Salting salmon at home is tasty and quick, using the dry method, according to the classic recipe, in a marinade, “Norwegian style”: recipe. How to salt bellies, salmon fish steaks, whole salmon: recipes that are useful for

How to salt salmon: basic rules

To get good results, follow these rules:

Never use metal utensils for salting. Otherwise, your fish will have a metallic taste.
Don't be afraid that the fish will become too salty. Since salmon will not take much salt. Be that as it may, when salting a large fillet, the salt will be absorbed much less.
Salt the salmon only with the skin.
When salting a whole fillet, make cuts so that the salmon can soak evenly.
So that the finished fish carcass can be cut without falling apart, you can put it in the freezer for a while.

How to salt salmon at home with your own hands

Salmon, Atlantic salmon, or lake salmon is a fish of the salmon family, the meat of which, due to its taste, is of great culinary importance for the preparation of numerous fish delicacies. In addition, the meat of this fish contains the chemical element melatonin in large quantities, which promotes the process of cell rejuvenation in the human body and promotes sound and healthy sleep. This fish also contains substances that help reduce the risk of cardiovascular diseases and promote weight loss.

There are probably countless recipes for preparing this fish, but salmon is primarily consumed in its dry-cured form. A red fish sandwich in the morning is truly an aristocratic breakfast. But few people know that if you salt salmon at home, the red fish will not only cost you much less than store-bought, but it will also be tastier and healthier. This article will tell you how to salt salmon at home.

How to salt salmon: dry method

This recipe is considered the simplest and most accessible. After it, the salinity of the carcass will depend on the time of salting itself. To get lightly salted fish, soak the salmon in salt for no more than 10 hours.

So, for the recipe, stock up on:

Coarse salt – 200 g
Dill – 100 g
Sugar – 1 tbsp.
Salmon – 500 g

Can be salted dry
Cooking process:

First, make a pickling composition. Pour salt, chopped dill, and sugar into a bowl. Stir.
Wash and clean fresh salmon, remove the bones and place the salt mixture on top.
Sprinkle the fish thoroughly with salt on each side.
Cover the dishes with foil and leave in a cool place for the required time.
When the salmon is salted, rinse it so that no salt remains, dry it, cut into slices, and serve.

Lightly salted salmon with lemon

salmon fillet – 1 kilogram,
salt – 4 tablespoons,
sugar – 4 tablespoons,
lemon – 1 piece.

Cooking method

Mix salt and sugar.
Pour the spices into the bottom of the glass container.
Wash the salmon fillet, dry it, do not remove the skin.
Place the fish skin side down on the spices.
Drizzle freshly squeezed lemon juice over top.
We leave the fish to salt for a couple of hours at room temperature, then put it in the refrigerator for a couple of days. Before use, salmon should be wiped with a clean napkin, cut into pieces, served as an appetizer or used as an ingredient for sandwiches. Eat for your health!

Salting salmon at home, as you can see for yourself, is not so difficult. The main difficulty you will have to face is to wait a couple of days until the fish is ready. Self-salted salmon turns out to be many times tastier than its purchased counterpart, and besides, you can be sure that it does not contain any dubious additives or harmful preservatives, which means that you can feed such fish to your beloved household members without fear. Perhaps you have your own way of salting salmon, we will be grateful if you share it in the comments to this text.

Salting salmon in pieces at home

This dish can easily be called a flavorful appetizer. In addition, you can even serve this fish for dinner. For the recipe, stock up on:

Salmon – 800 g
Garlic – 2 pcs.
Dill
Salt – 1 tbsp.

Delicious fish
Cooking process:

Wash the fish and dry it. Cut the salmon into slices, but before doing this, put it in the freezer for a while.
Peel the garlic and chop it finely.
Grind the greens and chop them.
Place the salmon in a deep bowl. Salt the carcass, pepper, sprinkle with garlic and herbs.
Add another layer of fish. Sprinkle it with ingredients too and so on.
Place the fish in a cool place for a couple of hours.
After the time has passed, remove the salmon and pour in vegetable oil.
Again, put the salmon in a cool place until the morning.

Video recipe for salting salmon in beets

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

You will need: salmon - 1 kg; salt - 4 tablespoons; sugar - 3 tablespoons; ginger - 1 tablespoon; orange zest - 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 preparing lightly salted salmon at home.

If you don’t have time to bother, choose pickling with salt and pepper; if you want to experiment, then add onion, orange, beets or vodka. All the recipes are not complicated, I’m sure everything will turn out very tasty! Bye everyone.

Sandwiches with salted salmon are considered an excellent option for an aristocratic breakfast; they can also decorate any holiday table. It’s not difficult to find salted fish in the nearest supermarket, but it’s better to cook it yourself. Today we will tell you how to salt salmon at home.

How to salt salmon “Norwegian style”?

Do you want a spicy and tasty dish? Try the following recipe, which is based on a lemon-alcohol dressing. For proper salting, stock up on:

Salmon fish fillet – 500 g
Salt – 100 g
Sugar – 50 g
Dill
Lemon zest
Orange zest
Ground pepper
Alcoholic drink "Aquavit"

Scandinavian Ambassador
Preparation process:

Divide the carcass into 3 parts, rub with granulated sugar and salt.
Wash the dill, dry it, chop it. Finely chop the lemon and orange zest.
Combine the greens with zest, add hot pepper.
Place in a container in layers: salmon, green mixture, salmon and so on.
Pour the drink into the container until it completely covers the fish fillet.
Place a weight on top of the fish.
Refrigerate the dish overnight. In the morning, peel the salmon, cut into slices, and serve.

How to quickly pickle salmon with onions

If you want something more unconventional, I recommend trying a combination with onions. The sweetish, spicy taste of the dish will appeal to both adults and children during any feast.

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 - this will make it easier to cut. Cut the fillet, remove bones and skin, cut into pieces of a suitable size for you. Place them in deep dishes in layers.

2. The next step is to thinly slice 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. This may ruin its taste.

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

3. To finish, sprinkle the fillet with lemon juice. Cover the container with film or cloth and leave for 4-5 hours so that the fish is well soaked. After this, the snack is ready to eat.

How to salt salmon bellies?

Salmon bellies are considered quite fatty, which is why many people like them. You can salt the fish yourself if you stock up on the following products:

Salmon fish bellies – 500 g
Salt – 100 g
Allspice – 50 g
Sugar – 50 g
Bay leaf

Belly
Cooking process:

Wash the bellies and remove scales. Remove the fins.
Place all the spices in a bowl and mix.
Rub the fish pieces with spices and place in layers in a bowl.
Cover with a flat bowl and place something heavy on top.
Place the fish in a cool place for 24 hours.
Shake off excess salt from salted fish, place on a plate, garnish with dill and lemon slices.

How to deliciously salt the bellies (tesha) of salmon at home

Sometimes you can find salmon trimmings on sale, the price of which is much lower than the cost of the loin. These are the bellies that are usually cut off. Many people call them tesha - they are one and the same. Feel free to take the product, because when salted, they come out no worse than expensive meat from the middle of red fish.

Ingredients:

Salmon bellies – 400 gr.
Salt – 2 tablespoons.
Sugar - a spoon.
Pepper mixture - a pinch.

Salting:

Rinse the meat, put it in a bowl, and cover with cold water for 20 minutes.
Then remove the skin and remove the seeds if there are any left. Add spices and stir.
Place in a jar and add a little water to cover the bottom by a centimeter.
Wait just a day, then take a sample. If necessary, increase cooking time. But, as a rule, the bellies have time to salt enough.

How to pickle salmon in liquid?

For the dish, stock up on:

Salmon – 750 g
Water – 500 ml
Salt – 1.5 tbsp.
Sugar – 1\2 tbsp.
Vinegar – 1 tsp.
Bay leaf
Allspice
Coriander

Fish
Cooking process:

Clean the fish, rinse and cut into pieces.
Boil water, add all ingredients to it. Pour in the vinegar at the end.
Place the salmon in a container, fill it with brine, after straining it and cooling it.
Put the fish in a cool place for a couple of days.

Marinated salmon steaks in brine - quick recipe

A little vinegar and a tasty marinade will make the fish very tasty, with a slight sourness. An excellent option for sandwiches.

Necessary:

Steaks – 1.5 kg.
Salt – 3 large spoons.
Vinegar 9% - large spoon.
Granulated sugar - the same amount.
Water - liter.
Allspice – 5-6 peas.
Bay leaf – 2 pcs.
Coriander - a pinch.

How to marinate:

Boil water, add all the spices intended for the marinade. Cook after boiling for a couple of minutes. Pour in the vinegar and turn off the burner. Cool the marinade to room temperature.
Cut the fish carcass into portions that are not too thick. Place in a container.
Pour in the marinade and close with a lid. Place on the refrigerator shelf.
Wait a day, then test for readiness. For thicker pieces, salting time will be required, up to 2 days.

How to salt salmon quickly?

For the recipe you will have to stock up:

Salmon fish fillet – 1 kg
Salt – 3 tbsp.
Granulated sugar – 1.5 tbsp.

Delicious
Cooking process:

Peel the fish. Rinse thoroughly and dry. Cut the salmon into pieces.
Mix salt with granulated sugar.
Dip each piece in the spice mixture.
Place the fillet in a bowl.
Cover the dishes with film and leave them in a warm place for marinating. After a few hours you can eat fish.

If you have a feast coming up in the evening, and you haven’t had time to prepare anything, you can cook this fish. For her, stock up on:

Fish fillet – 500 g
Sugar – 2 tsp.
Salt – 2 tbsp.
Seasoning for fish
Greenery

Cooking process:

Remove the skin from the salmon, wash and dry.
Cut the fish into pieces.
Mix all the spices in a container, add chopped herbs.
Coat each fillet with the mixture and place in a container.
Cover the saucepan with a lid and leave to marinate for a couple of hours.

Lightly salted salmon according to a quick recipe with vodka

I don’t know why any alcohol, not only vodka, but also cognac, affects fish in this way. But red meat becomes juicy and elastic.

Take:

Fish fillet – 500 gr.
Sugar - a spoon.
Salt - spoon.
Dill - a couple of sprigs.
Vodka - spoon.

How to salt:

Divide the salmon fillet into pieces, rinse and dry with napkins.
Mix spices in a bowl, add chopped dill.
Rub the layers with a mixture of spices. Sprinkle vodka over the entire surface.
Wrap in film and keep at room temperature for 2-4 hours.
Then transfer it to the refrigerator shelf. Walk around until the next day. You can try the snack after a day.

How to salt salmon: a classic recipe

The classic method of salting salmon is considered the simplest according to many housewives. As a result, you can also get tender fish fillets, but first you will have to stock up on:

Salmon fish fillet – 1 kg
Salt – 6 tbsp.
Granulated sugar – 3 tbsp.
Dill – 100 g

Classic
Cooking process:

Wash the fish and dry it.
Mix sugar with salt and dill.
Rub the prepared fillet with the sugar-salt mixture. Place the fish in a container. Place the first fillet skin side down. Then chopped greens, then another fillet, skin side up.
Cover the fish with a bowl and place a jar filled with water.
Let the salmon salt for 6 hours, then put it in a cool place for a day.

Classic lightly salted salmon

Required components:

Salmon fillet with skin - 1 kg;
Sea salt - 2 tbsp;
Sugar - 1 tbsp;
Ground black pepper - to taste;
Bay leaf - 3-4 pcs;
Thyme, dill, cilantro - a few sprigs.

Classic lightly salted salmon: step-by-step recipe

Cooking process:

First of all, in a separate container, mix two tablespoons of salt, a tablespoon of sugar and black pepper.
Rub the salty mixture onto the fillet on all sides, including the skin side.
Take a bowl or any other deep container and cover it with a waffle towel or gauze.
Place one piece of salmon in a container, put a bay leaf and sprigs of herbs on top of it and cover the whole thing with a second piece of salmon.
Wrap the fish in a towel and place some kind of press on top - a heavy pan or jar and put the whole structure in the refrigerator for a day.
When the fish is ready, remove it from the towel, remove the herbs and bay leaf and cut into thin pieces.

How to pickle salmon in a spicy marinade?

Many people claim that sandwiches made with red fish are the most ideal breakfast. Homemade salmon, salted at home, turns out very quickly, and besides, you will have to stock up on simple products:

Salmon fish – 500 g
Salt – 2 tbsp.
Water – 500 ml
Lemon juice – 1 tbsp.
Cloves – 1 pc.
Lavrushka
Pepper pot – 2 pcs.
Allspice – 3 pcs.

Spicy
Cooking process:

Wash the fish and dry it. Cut large fillets into thin pieces.
Boil water, add all the spices.
Cool the brine, strain, add lemon juice.
Place the fish fillet in a glass bowl and pour in the marinade.
Close the container with a lid and place in a cool place to marinate for a day.

With juniper and white pepper

In cooking, juniper berries are valued for their delicate pine-like aroma and their ability to add a sweet, yet tart flavor to a dish. Let's figure out how to salt salmon at home: tasty and quickly using a dry method.

Ingredients:

salmon - 500 g;
pickling mixture (salt + sugar) - 3 tbsp. l.;
juniper (dried berries) - 1 tsp;
white pepper - 3-4 pcs.

Preparation:

Wash the fish, separate the spinal bones. Using tweezers, remove the inner seeds.

In a large bowl, combine 2 tbsp. l. salt and 1 tbsp. l. granulated sugar. To stir thoroughly.

Place the juniper on a cutting board. Use the surface of a knife to crush them. Place in pickling mixture and mix thoroughly.

Place chopped white peppercorns there.
Sprinkle the bottom of the pickling container with the prepared mixture. Place the fish and cover with the rest. Be sure to sprinkle the sides of the piece.

Cover the container with the contents with cling film. Place in a cool place for 1-2 days.

Advice!
The salmon is ready to eat. For those who like it saltier, it is recommended to keep the fish longer than 3-4 days.

How to salt salmon whole?

You just have to stock up:

Salmon – 3 kg
Salt – 12 tbsp.
Sugar – 6 tbsp.

Salt the whole one
Preparation process:

Cut the salmon along the spine. Remove the entrails and get rid of the head and tail.
Wash the carcass, rub it with a mixture made from salt and sugar. Make sure that the mixture completely covers the entire salmon.
Place the ryka in a bag and set it aside for several hours.
Then refrigerate the salmon for 12 hours.

Recipe for quick salting of salmon

salmon fillet – 2 kilograms,
salt – 6 tablespoons,
sugar – 3 tablespoons.

Cooking method

Remove the skin from the salmon. Wash the fish thoroughly. Dry with paper towels. Cut into small pieces.
Mix salt and sugar.
Dip each piece of fish in the spice mixture.
Place the fish in a container in which it will be salted.
Cover with cling film and leave for several hours at room temperature (if you put the fish in the refrigerator, it will take a little longer to shrink). In just 2 hours the fish is ready to eat!

How to pickle salmon in cognac?

Stock up:

Salmon fish – 2 kg
Coarse salt – 3 tbsp.
Sugar – 50 g
Loose hot pepper – 1 tbsp.
Lavrushka
Cognac – 30 ml

In cognac
Preparation process:

Clean the fish, wash it, remove the head and fins. Be sure to cut out the gills.
Cut the carcass lengthwise along the spine, remove all bones.
Wash the salmon, dry it, cut it.
Place the fish pieces in a container, skin side down, and sprinkle with cognac. Sprinkle salt and sugar on top. Don't forget to pepper.
Place the bay leaf and cover the dish with a plate.
Refrigerate for 24 hours.
Remove the salmon and drain the liquid. Again, place the dishes with fish in a cool place for a day.

Wet salting of red fish (a simple recipe for marinated fish)

Wet salting in marinade is suitable for any fish of the salmon family:

pink salmon;
coho salmon;
nelma;
chum salmon;
salmon;
salmon.

Moreover, dry salted pink salmon usually tastes similar to lightly salted salmon. Juicy, soft, tender. The recipe is simple, suitable for those who salt fish at home for the first time.

What to take for the recipe:

red fish carcass – 1.4-1.5 kg (weight before cutting);
warm water (not hot) – 1 liter;
coarse salt (without additives) – 5 tbsp. l. (+1 tsp);
granulated sugar – 2 tbsp. l.;
black peppercorns – 2 tsp;
vegetable oil – 150-170 ml;
apple or wine vinegar - 2 tbsp. l. (optional, not required).

Ideally, this is the simplest set of spices. You can change anything according to your taste and desire. For example, add a teaspoon of grated ginger or a dessert spoon of sweet paprika to the marinade.

Cooking process:

Cut up the red fish carcasses. Remove fins and tail. Cut off the head. Remove the entrails. Rinse inside and out.
Place the carcass on a cutting board. It is convenient to place a paper napkin under the board. Then the board will not slide on the table. Insert a knife into the fish under the flesh and onto the spine. Guide straight along the bones, cutting the fillet. Remove the rib bones. Turn the fillet over. Hook the skin with a knife. Carefully remove from meat. Cut the piece into fragments approximately 3-4 cm wide.
Make a wet salting. Pour sugar (5 tbsp) and salt into warm water. Stir until the grains dissolve. Add black peppercorns.
Place the fish pieces in sweet-salty water. Close the lid. Leave alone for 1 hour. If the pieces are smaller, 40 minutes will be enough.
Place fish on paper towels. Dry. Transfer the pieces to a container. Fill with sunflower oil. Add vinegar and a teaspoon of salt. It is not necessary to use vinegar. But with it the snack will be stored longer. Stir carefully so as not to damage the slices. Close the lid.
Leave in the refrigerator for 1.5-2 hours. After this time, you can taste delicious salted red fish. It will be stored refrigerated for up to 1 month. If without vinegar - up to 2 weeks.

How to salt salmon steaks?

So, purchase in advance at the market:

Salmon fish steaks – 1 kg
Sea salt – 80 g
Brown granulated sugar – 40 g
Pepper mixture

Salting steaks
Cooking process:

Rinse the steaks and dry.
Crush the pepper and add salt to it.
Place 1/2 of the mixture in a bowl, with fish steaks on top.
Cover the fish with the remaining salt and pepper.
Wrap the salmon in film and let it salt in a cool place for 24 hours.
Drain the liquid and cut the fish into small pieces.

Salmon salted in homemade brine

We take:

Salmon – 1 kg.
Water - liter.
Lemon juice – 2 tablespoons.
Carnation - a pair of buds.
Salt – 4 tablespoons.
Laurel is a leaf.
Pepper – 5-6 pcs.

How to cook:

Rinse the fish layer and divide into pieces. Place in a jar or container with a lid.
Bring the water to a boil, adding the seasonings and spices specified in the recipe (except lemon). Cool the finished marinade and strain.
Pour in lemon juice, stir, pour brine over the pieces.
Keep in the refrigerator until tomorrow, then remove from the brine, cut into thin layers and make sandwiches.