick and easy way to cook fish, allowing you to store the finished product in the refrigerator for several days. Salted fish can be served as a separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.
Salt and sugar (2 main components) and additional spices that give a pleasant spicy taste (for example, coriander) are used to prepare pink salmon.
- Both fresh-frozen and chilled pink salmon are perfect for salting. The process of preparing a dish from fish exposed to low temperatures immediately after slaughter is more preferable, since almost all harmful organisms die as a result of freezing.
- The fish must be fresh. You can identify a good pink salmon by its red gills, clear eyes and the absence of an unpleasant odor.
- For salting, you must use high-quality fish fillets from trusted manufacturers. Unscrupulous sellers soak salmon sirloin in a special phosphate solution to increase weight.
- It is not recommended to resort to a quick defrosting process (using hot water or a microwave oven). It is better to wait until the fish thaws naturally (in the refrigerator, and then in a plate on the kitchen table), evenly and gradually.
- In order not to spoil the taste, salt in a glass dish. Avoid metal and plastic plates.
- To give a special taste and aroma, use finely chopped garlic and fresh herbs when pickling.
- It is not recommended to use iodized salt in the salting process.
- Store salted fish in the refrigerator. Do not put the product in the freezer to extend the shelf life.
- Lemon juice and apple cider vinegar are excellent additional ingredients that make the fish tender and softer.
- To make the removal of fins as easy as possible, use special scissors. If removing with a knife, be careful not to accidentally cut the pink salmon's skin.
Salted salmon calories
Pink salmon is a source of easily digestible proteins (22 grams per 100 grams). The fish belongs to dietary food products, has a wide range of applications in cooking.
The calorie content of salted pink salmon is about 160-170 kilocalories per 100 grams
Most of the calories come from proteins. Fat is approximately 9 grams per 100 grams of product. The fish does not contain carbohydrates at all.
The fastest and most delicious recipe for lightly salted pink salmon
Ingredients
Servings: 20
- gutted pink salmon 1200 g
- salt 2 tbsp. l.
- sugar 2 tbsp. l.
- coriander 4 things
- black peppercorns 6 pcs
- vegetable oil 1.5 st. l.
per serving
Calories: 154 kcal
Proteins: 19.5 g
Fats: 6.2 g
Carbohydrates: 4.8 g
4 o'clock 50 min. Video recipe Print
I take fresh-frozen pink salmon (gutted) weighing up to 1.2 kg. I remove the skin. I separate the loin from the bones.
I cut the fillet into pieces of the same size (across from the ridge).
In a separate bowl, mix salt and sugar. I pour coriander seeds and black peppercorns.
Pour the resulting mixture into the bottom of the glassware. I spread the fish in an even layer so that not one piece overlaps the other. I make another layer of salt, sugar, pepper and coriander. Then I pour vegetable oil, cover with a lid and put it in the refrigerator.
You can eat salted and fragrant pink salmon after 18-20 hours.
Classic recipe
The main feature of cooking is the absence of unnecessary spices. In the classic recipe, the delicate taste of pink salmon is in the foreground.
Ingredients:
- Pink salmon fillet - 1 kg,
- Salt - 2 large spoons,
- Sugar - 1 tablespoon
- Vegetable oil - 100 ml.
How to cook:
Be sure to take glassware for cooking.
- To save time, I take a cleaned fish without a tail and head. I cut into portions. Standard thickness - 3 cm.
- I shift the fillet parts into a bowl where salt and sugar are mixed. I rub and roll the pieces in a plate. I transfer to another dish. I water with vegetable oil. Sprinkle a little salt on top.
- I close the plate with a lid. I leave to pickle for 120-180 minutes in the kitchen. Then I put it in the fridge for 24 hours.
Salt pink salmon in brine with sugar
Ingredients:
- Fish (loin) - 1 kg,
- Water - 1 l,
- Sugar - 200 g,
- Salt - 200 g.
Cooking:
- I cut the finished loin of pink salmon into neat pieces of medium size. I don't take off the skin.
- I pour water into a separate glass dish. I spread the indicated amount of sugar and salt. Mix thoroughly until the ingredients are completely dissolved.
- I put the fish pieces in the brine. Marinate 3-4 hours. I drain the liquid and serve the fish on the table.
Videos cooking
Whole pink salmon
Ingredients:
- Pink salmon (whole fish) - 1 kg,
- Sugar - 25 g,
- Salt - 60 g,
- Bay leaf - 2 pieces,
- Allspice - 6 peas.
Cooking:
- I defrost fish. I cut the carcass, removing excess parts (tail, fins, head). I carefully remove the insides. Wash the cut fish thoroughly under running water. I let the liquid drain, I dry it.
- I'm going to clean up my skin. I pry with a sharp knife, remove the skin. I divide the fish into 2 parts. Carefully I take out the bones and the ridge. After the preparatory procedures, you will get 2 peeled large pieces of fish.
- I am preparing a mixture for salting from a tablespoon of sugar, 60 grams of salt and allspice. I roll the parts of the fish on both sides. I put it in an enamel bowl. Additionally, I put bay leaves (2 things according to the recipe).
- I cover the dish with a lid and leave it to salt for 24 hours, putting it in the refrigerator.
- After 1 day, I take out the dishes and enjoy the fragrant and tasty salted pink salmon.
How to salt pink salmon slices in oil with lemon
Ingredients:
- Fish - 1 kg,
- Lemon - 1 piece,
- Salt - 2 tablespoons,
- Sugar - 1 teaspoon,
- Sunflower oil - 150 g.
Cooking:
- I cut pink salmon, removing excess parts: tail, head and fins. I rinse thoroughly.
- I free the fillet from the ridge and bones. I take off my skin. I do it carefully and slowly, so as not to accidentally separate the flesh of pink salmon along with the skin.
- I cut the finished sirloin with a sharp knife into slices of 5- or 6-cm thickness.
- I spread it on a plate, sprinkle with salt and put sugar. I mix the pink salmon pieces with a wooden spoon without damaging the fish.
- My ripe lemon. I cut into thin half rings, remove the seeds.
- I spread the salted and candied pink salmon in layers in a glass jar. First, a few pieces of fish, then 3-4 thin lemon slices. I repeat the process until the ingredients run out. I make a layer of lemon on top.
- I fill the fish with sunflower oil, 150 grams is enough.
- I close the jar, put it in the refrigerator for 24 hours.
Video recipe
The next day, salted fish with lemon can be eaten. There are similar recipes for salting mackerel and herring.
Salted salmon fillet recipe with mustard sauce
Ingredients:
- Pink salmon - 1 kg,
- Sugar - 3 tablespoons,
- Salt - 3 large spoons,
- Olive oil - 5 large spoons,
- Dill - to taste.
For sauce:
- Spicy mustard - 1 large spoon,
- Sweet mustard - 1 tablespoon
- Vinegar - 2 large spoons,
- Olive oil - 80 g.
Cooking:
It is much easier to remove the insides from slightly frozen fish, rather than completely thawed.
- I clean the fish from scales, gut and decapitate. I remove the skin, remove the spine and bones. Thoroughly wash the sirloin.
- After receiving the sirloin without bones, I proceed to slicing. I cut into neat pieces of the same size.
- I take a big pot. I grease the edges with olive oil, pour a part to the bottom. I put the pieces in layers, add finely chopped dill, sugar and salt. I close the pot with a lid. I put it in the refrigerator for 48 hours.
I serve salted fish with a special sauce made from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate tank.
How to pickle pink salmon "under the salmon" in oil
Pink salmon is an affordable alternative to the more expensive fish of the Salmon family. It is inferior to salmon in taste, but due to its affordable cost and high prevalence, it looks more preferable in the preparation of everyday dishes.
To cook delicious salmon salmon, you need to take a good and fresh fish with a dense structure, uniform color without bright and unnatural shades. When buying a fish with a head, pay attention to the eyes (should be transparent, not bloody or cloudy).
Ingredients:
- Fillet - 1 kg,
- Vegetable oil - 100 ml,
- Boiled water - 1.3 l,
- Salt - 5 large spoons,
- Onion - 1 head,
- Lemon - half a fruit
- Fresh herbs - to taste.
Cooking:
- I cut the fillet into beautiful pieces of the same size. I put it aside.
- I turn to the preparation of a pickling solution. I stir the salt in the cooled boiled water. I dip the pieces of pink salmon in salted water for 7-9 minutes.
- I take it out, let the liquid drain and dip it with paper towels to get rid of excess salt.
- I take beautiful glassware. I spread the salted fish in layers. Each layer of pink salmon is poured with vegetable oil. I send the finished dish to the refrigerator for 1 hour.
Cooled and salted pink salmon is served on the table, garnished with lemon slices, thin onion half rings and fresh herbs.
Salted pink salmon in 1 hour
Ingredients:
- Frozen fish fillet - 800 g,
- Water - 400 ml,
- Salt - 2 tablespoons,
- Olive oil - 100 ml.
Cooking:
- I do not defrost the fillet completely, so that it is easier to cut into portioned pieces. I put the neat bits aside.
- I'm preparing saline solution. In 400 ml of boiled warm water I stir 2 large spoons of salt. Dip the peeled potatoes in to check if they are salty enough. If the vegetable floats, you can start salting.
- I dip pink salmon for 6-7 minutes in the prepared solution with salt.
- I catch, wash in cool boiled water to wash off excess salt. I dry it with kitchen paper towels or napkins, removing the liquid.
- In parts I shift into a glass dish, adding olive oil. I spread all the pink salmon and pour all the olive oil. I put it in the fridge for 40 minutes.
After the allotted time, I take it out of the refrigerator and use it in salads or to make delicious sandwiches. Bon appetit!
Unusual recipe with spicy sauce
Ingredients:
- Fresh fish - 1 kg,
- Table salt - 100 g,
- Sugar - 1 large spoon,
- Orange - 2 things,
- Dill - 1 bunch.
For sauce:
- Mustard with grains (French) - 20 g,
- Honey - 20 g,
- Vinegar - 20 g,
- Olive oil - 40 g.
Cooking:
- I clean the fish, remove excess parts, rinse thoroughly. I dry the finished fillet with paper towels.
- I cut oranges into thin slices.
- I rub the fillet with a mixture of sugar and salt. I'm not in a hurry, I do it carefully so that the fish is completely salted.
- I shift the pink salmon into a glass cup, pour finely chopped dill. Place thin slices of orange on top.
- I put it in the refrigerator for 24 hours.
- I'm preparing a sauce for salted fish. In a small bowl, mix French mustard and honey. I add vinegar and olive oil to the resulting mixture. I mix thoroughly.
I serve the dish along with an unusual sauce.
Dry salting method
Ingredients:
- Fish fillet - 1 kg,
- Salt - 2 large spoons,
- Sugar - 1 tablespoon
- Ground pepper - 5 g,
- Bay leaf - 2 things,
- Allspice - 5 peas.
Cooking:
- Gently gut the fish, remove the fins and head. I cut it lengthwise into 2 large pieces. I remove the rib bones and the spine.
- In a separate dish, I prepare a mixture of salt, sugar, a pinch of ground black pepper, bay leaves and a few peas of allspice. I mix.
- I sprinkle pieces on both sides. I roll it up and put it under oppression for 24 hours. After the allotted time, I cut into portioned pieces and serve.
How easy it is to salt pink salmon milk
When salting, it is better to use milk from fresh fish. After extraction, the product must be washed several times under running water. It is better to proceed to cooking only when the milk is completely dry. It is as simple and unsophisticated as possible. True, you will need to wait about 2 days.
Ingredients:
- Milk - 400 g,
- Sugar - 20 g,
- Salt - 20 g.
Cooking:
- I place thoroughly washed and dried milk in a container.
- Sprinkle with a dry mixture of salt and sugar. Add pepper or other favorite spices if desired. I close the container with a lid. I shake it several times.
- I put the container in the refrigerator, closed, for 48 hours. From time to time I open the lid without taking out the container.
- After 2 days the milk is ready for consumption.
Pickled milk
A more interesting recipe for making pink salmon milk with the addition of onions and vinegar.
Ingredients:
- Milk - 200 g,
- Onion - half head
- Vinegar 3 percent - 150 g,
- Salt - 10 g,
- Black peppercorns - 5 pieces,
- Lemon, fresh herbs - for decoration.
Cooking:
- I add thoroughly washed milk to a clean enameled dish.
- I pour vinegar, put a finely chopped onion. Salt and black peppercorns. Mix carefully.
- I send it to the refrigerator for 7-9 hours.
- When serving, I decorate with lemon slices and sprigs of fresh herbs (to taste).
Pink salmon is an incredibly tasty and relatively inexpensive red fish, which in the hands of a skilled housewife will turn into a real delicacy. Cook with pleasure, taking as a basis one of the presented recipes. Good luck!
