Recipe for salting pink salmon fish. Salted pink salmon in pieces - the taste is incomparable

Pink salmon is an anadromous species that is part of the salmon family. The smallest and fastest growing representatives of the genus of Pacific salmon.

This fish is not only tasty, but also very healthy. From it you can cook soup, salad, snack. Also, it is relatively inexpensive and can be purchased in almost all stores. If suddenly you bought it in a store and it is too salty, I recommend that you do it right at home on your own in the same way as we did in previous articles. Most importantly, control the entire cooking process for the right time, after which you will get a truly healthy and tasty product.

Today I will tell you some interesting, tasty and very quick recipes for salting pink salmon at home. Believe me, after you try your masterpiece, just lick your fingers and understand how delicious this dish is.

The final product can be stored in your refrigerator for several days, and maybe even more.

Ingredients:

• Pink salmon - 1 pc.
• Salt - 1.5 spoon
• Sugar - 1.5 spoon

Cooking method:

1. We cut off the head of the fish, cut it in half, take out the insides. Cut off the tail using scissors. Rinse thoroughly under running water.

Tip: The head can not be thrown away, but boiled from it, for example, an ear.

2. After that, it can be wrapped in a paper towel and dried. We make a cut along the ridge and divide it into two parts. We remove the bones and wash the carcasses again.

3. Mix salt and granulated sugar and put the fish in a bowl into which the mixture was previously poured. Sprinkle generously with salt and sugar on top and distribute with the help of your hands.

4. Put the second part on top and also sprinkle with salt. Cover with a plastic bag and put in a cool place for a day.

Then we take it out and wash it cold water. Salted fish is ready. Enjoy your meal.

Salt pink salmon in a dry way at home

Ingredients:

• Pink salmon - 1 pc.
• Lemon - 1 pc.
• Salt - 60 gr.
• Sugar sand - 1 tbsp. a spoon
• Black peppercorns - 20 pcs.
• Vegetable oil.

Cooking method:

1. We separate the carcass from the ridge, take out all the bones. We take the fillet, cut it into wide pieces.

2. Mix 4 tablespoons of salt with two tablespoons of granulated sugar.

3. Generously sprinkle all the pieces of fish with the resulting mixture. Then drizzle with lemon vegetable oil.

4. Put everything in a bowl, the fish will give more juice, cover with a plate and put it under oppression in a cool place for a day.

After the lapse of time, we take out, wash and invite relatives to the table. Enjoy your meal.

Ambassador of pink salmon in brine

Ingredients:

• Pink salmon - 1 pc.
• Salt - 4 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Bay leaf
• Pepper mix

Cooking method:

1. Mix salt, pepper and peas in one container, pour boiling water, mix well until the components are dissolved, put aside.

2. We clean the fish under running water, cut off the head, tail, take out all the insides.

3. We cut into portioned pieces, the approximate thickness, the distance of two fingers. We put it on a plate and put it in the refrigerator.

4. The brine has cooled down. We put the fish in a jar and fill it with marinade. Close with a lid, shake well and refrigerate for at least a day.

As soon as the time is up, you can eat it, just put it on sandwiches or use it for your salad. Enjoy your meal.

Step-by-step recipe for salting whole pink salmon

Ingredients:

• Pink salmon - 1 pc.
• Salt - 60 gr.
• Sugar sand - 1 tbsp. a spoon
• Allspice black pepper - to taste

Cooking method:

1. Defrost shop fish. We cut it, remove unnecessary parts, tail, fins, cut off the head. We remove the insides, rinse well under running water, dry.

2. We remove the skin from pink salmon, carefully pry it with a sharp knife, and remove it. We take out all the bones, we get two parts of the carcass.

3. We make a mixture of granulated sugar, salt and allspice. Roll the fish on both sides. We put it in an enamel bowl. If desired, you can put a bay leaf.

4. Cover with a lid and leave in the refrigerator for 24 hours for salting.

We enjoy fragrant and tasty salted fish. Enjoy your meal.

Salted pink salmon for salmon

Ingredients:

• Water - 1 liter
• Salt - 5 tbsp. spoons
• Sugar sand - 2 tbsp. spoons
• Black peppercorns - a few pieces.
• Cognac - 1 tbsp. a spoon
• Vegetable oil -
• Pink salmon - 1 pc.

Cooking method:

1. Prepare the brine. In 1 liter of boiled water, add 5 tbsp. spoons of salt, 2 tbsp. spoons of granulated sugar, black peppercorns. Dissolve salt and sugar and cool until cold.

2. We wash pink salmon under running water, cut off the head, take out all the insides and wash again.

Tip: Take fish that has been deep frozen and defrost not completely, but to such a state that it is convenient to cut.

3. We cut the carcass. We stick a knife along the spine, cut it. We clean from the bones, cut out the fins, remove the skin. Got the fillets.

4. Now cut them into pieces 1 cm thick. Put in a deep bowl.

5. The marinade has cooled down, add 1 tbsp. a spoonful of cognac and fill the fish. She should stay in this brine for 20 minutes.

Tip: It is possible without cognac, but it is he who gives a peculiar taste, after which the fish becomes like salmon.

6. Then we take it out on a sieve, let it drain, put the pieces on paper towels, dry it.

7. We take any container, grease it with vegetable oil and lay out pink salmon in layers. Spray each layer with vegetable oil. You can add black pepper, cover with a lid and put in the refrigerator for an hour.

The dish is ready, lay out and serve to the table. Enjoy your meal.

How to simply salt pink salmon in pieces

Ingredients:

• Pink salmon fillet - 2 pcs.
• Salt - 2 tbsp. spoons
• Sugar sand - 1 tbsp. a spoon
• Black peppercorns - 30 pcs.
• Bay leaf - 7 pcs.

Cooking method:

1. We cut the carcass, clean it from bones, peel, get the fillet, cut it into pieces. Mix sugar and salt in one bowl.

2. We take a container in which we will salt. Sprinkle the bottom with mixed salt and sugar, and lay out the fish. Salt-sugar is also on top and spread the bay leaf and black peppercorns.

3. Again lay out a layer of fish, just salt-sugar and add spices. Thus we salt everything.

Cover with a lid, put in the refrigerator for a day. And after 24 hours you can try it.

Video on how to salt pink salmon in oil

Hope the recipes are helpful for you. Enjoy your meal.

Hello!

Many fish lovers speak with special warmth about salted pink salmon. This simple snack has become popular due to the combination of excellent taste, useful properties and low price. Plus, it's easy to make at home. Even a beginner will cope (and quickly enough), which is also an undoubted advantage of this dish.

Today I have prepared for you some simple recipes which will teach you how to properly salt the fillet of this fish. Consider the most different variants: both in terms of cooking technology and taste preferences.

Of course, you can buy low-salted pink salmon in the store. But you must admit, it is much more pleasant to eat a dish, knowing exactly what it consists of? In addition, there will be a great occasion to show off your culinary skills to friends and family. And believe me, they will definitely cause admiration.

Including pickled pink salmon in your diet is also a great way to improve your health. By the way, do not forget about). This snack has a positive effect on work nervous system, fat metabolism, helps the blood to be more oxygenated faster and slows down aging.

Most often, pink salmon is sold frozen, so our first recipe has just such a heading. In fact, there is no difference between salting frozen and fresh fish, if the first one is good quality. The only thing is that fresh fish always has to be pre-cut. But from the store, it is often delivered already gutted.

Ingredients:

• 300 g pink salmon fillet;
• 1 tsp Sahara;
• 1 st. l. fine salt;
• 2 tbsp. l. vegetable oil.

Subsequence:

Defrost pink salmon.

The main thing is that the fish is freshly frozen. If there is the slightest doubt about its quality, it is better not to salt it.

We wash the fish under running water. Cut off the fins, tail and head. We clean out the insides. We also remove the skin. Separate the fillet from the bones, and then cut into pieces like this.

Dip each piece in oil. After that, we begin to put them in a pre-prepared container, sprinkling with a mixture of salt and sugar.

Continue until all fillets are finished.

We wrap the container with cling film and put it in the refrigerator for a day.

After that, the fish can be served at the table.

Enjoy your meal!

Salting pink salmon in brine with slices at home - fast and tasty

Pieces of pink salmon can be eaten both separately and used as part of other dishes. For example, make delicious sandwiches. And someone even cooks pastries with her! Do you want to try too? Read on for the next recipe.

Ingredients:

• 1.5 kg pink salmon;
• 5 st. l. Sahara;
• 2 tbsp. l. salt;
• 5 peppercorns;
• 2 bay leaves;
• 50 ml vegetable oil.

Subsequence:

We wash the fish under running water without opening its abdomen. After that, we cut off the head and insert a fillet knife under the skin. We pass along the body with a knife and easily remove the skin.

We cut the fillet from the bones, without affecting the insides. Rinse with cold water and pat dry with paper towels. Cut into pieces of medium size.

Mix the salt and sugar and roll the pieces of fish in the resulting mixture.

Put spices on the bottom of a clean jar. Then we send the fish there. We put a small load on top of it (you can use a bottle of water) and leave it on the table for 5 hours. No more salt and sugar added!

After this time, pour oil into the jar so that the fish is completely immersed in it. Without stirring it, close the jar with a lid and put it in the refrigerator.

After 36 hours, pink salmon will be completely ready for consumption.

Pink salmon for salmon - it turns out very tasty

Red fish at least once was on any Russian table. However, among it there are both affordable and more expensive views. One of the last is salmon. Unfortunately, not everyone can afford such an appetizer on a regular basis, so a method was invented to imitate ordinary pink salmon for it, which is much more affordable. Well, what comes of it - let's see in the next variant!

Ingredients:

• 0.5 kg of fresh pink salmon;
• 4-5 art. l. salt;
• 1 liter of water;
• 50 ml of odorless sunflower oil.

Subsequence:

Pour the indicated amount of water into the pan and bring it to a boil. We dissolve the salt in it, and then let the resulting brine cool completely.

In the meantime, let's fish. We cut off from it a piece of the desired size for salting. It is better that the fish is slightly frozen - so it will be easier to work with it.

We remove the insides (if necessary), remove the skin, get rid of the bones. You should get these fillet pieces.

Cut them into smaller slices 0.7-1 cm thick.

We lower the fish into the salt solution and leave it in it for 20-30 minutes.

After that, we take out the pieces, rinse with cold water and put in a container for marinating. Pour them with oil, and then put them in the refrigerator for several hours.

Lightly salted pink salmon with skin (incomparable taste)

As a rule, the skin is removed from the fish before salting. This allows the fillet to marinate faster, and just not everyone likes this part of the fish. But we decided to try everything, right? Let's consider this option. Weak salted salmon with the skin, it will turn out to be no less tasty than everything we have done before - trust me.

Ingredients:

• Pink salmon - 1 pc.;
• Allspice and black pepper - 10-15 peas each;
• Bay leaf - 2 pcs.;
• Coarse salt - 6 tbsp. l.;
• Sugar - 6 tbsp. l.;
• 1.5 liters of water.

Subsequence:

Let's do the brine first. To do this, put lavrushka and pepper in a pre-prepared container. Salt and sugar are also sent here.

Bring 1.5 liters of water to a boil. Pour it into the same container. Stir and leave until completely cooled.

This time we will cut the fish. Rinse it under running water. After that, cut off the head and clean the insides. Cut off the tail. Cut off all the fins with scissors. It turns out here is such a carcass.

Cut it into portioned pieces about 2 fingers wide.

We transfer them to a plate and put them in the refrigerator until the brine cools.

When the brine has cooled, put the fish in a clean two-liter jar. You can also put milk here.

Top with brine and close. After that, shake the jar properly. Then put it in the fridge for at least a day.

After that, the fish is completely ready for use. Enjoy your meal!

A simple recipe for salted pink salmon with butter and onions

This cooking method is for those who simply find salted pink salmon too boring. We diversify the dish a little by adding ordinary onions to it. It would seem the most standard ingredient, but the result is impressive. Ready and try!

Ingredients:

• 800-1100 g pink salmon;
• 1 tsp Sahara;
• 2 tsp salt;
• 0.3 tsp black pepper;
• 2 purple onions;
• 4 tbsp. l. vegetable oil.

Subsequence:

We wash pink salmon, cut off its tail and head, remove the insides (if necessary). Leave the skin and bones for now. Cut the fillet into such large pieces and sprinkle with a mixture of pepper, salt and sugar. We shift them into a bowl, cover with a plate on top and put a small load on it. Leave it like this for a day.

Now let's remove the bones. The peel at this stage can also be removed, or left. Cut the fillet into smaller pieces.

We put the fish in a jar, alternating with onion half rings. Fill everything with oil, then close and put in the refrigerator.

In a few hours the fish will be completely ready. It goes best with boiled potatoes, but is also good as an independent dish. Enjoy your meal!

Dry salting of pink salmon

You can pickle pink salmon not only in brine. Many do it in a dry way and even insist that this method is the only correct one. What are the features of this technology and, most importantly, what is the result? Let's look further.

Ingredients:

• Pink salmon - 1 pc.;
• ⅓ lemon;
• Salt and sugar to taste;
• 1 st. l. vegetable oil;
• ⅕ a bunch of dill.

Subsequence:

We wash pink salmon in cold water, cut off the head, tail, peritoneum and fins. If necessary, pre-clean the insides.

Cut the fish in half and remove the bones. Separately cut out the dorsal fin.

A feature of the dry salting method is that during the salting process, the resulting brine is constantly removed from the fish. In this version, the author uses a grate from a pressure cooker, you can also find something similar.

We cut the fillet into large pieces and sprinkle them first with sugar and then with salt. We take both according to our taste. The main rule is that there should be twice as much salt as sugar.

The approximate amount of salt per 1 kg of fish is 40-50 g: for those who are very important numbers.

We cover the grate with the fish with a lid and leave it in this form for a day at room temperature.

After the specified time, the fish will be ready. We put the pieces of fish with each other and put them in bags. We store in the refrigerator.

Before serving, remove the skin from the fish and cut the fillet into smaller pieces. We fill with odorless vegetable oil, and then decorate with lemon and dill sprigs. Enjoy your meal!

How to pickle pink salmon caviar at home?

Well, I decided to dedicate the last recipe to salting not the pink salmon itself, but its caviar. She often comes across when butchering fish and many throw her away, simply not knowing what to do. In the meantime, it can turn into a very tasty and healthy snack in just 15 minutes!

Ingredients:

• 100 g pink salmon caviar;
• 1.5 tsp salt;
• 0.5 tsp Sahara;
• 1 tsp sunflower oil;
• 500 ml of water.

Subsequence:

Carefully take out the caviar from the fish. As a rule, it is in two bags (pouches). If the caviar is frozen, leave it at room temperature until it is completely thawed.

We heat two glasses of water to about 50 degrees. Dissolve a teaspoon of salt in it.

Mix thoroughly to obtain a homogeneous solution. And then we lower the tongues there.

We begin to touch them with our fingers without removing them from the water. Gradually, the films will begin to separate: they need to be removed, even the smallest pieces. We discard the eggs in a colander.

We get rid of the remnants of the film.

Pour salt and sugar into the salting container: 0.5 tsp each.

We dissolve them in 100-150 ml of cold water. Mix properly.

We spread the peeled eggs in the brine.

After that, close them with a lid and put them in the refrigerator for 12 hours.

When this time is up, put the caviar in a colander and let the liquid drain.

Put it again in a jar, and then mix with a teaspoon of vegetable oil.

Caviar is ready. It is advisable to eat it in the first two days after preparation, because without the use of preservatives, it deteriorates quickly enough.

That's all. Now you can easily please yourself and your loved ones with this delicious snack. I hope that my article was useful to you, and you have already looked after at least a couple of recipes for yourself. Enjoy your meal!

You will be surprised how appetizing and tender ordinary pink salmon will become if it is not just sprinkled with salt and put in the refrigerator, but salted according to a proven recipe. I have several of these recipes. A couple of them come up when the guests fall on their heads with the determination of a brick, and you need to act decisively and quickly. The fish will be ready in just an hour! The rest of the methods require more masculinity, it will take a little longer to wait until the tasting - from 1 to 2-3 days. But this is the case when the expectation is fully justified by the delicious - the fish comes out no worse than the "elite" salmon or trout, just as tender, fat, melting in the mouth. For those who want to know how to pickle pink salmon at home simply, tasty and quickly, I suggest studying a few basic recommendations and 4 recipes.

Basic rules for making successful salted red fish

1. The basic proportion for preparing a brine or dry mix for salting is 3 parts salt and 1 part sugar.
2. Fold the raw materials salted to the desired taste in a jar and fill with refined sunflower oil. Then you get pink salmon for salmon - what to taste, what in texture.
3. Defrost the carcasses not completely. Then the skin is removed easily, and the sliced ​​\u200b\u200bpieces are even and neat. Yes, and the bones are easier to move away from the pulp.
4. To shorten the salting time, cut the fish into thin slices.
5. Ready fish is stored no longer than 4-7 days in a hermetically sealed container.
6. For spicy salting are used: rosemary, thyme, coarsely ground pepper, bay leaf, basil, dill, garlic and other spices in arbitrary proportions.
7. It is not recommended to put acid (vinegar, lemon juice) in the marinade, because. will suffer from it appearance(a whitish unappetizing coating will appear) and, in part, the taste of the dish. Lemon juice is poured over, if desired, an already prepared snack.

Quick salted pink salmon with butter "Like salmon"

"Salmon? Yes? ”My husband asked with a smart look, crushing a crispy toast with a piece of a shiny pinkish fish. “Although no, it looks more like a trout,” he said thoughtfully and dealt with the third sandwich of a very impressive size. And I didn't convince him. All the same, he will not believe that he “utilized” the commercial Far Eastern fish with taste. Yes, a dryish fish will easily become soft and appetizing. Even a connoisseur can hardly distinguish it from the fatter and "noble" salmon.

Required Ingredients:

How to prepare salted pink salmon at home (well, very tasty):

Wash the fish well. It is not necessary to remove the scale. Place it in a bowl of cold salted water for 10-15 minutes. Then remove the skin and backbone by cutting the carcass in half lengthwise. There are practically no small bones in this fish. Cut the fillet into thin portions.
Prepare a water-salt solution - brine. The liquid is better to use boiled and cooled to 28-25 degrees. Salt is desirable to take sea, coarse grinding. Add it to water. Stir until dissolved.
The brine must be concentrated. Drop into it a raw egg. If it floats, then you did everything right.
Fill the fish with brine. Leave at room temperature for 15-40 minutes, depending on the desired degree of salting (weak or strong). I waited for about half an hour.
Rinse the fillets from salt. Throw it in a colander. Let the water drain completely. Transfer to an airtight container - a bowl or a jar. Fill with oil. Cover with a lid. Put in a cold place.
After half an hour, the snack is ready. Salted in this way, the fish is incredibly tasty and tender. Even better than salmon or trout. With it, you can cook sandwiches and canapes, use it as a filling for tartlets or thin pancakes. The salads are exceptionally delicious. Before serving, the fish can be sprinkled with lemon juice and sprinkled with fresh dill.

Pink salmon in spicy mustard brine

Fish salted in brine is more juicy and aromatic than dry salting. A moderate amount of spices emphasizes its natural taste and delicate texture. Mustard does not spoil the appetizer at all - it gives it a piquant note and an appetizing flavor. If desired, shift the salted slices with an onion and fill with refined vegetable fat. A very successful, home-style "cozy" combination.

Required products:

Cooking method:

The head and tail are not used for salting. It is better to clean the scales. Cut the fish into roughly equal pieces 3-4 cm thick. In this brine, you can salt the whole fish, but small pieces will be ready to eat much faster. Place them in a deep container.
Prepare the brine. Mix salt, sugar and spices in a saucepan.
Fill with water. Bring to a boil. Stir to speed up the dissolution of dry ingredients. Once the liquid boils, remove it from the heat. Cool to a temperature of 25-30 degrees.
Pour the brine over the fish. Cover it with a flat plate or lid. Install oppression from above. Keep the snack in the kitchen for 30-40 minutes. Put in the refrigerator for 6-12 hours.
Delicious salmon is almost ready. It can be served immediately by pouring oil. I also marinated it with onions. Separated from the skin and bones. I put it in a jar in layers, alternating with a thinly sliced ​​onion.
We tried it when the fish spent a couple of hours in such conditions - delicious, simple, appetizing, relatively fast!

Salted pink salmon dry home salted

Ambassador without the use of liquid is quick, simple and always successful. It is very difficult to salt the fish with this cooking option. No need to fiddle with the brine, wait until it cools down and look for a suitable container for salting and storing raw materials in the refrigerator. You can cook whole carcasses, fillets, and small pieces in this way.

Grocery list:

Detailed recipe:

Rinse defrosted fish inside and out. Remove the skin. Cut in half. Take out the spine and large bones. Cut into medium sized slices.
Mix salt (preferably sea) and sugar.
Pour a little pickling mixture into the bottom of the container.
Lay out a layer of fish. Try to pack the pieces as tightly as possible.
Sprinkle with dry ingredients.
Repeat layers until you run out of food or the jar is full. Place a weight on top. Hide in a cold place for 1-2 days. Under the influence of salt and oppression, liquid will be released from the fish. It should be drained. To stop the salting process, the pieces must be washed.
Season the finished appetizer with oil if desired, sprinkle with herbs or onions.

Few people use this method of salting salmon at home. And completely in vain. It has many advantages. For example, a minimum of active cooking. I cut the carcasses, sprinkled with spices and sent them to the freezer. After defrosting, the appetizer is completely ready to eat! The shelf life of such fish in the freezer is quite large - up to 1 month. Uninvited guests are no longer scary! In general, very convenient and, of course, tasty. I advise you to try. Experiments with spices are welcome, but I advise you to start with a sugar-salt mixture.

Would need:

Salting process:

I salted the fillet with the skin. But this method is also well suited for cooking a whole small fish. Clean the carcass from scales. Divide it along the ridge into 2 halves. Take out all the bones. Remove fins and film from inside. Wipe off moisture with paper towels.
Add dill to the salt. Stir. Spread half of the mixture over the fish pulp. Also delicious with grain mustard. A kilo of raw materials will require about 2 tsp. to get a spicy, moderately spicy taste.
Connect the seasoned halves with cuts to each other. With the remaining salting composition, rub the skin on both sides.
Wrap tightly with several layers of cling film. Put the fish in freezer for 6-8 hours.
After partial defrosting, remove the skin from the fillet. Cut. The dish is ready for tasting. But it turns out tastier if you shift the pieces of pink salmon with thinly chopped onions and pour homemade or deodorized oil. The more the appetizer is infused in vegetable fat, the more tender and tasty it turns out.

Red fish is really tasty. Such a dish can be eaten both on holidays and on ordinary days. One of the most common methods of cooking fish products is salting. Let's find out how to do it right at home.

What you need to pay attention to when salting

Salting at home is a quick and cheap method of salting a product. Fish can be kept in the cellar for no more than 4 days and served with different foods. For example, salty fish can become part of a sandwich, pancake, salad, roll or a regular snack for a side dish.

Bread with butter and pink salmon is an excellent choice for a festive table when you want to satisfy the hunger of guests or give to a capricious child who does not want to eat anything. But in order for the dish to bring only benefits, it is important to choose the right fish.

There are also tips that you should read before salting fish:

1. You can pickle fish both chilled and frozen.
2. In the buying process, we need to choose a whole fish so that both the head and everything inside are beaten, this will help determine its freshness. The peel should not be damaged. We also check the elasticity of the carcass and the color of the meat itself (pink). We choose a product of natural color without a strong odor.
3. It is forbidden to defrost fish in an unnatural way, that is, in hot water or on a stove. It is better that it thaws gradually (inside the refrigerator). Otherwise, when cutting, pieces of fish will fall apart.
4. After cleaning, wash it with water and wipe it with a paper towel.
5. For salting, containers made of glass or plastic are suitable.
6. Choose large salt crystals.
7. It is important to wait until the filling has cooled, otherwise the fish will turn out boiled.
8. If we need a load, a jar filled with liquid will do.
9. Salted fish should not be stored for more than a week (inside the refrigerator).
10. Spices should be added in tablespoons.

Tender and healthy fish

Pink salmon - a good choice. Its meat contains a lot of protein and is elastic. The fish is also called pink salmon. It is very helpful thanks great content fatty acids and fish oils.

Due to the elasticity of the fillet perfectly absorbs salty product. It takes literally 1 day to prepare.

What seasonings are used for salting

Please note that fish meat is slightly bitter. Salt gets rid of this bitterness completely, but most housewives also add sugar to make the taste of fish thin and tender.

In addition to the main seasonings, the following spices are added to the fish:

• pepper;
• vegetable oil;
• mustard;
• garlic;
• herbs;
• Bay leaf.

Usually, in order for the fish to release unnecessary moisture, a heavy object is placed on it.

How best to salt fish - whole or in pieces, with or without skin

For salting, both a whole fish and pieces are suitable. You can cut it into very thin slices, this will allow the dish to pickle even faster (literally in a couple of hours). In addition, finely chopped fish is perfect for sandwiches.

Also, depending on your wishes, you can remove the skin, or leave it. In the process of salting, the skin also turns out very tasty.

And we also need to pay attention to the fact that there are 2 ways of salting - dry and wet. When dry, we simply rub the fish with spices. When wet, the fish is cooked in the marinade. The resulting brine can also be consumed, but be careful, it turns out to be very salty, sometimes even saltier than the fish itself.

So, let's start cooking pink salmon.

it classic recipe. It will take a few days to prepare, but the dish will turn out delicious.

• pink salmon 1 pc.;
• salt 3 tablespoons;
• sugar 1 spoon.

1. We cut pink salmon. Remove offal and head. Cut the fish lengthwise into 2 parts.
2. We need to get rid of the bones.
3. We mix spices.
4. We rub the carcass with the resulting mixture.
5. Put the fish in a wide bowl.
6. Press down with a heavy object and leave for half an hour in the room.
7. We remove the load. We put the container in the cellar for 3 days.
8. We turn the dish over 2 times a day to ensure uniform salting.
9. Remove the skin from the finished fish and wipe it with a paper towel.
10. Enjoy your meal.

The taste of meat is tender, and dill gives freshness.

We will need the following ingredients:

• pink salmon 1 pc.;
• vegetable oil 2 tablespoons;
• salt 3 tablespoons;
• sugar 3 tablespoons;
• dill 1 bunch.

The dish is prepared as follows:

1. We remove the insides of the fish, cut off the head, all inedible parts and the skin.
2. Cut the meat into large pieces.
3. We put the fillet in a deep container. Lubricate with oil.
4. We make a mixture based on spices and chopped herbs.
5. Sprinkle the salmon with the mixture.
6. Cover with cling film.
7. We crush the fish with a load.
8. We take it to the cellar for 48 hours.

Alcohol in combination with vegetable oil can make the taste of fish similar to the taste of salmon.

The following products are needed:

• pink salmon 1 pc.;
• water 1 l.;
• salt 5 tablespoons;
• sugar 2 tablespoons;
• 5 black peppercorns;
• cognac 1 spoon;
• vegetable oil 3 tablespoons;
• ground black pepper.

Cooking algorithm:

1. We boil water. Add dry spices to it. We mix.
2. We are waiting for the brine to cool.
3. At the same time, we are engaged in fish - we remove the head, and all inedible parts.
4. We shift the meat into a deep container.
5. As soon as the brine has cooled, mix it with cognac and pour over the fish.
6. We wait 20 minutes until the fillet absorbs the marinade.
7. We shift the fish to a sieve. It is necessary that liquid be drained from it.
8. We wipe pink salmon with paper towels.
9. We take a small container. Lubricate its bottom with oil.
10. We spread the fish there in 1 layer. Coat it with oil and sprinkle with ground pepper.
11. Now the next layer of fish. Spices again.
12. Lay out the rest of the fish in layers. We cover. We store in the cellar for a day.

The dish turns out lightly salted.

You will need the following:

• pink salmon 1 pc.;
• Lavrushka 2 pcs.;
• 4 peppercorns;
• salt 4 tablespoons;
• sugar 2 tablespoons;
• vegetable oil 3 tablespoons.

The dish is prepared as follows:

1. We remove everything from the fish that we will not eat.
2. We cut the meat into small pieces.
3. Prepare a small container. We throw in pepper and bay leaf.
4. Cover the fish with a mixture of sugar and salt.
5. We put it in the bank.
6. We press the load.
7. Store directly in the kitchen for about 5 hours.
8. Then you need to pour vegetable oil. You don't need to mix.
9. We close the container and take it to the cellar for 48 hours.

Spicy spices follow the fish more fragrant.

We will need the following products:

• water 1.5 l.;
• pink salmon 1 pc.;
• Lavrushka 2 pcs.;
• a mixture of peppercorns 1 tsp;
• salt 6 tablespoons;
• sugar 3 tablespoons.

To prepare the dish, do the following:

1. We fill boiled water dry spices and mix.
2. We remove everything superfluous from the fish. Cut the meat into large slices and put in a container.
3. Pour the brine into the fish. We close the bank. We shake.
4. We put the dish in the cellar for a day.
5. Can be eaten with pickle.

This combination of ingredients is unusual, but it will allow the fish to become spicier.

Ingredients:

• pink salmon 1 pc.;
• water 300 ml;
• salt 2 tablespoons;
• sugar 1 spoon;
• mustard 1 spoon;
• vinegar 1 spoon.

We do the following:

1. We clean the fish, remove all unnecessary.
2. Cut the fillet into small pieces.
3. We are preparing a container. We pour water into it. We dissolve all the spices and spices in it. We mix.
4. We spread the pink salmon in the brine. Press down with a heavy object.
5. We put in a cold place for 5 hours.

In this recipe, the fish will be cooked whole. You can cut it into pieces, but it may be too salty.

You will need the following products:

• pink salmon 1 pc.;
• salt 1 spoon;
• sugar 1 spoon;
• black pepper 4 peas;
• Lavrushka 2 pcs.;
• parchment.

The dish is prepared as follows:

1. We remove all inedible parts from the fish. You can't remove the skin. We do not cut the fish, we will cook it whole.
2. We need to crush the bay leaf. Mix it with spices.
3. We rub the fish with spices.
4. We wrap pink salmon in parchment.
5. Press down with a heavy object.
6. We leave the fish right in the kitchen for 24 hours.
7. Before eating fish, it must be washed in water.

Taranka is a dry fish that is often cooked at home. And we can use pink salmon to cook it.

We need the following ingredients:

• pink salmon 1 pc.;
• salt 6 tablespoons;
• gauze.

We do the following:

1. We remove the insides of pink salmon. You can also cut off the head, or leave it, we will not eat it, but the fish will look better with the head. We leave the skin so that the fish does not crumble during the drying process.
2. We put the whole fish in a container. We fall asleep with salt. We put a heavy object on it. This will not only allow all unnecessary juices to come out, but also gives the fish an appropriate look, usually the ram is thin.
3. We store fish directly in the kitchen for 1 day.
4. Now the fish needs to be hung in a well-ventilated place. For example, on the balcony, or in the kitchen, if you have good ventilation. The fish should be covered with several layers of gauze, as it strongly attracts flies and other pests.
5. We are waiting for the pink salmon to dry. It usually takes 7-14 days.
6. The fish is very tasty.

Pink salmon with onions

You can use both the meat itself and the onion, it will also turn out spicy.

Ingredients:

• pink salmon 1 pc.;
• onion 100 gr.;
• water 500 ml;
• vegetable oil 60 gr.;
• Lavrushka 2 pcs.;
• peppercorns;
• salt 3 tablespoons;
• sugar 0.5 tsp

Prepared as follows:

1. We remove all inedible parts from pink salmon. We cut pink salmon into slices.
2. We are preparing the marinade. Dissolve spices in water. Pour the filling into a glass container.
3. We spread the slices in the same container. We store directly in the kitchen for 2 hours.
4. We cut the onion into large half rings.
5. As soon as the time has passed, put the onion on the fish. Fill the dish with oil.
6. We put the container in the refrigerator for 2 hours. The fish will be lightly salted.
7. Serve to the table with butter and onions.

Usually salted fish is cooked with garlic. It will not be too salty, but the advantage of this recipe is that it can be prepared in just an hour.

We need the following ingredients:

• pink salmon 1 pc.;
• salt 5 tablespoons;
• onion 1 pc.;
• garlic 2 cloves;
• vegetable oil 1 spoon;
• water 150 ml.

The dish is prepared as follows:

1. We give all unnecessary parts of the fish. Cut the fillet into thin pieces.
2. Rub the salmon with salt.
3. Put the fish in a plastic container. We close.
4. Store at room temperature for 45 minutes.
5. Cut the onion into small pieces. I pass the garlic through the press.
6. Transfer the fish to a plate. Sprinkle with onion and garlic. Drizzle with vegetable oil.
7. We wait 15 minutes until the fish is saturated with spices and oil.
8. Can be served at the table.

Note!

If you cut the fish into thick pieces, it will take more time to cook so that it is well soaked with salt.

There are many recipes for making salted pink salmon at home. Many different seasonings can be used. Don't be afraid to experiment. This will help you find the recipe you like best.

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Fresh pink salmon can be salted where it was caught, and it is sold chilled, more often frozen. If the fish was bought in this form or stored in the freezer, then it must be thawed gradually in the refrigerator.

But it is better not to wait until the end of the process and start preparing the fish while it is still firm and holding its shape, so it is easier to remove the skin from it.

Usually pink salmon in the store is already gutted, if not, then you first need to cut it along the abdomen and take out the insides, separate the head.

To remove it, you need to cut the body of the fish along the back, remove the fins, carefully cut the skin at the head end and remove it.

At the next stage, you need to remove the spinal bone along with the ribs, after making a deep incision along the midline of the back to the spine. All parts of the fish unsuitable for salting can be used in the ear.

If pink salmon is salted with skin, then the fins can be cut with scissors, having previously cleaned the scales.

Having decided how to pickle pink salmon in pieces or whole, you need to pay attention to the salting time.

The period indicated in the recipes is approximate, it depends on the size of the pieces and the temperature regime: the larger the pieces and the lower the temperature, the slower the process will be.

Salt salmon for salmon

Salted salmon is a delicious, but expensive, gourmet product. You can pickle ordinary pink salmon for salmon. The fish will be tender and retain the beautiful salmon color. To do this, it is better to take fish after deep freezing, it is safer, because this recipe provides a quick way.

Ingredients:

• pink salmon - 1 pc.,
• salt - 7 tbsp. l.,
• sugar - 1 tbsp. l.,
• cognac - 1 tbsp. l.,
• vegetable oil - 1-2 tbsp. l.

How to pickle pink salmon for salmon?

Fish salted in this way turns out to be lightly salted, tender, quite fatty. Those who like fish with a slightly spicy taste can season with black pepper when layering.

Salt pink salmon in brine

Pink salmon can be salted in brine in a spicy version with spices. There you can add bay leaf, peppercorns. You can take cloves, but you need to be careful with it, as it tends to interrupt all other flavors. Add it to the brine no more than one, maximum two pieces.

Ingredients:

• pink salmon - 1 kg fillet,
• salt - 2 tbsp. l. without a slide
• sugar - 1 tbsp. l.,
• water - 100 ml,
• vegetable oil - 100 ml,
• black peppercorns) -4 pcs.,
• allspice peas - 4 pcs.,
• laurel - 3 leaves.

How to pickle pink salmon in brine?

Salt pink salmon in a dry way

Pink salmon can be salted without brine and marinade, using salt and sugar. To do this, the fish must be cut into fillets with or without skin, as desired. You can also take a whole fillet for salting or cut it into pieces immediately.

Thinner pieces are obtained from skinless fillets. In order for the pulp not to wrinkle when slicing, you need to take a sharp and thin knife, as well as slightly freeze the product itself.

When salting the whole fillet, the cooking time should be increased by six hours, if the fish is salted with the skin, then in this case you need to add 10-12 hours.

Ingredients:

• pink salmon - 1 pc.,
• salt - for 500 g of fish 1 tbsp. l. with a slide
• sugar - for 500 g of fish 1 tbsp. l. without a slide.

How to salt pink salmon in a dry way?

Salting whole pink salmon at home

For such salting, you can use a thin cotton fabric. Salt must be taken large, preferably sea. You can get a spicy salting product if you use coriander seeds, dill, chopped bay leaves and allspice when salting.

All of these ingredients can be mixed with salt, or just one or two can be used to taste. Do not take too many spices, for one fish weighing up to one and a half kg, no more than 5 g.

Ingredients:

• pink salmon - 1 pc.,
• sea ​​salt, coarse - 1 tbsp. l. for 500 g of fish,
• spices (coriander, dill seeds, allspice, bay leaf) - 5 g.

How to pickle pink salmon at home as a whole?

How to store salted pink salmon?

Pink salmon, salted in thin pieces, can be stored for about a week, but not more than ten days, if you fill it with vegetable oil so that it covers the fish. In this case, onion rings and allspice peas can be put in the oil, they will give a piquant taste.

Fish salted in the "wet" way can be stored in brine, just remember that the longer the fish is there, the more salty it will be. Salt draws out the juices from the fish, it becomes drier, therefore, before serving, it must be washed and also poured with oil, it will soften the taste.

Fish salted in brine with oil, fish can be stored in the cold for up to five days.

Whole fish salted in a piece of cloth or gauze can also be stored in it for up to ten days.

If the fish was prepared for the future in large quantities, but will not be consumed in ten days, then it can be stored in the freezer. To do this, it must first be cleaned of excess salt, put in a container.