You will be surprised how appetizing and tender ordinary pink salmon will become if it is not just sprinkled with salt and put in the refrigerator, but salted according to a proven recipe. I have several such recipes. A couple of them are suitable when guests fall on their heads with the determination of a brick, and you need to act decisively and quickly. The fish will be ready in just an hour! The rest of the methods require more masculinity, you will have to wait a little longer before tasting - from 1 to 2-3 days. But this is the case when the expectation is fully justified by tasty - the fish comes out no worse than the "elite" salmon or trout, the same tender, fatty, melting in the mouth. For those who want to know how to pickle pink salmon at home simply, tasty and fast, I suggest studying a few basic recommendations and 4 recipes.

Basic rules for cooking a successful salted red fish

1. The basic proportion for making brine or dry salt mixture is 3 parts salt and 1 part sugar.
2. Put the raw materials salted to the desired taste in a jar and pour over refined sunflower oil. Then you get pink salmon with salmon - what to taste, what in texture.
3. Do not defrost carcasses completely. Then the skin is removed easily, and the cut pieces are smooth and neat. And the bones are easier to move away from the pulp.
4. To shorten the curing time, cut the fish into thin slices.
5. Finished fish is stored for no longer than 4-7 days in a hermetically sealed container.
6. For spicy salting, use: rosemary, thyme, coarsely ground pepper, bay leaf, basil, dill, garlic and other spices in arbitrary proportions.
7. It is not recommended to put acid (vinegar, lemon juice) in the marinade, because from this, the appearance will suffer (a whitish unappetizing bloom will appear) and, in part, the taste of the dish. Lemon juice is poured over an already prepared snack if desired.

Quick salted pink salmon with butter "Like a salmon"

"Salmon? Yes? ”, My husband asked sagely, munching on crispy toast with a piece of shiny pinkish fish. “No, it looks more like a trout,” he said thoughtfully and finished off the third sandwich of a very impressive size. And I didn't try to convince him. All the same, he will not believe that he tastefully "utilized" the commercial Far Eastern fish. Yes, a dryish fish will easily become soft and appetizing. Even a connoisseur can hardly distinguish it from the fattier and "noble" salmon.

Required Ingredients:

How salted pink salmon is prepared at home (well, very tasty):

Wash the fish well. It is not necessary to remove the scales. Place it in a bowl of cold, salted water for 10-15 minutes. Then remove the skin and ridge by cutting the carcass in half lengthwise. There are practically no small bones in this fish. Cut the fillet into thin portions.
Prepare a water-salt solution - brine. It is better to use the liquid boiled and cooled to 28-25 degrees. Coarse sea salt is desirable. Add it to water. Stir until dissolved.
Tuzluk should be concentrated. Dip a raw egg into it. If it floats, then you did everything right.
Pour the brine over the fish. Leave at room temperature for 15-40 minutes, depending on the desired degree of salting (light or strong). I waited about half an hour.
Rinse the fillets from the salt. Throw in a colander. Let the water drain completely. Transfer to an airtight container - a jar or jar. Fill with oil. Cover with a lid. Place in a cool place.
In half an hour, the appetizer is ready. The fish salted in this way turns out to be incredibly tasty and tender. Even better than salmon or trout. With it, you can prepare sandwiches and canapes, use it as a filling for tartlets or thin pancakes. Salads are also extremely tasty. Before serving, the fish can be sprinkled with lemon juice and sprinkled with fresh dill.

Pink salmon in a spicy mustard brine

Fish salted in brine turns out to be more juicy and aromatic than dry salting. A moderate amount of spice enhances its natural flavor and delicate texture. Mustard does not spoil the appetizer at all - it gives it a spicy note and an appetite-stirring aroma. If desired, transfer the salted slices with onions and cover with refined vegetable fat. A very successful, home-like "cozy" combination.

Required products:

Cooking method:

The head and tail are not used for salting. It is better to clean the scales. Cut the fish into roughly equal pieces 3-4 cm thick. In this brine, you can salt the whole fish, but small pieces will be ready to eat much faster. Place them in a deep container.
Prepare the brine. Combine salt, sugar and spices in a saucepan.
Fill with water. Bring to a boil. Stir to speed up the dissolution of dry ingredients. After the liquid boils, remove it from the heat. Cool to a temperature of 25-30 degrees.
Pour the brine over the fish. Cover it with a flat plate or lid. Install oppression on top. Leave the snack in the kitchen for 30-40 minutes. Refrigerate for 6-12 hours.
Delicious pink salmon is almost ready. It can be served immediately by sprinkling with oil. I still pickled it with onions. Separated from the skin and bones. I put it in a jar in layers, alternating with a thinly sliced \u200b\u200bonion.
We tried it when the fish spent a couple of hours in such conditions - tasty, simple, appetizing, relatively fast!

Pink salmon dry home salting

A liquid-free ambassador is quick, easy and consistently successful. It is very difficult to oversalt the fish with this cooking option. No need to fiddle with the brine, wait until it cools down and look for a suitable container for salting and storing raw materials in the refrigerator. You can cook this way a whole carcass, and fillets, and small pieces.

Grocery list:

Detailed recipe:

Wash the partially defrosted fish inside and out. Peel off your skin. Cut in half. Take out the ridge and large bones. Cut into medium-sized slices.
Mix salt (preferably sea salt) and sugar.
Pour some salting mixture into the bottom of the container.
Lay out the fish layer. Try to stack the pieces as tightly as possible.
Sprinkle with dry ingredients.
Repeat layers until you run out of food or the jar is full. Place the load on top. Hide in a cold place for 1-2 days. Under the influence of salt and oppression, liquid will be released from the fish. It should be drained. To stop the salting process, the pieces must be washed.
Season the finished appetizer with oil as desired, sprinkle with herbs or onions.

Lightly salted spicy fillet of pink salmon in "shock" conditions - tasty, simple and quick

Few people use this method of salmon salting in everyday household conditions. And completely in vain. It has many advantages. For example, a minimum of active cooking. He cut up the carcasses, sprinkled with spices and sent them to the freezer. After thawing, the snack is completely ready to eat! The shelf life of such fish in the freezer is quite long - up to 1 month. Uninvited guests are no longer scary! In general, it is very convenient and, of course, delicious. Try it. Experiments with spices are encouraged, but I recommend starting with a sugar-salt mixture.

Would need:

Salting process:

I salted the fillets with the skin. But this method also works well for cooking whole small fish. Scale the carcass. Divide it along the ridge into 2 halves. Pull out all the bones. Remove the fins and film from the inside. Blot moisture with napkins.
Add the dill to the salt. Stir. Spread half of the mixture over the fish pulp. It also turns out appetizing with grain mustard. A kilo of raw materials will require about 2 tsp. to obtain a spicy, moderately pungent taste.
Slice the seasoned halves together. Rub the remaining salting compound on both sides of the skin.
Wrap tightly with several layers of cling film. Place the fish in the freezer for 6-8 hours.
After partial defrosting, remove the skin from the fillets. Slice. The dish is ready for tasting. But it turns out tastier if you shift pieces of pink salmon with finely chopped onions and pour homemade or deodorized oil. The more the snack is infused in vegetable fat, the more tender and tasty it turns out.

Fresh pink salmon can be salted where it was caught, and on sale it is chilled, more often frozen. If the fish was bought in this form or was stored in the freezer, then it must be defrosted gradually in the refrigerator.

But it is better not to wait until the end of the process and start preparing the fish while it is still firm and holding its shape, so it is easier to remove the skin from it.

Usually pink salmon in the store is already gutted, if not, then first you need to cut it up the abdomen and remove the insides, separate the head.

To remove it, you need to cut the body of the fish along the back, remove the fins, carefully cut the skin at the head end and remove it.

The next step is to remove the spinal bone along with the ribs, after making a deep incision along the midline of the back to the spine. All parts of fish that are not suitable for salting can be put on the ear.

If the pink salmon are salted with the skin, then the fins can be cut off with scissors, after having cleaned the scales.

Having decided how to pickle pink salmon in pieces or in whole, you need to pay attention to the time of pickling.

The period indicated in the recipes is approximate, it depends on the size of the pieces and the temperature regime: the larger the pieces and the lower the temperature, the slower the process will be.

Salt pink salmon with salmon

Salted salmon is a tasty, but expensive, delicacy product. You can pickle the usual pink salmon under the salmon. The fish will be tender and retain the beautiful salmon color. To do this, it is better to take fish after deep freezing, it is safer, because this recipe provides a quick way.

Ingredients:

• pink salmon - 1 pc.,
• salt - 7 tbsp. l.,
• sugar - 1 tbsp. l.,
• cognac - 1 tbsp. l.,
• vegetable oil - 1-2 tbsp. l.

How to pickle pink salmon for salmon?

The fish salted in this way turns out to be lightly salted, tender, rather fatty. Anyone who likes fish with a slightly spicy flavor can season with black pepper when stacked in layers.

Salt pink salmon in brine

Pink salmon can be salted in brine in a spicy version with spices. You can add bay leaf, peppercorns there. You can take a clove, but you need to be careful with it, as it tends to interrupt all other flavors. Add no more than one to the brine, maximum two pieces.

Ingredients:

• pink salmon - 1 kg fillet,
• salt - 2 tbsp. l. without a slide,
• sugar - 1 tbsp. l.,
• water - 100 ml,
• vegetable oil - 100 ml,
• black peppercorns) -4 pcs.,
• allspice peas - 4 pcs.,
• laurel - 3 leaves.

How to pickle pink salmon in brine?

Salt pink salmon dry

Pink salmon can be salted without brine and marinade, using salt and sugar. To do this, the fish must be cut into fillets with or without skin, as desired. You can also take a whole fillet for salting, or cut it into pieces immediately.

Thinner pieces are obtained from skinless fillets. In order to prevent the pulp from crushing when slicing, you need to take a sharp and thin knife, and also freeze the product itself a little.

When salting whole fillets, the cooking time should be increased by six hours, if the fish is salted with the skin, then in this case, add 10-12 hours.

Ingredients:

• pink salmon - 1 pc.,
• salt - for 500 g of fish 1 tbsp. l. with a slide,
• sugar - for 500 g of fish 1 tbsp. l. without a slide.

How to dry salmon salmon?

Salt a whole pink salmon at home

For such salting, you can use a thin cotton cloth. Salt must be taken coarse, preferably sea salt. You can get a spicy salting product if you use coriander seeds, dill, chopped bay leaves and allspice during salting.

All of these ingredients can be mixed with salt or just one or two to taste. Do not take too many spices, for one fish weighing up to one and a half kg, no more than 5 g.

Ingredients:

• pink salmon - 1 pc.,
• sea \u200b\u200bsalt, coarse - 1 tbsp. l. for 500 g of fish,
• spices (coriander, dill seeds, allspice, bay leaf) - 5 g.

How to pickle whole pink salmon at home?

How to store salted pink salmon?

Pink salmon salted in thin slices can be stored for about a week, but no more than ten days, if you pour it with vegetable oil so that it covers the fish. In this case, you can put onion rings and allspice peas in the oil, they will give a piquant taste.

Fish that has been salted in the "wet" way can be stored in brine, just remember that the longer the fish is there, the more salty it will be. Salt draws juices out of the fish, it becomes drier, therefore, before serving it, you need to rinse it and also pour oil, it will soften the taste.

Fish salted in brine with oil can be stored in the cold for up to five days.

Fish salted whole in a piece of cloth or gauze can also be stored in it for up to ten days.

If the fish was prepared for future use in large quantities, but will not be consumed in ten days, then it can be stored in the freezer. To do this, it must first be cleaned of excess salt and put into a container.

1. You can salt both chilled and frozen pink salmon. When buying, it is better to choose fish with a head and entrails to make it easier. The eyes of fresh fish should be shiny, the gills and meat should be pink, the skin should be intact, and the carcass itself should be firm. The ice crust, if any, should be even and uniform. The carcasses should smell nice, naturally.
2. Do not defrost pink salmon in the microwave or warm water. It should thaw gradually in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
3. After cutting, rinse the pink salmon under running water and dry with a paper towel.
4. Pour the fish into a glass, enamel or plastic container.
5. Choose a medium or coarse salt.
6. Do not hurry. Be sure to wait until the brine has completely cooled down. Otherwise, the pink salmon will cook.
7. It is easiest to use a jar or a tight, well-tied bag of water as a load.
8. Salted pink salmon is stored in the refrigerator for no more than 5 days.

The classic salting method will take several days, but the result is worth it.

Ingredients

• 1 pink salmon;
• 3 tablespoons of salt;
• 1 tablespoon sugar

Preparation

Remove the head and offal from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Rub the fish well with the mixture and place in a wide bowl.

Press down with a load and leave for half an hour at room temperature. Remove the load and move the container to the refrigerator for 3 days.

Flip the fish 1–2 times a day for better salting. Remove the skin from the finished pink salmon and blot the fish with a paper towel.

The fish will turn out to be very tender, and the dill will add a fresh note to its taste.

Ingredients

• 1 pink salmon;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 bunch of dill.

Preparation

Cut off the head of the fish, remove the giblets, skin and bones and cut the fillets into large pieces. Put them in a small deep container, greasing well with oil.

Combine salt, sugar and finely chopped dill. Sprinkle pink salmon with this mixture and cover the container with cling film. Press down with a load and refrigerate for 1-2 days.

Cognac and vegetable oil will make the pink salmon look like a salmon.

Ingredients

• 1 liter of water;
• 5 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 pink salmon;
• 1 tablespoon of brandy;
• a few tablespoons of vegetable oil;
• some ground black pepper.

Preparation

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish from the skin, entrails and bones. Cut the fillets into small pieces and transfer to a deep bowl.

Combine the cooled brine with cognac and pour pink salmon for 20 minutes. Then transfer the fish to a sieve to drain off excess liquid and pat dry with a paper towel.

Lubricate the bottom of a small container with a lid. Put the fish pieces there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Close it with a lid and put it in the refrigerator for an hour.

The fish will be moderately salty and dense enough.

Ingredients

• 1 pink salmon;
• 2 dried bay leaves;
• a few peas of black pepper;
• 2 tablespoons of salt;
• 4 tablespoons of sugar;
• a few tablespoons of vegetable oil.

Preparation

Cut off the head of the pink salmon, remove offal, skin and bones. Cut the fillets into small pieces.

Toss the lavrushka and pepper into a small jar. Dip fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a load and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not stir the contents of the jar. Close it and put it in the refrigerator for a day and a half.

Thanks to the spices, the pink salmon will be even more aromatic.

Ingredients

• 1½ l of water;
• 2-3 dried bay leaves;
• 1 teaspoon peppercorn mixture;
• 6 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 pink salmon.

Preparation

Pour boiling water over the lavrushka, pepper, salt and sugar, mix well to dissolve the crystals, and cool.

Cut off the fish's head and gut the carcass. Cut it into large pieces and place in a jar. Pour pink salmon with cooled brine, close the jar and shake. Refrigerate for at least 24 hours.

Unusual ingredients will make the fish spicy.

Ingredients

• 1 pink salmon;
• 300 ml of water;
• 2 tablespoons of salt;
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 tablespoon vinegar 9%.

Preparation

Remove the head, offal, skin and bones from the fish. Cut the fillets into medium slices. Pour room temperature water into a small deep container and dissolve salt and sugar in it. Add mustard and vinegar and stir.

Put the pink salmon in the prepared mixture and press down with some weight. Refrigerate for 3-5 hours.

According to this recipe, pink salmon is salted whole. If cut into pieces, it will be saltier.

Ingredients

• 1 pink salmon;
• 2 tablespoons of salt;
• 1 tablespoon sugar
• a few peas of black pepper;
• 1-2 dried bay leaves.

Preparation

Cut off the fish's head and gut the carcass. Combine salt, sugar, pepper and crumbled lavrushka. Rub the pink salmon well with the mixture.

Wrap the fish in parchment. Press down with a load and leave to salt at room temperature for a day. Rinse prepared pink salmon with water before use.

Here are some of the hallmarks of fresh fish:
- the carcass of the fish must be free of stains and foreign odors;
- the eyes look transparent, not cloudy, but the gills are bright red;
- to the touch (thawed fish) must remain firm and firm;
- the color in the cut should be pale pink;

Both chilled and frozen fish are suitable for salting.
If your fish is frozen, then defrost it in a natural way - even if it is slow, but still the most correct. I do not advise you to force defrosting using a microwave or hot water - in the end, this will affect the taste of the dish and nutritional value.

Any container for salting should be chosen - enameled, glass, plastic. But metal dishes should not be used, a specific, unpleasant aftertaste may appear in it.

For salting, of course, it is best to take the sirloin.
To do this, if you have a whole carcass in stock, you will have to separate this fillet.

First of all, you need to cut off the head, separate the fins and tail. You should never throw them away, just put them in a separate bag. Next, you should rip the abdomen and remove all the insides, this is in the event that you bought fish not gutted in the store. And now let's deal directly with thinning.

To do this, use a large sharp knife to cut the carcass from the back, slightly stepping back from the line of the dorsal fin along the radial bones of the fish; our task is to leave as much "meat" as possible and, along the way, to get rid of bones as much as possible.

So gradually we reach the spine. Bending back the meat on the skin, carefully cut it along the ribs - and so on until the very cut of the abdomen.
We repeat all the same with the second half of the carcass, only bending the spine with the ribs to the side.

Then the trimmed "skeleton" can be put in a bag to the rest of the scraps (head, fins) and sent to the freezer, for the time being - this is an excellent basis for fish soup or fish soup.

Like it or not, but no matter how hard we try, small bones still remain after milling. They can be removed without any problems with tweezers.

If the cut carcass is small, it can be left for pickling and whole. The larger one must be cut into several parts.

If you have noticed, we will not trim the skin. Firstly, it will be more convenient to cut the finished fish into thin slices. And, secondly, it is the skin that prevents moisture evaporation and the fish remains juicy.

Now about what spices are needed for pickling. Nothing out of the ordinary - salt, sugar, black pepper (optional) and bay leaf. It is only important here that the salt should be taken coarse or medium grinding and without various additives such as iodine and fluorine. It is this salt that improves the taste and absorbs moisture from the fish well, i.e. has a preservative effect.

Now about the proportions of salt and sugar. Sugar to salt is taken in a ratio of 1: 3. You can, of course, not use at all or add a smaller amount, but ... I would advise you not to neglect this - after all, sugar gives the fish a delicate taste.

Now about the most "difficult" thing - about the salting process. Place the pieces of fish in the chosen container and sprinkle with the required amount of salt and sugar. Then add a little chopped bay leaf and, if desired, black pepper.

The salted fish must now be put under pressure. So let it stand for a couple of hours at room temperature, and then you can put it in the refrigerator (already without oppression). In about a day (depending on the thickness of the fillet) the fish will be ready. You can, of course, do without using oppression - it's just that the salting time will take a little longer.

Under the influence of salt and sugar, a lot of liquid (brine) will appear in the container - you do not need to drain it.

Before slicing, just lightly blot the excess liquid from the fish and sweep away the spices (bay leaf and pepper) a little.
Such fish can be stored for about a week in the refrigerator.

It is convenient to cut thin slices with a sharp knife directly from the skin. When serving, the slices can be sprinkled with lemon juice and olive oil, and garnished with fresh herbs.

Fish salted in this way goes well with avocados, apples, rice, tomatoes ... and just a banal sandwich with fresh bread is a great snack option, even on a festive table.

Hand-cooked salted pink salmon can decorate any festive table. If you go to a store, it is difficult to find a product there that would satisfy the needs of any customer. In addition, there is every chance to buy a product that is not of high quality or does not meet the characteristics stated on the packaging.

If you salt it yourself, then you can choose a suitable recipe and prepare a dish with fresh ingredients. The most important thing is to adhere to the technology described in the recipe, and then, the end result will always delight all family members.

Proper preparation of pink salmon is half the battle. Not much work, but it should be taken seriously.

The fish needs to be cleaned quite thoroughly, ridding it of entrails and bones.

If you buy a ready-made, cut carcass, then the dish will cost much more than if you buy an uncut fish.

Fish cutting technology includes several stages:

• If the carcass is frozen, then it is thawed. At the same time, it must defrost in a natural way and it is impossible to force the event in any case, especially with the use of a microwave.
• After the defrosting process, it is cleaned and cut, removing the head, tail and fins. After that, they begin to extract the insides by cutting the belly. After this operation, the fish is washed very carefully under running water.
• After that, the carcass is cut along the ridge and all bones are removed.

To do this, you can use two options:

• dry salting;
• salt in brine.

The salting process requires certain tools: dishes and appliances. For instance:

• glass or enamel containers;
• the presence of a knife;
• glass jars;
• paper napkins or parchment paper.

This is the easiest and fastest way to get a delicious product that you can treat to your family members or guests. For this you will need:

• pink salmon fillet fish - 1kg;
• 200 grams of coarse, non-sea salt.

Cooking steps:

1. Fillets should be prepared: rinse well and remove bones, if any. But it is imperative to check. In this case, the skin of the fish should not be removed.
2. Each piece of fillet is abundantly sprinkled with salt, from the side of the meat and, as it were, rubbed in.
3. The fillet pieces are folded and then wrapped in parchment paper.
4. After that, the fillet prepared in this way is placed in a dish, for example, in a saucepan and refrigerated for 24 hours.

Before salting, you should make sure that all the ingredients are present. Here they are:

• 1kg of pink salmon (carcass);
• table or sea salt - 300g;
• 100 grams of granulated sugar;
• 1 teaspoon of ground black pepper;
• dill - 1 bunch;
• parsley - 1 bunch;
• bay leaf - 2 pieces;
• 50 g of fresh lemon juice.

How to cook fish

1. First of all, this is the preparation of fish meat, with the removal of all bones and rinsing in cold clean water.
2. Mix together some salt, sugar and pepper.
3. The pink salmon carcass should be cut into a certain number of parts. The fish is stacked piece by piece, skin side down. Before that, each piece is rubbed with a prepared composition of salt, sugar and pepper. After receiving the first layer of styling, lay on top of a sprig of dill and parsley, after which they resort to irrigating the surface with lemon juice. The procedure is repeated until the last layer is applied.
4. After that, it is moved to the refrigerator for a couple of days. During this period, each piece will have to be turned over so that the lower pieces are on top. This is necessary so that each piece is equally saturated with the sugar-salt composition, pepper and spices.
5. Finally, the fish is removed from the dishes and thoroughly cleaned from the remnants of salt, sugar and spices, and then served.

For this you will need:

• carcass of fish, weighing 1 kg;
• sugar, about 150 g;
• regular or sea salt - 150 g;
• a couple of dill shoots;
• bitter mustard - 50 g;
• sweet mustard - 50 g;
• vinegar 9% - 80 ml;
• olive oil (or sunflower) - 125 ml.

How to salt fish in stages:

1. The dishes are greased with vegetable oil, after which the fish fillets are placed in it.
2. Sugar, salt and chopped dill are mixed.
3. The fish fillet is sprinkled with this composition abundantly.
4. The fish is placed in the refrigerator for 2 days.
5. Fish is served to the table along with sauce

Sauce preparation method:

1. Bitter and sweet mustard is placed in a bowl, after which they are carefully and carefully mixed.
2. Vinegar and vegetable oil are added to the resulting mixture.
3. After that, all the components are again thoroughly mixed. Before serving, you can pour the sauce on top of the fish.

To begin with, you should stock up on the following components:

• 1 kg of pink salmon fillet;
• water - 1 liter;
• sugar - 150 g;
• salt - 150 g;
• mustard - 50 g;
• bay leaf - 2 leaves;
• a little black and allspice.

Salting technology:

1. Initially, the preparation of pink salmon meat is carried out by cutting the fillet into several fragments.
2. In the next step, the brine is prepared. For this, water is taken and salt and sugar are poured into it, after which everything is mixed until the sugar and salt are completely dissolved.
3. Finally, the sliced \u200b\u200bfillets are placed in the brine for 4 hours, after which they are removed from the brine. After the meat is completely salted, it is served to the table.

The salting process requires the following ingredients:

• one carcass of pink salmon, weighing 1 kg;
• one liter of clean water;
• 150 grams of salt;
• 150 grams of sugar;
• 50 grams of mustard;
• 2 leaves of lavrushka;
• a small amount of black and allspice.

Salting technique:

1. The first stage is the preparation of the fish. The fish is cleaned and butchered, removing all parts such as the head, tail, fins and entrails, and removing bones. After that, the fish is washed with cold water and cut into pieces.
2. The second stage is the preparation of the brine. To do this, salt and sugar are poured into the water, after which all the components are mixed.
3. The composition is placed on the stove and brought to a boil. After that, mustard and pepper are added to the same composition.
4. After that, the brine is allowed to cool down and the pieces of fish are placed in it. Pink salmon meat should be marinated for at least 4 hours. After this time, the brine can be drained, and the fish can be served to the festive table.

The process is possible if the following ingredients are present:

• pink salmon fish (fillet) - 1 kg;
• ordinary salt - 150 grams;
• vegetable oil (any) - 50 ml;
• 1 tbsp. a spoonful of sugar;
• not a lot of spices.

Cooking steps:

1. The fish is cleaned and cut into fillets.
2. A mixture is prepared based on salt, sugar and spices.
3. The pink salmon meat is carefully sprinkled with a mixture of spices.
4. A dish is taken and a small amount of vegetable oil is poured into its bottom. After that, pieces of fish are laid out on the bottom of the dish. The dishes are tightly closed and the pink salmon meat is in this state for 3-4 hours.
5. After that, the fish is moved to the refrigerator for one day. After this time, the fish can be eaten.

You need to prepare:

• pink salmon fillet 1 kg;
• 150 g salt;
• 1 tbsp. a spoonful of sugar;
• dill 1 bunch;
• packaging of white pepper.

Step-by-step instruction:

1. First, the fish meat is cooked. To do this, it is thoroughly rinsed under running water.
2. The fillet is cut into separate 4cm pieces.
3. The pieces of meat are rubbed well with a mixture of salt, sugar and white pepper.
4. After that, dill is crushed and sprinkled with fish meat.
5. The sprinkled pieces are folded onto parchment paper and sprinkled with the same mixture again. After that, the pink salmon meat is pressed tightly and wrapped in parchment paper. Finally, it is placed in the refrigerator for one day.

Lightly salted pink salmon with spicy sauce

Have to take:

• one carcass of pink salmon, weighing 1 kg;
• coarse or sea salt - 100 g;
• 1 tbsp. a spoonful of sugar;
• 1 bunch of dill;
• 2 oranges.

For the sauce you will need:

• 20 g of honey;
• 20 g of French mustard with grains;
• 40 g of olive (sunflower) oil;
• 20 g vinegar 9%.

1. The fish is cleaned and washed thoroughly, after which the fish meat is dried with a paper towel.
2. The orange is cut into medium slices.
3. Salt and sugar are mixed, after which the fish fillets are rubbed with this mixture.
4. The fish processed using this technology is placed in a dish and sprinkled with chopped dill on top. After that, orange slices are stacked on top.
5. Dishes with pink salmon meat are placed in the refrigerator for a day.

The sauce is prepared as follows:

1. Honey and mustard are laid out in a small plate. Then these components are well mixed.
2. After that, vegetable oil and vinegar are added there. The composition is mixed again and the result is a sauce ready to be served with the fish.

When the pink salmon meat can be served, the loins are cut into pieces and served along with the sauce. Pink salmon meat, cooked according to similar recipes, turns out to be quite tasty and, with it, no purchased products can be compared. It's delicious, nutritious, and healthy. In addition, a finished product is obtained without all kinds of flavors, preservatives and flavor enhancers.

This fish can be eaten both separately and in combination with various dishes.