Salted pink salmon at home is as tasty as salmon. How to cook in brine

Composition, calorie content, nutritional value of salted pink salmon

Pink salmon, like other varieties of red fish, is saturated not only with fatty acids and proteins, but also with rare substances: iodine, vitamin PP, sulfur, chromium, phosphorus, cobalt. Delicious pale pink fish meat includes macro- and microelements in large quantities. Of all the types of fish from the salmon family, pink salmon contains the least fat.

Pink salmon prepared in a certain way allows you to avoid excess weight. Not all fish processing methods meet dietary standards. If you choose the most suitable options, then it is better to boil pink salmon or steam the fish. The table shows the calorie content of pink salmon meat depending on the type of processing.

Calorie table for pink salmon per 100 g of fish:

Processing method	Calorie content of a fish dish, kcal
Baking	128
Canning	136
For a couple	162
Frying	281
Salting	169
Cooking	168
Hot (cold) smoking	161 (169)

A fresh product with a calorie content of 142 kcal, practically free of carbohydrates, contains 20.5 g of protein and 6.5 g of fat per 100 g of fish. Pink salmon caviar has a calorie content of about 230 kcal. Proteins, fats and carbohydrates in pink salmon are contained in a ratio of 1:0.3:0.

The body will receive nutrients without excess fat in the required quantity if you eat no more than 200 g of pink salmon per week.

A variety of dishes made from this fish, high in protein, have high nutritional value. The digestive system digests carbohydrates faster than proteins, so a person feels full longer after eating pink salmon. It should be remembered that the use of sunflower oil increases the calorie content of a fish dish.

The benefits and harms of salted fish

Regular consumption of dishes with pink salmon reduces the risk of strokes and heart attacks. The benefit of fish from the salmon family is the presence of omega-3, a fatty acid that improves the activity of the cerebral cortex. Pink salmon containing iodine in large quantities normalizes the functions of the thyroid gland. Pyroxidine and histidine in pink salmon strengthen the nervous system.

The content of polyunsaturated fatty acids in pink salmon allows:

maintain youth and improve skin color;
eliminate depression;
reduce blood sugar;
stabilize blood pressure;
strengthen nails and hair;
normalize reproductive function;
improve the mucous membrane of the digestive system.

Pink salmon is a seafood product that, when salted, contains many vitamins and few calories. Those who want to lose weight should not fry pink salmon, since fish with a high content of vegetable fats has a high calorie content.

For weight loss, an effective diet menu includes dishes made from salted pink salmon, the use of which eliminates the accumulation of fat in the body.

Pink salmon is not recommended for people with individual intolerance to iodine and phosphorus or those with allergies to seafood. For people diagnosed with gastritis, liver disease, stomach ulcers, pancreatitis, duodenal ulcers, nutritionists recommend boiling or steaming fish. A serving of fish for single consumption is 60 g.

What are the benefits of red fish bellies?

Lightly salted fish is found on store shelves quite often, and salmon is a real delicacy.
Not everyone can afford to buy, especially regularly.

Although spending money sometimes makes no sense.

If you prepare bellies correctly, they will be extremely beneficial for the body, and when freshly frozen they are several times cheaper than when they are already salted.

First of all, we are talking about getting the amount of vitamin B, P, and omega fatty acids necessary for full life.

Regular consumption of salmon helps:

normalization of the nervous system;
improved sleep;
improving performance;
stimulation of metabolism;
regulation of blood sugar;
restoration of the functioning of all internal systems and organs.

All parts of the carcass bring health benefits, but it is the bellies that are most valued, and the paradox is that they are also the cheapest.

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It's because of the fat.

For some reason, it is believed that after trimming these parts, representatives of salmon instantly become a dietary product.

In fact, fats and other healthy components are evenly distributed throughout the carcass, so don’t be afraid to gain weight.

Yes, this product is quite high in calories, but no one eats kilograms of their bellies. And due to fatty acids, whose task, on the contrary, is to stimulate metabolism, excess weight not only does not appear, but also goes away quite effectively.

It should also be noted that the long-lasting feeling of fullness that is noted when eating salmon bellies, and this is also a step towards a slim figure.

However, the fish will only be beneficial if it is of high quality. It is ideal if you find salmon raised in natural conditions on sale.

Subtleties of salting pink salmon at home

Salting pink salmon can be wet or dry. The carcass should be thoroughly prepared before processing by defrosting the fish in the refrigerator for 2-3 hours. Pink salmon can be taken fresh whole or cut into fillets. The product should be tested before purchasing. Pink salmon usually has a pleasant smell, and the fish carcass should return to its original shape after pressing on it.

Cutting pink salmon before salting must be done in stages:

Cut off the head of the fish, remove the tail, fins, make an incision in the abdomen and remove the entrails.

Salted pink salmon must have all limbs trimmed.
Rinse the carcass in running water.
Divide the pink salmon into 2 halves along the ridge and remove all the bones.
Remove the skin from the fish to salt the fillets.
Rinse pink salmon with water and dry.

The container for salting pink salmon should not be metal, otherwise the fish meat will taste unpleasant. It is better to use glass or ceramic food containers. Before salting food, you should prepare a convenient weight that can be placed on top. This will ensure even brining of the fillet.

How to properly cut red fish

Salting pink salmon begins with proper cutting. If you bought ready-made fillets, there will be no questions. You just need to check that there are no bones left in the fish pulp and, perhaps, give a piece of fish a beautiful shape by cutting off the thin edges.

It is often profitable to buy a whole pink salmon carcass. Then you'll have to tinker:

Cut the fish belly in the direction from the anal fin to the head and remove the entrails.

Cut off all fins.
Remove the head and tail from the fish.
Make a cut along the back.

Alternately separate the fillets on both sides from the central bone by moving the knife along the ridge, touching the fish vertebrae with the side of the blade.
Remove all the seeds from the resulting pulp.

If you are lucky enough to buy fish with caviar, you can also salt it, but this is a topic for another discussion. Cut off fins and heads make an excellent broth for fish soup.

Dry salting of pink salmon at home

Salted pink salmon at home can be prepared in two ways. For the dry type of pickling, you do not need to prepare a marinade, juice or brine. In this case, you need to use only salt with spices. Salting may take 1-24 hours, depending on the salting option.

Dry salting recipe step by step:

Divide pink salmon meat (1 kg) into 2 parts.
Combine salt (2 tbsp) with sugar (1 tbsp), add ground and allspice 5 g and 5 peas, respectively.
Rub the fish meat with the mixture and place both parts of the cut fillet with sprinkled sides one to the other, adding 2 bay leaves.
Place the fish, wrapped in a paper towel, in a bowl with a lid, placing a weight on it.
Place the fish in the refrigerator and keep for 24 hours, turning both parts over every 5-6 hours.

To make the product lightly salted, you need to leave pink salmon in a cold place for a day. You can prepare salted fillet 2-3 days in advance. After removing the pink salmon, you should clean the fish from any remaining salt.

Nuances of salting pink salmon

It is necessary to remove all the bones from the fish, because when further using the finished product, it is inconvenient to remove the bones. For this purpose, use special forceps or ordinary tweezers, pliers, tweezers that you have in the house.
If the bones from the fillet are difficult to remove, this is a sign of fresh fish.
For salting, use only coarse, non-iodized rock or sea salt. Small particles of salt penetrate too actively into the fish mass, which leads to oversalting of the product.
Pink salmon is better salted if you use pressure. This way the fish mass releases juice more intensively and absorbs salt and spices.
Most recipes contain sugar, which can be omitted, but then the fish will be tough. Delicious, tender pink salmon is obtained only if a sweet component is used for salting. You can choose the proportion of salt and sugar at your own discretion. Often they take twice as much salt as sugar.
Lightly salted pink salmon goes well with lemon, olives, dill and parsley.

Quick salting of fish fillets

You can salt pink salmon fillets at home in an hour. Boil and cool 1 liter of water, add 5 tablespoons of salt. per 1 kg of product. Pink salmon, cut into strips or small pieces, should be lowered for 8-10 minutes. in salty brine. Remove the salted fillet from the water and dry with a cloth or paper napkin.

Place pink salmon in a food container, pour sunflower oil over each layer of fillet. Place the sealed container with pink salmon in the refrigerator for 40 minutes . The finished fillet can be served with spices as a separate dish, or you can make sandwiches with fish.

Prepare salmon bellies for salting:

Rinse the bellies well. Then you need to clean the scales. It's not very easy and fast, but it will be more enjoyable to eat. You can also eat the skin of the salmon; it is a little tough at first, but when you chew it, it becomes soft. It should also be noted that fish in the skin and under the skin contains a storehouse of “good” fats and vitamins! You can salt the bellies of salmon without peeling the scales, the taste of the fish will not change, but the eaters will have scales all over their hands :)

Sprinkle the fish with sugar, salt and ground black pepper on top and mix well. Add peppercorns there too. We take a cup or pan in which we will salt.

Separate mention must be made about containers for salting fish. It should not be made of aluminum or unstable materials such as plastic, since vinegar, salt and sugar create a very aggressive environment. Here you can not only ruin the pan, but also get a harmful product. So take something that doesn't oxidize. I use a steel (stainless steel), glass cup or enamel pan. In addition, the dishes should not be wide, otherwise all the brine will spread over it and the fish will not be salted.

Place the bellies in a cup. Add vinegar to the water and pour the fish well on top. We take a flat plate or lid, which would almost coincide in diameter with the cup in which we salt the fish (if the plate is small, it will not be able to press down all the fish evenly; if it is large, then there may be problems with removing it later). We place the plate on top of the fish and press it down with a weight. The weight for salting should be approximately 2-3 times larger than the fish. I poured water into a one and a half liter jar and put it on the lid. The jar pressed the plate tightly and the brine even came out a little onto the plate.

Please note in the photo that the brine covered the entire fish and even leaked a little onto the plate - this condition is mandatory, otherwise the fish will spoil. If any areas are without liquid, add a little water and shake the pan slightly to mix.

Now we put the fish with the load in a cool (preferably dark) place for 2 days. After 2 days, drain the brine. We get the fish. When I serve it, I also sprinkle it with the juice of half a lime. A few thin slices of lime can be placed on the fish for beauty. All! Our delicious salmon bellies have been salted and you can try them! Enjoy your meal!

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After cooking you will receive 4 servings
Preparation time: 2 days

Fish appetizers

Helpful tips for salting:

– it is not necessary to add vinegar, but I like it with it, as it gives sourness; – you can use apple cider vinegar, the taste will be softer.; – when salting, you can add various spices, for example, in stores they sell special ones “For salting red fish,” but I don’t use them. You can experiment with spices yourself, for example, add a little paprika, dry ground ginger and mustard seeds, and the taste will be spicy; – buy only the freshest bellies, since they are not subjected to heat treatment when salting. When you choose, don’t be lazy to smell them. Good fish has a pleasant, slightly oily fishy smell without any mustiness. The skin of fresh bellies should be white - without yellowness or plaque; – salted bellies are very good as a cold appetizer, but they can also be added to salads, it turns out very tasty! – you can vary the salt and sugar to your taste – you can add more of them. It is better not to remove sugar completely; it not only adjusts the taste well, making it richer, but is also a preservative that prevents the fish from spoiling; – some people add 1 tablespoon of cognac per 1 kg of fish when salting.

Salmon, trout and some other types of fish, which are quite expensive offerings on the market, are called “red” not so much because of the color of the meat, but in order to emphasize both the amazing taste and the incredible benefits of the product. The salmon family includes many species, but they are very similar to each other, so a recipe for preparing one fish can be quite successfully applied to another.

I offer a selection of recipes on how to salt the bellies of salmon or other red fish at home, how to properly store them, what to serve them with, and why they should be present in the diet of every family.

How to salt pink salmon “for salmon”

You can get juicy pink salmon fillets after salting if you cook the fish “like salmon.” The recipe involves salting fish meat in brine or dry cooking. To do this, you need to boil 1-1.3 liters of water, then cool it, dissolve salt in the amount of 5 tbsp.

Clean the cut carcass from bones and cut into 4 cm pieces, then place in salt water for 10 minutes. After drying the fish with a paper towel, place the pieces in a glass food container. Pour sunflower or olive oil over the pink salmon so that it covers the product, otherwise you need to move the pieces periodically every 5-10 minutes.

Keep the fish in the refrigerator for an hour. Pink salmon salted “like salmon” acquires a delicate taste. If there is too much salt in the finished product, then soaking the fish in water will make the fillet less salty.

Pink salmon like salmon

Do you want to enjoy an expensive delicacy at low financial cost? In this case, you should buy pink salmon fillet and, with the help of simple manipulations, turn it into “salmon”. Pink salmon differs from its “relatives” in its low fat percentage, so to make the fish tastier, you need to increase the fat content of the product. Vegetable oil is used for this purpose.

Salting fish in brine with sugar

Brine with added sugar allows you to prepare pink salmon with a special rich taste. Having dissolved salt and sugar (3 tbsp and 2 tsp) in 1 liter of boiled and then cooled water, prepare a brine with spices.

To the marinade you need to add bay leaf, white or black pepper to taste, and a little ground mustard.

The fish cut into small pieces must be poured with brine and left for 3 hours. It is better not to defrost the fish completely, since the meat can fall apart in the brine. Lemon juice added to the brine will help eliminate the bitterness of red fish. You can use vinegar in small quantities.

How to pickle pink salmon in mustard sauce

If you use mustard sauce to salt pink salmon, the fish will have a pleasant piquant taste.

Products needed to prepare the dish:

pink salmon meat - 1 kg;
sugar - 3 tbsp;
olive oil - 5 tbsp;
vinegar - 2 tbsp;
spicy and sweet mustard - 1 tbsp each;
salt - 3 tbsp;
dill to taste.

The fillet, cut into equal pieces, should be placed in a bowl, pouring a small amount of olive oil on its bottom. Add salt, sugar, dill to the fish. Place the lidded container in a cool place for 2 days. Serve the fish in a sauce made from a mixture of sweet and spicy mustard and olive oil.

Lightly salted fish per day

When salting pink salmon in a simple way, you need to take 2 tbsp. sugar and salt per 1 kg of fillet. For salting, you can use the mixture and spices, rubbing the fillet with them. Place the fish in a container with a lid and keep in the refrigerator for a day or more. Fish should not be stored in it for more than 4 days.

You can prepare pink salmon a day in advance from the same products in another way:

Cut the carcass into fillets.
Combine salt and sugar in a bowl.
Place the fish in a bowl, sprinkling each portion with the mixture from the bowl.
Leave the dishes in the refrigerator for a day.

The finished fish can be removed from the refrigerator and cut into pieces. It is delicious not only as a separate dish. Lightly salted pink salmon is suitable for adding to salads.

Quick salting of pink salmon in one hour

To quickly salt fish in 1 hour, you will need 2 medium-sized carcasses weighing about 1 kg. The algorithm of actions is as follows:

the carcass must be prepared - the uneviscerated fish is cleaned, freed from scales, the head, fins and tail are cut off, washed thoroughly in cold water;
an incision is made and the backbone is removed along with the rib bones, the skin is carefully removed, the resulting fillet is cut into narrow pieces 2-3 cm wide;
prepare 1.5 liters of solution from water and salt so that peeled potatoes can float; it is better to use standard coarse salt;
the fillet is placed in a pan with brine and left for 20 minutes, then it must be rinsed with cool water;
dry with paper towels;
salted slices are laid out in layers in a deep container.

You can use a glass jar. Spices for fish and bay leaf are poured into the bottom of the container, then a layer of fish is placed. Place evenly layer by layer, not forgetting the spices. If desired, you can pour the layers with vegetable oil. Place the jar in the refrigerator for about 40 minutes. After this time, the dish is ready to be served.

Quick pickling in 1 hour with olive oil, you will need:

frozen fish fillet – 800 g;
clean water – 400 ml;
medium or coarse salt - 2 tbsp. l.;
olive oil – 100 ml.

Before preparing lightly salted pink salmon, the fillets are not completely defrosted. This will make it easier to cut it into small pieces. The slices are carefully placed on a cutting board or plate.

How to pickle pink salmon after freezing

Salted pink salmon at home can be prepared from frozen fish if fresh is not available. It is easier to cut up a thawed product, so to defrost you should leave the pink salmon overnight in the refrigerator on a shelf. Defrosting at room temperature takes 2-3 hours. You cannot use a microwave oven to defrost a pink salmon carcass.

Ice particles accumulated in the fibers of the fish disrupt the texture of the meat, which leads to the loss of pink salmon’s beneficial qualities. Freezing or thawing of fish was carried out several times if, when cutting the product, the bones were easy to separate from the meat. The larger the carcass, the meatier the fillet will be, which greatly simplifies its preparation.

Dry salting of pink salmon after freezing can be done step by step:

Clean the scales from the fish (1 kg) after defrosting, remove the head, about 10 cm of the tail, fins, and rinse the carcass.
Cut the fish belly to remove the entrails and rinse the fish.
Cut the meat into fillets into pieces, which can be with or without skin.
Combine salt (2 tbsp) with sugar (1 tbsp), adding spices to taste, pour the fillet mixture into a deep bowl.
Leave the container with pink salmon in the refrigerator for a day.
Remove the salt-soaked fish and remove any remaining marinade mixture, dry the fillets with a paper towel and cut into pieces.

Salting fillets after thawing using the wet method requires the preparation of brine.

Water must be boiled with the addition of the following ingredients per 1 liter:

dry mustard - 1 tbsp;
bay leaf - 1 piece;
sugar - 2 tbsp;
salt - 3 tbsp;
pepper - 10 peas.

The brine boiled with all components should be cooled to room temperature. Pour the cooled marinade over the pre-cooked fish. Pink salmon should be cut into 5 cm pieces.

Cover the dish with a lid and place the fish in the marinade in a cool place.

It is enough to keep the fillet in it for 8-12 hours or leave it for 3 days. Then you need to remove the pink salmon and pour the pieces with odorless sunflower oil.

Quickly salted fish fillet

Salting pink salmon is a quick and inexpensive way to prepare delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their implementation.

But there are two main ways:

dry when only spices are used;
and wet, in which the fish is salted in a marinade or brine.

Published: 01/02/2018 Posted by: Natasha.Isa. Calories: Not specified Cooking time: Not specified

Pink salmon is a type of fish that can be easily and simply 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 to the table along with onions, which will make the dish even tastier. There is an excellent fish store near my house and, to be honest, I am a frequent customer there. The goods there are always fresh and the sellers will always advise me what is best to buy. Recently I really wanted to salt some fish for the holidays, and I decided to stick with 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 was best for me to buy. Of the inexpensive varieties, I was advised to buy pink salmon, which pleasantly surprised me in price. The seller even told me how best to pickle it. When I got home, I immediately defrosted the fish, separated the backbone, divided it in half and started salting it. I salted one half of the fish and froze the other half so that I could salt it again the next holiday. Read my recipe below, I hope you like it. Now I will always salt pink salmon in oil with onions. This one turns out 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. black peppercorns.

Step-by-step recipe with photos:

Dissolve granulated sugar in water, add the same and salt. Stir until they dissolve. Place thawed pink salmon in the marinade, add spices and leave to marinate in the refrigerator for 4 hours. We use pink salmon with peel. Then we'll clean it. The finished salted pink salmon has slightly changed color and this is a sure sign that it has been well salted. Place the fish on the board and cut into long and thin slices. Since we salted the pink salmon with the peel, we cut off the fillet and the peel should remain on the board. Place pieces of pink salmon and onions in layers in a glass jar. Cut the onion into half rings. Fill the fish with vegetable oil and put it in the refrigerator. You can eat it that day. In general, fish in oil can be stored for about a week in the refrigerator. Serve the pink salmon in oil chilled. A wonderful snack is ready! Bon Appetite!

Most people buy frozen pink salmon because they live far from sea areas. Salted pink salmon is a very tasty and healthy product that is not at all difficult to prepare at home.

Pink salmon meat is distinguished by its plasticity and richness in protein. Pink salmon is nicknamed “pink salmon” for the specific color of its meat. The presence of a large amount of fatty acids in the meat makes pink salmon one of the healthiest fish.

The delicate and elastic texture of pink salmon meat allows it to quickly absorb salt. Cooking pink salmon at home can take no more than 24 hours. You should start cooking fish immediately after defrosting it.

It should be noted that 85 grams of lightly salted pink salmon contains 10 grams of excellent fish oil.

Fish meat has a slight bitterness and this factor should always be taken into account during the salting process. The presence of salt will minimize bitterness, and sugar and spices will give the fish meat a delicate taste.

The following seasonings can be added to pink salmon meat:

dill;
parsley;
black pepper;
white pepper;
peppercorns;
rosemary;
mustard;
garlic;
Bay leaf.

There are several options for home-salted pink salmon:

sugar present in the brine can give the dish a piquant taste;
for cooking with oil, it is better to use regular vegetable oil;
If you cover pink salmon with a weight while cooking, it will begin to release juice;
Using powdered sugar will give you a more delicate taste;
Only rock (coarse) or sea salt is suitable for salting;
It is advisable to cook pink salmon in glass, ceramic or plastic containers.

Interesting!
100 grams of salted meat contains 19% vitamin A.

It is necessary to defrost a frozen fish carcass naturally, without forcing this stage. You can remove the skin of the fish before cooking, although most recipes are designed to be salted with the skin on.

Salted pink salmon is considered a delicacy, so the salting process must be taken seriously. Before preparing it, the head, fins and bones are removed. Therefore, only the flesh of the incredibly tasty pink salmon meat can be salted. After proper cutting, you should end up with two pieces of fish meat, called fillets. Other recipes call for smaller pieces of fish.

As already mentioned, there are several ways to prepare salted pink salmon. Here are some of them:

Lightly salted pink salmon.
This method involves keeping pink salmon meat for a short time in a salt solution.
Spicy salted pink salmon.
All kinds of spices and aromatic herbs are added to the salt solution.
Dry salted pink salmon.
The fish is simply rubbed with salt or salt and sugar, without the use of water.
Pink salmon salted in oil.
The basis of the marinade for preparing pink salmon meat is vegetable oil.

After freezing, the texture of pink salmon meat loses some of its qualities due to the appearance of ice in the tissues, which slightly soften the fresh product. When cutting a carcass, you should pay attention to how easily the tissue separates from the bones. If the bones are easily separated from the meat, it means that the carcass has undergone several freezing/thawing processes. Naturally, such meat will not allow you to obtain a high-quality final product. If the process of separating the bones was not so easy, and the meat is tender and elastic, then you can begin the salting process. The larger the carcass, the meatier the fillet and the easier it is to cook.

A simple recipe consists of simply rubbing a salt-sugar mixture into pink salmon meat. At the same time, you need to take 2 times more salt than sugar. There is no need to skimp on the mixture. This means that the meat must be cooked generously and thoroughly.

After this, the fish is placed in the refrigerator for one day. The concentration of salt and sugar is prepared depending on the degree of salting. The less salt, the less salted the product will be. But here it is also very important to maintain the proportions with sugar. Fish prepared using this technology lasts for a short time.

The simplest recipe involves fish and salt. Pour salt into a glass or ceramic bowl, about 1 cm in size, and lay out the fish fillets, skin side down. On top, the fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

cover the fish with a lid;
place a weight on the fish fillet;
or cover the fish fillet with cling film.

The fish is cooked for 24 hours. This technology is the basis for all recipes.

The Japanese salt pink salmon using sea salt. The cooking technology is as follows:

Weighty pieces of fillet, with skin removed, are dried with a paper towel.
The same pieces of fillet are generously sprinkled on all sides with sea salt and placed in 3-4 layers of paper towel.
In this state, the fish is placed on a sieve, and some kind of vessel is placed underneath.
All this is placed in the refrigerator for one day.

The Japanese believe that sea salt makes meat more natural, with a specific soft pink tint.

It should be recalled that the longer the fish is kept in the salt composition, the saltier it will be. Therefore, it is not recommended to salt fish for more than 3 days.

Dry pickling, using spices and sugar

In addition to the usual, simple salting of fish, there are options when sugar and spices are added to the salt. The following method of preparing pink salmon is suggested:

The backbone and other bones are removed from the carcass.
The fillet is divided into two parts.
The meat is processed on all sides with a mixture consisting of salt, black pepper, sugar, chopped dill and parsley. You can put a few bay leaves on top and sprinkle with lemon juice.
Place one piece and another on top.
Keep the fish in the refrigerator for a couple of days.
After this period, the fish must be cleaned of excess salt and seasonings.

Need to know!
In order for the fish to be evenly saturated with lemon juice and spices, it must be turned over 2 times a day.

In this recipe, replace lemon juice with vinegar, and pepper with grain mustard.

“Wet” salting involves the presence of a salt solution with spices prepared in water. It is prepared as follows:

Up to 2 liters of water are poured into the bowl and brought to a boil.
Add 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns to the water.
All this is cooked within 10 minutes.
After the broth has cooled, it is filtered.
Pieces of fish are filled with this composition.
Place in the refrigerator for one day.

In this quantity you can salt up to 5 kg of fish. If the carcass is smaller (about 3 kg), then the number of components should be reduced by 2 times.

Pink salmon meat is not very fatty and has a slightly bitter taste. Vegetable oil allows you to make meat fattier. If you use it in a recipe, you will hardly be able to distinguish pink salmon from salmon.

Cooking technology:

The water needs to be boiled, then cooled and added 5 tbsp. spoons of salt.
Thawed fish is cut, removing all bones and cut into pieces up to 4 cm wide.
Sliced fish are placed in brine for ten minutes.
After this, the pink salmon meat is placed in a glass or enamel bowl and filled with vegetable oil.
The oiled fish is placed in the refrigerator for about forty minutes.
If the fish is not completely filled with brine, then the pieces should be turned over every 15 minutes.

As a result of such actions, a finished product is obtained that matches the taste and color of salmon. In this case, you need to take a carcass weighing up to 1 kg.

If, as a result of salting pink salmon, the fish turns out to be very salty, then it can be soaked in ordinary water.

Salted pink salmon goes well in salads, cold appetizers, sandwiches and tartlets. Not only is pink salmon very tasty, it is also very healthy. Homemade salting guarantees high quality of the final result, since the recipes do not contain various flavorings and preservatives, which cause significant harm to human health.

Just recently, I sincerely believed that delicious salted pink salmon was an exclusively store-bought product. Moderately salty, tender, with a subtle, completely unobtrusive aroma of spices. It seemed extremely difficult to maintain such an ideal balance on your own. In fact, everything is not so difficult. Salted pink salmon at home is very tasty and can be prepared simply. Even those who have never cooked anything can handle it! Just follow the step-by-step recipe, and within a day you will have tender and aromatic salted pink salmon ready (which, by the way, costs at least half as much as store-bought).

Ingredients:

fresh frozen pink salmon – 1 carcass per 1-1.2 kg,
salt – 2 tbsp. l.,
sugar – 1 tbsp. l.,
coriander – 1/3 tsp,
peppercorns (preferably a mixture) – 1/3 tsp,
mixture of aromatic herbs (I use Provençal) – 1/3 tsp.

How to salt pink salmon milk

The milk of fresh pink salmon can be salted dry or wet, just like the fish itself. The milk extracted from it must be washed with running water. Before salting, you should check the degree of drying of the milk.

For pickling, you need to prepare a mixture of salt and sugar, taking 20 g of them in equal proportions. This amount of dry mixture will be enough for 400 g of milk. If they are completely dry, you can sprinkle them with the prepared mixture, adding a little spice to it to taste.

Milk in a sealed container should be shaken several times and placed in the refrigerator for 2 days. You need to periodically remove the lid from the container, but do not remove the dishes from the cold. The product will be completely ready for use in 48 hours.

You can marinate milk step by step in the following way:

Place 200 g of prepared milk on the bottom of an enamel bowl.
Chop ½ head of onion and place in a bowl with milk.
Pour vinegar (3%) 150 g into a container with food.
Add 5 peppercorns and 10 g salt.
Mix the ingredients and place the dishes in the refrigerator.
Remove the finished milk after 7-9 hours.

Garnish the salted milk dish with fresh herbs and sliced lemon to taste.

How to deliciously pickle whole pink salmon

Ideally, chilled fish is taken, but if you “catch” frozen carcasses, there will not be a big problem. Be sure to read above how to properly return pink salmon to its natural state.

Solim:

Cut the carcass by removing the entrails, cutting out the fins, tail, and central ridge. Cut off the head. These parts will go to your ear. You don't have to remove the skin.
Next, I advise you to divide the fish into pieces or fillets. I don’t see a single reason to salt pink salmon whole; you’ll waste time and the result won’t be better.
Personally, I cut several steaks from the best part of the fish and bake them in the oven. And I salt the rest, because if you do it correctly, even a dry tail will turn out appetizing.

In salmon salting

Dishes made from red fish cannot be called everyday due to the high price of salmon, chum salmon, salmon, sockeye salmon or pink salmon. Many housewives are interested in salting fish themselves, rather than buying a finished product in a store. The recipe for preparing pink salmon with a delicate taste is recommended for those who know the intricacies of salmon salting of fish from the salmon family.

Fresh or chilled fish is suitable for preparing this dish. Firstly, if you buy frozen, it will absorb too much salt. Secondly, you will need to carefully ensure that it is not over-salted, and this is too difficult to do after defrosting pink salmon, the flesh of which becomes friable.

Salting salmon requires coarse salt, which should not be used for salting or preserving fish, but to draw out excess liquid from pink salmon meat.

To salt fish with fine salt, you don’t need a lot of moisture, but it allows you to dissolve coarse salt slowly. The relevance of the recipe for pink salmon under salmon salting is the use of sugar necessary to maintain the shape and density of pieces of pink salmon. As a result of processing, pink salmon meat does not acquire a sweetish taste.

To make cleaning the fish easier, you can rub the pink salmon scales with table vinegar and leave for a while. After rinsing and drying the carcass, you can begin processing the fish. To make it more convenient to hold pieces of pink salmon fillet, you should dip your fingers in salt more often. This will prevent the meat from accidentally slipping out of your hands.

You can cook pink salmon with salmon salting in Sakhalin style:

Take 1 pink salmon carcass and remove the backbone and bones from it.
Combine salt (3 tbsp) with granulated sugar (1 tbsp) and pepper to taste.
Rub the fish outside and inside with a mixture of garlic and dried dill.
Wrap the processed carcass in parchment paper and then in a plastic bag.

It is better to place fresh fish in the refrigerator for 3-7 days. Pink salmon meat should be periodically transferred from one side to the other. Before eating, the finished fish must be poured with oil, otherwise it will turn yellow-orange. This will prevent the loss of beneficial qualities of fish when it oxidizes in air at room temperature.

How to brine salmon bellies

You can save money by buying not only bellies, but a soup set. It costs mere pennies, and is suitable not only for preparing a lightly salted treat, but also for cooking a hearty first course.

Having selected the suitable pieces, place them in a separate bowl. It is better to use a ceramic or glass plate.

Salting salmon bellies is very easy and simple, here is one of the simplest ways:

Take 300-500 grams of fresh and peeled bellies, mix them with a tablespoon of salt (without a slide), half a teaspoon of sugar, pepper to taste (black or red), as soon as the salt dissolves in the fish, put it in a plastic bag and in the refrigerator , in a day or two the salmon bellies are ready.

The main thing is not to store salmon bellies for future use; it is better to eat them while they are fresh, without any flavor.

How I do it (I have the same scheme - for whole fish, for various pieces of fish, for bellies - in our case):

Slightly thawed bellies (so that they are separated from each other), but still half-frozen - divide, peel from scales (if salted with scales, or then use the skins for the first broth of fish soup) or remove the skins (it is more convenient to eat without skins - without unnecessary fuss, but there is fans of eating salted fish with skins, for whom savoring the skins is a whole ritual). Rinse with cold water. The fins can be cut out and used for fish soup, or they can also be salted - for fans of savoring.

Recipe with vodka

Salted pink salmon at home with vodka has a piquant taste. The finished fish has dense flesh. If desired, you can experiment with spices.

The step-by-step cooking recipe is as follows:

Remove the scales from the fish (1 carcass), head, tail with fins, rip the pink salmon along the bottom of the carcass and remove the entrails.
Rinse the fish, dry with a paper towel and cut into small pieces.
Mix sugar and salt (1.5 tbsp each), sprinkle the pink salmon with the mixture, adding 2 tbsp. sea salt.
Place pieces of pink salmon in a deep bowl and pour 25-30 ml of vodka over them.
Place a weight in the form of a jar of water on the lid of the dish with pink salmon, and then place everything in the refrigerator overnight.

Lightly salted pink salmon with vodka is best used for sandwiches the next day.

In 1 hour

There are recipes for how to quickly and tasty pickle pink salmon at home. Just one hour and lightly salted, delicious red fish will appear on the table. In addition, this recipe will produce salmon-like pieces, that is, they will not be too dry, and the meat, on the contrary, will become tender.

Ingredients:

Pink salmon filleted - 1 kg.
Fine crystalline salt – 8-10 tbsp.
Vegetable oil without a pronounced taste and smell - 170 ml.
Water – 1.5 l.

KBZHU for 100 g of such fish:

Calorie content – 186 kcal.
Proteins – 23.7 g.
Fats – 8 g.
Carbohydrates – 0 g.

Step-by-step cooking recipe:

Fresh fish should already be cut into layers.
It can be cut into large or medium-sized pieces, it all depends on individual preferences. Keep in mind that the wider the slices, the salting process will last longer. Therefore, if you really need to complete everything in 1 hour, then cut into thinner pieces.
Then thoroughly dissolve salt and sugar in the entire volume of water. Bring to such a state that there are no crystals there.
Then dip the slices into the salted liquid. Keep in this form for about 15-20 minutes.
Then place the pink salmon on a paper towel and blot off any excess liquid.
Next, place the fish slices in a bowl with a lid - lay out in layers. As soon as the bottom is closed, pour a little vegetable oil on top of the first layer so that it completely envelops the pink salmon.
Close everything tightly with a lid and put it in the refrigerator for 40 minutes.
After this, pink salmon is ready to eat. It really tastes like salmon - just as tender and fatty.

Recipe with lemon

To salt pink salmon with lemon, you need to cut about 1 kg of fish into small portions. Combine 1.5 tsp in a bowl. sugar and 1 tbsp. salt. Add ground black pepper in small quantities. Place portions of pink salmon fillets evenly at the bottom of a deep container. Place thinly chopped lemons on the fish rubbed with the prepared mixture, taking 2 pieces of citrus fruits.

The time for salting fish in the refrigerator is 10 hours

. After removing the fish from the refrigerator, pour it with sunflower oil. After this, put it in the refrigerator again for 4 hours. Place the prepared fish, salted with lemon, in a salad or make a sandwich from it.

Pink salmon with skin and incomparable taste - tasty and fast

Red fish is quite often used in recipes; salads, sandwiches and other snacks are prepared from it. But not everyone can afford to buy such a delicacy. Special if it is salmon or trout. Therefore, one way was invented to make something similar to salmon from ordinary pink salmon. Of course, there are distinctive features, I cannot say that the taste is the same, but still, it turns out very tasty.

There is a solution, take this economical option and cook lightly salted pink salmon with me, this is an excellent pickling option, believe me. It turns out tender and very juicy!

We will need:

Source

and another slice of lemon for each layer

Recipe with lime

Using lime and seasonings for salting pink salmon allows you to prepare a tasty and healthy dish step by step:

Clean, wash and dry red fish 1 kg.
Cut pink salmon into slices, and lime (1 pc.) into slices.
Coat the fish with mustard (2 tbsp) and place in layers in a container.
Combine sugar and salt, 1.5 tbsp each. l. and sprinkle layers of fish.
Place lime wedges between pink salmon slices.
Brush layers of pink salmon with vegetable oil.

You can serve the fish after 1-2 hours. It is not necessary to use mustard. A slice of lemon or lime is enough. Spices and herbs, for example, dill, which harmonize the taste with citrus fruits, will allow you to diversify the taste of the dish.

Lightly salted pink salmon: it turns out tender and juicy like salmon in 10 minutes

Want to learn how to quickly salt? I can’t say that it will be possible to do this in 10 minutes, but then during this time you will be able to eat it). That's why the recipe is called that). In addition, you can safely, without hesitation, if there is a holiday in your house, you can also marinate mackerel and herring. To be sure, the festive table was a success.

We will need:

Source

Stages:

1. Cut the whole fish). Use a knife to remove all the entrails, fins, head and of course the bones. Once the fillet is ready, take a glass dish and build a bed of salt on it.

2. Sprinkle the bottom of the dish with it, and place pieces of red fish as shown in the photo. Mask it too with a pickling mixture (mix 2 tbsp salt and 1 tbsp sugar in a cup).

3. Place the pieces on top (skin side up) and also sprinkle with the pickling mixture. You can help with your hands so that it is more or less even.

4. Leave the pink salmon to pickle in a cool place under a closed lid for 5 hours. And then rinse it under running water and chop it into identical pieces, but first remove the skin.

5. Place the blanks in a plastic container and grease each layer with vegetable oil, starting from the first. Serve chilled with a good mood and main courses. Have fun!

Recipe with tangerines

Citrus fruits can be used to salt pink salmon. You need to divide the fish carcass fillet into 2 parts. Take 4 pcs. tangerines and 2 pcs. oranges, remove the peel from them, divide into segments, which are cut into slices measuring 5 mm.

Sprinkle the pink salmon fillet placed on the bottom of the food container with salt. Half the fruit should be placed on top of the fish. Then lay out the rest of the fillet again, add salt and place the remaining fruit on it. Leave the container tightly closed with a lid for a day. The taste of the finished pink salmon will be delicate, reminiscent of salmon.

How to cut pink salmon before salting

You can salt the fish whole or by dividing the fillet into pieces. Before salting pink salmon at home, the ungutted fish is cleaned.

Free from scales. Then rinse well with running water outside and inside. The head, fins and tail are cut off. You can use scissors to remove the fins. Rinse again, then dry with a paper towel.

You can salt the whole carcass. How much pink salmon is salted depends on the recipe. For a faster cooking method, cut the fish into thin slices. They are convenient to use for sandwiches. Before salting the fillet, the spinal bone and ribs are removed and the skin is removed. To do this, cut the fish lengthwise. The remains of fish after salting are suitable for fish soup.

Recipe with onions

Salted pink salmon can be prepared for future use at home.

The step-by-step recipe for salted fish is as follows:

Boil 700 g of water for the marinade, dissolve 60 g of salt, about 10 g of sugar in it, adding 5 peppercorns and 2 pcs. bay leaf.
Cool the brine and place the thawed fillet (500 g) in it and keep in the refrigerator for 2 hours.
Place the chopped fillet in a glass jar, adding onion (2 heads), chopped into half rings.
Pour vegetable oil over the fish and place the jar of pink salmon in the refrigerator.

Red fish with onions and sunflower oil can be stored in the refrigerator for 5 days.

With skin, butter and onions

Want a more piquant option? Then you need to use onions. The juice from it will add a slight spice.

Recipe ingredients:

Pink salmon – 1 medium-sized carcass.
Onions – 2 medium sized heads.
Salt - about 10 tablespoons.
Sugar – 2-3 teaspoons.
Bay leaf – 1-2 pcs.
Black peppercorns – 7-8 pcs.

KBZHU for 100 g of such fish:

Calorie content – 148 kcal.
Proteins – 20.6 g.
Fats – 6.5 g.
Carbohydrates – 0 g.

Cooking process:

Such an ambassador is quite simple in terms of the actions performed. But it will require additional time, since layers of fish will be soaked in the brine.
The pink salmon is first gutted, the head is cut off, and the intestines are removed from the abdominal cavity. Rinse under running water. Carefully, with a sharp knife, pass along the ridge, dividing it into 2 layers.
If possible, leave the halves whole - they should fit in the container where the salting will be carried out. If you don’t have such a large container, you can cut the halves in half.
The onion is cut into half rings and placed on top of the fish.
Then mix salt and sugar and dissolve them in 500 ml of boiled chilled water.
Pour the resulting solution over the fish.
Add bay leaf and black peppercorns.
Place everything in the refrigerator for at least 2 days. Once the pink salmon is ready, remove it from the liquid. You can rinse under running water to remove excess salt. Or blot off any remaining moisture with a paper towel.
If the fish has stood longer than necessary and has become too salty, then it can be lightly soaked in chilled boiled water.
If desired, you can grease with vegetable oil before serving and garnish with herbs.

Recipe with oranges and honey sauce

To salt fish with citrus fruits, you can take 1 kg of pink salmon meat and 2 oranges. Rinse and dry the fish with a paper towel. Place the chopped pink salmon in a bowl and rub the fish with 2 tablespoons of the mixture. salt with sugar 1 tbsp. Place orange slices on top of the fish, sprinkled with fresh chopped dill.

Cover the food container and put it in the refrigerator for 1 day. Serve the finished fillet on a platter with a sauce made from honey, vinegar and mustard, taken 20 g each, with the addition of 40 g of vegetable oil. You can use olives and herbs to decorate pink salmon. Before serving, pour lemon juice over the fish.

You can salt red fish from the salmon family at home in different ways; salted pink salmon is very nutritious and beneficial for the body.

If fish is processed using vegetable fats at high temperatures, the dish will be high in calories and not suitable for dietary nutrition.

Article design: Anna Vinnitskaya

With mustard and vinegar

It’s very tasty not to salt, but to marinate the fish. It turns out more piquant and rich in taste.

Main ingredients of the recipe:

Whole pink salmon - total weight approximately 1-1.5 kg.
Vinegar – 20 ml. It should be a concentration of 9%.
Water about 0.5 liters, no more.
Spicy mustard – 3 tbsp. It can be replaced with dry, but in the amount of 1 tbsp.
Salt – 2-3 tbsp.
Granulated sugar – 1 tbsp. incomplete.

KBZHU for 100 g of such fish:

Calorie content – 154 kcal.
Proteins – 20.2 g.
Fats – 6.7 g.
Carbohydrates – 0 g.

How to cook:

The fish must be gutted and as much bone removed as possible.
Cut the resulting fillet into portions about 1 cm thick.
After this, you need to prepare the marinade. Salt the water, add sugar, mustard (in any form) and vinegar. Stir completely, then pour the mixture over the fish.
Cover with a lid or cover with film and put everything in the refrigerator for at least 3 hours.