Salted pink salmon, like salmon, at home, very tasty: 7 recipes

It’s no secret that lovers of tasty and satisfying food consider fish dishes a separate item in their diet. But among fish dishes, red fish delicacies stand out separately. In Russia, the most popular are sandwiches and canapés using caviar and salmon meat. Making a sandwich at home is always quick and tasty; it does not require special utensils, cooking, frying, etc., just bread and fish. But if you carefully study people’s preferences, the majority of the variety of red fish species will choose salmon. Why is salmon so popular among gourmets? Everything is very simple. The meat of this fish, in addition to its delicate and appetizing pink color, has a pleasant oily taste and texture.

Few people know that it is possible to cook ordinary pink salmon so that it cannot be distinguished from salmon. But first of all, let's look at how these two breeds of red fish differ. First of all, this is the habitat in the wild. Salmon is found in the North Atlantic Ocean, the Barents Sea, and is also found in some northern lakes in Norway, Russia and Finland. Pink salmon live in the waters of the Pacific Ocean, in the eastern part of the coastal waters of the Arctic Ocean, and to spawn they enter the fresh waters of the upper reaches of rivers flowing into these oceans.

Salmon and pink salmon also differ in size and weight. Salmon is much larger; average representatives of this genus can reach one and a half meters in length and weigh about forty to fifty kilograms. Pink salmon is not so “huge”, rather modest. Large representatives reach seventy centimeters in length and weigh from two to five kilograms.

It is safe to say that cooking from these types of fish is quite popular. The meat of both salmon and pink salmon is used in salads, soups, canned food, and cold appetizers. There are also many recipes for salting these types of fish.

Salmon meat is also different from pink salmon meat. Salmon has a pleasant pink-reddish color with white veins. It is in the veins that the largest amount of fat is concentrated. When cooked, the meat retains its juiciness and looks very appetizing. Pink salmon meat has a more orange hue without white streaks and is drier and crumblier in taste. Accordingly, the price for salmon is almost twice as high as for pink salmon.

But it doesn't matter! A folk trick will come to the rescue. There is such a dish - pink salmon with salmon. How to salt pink salmon so that it is indistinguishable from salmon by taste? Salmon meat has a more viscous structure, it is denser and more elastic. It is quite possible to salt pink salmon and give it an equally attractive appearance and taste. In short, we salt pink salmon and we get awesome salmon.

No. 1. Lightly salted pink salmon, like salmon: “Classic”

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

Pink salmon is salted like salmon, and this recipe turns out to be unusually tender. At home, salting will not take much time. As a result, the fish turns out very tasty!

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

2. Make brine. Combine warm water with salt and allow the crystals to dissolve. Stir in the peppercorns and let the liquid come to room temperature.

3. Dip the fillet pieces into the brine and let sit for 10-15 minutes. Remove them and immediately place them on paper towels to dry.

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

5. Place a light pressure on top (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 it.

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 fillet part without skin. Chop into slices of 4-5 cm each. Combine granulated sugar and salt.

2. Take a container for pickling. Sprinkle a little salt on the bottom and smooth it out. Place the fish in the first row, maintaining a certain distance between the pieces.

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

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

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

Lightly salted pink salmon with salmon recipe in 5 minutes can’t be faster

This is perhaps the fastest way. Then the fish turns out very tender and lightly salted. But we all know that the degree of salinity depends on the time of salting. Therefore, the fewer minutes, the less salt it will absorb. We will cook this option in brine; to do this, prepare it in advance, since you need to use it cold! Read the recipe for how to prepare it.

Ingredients:

No. 3. Salted pink salmon with onions, like salmon

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

Pink salmon with salmon and onions is easy to prepare. We offer a step-by-step pickling recipe.

1. Clean the carcass from the ridge, tail, fins, and head. Cut the sirloin with skin into fairly large slices.

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

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

4. Place in the cold, time for 12-14 hours. Salted pink salmon, like salmon, will be ready after this time. At home, it turns out very tasty when eaten with chopped greenfinch.

With vodka

This recipe for salting pink salmon allows you to use the largest pieces of fish possible. Can be cut into large pieces, approximately 10 cm.

Ingredients:

Pink salmon 1 carcass with a total weight of approximately 0.7-1 kg.
Vodka or moonshine in the amount of 4 tbsp.
Salt – 3 tbsp.
Sugar – 1 tbsp.

Chef's tip! You can use different types of alcohol - cognac, it will add specific notes to the finished dish.

Here's how to salt pink salmon step by step, like salmon:

Pink salmon is prepared - washed, dried, filleted. To flatten it, you need to cut it into two parts along the ridge with a knife. Then cut off the spine from the other half. Carefully remove the abdominal bones.
In a container, mix sugar and salt with vodka until the dry ingredients are completely dissolved.
Then put pieces of prepared fish into a container and coat each of them with the resulting mixture. It is advisable to stack pieces of fish one on top of the other in order to salt intensively.
It is necessary to close the container and leave in the refrigerator for approximately 5 hours.
To use for food, take the pieces out of the container and dip the resulting brine with a paper towel.

No. 4. Lightly salted pink salmon with lemon for salmon

lemon with thin peel - 1.5 pcs.
vegetable oil - 125 ml.
fish fillet - 800 gr.
granulated sugar - 1.5 tbsp. l.
salt - 1 tbsp. l.
ground black pepper - 5 pinches

Pickling pink salmon for salmon is often done with the addition of lemon. At home everything is quite simple.

1. Cut the fish fillet 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 into slices. Place the fish in a bowl and alternate layers with lemon.

4. Install a pressure that is not too heavy (2 kg will be enough). Time it around 8 hours. Next, pour in the oil and wait another 3-4 hours. Try it!

With lemon

Many people love it when fish has a piquant sourness. In order to get this taste, when salting fish you need to add lemon as one of the ingredients. It is this that makes it possible to obtain such a familiar combination, which is used not only for salting, but also for other types of processing, including thermal ones. Using this option, you get salted pink salmon similar to salmon, which can be slightly salted to taste or, on the contrary, more intense. But in finished form we get it awesome and juicy.

Ingredients:

Whole pink salmon – 1 pc.
Salt - 40 g.
Sugar – 15 g.
Lemon – 1 pc.
Vegetable oil – about 120 g.

Step-by-step cooking process:

After cutting off the tail, head and fins, gut the fish. After removing the ridge and carefully, so as not to damage the muscle structures, fillet it. If possible, remove the belly bones. If this is difficult, then use ordinary tweezers.
Then carefully remove the skin. This process should be done without haste to avoid damaging the muscle structures.
Cut pink salmon into thin pieces and place in a deep container with a lid. Season with salt and sprinkle sugar on top. Pour in the oil and mix gently.
Wash the lemon and cut into thin slices. Place them on the fish.
Cover with a lid and place in the refrigerator for 5 hours. It happens that the fish sits longer, so it will simply become saltier.

Then you need to carefully remove the pieces of fish from the resulting brine. If desired, you can dry with paper towels and serve. In this recipe we get amazing juicy fish, shaded with light sourness and the smell of citrus.

No. 5. Pink salmon “Scandinavian style”, 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. The result is a very tasty snack.

1. Rinse the fish and remove excess moisture. Remove the skin and set aside. It will also be needed for salting.

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

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

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

Very tasty salted pink salmon at home, like salmon (dry salting recipe)

The first recipe that we will consider is the technology of salting without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, the red fish itself.

Of course, you will have to tinker with preparing the red fish, but if you know what awaits you - a flavorful and satisfying appetizer - you can work hard.

Ingredients

Pink salmon – 1-1.5 kg;
Sugar – 2 tbsp. l.;
Salt – 3 tbsp. l.

How to salt pink salmon correctly and tasty at home without marinade step by step

Cutting up a red fish carcass for dry salting

We defrost the entire pink salmon in advance (as described above), but not completely. Let the carcass remain a little icy - this will make it easier to cut it.
So, we clean the still slightly frozen fish of scales, then cut off the head (it is not suitable for salting, but you can make a tasty fish soup from it) and rip open the belly, removing all the entrails.
Under running water, wash the cut, cleaned pink salmon inside and out.
Now we make an incision on the back. The fins can be removed at this stage, but if they do not bother you, you can cut them off later along with the skin.

***For those who want to salt the red flesh with skin, I advise you to cut off the fins not with a knife, but with scissors (as already written above).

Using a knife and our own hands, we separate the delicious meat from the salmon family from the skin. If the skin has separated from the meat, carefully cut it off. We carry out this labor-intensive procedure on each side.
We also cut off the tail - we don’t need it: it has quite a lot of bones and veins, so it, like the head, can be safely left for cooking homemade fish soup.
Finally, we separate the fish from the ridge. We do this exclusively with our hands, since they feel the bones that need to be removed better than any device. At this point, the cutting of the pink salmon is completed - the beautiful tender fillet is ready for salting.

Step-by-step dry salting of pink salmon in pieces

First, combine the specified amount of salt and sugar in a bowl.
We divide the fillet into pieces (but if you want to salt the fillet, you can skip this step).
Pour the sweet and salty mixture into the bottom of a glass container (for example, a food container).
Next, place the fish pieces on it, sprinkle them thoroughly with the same mixture and cover with a second layer of chopped pink salmon. Sprinkle the second layer generously with salt and sugar and cover the container tightly with a lid.
We put the red fish to salt in the refrigerator for a day (not to be confused with the freezer). After 24 hours, the fish will be completely salted and ready for tasting.

This completes the classic dry salting process. You can try your delicacy and enjoy its extraordinary aroma and even more original taste.

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

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

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

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

3. Store in the refrigerator. After a day, remove the gauze and spices. Start tasting.

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

pink salmon fillet - 0.9 kg.
sugar, salt - 5 tbsp. l.

Salted pink salmon turns out 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. Place in a bowl and pour in the brine.

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

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

Recipe for lightly salted pink salmon, tender and juicy like salmon

Using an analogue of expensive seafood was a real discovery for me. This dish combines all the best qualities of salmon. At the same time, it resembles the delicate and moderately fatty taste of juicy salmon. We will salt using the dry method, without brine.

This dry salting with onions and peppers will take some time. However, the result will be worth it. So, let's start preparing an inexpensive, wonderful snack.

Ingredients:

pink salmon – 1 piece
salt – 6 tablespoons
sugar – 1 tbsp. spoon
black peppercorns - to taste
onions – 2 medium heads
vegetable oil – 0.5 cups

Preparation procedure:

The first stage is defrosting and cutting the carcass. The bones can be pulled out along with the spine. To do this, cut the fish into two halves and remove the backbone and ribs. Rinse and dry Afterwards, separate the fillet from the skin. They should be immediately cut into uniform pieces that will be convenient to eat.
Next, mix salt and sugar. Dip the fish pieces into the mixture. The better these components are absorbed, the tastier and richer the taste will be. When you have done this, place all the pieces in a bowl. Cover it and leave it at room temperature for 30 minutes.
At this time, you can prepare the pepper, bay leaf and onion. The latter must be peeled and cut into rings. Next, you will need to rinse the fillet under running water and dry with paper towels.
Place fish slices with onions, peppers and bay leaves in dense layers in a bowl. You can press down on top with a little pressure. For example, put a jar of water. Leave for one hour. Over time, the onion will release its juice and soak the fish. She will be simply amazing.

This dish is already very tasty in itself. Lightly salted pink salmon can serve as both a main treat and as an appetizer. It is very good to serve along with whole roasted potatoes.

Pink salmon “under salmon” in brine

Ingredients:

Frozen pink salmon - 1 kg;
Table salt or sea salt (coarse) – 4–5 tablespoons;
Boiled water - 1 liter;
Vegetable oil, odorless.

Procedure:

Preparing pink salmon for salting.
We wait until our fish defrosts a little at room temperature or on the bottom shelf of the refrigerator.
We cut off the head and fins, take out the insides, and wash them well from the inside.
Remove the skin, separate the meat from the bones and cut into portions.
Separating the meat from the bones of pink salmon

Remove the skin using a kitchen knife

Cut the pink salmon into pieces about 2 cm thick

Preparing the brine:

In a liter of cooled boiled water, add 4-5 tablespoons of table salt (not iodized), mix everything thoroughly until completely dissolved.
Mix salt and boiled water thoroughly
Place the pieces of pink salmon in the brine and leave for 15–30 minutes. The longer we keep it, the saltier the fish will be.

Soak pink salmon in brine for 15-30 minutes
We take the pieces out of the brine onto a paper towel and let the brine drain for a while.
Transfer to a plastic or glass container and pour in odorless vegetable oil.

Transfer the pieces of pink salmon into a special bowl and add vegetable oil

Pink salmon will be ready in 6 hours.

Shelf life: up to 7 days in the refrigerator.