How to salt delicious pink salmon at home - 10 quick recipes (the fish turns out like salmon)

Salt fresh (frozen) pink salmon in portions, with skin, using the wet method

List of required products:

pink salmon (without head and tail) – 800 g;
salt – 2 tbsp. l.;
sugar – 1 tsp;
white pepper, spices - optional;
cold boiled water.

Salting procedure:

Cut the pink salmon into pieces (steaks) 1.5-2 cm thick. Cut each piece in half (you can cut out the spinal bone at the same time).
Mix salt and sugar.

If desired, you can add spices: bay leaf (crush with your fingers), white pepper, dill, mustard, black and/or allspice. You can take ready-made seasoning for salting fish.

Place the fish in layers in an enamel (plastic, glass) container, sprinkling with the pickling mixture.
Pour in enough water to just cover the pink salmon slices. Put plastic on top (a bag or film), a flat plate, and place a weight (a jar filled with water). Leave for 12 hours at room temperature. Afterwards, remove the load and store in the refrigerator.

After salting pink salmon in the morning, you can take the first sample in the evening. The longer the slices are in the brine, the more intense the salty taste the fish will acquire.

How to pickle pink salmon in marinade

The classic recipe for salting pink salmon in brine is as follows. For 1 kg of pink salmon fillet take:

Sugar - 150 grams;

Salt - 150 grams;

Bay leaves - 2 pieces;

Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Next, the brine is prepared: salt, sugar and all the spices are added to boiling water. Stir until salt and sugar are completely dissolved.

Pieces of fillet are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is removed from the brine and served to the table.

How to salt pink salmon yourself - a quick recipe for a delicious snack (you can eat the fish in 1-2 hours)

List of products and recommended proportions:

pink salmon – 1 carcass;
water – 1 l;
salt – 8 tbsp. l.;
vegetable oil – 1-2 tbsp. l.;
spices for red fish - optional.

Detailed recipe step by step:

Defrost the carcass not completely, cut off the head and tail. If the fish is not gutted, clean it from the entrails, rinse and dry. Cut into pieces about 1 cm thick.
Prepare a strong solution of salt in water by mixing these 2 ingredients. Stir until dissolved and add the chopped fish. Leave for 10-20 minutes.
Dry on napkins to remove moisture, place in a bowl, pour out the oil. Stir until the oil coats each piece of pink salmon. Cover the bowl with film and place in the refrigerator for 1-2 hours.
Serve on sandwiches, sliced, or simply as a main course with a side of potatoes.

How to salt pink salmon at home general recommendations

Salting fish is an ancient method of preserving it after catch. The salting process thickens the fish and kills any bacteria in it that could cause spoilage.

Both fresh and frozen pink salmon are suitable for salting. You can salt red fish, either the whole carcass or cut into small pieces, fillets or steaks. The only thing you need to remember is that the salting process, depending on the chosen recipe, takes time: getting salted fish will take several hours to a day.

Basically, frozen pink salmon is offered in stores, as it can be stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

Truly tasty salted fish can be obtained from fresh pink salmon. Before purchasing, fresh fish should be checked for smell and appearance: when pressed, the fish should quickly return to its previous shape and smell pleasant.

If you bought frozen fish for salting, you must first defrost it. To defrost, it is better to leave the carcass in the refrigerator overnight. During this time it will melt and it will be easier to cut it.

Defrosting is allowed in room conditions (when you forgot to take the fish out of the freezer or bought frozen fish in a store), leaving it on the table for 2-3 hours. During this time it will melt and cutting it up will not be difficult.

Pink salmon with vodka - a quick recipe

I don’t know how vodka works, but the fish pieces turn out strong—that’s how the fishermen taught me how to salt pink salmon.

For every kilogram of pink salmon you will need:

Salt - spoon.
Vodka - spoon.
Sugar – 2 spoons.
Coriander - optional.

Salting:

Mix the spices in a separate container and add vodka.
Grate the pieces of fish and press down with a plate with pressure.
Drain off any brine that comes out. After two days, take it out and start tasting. Place the remaining pink salmon in a jar and cover with oil for long-term storage.

Video: how to pickle pink salmon at home. May you always have delicious food!

Pink salmon is a fish from the salmon family, the meat of which has an excellent taste. The taste of pink salmon is better revealed when salted, so the question: how to salt pink salmon worries many housewives. The fact is that pink salmon meat is a little dry, especially after boiling or frying. But when salting, this drawback is not felt at all.

How to cook “Salted pink salmon in oil with onions”

Prepare the indicated products.

Peel a piece of pink salmon from skin with scales and bones, trimming the flesh with a sharp knife. Rinse the pulp in water, pat dry with a paper towel and place on a plate or in a deep container.

Sprinkle the pulp on all sides with salt and granulated sugar. Remember that the container must have sides, since during the salting process the fish pulp will release liquid.

Add ground black pepper. Place pink salmon in spices in the refrigerator, if desired, wrap the container with cling film so that other products do not take over the fishy aroma.

After a day, the spices will be absorbed into the fish, and it will release liquid. Drain the liquid.

Peel the onions and rinse the dill. Cut the onion into half rings and chop the dill.

Cut the salted pink salmon pulp into thin petals and place in a container with chopped onions and herbs.

Gently mix the contents of the container together. Fill a jar or container with a lid with it.

Pour in odorless vegetable oil, filling the container to the top. Cover with a lid and place in the refrigerator for another day. During this time, the pulp will absorb the onion aroma.

After the specified time, you can taste the appetizer by gathering your family at the table. It is especially delicious for breakfast, with toast and hot tea!

How to get a tasty snack

There are many recipes for salting pink salmon at home. Each woman has her own signature secret, thanks to which the fish turns out to be much tastier than store-bought ones. How to achieve this? Add your favorite spices, observe the salting time - these are the main tips.

Let's learn together how to pickle pink salmon at home deliciously. In order to please your loved ones with a variety of dishes from this fish, it is enough to know 4-5 recipes and cook them one by one.

Do not use iodized salt to pickle pink salmon!

An easy way to pickle

Products:

chopped fish;
salt - 1.5 tbsp. spoons “without top”;
sah. sand - 1.5 tbsp. spoons “without top”;
olive oil - 2-3 tablespoons.

This is the simplest and, at the same time, the most delicious way to pickle pink salmon. If you are salting fish for the first time, we advise you to pay attention to the fact that the pieces are approximately the same thickness; there is no need to remove the skin. The fish is cut crosswise.

This simple recipe is also suitable for those who are busy with work and don’t have time, or if you want to pamper your loved ones or guests with something delicious. Salt pink salmon a day before you plan to serve it. Better yet, a little more, then the fish will turn out more tender and tastier.

First, prepare the dishes for pickling. Aluminum or metal will not work. You can take a tray made of food-grade plastic or ceramics. Another option is enamel cookware, but the enamel should not be damaged. Place the pieces in one layer and sprinkle with a thick layer of pre-mixed salt and sugar.

Before putting it in the refrigerator, just let the pink salmon sit in the kitchen for a couple of hours. Then place a not very heavy weight on the fish and put it in the refrigerator for a day.

Remove after 24 hours, wash with clean water, dry on a napkin and coat with oil and put in the refrigerator for a while. You can cook pink salmon in advance and store it in a little oil in the refrigerator. Place the pieces first in a glass jar. This method is called dry.

Spicy with lime

Ingredients:

fresh pink salmon - one kilogram;
lime - 1 piece;
salt - 1 tbsp. heaped spoon;
sugar - 1 heaped teaspoon;
ready - 2 tbsp. spoons.

How to deliciously pickle pink salmon? Seasonings are very important. Everyone notes the harmony of flavors of fish and lime (or lemon). Let's try pickling according to this recipe. Also, as in the previous one, we will cut the pink salmon. Cut the lime into thin slices just before cooking.

Lubricate the pink salmon with a thin layer of mustard and arrange in layers. Sprinkle a mixture of salt and sugar between the layers, and also place thin slices of lime. In a day, the delicious fish is ready. You can grease it with a little vegetable oil and leave it for another hour or two.

Or you can serve it by washing off excess salt and sugar and drying it a little. You can cook fish without mustard, only with lime or. If desired, add some herbs or spices. For example, dill, which combines with citrus fruits, would be appropriate here.

When experimenting, do not forget that you cannot add too much spices and pepper. Firstly, they may not be combined, and secondly, they may “overwhelm” the taste of pink salmon.

How to salt pink salmon for salmon

Ingredients:

fresh pink salmon - 1 kilogram;
salt - 2 tbsp. spoons;
sugar - 1 tbsp. spoon;
1 laurel sheet;
1 tbsp. spoon of lemon juice;
black peppercorns - 10-15 pieces;
olive oil - 2 tablespoons.

In order to successfully salt pink salmon for salmon at home, several conditions must be met. The fish should be fresh, preferably fillets. The color of pink salmon should be uniform.

Thinly slice the fillet to make the fish more tender. Place the slices in the container in which you will salt it. Squeeze a little lemon juice into it and mix everything well. Sprinkle salt, sugar, pepper and crushed bay leaf on top.

Do not use too much bay leaf for salting any fish; it is good only in small doses.

Place the dish with the fillet in the refrigerator for a day, after pressing it with a small weight. After a day, the fish can be greased with oil and served.

Preparing fish for salting

Proper preparation of pink salmon is half the success. It's not a lot of work, but it should be taken seriously.

The fish must be cleaned quite thoroughly, ridding it of entrails and bones.

If you buy a ready-made, cut up carcass, the dish will cost much more than if you buy uncut fish.

Fish cutting technology includes several stages:

If the carcass is frozen, then it is thawed. At the same time, it must defrost naturally and the event should not be forced under any circumstances, especially with the use of a microwave.
After the defrosting process, it is cleaned and cut up, removing the head, tail and fins. After this, they begin to remove the entrails by cutting the belly. After this operation, the fish is washed very carefully under running water.
After this, the carcass is cut along the ridge and all bones are removed.