Is it possible to salt pink salmon, and get salted salmon? Certainly! If you do everything according to the recipe, and most importantly - do not overexpose the fish. There are many delicious ways to cook lightly salted pink salmon “for salmon”, which allow you to get a royal snack from a budget fish, a wonderful ingredient for sandwiches, salads, holiday and everyday snacks. Let's cook?

Salted pink salmon "for salmon" - general principles of preparation

For a good salted pink salmon “for salmon”, you need to purchase high-quality fish. The flesh should be dense, uniform in color, without bright spots of unnatural shades. If fresh fish is purchased (not frozen), then when you press on the surface, the hole should quickly recover. If the fish has a head, then pay attention to the eyes. They should be transparent, in no case cloudy or bloody.

The general principle of cooking lightly salted pink salmon:

1. The fish is cut into fillets. Whole pink salmon is not salted, the ambassador will turn out strong. Fillets can be made with or without skin. Can be cut into pieces of various sizes. Depends on the recipe.

2. Spices are being prepared. For the dry method, they are simply mixed, for the wet preparation, a brine is made.

3. The fish is processed with spices or poured with brine. The right time is maintained.

4. Pink salmon is wiped or washed, used for its intended purpose.

The salting times indicated in the recipes are approximate. It can fluctuate up or down, depending on the size of the pieces, the temperature of the product, the room and taste preferences. In order not to miscalculate, you can taste the creation from time to time.

Recipe 1: Simple lightly salted salmon salmon

Fish prepared according to this recipe will be cooked in 10 hours. But if you need to get a more salty product, then you can keep it longer. For such salted pink salmon "for salmon" you will need a minimum of products.

Ingredients

Pink salmon;

Cooking

1. It is necessary to butcher the carcass. To make pink salmon cook faster, you need to remove the skin, but if you have a day, then you can leave it. We cut off the head, remove the ridge with bones and cut the clean fillet into 5 cm slices.

2. Mix equal amounts of salt and sugar. For a small fish up to 1 kg, 2-3 tablespoons of each spice is enough.

3. Pour a little salt on the bottom of the container, fold the first layer of pink salmon and sprinkle on top. No need to stack the pieces close to each other. Sprinkle all pink salmon and send for 3 hours in a cool place. Then we take out and gently mix, swap the pieces of the lower and upper ones.

4. As soon as our fish is marinated to the desired state, remove excess salt. To do this, wipe the fish with napkins, pour out the contents of the container.

5. Fill pink salmon with oil, store in this form for no more than a week in the refrigerator.

Recipe 2: Lightly salted pink salmon in brine

To prepare fish according to this recipe, you need to cut the fillet thinly, into slices of 3-4 mm thick. It is more convenient to do this with frozen fillets. In addition to salt, nothing goes into the brine, but after drying in a piece, they can be grated with pepper, sprinkled with any other spices, herbs or onions.

Ingredients

Pink salmon;

Cooking

1. Dissolve 5 tablespoons of salt in a liter of water. Mix well so that no grains remain.

2. Cut the fillet into thin slices and dip into the brine. Keep from 15 minutes to half an hour at room temperature.

3. We take out lightly salted salmon salmon from the brine, dry the excess moisture with a towel and fill it with oil. Ready!

Recipe 3: Lightly salted pink salmon with lemon

The fish turns out to be unusually fragrant, juicy and really resemble salmon. For cooking, it is advisable to take a juicy citrus with a thin skin.

Ingredients

0.8 kg pink salmon fillet;

1 st. a spoonful of salt;

1.5 tablespoons of sugar;

A little black pepper;

Half a glass of oil;

1-2 lemons.

Cooking

1. Cut the fillet into arbitrary pieces. The larger and thicker they are, the longer the fish will cook.

2. Mix salt, sugar, pepper and rub the slices on all sides. The rest just pour out and mix the pieces of fish in a bowl.

3. Cut the lemon into thin rings.

4. Put the fish in a container, layer with lemon.

5. We keep our pink salmon for 7-10 hours. Then pour vegetable oil on top. We stand for another 3 hours and you can take a sample.

Recipe 4: Lightly salted salmon salmon with onions

To prepare such salted pink salmon for salmon, it is better to use red, white or purple salad onions. But you can take the usual, if it is not very sharp.

Ingredients

One pink salmon is about 1 kg;

a spoonful of salt;

0.5 tablespoons of sugar;

2 onions;

5 tablespoons of oil, any vegetable.

Cooking

1. We cut off the head of pink salmon, remove the spine, fins and tail. Cut the fillet with skin into large pieces.

2. Mix salt with sugar, rub the fish.

3. We chop the onion into thin rings or half rings, grind well in our hands with a pinch of salt.

4. We send the onion to the fish, mix, put it in a bowl, pour over with oil, cover with a plate and put a small oppression.

5. Keep salted pink salmon for salmon from 12 to 15 hours in a cool room or in the refrigerator.

Recipe 5: Salted salmon salmon in Scandinavian style

This recipe is used by the Scandinavians for salting salmon, but as it turned out, pink salmon is no less tasty. For cooking, a rather large amount of spices is used, so the fish turns out to be spicy and fragrant.

Ingredients

1.2 kg fillet with skin;

50 grams of sea salt;

Sugar 2 tablespoons;

A shot of vodka;

1 teaspoon of coriander;

1 teaspoon ground black pepper;

15 peas of allspice;

2 tablespoons dried dill.

Cooking

1. We wash the fillet well, wipe it with paper towels. Carefully remove the skin, set aside. But not far, it will be needed for salting.

2. Coriander is well crushed in a mortar. If the dill is large, then grind it in the palms of your hands or also in a mortar, along with coriander.

3. Mix salt with vodka, sugar, ground pepper and coriander with dill. Add peas of allspice.

4. Rub the pink salmon fillet with a fragrant mixture on all sides. We stack on top of each other.

5. We take the previously set aside skin, wrap the fish around. Then wrap the top with cling film.

6. We shift the bundle into a container, put a small load and send it to the refrigerator. Salted fish will be ready in 30-36 hours.

Recipe 6: Lightly salted salmon salmon in the freezer

The original recipe for cooking fish for salmon. Pink salmon turns out to be unusually tender, juicy, and all thanks to being placed in the freezer. Prepared in brine.

Ingredients

Pink salmon;

Cooking

1. Cooking brine. To do this, dissolve 5 tablespoons of salt and sugar in a liter of water. The brine is well cooled.

2. Cut pink salmon into two fillets without skin, then cut each one across into two parts.

3. Put the pink salmon in a bowl, pour cold brine.

4. Put in the freezer for a day.

5. We take out and defrost to the end.

6. We wash the fish with cold water, wipe it well with a towel, cut it and serve it on the table. For greater juiciness, you can pour pink salmon with vegetable oil for a couple of hours.

Recipe 7: Lightly salted salmon salmon in gauze

For this recipe, you will need coarse sea salt; salting will not work with a small product. You will also need a piece of clean gauze, which can be purchased at any pharmacy. We take all the ingredients in any quantity.

Ingredients

Pink salmon;

Dried dill.

Cooking

1. We wash the fillet.

2. Wet gauze with cold water, wring out and wrap a piece of pink salmon.

3. Sprinkle dill and coarse salt on top, no regrets. We wrap the second layer of gauze, it is possible and the third, depending on the size of the piece.

4. We put the fish in a tight plastic bag, tie it well and put it in the refrigerator.

5. After a day, we take out the pink salmon, free it from gauze, shake off the remaining salt and wipe the fish. Cut and enjoy the taste! If you need a little fish, then wrap the remaining piece again in the same gauze and place it in the refrigerator. It will be wonderfully stored for several days, but the salt must be shaken off, otherwise, it will no longer be a lightly salted fish.

Fish is always chilled before salting. Also use cold brine. If you put pink salmon in warm water, the color and taste will deteriorate, the flesh will fall apart, become loose, the pieces will not keep their shape well.

Do you need to carefully cut salted pink salmon? To make the slices beautiful and thin, send the fish to the freezer. When frozen, it is easy to cut even thin slices. By the way, if you salted too much pink salmon, then you can also store the fish in the freezer, having sealed it before that.

Lemon juice neutralizes the fat content of the fish. And since pink salmon itself is dry, citrus can only be used in combination with oils. Otherwise, the fish will become tougher and drier.

In order for red fish to remain dense and not fall apart, it is advisable to use oppression when salting. It can be used with any method of preparation - dry and wet.

Scissors are an indispensable tool for cutting fish. They are easy to remove fins, uneven skin, cut off a fat belly. But for kitchen scissors to become really helpers, they must be large, sharp, and have non-slip handles.

A festive feast at home is accompanied by gourmet dishes that the hostess wants to pamper guests with. Salted red fish can become a special delicacy. If salting is done in different variations, then many new and interesting dishes will appear on the table. How to pickle pink salmon will be discussed in this article.

For this salting option, the following ingredients are required:

• chopped pink salmon carcass - 1 kg;
• fine granulated sugar - 20 g;
• coarse salt - 40 g.

The process itself is quite simple and, by the way, men often deal with salted fish.

1. Pink salmon should be cut into 2 fillets.
2. Salt and granulated sugar are mixed in a separate bowl. The fish pulp is rubbed with a mixture of dry ingredients.
3. Both halves of the fish are put together. Further, the skin is abundantly sprinkled with a dry mixture.
4. The fish must be wrapped in cling film, then put in a pan under oppression and put in the refrigerator for a day.

Attention! The oppression should evenly lie on top of all the fish.

It's easy to do it like this:

• put a cutting board on top of the fish;
• wrap a pack of salt 1 kg with a film and put on top.

Salted fish with fresh dill

Greens lovers can add fresh dill to the dry mixture when salting fish. The carcass is salted according to the above recipe, but before the two halves are put together, the pink salmon fillet is sprinkled abundantly with finely chopped dill. For 1 kg of fish, 150 g of spices are required.

It is important to remember that for more flavor, it is better to use the leaves of the green, not the stems.

Pink salmon fillet, salted in haste

In order to salt the fish very quickly, it is worth buying an already cut carcass in the store.

1. At home, the pulp should be soaked for 15 minutes in water with lemon juice to disinfect. For 1 liter of water, take 2 tablespoons of citrus juice. This will give the finished dish a light lemon flavor.
2. Further, salting is carried out according to the above recipes.

How delicious to pickle fish in a marinade

If there is time to prepare the marinade, then this will significantly embroider the gastronomic line of fish dishes served on the table. Pink salmon in brine is obtained with a wonderful delicate taste.

In brine with sugar

• red fish fillet - 1 kg;
• coarse salt - 40 g;
• granulated sugar - 20 g;
• filtered water - 500 ml;
• laurel leaf - 3 pcs.;
• juniper and black pepper - 3 - 4 each;
• olive oil or grape seed oil - 30 ml.

Having prepared the products, follow a simple algorithm of actions:

1. Put water on fire and dissolve salt and sugar in it. Add spices and boil for 2 minutes.
2. Remove from heat and wait until the marinade is warm.
3. Put the fillet in a rectangular container with sides. It should freely accommodate the whole fish.
4. Pour the warm marinade over the carcass so that it completely drowns.
5. Close the container with a lid or wrap in cling film and refrigerate.

After a day, the fish can be transferred to a food container, after watering it with oil.

Cooking in mustard sauce

It is best to marinate such fish in a jar.

• pink salmon - 1 kg;
• mustard - 30 g;
• coarse salt - 60 g for salting fish + 10 g for mustard sauce;
• granulated sugar - 20 g;
• onion - 200 g;
• mustard seed - 20 g;
• white pepper - a pinch;
• lemon fresh - 20 ml;
• grape seed oil - 150 ml.

Let's get to the fun part:

1. The fish must be divided into slices, after removing the bones from it.
2. Mix sugar with salt for pickling.
3. Put the fish slices in a container and sprinkle generously with a mixture of salt and sugar. Put the load on top and hide the entire structure in the refrigerator for a couple of hours.
4. Peel the onion from the top husk and chop finely into half rings.
5. Mustard seed should be poured with boiling water for 5 minutes, then drained. Mix mustard until smooth with vegetable oil, add salt, white pepper and steamed seeds, as well as onions.
6. Remove the pink salmon from the container, put it in a colander and wait until the excess liquid drains. Shake the fish a little so that excess salt and sugar crumble.
7. Put the carcass in a clean container and pour over the sauce. Gently mix the fish in the marinade by hand.
8. Scald the prepared jar with boiling water and put pink salmon into it with a clean spoon.

The fish should stand in the refrigerator for two days, after which you can serve it to the table.

Did you know that the fish will be especially tasty if you also cook the mustard yourself.

• mustard powder - 80 g;
• filtered water - 200 ml;
• granulated sugar - 10 g;
• fine salt - 20 g;
• vegetable oil - 40 ml.

Well, then everything is quite simple:

1. Stir the water with mustard until smooth and leave in a warm place for 10 hours.
2. After that, remove excess moisture that should form on the surface.
3. The remaining ingredients are added to the prepared mixture and everything is mixed.

Quick salting of pink salmon in one hour

If you need to cook something tasty for the table in a short time, then the option of salting fish in an hour is the surest way.

• pink salmon fillet - 1 kg;
• carbonated water - 100 ml;
• filtered water - 150 ml;
• fine salt - 50 g;
• granulated sugar - 20 g;
• whiskey - 30 ml;
• pepper mixture (peas) - 20 g;
• dill leaves - 100 g.

We put on an apron and proceed:

1. The fish should be cut into thin slices. For this procedure, the knife must be very sharp.
2. Dissolve salt and sugar in water. Finely chop the dill leaves.
3. Chop the peppercorns with a knife or crush in a mortar. Mix the salt mixture, whiskey, pepper and dill in a separate container.
4. Put the fish in a container and carefully spread the mixture over it.
5. Quickly pour the prepared ingredients with sparkling water, cover and put in the refrigerator.

After an hour, the fish can be served at the table.

An excellent flavor composition for such a dish will be salted cucumbers, also cooked in an hour. Moreover, you do not have to pour out the remaining sparkling water.

• fresh cucumbers - 200 g;
• salt - 80 g;
• granulated sugar - 10 g;
• dill stalks - a small bunch;
• carbonated water - 100 ml;
• garlic - 5 cloves.

Cucumbers should be cut lengthwise into halves and grated garlic. Put cucumbers, garlic, salt, sugar and whole dill stalks into a strong plastic bag. Top everything with soda and shake the bag vigorously for about two minutes. Tie it in a knot and put it in the fridge.

Spicy fish in honey marinade

Honey marinade can be prepared in three variations:

1. Honey-soy. To do this, mix two tablespoons of honey and 100 ml of soy sauce.
2. Honey mustard. A tablespoon of mustard is mixed with two tablespoons of light honey and a pinch of red hot pepper.
3. Honey-lemon. Stir freshly squeezed lemon juice and two tablespoons of honey until smooth.

Any chosen mixture is lubricated with fish, salted according to the classical method and placed in an airtight container for a day.

How to pickle pink salmon for salmon

If, nevertheless, pink salmon seems dryish, then it can be salted in such a way that it will taste indistinguishable from salmon.

• pink salmon fillet - 1 kg;
• vegetable oil - 100 ml;
• cooled boiling water - 1 l;
• coarse salt - 100 g.

Only three steps separate us from delicious pink salmon a la salmon:

1. Dissolve salt in water. Cut the fish into slices and put in the solution for 15 minutes.
2. Throw the carcass in a colander and dry.
3. Place salmon in a container and pour oil over it.

A day later, the most delicate pulp of red fish, imitating salmon, is ready.

Attention! If such fish is poured with hot oil, then it can be stored for about a month in the refrigerator.

with lime

Lime has a rich flavor palette, so the fish is excellent. The salting technology is as follows.

• salted pink salmon - 1 kg;
• lime - 3 pcs.;
• white pepper - a pinch;
• salt - 20 g.

And here, too, no difficulties await you:

1. The fish is salted according to the classic recipe.
2. Lime zest is rubbed on a grater, and citrus pulp is cut into pieces and whipped in a blender.
3. Pulp, zest, salt and pepper should be mixed.
4. Cut the fish into thin slices and place in a container. Spread the citrus mixture evenly on top.

Keep the workpiece in the refrigerator for a day.

If we salt the salmon as a whole, then the fish is rubbed inside and out, and then wrapped in cling film.

Lightly salted fish in one day

• pink salmon carcass - 1.5 kg;
• coarse salt - 50 g;
• granulated sugar - 20g;
• vegetable oil - 80 g;
• white and lemon pepper - a pinch each.

Cooking:

1. Rinse the carcass well.
2. Mix the dry ingredients in the oil and rub the fish inside and out with it.
3. Wrap the carcass in cling film and cloth.
4. Put the fish in a container under oppression.

After five or six hours, the snack will be ready.

It is important to remember that such salting is only suitable for fish bought in a store or on a farm. If the fish is wild, then it is better to salt it properly.

Salting pink salmon correctly is not difficult, but you need to strictly adhere to the recipe.

The key to successful cooking will be the right initial product, that is, the fish itself:

• the skin should be elastic;
• the pulp, when pressed with a finger, immediately returns to its original state;
• meat should have a pleasant cucumber aroma.

Have you already mastered the art of salting herring? It's time to move on to the fish "more noble"! Are chum salmon and trout expensive? No problem! How do you like pink salmon, salted at home? Very tasty and healthy, not at all difficult to prepare. And you know, it is unlikely that any of the guests will recognize pink salmon in your fish - both externally and in taste, it is almost indistinguishable from sky-high expensive salmon! True, it's great: salting pink salmon - we get awesome salmon? Shall we try?

The choice of pink salmon for salting

Fish of the salmon family have always been especially valued for their excellent taste and invaluable benefits to the body. Pink salmon also belongs to salmon.

Pink salmon is unique in that it has tender red meat. It contains a large amount of polyunsaturated fatty acids, in particular - Omega 3, which are so important for women's health and beauty. Thanks to them, the body rejuvenates, gets rid of the products of the harmful effects of the environment. Want healthy, beautiful, elastic skin, strong nails and shiny hair - lean on pink salmon!

Salted pink salmon is a real delicacy. If some note the dryness of meat during baking or stewing, then salted meat does not possess these qualities at all. In order for the salting of pink salmon at home to go off the first time with a bang, it is important to choose the right fish.

Of course, if you are not a resident or at least a guest of the Far East, alas, you will hardly be able to see freshly caught pink salmon. Therefore, we choose from what the stores offer. And there, as a rule, the pink salmon is only frozen.

You can find gutted and not gutted fish, with or without a head. Of course, not gutted is cheaper, but overpaying for the insides that go to waste is unprofitable. But there is a nuance - a possible pleasant bonus in the form of caviar. Pink salmon caviar is coarse-grained, nutritious and very tasty. But how to choose a fish with caviar?

Advice! The male salmon is more "humpbacked" than the female. Gorbushka - the girl has smooth and smooth body contours. The male is more "smart" - his scales are pinkish with a silvery sheen. Females are outwardly more modest - they are gray. The nose of the male is pointed, while that of the female is rounded. With a tail, the story is different: in the female it is longer and more forked at the end than in the male.

To salt pink salmon at home quickly and tasty, you should take care of the freshness of the fish. Red gills will tell you about it. Gills of a yellow or brown (gray) hue indicate that the fish is stored for a long time.

The integrity and flexibility of the fins is another clue to freshness: broken and dry fins give out stale fish. The skin should not be peeled off or easily separated from the body, and should not have a yellowish coating and brown spots.

The smell is another clue: no mustiness should come from fresh fish.

General principles and methods of preparation

How to salt pink salmon at home? There are few difficulties here. We buy good quality fish. You are just incredibly lucky if you manage to buy chilled pink salmon! But frozen is fine too. We defrost it in natural conditions - without a microwave!

Then the pink salmon needs to be gutted if it was bought with the insides. And then cut along the ridge and separate the fillets. The bones separate quite easily, so we select them all: this way the fish will salt out faster, and it will be convenient to eat it.

Sometimes, to salt pink salmon at home, the recipe requires brine, it must be prepared in advance, it must be well cooled when pouring the fish. With the dry method of salting, brine is not needed.

Salting salmon fillet requires either glass or enamelware with a lid.

Salted pink salmon at home - very tasty: recipes

So, let's get down to the most entertaining: how to salt pink salmon at home is tasty and easy?

Salted pink salmon for salmon

The decoration of any table, an important component of gourmet sandwiches and original salads, of course, will be salted pink salmon. The recipe with a photo will help you understand all the intricacies of the salting process, which takes no more than 12 hours!

So, we need:

skinless fillet - kilogram;

water - 2 liters;

salt - 8 tablespoons;

refined unflavored oil - ½ cup.

Before salting pink salmon for salmon, the fillet should be slightly cooled: it will be cut easier and more evenly.

First of all, boil water, dissolve all the salt in boiling water. Let the brine cool down.

Let's go for the fish. Dry it off with paper towels. Cut with a sharp knife into pieces up to a centimeter and a half thick. Dip them in brine for 30-45 minutes.

Then, removing from the brine, rinse in cold water, put in a pickling container and pour oil.

After 10 hours, the salting of pink salmon for salmon at home is completed: we take it out of the refrigerator and enjoy fatty and juicy a la salmon.

Salted pink salmon pieces

Ingredients:

pink salmon meat from one fish;

granulated sugar - a tablespoon;

salt - 3 tablespoons;

refined vegetable oil - 2 tablespoons.

You can salt the fillet completely, or you can cut it into medium pieces.
After mixing sugar and salt, rub the fillets previously dried with a paper towel with the mixture.

Lubricate the bottom of the salting dish with plenty of oil and lay the pieces of fish on top. Sprinkle the rest of the salt-sugar mixture on top. Cover with a lid, keep at room temperature for 2.5 hours and put in the refrigerator for at least a day. Everything, the fish is ready.

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Salted pink salmon in brine

Excellent slightly salted pink salmon comes out according to this recipe.

Ingredients:

water - 1.5 liters;

pink salmon carcass fillet;

salt - 4 tablespoons;

lavrushka - 3 sheets;

black peppercorns - 10 pieces.

First we make a brine: we throw salt into boiling water according to the norm, we wait for it to dissolve. Pour the pepper, throw the lavrushka and set aside the brine to cool.

Fill the salmon fillet with brine and send it to the refrigerator for a day.

Salted pink salmon in oil

Unusually tender and fat, lightly salted pink salmon comes out at home in oil filling. It is made from the following products:

kilogram of salmon fillet;

unflavored vegetable oil - 2/3 cup;

salt - 5 teaspoons;

granulated sugar - 2 teaspoons;

a few little black peppercorns and a bay leaf.

Cut the skinless fillet into finger-thick slices. Sprinkle with spices. We mix. Add lavrushka and pour oil.

Having closed the lid, we set aside the dishes with the fish in the refrigerator for 12 hours. So, in half a day the crust is ready.

Salted pink salmon in lemon

Another recipe that gives excellent fish is salted pink salmon in lemon. Fillet pieces are quickly marinated, acquire an unrealistically delicate taste and delicate aroma.

Ingredients for one carcass:

• salt -2 tablespoons;

  sugar - sand - a tablespoon;

  sunflower oil without a pronounced aroma - half a glass.

Cut the fillet into pieces - the thinner the better. Sprinkle them with sugar, adding salt.

Rinse the lemon thoroughly and cut into half rings together with the peel.

We put a layer of pink salmon in a container for salting, on top - a layer of lemons, then fish and lemon again, and so we lay out all the ingredients so that the lemons are on top.

Fill the fish evenly with oil. We cover the container with a lid and put it in the refrigerator for a day. The fillet is perfectly salted. Pieces can be eaten as a separate dish, or used for sandwiches, canapes, appetizers and salads.

Salted pink salmon in a jar

A glass jar is an excellent dish in which you can salt fish. Convenient, takes up little space, eliminates the flow of brine due to its stability and tight lid. In a jar, you get delicious light-salted pink salmon at home. The recipe is simple. We take on a liter jar:

fish fillet without skin - 500 grams;

non-iodized salt - 4 teaspoons;

granulated sugar - a teaspoon with a slide;

onion - head;

Lavrushki - a couple of sheets;

olive oil - ¼ cup;

black peppercorns - peas 5.

Fish fillet should be cut into thin slices no more than 1 cm.

Onion - cut into half rings. Mix sugar with salt and pepper. Add spices to the fish, mix.

Put a layer of pink salmon on the bottom of the jar, then onion half rings. So we lay out the jars to the top, not forgetting to put a lavrushka approximately in the middle.

Salted pink salmon with vodka

Another simple recipe for delicious lightly salted pink salmon is salting with vodka. The consistency of the fish pieces is solid, the taste is moderately salty.

We cook from the following products:

• actually, pink salmon (fillet) - 1 - 1.2 kilograms;

  non-iodized salt - 2 heaped tablespoons;

  granulated sugar - one tablespoon (not brown!);

  vodka 40% 50 ml.

In a separate bowl, mix sugar and salt.

It is not necessary to grind the fish itself too small: pieces the size of a palm are just right. Rub the pieces generously with salt and sugar mixture.

We put the fish in a single layer in a dish for salting and spill it well with vodka. Neither alcohol nor cognac will do here - only vodka!

After 12-16 hours, you can already enjoy the yummy - the fish is ready!

In fact, there is nothing complicated here. We serve pink salmon like any other red salted fish. You can cut into thin slices and put on a dish with sliced ​​\u200b\u200blemon and sprigs of fresh herbs. If you love olives - and they are in perfect harmony with salted pink salmon.

A delicious addition to the pink salmon - pasta - horseradish cream with cream or sweetish mustard.

You can wrap thin plastics with rolls, you can put them on sandwiches. Such a fish is good both for the festive table and for friendly gatherings with beer.

Excellent and simple, instead of the usual herring, serve it with boiled potatoes, generously sprinkled with green dill. In general, there are no restrictions. Eat your own salted fish the way you like it!

Watch the video: salted salmon at home is very tasty.

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Contains several types of fish. Pink salmon among them is distinguished by its small size. The largest individuals reach 68 centimeters.

They have a great taste. It is boiled, fried, baked with vegetables or in dough. But the fastest cooking method is salting. Ready-made can be purchased at the store or on the market. But more tasty and nutritious will be salting, prepared by hand. Such a dish will cost much less than a similar product purchased in a store.

At home? Salting red fish is a simple process. Its preparation will not be difficult. Salt salmon whole or divided into portions.

How to salt pink salmon whole?

For this recipe you will need:

Small freshly frozen fish carcass;

Bay leaf.

For cooking, the fish is not completely defrosted. Cut the carcass, while removing the head, fins and tail. Thoroughly clean the fish insides. wash well and dry slightly. Gently, prying with a sharpened knife, remove the skin, cut the fish lengthwise into two parts. The ridge and bones are carefully removed. Two layers of pink salmon in this form are used to prepare the dish.

For preparing a mixture of twenty-five grams of sugar, sixty grams of salt and pepper, which each housewife adds to taste. The finished mixture is salted with pink salmon. Both salted fish layers are placed in a deep enameled container. If desired, put a few bay leaves between them. Salting with this seasoning will turn out fragrant. The container is covered with a lid and left to salt for a day. Cooking pink salmon does not take much time. A day later, the dish is ready to eat. Salted layers are cut into thin slices and used to prepare all kinds of snacks or eaten as a delicacy. If the fish turned out to be too salty, it is washed with water before cooking.

Red fish is salted not only as a whole, but also in portions. How to salt pink salmon in separate pieces? For cooking you will need:

Carcass of fish;

Sunflower oil.

Cut the fish in the same way as in the first recipe. The layers of fish are cut into separate pieces. They should be small and thin enough. Pink salmon is placed in layers in an enameled container. All layers are sprinkled with salt. Laid fish on top should be covered with a thin layer of sunflower oil. The container with pink salmon is kept for five hours in a cool place. After this time, the fish delicacy can be used to prepare all kinds of dishes.

Each hostess herself chooses how to salt pink salmon - whole or in portions. Both recipes are pretty easy. Salted pink salmon is a product that is not stored for long. It is best to consume this dish within two days. For longer use, the container with salt is placed in the freezer.

Salted pink salmon is the decoration of any festive table. It is used to make sandwiches, salads and as a filling or snack.

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 cut 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 for salads, sandwiches, stuffed pancakes and many other dishes.

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