Home desserts Salt pink salmon recipe. How to pickle pink salmon "under the salmon"? Cooking Tricks

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Salt pink salmon recipe. How to pickle pink salmon "under the salmon"? Cooking Tricks

Red fish is a delicacy loved in many countries. It is included both in the daily diet and is relevant on the festive table. No wonder, because red fish is a very useful product, a source of vitamin D and other trace elements necessary for the body.

One of the most common ways to cook pink salmon, salmon or chum salmon - especially popular types - salting, it's really convenient, tasty and fast. Salted red fish goes well as an independent dish, it looks beautiful on a sandwich, and it plays with special notes in salads.

Let's find out how to quickly and tasty salt salmon at home, what methods exist and what ingredients are needed.

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Salting pink salmon at home is not so much a quick way as a budget one. Buying salted red fish is much more expensive than fresh or frozen. And if you are a fisherman, then you are incredibly lucky. Red fish salted at home has many benefits. For example, we know exactly the expiration date of the fish, we are sure that the delicacy is prepared without dyes and additives, and there are plenty of cooking options.

Delicious recipes

Homemade salted pink salmon can be used to prepare a large number of dishes. These are sandwiches, canapes, salads, snack rolls, pancakes can be stuffed with fish. Having salted pink salmon fillet in the refrigerator, you can quickly prepare an appetizer for unexpectedly arriving guests or treat children with a poor appetite, they will not refuse red fish.

And how much delicious recipes salting! And with spices, and little salt, and with sauces, and in brine. It is worth trying each of them to fully appreciate the magnificent taste of pink salmon. And what can I say, when the process of preparing salted fish is nowhere easier, even a novice cook can handle the recipes.

Pink salmon for salting

Before we learn how to quickly salt pink salmon, let's deal with the choice of fish. If your family has a fisherman, great, the best salted pink salmon comes from fresh fillets. But if there is none, then an equally tasty snack will come out of the frozen one.

And if you are lucky enough to buy fresh fish in the store, then carefully inspect the carcass offered to you to check the quality. Rate her appearance and smell - it should be appropriate, pleasant, not give off any extraneous, mechanical or bitterness. Externally, the carcass should not be mechanically damaged. Press down on the carcass to check for freshness. If the flesh has returned to its previous position, then the pink salmon is fresh.

If you use frozen fish for cooking, then it is better to defrost it in the refrigerator. It is advisable to put the fillet in a colander so that the fish is not saturated with water, in order to avoid disturbing the structure.

Never use microwave or hot water when defrosting.

Salting methods

You can salt pink salmon as a whole, or in separate pieces or fillet tenderloins. One of the options for quick salting fish - cut the fillet into thin slices, in this form, pink salmon is salted very quickly, literally in an hour. Yes, and it is convenient to cook sandwiches with plates.

The main rule for any recipe: thoroughly rinse the fish before salting. Remove the scales from the pink salmon, and in some cases remove the skin as well. If you are using a whole carcass, be sure to remove the tails, fins, and head. Rinse the insides of the fish thoroughly. Remove the bones if possible.

Before rubbing the carcass with salt and spices, dry the fillet with a clean towel or napkins, and only then cut the pink salmon into pieces of the size you need.

Salted pink salmon

And here is the recipe for how to quickly salt pink salmon fillet. This is the easiest way using the minimum amount of ingredients, without unnecessary additives. Nevertheless, very tasty. In order to salt the fillet of red fish, you will need:

1 kg of fresh peeled pink salmon;
2 tbsp. l. salt;
1 st. l. Sahara.

In a separate bowl or bowl, mix the salt and sugar together. Rinse salmon fillet thoroughly, remove bones. To make the fish salt better and faster, the fish can be cut into pieces 2-3 cm wide. Rub them evenly with the mixture. Spread cling film on the table and lay out the fillet, pressing each piece tightly against each other. Wrap pink salmon in clingfilm and refrigerate for a day.

A day later, ready-made pink salmon can be served at the table, flavored vegetable oil.

lightly salted

According to this recipe, you can quickly and tasty salt salmon in oil. The fish prepared in this way is very tender, it is perfect for sandwiches and various salads. To prepare this delicacy, prepare:

1.5 kg of pink salmon;
1 st. l. salt;
1 tsp Sahara;
100 ml of vegetable oil;
black pepper;
coriander.

Cut pink salmon, clean it. Rinse thoroughly and dry. Cut the fish into pieces that are convenient for you. As in the previous recipe, mix salt and sugar together. Prepare a container for salting, put the red fish fillet in it, blot the pieces with plenty of vegetable oil, sprinkle with the mixture, coriander. For cooking fish, it is better to use freshly ground black pepper, it is much more aromatic.

Then lay out another layer, also flavoring it with spices and a mixture. Lay out several layers until you have laid the whole fish.

Cover the container with a lid or plate and refrigerate for at least five hours. This time will be enough for the fish to be well salted.

Pink salmon with white pepper

And how to quickly salt pink salmon with the addition of pepper? Just! Spicy sharpness and incredible aroma are the main qualities of this recipe. For this salting, take:

1 kg pink salmon;
2-3 tbsp. l. salt;
1 st. l. Sahara;
a bunch of dill;
white pepper.

Add pepper to fish based on your preference.

So, rinse the fish, clean and cut into small pieces for good salting. The optimal width is about 3 cm.

Mix salt, sugar and pepper in one bowl. ready mix Carefully grate each piece of pink salmon. Spread a cling film on the table, put a well-grated fillet on it. Then rinse and chop the dill, sprinkle the spread pieces on them, and also pour out the rest of the mixture. Press the ingredients as tightly as possible to each other, wrap the pieces in a film and put them in the refrigerator for a day.

After a day, free the pieces of fish from spices, shake off the dill and excess salt. The salmon is ready.

in dill

The next salting method requires more time, it takes almost three days to cook pink salmon, but it should be noted that it is worth it. So, what is the recipe for salting pink salmon at home?

For cooking, you will need 3 tbsp. l. sugar and salt, as well as 200 g of fresh dill.

Rinse salmon fillet, dry thoroughly and cut into pieces. Remove the skin from the fish, remove the bones. Prepare a container for salting, it is advisable to use glass bowls. Combine salt and sugar in a bowl, if desired, you can add pepper and dried herbs. Carefully rub each piece of fish with the resulting mixture.

Rinse the dill and dry well, remove the stems. Line the bottom of the salting container with a third of the dill. Put the pieces of pink salmon on it. Cover the fish with another third of the dill and place the fillets in the second row. Cover these pieces with dill, cover the layers with a plate and place under the load.

Leave the fish to salt at room temperature for about eight hours, find a clean place away from direct sunlight.

After 8 hours, put the fish in the refrigerator for two days.

Next, shake off the greens from the pieces of pink salmon, put them in a clean, dry container. The fish is ready to eat. The taste of this salted pink salmon is excellent - fresh and pleasant. Be sure to try this method of quickly salting pink salmon in pieces.

Quick recipe

Need a proven way to cook fish in less than a day? Use the following recipe on how to quickly salt pink salmon. To salt a kilogram of fish you will need:

1 onion;
2-3 tablespoons of salt;
50 ml of vegetable oil;
6-8 peppercorns;
Bay leaf.

Rinse the salmon fillet thoroughly and dry with a towel. Put the pieces in a container prepared for salting. Prepare the brine in a separate bowl. Pour salt into half a liter of water and stir carefully until the crystals are completely dissolved. Pour the solution into the fish in a container, cover with a bowl and put under oppression. Leave the pink salmon for one and a half to two hours, hiding from the sun, but not in the refrigerator.

After the brine, drain and fill the fish with new: 1 cup of water and a spoonful of vinegar. Leave the fillet in it for 5-7 minutes. After a while, drain the solution, clean the onion and cut into thin rings. Transfer the pink salmon fillet to a container, add onion and spices - peas, bay leaf. Pour this wonderful delicacy with vegetable oil and mix. After 15-20 minutes, serve a fragrant snack to the table.

This is one of the most delicious ways to quickly salt pink salmon.

Salting in the marinade

And here's how to quickly salt pink salmon in the marinade. It is common and tasty way for salting at home.

Pour half a liter of water into a saucepan and boil. Remove from stove and cool. Add sugar and salt, one tablespoon at a time, then stir thoroughly until the ingredients are completely dissolved. Put pink salmon steaks in a glass container, bay leaf and black peppercorns on top. Pour the marinade over the fish, the resulting solution should completely cover the fillet.

Leave the salmon in the marinade in the refrigerator for a day. After a day, remove the fish from the solution, shake off the spices and transfer to a container. To make the fish softer, pour it with a couple of tablespoons of vegetable oil. Pink salmon is ready, you can safely cut a delicious fish for sandwiches.

Malosolka in 20 minutes

If the fish is fresh and you are sure of its quality, then here is another way to salt pink salmon in 20 minutes. To cook a kilogram of fish, you will need 4-5 tbsp. l. salt.

Boil water and cool until room temperature. Put salt in it and stir until completely dissolved. Rinse the pink salmon fillet, remove the skin and remove the bones. Cut the fish into small pieces. Put in the solution and leave for 20 minutes. If you want a saltier fish, then soak for 5-7 minutes more.

Remove the fillet from the solution and place the pieces on pre-spread paper towels. When the paper towels absorb excess water, place the fish in a jar or container, brushing the layers with a generous amount of vegetable oil.

After a few hours, the finished product can be safely put on a sandwich.

We hope you enjoy these delicious recipes salted pink salmon. It's easy to make them at home. The result is a delicious snack, appropriate both in the daily menu and on the festive table. Salted pink salmon can be used to make many delicious snacks and dishes. And for salting fish, extremely simple and affordable ingredients are needed, and what a result!

Bon Appetit!

As a resident of Sakhalin, although already in the past, I know firsthand about salting fish, I myself had a chance to salt a lot, I tried different methods.

To make pink salmon well salted and tasty, you need to follow only a few rules, which I will discuss below. They are quite simple, so let's get started.

Preparing pink salmon for salting

Yes, my dear readers. Preparation is an important process. Not everyone knows how to properly cut, especially if it is with. After all, you want to keep this delicacy intact and also tasty salt.

Sometimes, especially in coastal areas, they sell fresh, but already gutted fish, so you can immediately start salting without any headache. But not everyone is so lucky, more often we buy fresh-frozen in the store, but also an option for salting.

Frozen fish must first be properly thawed. I do not recommend using a microwave for this, the fish will heat up in places and will be unsuitable for salting. It is better to defrost naturally, well, if you really need it, then put the fish in a bowl of cold water.

In pink salmon, before salting, you need to cut off all the fins, remove the insides, you can through the stomach or cut the fish along the ridge. The head and tail are removed, then with a sharp knife you need to carefully separate the ridge from the meat and pull it out. thus it turns out two parts of the fillet. Here, at will and depending on the recipe, leave the fillets whole or cut into pieces.

How to pickle pink salmon at home

When choosing a salting method, keep in mind that pink salmon is a little drier and tougher than sockeye salmon or chum salmon. And there are only two ways:

Dry, easiest
Wet, i.e. using brine

How to quickly and tasty pickle pink salmon at home? Which salting method to choose? I will answer that you will find out only when you try all the methods.

The fish is especially tasty if you salted it not defrosted, but fresh.

How to pickle pink salmon at home in a tasty dry way

Traditional dry pickling recipe

We will take:

For a kilogram of pink salmon fillet, two hundred grams of coarse salt

Cooking process:

Cut the fish into fillets, wash well.
We lay out both halves on the skin, meat side up and sprinkle thickly with salt.
We put one half on the other so that the meat is inside and wrap it in cheesecloth or paper towel.
We spread the fish on a flat plate and put it in the refrigerator.
After five hours, turn the bundle over to the other side.
After a day, we take out the fish, unfold and wash off the remaining salt.
Cut into pieces and pour with fragrant sunflower oil.

Salmon ambassador of pink salmon

We use the following ingredients:

Per kilo salmon fillet
Three tablespoons coarse salt
Three tablespoons of sugar
bunch of parsley
bunch of dill
Three laurel leaves
Teaspoon freshly ground black pepper

How to cook such a fish:

Again, prepare the fillets.
We do not remove the skin from the fish, we put the fish on the rack up with the meat.
Mix salt and sugar and sprinkle over meat.
Sprinkle pepper on top
Spread dill and parsley sprigs evenly throughout the fillet
We fold the parts with the meat inside, wrap in gauze.
We put the bundle with the fish on a tray and hide it in the refrigerator for two days.
After a day, turn the fish over.
After complete salting, the fish must be removed and washed off all the salt. Before serving, you can sprinkle with lemon juice.

Dry salted pink salmon with mustard

We take the following products:

Kilo of clean fish fillet
2/3 cup coarse salt
2/3 cups granulated sugar
Half a bunch of dill
Three tablespoons of mustard
Two tablespoons of table vinegar
Two tablespoons of olive oil

How to cook:

Cut the fillet into pieces one and a half centimeters wide.
We take an enameled or glass bowl, grease the inside with oil and put our fish there.
In another bowl, mix finely chopped dill, salt and sugar.
Pour this mixture over the fish and put it in the refrigerator for a couple of days.
Mix mustard, vinegar and oil. We take out the finished fish and grease each piece with this sauce.

How to pickle pink salmon in a marinade

A quick way to "wet" salting

We use ingredients:

One medium fish
Liter of purified water
Two tablespoons of sugar
Three tablespoons of salt
Tablespoon of mustard powder
Ten peas of black pepper
One Lavrushka

Salting process:

We cut the fish, remove the tail with the head and the ridge, clean the insides and cut off the fins.
We wash the fillet and cut into pieces about five centimeters.
We put the fish in a convenient container, you can jar.
We make a marinade, boil water with spices and let it cool.
Fill the fish and hide for twelve hours in the refrigerator.

Salting pink salmon in a marinade in the traditional way

We will take the following products:

Per kilo salmon fillet
Litere of water
Two hundred grams of salt with sugar

Salting process:

This is an emergency way of salting when you need it urgently. Clean the fish, separate the fillet and divide into pieces. In a convenient bowl, dilute sugar and salt in water and lower pieces of fish there, leave for four hours. After you take it out, pour it with vegetable oil and serve it to the table.

Pink salmon in spicy marinade

We will need:

Kilo fish fillet
Half a cup of sugar and salt
Litere of water
Two tablespoons of prepared mustard
A couple of lavrushka leaves
A few peas of black pepper

Salting process:

We cut the fish into fillets.
We put water with sugar and salt on the stove, let it boil for five minutes, then turn it off and add mustard, parsley and pepper.
Let the marinade cool and pour over the slices of pink salmon.
Leave in the refrigerator for a day, then you can eat.

I posted the recipe for salting red fish on the blog last year's winter. But about a month ago I noticed that the article was deleted. I could not establish the cause of such a nuisance, perhaps I accidentally deleted it myself while editing old posts, but this is unlikely. Most likely, these are the consequences of a hack that occurred in December. Before this sad event, I didn’t even know exactly how many articles I had published, perhaps other losses will be revealed a little later.

At first I wanted to restore the article in its original form, I have saved all the photos and texts, well, at worst, the Web Archive would help. But after checking the text for uniqueness, I found that the article had been safely stolen and posted on another site for a long time. Well, there is nothing left but to write a new one.

How to pickle pink salmon in slices at home

Required Ingredients:

pink salmon or other red fish,
salt and sugar in a ratio of 3:1,
sunflower oil,
1 - 2 bulbs.

Initially, we need to clean the fish from the skin and entrails. The easiest way to remove the skin is from slightly melted fish after freezing. You can salt with the skin, just peel it off the scales. Who is more comfortable. Then we cut the salmon into large pieces.

Now mix salt and sugar for salting. For every 3 tablespoons of salt, add 1 tablespoon of sugar. If you like slightly salted fish, then you can mix salt and sugar in a ratio of 2: 1. If desired, add pepper or your favorite fish seasonings to this mixture.

Each piece must be thoroughly rubbed with a mixture both outside and inside. After we place the pink salmon in a glass dish and a container, sprinkle the rest of the salt and sugar on top and close the lid. We leave it in this form on the table (not in the refrigerator!) for 5-6 hours.

After the allotted time, pink salmon will already be salted and will be almost ready for use. But we will make it even tastier by leaving it in oil with onions for another 12 hours!

To do this, rinse the fish in water, removing excess salt. Lay the pieces out on paper towels to dry.

Put the fish in a jar, alternating layers with coarsely chopped onions. You can also add seasonings at this stage if you haven't already done so. But somehow we always manage without them. Top the red fish with oil. Cover with a glass lid and leave in the refrigerator for another 12 hours.

The result is a very tasty, elastic and moderately salty fish! Such an appetizer will decorate any festive table! And in combination with a simple mashed potatoes it turns out just a meal 🙂

Bon appetit 🙂

Salting pink salmon at home, without having any experience in this, is not at all difficult. As with salting most fish species, coarse salt is essential. But the use of only one salt when salting is more suitable for river and mixed non-valuable fish species.

When salting fish with red meat, you need to add sugar to the salt during salting. Earlier, I talked about how to salt trout at home using a mixture of salt and sugar. Salting of pink salmon occurs in much the same way, but in slightly different proportions.

To prepare salted pink salmon you will need:

Pink salmon fish, coarse salt, sugar, lemon.

Remove pink salmon from the freezer, or buy it frozen and defrost slightly, but not completely. When frozen, the fish lends itself well to cutting and does not lose its shape. Then clean it from scales, gut, cut off the fins and head. I do not throw away the fins and head, but put them in bags and freeze them in the freezer. As a large number of such fish scraps accumulate, I cook fish soup from them. It turns out a kind of waste-free production. Thrifty housewives and the owners will understand me.

From all pink salmon steaks, select more beautiful pieces for salting and cut off the lower costal parts of the abdomen by about 1-1.5 centimeters from them. They contain a large amount of fat and may turn a little yellow when salted, but for making fish soup they will come in handy. And that for salting exactly 1 kg of net weight of fish pieces turned out.

How to pickle pink salmon at home

For salting one kg of pink salmon, I combine a tablespoon of salt with a slide with a tablespoon with a slide of sugar and mix. Such a salt mixture with sugar salts red salmon fish quite well in a short period of time.

Now sprinkle the pink salmon steaks on all sides with a salt mixture and pour over the juice of half or a whole lemon. As I wrote above, it is desirable that the pieces of pink salmon are not completely defrosted, which, when salted, will prevent the steaks from softening.

Leave the fish in a warm place for 3 hours to extract the juice. After this time, transfer the salted pink salmon tightly into a suitable container or saucepan, and, trying to put the upper pieces of fish down, that is, turn them over. When all the pink salmon steaks are evenly and tightly packed in a bowl, they must be poured with sugar-salt sauce with lemon extracted during salting and put in the refrigerator.

The next day, I change the layers of fish and put the saucepan back in the refrigerator for a day. After two to three days, pink salmon, salted at home, will be ready for use. Some people eat pink salmon the next day after salting, but for my taste it still gives a little dampness, but 5 days after salting it becomes just perfect.

Traditional holiday snack for a long time was and still is oily red fish. Thin salted pieces are placed on bread and in shortbread baskets, they line the surface of the salad and wrap them in thin starch pancakes. The most popular varieties of red fish are salmon or trout, which can be purchased at any grocery store or market. Unfortunately, such delicacies are quite expensive, and they are most often bought exclusively for major holidays. To save money, you can buy cheaper, but no less tasty and healthy red fish - pink salmon.

It is not always possible to find salted pink salmon on sale, most often the product is sold fresh or smoked. However, making such an appetizer on your own is not difficult at all.

Beneficial features

Pink salmon is one of the fish of the salmon family, which lives in salt water and breeds in fresh water. She got her name for a small hump protruding in the middle of the back. This sea delicacy is distinguished not only by its excellent taste, but also great benefit. The product contains:

vitamins C, D, E and group B;
calcium, magnesium, iodine, sodium, iron, zinc and other macro- and microelements;
Omega-3 and Omega-6.

Regular consumption of salmon helps to strengthen the immune and nervous system person. A large amount of iodine in its composition has a beneficial effect on the functioning of the thyroid gland, and calcium and potassium help strengthen nails, hair and tooth enamel. A large number of vitamins improves the functioning of the cardiovascular system and has a positive effect on metabolic processes. 100 g of salted red fish contains about 170 kcal, of which 23 g are proteins, 10 g are fats, and this product does not contain carbohydrates. With reasonable use, even such fatty fish contributes to weight loss, while favorably affecting the elasticity of the skin and muscles of a losing weight person.

At the same time, it can be a strong allergen, and is not recommended for use by people with liver and kidney diseases and a tendency to edema.

Preparation of ingredients

In order for the product to reveal all its positive properties and not cause trouble, it must be properly selected and prepared. On the counter you can see several options for cutting or thermal state of pink salmon:

whole whole carcass, chilled or frozen;
gutted carcass with head;
gutted carcass without head;
cut into halves or large pieces of pink salmon;
fillet.

It does not matter what exactly is purchased: fresh fillets or frozen fish with a head, in any case, a thorough inspection is needed. In the case of a rich assortment, it is worth giving preference to chilled fish in the form of fillets, since both color and smell can tell about its freshness. The hardest thing to recognize the quality of a frozen whole carcass, since it is quite difficult to smell it, and the color of the meat is not visible.

The average weight of a fish should not be less than 800 g, but not more than 1500 g. There should not be a large amount of ice in the package with a frozen product, and the one that is, should not lie in large pieces.
The belly of a whole pink salmon is quite flat and even in the absence of caviar. If there is caviar in the fish, it should be evenly located throughout the cavity, the abdomen should be evenly inflated, and not bulge with bubbles. In a gutted carcass, the inner surface of the belly should have an even pinkish color.
The gills of chilled fish should be light and have a reddish tint. The scales should be smooth and shiny, without obvious damage. The smell of fresh pink salmon does not contain shades of ammonia or rot.
If the fillet is sold with a piece of skin, then it should fit snugly against the meat. The meat itself should have a pinkish tint and a pleasant sheen, and when pressed, return to its original shape.
If the fish is purchased in sealed packaging, it is necessary to carefully check its integrity. In addition, experienced anglers always advise paying attention to the eyes of chilled fish. They should not contain turbidity and shroud, otherwise the product is considered stale.

Fillet without bones and skin is the most convenient type of product for quick salting. If the fish was purchased with offal, scales and a head, then before salting its meat at home, you will have to spend some time preparing it.

Defrost frozen pink salmon in a deep bowl on the table or in the freezer. You do not need to use boiling water or a microwave for this, otherwise the structure of the fibers will become too soft and loose.
Thoroughly wash the carcass and remove the scales from it. This can be done with a regular knife or a special grater for fish.
Cut off the fins, tail and head from the carcass. These parts can be frozen again and used later when cooking broth or fish soup.
Open the belly with one longitudinal incision, remove the insides and rinse thoroughly under running water. In the event that pink salmon was with caviar, it is better to salt the caviar in a separate bowl.
Cut the fish into pieces of the required size and blot with a paper towel to get rid of excess moisture. If desired, you can remove the skin from pink salmon and remove the bones. The resulting fillet is not only faster to pickle, but also more convenient to eat.

Recipes

You can salt fish in two main ways: dry and wet. In the first case, pink salmon is rubbed with spices and left in this form for 20-30 minutes. The meat quickly gives juice and absorbs the amount of salt that is needed. In the second case, you must first make a marinade in water, vegetable oil or other liquid ingredient, to which spices are added, and the fish is laid out. In this case, salting is slower, but the taste of pink salmon is revealed more fully.

Whole

For salting a whole fish, cleaned of scales and entrails, it is best to use the dry method. In this case, the meat will pick up exactly the amount of salt that it needs, and will be salted more evenly than in brine. For cooking you will need:

1 kg pink salmon;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
ground black pepper;
4 things. black peppercorns;
2 pcs. bay leaf;
baking parchment.

Preparation for salting takes only 10-15 minutes, and the process itself takes about two days, but without human intervention. Gutted and cleaned fish is thoroughly rubbed with salt, sugar and other spices, then it must be wrapped in parchment and put into the freezer. At low temperatures, moisture will not be strongly released from the fish, and the product will remain juicy and lightly salted.

Fans of stronger salting can put parchment with fish not in the freezer, but in the refrigerator, pressing it down with any oppression. In this case, salting will last about a day.

in pieces

Spicy pieces of salty-sour taste, which are easily pierced on a fork and do not fall apart into fibers, can be obtained by salting pink salmon fillets in a simple brine. For this you need only 4 ingredients:

1 kg fish fillet;
100 g of salt;
50 g of sugar;
1 st. spoon of 9% vinegar.

Pour 1 liter into a small ladle or pan cold water, stir in salt, sugar and vinegar. The resulting mixture must be brought to a boil and cooled to room temperature, then put the pink salmon fillet into it. Keep the fish in brine for at least a day, then drain the brine and decorate the finished pink salmon with chopped herbs or onions.

Classical

One of the most common recipes for homemade salmon salting is classic recipe, which is called "under the salmon." In this case, strong-tasting ingredients such as vinegar or pepper are not used, and the whole emphasis is on natural taste fresh red fish. For cooking you need:

1 kg fillet or cleaned fish;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
100 ml vegetable oil.

Peeled pink salmon or its fillet is cut into portioned pieces 2.5-3 cm thick. Salt and sugar are mixed in a separate bowl, pieces of fish are rubbed with the resulting mixture. Fish is laid out in a glass dish in one layer and sprinkled with vegetable oil. From above, the dish is covered with a lid and kept warm for about two to three hours, then removed for a day in the refrigerator. The oil from the finished pink salmon can not be drained, so it will last longer even outside the freezer.

in sauce

Spicy red fish honey mustard sauce will pleasantly surprise even the most capricious gourmets and will become one of the favorite snacks for any occasion. It will require the following products:

1 kg salmon fillet;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
2 oranges;
20 g mustard liquid;
20 g of vinegar 6%;
20 g of liquid honey;
40 g of olive oil;
greens and olives for serving.

First of all, you need to salt the fish in the usual way. To do this, the fillet is cut into pieces of medium size and laid out in a glass dish. From above, the fish is carefully rubbed with salt and sugar, covered with orange slices without zest. The dish is covered with a lid or cling film and placed in the refrigerator for 24 hours. An hour before serving, the dishes are made spicy sweet sauce. For this olive oil, vinegar, honey and mustard are whipped with a whisk and brought to a homogeneous consistency. Salted fillet is cut into thin slices, laid out on a flat plate and poured with ready-made sauce.

Top the dish can be decorated with chopped herbs and canned or fresh olives.

There are several tricks familiar to an experienced cook that can be useful to a beginner.

Sugar makes the fish more delicate spicy taste which may not be to everyone's liking. In this case, the amount of granulated sugar can be reduced, but you should not completely exclude it, otherwise you can easily oversalt and overdry the fish.
For recipes with oil, it is best to take refined vegetable or olive oil. The product must have as many delicate taste and aroma, so as not to interrupt the delicate taste of pink salmon itself.
The finer the salt, the easier it is to spoil ready meal. It is best for a beginner to use a large sea salt, its meat will absorb exactly the amount that is needed.

Properly salted fish will be a great addition to any salads or sandwiches. Fish cooked at home is not only tastier, but also much healthier than ready-made products. And saving substantial money will make it possible to remove pink salmon from the category festive snacks and introduce it into your diet. Crispy toasts with tender cream cheese and fragrant slices of red fish for breakfast will charge you with energy and good mood for the rest of the day.