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

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  Classic way

  Ingredients:

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

  Cooking:

  
  

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

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

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

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

  

  Quick salting

  
  

  Ingredients:

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

  Cooking:

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

  

  Salting for 1 hour

  
  

  Ingredients:

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

  Cooking:

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

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

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

  

  In brine with sugar

  
  

  Ingredients:

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

  Cooking:

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

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

  In the salmon

  
  

  Ingredients:

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

  Cooking:

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

  With vodka

  
  

  Ingredients:

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

  Cooking:

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

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

  in a lemon

  
  

  Ingredients:

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

  Cooking:

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

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

  In mustard sauce

  
  

  Ingredients:

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

  Cooking:

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

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

  with lime

  
  

  Ingredients:

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

  Cooking:

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

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

  With tangerines

  
  

  Ingredients:

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

  Cooking:

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

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

  With onions in 2 hours

  
  

  Ingredients:

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

  Cooking:

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

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

  With mustard and coriander

  
  

  Ingredients:

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

  Cooking:

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

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

  With oranges and honey sauce

  
  

  Ingredients:

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

  For sauce:

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

  Cooking:

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

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

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

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

  In oil, "under the salmon"

  
  

  Ingredients:

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

  Cooking:

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

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

  In spicy mustard brine

  
  

  Ingredients:

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

  Cooking:

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

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

  Salting after freezing and thawing

  
  

  Ingredients:

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

  Cooking:

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

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

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

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

  
  

  Ingredients:

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

  Cooking:

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

  Whole salting

  
  

  Ingredients:

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

  Cooking:

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

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

  With spicy sauce

  
  

  Ingredients:

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

  Cooking:

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

  Salting pink salmon milk

  
  

  Ingredients:

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

  Cooking:

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

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

  mustard seeds - 2 tsp;

  feta cheese - 100 g;

  lemon juice, dill - to taste.

Cooking:

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

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

Appetizer with cheese

Ingredients:

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

Cooking:

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

Appetizer with lavash

Ingredients:

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

Cooking:

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

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

Tartlets

Ingredients:

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

Cooking:

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

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

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

Experienced housewives are guided by the following salting rules:

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

The following seasonings go well with pink salmon meat:

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

Pink salmon belongs to the salmon family and is a valuable commercial fish. Tender pink salmon meat can be boiled, salted, fried, and with proper preparation, this fish acquires a great taste. Salted pink salmon is especially popular. Salting pink salmon at home is quite simple. I offer a simple recipe for salting.

Ingredients

For salting we need:
pink salmon carcass;
salt;
sugar;
Bay leaf;
black pepper.

Cooking steps

First you need to cut the fish. Cut off the head, tail and fins. Gut all the insides and rinse.

Remove the spine and large costal bones.

Let's prepare the mixture for salting pink salmon. For a medium carcass (1 - 1.5 kg), mix one and a half tablespoons of salt with one tablespoon of sugar. Add some black pepper to taste.

Salt the two halves of pink salmon with the mixture. Put the bay leaf and wrap the pieces as shown in the photo. The bay leaf will add flavor to the pink salmon.

Place the salted fish pieces in a bowl and cover with a lid. Leave the fish for 24 hours for salting. Cut into serving pieces and you can serve.

Salted pink salmon is perfect for preparing mouth-watering sandwiches, delicious salads and many other dishes that, thanks to the taste of red fish, can become your signature recipes.

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.

Most people buy frozen pink salmon, as they live far from sea areas. Salted pink salmon is a very tasty and healthy product that is not at all difficult to cook at home.

Pink salmon meat is plastic and rich in protein. For the specific color of the meat, pink salmon was nicknamed "pink salmon." The presence of a large amount of fatty acids in meat makes pink salmon one of the most useful fish.

The delicate and elastic texture of pink salmon meat allows you to quickly absorb salt. Cooking pink salmon at home can take no more than 24 hours. Start cooking fish immediately after defrosting it.

It should be noted that in 85 grams of lightly salted pink salmon there are 10 grams of excellent fish oil.

Fish meat has a slight bitterness, and this factor should always be taken into account in the salting process. The presence of salt will minimize bitterness, and sugar and spices will give fish meat a delicate taste.

The following seasonings can be added to pink salmon meat:

• Dill;
• parsley;
• black pepper;
• white pepper;
• peppercorns;
• rosemary;
• mustard;
• garlic;
• Bay leaf.

There are several options for homemade salting of pink salmon:

• the sugar present in the brine can give the dish a piquant taste;
• for cooking with oil, it is better to use ordinary vegetable oil;
• if in the process of cooking pink salmon it is covered with a load, then it will begin to secrete juice;
• the use of powdered sugar will allow you to get a more delicate taste;
• only rock (coarse) or sea salt is suitable for salting;
• it is advisable to cook pink salmon in glass, ceramic or plastic containers.

Interesting! 100 grams of salted meat contains 19% of vitamin A.

It is necessary to defrost the frozen fish carcass in a natural way, without forcing this stage. It is possible to remove the skin of the fish before cooking, although most recipes call for salting with the skin on.

Salted pink salmon is considered a delicacy, so the salting process must be taken seriously. Before cooking, the head, fins and bones are removed. Therefore, only the pulp of the insanely delicious pink salmon meat is subject to salting. After proper cutting, you should get two pieces of fish meat, which are called fillets. Other recipes call for smaller pieces of fish.

As already mentioned, there are several ways to prepare salted pink salmon. Here are some of them:

• Salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
• Salted pink salmon. All kinds of spices and aromatic herbs are added to the salt solution.
• Dry salted pink salmon. The fish is simply rubbed with salt or salt and sugar, without the use of water.
• Salted pink salmon in oil. The basis of the marinade for cooking pink salmon meat is vegetable oil.

After freezing, the texture of pink salmon meat loses some of its qualities due to the appearance of ice in the tissues, which slightly soften the fresh product. When cutting a carcass, attention should be paid to how easily the tissues are separated from the bones. If the bones are easily separated from the meat, then the carcass has undergone several freezing / thawing processes. Naturally, such meat will not allow you to get a quality end product. If the process of separating the bones was not so easy, and the meat is tender and elastic, then you can start the salting process. The larger the carcass, the meatier the fillet and the easier it is to cook.

A simple recipe for cooking consists in simply rubbing a salt-sugar mixture into pink salmon meat. At the same time, salt should be taken 2 times more than sugar. Mixtures should not be spared. This means that the meat must be processed generously and thoroughly.

After that, the fish is placed in the refrigerator for one day. The concentration of salt and sugar is prepared depending on the degree of salting. The less salt, the less salty the product will be. But here it is also very important to maintain proportions with sugar. Fish prepared using this technology is stored for a short time.

The simplest recipe involves the presence of fish and salt. Salt is poured into glass or ceramic dishes, with a ball of about 1 cm and the fish fillets are laid out skin down. From above, fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

• cover the fish with a lid;
• put a load on the fish fillet;
• or cover the fish fillet with cling film.

The fish is cooked for 24 hours. This technology is the basis of all recipes.

The Japanese salt pink salmon with sea salt. The cooking technology is as follows:

• Weighty pieces of fillet, skinned, dried with a paper towel.
• The same pieces of fillet are generously sprinkled on all sides with sea salt and placed in 3-4 layers of paper towels.
• In this state, the fish is placed on a sieve, and some vessel is placed under the bottom.
• All this is placed in the refrigerator for one day.

The Japanese believe that sea salt makes meat more natural, natural, with a specific soft pink tint.

It should be recalled that the longer the fish is kept in the salt composition, the saltier it will be. Therefore, it is not recommended to salt fish for more than 3 days.

Dry salting, with the use of spices and sugar

In addition to the usual, simple salting of fish, there are options when sugar and spices are added to the salt. The following method of cooking pink salmon is proposed:

• The spine and other bones are removed from the carcass.
• The fillet is divided into two parts.
• The meat is treated on all sides with a mixture of salt, black pepper, sugar, chopped dill and parsley. On top, you can put a few leaves of parsley and pour lemon juice.
• Put one piece on top and another on top.
• Keep the fish for a couple of days in the refrigerator.
• After this period, the fish must be cleaned of excess salt and seasonings.

Need to know! In order for the fish to be evenly saturated with lemon juice and spices, it must be turned over 2 times a day.

In this recipe, replace lemon juice with vinegar, and pepper with grain mustard.

"Wet" salting involves the presence of a saline solution with spices, prepared in water. It is prepared as follows:

• Up to 2 liters of water is poured into the dishes and brought to a boil.
• 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns are added to the water.
• All this is cooked for 10 minutes.
• After the broth has cooled, it is filtered.
• Pieces of fish are poured with this composition.
• Placed in the refrigerator for one day.

In this amount, you can pickle up to 5 kg of fish. If the carcass is smaller (about 3 kg), then the number of components must be reduced by 2 times.

Pink salmon meat is not very fatty and has a slightly bitter taste. To make the meat fatter allows vegetable oil. If you use it in the recipe, then pink salmon is unlikely to be distinguished from salmon.

Cooking technology:

• Boil water, then cool and add 5 tbsp. spoons of salt.
• Thawed fish is cut, with the removal of all bones and cut into pieces, up to 4 cm wide.
• Sliced ​​fish is placed in brine for ten minutes.
• After that, pink salmon meat is placed in glass or enameled dishes and poured with vegetable oil.
• The oil-filled fish is set in the refrigerator for about forty minutes.
• If the fish is not completely filled with brine, then every 15 minutes the pieces should be turned over.

As a result of such actions, a finished product is obtained, which corresponds to salmon in taste and color. In this case, you need to take a carcass weighing up to 1 kg.

If, as a result of salting pink salmon, the fish turns out to be very salty, then it can be soaked in plain water.

Salted pink salmon goes well with salads, cold appetizers, sandwiches and tartlets. Not only is pink salmon very tasty, it is also very healthy. Home salting guarantees a high quality of the final result, since the recipes do not contain various flavors and preservatives that cause significant harm to human health.

Salted pink salmon is a favorite delicacy on every table. However, it is not always possible to find well-salted and high-quality sea fish in stores. And not always the contents correspond to the description on the package.

Therefore, it is best to salt it yourself. If you follow certain rules during salting, then the fish will turn out to be very tasty and perfectly salted.

How to prepare pink salmon for salting

Before salting, it is very important to properly prepare pink salmon. This process is not very difficult, but it must be done correctly - the fish must be cleaned of entrails and bones.

Many stores sell already cut carcass of fish, but sometimes it is very expensive. In this case, you can buy uncut fish.

The whole process of butchering fish consists of the following steps:

• If the fish is frozen, then it should be thawed. In no case do not defrost it in the microwave;
• After complete defrosting, . To begin with, the head, fins and tail are separated. Then the belly is cut open and the giblets are pulled out. At the end, everything is thoroughly washed in cool water;
• Next, pink salmon needs to be properly cut. The fish should be cut along the ridge into several parts. Also, all bones are removed from the carcasses.

How to pickle pink salmon at home

At home, it is salted in two ways:

• Dry salting;
• Salting in brine.

Before you start salting, prepare the following dishes and cutlery:

• Glass and enamel pan;
• Glass jar;
• Parchment paper or paper towel.

How to catch more fish?

1. Cool activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the relevant manuals for the particular type of tackle on the pages of my website.
3. Lures based pheromones.

Dry salted pink salmon

Before salting, you should purchase the following products:

• Pink salmon fillet - 1 kg;
• 200 grams of salt;

Step by step preparation:

1. First you need to prepare the fish fillet - it must be deboned and washed well in cold water. It is not necessary to remove the skin from it;
2. Sprinkle each half generously with salt from the side of the meat;
3. After that, the halves are folded into a pile and wrapped in a paper napkin;
4. The wrapped fillet should be placed in a glass cup or pan and left in the refrigerator for a day.

• "Dry salting with spices and granulated sugar"

Before you cook, you should purchase the following products:

• Pink salmon carcass - 1 kg;
• 300 grams of table or sea salt;
• Sugar - 100 grams;
• 1 teaspoon ground black pepper;
• A bunch of dill;
• A bunch of parsley;
• A couple of leaves of lavrushka;
• Fresh lemon juice - 50 grams.

Step by step preparation:

1. First, the fish fillet is prepared. First, all bones are removed from the fillet, and then washed in cool water;
2. Next, mix a small amount of table salt, granulated sugar and black pepper;
3. Then the fish carcass is cut into an even number of pieces. The first piece is rubbed with salt, granulated sugar and pepper, and laid out in a cup with the skin down. On top of it you need to put a couple of sprigs of dill and parsley and sprinkle everything with lemon juice. Next, rub the next piece and put on top;
4. After completely salting the fish, it must be refrigerated for 2-3 days. During this time, it must be periodically turned over so that the bottom piece is on top. If you carefully turn each piece, then the fish will turn out evenly salted and very tasty;
5. When the fish is completely salted, it must be pulled out of the refrigerator and rinsed thoroughly to remove all salt.

Dry salted with sauce

• Pink salmon carcass - 1 kg;
• Sugar - 150 grams;
• 150 grams of table or sea salt;
• A couple of sprigs of dill;
• 50 grams of bitter mustard;
• 50 grams of sweet mustard;
• 80 grams of vinegar;
• Olive oil - 125 grams.

Step by step preparation:

1. The dishes for salting should be well greased with olive oil, and put the prepared fish fillet into it;
2. Next, we prepare the mixture for salting. Mix granulated sugar, salt and finely chopped dill;
3. The fillet is well sprinkled with granulated sugar, table salt and dill;
4. Then the fish must be refrigerated for 48 hours;
5. The fish is served with sauce.

Sauce making process:

1. Bitter and sweet mustard is poured into a special bowl and mixed well;
2. Then vinegar and a little vegetable oil should be added to the mustard;
3. The whole mixture is well mixed. All sauce is ready to use.

Before serving, the fish must be thoroughly sprinkled with sauce.

The classic recipe for salting pink salmon with brine

• Pink salmon fillet - 1 kg;
• One liter of water;
• Table salt - 200 grams;
• Sugar - 200 grams.

Step by step brining:

1. Pre-prepared fish is cut into several pieces. It is best not to remove the skin from the fish:
2. Then you should make a brine for the marinade. Pour water into a glass cup, add a small amount of salt and granulated sugar. We mix everything well - until the sugar and salt are completely dissolved;
3. After that, the fillet must be placed in brine. It should be marinated in this marinade for 4 hours, then all the liquid is drained. When the fish is completely salted, it can be served on the table.

Salting pink salmon in brine with spices

Before salting, you should purchase the following products:

• Pink salmon carcass - 1 kg;
• One liter of water;
• Sugar - 150 grams;
• Table salt - 150 grams;
• 50 grams of mustard;
• A couple of leaves of lavrushka;
• Not a lot of allspice and black pepper.

Step by step brining:

1. We prepare the fish. We clean it from the insides, remove the head, fins, tail. Then rinse well in cold water. Cut into several pieces and remove all bones;
2. We prepare the brine for pickling. Pour one liter of water into an enamel pan and add a little salt and granulated sugar;
3. Next, put the water on medium heat and bring to a boil. When it boils there you need to add a little mustard and pepper;
4. Cool the brine and lay the fillet there. It should marinate in it for about 4 hours. Then the brine is drained and the fish is served to the table.

Simple salting of pink salmon

Before cooking, you need to purchase the following products:

• Pink salmon fillet - 1 kg;
• Table salt - 150 grams;
• 50 grams of vegetable oil;
• Sugar sand - 1 tbsp. a spoon;
• Some spices;

Step by step preparation:

1. First you need to prepare the fish. It is cleared of scales, entrails. Then all the bones are removed from it, and thoroughly washed;
2. Then you should make a mixture for salting. Salt, granulated sugar and spices are mixed in a special cup;
3. Sprinkle the fish thoroughly with this mixture;
4. We prepare a bowl, pour a small amount of vegetable oil on the bottom and put the fillet in it. The cup should be tightly closed and let it brew for about 3-4 hours;
5. Next, the fish must be removed in the refrigerator for 24. When the pink salmon is completely salted, it can be served on the table.

Salted pink salmon with herbs and white pepper

Before cooking, you should purchase the following products:

• Pink salmon fillet - 1 kg;
• Table salt - 150 grams;
• Sugar sand - 1 tbsp. a spoon;
• One bunch of dill;
• White pepper - packaging.

Step by step preparation:

1. First, the fish is prepared. Rinse well under cool water;
2. The salmon carcass is cut into medium pieces. Their width should be about 4 cm;
3. All pieces are rubbed with table salt and granulated sugar and sprinkled with white pepper on top;
4. Next, finely chop a bunch of dill, and sprinkle it on top of the fish;
5. Then all the pieces are laid out on parchment paper. They need to be sprinkled with the remaining salt and sugar, and they are pressed tightly. Only after that the paper is wrapped and put away in a cold place for 24 hours.

Salted pink salmon with spicy sauce

Before salting, you should purchase the following products:

• Carcass of fresh pink salmon - 1 kg;
• Table or sea salt - 100 grams;
• Sugar sand - 1 tbsp. a spoon;
• A bunch of dill;
• Two oranges.

For sauce:

• Honey - 20 grams;
• 20 grams of French mustard with grains;
• 40 grams of olive oil;
• 20 grams of vinegar.

Step by step preparation:

1. Fish should be prepared, cleaned and washed thoroughly. Then the finished fish fillet must be thoroughly dried with a paper towel;
2. Orange should be cut into medium slices;
3. Next, prepare a mixture of salt and sugar and rub the fish fillet with it. You need to rub it thoroughly so that the fish is salted evenly;
4. After that, put the fish in a glass cup and sprinkle with finely chopped dill and put orange slices on top;
5. A cup of fish should be removed for a day in the refrigerator.

Sauce making process:

1. Put honey in a small plate and add mustard to it. We mix everything well;
2. Then add a small amount of olive oil and vinegar to the mixture. The sauce is mixed and it can be served with fish.

When the fish is completely salted, it should be cleaned of salt and sugar and cut into small pieces. To the table it should be served with a spicy sauce.

Salted at home, it turns out very tasty and well salted. Everyone can choose a salting recipe to their taste. In any case, the fish will turn out better than the one sold in the store. Fish prepared by one's own hands can be consumed both separately and served as an addition to various dishes.

How to salt pink salmon at home quickly - the best recipes