How to salt coho salmon at home quickly and tasty

How to properly prepare coho salmon for salting?

First defrost frozen fish at room temperature. After this, remove the husks. Rinse and dry. Now gut the coho salmon. It is better to remove the head and tail (you should definitely not salt them). Wash the belly thoroughly. Dry again. Then separate the fillet. Then cut the resulting semi-finished product into pieces 2 cm thick.

How to salt coho salmon correctly?

Wash and dry a deep glass or ceramic container. Now mix salt and sugar (3:1). Add a pinch of black and red pepper (this is optional). To salt 1 kg of coho salmon, 0.1 kg of dry mixture is enough. Sprinkle (do not rub) the fish with salt and sugar. Then place a small bend on top. After an hour, put the product in the refrigerator for a day. After this, rinse the coho salmon, dry it and serve.

If the fish is too salty, you can soak it in cold water. Just pour the liquid over the coho salmon, and after 15 minutes, drain and repeat the procedure. Then dry the product.

How to properly salt coho salmon in a jar?

Prepare glass jars: wash, wipe dry. Place 1 bay leaf, a few black peppercorns and a couple of onion rings on the bottom. Now take the prepared fish. Roll each piece first in salt and then in sugar. Place one layer in the jar. Then black peppercorns and onions. Next is coho salmon. And so on up to the “hangers” of the can. Pour in vegetable oil to completely cover the product. Cover with a plastic lid (this is important). Place in the refrigerator for 5 days. Then remove and serve.

How to properly salt coho salmon in brine?

And, of course, the option with brine. Simply bring 1 liter of water to a boil and stir in 50 g of salt and 25 g of sugar. Cool the resulting liquid. Place the prepared fish (not tightly) in a clean and dry container. Now completely fill the coho salmon with brine. Cover with a lid. Place in the refrigerator overnight. Remove, dry and enjoy the taste of salted coho salmon.

Salting coho salmon at home does not require any special skills.

Of course, you can salt any red fish according to this recipe. But coho salmon is one of the best options. Although it is not included in the range of the most popular fish for salting. And in vain.

Coho salmon are wild fish. Therefore, it is much healthier than farm-raised, dyed salmon. At the same time, it is not as expensive as wild salmon.

So, salt the coho salmon.

An elementary, time-tested recipe for salting any red fish, including coho salmon, at home. No hassle. Guaranteed results.

1 kg of coho salmon fillet on the skin (usually this is just one fillet from head to tail);
2 tablespoons of non-iodized salt (you can use any salt, not necessarily just coarse salt or just sea salt);
1 tablespoon granulated sugar;
½ teaspoon ground coriander;
1 teaspoon mustard seeds;
1 teaspoon dill seeds.

The only required ingredients in the mixture for salting red fish are salt and sugar. Spices are added to taste. For example, in order to add variety to the diet, if fish is often salted. Or in cases where you come across frozen fish that has a pungent odor.

Thaw the coho salmon fillet. It is best to take it out of the freezer in advance and put it in the refrigerator to melt.

2. Mix salt, sugar, spices.

3. Cover the fish fillets with the prepared mixture. Do not rub it into the body of the fish under any circumstances. Just sprinkle it on.

4. Place the fillet, skin side down, in a glass or enamel bowl. Cover with a lid or cover with cling film and place in the refrigerator.

5. After 12 hours, turn the fillet skin side up.

6. Then, after 12 hours, put the fish back, skin side down.

If you want to get lightly salted coho salmon at home, you should keep it in salt for two days. If you like more heavily salted fish, then three days.

7. After the specified time has passed, the fish fillet must be removed from the salty liquid in which it is located, skin removed and cut into small pieces. Remaining spices should also be removed.

Red fish is used to make rolls and sushi. In European countries, they prefer coho salmon baked in various sauces. In our country, seafood is often salted. To begin such manipulations, it is necessary to observe all the nuances of preparing fish, otherwise it will not be possible to avoid spoilage of the delicacy.

How to salt coho salmon at home in a tasty dry way?

Ingredients:

1 kg fish
2 spoons of sugar
2 tablespoons salt
100 ml vegetable oil
Pack of allspice
Bay leaf 10 pcs

Recipe:

In a separate bowl, mix sugar and salt.
Wash the coho salmon in cold water and dry with paper towels.
Next, you need to put a little spicy mixture on the bottom of a deep container.
This is a mixture of salt with sugar, as well as pepper and bay leaf.
Place the fish on top, skin side down.
You cannot use fish fillets without skin, as they may fall apart during the salting process.
Next, on top of the layer of fish, place a layer of a mixture of sugar and salt with spices, and thus lay out the entire portion of fish to the very top.
Also cover the top layer with the spice mixture. Now close the container with a lid and leave it in the refrigerator for a day.
During this time you will have a decent amount of brine.
It is necessary to swap the pieces, put what was at the top on the bottom, and vice versa.
This is done to ensure that the fish is evenly salted.
After such manipulations, close the container again with a lid and refrigerate for another day.
After this, remove the fish from the refrigerator, pour out the brine, and dry with paper towels.
Brush the finished fish with vegetable oil and wrap in parchment paper.
This way prepared fish can be stored in the refrigerator for up to 4 days.
Under no circumstances should you store fish in brine, as it will become quite dense, salty and tasteless.

Pickle coho salmon

Choosing coho salmon for salting

When buying red fish in a store or at the market, it is worth noting some features of the choice of seafood. Pay attention to the scales, they should shine and be one with the carcass.
When choosing ready-packed fish in supermarkets, make sure that the fish is on crushed ice. With a little force, press the body of the carcass with your finger; if, when pressed, it returns to its original shape (there is no indentation left), this indicator indicates the freshness of the fish.
Irregularities, blood spots and smudges indicate poor quality of the product. Feel free to feel the fresh fillet; it should be moist and slightly slippery, but not sticky. When choosing whole fish, pay attention to the eyes; they should not be cloudy.
Choose coho salmon that have been frozen quickly. Always look at the production date. The presence of non-uniform frost on the meat indicates repeated freezing.

The right choice is the key to success

It is no secret that the purchase of food and semi-finished products should be approached more than responsibly. Unscrupulous sellers do not disdain anything for the sake of profit, so when choosing raw materials for a future delicacy, I pay close attention to the following points:

belly color. Almost all types of product have a white skin on the belly. If you see a coho salmon with a yellowish belly in the window, avoid it. A change in the color of the salmon indicates that it was stored for a long time and the conditions were not the best. When cooked, such fish will definitely taste bitter;
integrity of fins and tail. Broken body parts indicate that the coho salmon were thawed several times, which led to the fragility of the raw material;
appearance of the carcass. The surface of frozen fish should not have strange spots, dents, or bruises.

It is important to remember that salmon come to our shelves from Pacific waters; you will not find local red fish in Tomsk or the Urals. Therefore, avoid chilled coho salmon without labeling; most likely, the carcasses are delivered to the store frozen. And before selling, they were simply thawed and placed on ice.

Filling fish

Before cutting up whole fish, defrost it at room temperature. Do not even think about using warm water or a microwave. It is allowed to place the carcass in a container with melted liquid.
After this, rinse the fish and rip open its belly. If the product has been previously cut, this feature will facilitate the gutting process. Remove the entrails and rinse the fish thoroughly, paying special attention to the vertebral area. Get rid of darkening.
When cutting the carcass, use only sharp knives. The preparation process will be greatly facilitated, the pulp will be easily cut, and the pieces will be beautifully shaped. Cut off the head and fins of the fish.
Then trim the edges of the belly along the lower fin. Don’t rush to throw it away; you can cook fish soup with them and your head. You will end up with two equal pieces of loin. Use tongs and remove all the bones.

Fish cutting

Filling a whole fish

So, we bought a whole coho salmon. Our task is to cut it into fillets. If frozen, defrost at room temperature without using a microwave or hot water.

We wash the fish and cut its belly. If it has already been gutted, then this is easier. We thoroughly wash the belly of the fish, removing the dark layer near the spine.

Great attention should be paid to work equipment. The knives should be perfectly sharp, then the pulp will be easy to cut like butter.

Cut off the fish's head and upper fins. Then we cut out the dorsal fin from the back.

We cut off the tesha, the abdominal part of the fish, at the level of the lower fin. You can salt it separately (good for beer), or you can cook a delicious fish soup together with the head.

Using a sharp knife from the tail, cut the fish in half, working horizontally with the knife. With such a smooth movement of the knife, we cut out the spine on both sides, which also goes to the ear.

We get 2 fillets. Then use tweezers or pliers to remove the rib bones. The fillet must be perfectly cleaned.

Cutting steaks

First of all, the steaks must be thoroughly washed. Then, using a sharp knife, cut the piece in half, cut out the spine, level it slightly near the abdomen, and cut off the side a little. Using a knife, cut out a thin layer with rib bones. Fillet pieces are prepared for salting.

Recipe No. 1. Classic pickling

coho salmon fillet - 2.5 kg.
table salt - 50 gr.
granulated sugar - 25 gr.

Mix bulk products in a container convenient for you. Chop the prepared fillet into pieces. Wipe with a cotton napkin.
Dredge the fish on both sides. Place in a suitable container, cover with thick gauze for 7 hours at room temperature.
After the specified time has passed, place the fish in the refrigerator for 6 hours. The saltiness of the fish is determined by the infusion time. If you put the delicacy in the evening, by the morning the degree of salting will be minimal.
Do not keep the fillet for too long (more than 20 hours). Otherwise it will become overly salty.

Recipes for cooking on the grill, grill or grill

The ideal marinade for red fish can always be prepared using regular lemon, as its juice goes well with this fish product.

Lemon marinade

The proposed marinade contains an extreme minimum of ingredients and its main task is to emphasize the true taste of red fish.

Required:

Red fish - kilogram.
Large lemon - one fruit.
Olive oil - a couple of tablespoons.
Salt, spices, special seasonings are taken in arbitrary proportions and to taste.

Preparation:

Cleaned red fish is cut into the required portioned fragments, that is, into ordinary pieces of kebab or larger steaks.
The cut fish is placed in a container for marinating and filled with squeezed lemon juice.
The remains of the squeezed lemon are chopped and also added to the fish pieces drenched in lemon juice. The zest will give the kebabs a special citrus aroma.
Next, add olive oil and other marinade components and mix everything.
The fish should be marinated at normal temperature and just a couple of hours is enough.
After this, you can moderately salt the red fish and start frying it on the grill or grill.

A very simple but excellent marinade for red fish is made using soy sauce.

Soy marinade

This marinade is great for marinating red fish steaks.

Required:

Charcoal grilled fish recipe

Red fish fillet or ready-made steaks – kilogram.
Soy sauce - half a faceted glass.
Lemon - one medium fruit.
Granulated sugar - a teaspoon.
Olive oil – one full tablespoon.
Garlic - a couple of cloves.
Spices are at your discretion.
Salt is absolutely not needed. There is quite enough of it in soy sauce itself.

Preparation:

Steaks are formed from red fish fillets and placed in a suitable deep container.
In a separate bowl combine: soy sauce, granulated sugar, olive oil, grated garlic and squeezed lemon juice.
The resulting liquid component of the marinade is mixed and poured into a container with steaks.
Everything is carefully mixed and left to marinate under normal conditions.
Marinate for no more than two hours.
Next, the steaks are removed from the marinade, placed on the prepared grill and fried.

A similar red fish kebab on the grill will become a clear culinary favorite of all the dishes that will be prepared in nature.

Wine marinade

You can use any dry wine, but it is read that white varieties of dry wine are more suitable for red fish.

Required:

Red fish - kilogram.
A small lemon is one fruit.
Dry white wine – one thin glass is enough.
Olive oil – two tablespoons.
Spices and salt - according to taste preferences.

An excellent marinade for red fish can be prepared using any dry wine.

Preparation:

The dressed red fish is cut into pieces necessary for kebabs and placed in a suitable container.
Next, wine is poured into the container, and then spices, squeezed lemon juice and olive oil are added.
Everything is mixed extremely carefully, and the contents are left to marinate under normal temperature conditions.
You need to marinate red fish in this marinade for no more than two hours.

A similar marinade for red fish is great for preparing kebabs, both on the grill and on the grill.

Marinades based on fermented milk products, such as kefir, sour cream or matsoni, are also perfect for red fish.

Recipe No. 3. Lightly salted fish in brine

bay leaf - 5 pcs.
coriander - 5 gr.
coho salmon - 900 gr.
peppercorns - 15 pcs.
filtered water - 600 ml.
table salt - 55 gr.
granulated sugar - 25 gr.

In a small enamel container with boiling water, mix salt, sugar and spices.
Place the prepared, washed fillet in a deep container, pour warm brine over the seafood.
When the composition has cooled completely, place it in the refrigerator for 20-24 hours.

The simplest pickling recipe, without water

In my opinion, the ideal option for salting salmon. The pulp turns out to be elastic, milled well and its taste is simply amazing, natural.

We will need:

1 kg coho salmon fillet;
3 tbsp. coarse table salt;
3 tbsp. l. white granulated sugar.

How to prepare:

Mix seasonings in a separate bowl.
Place a third of the sugar-salt mixture in an even layer on the bottom of the storage container, and place one half of the fillet on top. In this case, the skin should be on the bottom.
Spread the second part of the mixture evenly over the coho salmon pulp placed in a container.
Now carefully place the remaining piece of fish, skin side up, onto the seasoned fillet.
Cover our fish evenly with the remaining salt-sugar mixture.
Close the container with a tight lid and put it in the refrigerator for 12 hours.
We turn the pieces of carcass over and put them back into the unit overnight.

After a day, the coho salmon is ready to eat; carefully remove the fish from the skin and cut into suitable pieces.

Recipe No. 5. Salting Kamchatka coho salmon

Cut the coho salmon into fillets, discard the bones. Prepare a mixture of salt and sugar in a 3:1 ratio. You can add allspice at your discretion.
Roll and rub the seafood with the bulk mixture. Place the fish on top of each other, skin side down, in a glass container. The use of metal utensils for salting is not allowed.
Pour a little vegetable oil and lemon juice into each container with the delicacy. Add dill (can be dried). Close the jars with lids and leave for about 50 minutes at room temperature.
After the specified time has passed, place the seafood in the refrigerator for 20-25 hours. If you have a lot of fish, place the leftovers in the freezer.

Coho salmon in the oven: recipe with cheese, rice and zucchini

Another option for a dish in the “tasty and simple” category, which could be considered dietary if you don’t take into account the cheese and cream. However, you can do without these components, but then it is better to bake coho salmon with rice and zucchini in pots, otherwise it will turn out a little dry. It is not necessary to cut the steaks into pieces, but if you leave them in their original form, increase the baking time of the fish by 10 minutes.

Ingredients:

coho salmon steaks – 5 pcs.;
brown rice - a glass;
zucchini – 500 g;
garlic cloves – 4 pcs.;
semi-hard cheese – 200 g;
cream 10% – 200 ml;
nutmeg – 1/2 teaspoon. spoons;
salt.

Cooking method:

Rinse the rice, add water (600 ml) and cook until it boils. Add salt at the very end. Then add a little nutmeg and mix well.
Cut the thawed coho salmon steaks into pieces, remove the skin and bones.
Sprinkle with salt and leave for 10 minutes.
Finely grate the garlic and cheese and mix.
Wash the zucchini, peel and cut into cubes. Place in a frying pan, add half a glass of water and simmer for 7 minutes.
Mix the zucchini with rice and place in a baking dish.
Place pieces of coho salmon on top and mix.
Pour cream, sprinkle with cheese and garlic mixture.
Cover with foil and bake for half an hour. After cooking without foil, cook the dish for another 10 minutes. The oven temperature throughout the entire process is 190 degrees.

Recipe No. 6. Salting coho salmon in Scandinavian style

This recipe differs from others in the complexity of preparation. Thanks to the alcoholic drink included in the dish, the fish acquires an exquisite taste after 35 hours.

crushed sea salt - 70 gr.
dried dill - 17 gr.
coho salmon fillet - 1.8 kg.
peppercorns - 7 pcs.
vodka - 70 ml.
cane sugar - 60 gr.
coriander - 9 gr.
ground black pepper - 8 gr.
seasonings - to taste

Rinse the carcass under running, cool water and dry with a cotton towel. Cut off the head and fins. Separate the carcass from the fish skin.
Halve the seafood, resulting in two equal fillets. Remove all bones. Don't rush to throw away your skin. Pour vodka into a small container.
Place the prepared fillet in a food container, add alcohol, and roll each piece in spices on both sides. Then sprinkle with dill.
Layer the fish and cover with skin. For density, wrap the resulting product with plastic wrap. Place in the refrigerator for 35-45 hours.
After the specified time, chop the seafood into pieces and store in a glass container with a lid for no more than 6-8 days.

Coho salmon baked with cream

Compound:

coho salmon fillet – 1 kg;
cream – 0.5 l;
hard cheese – 150 g;
Provençal herbs – 5 g;
salt, pepper - to taste.

Cooking method:

Sprinkle coho salmon fillet with salt, pepper, and herbs. Place in a heatproof dish.
Pour cream over the fish and sprinkle with cheese.
Place in an oven preheated to 220 degrees for 25 minutes.
After turning off the oven, leave the fish in it for another 5-10 minutes.
Coho salmon baked in cream has a delicate taste. It goes especially well with a side dish of rice or mashed potatoes. When serving, the side dish and fish can be poured with the creamy sauce in which the coho salmon was cooked. This will have a positive effect on the taste of the dish.