Salting pink salmon fish at home. How to salt pink salmon at home - Tasty and quick recipes. Salt at home

Lightly salted fish occupies a special place in the list of products that are ideal for making sandwiches and salads. Of course, you can easily buy it in a store. But only as a result of home cooking, to which you personally put your hand, will you get something that will 100% suit your taste. Read on to learn how to pickle pink salmon at home, using several win-win options.

Preparing pink salmon for salting

To get a delicious snack of ideal quality, it is recommended to use fresh rather than frozen product for pickling.

Regardless of the salting method, pink salmon must undergo thorough pre-treatment, including:

washing;
cleansing of scales, entrails and head.

Gutted fish should be washed and dried again.

If the recipe calls for using clean fillet without skin, it must be removed using a sharp knife. Separating the fillet from the skeleton will not require a lot of effort, but you will have to work hard to remove the rib bones.

Experienced housewives know that it is better to separate the fillet from the backbone if the fish is slightly frozen: it does not fall apart.

Only with boneless fillets can you continue working. It is not recommended to salt whole fish: the process is lengthy, so often all the meat is not fully cooked.

Pink salmon salted at home in brine

Pink salmon salted using this method turns out more tender and juicy than store-bought salmon. All thanks to the brine that the fish releases itself during the salting process.

Number of servings available: 3 servings.

Cooking time: 30 minutes.

Ingredients

Required ingredients:

pink salmon – 500 g;
salt – 3 tbsp;
sugar – 1 tbsp;
pepper;
bay leaf - to taste.

The amount of minor spices can be adjusted to your taste.

Per serving

Calories: 270 kcal
Proteins: 34 g
Fat: 11 g
Carbohydrates: 8 g

How to salt delicious pink salmon at home?

Take 30 minutes of your time to salt the delicious salted red fish.

After a day, the fish can be served.

Fish prepared this way should be stored in the refrigerator for no more than a week.

Salting pink salmon in cognac marinade

An excellent recipe for lightly salted fish in a cognac marinade that will delight you with its rich taste.

The number of servings at the exit is 3.

Ingredients

Required ingredients:

pink salmon (fillet) – 500 g;
salt - tbsp;
sugar - tsp;
cognac – 3 tbsp;
vegetable oil – 20 ml.

Cognac can be replaced with whiskey or bourbon.

Per serving

Calories: 369 kcal
Proteins: 48 g
Fat: 24 g
Carbohydrates: 4.5 g

How to salt delicious pink salmon at home?

The cooking process will take only 10 minutes of your personal time. But the wait for the finished dish will be longer.

Salted pink salmon prepared according to a dry recipe is ready.

Enjoy!

Lightly salted pink salmon tastes comparable to salmon

A recipe for those who like fattier fish, but due to circumstances are forced to buy cheaper analogues.

The number of servings at the exit is 3.

Cooking time – 50 minutes.

Ingredients

Required ingredients:

pink salmon – 500 g;
salt – 125 g;
water – 1 liter;
vegetable oil – 200 ml.

The amount of oil indicated is conditional. There should be enough of it so that all the fish is covered.

Per serving

Calories: 836 kcal
Proteins: 36 g
Fat: 86 g
Carbohydrates: 0

Pickling pink salmon: recipe with oil

Salting in oil is convenient because the dryish pink salmon becomes fattier.

In a day the fish will be ready.

Bon appetit!

How to make lightly salted red fish at home: video recipe

If from the previously presented recipes you did not find one that suits your taste, check out the video materials.

All red fish, including pink salmon, are one of the most valuable nutritious foods. And the first and obvious benefit is protein, which is necessary for the structure of the human body. Another very important benefit is the content of Omega fats (which are found in large quantities in sea fish), which make up cell membranes, and therefore are indispensable for the normal functioning of the cardiovascular and nervous systems, skin, visual organs, and reproductive organs ( especially for men).

Eating red fish also has a positive effect on the condition of the skeletal system and affects human immunity.

And of course, salted pink salmon is a delicacy that can be eaten as an appetizer, for canapés and sandwiches, and even as a component of various salads. The meat of salted red fish after salting (unlike, for example, fried) is not dry and tender. And salted fish prepared yourself will undoubtedly have better quality and taste compared to purchased ones, and will also save your household budget.

Preparing Ingredients

Many people love this delicious salted fish and cook it themselves, but sometimes the recipe needs to be refreshed, and then it’s a good idea to have it on hand. To salt pink salmon, you need to prepare it. If the fish is from the freezer, then first transfer it to the refrigerator, and remove it 2-3 hours before for final defrosting. The latter must certainly be gradual - this will preserve the good taste and delicate consistency of the product. The freshness of the fish is determined by the gills - they should be pink, and the eyes should be clear. The flesh of fresh pink salmon is elastic and will not fall apart when cut. When purchasing frozen fish, ask to see the certificate to ensure its quality.

Now the fish needs to be cut. First it must be cleared of scales. Since the fish is usually sold gutted, after that we simply cut off the head and tail (we gut the ungutted fish), wash it thoroughly, dry it and, if we are going to salt it in pieces, cut it into pieces 2 cm thick (after removing the skin if desired). The tail and head can also be used later, for example, for fish soup.

The main ingredient for pickling is salt (necessarily coarse and not iodized). The rest are optional and depending on the recipe:

sugar (to add a piquant taste);
vegetable oil;
spices: pepper, bay leaf, dill.

Let's look at what other seasonings pink salmon “loves”. Most often it is coriander, cloves, dill, cumin, ginger, paprika, cinnamon. And it is also necessary to prepare dishes suitable in volume and composition. The most successful would be glass, ceramic or good plastic. Enameled is suitable if the integrity of the enamel is not damaged (so that the chipped metal does not oxidize the product).

How long does it take to salt?

This important parameter is determined by many factors.

First thing to consider – this is the method of preparation: in brine or dry. Brine as a liquid penetrates into the fibers faster than dry salt; accordingly, the cooking time for fish with “wet” salting is shorter, although with a lower salt concentration in the brine, the cooking time increases significantly.
The second is also an important point–This is a method of cutting a carcass. If you are going to salt the fish in small slices, then this is, of course, the fastest salting method, since the salt penetrates faster into thin pieces. This salting method requires only 2 hours (maybe a little longer, depending on the thickness). If you prefer to salt in the form of a steak or halves of a carcass, then this option requires more time - usually several hours for better penetration of the salt into the fillet. There is also the option of salting the whole fish - in this case, cooking will take from three to five days.
The third factor is the salting temperature. As you know, substances dissolve faster in heat. Therefore, in our case with salt, it will penetrate the pulp faster at room temperature than in the refrigerator.

The salted fish is placed in the refrigerator in order to maintain the freshness of the fish pulp during the salting process.

Recipes

In order to pickle pink salmon very tasty and correctly at home, a little experience is desirable. However, even a beginner will be able to cope with this task thanks to the following detailed description of the methods for spicy salting salted fish at home.

There are many recipes for making salted pink salmon. In order to get not only a tasty, but also a high-quality product, you need to observe the main points of salting:

compliance with cooking technology;
maintaining proportions;
time delay;
temperature regime.

Classical

The classic recipe differs from others by using a minimum of ingredients. Most often, only salt and sugar are used in it. There are methods of salting in brine and dry. Let's consider the dry method.

Ingredients:

salt – 60-70 grams per 1 kg of fish;
sugar – 30 grams.

Preparation:

pink salmon cut into pieces 2-3 cm thick should be rolled in a mixture of sugar and salt;
place in a separate bowl;
pour vegetable oil evenly;
after this, the contents are covered with a lid and salted on the table for two to two and a half hours;
then put it in a cool place for a day.

After this time, the dish is ready.

Traditional salted pink salmon in brine is prepared in the same way. Only in this case we make a brine from salt, water and sugar.

Ingredients:

salt – 60 heaped grams per 1 kg of fish;
vegetable oil – ½ cup;
sugar – 30 grams;
water – 400 ml.

Preparation:

boil water and dissolve salt and sugar in it;
cool the solution;
put fish pieces into the brine;
keep in the refrigerator for twelve hours;
pour vegetable oil.

Entirely

The main feature of whole salting is that the carcass is not crushed into pieces.

There are several options for this salting, two of them - with the removal of the ridge and without removing the ridge and seeds.

Ingredients for the first option:

sugar – 30 grams;
salt – 60 grams;
chopped bay leaves 2 pcs. and peppercorns 4-5 pcs.

Preparation:

We clean the cut fish from the skin with a sharp knife;
cut into two parts lengthwise and remove the backbone and bones, after which we get two halves of pink salmon fillet;
rub them with a mixture of salt and sugar with spices;
After that, we press down with pressure and keep it for a little more than a day on the table until ready and for about another day in the refrigerator.

Ingredients for the second option:

sugar – 30 grams;
salt – 60 grams;
bay leaf – 1-2 leaves;
peppercorns 3-4 pieces;
500 ml water.

Preparation:

We cut the gutted fish without head and tail along the ridge;
Next, prepare the brine (bay leaf, sugar, salt, peppercorns, boil in 500 ml of water and cool);
pour the prepared fish;
press down with pressure and leave for three days.

After the time has passed, you can let it stand in the brine without pressure for another 1-2 days if necessary.

Before serving, cut off the required amount, cut into beautiful slices and serve with vegetable oil and onions or herbs. Store the rest of the salted carcass in brine in the refrigerator.

Pink salmon prepared using one of the above methods can make excellent sandwiches:

cut the pulp into thin slices;
Spread slices of bread with butter;
place fillet on bread;
garnish with a sprig of greenery.

This dish is suitable for breakfast - it is high-calorie and healthy, and for a treat.

Guests will also enjoy canapés made from salted pink salmon. Here are a few examples from the huge variety:

Dry the pieces of black bread in a frying pan;
cut the fish into cubes;
also cut the cheese and cucumbers into cubes;
place ingredients on skewers alternating.

dry the pieces of white bread;
cut the fish into cubes;
Also cut the cheese and orange into cubes;
Place the ingredients on skewers, alternating.

And further:

cut the fish into thin ribbons;
cheese and fresh cucumbers are cut in the same way;
put cheese and cucumbers on a fish slice and wrap it in a roll;
secure with a skewer or toothpick.

This roll can be decorated with olives or olives.

In oil

Ingredients:

salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
a little white mustard (in grains, to give the pulp density).

In this recipe, it is good to use pink salmon separated from the bones (divided into two longitudinal halves).

Preparation:

rub the fillet with a mixture of salt, sugar and spices;
place in a suitable container;
leave to salt for 3 hours at room temperature;
then cut into pieces, place in a container,
pour in vegetable oil and keep in the refrigerator for another 11-13 hours.

The dish is ready! And fish, salted whole, after cutting into pieces, can also be poured with oil and kept in the refrigerator (by the way, fish is better stored in oil and retains its taste).

Fresh

Freshly caught fish is preferable for preparing a salty delicacy. The quality and taste of this product differ for the better. Its freshness can be easily determined by its pleasant smell, pure silver color of scales and pinkish belly, as well as by the density of the skin and pulp: they should be elastic and not loose when pressed. The technology for preparing fresh pink salmon differs mainly in the way it is cut. Fresh fish does not need to be defrosted and allows you to start cooking right away. It is important to take into account that the elasticity and some slipperiness of the fish makes the cleaning procedure a little more difficult. Therefore, it is important to thoroughly wash and remove scales from freshly caught fish. But its flesh is dense, does not fall apart when cut and looks neat in the dish.

Prepare a dish with oranges from fresh pink salmon. Ingredients for 1 kg of fish:

salt – 3 teaspoons;
orange - 1 piece.

Preparation:

cut the fish approximately 0.5-0.7 cm thick;
cut the oranges into small slices;
put the food in the dishes in layers, alternating a layer of pink salmon, a little salt, a layer of oranges;
cover with a lid;
put in the refrigerator for a day.

After the specified time interval, the fish is ready, all that remains is to cut it into portions, place it on a dish and garnish with herbs and olives. Fish in oranges is good served with mustard-honey sauce. It is prepared as follows: in a mixer, beat vegetable oil - 2 parts, honey - 2 parts, garlic - 1 part, mustard - 2 parts, lemon juice - 1 part (you can add ground nutmeg on the tip of a knife).

With onion

It may seem that this recipe is very simple: add onions to the previous dish in oil - and you’re done. However, here too there are some peculiarities of preparation.

First, this is the sugar to salt ratio:

sugar – 5-10 grams;
salt – 90 grams;
bay leaf – 1-2 leaves;
peppercorns – 3-4 pcs.;
water – 400 ml.

Preparation:

we make brine from these components;
place pink salmon fillet in it;
We wait three hours for it to salt.

Secondly, this is the subsequent cutting: we cut the salted fillet into thin strips.

And thirdly – marinating:

add onion cut into half rings to the fish;
add vegetable oil there;
place in the refrigerator for two hours.

In a couple of hours you can taste it!

And dry-salted pink salmon:

cut thinly;
mix with onion and oil;
let it brew for two hours.

Features of dry salting:

don’t be afraid to add excess salt - pink salmon will completely absorb as much as needed, and the residue can be washed off at the end of the process;
It is not advisable to remove the skin before cooking, it is more convenient to cut the fish;
add salt to dry salted pink salmon well in the refrigerator, this allows you to maintain the freshness of the product;
An undoubted advantage is that there is no need to prepare the brine; this, accordingly, speeds up the process and makes the housewife’s work easier with fewer dirty dishes.

For tasty and proper salting of pink salmon at home you need to know and follow some points.

The best results when salting fish are obtained in glass or ceramic containers. It is acceptable to use high-quality plastic for this purpose.
Adding a small amount of sugar will give the dish a piquant taste.
It is important to maintain the temperature regime.
In stores and on the market there is a large selection of seasonings for fish dishes and, in particular, for salting them. Try salting pink salmon with the addition of such mixtures - it will add flavor and piquancy to your dish. Oriental seasonings are especially good for this purpose.
When wet salting, the fish must be pressed down with a weight.
Try not to overexpose pink salmon in brine so that it does not become tough and lose color.
Use oil for better preservation.
If you want to achieve a more delicate taste, add a little lemon juice.

I would like to hope that the following recipes will help you prepare a delicious salty snack, and the cooking tips will help you avoid mistakes in the process and save time.

To learn how to quickly and easily pickle red fish, watch the following video.

Salted at home, it turns out juicy, tasty, and has no less benefits than any other red fish. There are several reasons to master this dish: firstly, only fresh fish will always be present on the table, and secondly, significant savings. Cooking such fish at home is not at all difficult, you just need to choose the best recipe.

Basic principles of salting pink salmon

In the central part of our country it is not easy to find freshly caught sea fish, so a frozen pink salmon carcass is quite suitable. When choosing it, you need to pay attention so that the eyes are not cloudy, and the scales are silver and shiny. Having defrosted pink salmon on the lowest shelf of the refrigerator, you should wash it thoroughly, remove 10 cm of the tail and fins, and separate the head (you can then cook aromatic fish soup from it and the tail).

Also remove scales and black films in the abdomen. It is not very convenient to salt a whole carcass; it is better to cut it into fillets by removing the backbone. Remove the skin if desired; its presence will in no way affect the quality and taste of salted pink salmon.

Pink salmon, and any other fish, are salted in two ways:

Using the wet method, using marinades, brines and even juices.
The dry salting method, when a fish carcass or fillet is rubbed with a mixture of salt and spices on all sides. The pink salmon will release its own juice, dissolving the seasonings, and will be well salted.

Both options are tasty in their own way, so you need to try cooking pink salmon in both ways to decide on your choice. They require very little time, and any housewife can find the ingredients.

The best recipes for salted pink salmon at home

Dry salted pink salmon for salmon

The fastest and most practical option for home pickling is the dry method. You will need few ingredients for salting, and preparing the fish and the salting process itself will take a little over a quarter of an hour. Salted pink salmon will taste like salmon and lightly salted fish will be ready within a day.

Ingredients:

For 1 fish weighing about 1 kg you will need 30 grams of sugar and salt.

How to deliciously salt fish at home:
Remove scales, unnecessary entrails and films and divide the carcass into fillets. The spine and rib bones should also be removed. You can leave these pieces long, or you can cut them in half, it all depends on the container in which the fish will be salted.

Mix sugar and salt together in one bowl and sprinkle the pink salmon pieces with this mixture. Then place the fillets, skin side down, in a container and sprinkle the remaining mixture on top.

Place the salted pink salmon in the refrigerator, and after a quarter of a day, turn the fish over and swap the top pieces with the bottom pieces. Do this procedure again during salting.

In a day, pink salmon will become slightly salted, and in three days, salted. Remove it from the container when it reaches the desired degree of salting and dry it.

Helpful advice

To make pink salmon more juicy, you can grease it with sunflower oil.

Homemade salted pink salmon in brine

Salted pink salmon prepared at home turns out very tasty and tender. At the same time, the time for salting fish in this way is reduced to 8 hours. And by holding pink salmon for up to 12 hours, an optimal combination of taste and aroma is achieved, thanks to a rich bouquet of spices and seasonings.

Products for pickling:

For a kilogram of red fish, take: 5 glasses of clean drinking water;
30 grams of sugar;
10 peas of allspice;
30 grams of table salt;
10 grams of mustard powder;
1 bay leaf.

How to pickle:
Mix all the seasonings for the marinade in water, dissolve sugar and salt, and bring to a boil over heat. Turn off the burner and cool to room temperature. Meanwhile
Divide the pink salmon into fillets as described above and divide into 5-centimeter pieces.

Pour the cooled marinade over the pink salmon, cover the dish with a lid tightly and set aside in a cool place.

After 12 hours, remove the pieces of salted pink salmon, dry them on a paper napkin and transfer to a container, sprinkling with a small amount of oil.

Good to know

You should not store pink salmon in brine for a long time; it will lose its taste. It will last better and longer in oil.

Recipe for salting pink salmon with citrus fruits at home

You can use both tangerines and oranges in this recipe; in any version, the fish will come out tender, juicy, piquant, and taste as good as trout or salmon. The ambassador will only take one day. Pink salmon salted using this method is intended for sandwiches.

Ingredients:

For 1 pink salmon carcass weighing approximately 1 kg you will need:
2 oranges or 4 tangerines;
table salt 3 tablespoons.

Preparation:
Wash the fillet thoroughly in running cool water and dry. Peel the tangerines, divide into slices and cut each into several pieces. Place the pink salmon fillet in a dry and clean container, sprinkle with salt and add citrus fruits (half the stated amount).

Place the fish fillet in the next layer, add salt and place the other half of the tangerines on top. Leave in the refrigerator for 24 hours covered.

Tangerines and pink salmon will give juice, the salt will disperse, and the fish will be salted and filled with an extraordinary aroma.

Salted pink salmon with butter and onions, quick cooking

The big advantage of fish salted according to this recipe is that it cooks quickly. Thanks to apple cider vinegar, grape or rice vinegar, such fish can be consumed after only 3-4 hours; it turns out piquant, juicy and aromatic.

Compound:

To prepare 0.5 kg of fish you need to take: 1 large onion;
10 grams of salt;
20 ml apple cider vinegar;
125 g refined oil.

Preparation
Chop the onion into thin half rings, place in a shallow bowl and pour boiling water over it for literally 5 minutes, then pour into a colander. When the water has drained, put the onion back into the bowl, pour in the apple cider vinegar and rub well with your hands. Now add refined oil and mix thoroughly. Divide this mixture in half.

Cut the prepared fish fillet into thin pieces (about 0.5 cm) and salt generously. Place half of the pickled onions in the first layer on the bottom of the container, then the pink salmon in salt, and put the onions again in the third layer.

Pour the remaining marinade into a bowl with pieces of fish and onions, put in a cool place for 3-4 hours, cover with a lid.

Good to know

Fish and onions can be stored in the refrigerator for about three days.

Recipe for salting pink salmon with vodka

Fish prepared in this unusual way will delight gourmets with its bright, pleasant flavor. Vodka mixed with aromatic spices gives salted pink salmon a spicy aroma, and the alcohol will not be felt at all.

Products:

For 400g fish fillet, prepare 1 teaspoon of sugar and salt;
10 ml of any vodka;
half a teaspoon of black pepper.

Preparation:
Mix the peppers with sugar and salt in a separate bowl, add vodka and grind thoroughly. Remove the skin from the fish; in this recipe it is preferable to do without it. Rub the piece with a mixture of spices and vodka, place it in a bowl, and press it down with a press, for example, place a jar of water on a plate. A day later, salted pink salmon is ready at home.

How to pickle pink salmon quickly and tasty at home

Salted pink salmon with mustard and coriander

Spices such as coriander and mustard will give the fish a new and interesting taste. Do not use hot mustard; it is not suitable for this recipe; it is better to find soft mustard made from grains.

Ingredients:

To salt 1 kg of fish you need to take:
3 large spoons of soft mustard;
5 g coriander beans;
10 grams of sugar and salt;
odorless sunflower oil 80 ml.

Homemade pickling recipe:
Clean and divide the fish into 2 fillets, removing the skin. Grind the coriander with a pestle in a bowl or mortar, add sugar and salt to it. Rub the fish with this spicy mixture.

In a separate bowl, mix mustard and refined sunflower oil. Place a piece of fish in a bowl, pour mustard sauce over it, then do the same with the second piece of pink salmon, using up all the sauce.

Place in the refrigerator for 6 hours, covering with a lid, then swap pieces of pink salmon. Wait 12 hours, remove from the container, wipe with napkins and cut into portions.

Video recipe: Lightly salted pink salmon in 1 hour

Secrets and nuances of preparing salted pink salmon

Metal utensils are not suitable for salting pink salmon; they will give the fish a specific unpleasant taste that cannot be removed by anything. To ensure that your work only benefits you, it is better to take a glass or plastic container. Ceramic cookware also works great.

When salting using the wet method, it is good to press down the fish with a small weight, thanks to which the brine will be evenly distributed throughout the fibers of the fish.
After salting, the fish should be removed from the dish, dried with paper towels and poured with a small amount of oil. This way, the fish will not be oversalted and will last longer.

If the pink salmon turns out to be too salty, you can pour the dried pieces with milk for a couple of hours, then remove, wipe, grease with oil, cut into portions and serve.

Pink salmon, not gutted, is often sold with caviar. It can also be salted, having previously been cleared of films using a dry method or in brine: take a teaspoon of granulated sugar and salt for 1 glass (250 ml) of water, boil and cool. Pour this marinade over the caviar for 3 hours, then use as directed.

Pink salmon are an anadromous species belonging to the salmon family. The smallest and fastest growing representatives of the Pacific salmon genus.

This fish is not only tasty, but also very healthy. You can make soup, salad, and appetizer from it. It is also relatively inexpensive and can be purchased in almost all stores. If you suddenly bought it in a store and it is over-salted, I recommend that you do it correctly at home yourself, just as we did in previous articles. The most important thing is to control the entire cooking process for the right amount of time, after which you will get a truly healthy and tasty product.

Today I will tell you some interesting, tasty and very quick recipes for salting pink salmon at home. Believe me, after you try your masterpiece, you will just lick your fingers and understand how delicious this dish is.

The final product can be stored in your refrigerator for several days, or maybe even more.

Ingredients:

Pink salmon - 1 pc.
Salt - 1.5 spoon
Granulated sugar - 1.5 spoon

Cooking method:

1. Cut off the head of the fish, cut it in half, take out the insides. Using scissors, cut off the tail. Rinse thoroughly under running water.

Tip: You don’t have to throw away the head, but cook it, for example, into fish soup.

2. After which you can wrap it in a paper towel and dry it. We make a cut along the ridge and divide it into two parts. Remove the bones and wash the carcasses again.

3. Mix salt and granulated sugar and place the fish in a bowl into which the mixture was previously poured. Sprinkle plenty of salt and sugar on top and distribute using your hands.

4. Place the second part on top and also sprinkle with salt. Cover with a plastic bag and put in a cool place for a day.

Then take it out and rinse with cold water. Lightly salted fish is ready. Bon appetit.

Dry salting pink salmon at home

Ingredients:

Pink salmon - 1 pc.
Lemon - 1 pc.
Salt - 60 gr.
Granulated sugar - 1 tbsp. spoon
Black peppercorns - 20 pcs.
Vegetable oil.

Cooking method:

1. Separate the carcass from the ridge, remove all the bones. Take the fillet and cut it into wide pieces.

2. Mix 4 tablespoons of salt with two tablespoons of granulated sugar.

3. Generously sprinkle all the pieces of fish with the resulting mixture. Then pour in lemon and vegetable oil.

4. Put everything in a bowl, the fish will give more juice, cover with a plate and put under pressure in a cool place for a day.

After some time, we take it out, wash it and invite our loved ones to the table. Bon appetit.

Salting pink salmon in brine

Ingredients:

Pink salmon - 1 pc.
Salt - 4 tbsp. spoons
Granulated sugar - 4 tbsp. spoons
Bay leaf
Pepper mixture

Cooking method:

1. Mix salt, pepper and peas in one container, pour boiling water, mix well until the components dissolve, set aside.

2. Clean the fish under running water, cut off the head and tail, and remove all the insides.

3. Cut into portions, approximate thickness, two fingers apart. Place on a plate and put in the refrigerator.

4. The brine has cooled down. Place the fish in a jar and fill it with marinade. Using a regular lid, close, shake and put in the refrigerator for at least a day.

Once the time is up, you can eat it, just put it on sandwiches or use it for your salad. Bon appetit.

Step-by-step recipe for salting whole pink salmon

Ingredients:

Pink salmon - 1 pc.
Salt - 60 gr.
Granulated sugar - 1 tbsp. spoon
Allspice black pepper - to taste

Cooking method:

1. Defrost store-bought fish. We cut it up, remove unnecessary parts, the tail, fins, and cut off the head. Remove the insides, rinse well under running water, and dry.

2. Remove the skin from the pink salmon, carefully pry it with a sharp knife and remove. We take out all the bones, we get two parts of the carcass.

3. Make a mixture of granulated sugar, salt and allspice. We roll the fish on both sides. Place in an enamel bowl. If desired, you can add a bay leaf.

4. Cover with a lid and leave in the refrigerator for 24 hours to salt.

We enjoy aromatic and tasty salted fish. Bon appetit.

Salting pink salmon for salmon

Ingredients:

Water - 1 liter
Salt - 5 tbsp. spoons
Granulated sugar - 2 tbsp. spoons
Black peppercorns - several pieces.
Cognac - 1 tbsp. spoon
Vegetable oil -
Pink salmon - 1 pc.

Cooking method:

1. Prepare the brine. Add 5 tbsp to 1 liter of boiled water. spoons of salt, 2 tbsp. spoons of granulated sugar, black peppercorns. Dissolve salt and sugar and cool until cold.

2. We wash the pink salmon under running water, cut off the head, take out all the insides and wash it again.

Tip: Take fish that has been deep frozen and defrost it not completely, but to such a state that it is convenient to cut.

3. We cut the carcass. We stick a knife along the spine and cut. We clear the bones, cut out the fins, remove the skin. The result was fillets.

4. Now cut them into pieces 1 cm thick. Place in a deep bowl.

5. The marinade has cooled, add 1 tbsp. spoon of cognac and pour over the fish. She should stay in this brine for 20 minutes.

Tip: You can do it without cognac, but it gives it a unique taste, after which the fish becomes like salmon.

6. Then we take it out onto a sieve, let it drain, place the pieces on paper towels, and dry.

7. Take any container, grease it with vegetable oil and lay out pink salmon in layers. Spray each layer with vegetable oil. You can add black pepper, cover with a lid and put in the refrigerator for an hour.

The dish is ready, lay it out and serve. Bon appetit.

How to simply salt pink salmon in pieces

Ingredients:

Pink salmon fillet - 2 pcs.
Salt - 2 tbsp. spoons
Granulated sugar - 1 tbsp. spoon
Black peppercorns - 30 pcs.
Bay leaf - 7 pcs.

Cooking method:

1. We cut the carcass, clean it of bones and peel, get fillet, cut it into pieces. Mix granulated sugar and salt in one bowl.

2. Take the container in which we will salt. Sprinkle the bottom with mixed salt and sugar and lay out the fish. We also add salt and sugar on top and lay out bay leaves and black peppercorns.

3. Place a layer of fish again, add salt and sugar and add spices. So we salt everything.

Cover with a lid and put in the refrigerator for a day. And after 24 hours you can try it.

Video on how to salt pink salmon in oil

I hope that the recipes will be useful to you. Bon appetit.