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, a rich ear is easily prepared - 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:

1. Combine sugar and salt in a bowl.
2. Pour the mixture into a food grade plastic container.
3. Put a piece of fish on a sweet-salty pillow.
4. Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then cover the fish again with the dry mixture.
5. 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:

1. Cut the whole fillet into small pieces.
2. 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.
3. 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.
4. 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:

1. Cut the fillet into medium-sized slices and put them in a container for marinating.
2. 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.
3. Strain the prepared brine and leave it to cool.
4. Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
5. 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 an exquisite 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:

1. Divide the fish plates into equal small pieces.
2. Grease the sides of the mold with olive oil and pour it on the bottom.
3. 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.
4. 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:

1. Divide the fish into small pieces.
2. Combine sugar with salt, add peas and parsley to the prepared mixture.
3. Put the fish pieces with vegetable oil in a food container.
4. 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.;
• coarse sea salt - 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:

1. Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
2. Slice the lemons into thin slices.
3. 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.
4. Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
5. 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.

At home, a very tasty salted pink salmon is prepared as follows:

1. Cut oranges into thin slices.
2. Rub the whole fillet with the sweet-salty dry mixture.
3. Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
4. Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
5. Lay the orange slices on the dill.
6. Put on the refrigerator shelf for a day.
7. 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 mustard sauce are served at the table.

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 a delicious meal you will 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:

1. Grind the coriander seeds in a mortar, mix with sugar and salt.
2. Sprinkle the fish pieces with powder.
3. Combine oil and mustard in a bowl.
4. Put the whole fillet in a salting dish, pouring mustard sauce on top.
5. Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
6. Cover the container tightly and place it in the refrigerator.
7. After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
8. 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.

The modern salmon ambassador is somewhat modernized:

• 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:

1. Remove the skin from the fillets and lay the pieces meat side up.
2. Mix the sugar and salt and brush the meat with the mixture.
3. Sprinkle the top with pepper.
4. Spread parsley branches and dill sprigs evenly throughout the fillet.
5. Fold the plates inside with meat and twist each into gauze.
6. Place fish bundles on a tray and hide for a couple of days in the cold.
7. Turn the fish plates on the other side in a day.
8. 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:

1. Put the dried milk into the mold.
2. Sprinkle with a sprinkle of salt and sugar.
3. To taste, the dish is seasoned with your favorite spices and herbs.
4. The container is tightly closed with a lid and shaken a couple of times.
5. When sealed, it is placed in the refrigerator for 2 days.
6. The lid should be systematically removed without removing the container from the cold.
7. 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.

Sokolova Svetlana

Reading time: 2 minutes

A A

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. In order not to spoil the taste, salt in a glass dish. Avoid metal and plastic plates.
6. To give a special taste and aroma, use finely chopped garlic and fresh herbs when pickling.
7. It is not recommended to use iodized salt in the salting process.
8. Store salted fish in the refrigerator. Do not put the product in the freezer to extend the shelf life.
9. Lemon juice and apple cider vinegar are excellent additional ingredients that make the fish tender and softer.
10. To make the removal of fins as easy as possible, use special scissors. If removing with a knife, be careful not to accidentally cut the pink salmon's skin.

Salted salmon calories

Pink salmon is a source of easily digestible proteins (22 grams per 100 grams). The fish belongs to dietary food products, has a wide range of applications in cooking.

The calorie content of salted pink salmon is about 160-170 kilocalories per 100 grams

Most of the calories come from proteins. Fat is approximately 9 grams per 100 grams of product. The fish does not contain carbohydrates at all.

The fastest and most delicious recipe for lightly salted pink salmon

Ingredients

Servings: 20

• gutted pink salmon 1200 g
• salt 2 tbsp. l.
• sugar 2 tbsp. l.
• coriander 4 things
• black peppercorns 6 pcs
• vegetable oil 1.5 st. l.

per serving

Calories: 154 kcal

Proteins: 19.5 g

Fats: 6.2 g

Carbohydrates: 4.8 g

4 o'clock 50 min. Video recipe Print

I take fresh-frozen pink salmon (gutted) weighing up to 1.2 kg. I remove the skin. I separate the loin from the bones.

I cut the fillet into pieces of the same size (across from the ridge).

In a separate bowl, mix salt and sugar. I pour coriander seeds and black peppercorns.

Pour the resulting mixture into the bottom of the glassware. I spread the fish in an even layer so that not one piece overlaps the other. I make another layer of salt, sugar, pepper and coriander. Then I pour vegetable oil, cover with a lid and put it in the refrigerator.

You can eat salted and fragrant pink salmon after 18-20 hours.

Classic recipe

The main feature of cooking is the absence of unnecessary spices. In the classic recipe, the delicate taste of pink salmon is in the foreground.

Ingredients:

• Pink salmon fillet - 1 kg,
• Salt - 2 large spoons,
• Sugar - 1 tablespoon
• Vegetable oil - 100 ml.

How to cook:

Be sure to take glassware for cooking.

1. To save time, I take a cleaned fish without a tail and head. I cut into portions. Standard thickness - 3 cm.
2. 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.
3. 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:

1. I cut the finished loin of pink salmon into neat pieces of medium size. I don't take off the skin.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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).
4. I cover the dish with a lid and leave it to salt for 24 hours, putting it in the refrigerator.
5. 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:

1. I cut pink salmon, removing excess parts: tail, head and fins. I rinse thoroughly.
2. 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.
3. I cut the finished sirloin with a sharp knife into slices of 5- or 6-cm thickness.
4. 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.
5. My ripe lemon. I cut into thin half rings, remove the seeds.
6. 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.
7. I fill the fish with sunflower oil, 150 grams is enough.
8. 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.

1. I clean the fish from scales, gut and decapitate. I remove the skin, remove the spine and bones. Thoroughly wash the sirloin.
   
2. After receiving the sirloin without bones, I proceed to slicing. I cut into neat pieces of the same size.
3. I take a big pot. I grease the edges with olive oil, pour a part to the bottom. I put the pieces in layers, add finely chopped dill, sugar and salt. I close the pot with a lid. I put it in the refrigerator for 48 hours.

I serve salted fish with a special sauce made from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate tank.

How to pickle pink salmon "under the salmon" in oil

Pink salmon is an affordable alternative to the more expensive fish of the Salmon family. It is inferior to salmon in taste, but due to its affordable cost and high prevalence, it looks more preferable in the preparation of everyday dishes.

To cook delicious salmon salmon, you need to take 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:

1. I cut the fillet into beautiful pieces of the same size. I put it aside.
2. 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.
3. I take it out, let the liquid drain and dip it with paper towels to get rid of excess salt.
4. I take beautiful glassware. I spread the salted fish in layers. Each layer of pink salmon is poured with vegetable oil. I send the finished dish to the refrigerator for 1 hour.

Cooled and salted pink salmon is served on the table, garnished with lemon slices, thin onion half rings and fresh herbs.

Salted pink salmon in 1 hour

Ingredients:

• Frozen fish fillet - 800 g,
• Water - 400 ml,
• Salt - 2 tablespoons,
• Olive oil - 100 ml.

Cooking:

1. I do not defrost the fillet completely, so that it is easier to cut into portioned pieces. I put the neat bits aside.
2. 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.
3. I dip pink salmon for 6-7 minutes in the prepared solution with salt.
4. I catch, wash in cool boiled water to wash off excess salt. I dry it with kitchen paper towels or napkins, removing the liquid.
5. In parts I shift into a glass dish, adding olive oil. I spread all the pink salmon and pour all the olive oil. I put it in the fridge for 40 minutes.

After the allotted time, I take it out of the refrigerator and use it in salads or to make delicious sandwiches. Bon Appetit!

Unusual recipe with spicy sauce

Ingredients:

• Fresh fish - 1 kg,
• Table salt - 100 g,
• Sugar - 1 large spoon,
• Orange - 2 things,
• Dill - 1 bunch.

For sauce:

• Mustard with grains (French) - 20 g,
• Honey - 20 g,
• Vinegar - 20 g,
• Olive oil - 40 g.

Cooking:

1. I clean the fish, remove excess parts, rinse thoroughly. I dry the finished fillet with paper towels.
2. I cut oranges into thin slices.
3. 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.
4. I shift the pink salmon into a glass cup, pour finely chopped dill. Place thin slices of orange on top.
5. I put it in the refrigerator for 24 hours.
6. 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:

1. 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.
2. In a separate dish, I prepare a mixture of salt, sugar, a pinch of ground black pepper, bay leaves and a few peas of allspice. I mix.
3. 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:

1. I place thoroughly washed and dried milk in a container.
2. 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.
3. I put the container in the refrigerator, closed, for 48 hours. From time to time I open the lid without taking out the container.
4. After 2 days the milk is ready for consumption.

Pickled milk

A more interesting recipe for making pink salmon milk with the addition of onions and vinegar.

Ingredients:

• Milk - 200 g,
• Onion - half head
• Vinegar 3 percent - 150 g,
• Salt - 10 g,
• Black peppercorns - 5 pieces,
• Lemon, fresh herbs - for decoration.

Cooking:

1. I add thoroughly washed milk to a clean enameled dish.
2. I pour vinegar, put a finely chopped onion. Salt and black peppercorns. Mix carefully.
3. I send it to the refrigerator for 7-9 hours.
4. 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!

Salted fish in stores is quite an expensive product. It is not known with what spices it was salted and how fresh the salting was. Pink salmon, salted on its own, will be much tastier than bought, its cost will be cheaper, and it can become a real delicacy on the festive table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article will be given general recommendations and recipes on how to pickle pink salmon at home.

For salting, both fresh pink salmon and frozen are suitable. You can salt red fish, both a whole carcass and cut into small pieces, fillets or steaks. The only thing to remember is that the salting process, depending on the recipe chosen, takes time: it will take several hours to a day to get salted fish.

Basically, frozen pink salmon is offered in stores, as it is stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

A truly delicious salted fish comes from fresh pink salmon. Before buying fresh fish, you need to check for smell and appearance: when pressed, the former shape of the fish should quickly recover and smell good.

If frozen fish is bought for salting, it must first be thawed. For defrosting, it is better to leave the carcass in the refrigerator overnight. During this time, it will melt and it will be easier to cut it.

Defrosting is allowed at room conditions (when they forgot to take the fish out of the freezer or bought it frozen in the store), leaving it on the table for 2-3 hours. During this time, it will melt and it will not be difficult to carve it.

How to cut pink salmon before salting

The preparation technology before salting is the same for fresh and frozen fish.

The head, fins and tail are cut off. An incision is made in the abdomen, and all the insides are removed.

Then the carcass is washed with running water.

If you want to pickle only the fillet, then you need to remove the skin from the cut fish.

Rinse the cut pink salmon again with cold water and dry well with paper towels so that less moisture remains in it.

Salted fish is cooked dry and wet. The dry version involves only the addition of salt and spices, and the wet type of salting involves immersing pink salmon in marinades, juices and brines.

When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.

To get lightly salted pink salmon, you do not need to marinate it for more than a day and, after removing it, pat it dry with a paper towel. Put the salted fish in a container and add sunflower oil.

An easy way to salt pink salmon is to rub it with a mixture of salt, sugar, spices and spices. Prepare, as a rule, such a mixture in a ratio of 1: 2 (sugar to salt), spices are taken to your liking. The amount depends on the size of the fish, the main thing is that the meat should be plentifully processed with a curing mixture.

Salted pink salmon can be stored in the refrigerator for only 3-4 days. It is better to put the remaining salted fish in the freezer, wrapping it in cling film or putting it in a container with a lid.

For salting pink salmon, you can use any dishes, except for metal, because it can give the fish an unpleasant metallic taste. Ceramic or glass is best suited for this purpose.

Dry salting of pink salmon

Divide the prepared carcass into two fillets or cut into pieces. Place meat side out on a cutting board and season generously with the salt and sugar mixture.

Place the meat side by side and wrap tightly in paper towels.

Put in a tray, bowl or deep plate. Put a load on top: cover the fish with a cutting board or plate and put a jar of water. Place in refrigerator or other cool place.

After 5-6 hours, turn the fish over to the other side.

In a day we will get salted fish, and in 2-3 days already salted. Unroll the carcass and remove the remaining salt.

The fish is served at the table, cut into pieces and poured over with sunflower oil.

How to pickle pink salmon in a marinade

The classic recipe for pickling pink salmon in brine is this. For 1 kg of pink salmon fillet take:

• Water - 1 liter;
• Sugar - 150 grams;
• Salts - 150 grams;
• Mustard - 30 grams;
• Bay leaf - 2 pieces;
• Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Fillet pieces are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is taken out of the brine and served at the table.

Salted pink salmon

This method of cooking fish involves keeping pink salmon for a short time in a prepared saline solution, as well as a reduced salt concentration.

To prepare slightly salted pink salmon for 1 kg of fish, take:

• Salts - 1 tablespoon;
• Sugar - 1 teaspoon;
• Vegetable oil (odorless) - 100 ml;
• Black pepper - to taste;
• Coriander - a couple of pinches or to taste

Prepare fish and cut into small pieces.

Mix sugar and salt in a bowl.

Arrange the fish pieces in a single layer in a container, drizzle with vegetable oil and sprinkle with a mixture of salt, sugar, black pepper and coriander. Black pepper should be coarsely crushed. If desired, you can add a few peas of allspice. Pairs well with white pepper.

Do the same with the next layer. Lay out all the fillet pieces in layers.

Cover the container with a lid and refrigerate for at least 5 hours.

Pink salmon for salmon in brine

Pink salmon meat is not very fatty, but it can be made more juicy if vegetable oil is added during salting. Then such pink salmon will taste very similar to salmon. You can salt the fish in brine or dry method.

To prepare the brine you need:

• Water - 1.0-1.3 liters
• Salts - 5 tablespoons

Cool the boiled water and dissolve 5 tablespoons of salt in it.

We cut the pink salmon, remove all the bones from the meat and cut into pieces about 4 centimeters.

Shredded fish is placed in brine for 10 minutes. Then drain the brine, and dry the fillet pieces with a paper towel or napkins.

After removing from the brine, put in a glass dish and pour vegetable oil. Take any oil: sunflower, olive or other.

We put the fish in the refrigerator for 40 - 60 minutes.

If the brine is not enough to completely cover the entire fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine for a little longer.

As a result, there is no faster salting of pink salmon in time, and most importantly, in terms of taste, it corresponds to another red fish - salmon. The fish turns out tender, but if it turned out too salty, then you can soak it in water.

Salted pink salmon in brine

There are many options for brines that will make the taste of the fish rich. If you need to salt pink salmon tasty and quickly, use this recipe.

To prepare a brine for 1 kg of pink salmon, you need:

• Water - 1 liter;
• Salts - 3 tablespoons;
• Sugar - 2 teaspoons;
• Bay leaf - 2 pieces;
• As spices:
• Allspice and black or white pepper;
• Mustard (grains or ground).

First, prepare the brine for pink salmon. All components are mixed except mustard. At the very end, add mustard to the brine. Pour pink salmon with prepared brine (room temperature). After 3 hours, it will be ready if cut into small pieces. Larger pieces require more salting time.

Pink salmon in quick-salted brine may fall apart a little if defrosted fish was used. Spices and spices are added to the brine according to taste preferences. To get rid of the bitterness characteristic of pink salmon, you can add a little lemon juice or table vinegar to the brine.

How to pickle pink salmon in oil

For cooking in oil for 1 kg of pink salmon you need:

• Salts - 3 teaspoons;
• Vegetable oil - 1/2 cup (100-125 ml).

Wash and cut pink salmon: remove the skin and separate from the bones.

Cut the finished fillet into pieces half a centimeter thick.

Put the chopped pieces in a deep plate, add salt and spices as desired. Mix. Drizzle with vegetable oil and mix again.

Transfer the fish to a jar and refrigerate for 8-10 hours. During this time, the pink salmon will be salted.

Another way to salt salmon in oil.

For 700 grams of pink salmon you need:

• Vegetable oil - 100 ml;
• Salts - 2 tablespoons;
• Sugar - 1 teaspoon;

As spices:

• Black (white) pepper - to taste;
• Bay leaf - to taste.

Rinse salmon and remove skin and bones. Cut the fish fillet into small pieces.

I'm preparing the brine. Mix vegetable oil with salt, add sugar, bay leaf and black or white pepper to be crushed.

Mix the pieces of pink salmon filled with brine and send them to the refrigerator. After 10 hours you can try the fish.

Salted pink salmon with onion in oil

According to this recipe, salted pink salmon will be ready in 2 hours and it will turn out very tasty and tender. To salt pink salmon, for 2 carcasses of fish you need:

• Water - 1 liter;
• Salts - 5 tablespoons;
• Vegetable oils - 150 ml;
• Bulb onion - 1 head

Gutted fish cut into pieces. It is best to start slicing when the fish is slightly frozen. We put the pieces of fish in a convenient container.

Prepare brine. Add salt to chilled boiled water and stir. Fill them with fish.

Leave the pink salmon soaked in brine at room temperature for one hour.

Take the fish out of the brine and pat dry. Put in a deep plate or bowl. Put chopped onion on top and pour sunflower oil. Put the pink salmon in the refrigerator for 40-60 minutes.

Any type of salted pink salmon can be used cut into fillets or cut into pieces. The thinner the sliced ​​fish, the faster it will absorb salt and salt.

Salting is a fairly quick way to cook pink salmon, which allows you to store fish in the refrigerator for several days without losing taste. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient in salads, sandwiches, stuffed pancakes and many other dishes.

How to salt pink salmon in the monastery, see the video

Pink salmon in cooking is used in the preparation of soups, second courses and for salting. However, during heat treatment, the fish turns out to be rather dry. Salted salmon, combined with various ingredients (lemon, mustard, honey, orange, and others), allows you to achieve the same delicate taste as more expensive salmon. For salting, they mainly use fillets, cutting the carcass of the fish into pieces, but you can cook it whole.

Ingredients:

• pink salmon fillet - 1 kg;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking:

Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of cooking without the use of preservatives and flavorings. This recipe is notable for the absence of additional spices.

The calorie content of salted pink salmon is 169 kcal / 100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often has a slight bitterness, which is eliminated by salt, and spices with sugar give it a delicate taste and aroma. In Japan, sea salt is used to salt pink salmon. It is believed that it makes the taste of fish more natural.

There are several basic methods for preparing salted pink salmon at home:

• rubbing with salt in a dry state (dry method);
• soaking for a short time in a salt solution (salted pink salmon);
• aging in a marinade with the addition of spices and herbs (spicy salting);
• salting in oil.

Quick salting

Ingredients:

• pink salmon - 1 pc. (weighing 1-1.2 kg);
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• coriander - 4 pcs.;
• black allspice peas - 4 pcs.;
• vegetable oil - 2 tbsp. l.

Cooking:

1. 1. Defrost pink salmon. If necessary, butcher it: rip open the abdomen, remove the insides, cut off the tail, head, fins, peel off the scales. Rinse the fish inside and out. You can leave the skin on.
2. 2. Separate the fish fillet from the ridge, cut into bars 3 cm thick across the ridge.
3. 3. Pour salt, sugar, add coriander, peppercorns, mix them.
4. 4. In another dish with a flat bottom, put 1 layer of fish, sprinkle with spices, pour over with oil, cover and place in the refrigerator. Salted pink salmon can be eaten after 18-20 hours.

Salting for 1 hour

Ingredients:

• fish fillet - 800 g;
• boiled water - 1 l;
• salt - 4-5 tbsp. l.;
• olive oil - 5 tbsp. l.

Cooking:

1. 1. Defrost freshly frozen fish fillets at room temperature, but not completely, so that it is easier to cut with a knife. Wash and cut it, as in the first step-by-step recipe.
2. 2. Prepare a strong saline solution. For 1 liter of water, 4-5 tbsp. l. salt. Put the pieces of fish in the brine for 10-15 minutes.
3. 3. Place the salted fish in layers in another pan, pour each of them with oil.
4. 4. Remove pink salmon in the refrigerator for half an hour.

Fish according to this step-by-step recipe cooks very quickly and has an incomparable taste. You can pickle it immediately an hour before the arrival of guests, and then serve it on the table in the form of tartlets, sandwiches, a la carte snacks or use it in salads.

Checking the concentration of salt in water is done using potatoes - for this you need to peel a potato the size of a chicken egg and lower it into water. If it floats, then the brine is cooked correctly.

In brine with sugar

Ingredients:

• fresh salmon fillet - 1 kg;
• sugar - 200 g;
• salt - 200 g;
• boiled water - 1 l.

Cooking:

1. 1. Cut the fillet into pieces, as in previous recipes.
2. 2. Pour water into a deep bowl, mix and dissolve the salt and sugar.
3. 3. Put the fish in the brine and soak for 3-4 hours.
4. 4. Drain the liquid, serve pink salmon on the table.

The large amount of sugar used in this recipe gives the fish a piquant taste. When using powdered sugar, pink salmon is more tender.

In the salmon

Ingredients:

• pink salmon (or other red fish) fresh or frozen - 1 medium-sized carcass (1-3 kg);
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• dried dill - 1 tbsp. l.;
• garlic - 2 cloves;
• ground black pepper - to taste.

Cooking:

1. 1. Wash and clean the fish from scales. Make incisions, pull out the ridge and large bones, wash.
2. 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Grate the pink salmon inside and out.
3. 3. Squeeze the garlic in the press, distribute it over the carcass, sprinkle with dill.
4. 4. Wrap pink salmon in canvas or parchment, place in a plastic bag.
5. 5. Put fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be done as a whole or in pieces. Before eating, the fish is cleaned of salt.

With vodka

Ingredients:

• pink salmon fillet - 1-1.2 kg;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vodka - 50 ml.

Cooking:

1. 1. Mix salt and sugar in a bowl or plate.
2. 2. Cut the fillet into large flat pieces of 5-7 cm.
3. 3. Rub each slice with a mixture of sugar and salt.
4. 4. Put the fish in 1 layer in a flat dish and pour vodka over it.
5. 5. Put oppression in pieces and put in the refrigerator overnight.
6. 6. The next morning, the snack is ready to eat.

To taste salty pink salmon, you need to use vodka, and not other alcoholic beverages. When finished, the smell of alcohol is no longer felt, and the texture of the fish is tender and dense, with well-salted flesh. You can additionally put your favorite spices and herbs in the pickling mixture.

in a lemon

Ingredients:

• pink salmon fillet - 1 kg;
• lemon - 1 pc.;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• sunflower oil - ½ tbsp.

Cooking:

1. 1. Wash, dry and cut the fillet into thin slices.
2. 2. Mix sugar with salt, rub the fish with them.
3. 3. Wash the lemon, cut into half rings with the zest.
4. 4. Put the fish and lemon into the salting container, alternating their layers. The top layer should be covered with lemon.
5. 5. Pour in the oil, close the container and refrigerate for 1 day.

Thanks to lemon, slightly salted pink salmon is well saturated with marinade and acquires a very delicate taste.

In mustard sauce

Ingredients:

• pink salmon fillet - 1 kg;
• mustard powder - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• vegetable oil - 200 ml;
• boiled water - 300 ml.

Cooking:

1. 1. Prepare the fillet, as in the classic step-by-step recipe.
2. 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
3. 3. Put the pieces of fish in the brine, press down with oppression and marinate for 3-5 hours in the refrigerator.
4. 4. Transfer the finished dish to a jar and pour oil over it.

The taste of such fish is more like pickled pink salmon, since the recipe contains vinegar, and thanks to mustard, the dish is especially tender and juicy.

with lime

Ingredients:

• pink salmon fillet - 1 kg;
• lime - 3 pcs.;
• salt - 2 tbsp. l.;
• white pepper - 1 pinch.

Cooking:

1. 1. Salt the fillet, as in the classic recipe.
2. 2. Wash the lime, remove the peel, grate it, and chop the pulp and chop in a blender.
3. 3. Mix lime gruel with zest, salt and pepper.
4. 4. Cut pink salmon into thin slices, place in a container, spread lime mixture on top. Marinate in the refrigerator overnight.

The combination of lime (or lemon) flavor with pink salmon is very harmonious. Additionally, before marinating, fish can be smeared with a thin layer of mustard sauce or spices can be added, and for greater juiciness, after salting, pour vegetable oil. This dish has a refined, amazing taste.

With tangerines

Ingredients:

• tangerine - 4 pcs.;
• pink salmon fillet - 1 kg;
• salt - 2 tbsp. l.

Cooking:

1. 1. Prepare the fillet as usual: wash, dry, cut into slices.
2. 2. Wash tangerines, peel, divide into slices, chop each of them into slices 0.5 cm thick.
3. 3. Put the fish on the bottom of the salting container, sprinkle it with salt, lay out half of the tangerines, then repeat the layers.
4. 4. Close curing dishes, put in the refrigerator for pickling for 1 day.

Tangerines can be replaced in this recipe for 2 pcs. oranges. During pickling, fruits release juice, the fish is saturated with it and acquires a unique taste and aroma. Pink salmon is juicy and tender.

With onions in 2 hours

Ingredients:

• pink salmon fillet - 0.5 kg;
• onion - 1-2 pcs.;
• vinegar 9% - 2 tbsp. l.;
• vegetable oil - ½ tbsp.;
• salt - 1 tbsp. l.

Cooking:

1. 1. Wash the fillet, dry it, cut into thin pieces of 0.5 cm thick, put in a bowl and sprinkle with salt.
2. 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, stand for 5 minutes, drain the boiling water.
3. 3. Add vinegar to a cup with onions, mix, pour in vegetable oil. Divide the mass into 2 equal parts.
4. 4. First put pink salmon in the container, then half of the onion, repeat the laying of the layers. Pour the rest of the oil from the onion bowl.
5. 5. Close the container, put in the refrigerator to pickle for 3 hours.

Pink salmon with onions, cooked in 2 hours, has a piquant taste. Faster salting is provided by the addition of vinegar. Instead of ordinary table vinegar, it is allowed to use apple, wine or rice. This dish will keep for 3 days in the refrigerator.

With mustard and coriander

Ingredients:

• pink salmon - 1 carcass;
• mustard - 3 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• ground coriander - ½ tsp;
• vegetable oil - 5 tbsp. l.

Cooking:

1. 1. Wash, clean and cut the fish into 2 fillets.
2. 2. Mix coriander in a cup with salt and sugar.
3. 3. Sprinkle the fillet pieces with the prepared mixture.
4. 4. Pour vegetable oil into a cup, add mustard and stir.
5. 5. Put 1 fillet into the container, pour half of the marinade, put the second piece of pink salmon, pour in the remaining sauce.
6. 6. Seal tightly, put in the refrigerator for 6 hours, then swap the fillet pieces and marinate for another 12 hours.
7. 7. Before serving snacks on the table, dry the fillets with napkins and cut into pieces.

Thanks to the use of mustard and coriander, the appetizer acquires an original taste. For more piquancy, mustard can be used mixed with mustard seeds.

With oranges and honey sauce

Ingredients:

• pink salmon fillet - 1 kg;
• orange - 2 pcs.;
• salt - 2 tbsp. l.;
• dill - 1 bunch;
• lemon juice - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• olives - 4-5 pcs.

For sauce:

• honey - 20 g;
• mustard - 20 g;
• vinegar - 20 g;
• vegetable oil - 40 g.

Cooking:

1. 1. Prepare the fillet, as in the classic step-by-step recipe. Grate with a mixture of sugar and salt.
2. 2. Wash the orange, peel, cut into half rings.
3. 3. Finely chop the greens.
4. 4. Transfer the fish with oranges to a container, sprinkle with dill.
5. 5. Close the container, store in the refrigerator for a day.
6. 6. Mix honey, mustard and vinegar to make a sauce.
7. 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with olives or olives, sprigs of greens. Serve the sauce in a separate bowl.

Honey can also be used as a marinade in 3 ways:

• with soy sauce (2 tablespoons of honey and 100 ml of sauce);
• with mustard and hot pepper (1 tbsp mustard, 2 tbsp honey, 1 pinch of pepper);
• with lemon (2 tablespoons of honey and freshly squeezed juice of 1 lemon).

Pieces of pink salmon are smeared with marinade and kept in the refrigerator for 1 day.

In oil, "under the salmon"

Ingredients:

• fresh-frozen pink salmon - 1 carcass (0.8-1 kg);
• sea ​​salt or table salt - 4-5 tbsp. l.;
• boiled water - 1 l;
• vegetable oil - 100 ml.

Cooking:

1. 1. Prepare the fish, as in the quick salting recipe. Cut the fillet into portions.
2. 2. Dissolve salt in water. The brine must be concentrated. His readiness to check with a raw egg - lower it into the liquid, if it pops up, then everything is done correctly.
3. 3. Put pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Keep for half an hour.
4. 4. Rinse the fillets in water, put in a colander or dry with paper towels.
5. 5. Place pink salmon in a dish for salting and pour oil, close it and refrigerate for half an hour. Before serving, the delicacy can be sprinkled with lemon juice.

Pink salmon in oil is especially juicy, soft and tasty. By itself, this fish is rather dry, but when cooked according to this recipe, it becomes similar to trout or salmon.

In spicy mustard brine

Ingredients:

• pink salmon fillet - 1 kg;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• powder mustard (or its seeds) - 1 tbsp. l.;
• bay leaf - 1 pc.;
• black allspice - 5 pcs.

Cooking:

1. 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
2. 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients more quickly.
3. 3. Cool the brine to room temperature, pour over the fish.
4. 4. Cover with a lid or a flat plate, place the weight and keep in the refrigerator for 6-12 hours.

In such a brine, salting pink salmon is allowed as a whole, but in pieces it turns out faster. When salting, you can add chopped onions and herbs, they will add more spiciness and piquancy to the appetizer.

Salting after freezing and thawing

Ingredients:

• pink salmon - 1 kg;
• salt - 4 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking:

1. 1. Wash pink salmon, cut, cut into pieces.
2. 2. Combine sugar with salt.
3. 3. Rub the pieces well with this mixture.
4. 4. Put the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.

The increased amount of salt in this product will help salt pink salmon stronger and faster.

With repeated freezing and thawing, fish loses its taste and useful qualities, as ice destroys muscle fibers. It is not difficult to determine such a carcass - the bones are separated from it much more easily than from a freshly frozen one.

A quick way to "wet salt" in a spicy marinade

Ingredients:

• pink salmon carcass - 1 pc.;
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.;
• boiled water - 1 liter;
• black peppercorns - 10 pcs.;
• vegetable oil - 3 tbsp. l.;
• bay leaf - 1 pc.

Cooking:

1. 1. Cut and wash the fish. Cut into pieces 3-5 cm in size, put in a container or jar.
2. 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
3. 3. Pour marinade over pink salmon, put it in the refrigerator for 12 hours.
4. 4. Serve on the table, dousing the fish with vegetable oil and garnishing with chopped herbs.

Whole salting

Ingredients:

• pink salmon carcass - 1 pc. (1 kg);
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.

Cooking:

1. 1. Defrost and cut the carcass, rinse in running water, dry, peel, divide into 2 loin parts.
2. 2. Combine salt and pepper.
3. 3. Roll the fish in this mixture on all sides, put in a dish for salting, adding bay leaves.
4. 4. Cover and salt the pink salmon in the refrigerator for a day.
5. 5. If the fish is a bit dry, cut into portions, put in a jar, pour vegetable oil and keep another 12 hours in the refrigerator.

The fillet is salted faster. You can salt the whole carcass, for this they prepare a strong brine with the addition of sugar, vinegar and spices and salt the pink salmon for 1-2 days in the refrigerator.

With spicy sauce

Ingredients:

• pink salmon carcass - 1 pc. (1 kg);
• sugar - 1 tbsp. l.;
• salt - 100 g;
• orange - 2 pcs.;
• dill - 1 bunch;
• French mustard seeds - 20 g;
• honey - 20 g;
• vinegar - 20 g;
• olive oil - 40 g.

Cooking:

1. 1. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
2. 2. Wash oranges, cut into thin slices.
3. 3. Mix sugar and salt in a bowl and rub the fish with them.
4. 4. Put the pieces of pink salmon in a dish for salting, sprinkle with dill on top, put the chopped orange.
5. 5. Salt the fish in the refrigerator for 1 day.
6. 6. Mix mustard, honey, vinegar and oil in a bowl.
7. 7. Serve the fish on the table along with the sauce.

Salting pink salmon milk

Ingredients:

• milk - 500 g;
• sugar - 20 g;
• salt - 20 g.

Cooking:

1. 1. Wash and dry fish milk with paper towels.
2. 2. Place them in a container, add salt, sugar (you can add spices and spices to taste), close the lid and shake several times to mix everything well.
3. 3. Put in the refrigerator for 2 days.

Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onions and black allspice. In this case, you get a more interesting, rich taste. When serving, milk is decorated with greens and lemon slices.

mustard seeds - 2 tsp;

feta cheese - 100 g;

lemon juice, dill - to taste.

Cooking:

1. 1. Wash the lettuce, put it in a colander so that the water is glass, then spread it on a dish.
2. 2. Hard boil eggs, peel, cut into quarters.
3. 3. Wash the tomatoes and cut into slices.
4. 4. Cut the cheese into cubes.
5. 5. Finely chop the dill with a knife.
6. 6. Chop the onion into rings or half rings.
7. 7. Mix mustard, oil and dill in a cup.
8. 8. Cut the salted pink salmon into cubes.
9. 9. Mix and put eggs, tomatoes, onions, fish on lettuce leaves, pour over mustard dressing, garnish with herbs and serve.

For more spiciness, you can add ground pepper and juice of ½ lemon.

Appetizer with cheese

Ingredients:

• salted pink salmon - 200 g;
• cheese - 100 g;
• pitted olives - 1 can;
• mayonnaise - 2 tbsp. l.;
• egg - 1 pc.;
• skewers (toothpicks) - by the number of servings;
• greens, lettuce - to taste.

Cooking:

1. 1. Boil an egg, peel it.
2. 2. Grind cheese and egg on a grater.
3. 3. Cut the greens.
4. 4. Mix the egg, cheese, mayonnaise and herbs. Cut salted fish into thin wide strips.
5. 5. In the middle of each piece of pink salmon, put the cheese filling, wrap it in a small roll.
6. 6. Pierce the olive with a skewer, then thread it into the fish roll, fixing its edges from unwinding.
7. 7. Put lettuce leaves and rolls on a dish.

Appetizer with lavash

Ingredients:

• pita bread - 2 pcs.;
• salted salmon - 300 g;
• cream cheese - 50 g;
• dill - to taste.

Cooking:

1. 1. Cut pink salmon, as in the previous recipe.
2. 2. Grease pita bread with cream cheese. If the cheese is too thick, then mix it in a blender with a small amount of mayonnaise.
3. 3. Grind dill.
4. 4. Sprinkle the surface of the pita bread with dill, put the pink salmon, roll into a roll.
5. 5. Place the roll in the freezer of the refrigerator for 15 minutes so that it “grabs”.
6. 6. Cut the roll obliquely into slices 2-3 cm thick.

Such a dish will decorate the festive table, and the use of Armenian lavash with fish goes well as a delicious snack.

Tartlets

Ingredients:

• tartlets - 20 pcs.;
• salted pink salmon - 200 g;
• egg - 2 pcs.;
• cream cheese or mayonnaise - 80 g;
• cucumber - 1 pc.;
• greens and olives - for decoration.

Cooking:

1. 1. Boil eggs, peel, chop on a grater with small holes.
2. 2. Cut the fish and fresh cucumber into small cubes.
3. 3. Mix the resulting components, season with cream cheese or mayonnaise.
4. 4. Arrange the filling in tartlets, decorate with herbs, place 1 olive in the center.

Olives and red caviar can also be used as a decoration, so the tartlets look even more impressive on the festive table.

When choosing fish and cutting it for salting, you must adhere to the following recommendations:

Experienced housewives are guided by the following salting rules:

• Salt should be used plain, not iodized.
• In order for the fish to have a natural flavor, you should salt it in a glass dish.
• Ready snacks should be stored in the refrigerator. You do not need to put it in the freezer, because after defrosting the fish will be tasteless.
• It is necessary to use oppression (or weight), which allows the carcass to marinate more evenly and faster.
• To salt pink salmon as a whole (uncut), it must be rubbed with salt, salt should also be poured into the mouth and gills and a strong saline solution should be injected into the abdomen (using a syringe).
• If the fish turns out to be too salty, then just before eating it should be soaked in water or milk for 2 hours.
• To salt pink salmon, it is better to use coarse salt. It draws moisture out of the fish better than small ones.
• The main proportion for the preparation of brine should be considered as follows - 1 part sugar and 3 parts salt.
• Salting pink salmon for more than 3 days is not recommended. The longer the fish is in the solution, the more salty it becomes.

The following seasonings go well with pink salmon meat:

• dill and parsley;
• thyme;
• black and white ground pepper;
• basil;
• allspice peas;
• rosemary;
• horseradish;
• garlic;
• Bay leaf;
• vinegar;
• mustard.

Red fish meat has always been valued for its incredible taste and considered a healthy delicacy. The lightly salted representative of the seas, which is so convenient to use in salads and snacks, is especially popular. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so greasy, and besides, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for salting it and use an odorless vegetable oil.

It's hard to find someone who doesn't love red salted fish. True, many can afford such a delicacy only on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And it is not necessary to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.

Salting such fish is quite simple, the difficulty lies only in cutting it. It is necessary to remove the spine, fins, remove the skin and clean the carcass from all the insides. The tail and head can be left and boiled from them a rich ear. The main thing is to do everything carefully so that the meat is well separated from the skin.

As soon as the pink salmon fillet is ready, you can start salting it.

1. For 1 - 1.5 kg of fish, we need three tablespoons of salt and two tablespoons of sugar.
2. In a bowl, mix salt and sugar and take a container, on the bottom of which we pour the prepared mixture.
3. Put a piece of fish on top of it and sprinkle it with salt and sugar. We put the second blank on top and also fill it with a dry mixture.
4. Close the container and put in the refrigerator for 24 hours.

Fish fillet, salted in haste

Salting pink salmon is a quick and inexpensive way to cook delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their execution.

But there are two main ways:

• dry when only spices are used;
• and wet, in which the fish is salted in a marinade or brine.

We offer you the easiest recipe for a quick wet salting of pink salmon.

Ingredients:

• pink salmon (1 kg);
• three tablespoons of salt;
• three tablespoons of vegetable oil;
• six peas of pepper;
• bulb;
• Bay leaf.

Cooking method:

1. Cut the prepared salmon fillet into pieces and put in a container for salting.
2. Separately, we make a brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline. We put oppression and leave the workpiece at room temperature for 2 hours.
3. Then drain the brine and fill it with a new one, made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
4. Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir, and in 20 minutes the fish will be ready.

Salt pink salmon "under the salmon"

Pink salmon is a very healthy fish, because it contains a whole range of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.

The less heat treatment of pink salmon, the more nutrients it will retain.

Salting is considered the surest way to prepare it, especially since the recipe below will allow you to taste and simply salt pink salmon “a la salmon”.

Ingredients:

• pink salmon (1 kg);
• five tablespoons of salt;
• 100 ml of sunflower oil;
• water.

Cooking method:

1. Cut salmon fillet into pieces.
2. Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Dip the fish pieces into the salt solution for 15 minutes. Then dry them with a towel and put them in a container in layers. At the same time, each layer is impregnated with vegetable oil.
3. We put the fish in the refrigerator for 30 - 40 minutes.

How delicious to salt fish in brine

Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.

Preparing it is quite simple, you only need salt, spices and a little time.

Ingredients:

• salmon fillet;
• five tablespoons of salt;
• two spoons of sugar;
• Bay leaf;
• two cloves;
• three peas of black pepper;
• five peas of allspice.

Cooking method:

1. Cut salmon fillet into small pieces and put in a container for salting.
2. I'm preparing the brine. To do this, we take water (for 1 kg of fish - 1 liter of water), add all the spices to it and put on fire. As soon as the brine boils, cook it over low heat for 8-10 minutes.
3. We take out all the seasonings from the finished marinade and give it time to cool to room temperature.
4. Pour the pieces of fish with the resulting liquid, put the load and put in the refrigerator for two days. Then we pour out the brine, dry the fish and put it in a container.

Cooking in mustard sauce

For salting pink salmon, you can use different recipes for making marinade. We offer an interesting way of salting in mustard sauce. The fish is obtained with a piquant exquisite taste.

Ingredients:

• pink salmon;
• three spoons of sugar;
• three tablespoons of salt;
• five tablespoons of olive oil;
• two tablespoons of vinegar;
• a spoonful of sweet mustard;
• a spoonful of spicy mustard;
• Dill.

Cooking method:

1. Cut the fish fillet into equal pieces.
2. We take a deep container, grease its sides with olive oil and pour a little on the bottom.
3. Lay out fish blanks in layers, add dill, salt and sugar. Close the lid and put in the refrigerator for two days.
4. Salted fish served with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.

Quick salting of pink salmon in one hour

Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.

Ingredients:

• salmon fillet;
• vegetable oil;
• salt;
• water.

Cooking method:

1. Cut the fish fillet into medium-sized pieces.
2. Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
3. Dip the pieces of fish into the saline solution for 8-10 minutes. Then we take them out, dry them and put them in layers in a container, pouring each layer with vegetable oil.
4. We put in the refrigerator for 40 minutes.

Lightly salted fish in one day

To prepare low-salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe for cooking is to rub a mixture of salt and sugar into the fish fillet. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaves and a few peas of black pepper to them. Thoroughly fill the fish with the prepared mixture and put it in a container along with vegetable oil. We put it in the refrigerator for exactly one day.

Juicy and fragrant slightly salted pink salmon can also be prepared according to another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.

Ingredients:

• pink salmon (0.8 - 1 kg);
• a spoonful of salt;
• 1.5 teaspoons of sugar;
• ½ cup oil;
• two lemons;
• black pepper.

Cooking method:

1. Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
2. Lemon cut into thin slices.
3. Mix salt, sugar and pepper. We rub the pieces of fish with the finished mixture and lay them in layers in a container. We put lemon slices on each layer and put the workpiece in the refrigerator for 10 hours.
4. After this time, fill the fish with lemon with vegetable oil and keep cool for another 4 hours.

How delicious to salt pink salmon after freezing

Pink salmon differs from other types of fish in its specific color, because of this it was nicknamed "pink salmon". It is impossible not to single out the moment that this inhabitant of the seas is rich in fatty acids, which means that its use brings great benefits to our body.

Many housewives are interested in various questions about how and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.

• The first is that you need to cook it immediately after defrosting.
• The second is the presence of a slight bitterness in the meat. Such an unpleasant aftertaste will be minimized by salt, and spices will give a subtle flavor note.

Spices such as dill, parsley, white and black peppers, bay leaves, garlic, rosemary and mustard go well with pink salmon. For salting, it is better to use rock or sea salt, and it is recommended to do this in containers made of glass, ceramics or plastic.

There are also different ways to deliciously pickle pink salmon after freezing:

1. Salted pink salmon. With this method, the fish is kept in a saline solution for a certain time.
2. Spicy salted fish. Aromatic herbs and spices are added to the saline solution.
3. Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
4. Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.

Salting pink salmon at home guarantees the high quality of the final product, because in recipes we do not use preservatives and shock absorbers that harm the body. Therefore, be sure that your author's low-salted fish will be not only tasty, but also as healthy as possible.