Good afternoon.

Red fish is a classic aristocratic appetizer. Moreover, not only tasty, but also healthy, because it contains so many useful substances! And if the fillet is also properly cooked, it is simply impossible to tear yourself away from it.

Salting is one of the common options for preparing fish. Having spent half an hour in the evening, by the morning you can get a wonderful treat, which will be appropriate both at a family dinner and while relaxing with friends with alcohol.

Therefore, today I propose to touch on the issue of cooking salted salmon.

For the preparation of lightly salted salmon, it is better to use fresh fillets. Thawed fish no longer has such a rich taste and the result may even disappoint you.

Below are some simple recipes for cooking fish at home. Such a treat will be appreciated by guests of any event, and you will definitely find yourself in the attention of those who want to repeat the dish.

Moreover, such an appetizer is considered universal, because you can eat it not only on your own, but also make a filling for, and also add to salads.

The first one on our list is the classic one. Salting fish using this method requires the simplest ingredients and very little time. But rest assured, the result will surprise you.

Ingredients:

• Fresh salmon - 1.5 kg;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. spoon.

Cooking method:

1. Rinse the fish and cut off the belly. Scales do not need to be removed: with it, fillets will be stored longer due to less evaporation of moisture.

2. Remove all small bones from the meat. As practice shows, it is most convenient to do this with tweezers. But you can use another similar tool.

3. Pour salt and sugar into a common container and mix.

4. Dip the fish in this mixture on both sides so that there are no missing spots. If you wish, you can add some spices to your liking.

5. Place the fish in an enamel bowl and cover with plastic wrap.

6. Place something heavy on top or tie the pieces tightly together with cooking string.

7. Place the workpiece in the refrigerator. The time required for salting varies depending on the thickness of the pieces, but on average is about 12-14 hours. After this time, the fish can be taken out and cut into thin slices, served in combination with herbs and vegetables. Bon Appetit!

How to quickly pickle salmon with onions

If you want something more non-standard, I advise you to try the combination with onions. The sweetish spicy taste of the dish will appeal to both adults and children during any meal.

Ingredients:

• Lemon - quarter;
• Onions - 3 pcs.;
• Salt, pepper - to taste;
• Parsley - 1 bunch;
• Salmon fillet - 500 grams.

Cooking method:

1. For convenience, it is better to take the fish slightly frozen - so it will be easier to cut it. Cut the fillets, remove bones and skin, cut into pieces of a suitable size. Place them in a deep dish in layers.

2. The next step is to thinly cut the onion into half rings.

This is very important, because if the slices are too thick, a lot of the juice from them will be transferred to the fish. It can overpower her taste.

So, sprinkle the salmon with chopped onions. Pour finely chopped parsley into the same container, salt and pepper the contents. Then mix everything thoroughly with a spoon or hands.

3. Finish with a drizzle of lemon juice on the fillet. Cover the container with a film or cloth and leave for 4-5 hours to soak the fish well. After that, the snack is ready to eat.

Recipe for a delicious slightly salted salmon in orange juice

Another extraordinary combination is salmon with orange juice. At first glance, it may seem strange, but believe me, as soon as you try what happened, this recipe will immediately be recorded among your favorites. Its undeniable advantage is its high cooking speed.

Ingredients:

• Salmon - 1 kg;
• Cumin - 1 tbsp. spoon;
• Orange - 3 pcs.;
• Ground coriander - 1 tsp;
• Salt - 100 gr.;
• Dill - optional.

Cooking method:

1. Remove all bones from fillets, even the smallest ones. The peel must be left - this way the fish turns out to be more juicy and tasty.

2. Chop the dill. Mash the cumin and coriander with a spoon or something heavy. It is undesirable to grind them into powder. Next, squeeze the orange juice into a separate container and, putting on the fire, boil it in half.

Place the fish in layers in a glass or enamel dish. Sprinkle with spices, salt and top with cooled orange juice.

3. Cover the container with a napkin, leave the fillets in a warm place for about an hour, and then put them in the refrigerator for 5-6 hours. When serving, cut the fish into thin slices and garnish with sprigs of herbs.

Lightly salted salmon according to a quick recipe with vodka (for 2 hours)

The next option is salting with vodka. It will make the fish firm and juicy, as well as add a piquant flavor to the taste. If you wish, you can replace vodka with cognac, the result will be no worse.

Ingredients:

• Salmon fillet;
• Vodka;
• Salt;
• Sugar;
• Dill.

Cooking method:

It is best to use fresh fish for salting. Fillets frozen (especially if several times) will not have such a rich taste.

1. Rinse the fish, remove excess moisture with a napkin and cut into pieces of the required size.

2. Salting 1 kg of fish takes about 2 tablespoons of salt and 1 - sugar. Mix them and sprinkle the fillet so that it is covered with the mixture on all sides.

3. Put the fish in an enamel bowl, sprinkle with vodka and, covered with foil, leave at room temperature for 3-4 hours. After that, you need to put it in the refrigerator.

4. The next day, fillets can already be served. Of course, this can be done earlier (after 2 hours), but the more time you give it to brew, the richer the taste will be.

Step-by-step method of salting fish with lemon

Ingredients:

• Fresh salmon - 250 gr.;
• Lemon juice - 1 tbsp spoon;
• Powdered sugar - 1 tsp;
• Salt - 1-2 tsp.

Cooking method:

1. Fish fillets can be either cut independently or bought ready-made in the store. Rinse it under cold running water, soak up excess moisture with a dry towel and remove the bones.

2. A teaspoon of salt is usually sufficient for salting a 250 g piece. However, you can increase this amount according to your taste preferences.

3. Mix salt and icing sugar in a separate container. Take a lemon and squeeze the required amount of juice out of it.

4. Sprinkle this mixture over the fillets and rub lightly.

5. The same should be done on the other side and from the sides.

6. After that, place the fish in a glass or enamel dish and pour over with lemon juice. Cover with plastic wrap and refrigerate for 12 hours. After this time, turn the pieces over and leave for the same amount.

7. The dish is ready. Delicate pieces of lightly salted salmon can be served.

Lightly salted salmon in brine - the taste is incomparable!

Well, now it's not a dry way of cooking for you, but in brine. This is my favorite option. I hope you will appreciate it too.

Ingredients:

• Water - 1 l;
• Salt - 4 tbsp. spoons;
• Lemon juice - 1-2 tbsp spoons;
• Cloves - 2 pcs.;
• Black peppercorns - 2 pcs.;
• Bay leaf - 2 pcs.;
• Allspice peas - 2 pcs.;
• Fish - 1 kg.

Cooking method:

1. First prepare the brine. To do this, boil water, then add salt and all the spices listed (cloves, black pepper, allspice, bay leaf). Next, cool the brine to room temperature, remove the spices and add lemon juice.

You can put a whole slice of lemon in the brine and crush it a little with a crush.

2. Now take a deep container and place the fish pieces in it. In this case, the fish can be pre-grated with your favorite spices. Pour cold brine over the fish so that the pieces are completely covered with liquid.

3. Press down the workpiece with the lid and put it in the refrigerator. Leave it on for 20-24 hours.

4. Then take out the pieces and cut them into plates. Take a tasting.

Video recipe for salting salmon in beets

And finally, an unusual solution for salting fish. We will add beets, ginger, orange and vodka. I have not tried this method yet. But I liked everything about the plot. Therefore, in the near future I will definitely try this variation.

You will need: salmon - 1 kg; salt - 4 tablespoons; sugar - 3 tablespoons; ginger - 1 tablespoon; orange peel - 1 tablespoon; beets - 200 grams; dill - half a bunch; vodka - 50 ml.

In my opinion, in today's selection, I have collected the best recipes for making lightly salted salmon at home.

If you don't have time to bother, choose a salting with salt and pepper, if you want to experiment - then add onions, oranges, beets or vodka. All the recipes are not complicated, I'm sure you will succeed in everything very tasty! Goodbye to everyone.

Almost every festive table features traditional sandwiches with red caviar or lightly salted fish. In addition, if you decide to cook sushi at home, then you certainly cannot do without delicious red fish.

Red fish (salmon, pink salmon, caviar, chum salmon, trout) - 1.2 kg.

First, you should rinse the fish well and clean it from the entrails. After that, wash it and wipe it dry with a napkin. Divide the carcass along the ridge and cut into portions. Now you need to mix all the ingredients for salting and grate the fish well on all sides. Then sprinkle a little with lemon juice and put the fish in an enamel bowl, pressing down with a load on top. The fish is infused for a day or a day and a half, after which an excellent snack is ready to eat. Now you know how to salt salmon yourself.

Recipe number 3

This method of pickling, unlike the first two, contains vinegar and onions. Composition:

Salt - 2 tablespoons;

Black pepper - 5-7 peas;

Bay leaf;

Vinegar - 1 tablespoon;

Vegetable oil;

Onion - 1 head;

Water - 0.6 l;

Salmon fillet - about 1 kg.

First you need to separate the fish meat from the skin and cut it into pieces, then place it in a container. Prepare the brine in a separate bowl. To do this, pour water into the container and dilute salt in it. Pour the salmon with the resulting brine and place under oppression for a couple of hours. Then drain the water and pour in another, while mixing a glass of water with a spoonful of vinegar. Now leave the fish in this solution for 7 minutes and drain again. Then cut the onion into rings and mix it with pepper, oil and sprinkle the salmon with the resulting mixture and leave for 19 minutes. Now you can enjoy the delicate taste of red fish. And if you still do not know how to pickle salmon quickly, then this method will suit you. Bon Appetit!

Recipe number 4

Salmon salting products:

Salt - 4-5 tablespoons;

Sugar - 3 tablespoons;

Salmon fillet - 1.3 kg;

Dill greens - 220 g.

You need to mix sugar and salt, then grate the fish fillet with the mixture. Rinse the greens, then dry them, then put some of the branches on the bottom of the pickling container. Then put the pieces of fish skin down in the same container, and place the dill sprigs on top. Thus, lay out all the salmon, shifting the herbs. After that, press down a little fish with a load and leave for about 7-8 hours in the room. Then put it in the refrigerator for two days.

Salmon is a fish from the genus salmon. It has a pretty impressive size. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or Atlantic salmon) live an average of fourteen years. It contains a lot of useful trace elements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How to prepare salted salmon at home will be discussed in this article.

Fish selection

When choosing a salmon, you need to pay attention to the appearance of the individual. The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, a pleasant aroma should emanate from the salmon. Speaking about how to properly salt red fish at home, it should be mentioned that the sirloin is usually used for this. However, steaks, bellies, and various trimmings are also perfect. But you should not salt the head of the salmon - it is better to leave it on the ear. Different ways of salting red fish will be outlined in this article.

Filirovka

Fish must be milled before cooking. A long and wide knife is suitable for this. The tool should be longer than the distance from the back of the salmon to its belly. Now you can start the stage-by-stage cutting of the fish.

1. First of all, the carcass must be rinsed in cold water and then wiped dry.
2. Then she needs to cut off her head and gills.
3. After that, the fish should be cut in two along the spine.
4. Then the ridge of the salmon must be cut off and the remaining ribs removed with tweezers. This must be done carefully, since the ridge has very sharp projections, which are easy to cut or prick.
5. Next, you can remove the skin along with the scales from the fish.

Fillet for salting is ready. The abdomen can also be removed if desired. Some consider this part of the carcass to be too oily. Now you can start talking about how to properly salt salmon at home.

Cooking methods

Red fish can be salted in three different ways: wet, dry and mixed.

1. Wet way. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed in factories.
2. Dry method. Salmon carcass is rubbed with salt and spices. This is the most popular option for salting a product. It is suitable for lovers of lightly salted red fish.
3. Mixed method. It involves a complex technology for preparing the product. This method will not be described in this article.

It should be remembered that strict adherence to all conditions for creating a dish always guarantees a good result. It doesn't matter why you need to pickle salmon: for sushi, with beer, or just eat. Before cooking, you should carefully study the recipe and follow it exactly.

How to salt fillets

Salted salmon at home is quite simple to prepare. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to oversalt such fish. In any case, its meat will absorb only the required amount of salt. The recipe for salting salmon at home described below involves the step-by-step performance of the following actions:

1. First of all, fresh or thawed fish must be cut into fillets. In this case, the skin with scales does not need to be removed.
2. Then sprinkle the salmon with sea salt or ordinary coarse salt. Its amount should be calculated based on the size of the fish. For every kilogram of fillet, you need to take three to four tablespoons of salt.
3. Now the fillet halves must be wrapped in a paper napkin and put in a plastic bag, enamel or plastic container. After that, the container with fish should be placed in the refrigerator and left in it for 13-17 hours. The cooking temperature should be kept within five to ten degrees Celsius.
4. Then the salmon should be taken out of the refrigerator and the excess salt should be carefully removed with a brush. In no case should you rinse the fish with water. It can be immediately cut into portions and served.

   

   This is how salted salmon is prepared at home. Next, you will learn a few more recipes for salting this delicious fish.

   How to salt a steak

   The dry method of salmon salting was described above. But the steak is preferable to cook in brine.

   Ingredients:

   • vinegar - 1 tablespoon;
   • sugar - 1 tablespoon;
   • salt - 3-4 tablespoons without a slide;
   • water - 1 liter;
   • spices (coriander, allspice, bay leaf) - to taste.

   Cooking method:

   
   

   Salted salmon at home is very tasty. Even a novice hostess will quickly master a step-by-step recipe for cooking.

   How to salt salmon in slices

   Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and completely salt such fish. Fortunately, salmon slices (called trimmings) are sold in shops and markets. They are also great for cooking. Such salting of salmon at home will take very little time. A quick cooking recipe assumes that the fish will be ready to eat in just a few hours.

   Ingredients:

   • fish (in pieces) - 1 kilogram;
   • sugar - 1 tablespoon;
   • salt - 2 tablespoons.

   Cooking method:

   Pieces of fillet should be sprinkled with a mixture of sugar and salt, placed in a container, pressed with oppression and refrigerated for three to four hours. After that, salted salmon, cooked at home, can be served.

   

   How to salt the abdomen and ridge

   The advantage of these fish pieces is that they cook instantly. The bellies and ridges of salted salmon will be an excellent snack with beer. They are also prepared dry.

   Ingredients:

   • abdomens and ridges - 1 kilogram;
   • salt - 2 tablespoons;
   • sugar - 1 tablespoon.

   Cooking method:

   Pieces of red fish should be covered with a mixture of salt and sugar, then tightly packed in a container and placed in the refrigerator for several hours. The dish is ready!

   

   Now you know how to properly salt red fish at home. Even the bellies and ridges of Atlantic salmon are suitable for this purpose.

   Salted with sugar and spices. Ingredients

   Now let's talk about how to salt salmon and trout at home with sugar and various spices. To do this, you need to prepare the following ingredients:

   • fillet of red fish (trout or salmon) - 1 kilogram;
   • lemon juice - 1 tablespoon;
   • dill - 1 branch;
   • sugar - 2 tablespoons;
   • freshly ground black pepper - 1 teaspoon;
   • salt - 5 tablespoons;
   • bay leaf - 3 pieces;
   • parsley - 1 sprig.

   Salted with sugar and spices. Cooking method

   1. First of all, you need to make a pickling mixture. To do this, mix pepper, salt and sugar with each other.
   2. Then both fillet halves should be grated with this composition.
   3. Next, you need to put a piece of fish skin side down in an enamel or plastic container.
   4. After that, cover the red meat with chopped herbs and laurel leaves.
   5. Now sprinkle the food with the rest of the pickling mixture and sprinkle with lemon juice. Cognac or red wine can be used instead.
   6. Lastly, place the second fillet half skin side up in the container.

   The recipe for salmon salting at home involves different cooking times. On average, it is kept in the refrigerator for two days. However, lovers of lightly salted fish can eat it in a day. If you want a saltier option (for example, with a beer), you can marinate the salmon or trout longer. However, it should be remembered that every twelve hours the fish should be turned over, so that the bottom and top fillet pieces are reversed.

   Next, salted salmon, cooked at home, is pulled out of the refrigerator and wiped off with a towel. Then it should be cut into pieces and served. You can also store it in a clean container and leave it in a cool place.

   

   Now you know how to properly salt salmon at home. This extremely healthy and tasty product will make your diet more balanced and nutritious. Bon Appetit!

Sometimes you want freshly salted fish! Why not salt it at home? You just need to choose a fresher product, use a little salt and spices, and after 1 - 2 days you will be able to enjoy delicious homemade fish.

Why salmon is useful

Fish, especially salmon, are rich in vitamins, proteins and minerals, as well as very useful and essential for the body Omega-3 acid. Having eaten a piece of salmon, you will quickly regain your strength and gain health, because the body will receive such minerals as magnesium and calcium, vitamin A, vitamin C, and fatty acids, which not only accelerate metabolism and have a beneficial effect on the nervous system.

Salmon can be cooked in different ways, but it is in lightly salted fish that all trace elements and vitamins are perfectly preserved. This is a very useful product, and its regular use can magically affect the body as a whole, for example:

• improve metabolism;
• lower cholesterol levels;
• normalize the digestive tract and liver;
• prevent the development of atherosclerosis;
• normalize blood circulation, strengthen blood vessels;
• support immunity.

Salmon also contains melatonin, which is necessary for cells to regenerate and rejuvenate, in addition, it ensures healthy sleep.

Tip: “To buy a good fresh salmon, look at the smell of the carcass when picking it. Fresh salmon does not have a noticeable fishy smell, but it is elastic and resilient to the touch. "

How to cook salted salmon at home

Salted salmon is a wonderful dish that is easy to prepare at home. An important condition in order to get a tasty dish is that the fish must be fresh. Properly salted, it will turn out tasty and healthy.

There are several simple ways to pickle salmon at home:

1. Dry salting. All you need is table salt and spices. This is the most common way. The finished product turns out to be very tasty, and most importantly, you can be sure of its quality.
2. Wet salting. This method involves salting the fish in a saturated saline solution, although a salty marinade with the addition of vinegar is most often used.
3. Mixed salting. Using this method, salmon is salted first with the dry method, and then in a saline solution.

Advice: “If you have purchased a whole salmon carcass, before salting it must be peeled from the scales and the fillets or steaks must be separated. It will be easier to clean the scales if you rub the fish with salt - it will become less slippery and will be much easier to clean ”.

Dry salting of fish

Then it should be rinsed under water, wiped dry with paper towels and cut off. It is better not to remove the skin - it does not allow moisture to evaporate from and contributes to better preservation of salted fish.

Bones must be removed from the carcass with tweezers.

1. Prepare the required amount of salt in a saucer, add a little sugar, allspice and black pepper, garlic, dill or other herbs for taste.
2. Rub the fish on all sides with this mixture.
   • Fold the fish halves in a glass or enamel dish with the flesh down.
   • Cover the dishes with plastic wrap. Put oppression on top and put in the refrigerator. For salting, it is enough from 12 hours to a day, depending on the thickness of the fillet. It should be noted that oppression may not be used, but then the fish will be salted an order of magnitude longer.

When the salmon is ready, it must be rinsed from excess salt with cold water and dried with paper towels or a towel.

With this method of salting, the fish acquires juiciness, its meat becomes unusually tender and aromatic.

For cooking, you need the following ingredients:

• fillet or steaks of salmon with skin;
• water;
• salt;
• sugar;
• vinegar;
• Bay leaf;
• allspice;
• other spices and herbs at will.

It is worth noting that salmon does not need a large amount of additives, so you can limit yourself to salt and sugar.

You will need about 2-3 tablespoons per liter of water. salt and 1 tbsp. sugar and vinegar. All this must be boiled, add 1-2 bay leaves, pepper, spices. Vinegar should be added and added then strain.

Pour salmon with such a brine, after placing it in a saucepan or bowl. Such fish will be marinated in the refrigerator for about two days.

Advice: “For the fish to be salted faster, put it in the marinade and cut it into thin slices. Pieces of this thickness will be ready in a few hours. "

This method is rarely used. First, the fish is salted in a dry way - that is, rubbed with salt with added sugar (or without it), placed in a bowl, and the resulting space around the fish pieces is poured with saline with the addition of spices.

Other ways of salting fish

Salmon can be salted with the addition of sunflower oil. To do this, cut the fillet into thin slices, salt, add sunflower oil and mix. You can add some vinegar, spices and sugar. It is better to marinate in jars by refrigerating. Thus, this process will take less than a day.

Another easy way is to pickle with lemon. Based on 1 kilogram of fish fillet, you need to take 3 tablespoons of salt and sugar, add spices. Pour this mixture over the salmon, adding 5-7 drops of lemon juice for each piece. Finally, add bay leaves and dill or parsley. This salting will take about 10 hours. When the salmon is ready, it needs to be slightly dried with a napkin to remove the remnants of the brine.

Salting fish belly

In addition to salting the fillet itself, you can prepare an inexpensive delicacy - salmon belly. In this part of the fish, there are no less useful fatty acids than in fillets, and besides, it is a great snack for beer. The bellies can be purchased separately from the store.

For salting a kilogram of fresh bellies, you need to use 2 tbsp. tablespoons of salt and sugar, 1 tbsp. a spoonful of citric acid.

Thoroughly rinse and dry the bellies, then sprinkle with a salt mixture. During cooking, they will let in juice, in which they will marinate for about a day. After this time, the finished bellies must be washed from the remnants of the marinade and can be eaten.

Video recipes

Lovers of red fish often deny themselves the pleasure of eating it, even if the financial possibilities allow it. Too often, a purchased delicacy disappoints with its taste and makes you regret the money spent. Meanwhile, lightly salted salmon at home is easy to cook. By preparing it yourself, you can adjust both the degree of salting and taste. And such a fish will cost much less.

Dry ambassador

There are many ways to add salt to lightly salted salmon. The simplest recipe does not even require preliminary preparation of the brine. It only needs salt and sugar in a 2: 1 ratio. If you like fragrant fish, you can also introduce dill - fresh or dried. The components of the salting mixture are ground for even distribution. Salmon is cut into fillets (if you bought a whole carcass), washed and dried with napkins. The fish is sprinkled on all sides with the prepared composition and placed in a container of a suitable size. It should only be slightly larger than the salted piece, not absorb odors and not oxidize. The container is closed (you can tighten it with a film if the "native" lid is not provided or it is lost) and placed in the refrigerator. Lightly salted salmon at home cooks quickly - you can try it the next day. Would you like to risk it? Wait another day. But it is not worth it to stand for more than three - it will be very salty. If you can't eat the fish in three days, the released juices merge, the fillet is very thinly coated with vegetable oil and kept under a lid in a dry container.

Salmon (fillet) slightly salted in oil

This recipe allows you to feast on fish in the morning, if you do it in the evening. The fillet is cut across into half a centimeter thick slices. Naturally, the bones will have to be pulled out before this, but this procedure is always desirable, no matter how lightly salted salmon is prepared at home. The plates are evenly salted (for a kilo of fish, three full spoons of salt will be required), gently mixed, folded into a jar and poured with half a glass of unflavored vegetable oil. You've got yourself a butebrodik with red fish for breakfast!

Lemon recipe

If you use it, slightly salted salmon, cooked at home, acquires an exquisite taste and delicate aroma. It is also convenient that it is not necessary to cut the fish and remove bones; you can salt the whole carcass if it is not too large. Mix salt and sugar (three large spoons each) and ground allspice to taste. Part of the mixture is poured onto the bottom of the container, half of the salmon is placed on it with the skin down, sprinkled on top with the mixture and sprinkled with lemon. A leaf or two laurel is laid, you can pour chopped greens. The same manipulations are carried out with the second half, and it is placed on the first. The closed container is placed in the cold. If you like a weak ambassador, you can eat tomorrow.

Unusual, but very tasty

An original way to make lightly salted salmon was invented by zealous housewives. Surprisingly, it turned out to be so successful that it began to be widely used even by those who were not used to saving. A pound of fish is layered into thin slices, sprinkled with salt (not too generously), you can also use fish seasonings. Folded in a jar, the salmon is poured with cucumber or tomato pickle without vinegar. After a day, the tender fish can already be consumed.

Marinated fish

If you love to cook and don't mind tinkering, you will surely love the following recipe. Under it, it is better to buy already cut steaks, one hundred grams each. A liter of water is boiled for five pieces, a spoonful of white sugar and four coarse sea salt dissolve in it. You can take a rough stone, but the taste will be less successful. Then white pepper (4-5 peas) and a couple of laurels are laid, half a stack (20 milliliters) of apple or wine vinegar is poured. If you don't have one at hand, you can use a standard, dining room, but in half. A minute of boiling - and the marinade is chilled and filtered. The steaks are stacked in a container, filled with marinade and removed to the bottom of the refrigerator. If you need lightly salted salmon at home, it will be ready in 24 hours. The fish will be completely salted in two days.

Spicy Ambassador with Honey

The most difficult recipe we have ever offered. But he also gives an amazing fish at the exit! A half-kilogram slice of fillet is freed from the skin and sliced ​​very thinly. To get almost transparent plates, you need to hold the fish in the freezer a little, so it will be easier to cut. A liter of water is boiled, four tablespoons of salt are dissolved in it, preferably sea salt. Then lay on a pair of white, black and allspice peas, four sticks of cloves and a quarter spoon of grain coriander. The marinade is not long, literally half a minute, boiled and removed from the stove. Brandy or good cognac (three tablespoons) is poured into it, a couple of bay leaves are placed and one and a half tablespoons of honey are introduced. It is recommended to take or harvested for herbs. We strongly advise against using buckwheat: it will give the fish some bitterness. While the marinade cools down, it will just infuse. The liquid is filtered, slices of fish are poured with it and removed to cool for a day.

As you can see, lightly salted salmon at home and cooks quickly, and you can choose any recipe. If you don't trust yourself, practice on a small piece. Culinary success and bon appetit!