Red fish meat has always been prized for its incredible taste and considered a healthy delicacy... Particularly popular is the slightly salted representative of the seas, which is so convenient to use in salads and snacks. 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 oily, and besides, it has a bitter taste. Therefore, it is very important to choose the right mixture for pickling it and use odorless vegetable oil.

Dry salting of pink salmon at home

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 ridge, fins, remove the skin and clean the carcass from all the insides. The tail and head can be left and welded from them rich ear... The main thing is to do everything carefully so that the meat separates well 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 plate, 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 workpiece on top and also fill it with a dry mixture.
4. We close the container and refrigerate for 24 hours.

Fish fillet, pickled in haste

Salting pink salmon is a quick and inexpensive way cooking delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, 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 simplest recipe for wet pickling pink salmon in a hurry.

Ingredients:

• pink salmon (1 kg);
• three tablespoons of salt;
• three tablespoons of vegetable oil;
• six peppercorns;
• bulb;
• bay leaf.

Cooking method:

1. Cut the prepared pink salmon fillet into pieces and put it in a container for salting.
2. We make the pickle separately. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline. We put the oppression and leave the workpiece at room temperature for 2 hours.
3. Then we 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... Mix and after 20 minutes the fish will be ready.

Salt pink salmon "under the salmon"

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

The less to expose pink salmon heat treatment, the more it will keep in itself nutrients.

Salting is considered the most the right way its preparation, especially since the recipe below will allow you to tastefully and simply pickle pink salmon "a la salmon".

Ingredients:

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

Cooking method:

1. Cut the pink 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 a salted solution for 15 minutes. Then dry them with a towel and put them in a container in layers. At the same time, we saturate each layer with vegetable oil.
3. We put the fish in the refrigerator for 30 - 40 minutes.

How to deliciously salt fish in brine

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

It is quite simple to prepare it, you only need salt, spices and a little time.

Ingredients:

• fillet of pink salmon;
• five tablespoons of salt;
• two tablespoons of sugar;
• bay leaf;
• two carnation buds;
• three black peppercorns;
• five peas of allspice.

Cooking method:

1. Cut the pink salmon fillet into small pieces and put them in a container for salting.
2. Cooking 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 it on fire. As soon as the brine boils, cook it over low heat for 8 to 10 minutes.
3. Of ready marinade take out all the seasonings and give it time to cool to room temperature.
4. Pour the pieces of fish with the resulting liquid, put the load and put them in the refrigerator for two days. Then 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 cooking the marinade. We offer interesting way pickles in mustard sauce. The fish is obtained with a spicy refined taste.

Ingredients:

• pink salmon;
• three tablespoons of sugar;
• three tablespoons of salt;
• five tablespoons of olive oil;
• two tablespoons of vinegar;
• a spoonful of sweet mustard;
• a spoonful of hot 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. Layer the fish blanks, add dill, salt and sugar. We close the lid and put in the refrigerator for two days.
4. We serve salted fish 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, quick way salting 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:

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

Cooking method:

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

Lightly salted fish in one day

For the preparation of lightly salted pink salmon, the main thing is to purchase quality fish... The pulp of a good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe is to rub a mixture of salt and sugar into a 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 be prepared according to another recipe in which lemon will be used. 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 glass of 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. Cut the lemon into thin slices.
3. Mix salt, sugar and pepper. Ready mix rub the pieces of fish and lay them in a container in layers. We put on each layer lemon wedges and put the workpiece in the refrigerator for 10 hours.
4. After this time, fill the fish with lemon with vegetable oil and keep it cool for another 4 hours.

How to deliciously salt pink salmon after freezing

Pink salmon differs from other fish species in its specific color, which is why it was nicknamed "pink salmon". It is impossible not to highlight the moment that this inhabitant of the seas is rich in fatty acids, which means that its use brings huge benefit our body.

Many housewives are interested in different 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 weak bitterness in the meat. Such an unpleasant aftertaste will be minimized by salt, and spices will add 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 stone or sea \u200b\u200bsalt, and it is recommended to do this in containers made of glass, ceramics or plastic.

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

1. Lightly salted pink salmon. With this method, the fish is kept in a saline solution for a certain time.
2. Fish spicy salting... Add to the salt solution aromatic herbs and spices.
3. Dry salted pink salmon. Fish fillets are rubbed with salt and sugar.
4. Salted pink salmon in oil. The marinade for salting fish is prepared on the basis of vegetable oil.

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

Good day.

We had the first snow and the realization came that there was not so much time left before the New Year and it was time to slowly compose a festive menu.

And the main component of the festive table is undoubtedly snacks. And the more diverse they are, the more compliments are poured into the hostess.

For last New Year, I was making snacks selections from, and in kind. And in all these dishes there is certainly an option with lightly salted fish... I think there is no need to explain why. Have a snack strong drinks almost everyone loves fish.

Why exactly pink salmon? The answer is simple: this is the most affordable fish from the salmon family. Yes, she is a little dry, but by simple actions (which I will describe today), she is as close as possible to taste to a more "noble" salmon. I'm not bad, but I prefer to make 3-4 views delicious snacks from pink salmon than one modest cut of salmon for the same money.

If you think so, then this article will be useful to you.

The main secret of successful salting of pink salmon is the use of vegetable oil (most often sunflower oil). It is it that gives juiciness and elasticity to the meat. And when cooking, you only need to choose a salting method. It can be carried out in brine or dry. In chunks, slices or whole. It all depends on what is supposed to be cooked from the fish further.

Lightly salted pink salmon at home: a very tasty "dry" recipe

Let's start with the simplest and most versatile cooking method, suitable for both sandwiches and as a stand-alone snack.

For 1 kg of fillet you will need:

• 2 tablespoons salt
• 1 tbsp Sahara
• 5-6 tbsp vegetable oil

Preparation:

1. We take the fillet of pink salmon and cut it into plates half a centimeter thick, cutting them off the skin. The knife must be very sharp to perform this procedure.

Since the meat of this fish is rather loose, it is better to cut it half-thawed. Or semi-frozen if fresh product is used.

2. Mix salt with sugar, pour the resulting mixture into a salt shaker, generously sprinkle the sliced \u200b\u200bplates on both sides and put them in a container.

3. Having laid out the first layer, pour it evenly with 1-2 tablespoons of vegetable oil. Then add the next layer of salted fish, add oil again, and so on, until the meat runs out.

We close the container with a lid and put it in the refrigerator for 2 hours.

In 2 hours lightly salted fish ready. Spread it on a paper towel for 5-7 minutes to absorb excess oil, then decorate it on a serving platter or use it as an ingredient for more complex snacks.

Delicious salted pink salmon in oil with onions for 2 hours

If you have fresh fish and do not want to waste time freezing it, then it is better not to try to remove the meat from the skin, but to salt directly with it.

Onions and black pepper will make the fish aromatic and delicious.

Ingredients:

• Pink salmon - 1 piece
• Onions - 2-3 heads
• A lot of salt
• Vegetable oil
• Black peppercorns

Preparation:

1. Take pink salmon and cut it into fillets. First, we clean off the scales, then cut off the fins and remove the insides, open the abdomen. Although most often the carcasses are sold already cut and all that remains is to remove the scales and fins.

Then we divide the carcass into 2 parts along the ridge.

For raw, non-frozen fish, the scabbard is a very sharp knife and utmost accuracy.

2. Then we remove the large bones and cut off the ridge. A lot of pulp will remain on the ridge in any case, so it does not need to be thrown away. Salt it along with the fillet and use it later with beer.

3. Cut the peeled fillet directly with the skin into rags 1.5-2 cm wide.

4. Now pour salt into a deep plate, roll each piece in this plate (ridge too) and put them in a separate bowl. When all the fish is boneless, leave it in this bowl for 20 minutes.

5. After 20 minutes, rinse the fillet pieces under running water (just to wash off the salt) and proceed to the final stage.

Take a deep plate and put the fillets in it in 1 layer. Put onion rings on top (as you like) and 5-6 peas of black pepper.

6. Then we spread a new layer of fillets, onions and peppers and so on until the fish ends. At the end, pour 2-3 tablespoons of vegetable oil into a plate, cover with an inverted plate of a smaller diameter and put oppression on top in the form of a decanter or a jar of water.

We leave this structure for 1 hour, during which the fish will be saturated with oil, onions and pepper and will become simply awesome.

Enjoy your meal!

Lightly salted pink salmon with salmon in brine - it can't be faster

But this is the fastest way I know of. It is prepared in pieces, under boiled potatoes - that's it.

Salting takes place in brine, which is convenient when a large number fish - no need to process each piece separately.

Preparation:

1. We take the gutted pink salmon carcass, cut off the tail and head and cut it into slices about 1 centimeter thick, along the way (if desired) removing the bones.

2. In a deep bowl, prepare a saline solution in the proportion of 8 tablespoons of salt per 1 liter of boiled water. We put the fish in brine and leave for 1 hour.

The water should be boiled, but not hot. It must first be cooled to room temperature.

3. After 10 minutes, put the pink salmon on a paper towel (for 5 minutes, so that the water glass), and then in a clean deep plate.

4. Pour 1-2 tablespoons of vegetable oil on top, cover the plate with cling film and send it to the refrigerator for 1 hour.

Done. Enjoy your meal!

Lightly salted pink salmon: a recipe for salting a whole carcass

Well, one more way quick salting - whole fillet processing without painstaking cutting. By using this method you will save time and at the same time you will have finished product, which can be used in the future as it is convenient.

This method allows you to make salting in just 10 minutes, but the fish will reach readiness for about 8 hours at room temperature and up to a day in the refrigerator. This option is incredibly convenient if you want to make fish sandwiches not today, but by tomorrow.

Today you salt the fish, and tomorrow you collect sandwiches from fresh fish that just arrived in time.

Ingredients for 1 kg fillet:

• 2 tablespoons salt
• 1 tbsp Sahara
• 1 tbsp lemon juice
• 1 tbsp cognac

Preparation:

1. The most important (but also the simplest) thing in this recipe is the preparation of the curing mixture. To do this, you just need to mix together salt, sugar, lemon juice and cognac.

2. Grease pink salmon cut into fillets on both sides with the resulting mixture and put it in a deep bowl. We cover with cling film and leave at room temperature, or put it in the refrigerator, depending on when you need fresh salted fish.

As soon as the smell of cognac disappears, you can start taking a sample.

While the pink salmon comes to readiness, you will need to turn the fillets 3-4 times for a more even salting.

How to cook lightly salted pink salmon tender and juicy like salmon

If you do not have much experience in butchering fish, then I suggest you watch a very interesting and informative video about cutting and then salting fish slices in brine before starting cooking.

Well, that seems to be all I know about salted pink salmon... If you have your own branded recipes and chips, I will be grateful if you share them in the comments.

And for today I have everything, thanks for your attention.

Pink salmon is not very expensive, but very useful fish in all respects. Pink salmon meat contains a whole complex of microelements that have a beneficial effect on human health. These include iodine, fluoride, calcium, sulfur and other elements that improve performance digestive system, the brain, as well as the heart and blood vessels. If the fish is improperly cooked, then most of the components will simply evaporate. Most of all nutrients remain if the pink salmon is not subjected to heat treatment. In this regard, the most suitable option for its preparation is salting.

Nowadays, most housewives do this on their own, as they rely on a purchased quality product especially not necessary. Very often people speak out about low-quality pink salmon purchased in stores. Basically, this is an expired fish product that can seriously affect human health.

Pink salmon meat is suitable for use in various dishes: It can be used to make soup, salted, grilled, added to salads or eaten raw. Slicing red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of the family's well-being and its great taste.

The recipe for such a preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, for a very a short time lean pink salmon turns into a dish that can be eaten.

For cooking you will need:

• 1 kg of pink salmon fillet.
• 1.3 liters of boiled water.
• 5 tablespoons of salt.
• Black peppercorns.

First you need to cut the fillet into suitable pieces. Then proceed to the preparation of the brine. To do this, take already cooled, but boiled water and dissolve salt in it, stirring the composition regularly. After that, in this brine, for about 10 minutes, pieces of fish are placed. After this time, the fish pieces are removed from the brine and dried with a paper towel.

At the next stage, the same pieces of pink salmon are carefully laid in layers in suitable dishes... At the same time, each layer is watered with vegetable oil. The final stage - this is putting the fish in the refrigerator for about half an hour. After this time, salted in this way pink salmon can be served to the table, along with herbs, onions and lemon.

Why not salmon, but pink salmon?

Naturally, salmon, if cooked in this way and served to festive table, will cause a stir, because it tastes better than pink salmon. But there is one "but" here that must always be taken into account. The thing is that salmon, as very delicious fish, in some Western countries they are grown artificially, using genetically modified chemical compounds. In addition to the fact that salmon is much more expensive than pink salmon, it can be dangerous to human health.

As for pink salmon, few people grow it artificially. Therefore, it is almost impossible to buy artificial pink salmon. If pink salmon is available for sale, then it is most likely a fish caught in the vastness of the ocean, and not on some farm located in one of the countries of America.

How to prepare fish for salting?

It is very important to properly prepare the fish for the salting process. Better, of course, if it is fresh fish, but it can be purchased only in those places where they are engaged in fishing. Most likely, it will be a freshly frozen carcass, which must be defrosted, and, moreover, correctly. You should never force this process and allow the fish to defrost naturally in the refrigerator. It is necessary to give the opportunity for all the water to go away, after which it is cut and washed under running water. When cleaning fish, care should be taken not to leave bones in the meat.

Pink salmon fillets should be soft. To calculate accurately the right amount salt, fillet is desirable to weigh. It is advisable to also cut off the head with fins and tail. The fillet is cut into pieces, no more than one and a half centimeters thick, so that the meat is well saturated with the brine with spices.

Simple and inexpensive recipes for salting pink salmon for salmon

There are three simplest and cheapest ways to cook pink salmon. Despite this, pink salmon turns out to be tasty enough to be put on a festive table in the form of slices or to make classic sandwiches.

Pink salmon "for salmon"

To do this, you need a small assortment of products:

• 3 tablespoons of salt.
• The same amount of sugar.
• 100 ml of vegetable (sunflower) oil.
• 1 kg of pink salmon fillet.

The fish is sliced in large pieces... Salt and sugar are mixed together. A dish for salting is taken and a thin layer of sugar and salt is poured onto its bottom. After that, pieces of pink salmon are placed on top of the mixture and sprinkled on top again with a mixture of salt and sugar.

The fish prepared in this way is placed in the refrigerator for 3 hours. After this time, excess salt and sugar mixture is removed from the pieces, after which the fish is poured with vegetable oil.

Lightly salted pink salmon in brine with "salmon"

Range of products:

• Pink salmon, fillet.
• Salt, 5 tablespoons.
• Water, 1 liter.
• Sunflower (or other) oil.

The salt dissolves in the cold clean water, preferably boiled. The fish fillet is cut into small pieces. The same fillet slices are placed in brine for half an hour at room temperature. If you wish, you can add some spices, but there should be very few of them, otherwise the whole taste of the fish will be lost. If there are few of them, then they will not interfere.

Pink salmon "under salmon" with lemon

Pink salmon cooked with lemon is especially popular among lovers fish dishes... In fact, making such a delicacy is quite simple, even at home.

To prepare this delicious dish, you will need:

• Pink salmon fish - 1 kg fillet.
• Salt - one tablespoon.
• Sugar - one and a half tablespoons.
• Ground black pepper - 1 pinch.
• Vegetable oil - 100 ml.
• Two lemons.

Fillets prepared from pink salmon should be cut into pieces, depending on personal preference. In this case, one should take into account the fact that what more pieces, the longer they will take to prepare. Salt, sugar and black pepper are mixed together. The pieces are carefully rubbed with a dry mixture from all sides. Lemons are cut into thin wedges. Pieces of fish are laid out in the prepared dishes, while each piece should be shifted with a lemon wedge. After that, the fish is left for 10 hours. After this time, the fish is poured with vegetable oil and left for another 3 hours, after which the pink salmon can be served.

How to serve and eat pink salmon

Since pink salmon meat contains the whole complex of vitamins and microelements, it is advisable to consume it every day, which will lead to a balance of all vital important components the human body. For the festive table, pink salmon is served with onions and herbs, cutting it into small pieces.

Actually, there are many options for filing. Toasts and sandwiches with red fish, decorated with parsley leaves, are very popular, and someone prefers regular slicing so as not to mix the taste of pink salmon meat with spices.

How useful is pink salmon

Pink salmon meat is valued not only for the presence of vitamins and microelements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be nullified if it is improperly cooked.

Before cooking pink salmon, it's best to use some tips, for example:

1. Better to buy a whole carcass of freshly caught pink salmon.
2. To speed up the salting, it is advisable to increase the amount of sugar.
3. It is better to cut the frozen fish into pieces before defrosting.
4. Fish will cook faster if you put it under pressure.
5. The longer the fish is in the brine, the saltier it will be, but you cannot keep it in the brine for more than 3 days.
6. In order for the pieces to be evenly saturated with brine, they must be turned over regularly.
7. To make the fish slightly salted, it can be soaked in water and dried.
8. The meaty the fillet is, the easier it is to cook.

Pink salmon is a very healthy fish. Cooking it improperly can lead to the loss of most of the nutrients. You can save them if the fish is not heat treated. An excellent option cooking will be salting. Salting pink salmon with salmon can be done quickly and tasty at home, everyone can do it. It is not always possible to get a quality product in stores, since expired goods come across, which negatively affects the human body.

Pink salmon with "salmon": the secrets of salting and cooking

Salmon is grown on special farms, where they add to the feed chemical dyesto make the meat look attractive. Pink salmon are not bred in captivity. Its meat is more environmentally friendly. It is also cheaper than salmon.

Pink salmon, like salmon, is a representative of the salmon family. But it is less greasy and has a bitter taste. In this regard, the main secret of salmon-like pickles is odorless vegetable oil and the right mixture of spices for pickling. The oil will make the meat more fatty, similar to salmon, and the mixture will remove the bitter taste.

Useful properties of fish

Pink salmon meat contains vitamins, organic and unsaturated fatty acid, folic acid, trace elements (iodine, calcium, fluorine, sulfur and others), easily digestible protein. It improves the functioning of the digestive tract, brain, heart and blood vessels, restores the function of the thyroid gland.

Plays an important role in the fight against aging. Due to the many antioxidants, the body slows down the aging process. Skin condition improves, wrinkles are smoothed.

Regular consumption of this fish will ensure recovery reproductive function in women, and also prevents the appearance of tumors.

Tips on how to salt pink salmon with "salmon":

If you are purchasing a freshly frozen carcass, then first you need to defrost it. It is necessary that all the water is gone. After that, the product should be cut and rinsed. There should be no bones in the fillet. Be sure to cut off the head, fins and tail. Next, cut the meat into small pieces (no more than 1.5 cm thick) so that the fillet is quickly saturated with brine and spices.

Cooking methods

The meat of this fish can be used in different variations: in soups, salads, cuts, use as independent dish, salt, grill, eat raw.

Salted pink salmon

• 1 kilogram of pink salmon fillet;
• 5 tbsp. l. salt;
• 1.3 liters of boiled water;
• 100-150 ml of sunflower oil;
• peppercorns.

To prepare the brine, you need to take cooled boiled water, dissolve the salt in it and stir. Then put the prepared pieces of fish in it for 10 minutes. Then take them out, dry them with a paper towel and put them in layers in a container. Pour oil over each layer. Next, you need to place the dishes in the refrigerator for 30 minutes. Serve with herbs, lemon and onion.

Salted pink salmon

The following ingredients are required:

• a kilogram of fish fillets;
• 100-150 ml of vegetable oil;
• three tbsp. l. sugar and salt.

In this recipe, pink salmon must be cut into large pieces. Mix salt and sugar. Then take a container for pickling, sprinkle a thin layer of salt and sugar on its bottom, put pieces of fish on top and sprinkle on top with a mixture of sugar and salt. Then put in the refrigerator for three hours. Then remove excess salt and sugar and pour over with oil.

Lemon and Onion Recipes

Lemon will give fish especially pleasant taste and smell. To prepare this delicious food it is necessary:

Mix sugar, salt and pepper. Grate pieces of pink salmon with this mixture from all sides. Cut the lemons into thin slices. Then put the fish in a container, shifting each piece with lemon wedges, and leave for ten hours. Then add oil and leave for another three hours.

To cook salted fish with onions, it is best to use white, purple or red lettuce onions. You can use regular, but not spicy.

Required products:

• 1 kg of pink salmon;
• for 1 tbsp. l. salt half a spoonful of sugar;
• two onions;
• 5 tbsp. l. sunflower oil.

Cut the fillets into large pieces. Mix sugar and salt, rub the fish with this mixture. Cut the onion into thin rings, rub with a pinch of salt with your hands and add to the pink salmon. Then stir, put in a bowl, pour with oil. Then you need to cover the fish with a plate and put it under pressure. Keep in the refrigerator for 12-15 hours.

Lightly salted fish "under the salmon" in Scandinavian style

A lot of spices are needed for cooking. The fish is aromatic and spicy.

Products:

The skin must be removed from the pink salmon and put aside. It is useful for salting. Grind the coriander in a mortar. Then mix salt, sugar, ground pepper and peas, coriander, dill with vodka. Grate the fish on all sides with this mixture and stack on top of each other. After that, take the laid-back skin, wrap it around the fish, and wrap it on top in cling film... Put the resulting bundle in a container, put under oppression and keep in the refrigerator for 30-36 hours.

Salting recipe in a plastic bag

For cooking you need:

Rub the prepared fish pieces with a mixture of sugar, salt and pepper on both sides. Then roll the fillet into a roll and put in a bag. It must be tied tightly, wrapped in parchment and left for a day. Then you need to turn the roll over and leave for another day. Then you need to remove excess salt with a paper towel and pour over with vegetable oil. Store in the refrigerator for up to five days.

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, decorating with fresh herbs and lemon, in the composition of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.

Recipe for salting pink salmon fillet with mustard sauce

Ingredients:

• Pink salmon - 1 kg,
• Sugar - 3 tablespoons
• Salt - 3 large spoons
• Olive oil - 5 large spoons
• Dill to taste.

For the sauce:

• Spicy mustard - 1 large spoon,
• Sweet mustard - 1 tablespoon,
• Vinegar - 2 large spoons
• Olive oil - 80 g.

Preparation:

Helpful advice. It is much easier to remove the insides from slightly frozen fish, and not completely thawed.

1. I clean the fish from scales, gut and decapitate. I remove the skin, remove the ridge and bones. Rinse the sirloin thoroughly.
   
2. After receiving the boneless sirloin, I proceed to slicing. I cut into neat pieces of the same size.
3. I take a large pot. I grease the edges with olive oil, pour some of it into the bottom. I put the pieces in layers, add finely chopped dill, sugar and salt. I close the pan with a lid. I put it in the refrigerator for 48 hours.

I serve the 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 container.

How to salt pink salmon "under 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 democratic cost and high prevalence, it looks more preferable in cooking everyday meals.

To prepare delicious pink salmon "Under the salmon", you need to take good and fresh fish with dense structure, uniform color without bright and unnatural shades. When buying a fish with a head, pay attention to the eyes (they should be transparent, not bloody or cloudy).

Ingredients:

• Fillet - 1 kg,
• Vegetable oil - 100 ml,
• Boiled water - 1.3 l,
• Salt - 5 large spoons
• Bow - 1 head,
• Lemon is half of the fruit
• Fresh herbs - taste.

Preparation:

1. I cut the fillet into beautiful pieces of the same size. I put it aside.
2. I turn to the preparation of the salting solution. In cooled boiled water stirring salt. I dip the pink salmon particles in salted water for 7-9 minutes.
3. I take it out, let the liquid drain and dip it paper towels, in order to get rid of excess salt.
4. I take a beautiful glassware... I spread the salted fish in layers. I water each layer of pink salmon with vegetable oil. Ready dish I send it to the refrigerator for 1 hour.

I serve the cooled and salted pink salmon 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.

Preparation:

1. I do not defrost the fillet completely to make it easier to cut into portions. I put the neat bits aside.
2. Preparing saline solution. In 400 ml of boiled warm water stir 2 large spoons of salt. Dip the peeled potatoes to check for sufficient salinity. If the vegetable comes up, you can start salting.
3. I dip the pink salmon for 6-7 minutes in the prepared solution with salt.
4. I catch it, rinse it in cool boiled water to wash off excess salt. Pat dry with kitchen paper towels or napkins, removing liquid.
5. I transfer parts in glassware, adding olive oil... I spread all the pink salmon and pour out all the olive oil. Put it in the refrigerator for 40 minutes.

After the allotted time, I take it out of the refrigerator and use it in salads or for cooking delicious sandwiches... Enjoy your meal!

Unusual recipe with spicy sauce

Ingredients:

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

For the sauce:

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

Preparation:

1. I clean the fish, remove excess parts, rinse thoroughly. Finished fillet I dry it with paper napkins.
2. I cut oranges into thin slices.
3. I rub the fillet with a mixture of sugar and salt. I take my time, I do it carefully so that the fish is completely salted.
4. I put the pink salmon in a glass cup, add finely chopped dill. I put thin slices of orange on top.
5. I put it in the refrigerator for 24 hours.
6. Making a sauce for salted fish. Stir in a small cup french mustard and honey. I add vinegar and olive oil to the resulting mixture. Mix thoroughly.

Serve the dish with 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.