Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will compete with them. To meet your budget and be sure of the quality of the salinity, you can choose the fish and cook it yourself. And how to salt pink salmon at home is described in our article.
Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. low calorie and low cost make it a particularly attractive red fish. At heat treatment, especially when frying, it will lose some of its nutritional value. To preserve the vitamins in the maximum volume, it is better to bake or pickle it. Salting pink salmon is a quick way to cook a fish that will become a table decoration and retain its taste and nutritional properties for a long time.
- Choose a quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and whole fins. Frozen carcasses must have a certificate indicating the location of the catch and the expiration date, but it will be possible to fully verify the quality only after defrosting.
- It is better not to buy ready-made pink salmon fillet, especially in unverified places, as unscrupulous sellers soak it in phosphates to increase weight and more presentable appearance.
- Frozen fish is best thawed on the bottom shelf of the refrigerator. Defrosting in water or in water will damage the fibers and lose nutrients.
- For salting, you will need dishes made of glass, plastic or clay. A metal container exposed to salt can spoil the taste and appearance fishes.
- The appearance of the product can be spoiled by iodized salt, so it is better to use ordinary rock salt.
- Due to the tender and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
- The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil taste qualities salted pink salmon.
- If the fish is too well salted and seems salted, you can pour it with chilled boiled water and leave for a few minutes.
- Salted fish will keep in the refrigerator for several days. For better preservation, the pieces must be lubricated with vegetable oil.
How delicious to salt pink salmon and how to properly cut it?
- Wash the fish and clean the scales.
- Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. From these "waste" you get a delicious ear.
- Cut open the belly and remove the innards.
- If there is caviar in the belly, it can also be salted.
- You can cut the fish into any pieces you like. To remove the skin or not is also at the discretion.
Salting pink salmon at home can occur in two ways: wet, using marinade or brine, and dry, using only salt and spices.
For dry salting, it is better not to remove the skin from pink salmon, and use coarse salt. In this way, the fish will be salted quickly.
Ingredients:
- pink salmon fillet - 1 kg;
- salt - 4 tablespoons;
- sugar and spices as desired.
How to pickle pink salmon at home?
- Cut the prepared fish into large pieces and remove small bones.
- Sprinkle the pieces with salt and fold the salted meat to each other.
- Wrap the pieces in cotton cloth and place on a wooden board in the refrigerator.
- You can also put the fish wrapped in a cloth in a glass dish and press down with a jar of water or a saucepan.
- During the night, the fish will have time to salt. Remove excess salt and rinse gently with water.
Ambassador of pink salmon for salmon
To make pink salmon fatter, vegetable oil is used in the recipe. prepared according to this simple recipe fish differs little from salmon.
- pink salmon - 1 kg;
- lemon juice - 1 tablespoon;
- salt - 2 tablespoons;
- bay leaf - 1 piece;
- sugar - 1 tablespoon;
- vegetable oil - 2 tablespoons;
- peppercorns - 10-12 pieces.
How to salt pink salmon with butter?
- Prepare the fillet, cut it thinly and place it in a salting container.
- Add lemon juice to the fillet and mix.
- Top with pepper, sugar, salt and chopped bay leaf.
- Put the fish in the refrigerator for 24 hours, crushing it with oppression.
- After a day, grease the pieces with oil and try.
in the marinade
An excellent option for cooking light-salted pink salmon at home is to use marinade.
- pink salmon - 5 steaks;
- sugar - 1 tablespoon;
- water - 0.5 l;
- salt - 2 tablespoons;
- peppercorns - 5 pieces;
- bay leaf - 4 pieces;
- rast. oil - 3 tablespoons.
How to pickle pink salmon at home?
- Put the prepared steaks in a bowl and add spices.
- For the marinade, boil water, add salt, sugar, cool to room temperature.
- Pour the marinade over the fish so that it is completely in the water.
- Close the container and put it in a cold place for one day.
- Remove salmon from marinade and drizzle with oil to soften.
After freezing, the fish loses some of its useful properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which probably affected its quality. High-quality fish will not be so easily separated from the bones, and it can be safely salted.
Ingredients:
How to salt pink salmon after freezing?
- Prepare pink salmon for salting.
- Mix sugar with salt and carefully coat the fish pieces with the mixture.
- Place the fish in the refrigerator for 1 day.
- A high concentration of salt will dry out the product more strongly and faster. Ready fish can be stored no more than 3 days.
This cooking recipe will surprise all guests.
Ingredients:
- pink salmon fillet - 1 kg;
- orange - 2 pieces;
- salt - 2 tablespoons;
- dill - a bunch;
- sugar - 1 tablespoon.
For sauce:
- honey - 20 g;
- mustard - 20 g;
- vinegar - 20 g;
- rast. oil - 40 g.
For submission:
- greenery;
- olives;
- lemon juice.
How to salt pink salmon with honey?
- Prepare fish fillet and dry. Put in a suitable container with a lid, preferably glass or plastic.
- Peel the orange and cut into rings.
- Finely chop the dill.
- Mix sugar and salt and rub the fish.
- Sprinkle chopped dill on top and top with orange slices.
- Close the container and put it in a cold place for 1 day.
- When the fish is salted, prepare the sauce. To do this, mix all these ingredients until a homogeneous consistency.
- Cut the fish fillet into thin slices and put on a dish. Garnish with olives and herbs on top, pour over lemon juice. Serve with honey mustard sauce.
To add spice and originality, fish can be salted by adding coriander and mustard.
For the dish you will need:
- pink salmon - 0.8-1 kg;
- salt - 2 tablespoons;
- mustard - 3 tablespoons;
- vegetable oil - 20 g;
- sugar - 2 tablespoons;
- coriander - 1 teaspoon.
How to salt pink salmon at home will show the video. The main actions are as follows.
- Prepare salmon fillet.
- Grind coriander in a mortar and mix with sugar and salt.
- Sprinkle the fillet with the mixture.
- Mix mustard with oil.
- In a container where pink salmon will be salted, put one fillet and pour sauce on top. Then put the second and pour the remaining sauce.
- Close tightly and put in the refrigerator. After 6-8 hours, take out the fillets and swap them. Remove for another 10-12 hours.
- When the fillet is ready, wipe it with a paper towel and cut into pieces.
Salted pink salmon snacks
We figured out the question of how to salt pink salmon at home. Now consider the recipes for snacks with salted pink salmon. It is ideal for various snacks, sandwiches and salads.
Appetizer with cheese
A great replacement for already boring sandwiches. You will need the following products:
- salted pink salmon - 200 g;
- mayonnaise - 2 tablespoons;
- greenery;
- hard cheese - 100 g;
- boiled egg - 1 piece.
This is the step by step preparation.
- Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
- Cut the fish into thin strips.
- Put the filling in the center of the strip and roll up the roll.
- Attach an olive, a roll, and then another olive to the skewer so that the rolls do not unwind.
- Put the lettuce leaves, skewers on a dish beautifully and serve.
Lavash snack
Such an appetizer is quite simple to prepare, but it looks festive, elegant and will become a table decoration. For cooking, in addition to fish, you will need pita bread, creamy soft cheese, dill, mayonnaise.
That's the preparation.
- Cut the fish into thin pieces.
- Finely chop the dill.
- Lubricate pita bread with cream cheese, mayonnaise, sprinkle with dill.
- Arrange the pieces of pink salmon and roll into rolls.
- Ready rolls put in the freezer for 15-20 minutes.
- Cut the rolls into small pieces.
For this appetizer, you can use store-bought tartlets or make your own. To make the appetizer look spectacular and appetizing, you can decorate it with olives, herbs and red caviar.
- salted salmon - 200 g;
- cucumber - 1 piece of medium size;
- mayonnaise or cream cheese- 80 g;
- mustard - 1 teaspoon;
- sour cream - 1 tablespoon;
- greenery.
The principle of preparation is quite simple.
- Cut salted salmon into small pieces.
- Peel the cucumber and cut into cubes the same size as the fish.
- For the sauce, mix sour cream, mustard, mayonnaise.
- Mix chopped pink salmon and cucumber with sauce.
- If pink salmon is low-salted at home, then add a little salt to taste.
- Fill the tarts with the prepared mixture.
- Decorate the tartlets with sprigs of greens and arrange on a platter.
Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in capable hands experienced hostess will become real culinary masterpiece. Especially if it is properly salted.
Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.
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. Pickled, 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. Shift to the appropriate Plastic container or a glass pan with a lid and put in the refrigerator for 12-24 hours.
Read also: Cauliflower in batter - 11 recipes
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.
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 vinegar- excellent additional ingredients that make the fish more 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 products nutrition, 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
main feature cooking - no extra spices. V classic recipe is in the foreground delicate taste pink salmon.
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 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 prepare delicious pink salmon"for 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. Ready meal I send it to the refrigerator for 1 hour.
I serve the cooled and salted pink salmon on the table, garnishing 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 for cooking 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 black ground 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
More interesting recipe preparation of 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!
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 your own hands. different ways and also share simple secrets selection of 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 in raw salmon all harmful microorganisms.
- 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 ways defrosting.
*** 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 red fish, but if you know what awaits you - fragrant and hearty snack- and you can try.
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. On this, the cutting of the humpback is over - beautiful tender fillet ready to be salted.
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 more 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!
Pink salmon is a delicacy that is valued for its taste and benefits for the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.
How to fillet properly
By pickling red fish at home, you can afford to enjoy fish delicacies every day.
The salting process is simple, you just need to properly gut and cut the pink salmon carcass:
- the head, fins and tail are removed first;
- then the ridge and bones are cut out;
- all entrails are removed from the carcass;
- the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
- carcasses are washed under running water and dried with a paper towel.
When the fillet is ready, you can flavor it with various marinades to shade and diversify the fishy taste. And from the severed head and fins it is easy to prepare rich ear even at the stake.
Delicious salted pink salmon recipes
Dry way
Fish fillets can be salted without the use of filling.
For the dry method of salting is taken:
- gutted small fish - 1 pc;
- coarse salt - 3 tbsp. l. without a slide;
- granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).
Salting without marinade looks like this:
- Combine sugar and salt in a bowl.
- Pour the mixture into a food grade plastic container.
- Put a piece of fish on a sweet-salty pillow.
- Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then sprinkle the dry mixture over the fish again.
- Cork the container and put it away for a day on the refrigerator shelf.
On the second day, a lightly salted, melting red fish will appear on the table.
Salting "under the salmon"
Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less the fillet is treated with temperature, the more nutrients will remain in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.
Ingredients:
- filleted kilogram carcass - 1 pc;
- sea salt without impurities - 5 tbsp. l. without a slide;
- refined sunflower oil - 100 ml;
- purified water - 1.3 l.
You can salt pink salmon "a la salmon" according to the scheme:
- Cut the whole fillet into small pieces.
- Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
- Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
- Place the closed container on the refrigerator shelf for 40 minutes.
Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.
Quick pickling in marinade
Pink salmon differs from trout and salmon in that it is a lean fish, so salting is best done in a liquid filling.
You will need:
- small fish fillet - 1 pc;
- 2 tbsp. spoons of sugar;
- iodized salt - 5 tbsp. l. without a slide;
- lavrushka - 2 leaves;
- clove stars - 2 pcs;
- black pepper in peas - 3 pcs;
- sweet peas - 5 pcs.
A simple recipe for lightly salted fish:
- Cut the fillet into medium-sized slices and put them in a container for marinating.
- For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
- Strain the prepared brine and leave it to cool.
- Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
- Pour off the marinade, dry the slices and transfer them back to the container.
Lightly salted and fragrant fish will be a great addition to salads and snacks.
In mustard sauce
The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon refined taste and spicy aroma.
Required:
- pink salmon fillet - 1 kg;
- granulated sugar - 3 tablespoons with a slide;
- purified (can be sea) salt - 3 tbsp. l.;
- extra virgin olive oil - 5 tbsp. l.;
- 9% vinegar - 2-3 tablespoons (depending on taste);
- sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
- ground or fresh dill - 2 tbsp. l. or 3 branches.
Cooking method:
- Divide the fish plates into equal small pieces.
- Grease the sides of the mold with olive oil and pour it on the bottom.
- Put the fish blanks in layers in a mold, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
- Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.
The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.
Salting per day
The accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.
Necessary:
- fillets - up to 1 kg;
- extra grinding salt - 2 tbsp. l. without a slide;
- granulated sugar - 2 tbsp. l.;
- ground lavrushka - 3 leaves;
- black peppercorns - 2 pcs.
Cooking tender fish meat:
- Divide the fish into small pieces.
- Combine sugar with salt, add peas and parsley to the prepared mixture.
- Place the fish pieces vegetable oil into a food container.
- Leave alone in the refrigerator for 24 hours.
Serve the fish in slices on toast, sprinkled with lemon juice.
Pink salmon marinated with lemon
A fragrant dish with spicy citrus notes can be prepared from fresh-frozen pink salmon fillets using a thin-skinned lemon.
Components:
- fillet ice cream - 0.7-1 kg;
- granulated sugar - 1.5 tbsp. l.;
- sea salt large fractions - 1 tbsp. l.;
- oil without flavoring - half a glass;
- juicy lemons with thin skin - 2 pcs;
- black peppercorns - 5-6 pcs.
The salting process looks like this:
- Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
- Slice the lemons into thin slices.
- In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
- Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
- At the end of the exposure, pour the lemon fish with lean refined oil and keep in the cold for another 4 hours.
After this time, you can treat guests with a delicious snack.
Frozen pink salmon with orange
Pink salmon is also called “pink salmon” because of its special shade. This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.
Before salting pink salmon after freezing, you need to consider some points:
- you need to salt the carcasses immediately after defrosting;
- salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.
Ingredients:
- defrosted pink salmon - 1 kg;
- coarse sea salt - 100 g;
- granulated sugar - 1 tbsp. l. with a slide;
- medium orange - 2 pcs;
- fresh dill - a small bunch.
To prepare the marinade:
- grainy French mustard - 20 g;
- liquid natural honey - 20 g;
- 9% vinegar - 20 g;
- odorous olive oil - 40 g.
Delicious at home salted salmon prepared like this:
- Cut oranges into thin circles.
- Rub the whole fillet with the sweet-salty dry mixture.
- Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
- Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
- Lay the orange slices on the dill.
- Put on the refrigerator shelf for a day.
- For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.
Pink salmon with parsley, white pepper, green olives and original sauce from mustard.
With mustard and coriander
The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.
For delicious dish would need:
- frozen piece (or 2) of fish - 1 kg;
- coarse salt - 2 tbsp. l. without a slide;
- refined oil without foreign smell - 20 g;
- granulated sugar - 2 tbsp. l.;
- spicy (French is also suitable) mustard - 3 tbsp. l.;
- freshly ground coriander - 1 tsp
Cooking steps:
- Grind the coriander seeds in a mortar, mix with sugar and salt.
- Sprinkle the fish pieces with powder.
- Combine oil and mustard in a bowl.
- Put the whole fillet in a salting dish, pouring mustard sauce on top.
- Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
- Cover the container tightly and place it in the refrigerator.
- After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
- Wipe the salted fillets with paper towels and cut into even pieces.
It is better to serve pink salmon slices on toasted bread with butter and thin lemon slices.
Salmon salting method
Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.
Modern salmon ambassador somewhat upgraded:
- medium pink salmon fillets - 1 kg;
- coarse salt without additives - 3 tbsp. l.;
- granulated sugar - 3 tbsp. l.;
- a large bunch of parsley and dill fir trees;
- laurel leaves - 3-4 pieces;
- freshly ground black pepper - 1 tsp.
Prepare delicious fish like this:
- Remove the skin from the fillets and lay the pieces meat side up.
- Mix the sugar and salt and brush the meat with the mixture.
- Sprinkle the top with pepper.
- Spread parsley branches and dill sprigs evenly throughout the fillet.
- Fold the plates inside with meat and twist each into gauze.
- Place fish bundles on a tray and hide for a couple of days in the cold.
- Turn the fish plates on the other side in a day.
- When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.
To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.
Salting pink salmon milk
For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.
Components:
- milk - 500 g;
- granulated sugar and sea salt - 20 g each.
The process consists of the following steps:
- Put the dried milk into the mold.
- Sprinkle with a sprinkle of salt and sugar.
- To taste, the dish is seasoned with your favorite spices and herbs.
- The container is tightly closed with a lid and shaken a couple of times.
- When sealed, it is placed in the refrigerator for 2 days.
- The lid should be systematically removed without removing the container from the cold.
- Already after 2 days the milk is ready to serve.
They should be cut into thin slices, seasoned with pepper and lime juice.
Marinating pink salmon with your own hands guarantees the quality of the dish, since the process does not use synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.
Video
From the video below, you can learn more about the process of salting pink salmon.
