Salmon fish ambassador. How to pickle pink salmon at home tasty and fast, in different ways

For a long time, fatty red fish has been and remains a traditional holiday snack. Thin salted pieces are placed on bread and in shortbread baskets, they line the surface of the salad and wrap them in thin starch pancakes. The most popular varieties of red fish are salmon or trout, which can be purchased at any grocery store or market. Unfortunately, such delicacies are quite expensive, and they are most often bought exclusively for major holidays. To save money, you can buy cheaper, but no less tasty and healthy red fish - pink salmon.

It is not always possible to find salted pink salmon on sale, most often the product is sold fresh or smoked. However, making such an appetizer on your own is not difficult at all.

Beneficial features

Pink salmon is one of the fish of the salmon family, which lives in salt water and breeds in fresh water. She got her name for a small hump protruding in the middle of the back. This sea delicacy is distinguished not only by its excellent taste, but also by its great health benefits. The product contains:

vitamins C, D, E and group B;
calcium, magnesium, iodine, sodium, iron, zinc and other macro- and microelements;
Omega-3 and Omega-6.

Regular consumption of salmon helps to strengthen the immune and nervous system person. A large amount of iodine in its composition has a beneficial effect on the functioning of the thyroid gland, and calcium and potassium help strengthen nails, hair and tooth enamel. A large number of vitamins improves the functioning of the cardiovascular system and has a positive effect on metabolic processes. 100 g of salted red fish contains about 170 kcal, of which 23 g are proteins, 10 g are fats, and this product does not contain carbohydrates. With reasonable use, even such fatty fish contributes to weight loss, while favorably affecting the elasticity of the skin and muscles of a losing weight person.

At the same time, it can be a strong allergen, and is not recommended for use by people with liver and kidney diseases and a tendency to edema.

Preparation of ingredients

In order for the product to reveal all its positive properties and not cause trouble, it must be properly selected and prepared. On the counter you can see several options for cutting or thermal state of pink salmon:

whole whole carcass, chilled or frozen;
gutted carcass with head;
gutted carcass without head;
cut into halves or large pieces of pink salmon;
fillet.

It does not matter what exactly is purchased: fresh fillets or frozen fish with a head, in any case, a thorough examination is needed. In the case of a rich assortment, it is worth giving preference to chilled fish in the form of fillets, since both color and smell can tell about its freshness. The hardest thing to recognize the quality of a frozen whole carcass, since it is quite difficult to smell it, and the color of the meat is not visible.

The average weight of a fish should not be less than 800 g, but not more than 1500 g. There should not be a large amount of ice in the package with a frozen product, and the one that is, should not lie in large pieces.
The belly of a whole pink salmon is quite flat and even in the absence of caviar. If there is caviar in the fish, it should be evenly located throughout the cavity, the abdomen should be evenly inflated, and not bulge with bubbles. In a gutted carcass, the inner surface of the belly should have an even pinkish color.
The gills of chilled fish should be light and have a reddish tint. The scales should be smooth and shiny, without obvious damage. The smell of fresh pink salmon does not contain shades of ammonia or rot.
If the fillet is sold with a piece of skin, then it should fit snugly against the meat. The meat itself should have a pinkish tint and a pleasant sheen, and when pressed, return to its original shape.
If the fish is purchased in sealed packaging, it is necessary to carefully check its integrity. In addition, experienced anglers always advise paying attention to the eyes of chilled fish. They should not contain turbidity and shroud, otherwise the product is considered stale.

Fillet without bones and skin is the most convenient type of product for quick salting. If the fish was purchased with offal, scales and a head, then before salting its meat at home, you will have to spend some time preparing it.

Defrost frozen pink salmon in a deep bowl on the table or in the freezer. You do not need to use boiling water or a microwave for this, otherwise the structure of the fibers will become too soft and loose.
Thoroughly wash the carcass and remove the scales from it. This can be done with a regular knife or a special grater for fish.
Cut off the fins, tail and head from the carcass. These parts can be frozen again and used later when cooking broth or fish soup.
Open the belly with one longitudinal incision, take out the insides and rinse thoroughly under running water. In the event that pink salmon was with caviar, it is better to salt the caviar in a separate bowl.
Cut the fish into pieces of the required size and blot with a paper towel to get rid of excess moisture. If desired, you can remove the skin from pink salmon and remove the bones. The resulting fillet is not only faster to pickle, but also more convenient to eat.

Recipes

You can salt fish in two main ways: dry and wet. In the first case, pink salmon is rubbed with spices and left in this form for 20-30 minutes. The meat quickly gives juice and absorbs the amount of salt that is needed. In the second case, you must first make a marinade in water, vegetable oil or other liquid ingredient, to which spices are added, and the fish is laid out. In this case, salting is slower, but the taste of pink salmon is revealed more fully.

Whole

For salting a whole fish, cleaned of scales and entrails, it is best to use the dry method. In this case, the meat will pick up exactly the amount of salt that it needs, and will be salted more evenly than in brine. For cooking you will need:

1 kg pink salmon;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
ground black pepper;
4 things. black peppercorns;
2 pcs. bay leaf;
baking parchment.

Preparation for salting takes only 10-15 minutes, and the process itself takes about two days, but without human intervention. Gutted and cleaned fish is thoroughly rubbed with salt, sugar and other spices, then it must be wrapped in parchment and put into freezer. At low temperatures, moisture will not be strongly released from the fish, and the product will remain juicy and lightly salted.

Fans of stronger salting can put parchment with fish not in the freezer, but in the refrigerator, pressing it down with any oppression. In this case, salting will last about a day.

in pieces

Spicy pieces of salty-sour taste, which are easily pierced on a fork and do not fall apart into fibers, can be obtained by salting pink salmon fillets in a simple brine. For this you need only 4 ingredients:

1 kg fish fillet;
100 g of salt;
50 g of sugar;
1 st. spoon of 9% vinegar.

Pour 1 liter into a small ladle or pan cold water, stir in salt, sugar and vinegar. The resulting mixture must be brought to a boil and cooled to room temperature, then put the pink salmon fillet into it. Keep the fish in brine for at least a day, then drain the brine and decorate the finished pink salmon with chopped herbs or onions.

Classical

One of the most common recipes for homemade salmon salting is classic recipe, which is called "under the salmon." In this case, strong tasting ingredients such as vinegar or pepper are not used, and the whole emphasis is on the natural taste of fresh red fish. For cooking you need:

1 kg fillet or cleaned fish;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
100 ml vegetable oil.

Peeled pink salmon or its fillet is cut into portioned pieces 2.5-3 cm thick. Salt and sugar are mixed in a separate bowl, pieces of fish are rubbed with the resulting mixture. Fish is laid out in a glass dish in one layer and sprinkled vegetable oil. From above, the dish is covered with a lid and kept warm for about two to three hours, then removed for a day in the refrigerator. The oil from the finished pink salmon can not be drained, so it will last longer even outside the freezer.

in sauce

Spicy red fish in honey-mustard sauce will pleasantly surprise even the most capricious gourmets and become one of the favorite appetizers for any occasion. It will require the following products:

1 kg salmon fillet;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
2 oranges;
20 g mustard liquid;
20 g of vinegar 6%;
20 g of liquid honey;
40 g of olive oil;
greens and olives for serving.

First of all, you need to salt the fish in the usual way. For this, the fillet is cut into pieces. medium size and spread in a glass dish. From above, the fish is carefully rubbed with salt and sugar, covered with orange slices without zest. The dish is covered with a lid or cling film and placed in the refrigerator for 24 hours. An hour before serving, a spicy-sweet sauce is made. For this olive oil, vinegar, honey and mustard are whipped with a whisk and brought to a homogeneous consistency. Salted fillet is cut into thin slices, laid out on a flat plate and poured with ready-made sauce.

Top the dish can be decorated with chopped herbs and canned or fresh olives.

There are several tricks familiar to an experienced cook that can be useful to a beginner.

Sugar gives the fish a more subtle, spicy flavor that may not be to everyone's taste. In this case, the amount of granulated sugar can be reduced, but you should not completely exclude it, otherwise you can easily oversalt and overdry the fish.
For recipes with oil, it is best to take refined vegetable or olive oil. The product should have the most delicate taste and aroma as possible, so as not to interrupt the delicate taste of pink salmon itself.
The finer the salt, the easier it is to spoil the finished dish. For a beginner, it is best to use coarse sea salt, its meat will absorb exactly the amount that is needed.
You can not salt fish in an aluminum pan or ladle, as well as in plastic utensils. It is best to use glass or ceramics, they do not oxidize and do not give the product an unpleasant aftertaste.

The fresher the fish, the less time it takes to salt. Tender chilled fillets are best salted in a dry way, large pieces of chilled fish are put under pressure so that it releases juice, and frozen carcasses can also be put in brine.

Properly salted fish will be a great addition to any salads or sandwiches. Fish cooked at home is not only tastier, but also much healthier than ready-made products. And saving significant money will allow you to remove pink salmon from the category of holiday snacks and introduce it into a permanent diet. Crispy toasts with tender cream cheese and fragrant slices of red fish for breakfast will charge you with energy and good mood for the rest of the day.

How to pickle pink salmon quickly and tasty at home, see the following video.

Red fish is one of the most valuable foods for humans. Especially she necessary for pregnant women and nursing mothers, debilitated people, cancer patients. Not everyone can buy salmon (the most useful). Yes, and it is scary to buy it in packaged form in supermarkets: we see too many exposures of unreliable sellers on TV and on the Internet, hear on the radio and read about them in the newspapers.

Is it possible to salt the fish yourself? Yes, so that not the most expensive? And so that it does not differ from salmon? And so that it is not inferior in nutritional properties? It turns out you can! Today you will learn how to salt cheaper fish - pink salmon - under expensive salmon: quickly and just as tasty.

Dry salting technology

Required inventory: tray, cling film.

Ingredients

What kind of fish can be salted

We will not dwell on the nutritional values of red fish: they are trumpeted at every turn. Since you are already interested in its ambassador, it means that you are aware of all its nutritional properties. Let's discuss how to pickle pink salmon of different conditions at home.

Fresh fish needs to be gutted, peel off the scales and rinse well with running water.
Frozen, of course defrost, but ... not completely. Slightly frozen pink salmon is much easier to cut and fillet.

How to get fish fillet

First, remove the insides of the fish with your fingers, cutting the belly with a knife.
Cut off the head and tail.
Clean off scales.
Make an incision along the middle of the back to the depth of the spine.
Cut off the fins.

In a blunt way (surgical term), that is, without using a knife, separate the spinal muscles from the bones.
Carefully remove the ribs from the meat of one half of the fish.
Turn the carcass over and do the same manipulation on the other side.

If you are already a master in this matter, then you have only the skeleton of pink salmon in your hands. If there is meat left on the bones, it’s okay, this is a sign: you need to boil the fish soup on them, adding some less noble fish.

Dry salting sequence

How to salt pink salmon at home - video

Learn how to properly salt red fish. Don't be confused by the excess of salt, this is just the product that "knows its dose" and will never oversalt.

Other representatives of the salmon family are no less useful: you can with a clear conscience.

"Wet" salting technology

Salting duration: up to 1 hour.
Weight output: 1 kg.
Required inventory: deep bowl, knife, lidded bowl, cutting board, paper towels.

Ingredients

Sequencing

Cut the salmon carcass into slices up to 1.5 cm thick.

Salt the fish slices in the prepared solution for 10 minutes.
Remove the pieces of pink salmon from the liquid, spread in 1 layer on a paper towel, blot on top with another towel.

Pour 80-100 ml of vegetable deodorized oil, close the lid and refrigerate for 40 minutes.

Such a delicacy can be used as an independent product, or you can cook various dishes with it.

Video "wet" salting

Learn how to properly cut fish so that it is salted so quickly.

Salting duration: up to 1 day.
Weight output: about 1 kg.
Required inventory: oven, knife, 2-liter saucepan, light oppression corresponding to the diameter of the saucepan, cutting board, paper towels, parchment paper.

Ingredients

Sequence of convection salting

Cut the prepared fish without a head and tail into 6 pieces.
Sprinkle 2 tsp evenly on the bottom of the pan. table salt not iodized.
Break 2 bay leaves on top.

Salt them 2 tsp. salt. Break 2 bay leaves. Sprinkle with 8 dried clove buds.
Repeat the procedure with all the pieces (spices should become the top layer).
Cover with oppression, cover the pan with a lid and refrigerate for 20 hours.
After the specified period, remove the fish pieces and rinse with running water.
Pat each piece dry with paper towels.
Line the oven rack with parchment paper and place the fish in a single layer.
Dry it in the ajar oven in the "Convection" mode for 3-4 hours.

Video of convection salting

Learn how to properly butcher pink salmon, cut, salt and dry at home according to a recipe with spices. They put fresh leafy vegetables, herbs, cucumbers, tomatoes, cheeses, caviar and other seafood, boiled funchose, pasta, rice and potatoes, olives and olives, lemon and avocado.

From dressings, they use sour cream, mayonnaise, and mustard, and vegetable oils, and soy sauce.

Cooked vegetables and fruits are offered as a side dish: potatoes, carrots, prunes

To all this abundance serve pickled vegetables.

So, summary: everyone can salt red fish at home. The technology is simple and does not require special equipment. Try at least one of the recipes, and write your feedback in the comments.

Lightly salted fish occupies a special place in the list of products that are ideal for making sandwiches and salads. Of course, you can easily buy it in the store. But only as a result of home cooking, to which you personally put your hand, you will get something that will 100% meet your taste. Read on to learn how to pickle pink salmon at home, using several win-win options.

Preparing salmon for salting

To get a delicious snack of perfect quality, it is recommended to use a fresh rather than a frozen product for salting.

Regardless of the salting method, pink salmon must be subjected to careful pre-treatment, including:

washing;
cleansing of scales, viscera and head.

Gutted fish should be washed again and dried.

If the recipe calls for a clean skinless fillet, it must be removed using a sharp knife. Separating the fillet from the skeleton will not require a lot of effort, but you will have to work hard to remove the costal bones.

Experienced hostesses know that it is better to separate the fillet from the ridge if the fish is slightly frozen: it does not fall apart.

Only with boneless fillet, you can continue to work. It is not recommended to salt the whole fish: the process is long, so it is not uncommon for all the meat to be cooked to the end.

Salted pink salmon at home in brine

Pink salmon salted in this way is more tender and juicy than store-bought. All thanks to the brine, which the fish secretes itself in the process of salting.

The number of servings at the output is 3 servings.

Cooking time - 30 minutes.

Ingredients

Required Ingredients:

pink salmon - 500 g;
salt - 3 tablespoons;
sugar - 1 tbsp;
pepper;
bay leaf - to taste.

The amount of minor spices can be adjusted to your taste.

Per serving

Calories: 270 kcal
Proteins: 34 g
Fat: 11 g
Carbohydrates: 8 g

How to salt delicious pink salmon at home?

Take 30 minutes of your time to salt the delicious salted red fish.

After a day, the fish can be served on the table.

Keep fish prepared in this way in the refrigerator for no more than a week.

Salted pink salmon in cognac marinade

An excellent recipe for salted fish in cognac marinade, which will delight you with a rich taste.

The number of servings at the exit is 3.

Ingredients

Required Ingredients:

pink salmon (fillet) - 500 g;
salt - tbsp;
sugar - tsp;
cognac - 3 tablespoons;
vegetable oil - 20 ml.

Cognac can be replaced with whiskey, bourbon.

Per serving

Calories: 369 kcal
Proteins: 48 g
Fat: 24 g
Carbohydrates: 4.5 g

How to salt delicious pink salmon at home?

The cooking process will take only 10 minutes of your personal time. But the wait for the finished dish will be longer.

Salted pink salmon cooked according to a dry recipe is ready.

Enjoy!

Salted pink salmon tastes comparable to salmon

A recipe for those who like fatter fish, but due to circumstances are forced to buy more budget analogues.

The number of servings at the exit is 3.

Cooking time - 50 minutes.

Ingredients

Required Ingredients:

pink salmon - 500 g;
salt - 125 g;
water - 1 liter;
vegetable oil - 200 ml.

The amount of oil is indicated conditionally. It should be enough so that all the fish are covered.

Per serving

Calories: 836 kcal
Proteins: 36 g
Fat: 86 g
Carbs: 0

Salted pink salmon: a recipe with oil

It is convenient to salt in oil because dry pink salmon becomes more oily.

In a day, the fish will be ready.

Enjoy your meal!

How to make salted red fish at home: video recipe

If from the previously presented recipes, you have not found one that you like, check out the video materials.

Pink salmon belongs to the salmon family and is a valuable commercial fish. Tender pink salmon meat can be boiled, salted, fried, and with proper preparation, this fish acquires a wonderful taste. Especially popular is salted salmon. Salting pink salmon at home is quite simple. I offer a simple recipe for salting.

Ingredients

For salting we need:
pink salmon carcass;
salt;
sugar;
Bay leaf;
black pepper.

Cooking steps

First you need to cut the fish. Cut off the head, tail and fins. Gut all the insides and rinse.

Remove the spine and large costal bones.

Let's prepare the mixture for salting pink salmon. For a medium carcass (1 - 1.5 kg), mix one and a half tablespoons of salt with one tablespoon of sugar. Add some black pepper to taste.

Salt the two halves of pink salmon with the mixture. Put the bay leaf and wrap the pieces as shown in the photo. The bay leaf will add flavor to the pink salmon.

Place the salted fish pieces in a bowl and cover with a lid. Leave the fish for 24 hours for salting. Cut into serving pieces and you can serve.

Salted pink salmon is perfect for making delicious sandwiches, delicious salads and many other dishes that, thanks to the taste of red fish, can become your signature recipes.

Pink salmon belongs to valuable species of fish from the salmon family. It is also called pink salmon. Pink salmon live in fresh and salty waters. It has excellent taste and a large number of useful components: iodine, chromium, phosphorus and vitamin PP, Omega 3. It contains a lot of protein, so it is very nutritious and at the same time quite low in calories, 100 g of pink salmon only 140 Kcal.

It is known that at heat treatment most of the vitamins and minerals are lost, and it is dangerous to eat raw fish. most useful and delicious product you can get if you pickle pink salmon yourself at home.

In salted form, this product retains the highest content of nutrients, it is the decoration of the most exquisite holiday table. Pink salmon can be easily bought in any supermarket. However, manufacturers often violate the technology and even use additional, obviously harmful chemical additives to extend the shelf life of an expensive product. With self-salting, the chances of getting a quality product increase significantly.

In order to get really tasty and healthy pink salmon, you need to follow some important rules:

Choose a fresh and high-quality carcass.
Frozen fish must be thawed naturally, then its meat will retain its structure, be juicy and tasty.
Thawed fish must be cleaned and cut, removing the insides, fins and head. Then be sure to rinse well with clean water.
Cut the carcass along the spine and remove all costal bones.

How to choose pink salmon

She is sold in different types, whole and gutted, with and without heads, cuts and pieces. It is rather difficult to choose high-quality fish, due to the fact that this product has a fairly decent price, sellers use various tricks and tricks to increase its cost and sales time.

With the choice of fresh or chilled fish, an experienced hostess is unlikely to have problems. However, it is not available to everyone and is most often sold frozen. To choose a quality frozen product, you must use the following tips:

Pay attention to the amount of ice. It should not be much, a maximum of 1-2 mm of glaze.
The deformed carcass indicates that it was frozen and thawed several times. This should not be taken. There is little benefit in it, besides, the taste may not be as pleasant as it should be.
It is very important to pay attention to the color of the meat. It should be pink. White color meat indicates that it is frozen or caught immediately after spawning and there are few useful substances in it.

Most often, already gutted pink salmon is sold in stores.

But if you were lucky enough to get a whole fish, the procedure for preparing the carcass should be as follows:

Defrost, but not completely. When it is slightly frozen, the cutting process will be much easier. Then rinse with tap water, washing away all dust, dirt and mucus. Pat dry with paper towel.
From the anus to the head with a sharp knife, make an incision along the belly and remove all the insides from there.
Cut off the head behind the front fin along with the bone.
The scales are cleaned in the direction from the tail to the head, against its growth. In the process of cleaning, a lot of scales accumulate on the knife, so it needs to be wiped periodically with a napkin. To prevent the scales from scattering in different directions, it is better to clean the fish with slow movements. Another way to avoid flying scales is to clean in a bowl of cool water.
Rinse with water and separate the tip of the tail from it. Then put on top of a bowl and put in the refrigerator for 40 minutes to drain excess water and ichor.

The head, part of the tail and fins can then be used to prepare a delicious and nutritious fish soup. It is imperative to remove the gills and eyes from the head, otherwise it will be bitter. Then fish giblets can be sent to the freezer, where they can be stored until needed.

If it is planned to salt the fish in pieces, the carcass must be cut into steaks, approximately 1.5 -2 cm in thickness. Bone-in steaks are cut with a sharp knife, starting from the fullest part of the body of the carcass on the back. The bone is easily cut by pressing hard on it with a knife.
The fins are removed with kitchen scissors or a sharp knife.
Many people prefer to use fish fillets directly for salting, without bones. In order to prepare it, you need to position the carcass with the tail towards you and make an incision from head to tail along the vertebral bone to the lower fin. At the point of attachment of the tissues, separate them from the bones with a knife or kitchen scissors. Do this on both sides. Separate the costal bones by picking them up with a knife from the side of the spine.

How much to salt by time

In order to pickle pink salmon, you will need:

1 hour - lightly salted;
2 hours - salty;
12 hours or more - for long-term storage.

Dry salting classic recipe

There are a lot of recipes for salting red fish. The basis of all of them is the classic salting using a dry method with a minimum set of components.

Ingredients:

pink salmon - 1 fillet;
salt - 50 g;
sugar - 20 g.

Cooking:

Pour sugar and salt into a bowl and mix.
Rub the fillet with this mixture and wrap tightly in cling film. Send to a cold place for 2 hours.
After this time, remove excess salt with a knife and carefully remove the skin. You can eat fish.

It is imperative to remove excess water with a napkin before salting. Liquid reduces shelf life this product, creating an additional environment for the reproduction and growth of bacteria.

Salted pink salmon with sweet and sour sauce

Cranberry sauce goes well with savory dishes. This serving option will make the treat simply unforgettable for guests.

Ingredients:

fish fillet - 1 kg;
sugar - a tablespoon
salt - a third of a glass;
orange - 1 piece;
dill - a couple of branches.

fresh cranberries - 1 cup;
honey - 2 tbsp. l.;
juice of 1 lemon;
starch - 30 g.

Cooking:

Wash the fillet under the tap and leave to drain in a colander for about 1 hour. Blot with a paper towel.
Slice the orange thinly into half rings. Finely chop the dill.
Combine salt and sugar and rub the fillet with them. Sprinkle with dill and top with orange slices.
Place under pressure in the refrigerator for 12 hours.
Wash the cranberries well and let the water drain. Grind with a blender to a puree figurative consistency.
Mix starch with lemon juice.
Combine all sauce ingredients and bring to a boil, stirring vigorously.
Serve to the table with a treat, seasoned with sauce.

Preparing the brine: salting in the classic way

Ingredients:

whole pink salmon - 1 kg;
water - 1 liter;
salt - 200 g;
vegetable oil - optional.

Cooking:

Defrost the carcass. Remove the skin from it, remove the head, tail, spine, costal bones. Cut into pieces about 2cm.
Bring to a boil and cool the water. Stir the salt in it until completely dissolved.
Dip the fish in water for 25 minutes. Then take it out and pat it dry with a paper towel.
Transfer the pieces of pink salmon to a glass container.
After 5 hours, the fish can be eaten. For long-term storage, it is poured in layers with vegetable oil.

Salting in pieces

Ingredients:

water - half a liter jar;
finished fillet - 1 kg;
sugar - 30 g;
salt - half a glass;
oranges - 2 pcs.;
a few sprigs of dill.

olive oil - 2 tbsp. l.;
mustard - 1 tbsp. l.;
honey - 1 tbsp. l.;
vinegar - 0.5 tbsp. l.

Cooking:

Rinse fillets with water and pat dry with paper towels. Cut into pieces about 3-4 cm.
Peel oranges and cut into rings.
Finely chop the dill sprigs with a knife.
Mix sugar with salt. Grate the pieces with this mixture and place in a food container or jar.
Cover with orange slices and sprinkle with chopped dill.
Place in refrigerator for 24 hours.
After this time, prepare the sauce by mixing its ingredients in the indicated proportions until a homogeneous consistency.
Cut the salted fillet into slices a little more than 1 cm. Place on a plate and pour over the sauce. If desired, you can pour lemon juice, decorate with olives and herbs.

With vodka

Fish contains iron, during salting it can oxidize, which gives the product a metallic taste. Alcohol is needed to preserve the natural taste. Cognac can give a specific touch to a dish, not everyone likes it. Vodka won't change it. This is also worth considering.

Ingredients:

pink salmon fillet - one and a half kg;
sugar - 1 tbsp. l.;
salt - 2/3 st.;
cognac or vodka - 100 ml;
dill, saffron and pepper to taste.

Cooking:

Defrost fillets and rinse well with cold water. Pat dry and place meat side up in a bowl.
Mix salt, pepper, sugar and finely chopped dill. Add saffron.
Add vodka to the seasoning mixture, it should be enough to make a gruel.
Cover the fillet with the marinade from the side of the meat and fold the skin up. Place in refrigerator for 24 hours.
After this time, remove excess salt with a knife and leave the fish in the refrigerator for another 2 days.

Salted whole with aromatic herbs

You can do without herbs, using just dry salting. This recipe is very simple and does not require additional preparation of marinades, and the fish turns out to be very unusual. As an addition to the festive table, you can prepare mustard sauce, which perfectly sets off the taste of the finished dish.

Ingredients:

whole carcass - 1 piece;
sugar - half a glass;
coarse salt - 2/3 cup;
favorite herbs (Italian, Oriental, Asian).

For sauce:

mustard in grains - ½ tbsp.;
juice from one lemon;
refined sunflower oil - 2 tbsp. l.

Cooking:

Clean the carcass of giblets, remove the head, fins and tail. Rinse under running water and dry with a paper towel.
Mix aromatic herbs with a mixture of sugar and salt.
It is good to sprinkle the fish with spices, placing it in a deep bowl or pan. Put a plate on top, and put oppression on it, for example, a jar of water. Put in the refrigerator for 2 days.
After this time, take out the pink salmon and rinse under water from salt. Leave to drain in a colander for 40 minutes. Then pat dry with napkins or paper towels. Cut into portioned pieces and you can already eat.
Make a sauce by combining mustard seeds, lemon juice and vegetable oil, and pour it over the fish. Serve at the table.

How to pickle for salmon

This variety of fish can be a worthy alternative to the more expensive representative of the salmon family - salmon. It is more affordable and more often found on sale, but is not inferior to it in terms of taste and useful properties.

Ingredients:

boiled water at room temperature - 1300 ml;
vegetable oil - 100 ml;
salt - 1 glass without a slide;
large onion - 1 pc.;
lemon - half a fruit;
fillet - 1 kg.

Cooking:

Cut the fillet into pieces about 2 cm each;
In the cooled boiled water dissolve the salt. Dip the fillet in the solution for 10 minutes.
Drain the liquid and put in a colander for 30 minutes to drain the remaining water. Then dry the carcass with a napkin or paper towels.
Put in layers in a glass dish, pouring each layer with vegetable oil and send to the refrigerator.
After an hour, the dish can be served at the table, garnished with onion rings and lemon slices. Additionally, you can use fresh herbs.

Salting for 1 hour

When guests warn of their arrival in just a couple of hours, the issue of refreshments is very acute. The problem can be easily solved if a nearby supermarket sells frozen pink salmon fillets.

Ingredients:

pink salmon fillet - 0.8 kg;
boiled water - 0.4 l;
olive oil - 70 ml;
salt - ¼ cup.

Cooking:

Defrost the fillet so that it remains slightly frozen, and cut into pieces about 2 cm.
Completely dissolve the salt in water and dip the fish in it for about 10 minutes.
Remove from brine and pat dry with paper towels.
Put in a container in layers, pour each layer with vegetable oil. Place in refrigerator for 45 minutes. At the end of this time, the dish is ready and it can be served at the table.

Marinated pink salmon

According to this recipe, the fish is very tender and fragrant. It will definitely please guests and family members. Will become a highlight and decoration of any festive table.

Ingredients:

1 carcass;
apple cider vinegar - 2 tbsp. l.;
onion - 1 pc.;
salt - 1 tbsp. l. with a slide;
sugar - 1 tbsp. l. with a slide;
coriander seeds - 1 tsp;
refined vegetable oil - 3 tbsp. l.;
ground black pepper - 0.5 tsp.

Cooking:

Separate the fillet from the fish and cut into portions.
Mix spices in a separate bowl.
Rub the pieces with the spice mixture. Put in a large bowl, cover with cling film, and put oppression on top. Leave at room temperature for an hour. Then place in the refrigerator for 24 hours.
After a day, get the fish and wash it with cool running water.
Add thinly sliced onion to it and mix well.
Then pour vinegar and vegetable oil over and marinate at room temperature for 2 hours, stirring occasionally every 15-20 minutes.

Put the finished fish in the refrigerator for 25 minutes and can be served.

Ingredients:

fish steaks - 1.2 kg;
vinegar - 30 ml;
sunflower or olive oil - 50 ml;
boiled chilled water - 60 ml;
cinnamon - a teaspoon without a slide;
cloves - 5 pieces;
seasoning for fish - 30 g;
bay leaves - 3-4 pieces;
allspice peas - 10 pieces;
sugar - 80 g;
salt - 100 g.

Cooking:

Grind 5 peas of allspice, mix with sugar, bay leaves and salt. Dip steaks in this mixture.
Put in a saucepan or large bowl and put under oppression for 40 minutes.
Mix 5 crushed peppercorns, cloves, cinnamon and fish seasoning.
Lay the bay leaf and cloves on the bottom of the container and lay out the fish steaks in layers. Sprinkle each layer with a mixture of spices.
In a separate container, mix vinegar, water and oil and pour this mixture over the fish. Leave at room temperature for 2 hours, then refrigerate. When this time has passed, the dish can be eaten.

Conclusion

Salted red fish is the basis of many holiday dishes loved by everyone - salads, sandwiches and canapes. Its benefits and excellent taste characteristics are simply undeniable. In order not to risk buying a finished product in vacuum packaging, you can cook it yourself to your liking using one of the many recipes.