Pink salmon is a very useful fish. Improper preparation of it can lead to the loss of most of the nutrients. You can save them if the fish is not subjected to heat treatment. An excellent cooking option would be salting. You can quickly and tasty pickle pink salmon for salmon at home, everyone can do it. It is not always possible to get a quality product in stores, as expired goods come across, which negatively affects the human body.

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

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

Pink salmon, like salmon, is a member of the salmon family. But it is less oily and has a bitter aftertaste. In this regard, the main secret of pickles “for salmon” 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 acids, folic acid, microelements (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.

It plays an important role in the fight against aging. Due to the many antioxidants, the body slows down the aging process. The condition of the skin improves, wrinkles are smoothed out.

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

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

If a freshly frozen carcass is purchased, then first you need to defrost it. All water needs to be gone. After that, the product should be cut, washed. The fillet should not contain bones. Be sure to cut off the head, fins and tail. Next, cut the meat into small pieces (thickness no more than 1.5 cm) so that the fillet is soaked with brine and spices faster.

Cooking methods

The meat of this fish can be used in different variations: in soups, salads, cuts, consumed as an independent dish, salted, grilled, eaten raw.

Salted pink salmon

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

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

Salted pink salmon

You will need the following ingredients:

• kilogram of fish fillet;
• 100-150 ml of vegetable oil;
• three st. l. sugar and salt.

In this recipe, pink salmon must be cut into large pieces. Mix salt and sugar. Then take a container for salting, pour 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 place in the refrigerator for three hours. Then remove excess salt and sugar and pour over with oil.

Lemon and Onion Recipes

Lemon will give the fish a particularly pleasant taste and smell. To prepare this delicious dish you need:

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

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

Required products:

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

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

Salted fish "for salmon" in Scandinavian style

It takes a lot of spices to cook. The fish is fragrant and spicy.

Products:

The skin from pink salmon should be removed, set aside. It is useful for salting. Grind the coriander in a mortar. Then mix salt, sugar, ground pepper and peas, coriander, dill with vodka. Rub the fish on all sides with this mixture and fold on top of each other. After that, take the set aside skin, wrap it around the fish, and wrap it in cling film on top. Put the resulting bundle in a container, put under pressure 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 twist the fillet into a roll and put in a bag. It must be tightly tied, 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 vegetable oil. Store in refrigerator for up to five days.

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

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

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

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

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

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

How to cut pink salmon before salting

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

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

Then the carcass is washed with running water.

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

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

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

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

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

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

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

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

Dry salting of pink salmon

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

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

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

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

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

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

How to pickle pink salmon in a marinade

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

Water - 1 liter;

Sugar - 150 grams;

Salts - 150 grams;

Mustard - 30 grams;

Bay leaf - 2 pieces;

Allspice - to taste.

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

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

Salted pink salmon

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

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

Salts - 1 tablespoon;

Sugar - 1 teaspoon;

Vegetable oil (odorless) - 100 ml;

Black pepper - to taste;

Coriander - a couple of pinches or to taste

Prepare fish and cut into small pieces.

Mix sugar and salt in a bowl.

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

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

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

Pink salmon for salmon in brine

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

To prepare the brine you need:

Water - 1.0-1.3 liters

Salts - 5 tablespoons

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

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

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

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

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

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

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

Salted pink salmon in brine

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

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

Water - 1 liter;

Salts - 3 tablespoons;

Sugar - 2 teaspoons;

Bay leaf - 2 pieces;

As spices:

Allspice and black or white pepper;

Mustard (grains or ground).

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

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

How to pickle pink salmon in oil

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

Salts - 3 teaspoons;

Vegetable oil - 1/2 cup (100-125 ml).

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

Cut the finished fillet into pieces half a centimeter thick.

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

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

Another way to salt salmon in oil.

For 700 grams of pink salmon you need:

Vegetable oil - 100 ml;

Salts - 2 tablespoons;

Sugar - 1 teaspoon;

As spices:

Black (white) pepper - to taste;

Bay leaf - to taste.

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

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

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

Salted pink salmon with onion in oil

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

Water - 1 liter;

Salts - 5 tablespoons;

Vegetable oils - 150 ml;

Bulb onion - 1 head

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

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

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

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

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

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

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

Pink salmon is a delicacy that is valued for its taste and benefits for the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.

How to fillet properly

By pickling red fish at home, you can afford to enjoy fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

• the head, fins and tail are removed first;
• then the ridge and bones are cut out;
• all entrails are removed from the carcass;
• the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
• carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can flavor it with various marinades to shade and diversify the fishy taste. And from the severed head and fins, a rich ear is easily prepared - even at the stake.

Delicious salted pink salmon recipes

Dry way

Fish fillets can be salted without the use of filling.

For the dry method of salting is taken:

• gutted small fish - 1 pc;
• coarse salt - 3 tbsp. l. without a slide;
• granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).

Salting without marinade looks like this:

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

On the second day, a lightly salted, melting red fish will appear on the table.

Salting "under the salmon"

Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less the fillet is treated with temperature, the more nutrients will remain in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.

Ingredients:

• filleted kilogram carcass - 1 pc;
• sea ​​salt without impurities - 5 tbsp. l. without a slide;
• refined sunflower oil - 100 ml;
• purified water - 1.3 l.

You can salt pink salmon "a la salmon" according to the scheme:

1. Cut the whole fillet into small pieces.
2. Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
3. Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
4. Place the closed container on the refrigerator shelf for 40 minutes.

Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.

Quick pickling in marinade

Pink salmon differs from trout and salmon in that it is a lean fish, so salting is best done in a liquid filling.

You will need:

• small fish fillet - 1 pc;
• 2 tbsp. spoons of sugar;
• iodized salt - 5 tbsp. l. without a slide;
• lavrushka - 2 leaves;
• clove stars - 2 pcs;
• black pepper in peas - 3 pcs;
• sweet peas - 5 pcs.

A simple recipe for lightly salted fish:

1. Cut the fillet into medium-sized slices and put them in a container for marinating.
2. For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
3. Strain the prepared brine and leave it to cool.
4. Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
5. Pour off the marinade, dry the slices and transfer them back to the container.

Lightly salted and fragrant fish will be a great addition to salads and snacks.

In mustard sauce

The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon an exquisite taste and spicy aroma.

Required:

• pink salmon fillet - 1 kg;
• granulated sugar - 3 tablespoons with a slide;
• purified (can be sea) salt - 3 tbsp. l.;
• extra virgin olive oil - 5 tbsp. l.;
• 9% vinegar - 2-3 tablespoons (depending on taste);
• sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
• ground or fresh dill - 2 tbsp. l. or 3 branches.

Cooking method:

1. Divide the fish plates into equal small pieces.
2. Grease the sides of the mold with olive oil and pour it on the bottom.
3. Put the fish blanks in layers in a mold, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
4. Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.

The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.

Salting per day

The accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.

Necessary:

• fillets - up to 1 kg;
• extra grinding salt - 2 tbsp. l. without a slide;
• granulated sugar - 2 tbsp. l.;
• ground lavrushka - 3 leaves;
• black peppercorns - 2 pcs.

Cooking tender fish meat:

1. Divide the fish into small pieces.
2. Combine sugar with salt, add peas and parsley to the prepared mixture.
3. Put the fish pieces with vegetable oil in a food container.
4. Leave alone in the refrigerator for 24 hours.

Serve the fish in slices on toast, sprinkled with lemon juice.

Pink salmon marinated with lemon

A fragrant dish with spicy citrus notes can be prepared from fresh-frozen pink salmon fillets using a thin-skinned lemon.

Components:

• fillet ice cream - 0.7-1 kg;
• granulated sugar - 1.5 tbsp. l.;
• coarse sea salt - 1 tbsp. l.;
• oil without flavoring - half a glass;
• juicy lemons with thin skin - 2 pcs;
• black peppercorns - 5-6 pcs.

The salting process looks like this:

1. Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
2. Slice the lemons into thin slices.
3. In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
4. Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
5. At the end of the exposure, pour the lemon fish with lean refined oil and keep in the cold for another 4 hours.

After this time, you can treat guests with a delicious snack.

Frozen pink salmon with orange

Pink salmon is also called “pink salmon” because of its special shade. This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.

Before salting pink salmon after freezing, you need to consider some points:

• you need to salt the carcasses immediately after defrosting;
• salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.

Ingredients:

• defrosted pink salmon - 1 kg;
• coarse sea salt - 100 g;
• granulated sugar - 1 tbsp. l. with a slide;
• medium orange - 2 pcs;
• fresh dill - a small bunch.

To prepare the marinade:

• grainy French mustard - 20 g;
• liquid natural honey - 20 g;
• 9% vinegar - 20 g;
• odorous olive oil - 40 g.

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

1. Cut oranges into thin slices.
2. Rub the whole fillet with the sweet-salty dry mixture.
3. Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
4. Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
5. Lay the orange slices on the dill.
6. Put on the refrigerator shelf for a day.
7. For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.

Pink salmon with parsley, white pepper, green olives and original mustard sauce are served at the table.

With mustard and coriander

The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.

For a delicious meal you will need:

• frozen piece (or 2) of fish - 1 kg;
• coarse salt - 2 tbsp. l. without a slide;
• refined oil without foreign smell - 20 g;
• granulated sugar - 2 tbsp. l.;
• spicy (French is also suitable) mustard - 3 tbsp. l.;
• freshly ground coriander - 1 tsp

Cooking steps:

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

It is better to serve pink salmon slices on toasted bread with butter and thin lemon slices.

Salmon salting method

Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.

The modern salmon ambassador is somewhat modernized:

• medium pink salmon fillets - 1 kg;
• coarse salt without additives - 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• a large bunch of parsley and dill fir trees;
• laurel leaves - 3-4 pieces;
• freshly ground black pepper - 1 tsp.

Prepare delicious fish like this:

1. Remove the skin from the fillets and lay the pieces meat side up.
2. Mix the sugar and salt and brush the meat with the mixture.
3. Sprinkle the top with pepper.
4. Spread parsley branches and dill sprigs evenly throughout the fillet.
5. Fold the plates inside with meat and twist each into gauze.
6. Place fish bundles on a tray and hide for a couple of days in the cold.
7. Turn the fish plates on the other side in a day.
8. When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.

To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.

Components:

• milk - 500 g;
• granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

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

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since the process does not use synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Video

From the video below, you can learn more about the process of salting pink salmon.

How pink salmon is prepared for salmon, we will consider the recipe for salting at home today. This red fish is relatively inexpensive, it is very useful for our body. It contains various useful elements for the human body, in particular, it contains iodine (which normalizes the activity of the thyroid gland), in addition, calcium, sulfur, and fluorine.

Pink salmon meat is rich in protein, it is quite easily digested and goes to the so-called building needs of our body. Its presence favorably affects the musculoskeletal tissue. In addition, this fish has nicotinic acid, it helps to improve the functioning of the digestive system.

Home-salted fish is healthier because it does not contain the preservatives that the manufacturer usually adds to increase its shelf life. As you know, on any festive table, the presence of red fish will indicate a delicacy product.

Salmon is much more expensive than pink salmon, moreover, it is grown on specialized farms, where the so-called genetically modified compounds can be used as feed, which is not very good. But few people breed pink salmon artificially, so there are more chances to buy it, so to speak, in its real form, grown in a natural environment.

Salting pink salmon for salmon at home

Preparing pink salmon for salting

First of all, pink salmon at home should be defrosted naturally so that all excess liquid is removed. After that, the fish carcass is cleaned of the insides, washed well, then the fins, head, and tail are cut off. Then they carefully remove the skin (you need to master such a technique), remove all visible bones, that is, prepare the so-called fillet, which can be salted in different ways.

The finished fillet layer can be slightly frozen, so it will be easier to cut into pieces of the required thickness. All methods of salting pink salmon will resemble a more expensive and tasty fish - salmon, and all thanks to proper preparation. So, let's get acquainted with some recipes.

Pink salmon fish - recipe for salmon

So, for salted pink salmon, you will need the following ingredients:

Pink salmon fillet - 1 kilogram;
Salt - 3 tablespoons;
Sugar - 3 tablespoons;
Vegetable oil - 100 grams.

To salt pink salmon for salmon at home, cut pink salmon fillet into slices. Then we mix sugar together with salt and choose a container where the fish will be salted. At the bottom of the container, pour a mixture of sugar and salt on top, put a few pieces of sirloin parts and again a layer of salt and sugar. So we repeat until all the red fish is placed in the dish.

We send a container with pink salmon for about three hours in the refrigerator chamber. Then we take out the container. Pink salmon is salty now, and therefore we wet the fillet pieces with a napkin from excess salt and brine. Then we put it in a bowl and pour it with vegetable oil, it is better to take the deodorized version of this product so that the fish does not have the smell of sunflower.

The fish is ready to eat, very fast and tasty. It can be served as an independent dish, garnished with sprigs of fresh dill on top, or you can put the fillet on bread, you get a delicious sandwich. Enjoy your meal!

Salted pink salmon with lemon

Perhaps, pink salmon with lemon is the most popular recipe, but it takes a little longer to prepare than the previous one. You can cook this delicacy yourself, you just have to stock up on the ingredients and make such a salting at home. She will need the following products:

Pink salmon fillet - 1 kilogram;
Salt - 1.5 tablespoons;
Sugar - 1 tablespoon;
Ground black pepper - one pinch;
Fresh lemon - 2 pieces;
Vegetable (deodorized) oil - 100 milliliters.

We cut the prepared pink salmon fillet into thin pieces, which can immediately be used as an independent dish or as an addition and decoration to other culinary inventions. It is necessary to take into account such a moment, the larger the slice is, the longer it will have to be salted.

Next, mix the dry ingredients, in particular salt, sugar and ground black pepper. Sprinkle all the fillet pieces with this mixture. Next, cut the lemon into thin slices. Then put pink salmon in layers in the prepared container, along with lemon slices. In this form, it must lie down for at least ten hours to salt.

Next, pour the finished product with vegetable oil in the amount of 100 milliliters. Then we leave the red fish for another three hours to add salt. After this time, you can taste it as an independent dish, or you can dream up in a culinary plan and serve it in the form of rolls with green onions on toasted bread, and so on. Enjoy your meal!

Some Helpful Tips

It is better to buy pink salmon in a whole form, that is, in the same way in which it was caught, and not gutted. To speed up the salting of red fish, you can increase the dose of granulated sugar in the recipe, in addition, it will be ready faster if it is placed under a press.

If you decide to salt pink salmon in pieces without making fillets, then you should cut it in a frozen form, then the slices will be more even and beautiful. The longer the pink salmon is salted, respectively, the stronger the taste of salt will be expressed. It is not recommended to do salting for more than three days. Pink salmon in the conditions of the coolness of the refrigerator is salted longer than in the warmth.

In order for the fish to be better soaked, it is necessary to turn it over periodically. If you did not follow the time and the fish turned out to be very salty, but you want to try lightly salted red fish, then after salting it is recommended to rinse it well in chilled boiled water.

If you get bored with these recipes, then you should cook salmon fish in the oven. A different taste will bring new sensations into your life.

Today you can cook whatever your heart desires. Salted pink salmon, like salmon, at home it turns out very tasty! The main condition is to observe the duration so as not to overexpose it in salt. We offer you the best salmon salmon recipes. It remains only to choose the appropriate option and act.

Salted pink salmon, like salmon - the choice of fish

Salting pink salmon for salmon involves the use of only high-quality fish:

• choose a dense carcass with flesh that is evenly colored (it should not be spotty);
• press the carcass, make sure that the hole from the finger is quickly aligned;
• look at the eyes, in high-quality fish they are not cloudy, without bloody traces.

Preparing pink salmon for pickling for salmon

Salted pink salmon for salmon needs preliminary preparation. If the carcass was frozen, then:

• place it in the center or bottom of the refrigerator;
• when it becomes soft, remove;
• leave in the kitchen to thaw naturally.

Important!

Refuse emergency methods of defrosting (hot water, microwave oven, etc.).

No. 1. Salted pink salmon, like salmon: "Classic"

• salt - 5 tbsp. l.
• fish (loin) - 0.9-1 kg.
• purified water - 1.25 l.
• pea pepper - 10 pcs.
• vegetable oil - 120 ml.

Salted pink salmon, like salmon, according to this recipe is unusually tender. At home, salting does not take much time. As a result, the fish turns out very tasty!

1. So, rinse the loin, dry with towels. Chop into slices of the same size so that the salting is carried out evenly.

2. Take on the brine. Combine warm water with salt, let the crystals dissolve. Enter the peppercorns and let the liquid come to room temperature.

3. Dip the fillet pieces into the brine, mark for 10-15 minutes. Take them out and immediately place them on paper towels to dry.

4. Take a wide deep plate. Pour some oil into the bottom. Lay out the fish in layers, pouring oil over each row.

5. Set a light pressure on top (a plate + 2 liters of water). Leave the snack in the refrigerator for 30-40 minutes. When the specified period comes to an end, you can taste.

No. 2. Pink salmon for salmon, dry salted

• fish - 0.8-0.9 kg.
• granulated sugar - 2 tbsp. l.
• salt - 2 tbsp. l.
• vegetable oil - in fact

1. Cut the fish, if possible, leave only the loin without the skin. Chop into slices of 4-5 cm each. Combine granulated sugar with salt.

2. Take a salting container. Sprinkle some salt on the bottom and smooth it out. Put the fish in the first row, observing a certain distance between the pieces.

3. Sprinkle this layer with a mixture of salt and sugar, lay out the next row. Repeat manipulations until all components are finished.

4. Salted pink salmon, like salmon, is kept in the cold for 3 hours. At home, it is better to wait longer. Very tasty fish.

5. After 3 hours, remove the slices, remove excess salt with napkins. Place in a jar, fill with oil and consume within a week.

Number 3. Salted pink salmon with onions like salmon

• onions (purple / white) - 2 pcs.
• fish - 0.9 kg.
• granulated sugar - ½ tbsp. l.
• vegetable oil - 0.1 l.
• salt - 1 tbsp. l.

Pink salmon for salmon with onions is prepared as easy as shelling pears. We offer a step-by-step recipe for salting.

1. Clean the carcass from the ridge, tail, fins, head. Cut the loin with the skin into slices large enough.

2. Combine granulated sugar with salt, grate the pieces. Chop the onion into half rings or rings, sprinkle with 3 pinches of salt and grind with your hands.

3. Mix the fish with the onion, place in a container and fill with oil. Build a press (plate + two-liter bottle of water).

4. Send to the cold, detect 12-14 hours. Salted pink salmon, like salmon, will be ready after this time. At home, it turns out very tasty when used with chopped greenfinch.

No. 4. Salted pink salmon with lemon for salmon

• thin-skinned lemon - 1.5 pcs.
• vegetable oil - 125 ml.
• loin of fish - 800 gr.
• granulated sugar - 1.5 tbsp. l.
• salt - 1 tbsp. l.
• ground black pepper - 5 pinches

Salting pink salmon for salmon is often carried out with the addition of lemon. At home, everything is quite simple.

1. Cut the fillet of the fish into slices of equal size. If the pieces are thin, then the pink salmon will pickle quickly.

2. Combine ground pepper with granulated sugar and salt. Sprinkle the fish and rub well.

3. Chop the citrus in circles. Place the fish in a bowl, alternate with lemon in layers.

4. Set a not too heavy oppression (2 kg will be enough). Get about 8 hours. Then pour in the oil and wait another 3-4 hours. Try!

No. 5. Pink salmon "Scandinavian" like salmon

• vodka - 50 ml.
• dried dill - 2 tbsp. l.
• coriander - 1 tsp
• granulated sugar - 2 tbsp. l.
• allspice - 15 peas
• pink salmon (fillet with skin) - 1.3 kg.
• freshly ground black pepper - 1 tsp.
• sea ​​salt - 55 gr.

Salted pink salmon, like salmon, is prepared according to this recipe at home quite easily. As a result, the snack is very tasty.

1. Rinse the fish and remove excess moisture. Peel off the skin and set aside. It will still be needed for brining.

2. Grind dill with coriander in a mortar. In another container, combine these ingredients with sugar, vodka and ground pepper. Add peas.

3. Thoroughly rub the fillet with the mixture on both sides. Lay the pieces on top of each other. Wrap the fish skin around the fillet. On top of this, wrap the workpiece with plastic wrap.

4. Put the fish in the container and build a small oppression. Leave the snack to pickle in the refrigerator for 1.5 days.

No. 6. Pink salmon for salmon, pickled in gauze

• fish (loin) - 2 kg.
• dried dill - 3 tbsp. l.
• gauze fabric - in fact
• sea ​​salt - in fact

1. Rinse the fish, then soak a gauze cloth in cool water and wring it out. Wrap pink salmon with it.

2. Sprinkle the fillet generously with salt and dill. Wrap with another layer of gauze. Place the fish in polyethylene and tie tightly.

3. Send for storage in the refrigerator. After a day, remove the gauze and spices. Start tasting.

No. 7. Pink salmon in the freezer, like salmon

• loin of pink salmon - 0.9 kg.
• sugar, salt - 5 tbsp. l.

Salted pink salmon is obtained, like salmon, if you cook it at home in brine. As a result, the snack comes out tender and very tasty.

1. Dissolve in 1 liter. water salt with sugar. Send to cool. Prepare the fillet, cut into pieces if necessary. Put in a bowl and pour in the brine.

2. Place the container with the fish in the freezer and wait about a day. Remove the salmon, leave at room temperature until completely thawed.

3. Rinse the fish with cool water, remove excess moisture. Cut into slices, taste.

1. Always chill the sirloin before brining. If you use a marinade, it must be exceptionally cold (unless otherwise specified in a specific recipe).

2. If you want to cut the fillet into beautiful and even slices, it is better to freeze the finished fish before that.

3. If the fish turned out to be too salty, place it in an airtight container and send it to freeze.

4. Do not fill pink salmon with lemon juice only, combine it with vegetable oil. This way the fish will not dry out.

5. It doesn't matter which method you use (wet or dry), always set the pressure. So the fillet will not fall apart and remain dense.

Salted pink salmon will turn out like salmon, if you follow useful recommendations at home. Any of the above recipes will make the fish very tasty. So don't hesitate and act!