Different fish should be present in every person's diet. Such a product is a wonderful source of easily digestible protein and many useful vitamins and minerals. In addition, it contains unique fatty acids, which are extremely important for the full functioning of the cardiovascular system, the normal functioning of the brain and nervous system, as well as for an excellent appearance. Salted and canned fish is especially popular in our country, and it is quite possible to cook it on your own. The topic of our conversation today will be salting pink salmon at home, recipes used for this.

Salting pink salmon in oil

To prepare such a dish, you need to prepare one kilogram of pink salmon, three teaspoons of salt and half a glass of vegetable oil.

Rinse the fish, peel it off and remove the bones. You will have a pair of clean fillet halves. Cut it into slices across about half a centimeter thick. Send the slices to a bowl, add salt and stir. Cover with vegetable oil and stir again. Place the fish in a glass jar and refrigerate. Already after ten hours it can be considered ready.

More salting in oil at home

To prepare such a fish, you need to stock up on seven hundred grams of pink salmon, one hundred milliliters of vegetable oil, a couple of tablespoons of salt, a teaspoon of sugar, some pepper and a bay leaf.

Rinse the fish and dry. Peel off the skin and separate the fillets from the bones. Chop the pink salmon into random pieces.

Now go to the preparation of the brine. In a container of a suitable size, combine the vegetable oil, salt, sugar and bay leaf. If you wish, you can also add pepper.

Mix the prepared fish thoroughly with brine and send to a clean jar. Seal with a suitable lid and refrigerate for eight to ten hours. During this time, the fish will be salted.

Salting fish pink salmon at home in vegetable oil with dill and mustard

To prepare such a fish, you need to stock up on one kilogram of pink salmon, a tablespoon of vegetable oil, three tablespoons of sugar and the same amount of salt, as well as a bunch of dill. Also use half a teaspoon of mustard, a couple of tablespoons of nine percent vinegar, and a couple of tablespoons of vegetable oil.

First of all, clean the fish, remove bones and skin from it. Fold the prepared fillets into a rectangular dish of a suitable size and grease thickly with a tablespoon of refined vegetable oil. Chop the dill into smaller pieces.

Combine sugar, salt and prepared herbs. Sprinkle the fish with this mixture, distribute well. Cover the container with plastic wrap and press down with a load. Refrigerate for one to two days.

To prepare a sauce for such a fish, combine a couple of mustard varieties and vinegar, dilute with vegetable oil. Stir well until smooth.

Chop the salted fish in slices and serve with the sauce.

Salting in brine at home with vegetable oil

To prepare this version of pink salmon, you need to prepare a couple of fish, a liter of water, five tablespoons of salt (with a slide), one hundred and fifty milliliters of vegetable oil and one medium onion.

First, gut the fish and cut it into portions. Place the slices in a suitable container.

Dissolve the salt in cold pre-boiled water and fill the fish with the resulting brine so that it completely covers it. Leave the pink salmon in the brine for an hour, then drain it.

Peel the onion and cut into rings. Spread it over the surface of the fish. Pour vegetable oil on top. Send the fish to the refrigerator for forty minutes, then serve.

Pink salmon in brine with spices

To prepare such a dish, you need to prepare one kilogram of pink salmon, half a liter of water, one hundred grams of coarse salt and fifty grams of sugar (if you wish). Also use a tablespoon of 9% vinegar, one bay leaf, and five to six black peppercorns.

Defrost the fish, cut off the head and take out the insides. Rinse well. If you want to speed up the pickling process, cut it into two fillets.

Prepare the brine: cool boiling water to forty degrees, dissolve salt and sugar in it, pour in vinegar and add pepper. Pour the prepared fish with brine, place the oppression on top. Leave the pink salmon at room temperature for three to four hours, after which, in the same brine, send it to the refrigerator for another day. Salting at home using a salt solution is finished.

In order to get even more delicious fish, cut it into portions after salting and pour over with vegetable oil. Place the pink salmon in a jar and refrigerate for another twelve hours.

Lightly salted pink salmon, cooked at home, is a great dish to eat on its own, for making sandwiches and a wide variety of salads. And with your own hands, you can make this fish perfect, depending on your taste preferences.

Published: 02.01.2018
Posted by: Natasha.Isa.
Calorie content: Not specified
Cooking time: Not specified

Pink salmon is a type of fish that can be easily and easily salted at home. Today I will share with you a recipe for salted pink salmon in oil. Such salted pink salmon in oil with onions at home will be served with onions, which will make the dish even tastier. There is an excellent fish store near my house and I, frankly, I’m a frequent buyer. The goods there are always fresh and sellers will always advise me what is better to buy. Recently I so wanted to salt the fish for the holidays, and I decided to stop at the red fish. It is not only healthy, but also very tasty. Red fish meat is rich in vitamins and fatty acids, which perfectly strengthen hair and nails. So I came to the store and asked the seller what should I buy. Of the inexpensive varieties, I was advised to buy pink salmon, which pleasantly surprised me in price. The seller even suggested to me how to salt it better. Arriving home, I immediately defrosted the fish, separated the ridge, divided it in half and began to salt it. I salted one half of the fish, froze the other half, so that it could be salted again on the next holiday. Read my recipe below, I hope you like it. Now I will always salt pink salmon in oil with onions. This is no less tasty.




Required products:

- 500 grams of fresh frozen pink salmon fillet,
- 3-4 tables. l. vegetable oil,
- 600 grams of water,
- 4 tables. l. salt,
- 0.5 teaspoon l. granulated sugar
- 1 PC. onions
- 3 pcs. bay leaves,
- 5-6 pcs. peas of black pepper.

Step by step recipe with photo:

Dissolve granulated sugar into the water, add the same tug and salt. Stir until they dissolve. Put thawed pink salmon in the marinade, add spices and leave to marinate in the refrigerator for 4 hours. We use pink salmon with the peel. Then we will clean it.
Ready salted pink salmon slightly changed color and this is a sure sign that it is well salted.




Place the fish on a board and cut into long and thin slices. Since we salted the pink salmon with the peel, we cut off the fillets and the peel should remain on the board.




Put slices of pink salmon and onions in layers in a glass jar. Cut the onion into half rings. Fill the fish with vegetable oil and refrigerate. You can eat on that day. In general, fish in oil can be stored for about a week in the refrigerator.




Serve chilled pink salmon in oil to the table. A wonderful appetizer is ready! Bon Appetite!

A simple, widespread snack. But to make it especially tasty, I will tell you a few culinary tricks.

The most important thing is that for this appetizer, be sure to salt the pink salmon. It will be much tastier this way.

In addition to salted pink salmon, we need:
Onions - 1 onion (preferably more)
Vinegar 3%, rice is better, or the other weakest, or diluted with water - 1 tbsp. spoon.
Refined vegetable oil is about a third of a glass. Take quality oil, it affects the final taste of the dish equally with fish and onions.

Preparation:

Salt the pink salmon. I repeat, if you are going to salt, then do it, this is the most delicious and simple way of salting pink salmon. Prepare the onion before cutting the salted fish. Cut the onion into half rings. Put the chopped onion in a cup and pour boiling water over it.

And keep it for 5-10 minutes. This is necessary to eliminate the harsh onion flavor. Then we drain the water and add a tablespoon of 3% vinegar, preferably rice, to the onion.

The vinegar should be weak, not harsh, so that its taste is present only slightly, a hint.
Sprinkle a small pinch (no more!) Of salt so that the unleavened onion does not discord with the fish in terms of salinity. Close with a lid (if there is no lid, you can cover it with a cutting board) and shake it up several times. The onion is almost ready. We leave it to marinate.

Yes, if you want to keep the shape of the sliced ​​onion, then do not shake the cup, but stir gently and leave to marinate for half an hour.
Let's move on to the fish. Cut the salted pink salmon fillet into slices and put some in a cup, not very tightly, in one layer.

Put part of the onion on top.

Calorie content: Not specified
Cooking time: 60 minutes

Home-made salty fish delicacies will be enjoyed by true connoisseurs of tasty and unusual. Now I will tell you how delicious salted pink salmon in oil with onions is prepared at home. The most delicate fillet of pink salmon in combination with vegetable oil and onions will leave a long-lasting aftertaste in the mouth of an amazing meal. The cooking process is so simple that everyone can master it. It is only necessary to take the ingredients in the correct proportions and maintain a certain time for salting the fish. An understandable step-by-step recipe with photos posted on this culinary site will help you easily master the technique of express salting of pink salmon slices. This is no less tasty.



Products:

- fresh or frozen fish pink salmon - 1 kg.,
- water - 0.5 l.,
- onion - 1 pc.,
- table salt - 2.5 tablespoons
- unrefined sunflower vegetable oil - 75 ml.

Necessary information:

The cooking time is approximately 1 hour.
Ready salted pink salmon should be stored in the refrigerator for no more than 4 days. Then you can put the pieces in the freezer.

Recipe with photo step by step:

1. The first step is to gut the fish carcass, freeing it from the entrails. Then you need to cut off the tail, fins, gills. Rinse under running water. Then cut into small pieces of approximately the same size.
Tip: If frozen fish is taken for salting, then it does not need to be completely defrosted. Then the pieces will not fall apart.




2. We begin to prepare the marinade. Pour water into a deep container, bring to a boil and cool. Then you should dissolve table salt in the liquid, stir.




3. In the resulting brine, carefully put fish pieces and leave for 1 hour in room conditions to infuse.
Tip: Keep in the marinade strictly for the specified time so that the pink salmon does not turn out to be very salty.




4. Drain the brine from the fish, place the pieces in a deep-bottomed container. After that, take the onion, peel it, rinse it under water, then cut it into half rings and put it on the top of the pink salmon.






5. Then you need to fill the pieces with vegetable sunflower oil, refrigerate for 40 minutes. I would like to draw your attention to this one too.




6. Salted fish is ready to eat. The final stage will be serving on a plate with laid out green salad leaves. Sprinkle onion rings and finely chopped dill on top.

Bon appetit, everyone!

There are many methods, but I will tell you how to make it not only tasty, but also for future use. If someone thinks that salted fish cannot lie in the refrigerator for more than 2 days, then look at how delicious salted pink salmon in oil with onions is prepared at home. To add some piquancy and pungency to the fish, I put onions to the pink salmon. Try to pickle pink salmon in oil with onions, and you will remember me and my excellent recipe more than once.

- 500 grams of thawed pink salmon fillet,
- 2 medium onions,
- 30-40 grams of vegetable oil
- 5-7 pcs. peppercorns,
- 2 pcs. bay leaves,
- 60 grams of salt,
- 10 grams of granulated sugar,
- 700 grams of water.




To speed up the marinating process, immediately pickle the pink salmon in the marinade. To do this, boil water, dissolve sugar, salt in it and add spices. Peppers and bay leaves work well. Let the marinade cool. Put the pink salmon fillet in the chilled marinade for 2 hours and refrigerate. For marinating, I used fish with skin, so that later it would be easier to chop the fish and not crush it with my hands.




I cut the salted fish into thin pieces, as if cutting off the peel, so that not to use it. Thus, the fillet of pink salmon will already be almost ready for use.




We take a glass jar and put pieces of pink salmon and onions thinly sliced ​​into half rings into it. Pour oil on the fish so that it shines beautifully. Put the pink salmon in the refrigerator for cooling. I also suggest that you see how this is prepared.




An hour later, the fish can be served to the table and treated to all the guests gathered. Such pink salmon will be stored without problems for up to 5 days in the refrigerator, because we added an excellent preservative to it - vegetable oil. In my family, such a fish does not lie for 5 days, we eat it very quickly and lick our lips. Bon Appetite!