Lightly salted pink salmon fish recipe. How to properly salt pink salmon for salmon. Chef's tricks. In oil, “with salmon”

Pink salmon is not a very expensive, but very useful fish in all respects. Pink salmon meat contains a whole range of microelements that have a beneficial effect on human health. These include iodine, fluorine, calcium, sulfur and other elements that improve the functioning of the digestive system, brain, as well as the heart and blood vessels. If the fish is not cooked correctly, most of the components will simply disappear. Most of the nutrients remain if the pink salmon is not heat treated. In this regard, the most suitable option for preparing it is pickling.

Nowadays, most housewives do this on their own, since they can’t really rely on a purchased quality product. Very often people speak out about low-quality pink salmon purchased in stores. Basically, this is an expired fish product that can seriously affect human health.

Pink salmon meat is suitable for use in various dishes: it can be used to make soup, it can be salted, grilled, added to salads or eaten raw. Sliced ​​red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of well-being of the family and its excellent taste.

The recipe for this preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, in a very short time, lean pink salmon turns into a dish that can be eaten.

To prepare you will need:

  • 1 kg pink salmon fillet.
  • 1.3 liters of boiled water.
  • 5 tablespoons of salt.
  • Black peppercorns.

First you need to cut the fillet into suitable pieces. Then start preparing the brine. To do this, take already cooled but boiled water and dissolve the salt in it, stirring the composition regularly. After that, pieces of fish are placed in this brine for about 10 minutes. After this time, the fish pieces are removed from the brine and dried with a paper towel.

At the next stage, these same pieces of pink salmon are carefully placed in layers in a suitable container. At the same time, each layer is watered with vegetable oil. The final stage is placing the fish in the refrigerator for about half an hour. After this time, pink salmon salted in this way can be served, along with herbs, onions and lemon.

Why not salmon, but pink salmon?

Naturally, salmon, if prepared in this way and served at the holiday table, will cause a stir, since it is tastier than pink salmon. But there is one “but” here that must always be taken into account. The thing is that salmon, as a very tasty fish, is grown artificially in some Western countries, using genetically modified chemical compounds. In addition to the fact that salmon is much more expensive than pink salmon, it can be dangerous to human health.

As for pink salmon, few people grow it artificially. Therefore, it is almost impossible to buy artificial pink salmon. If pink salmon is available for sale, it is most likely fish caught in the vast ocean, and not on some farm located in one of the American countries.

How to prepare fish for salting?

It is very important to properly prepare the fish for the salting process. It is better, of course, if it is fresh fish, but it can only be purchased in those places where they fish it. Most likely, it will be a freshly frozen carcass that needs to be thawed, and correctly. You should never force this process and allow the fish to defrost naturally in the refrigerator. It is necessary to allow all the water to drain out, after which it is cut up and washed under running water. When cleaning fish, care should be taken to ensure that there are no bones left in the meat.

Pink salmon fillet should be soft. To accurately calculate the required amount of salt, it is advisable to weigh the fillet. It is advisable to also cut off the head with fins and tail. The fillet is cut into pieces, no more than one and a half centimeters thick, so that the meat is well saturated with brine and seasonings.

Simple and inexpensive recipes for pickling pink salmon for salmon

There are three simplest and cheapest ways to prepare pink salmon. Despite this, pink salmon turns out tasty enough to be placed on the holiday table in the form of slices or to make classic sandwiches.

Pink salmon “for salmon”

To do this you will need a small assortment of products:

  • 3 tablespoons salt.
  • The same amount of sugar.
  • 100 ml vegetable (sunflower) oil.
  • 1 kg pink salmon fillet.

The fish is cut into large pieces. Salt and sugar are mixed together. Take a salting dish and pour a thin layer of sugar and salt on its bottom. After this, pieces of pink salmon are placed on top of the mixture and again sprinkled with a mixture of salt and sugar.

The fish prepared in this way is placed in the refrigerator for 3 hours. After this time, the excess mixture of salt and sugar is removed from the pieces, after which the fish is poured with vegetable oil.

Lightly salted pink salmon in brine with salmon

Product range:

  • Pink salmon, fillet.
  • Salt, 5 tablespoons.
  • Water, 1 liter.
  • Sunflower (or other) oil.

Salt dissolves in cold, clean water, preferably boiled. The fish fillet is cut into small pieces. The same fillet slices are placed in brine for half an hour at room temperature. If you wish, you can add some spices, but there should be very little of them, otherwise all the taste of the fish will be lost. If there are few of them, they will not interfere.

Pink salmon “under salmon” with lemon

Pink salmon cooked with lemon is especially popular among lovers of fish dishes. In fact, preparing such a delicacy is quite simple, even at home.

To prepare this delicious dish you will need:

  • Pink salmon fish – 1 kg fillet.
  • Salt - one tablespoon.
  • Sugar – one and a half tablespoons.
  • Ground black pepper – 1 pinch.
  • Vegetable oil – 100 ml.
  • Two lemons.

Fillet prepared from pink salmon should be cut into pieces, depending on personal preference. At the same time, you should take into account the fact that the larger the pieces, the longer they will cook. Salt, sugar and black pepper are mixed together. The pieces are thoroughly rubbed with the dry mixture on all sides. Lemons are cut into thin slices. Pieces of fish are laid out in the prepared dishes, and each piece should be topped with a slice of lemon. After this, the fish is left for 10 hours. After this time, the fish is poured with vegetable oil and left for another 3 hours, after which the pink salmon can be served.

How to serve and eat pink salmon

Since pink salmon meat contains the entire complex of vitamins and microelements, it is advisable to consume it every day, which will lead to a balance of all vital components of the human body. For the festive table, pink salmon is served with onions and herbs, having first been cut into small pieces.

Actually, there are quite a lot of serving options. Toasts and sandwiches with red fish, decorated with parsley leaves, are widely popular, while some prefer regular cutting, so as not to mix the taste of pink salmon meat with seasonings.

How healthy is pink salmon?

Pink salmon meat is valued not only for the presence of vitamins and microelements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be reduced to zero if it is not prepared correctly.

Before cooking pink salmon, it is better to use some tips, for example:

  1. It is better to buy a whole carcass of freshly caught pink salmon.
  2. To speed up salting, it is advisable to increase the amount of sugar.
  3. It is better to cut frozen fish into pieces before defrosting.
  4. The fish will cook faster if you put it under pressure.
  5. The longer the fish is in the brine, the saltier it will be, but you cannot keep it in the brine for more than 3 days.
  6. To ensure that the pieces are evenly saturated with brine, they need to be turned regularly.
  7. To keep the fish lightly salted, you can soak it in water and dry it.
  8. The meatier the fillet, the easier it is to cook.

Fresh fish is the key to the success of any fish dish. Unfortunately, not everyone can boast of having markets with fresh seafood nearby. Large hyper- and supermarkets and small shops come to the rescue. The former can offer us chilled fish, both whole and in steaks of various sizes, while small retail outlets mainly specialize in selling frozen products.

Of course, it is ideal to use freshly caught pink salmon, but you have to be content with chilled or frozen specimens. In this case, chilled fish are undoubtedly preferable.

How to determine freshness:

  • the fish should smell like raw fish, without a hint of rottenness or mustiness;
  • the skin of chilled fish should be shiny, without damage or dry spots;
  • frozen pink salmon should be covered with a minimum amount of ice;
  • the abdomen and fins should be light, without “rusty” yellow spots;
  • Those specimens whose fins are broken and clearly look dry can also be classified as stale.

As for whether to take gutted pink salmon or not, decide for yourself. Of course, paying for giblets is not very advisable, but whole carcasses are less weathered in stores, and may also contain a bonus in the form of tasty and healthy caviar. Caviar is also salted. You can find out more details.

Fish processing

So, the fish is bought. First of all, it is defrosted. The ideal defrosting option is in the refrigerator. Place the fish on a plate and put it in the plus compartment of the refrigerator for a day. Do not under any circumstances attempt to place the carcass in the microwave. The fish will be spoiled for salting purposes, and boiled pink salmon awaits you for dinner.

Transparent scales are removed from thawed pink salmon with a sharp knife or a special tool. The carcass is rinsed. The head, fins and tail are cut off. At the final stage, the fish is thoroughly washed again and left to flow around the grill.

If the recipe requires the use of fish fillet, then the bones are removed from the pink salmon and the skin is removed. You can learn all the intricacies of this process by watching a video from Alex Raigorodsky

Options for salting pink salmon

Dry method

Pink salmon freed from bones (no need to remove the skin) is cut into strips 3-4 centimeters wide.

In a separate plate, prepare a salting mixture of 1.5 tablespoons of coarse salt, 1.5 teaspoons of sugar and chopped bay leaves. If desired, add a few black peppercorns. There is no need to crush it.

The spicy mixture is poured over the pieces of fish and mixed so that all the slices are evenly covered with it. The bottom of the container or plate is generously greased with vegetable oil (it must be refined). The pieces are placed skin side up quite tightly. If all the fish does not fit in one layer, it is placed in the second layer, greasing the pieces of the first layer with oil.

Cover the bowl with a lid, keep it on the kitchen table for 2-3 hours, and then put it in the refrigerator. After 24 hours, red fish can be served.

You can find another method of dry salting in.

The “Delicious Cooking” channel offers a video version of a recipe for salting fillets with skin

In brine

You can salt pink salmon in brine using a deep enamel or plastic bowl, but the best option is a glass jar.

First of all, cook the pickling base. To do this, boil spices in a liter of water for 5 minutes: salt (3 tablespoons), sugar (1 tablespoon), bay leaf and 5-6 grains of black pepper. The boiled liquid is cooled.

The fish is gutted, skinned and filleted. The width of the pieces is 3-4 centimeters. Pieces of pink salmon are placed in a plate or jar of a suitable size without compacting them. The fish is poured with saline solution on top and left at room temperature for a couple of hours. Then the container with fish is put into the main compartment of the refrigerator for three days.

You can read about salting fish in parchment paper with dill.

Spicy pink salmon in marinade

This recipe differs from the previous one in the large number of spices. In addition to the main products, add 1/3 teaspoon of coriander grains, the same amount of cumin and sweet paprika flakes if desired. The amount of sugar, salt and water does not change.

Quick way “Salmon”

Making pink salmon into something like an expensive fish is quite simple. First, prepare the so-called brine - a very concentrated saline solution. To do this, dilute 5 tablespoons of coarse rock salt in a liter of cold water. Some people recommend using sea salt, but, in our opinion, this ingredient is completely unsuitable for salting fish.

You can check the salt concentration in water using potatoes. Potatoes the size of a chicken egg are peeled and dipped in brine. If the root crop stays on the surface without sinking to the bottom, everything is fine!

Freed from bones and skin, pink salmon is cut into 2-3 centimeter slices. After the grains of salt have completely dissolved, add the fish. Usually there is enough water for the pieces to float freely in the brine. There is no need to put additional weight on top; pink salmon is already well salted. Exposure time 40-50 minutes. Don’t worry, this time is enough for the pink salmon to eventually “turn” into wonderful lightly salted salmon.

The salted pieces are removed from the solution and lightly dipped with a paper towel. Pour 2-3 tablespoons of odorless vegetable oil into the bottom of the container, and place fish slices tightly on top. Pour another 2-3 tablespoons of oil on top of the pink salmon, and, if necessary, lay out a second layer. The top of the fillet must be seasoned with oil.

After 5-6 hours, the fish will be completely ready for consumption, and it is unlikely that anyone will distinguish it from expensive salmon.

In a jar of oil

This is another salting option that will make dry fish fatty and juicy. It involves the use of an oily saline solution.

So, the fish is cut into small boneless pieces as usual. The skin here will also be superfluous. A large juicy onion is peeled and cut into half rings.

Combine 1.5 tablespoons of salt and 2 teaspoons of sugar in a plate. A large bay leaf is broken into several pieces. The fish is thoroughly coated in this mixture. Next, take a clean liter jar and begin collecting layers. A little oil (necessarily refined) is poured onto the bottom, a layer of fish and onions are placed. Oil is poured again, and all steps are repeated until the main products run out. The top layer is oil. Seal the jar and put it in the refrigerator for 2 days.

With lemon

Use the previous recipe for the base, only replace the onion with a large lemon. The final layer in the jar is citrus.

Important note: it is necessary to ensure that the pink salmon with lemon slices is completely covered with oil. After just 24 hours, a sample is taken from the fish!

Pieces

This method is the least time-consuming, as it allows you to do without first filleting pink salmon. The fish is simply cleaned, the skin and the inside of the belly are thoroughly washed. After cutting off the head, the carcass is cut into pieces 4-5 centimeters wide. Each slice is generously rubbed with a sugar-salt mixture. The amount of salt and sugar is 2:1. That is, for two tablespoons of coarse salt, take a tablespoon of granulated sugar. The fish is sprinkled with chopped bay leaves (2 pieces) and peppercorns (4-5 pieces) on top.

Place the pieces in a container of a suitable size in one layer, quite tightly to each other. In this form, the pink salmon is sent to the plus section of the refrigerator. After 12 hours, the pieces are turned over and left for another 12 hours. Ready lightly salted pink salmon is served with fresh lemon slices and parsley sprigs.

The “Know and Be Able” channel offers you a recipe for salting uncut pieces of fish in brine with dill

How to store lightly salted fish

A prerequisite is coolness, so you can’t do without a refrigerator. If pink salmon has been salted in brine, then after 3 days it is best to transfer the pieces to a container and cover with oil. Oil, as a natural preservative, prevents food from spoiling. The maximum shelf life is 7 days, but usually delicious home-salted fish is eaten much faster.

Despite all the advantages, pink salmon has one significant drawback - the fish is rather dry. If you simply fry or bake steaks, the dish turns out lean and bland, and it just begs for some rich sauce - creamy or sour cream - which means you have to forget about the low calorie content.

But there is a recipe that, when used, turns unassuming pink salmon into noble salmon - well, or into something very close to it in taste and appearance.
The cooking method is extremely simple, but the result exceeds all expectations - the most delicate lightly salted fish will decorate not only a home meal, but also a festive table.

And if you don’t like lightly salted fish from the store, that doesn’t mean anything. Home-made “lightly salted” red fish in vacuum packs has about the same amount in common as “bacon-flavored” chips have with bacon itself. And they have fundamentally different purposes. Slicing in a vacuum should remain beautiful on the display case for as long as possible and not deteriorate, and nothing more is asked of it. Homemade can be stored for several days, but the taste is unforgettable.

So let's get started.
Pink salmon must be deep frozen - it doesn’t matter whether it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss at all. If you got a whole fish, like me this time, then you should defrost it a little in order to remove the skin. This savage procedure occurs quite easily, you just need to cut off the head and lightly pick up the skin at the “cut” site - it is removed with a “stocking” from the frozen carcass. I don’t recommend cooking with the skin - you’ll get tired of spitting out the scales later.

Next, fillet the fish using any method known to you. Again, in a state of “frostbite,” the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of any size - practice shows that their optimal width is about two centimeters.

Now we prepare brine - a saturated saline solution. In a liter of cold boiled or simply purified water, dissolve 4-5 tablespoons of coarse table salt. The readiness of brine is checked like this: if a small peeled potato does not sink, then everything is in order.

The next step is to lower the prepared pieces of pink salmon into the brine. How long? In the original recipe, the recommended time was 5-8 minutes. For some reason this didn’t seem enough to me, and I always wait at least half an hour. Neither under-salting nor over-salting was observed even once.

After the allotted minutes have elapsed, take out the fish, dry it slightly with a napkin and place it in a container convenient for storage in the refrigerator (for example, a plastic container), then fill it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it on. But it should be remembered that if the oil completely covers the fish, then it will be stored much longer. You can add your favorite spices, but for me it’s good as is.

You can enjoy the delicate and soft taste of “improved” pink salmon within 5-6 hours after “settling” it in the refrigerator. I usually cook fish in the evening and serve delicious sandwiches for breakfast.

This fish is good on both black and white bread. On the dinner table, pink salmon prepared in this way goes perfectly with young boiled potatoes: they are sprinkled with dill, crumbly, emitting light steam, lightly flavored with butter; it is soft pink and melts in your mouth. Great with mashed potatoes too. This kind of pink salmon behaves well in salads, and if anyone decides to prepare rolls or sushi at home, then nothing better is needed. In general, cook - it's very simple, fast and tasty.

Pink salmon is used in cooking in the preparation of soups, main courses and for salting. However, during heat treatment the fish turns out to be rather dry. Salted pink salmon, combined with various ingredients (lemon, mustard, honey, orange and others), allows you to achieve the same delicate taste as more expensive salmon. For salting, they mainly use fillets, cutting the fish carcass into pieces, but you can cook it whole.

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    Classic way

    Ingredients:

    • pink salmon fillet – 1 kg;
    • vegetable oil – 100 ml;
    • salt – 2 tbsp. l.;
    • sugar – 1 tbsp. l.

    Preparation:


    Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of preparation without the use of preservatives and flavors. This recipe is distinguished by the absence of additional spices.

    The calorie content of salted pink salmon is 169 kcal/100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often has a slight bitterness, which is eliminated by salt, and spices and sugar give it a subtle taste and aroma. In Japan, sea salt is used to pickle pink salmon. It is believed that it makes the fish taste more natural.

    There are several basic methods for preparing salted pink salmon at home:

    • rubbing with salt in a dry state (dry method);
    • soaking for a short time in a salt solution (lightly salted pink salmon);
    • aging in a marinade with the addition of spices and herbs (spicy salting);
    • pickling in oil.

    Quick salting


    Ingredients:

    • pink salmon – 1 pc. (weighing 1-1.2 kg);
    • salt – 2 tbsp. l.;
    • sugar – 2 tbsp. l.;
    • coriander – 4 pcs.;
    • black allspice peas – 4 pcs.;
    • vegetable oil – 2 tbsp. l.

    Preparation:

    1. 1. Defrost pink salmon. If necessary, cut it up: rip open the belly, remove the entrails, cut off the tail, head, fins, and remove scales. Rinse the fish inside and out. You can leave the skin.
    2. 2. Separate the fish fillet from the ridge, cut into 3 cm thick bars across the ridge.
    3. 3. Pour salt, sugar, add coriander, peppercorns, mix them.
    4. 4. Place 1 layer of fish in another flat-bottomed bowl, add spices, pour over oil, cover with a lid and place in the refrigerator. Lightly salted pink salmon can be eaten after 18-20 hours.

    Salting in 1 hour


    Ingredients:

    • fish fillet – 800 g;
    • boiled water – 1 l;
    • salt – 4-5 tbsp. l.;
    • olive oil – 5 tbsp. l.

    Preparation:

    1. 1. Thaw freshly frozen fish fillets at room temperature, but not completely, to make it easier to cut with a knife. Wash and cut it as in the first step-by-step recipe.
    2. 2. Prepare a strong saline solution. For 1 liter of water, 4-5 tbsp is consumed. l. salt. Place the fish pieces in the brine for 10-15 minutes.
    3. 3. Place the salted fish in layers in another pan, pour oil over each of them.
    4. 4. Place pink salmon in the refrigerator for half an hour.

    Fish according to this step-by-step recipe cooks very quickly and has an incomparable taste. You can pickle it just an hour before guests arrive, and then serve it on the table in the form of tartlets, sandwiches, portioned appetizers, or use it in salads.

    Checking the salt concentration in water is done using potatoes - to do this, you need to peel a potato the size of a chicken egg and put it in water. If it floats, then the brine is prepared correctly.

    In brine with sugar


    Ingredients:

    • fresh pink salmon fillet – 1 kg;
    • sugar – 200 g;
    • salt – 200 g;
    • boiled water – 1 l.

    Preparation:

    1. 1. Cut the fillet into pieces, as in previous recipes.
    2. 2. Pour water into a deep bowl, stir and dissolve the salt and sugar.
    3. 3. Place the fish in the brine and leave for 3-4 hours.
    4. 4. Drain the liquid and serve the pink salmon.

    The large amount of sugar used in this recipe gives the fish a spicy taste. When using powdered sugar, pink salmon becomes more tender.

    In salmon salting


    Ingredients:

    • pink salmon (or other red fish) fresh or frozen – 1 medium-sized carcass (1-3 kg);
    • salt – 3 tbsp. l.;
    • sugar – 1 tbsp. l.;
    • dried dill – 1 tbsp. l.;
    • garlic – 2 cloves;
    • ground black pepper - to taste.

    Preparation:

    1. 1. Wash and remove scales from the fish. Make cuts, pull out the spine and large bones, wash.
    2. 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Rub the pink salmon inside and out with it.
    3. 3. Squeeze the garlic in a press, distribute it over the carcass, sprinkle with dill.
    4. 4. Wrap pink salmon in canvas or parchment and place in a plastic bag.
    5. 5. Place fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be done either whole or in pieces. Before eating, the fish is cleared of salt.

    With vodka


    Ingredients:

    • pink salmon fillet – 1-1.2 kg;
    • salt – 2 tbsp. l.;
    • sugar – 1 tbsp. l.;
    • vodka – 50 ml.

    Preparation:

    1. 1. Mix salt and sugar in a bowl or plate.
    2. 2. Cut the fillet into large flat pieces of 5-7 cm.
    3. 3. Rub each slice with a mixture of sugar and salt.
    4. 4. Place the fish in a single layer in a flat dish and pour vodka over it.
    5. 5. Put pressure on the pieces and put them in the refrigerator overnight.
    6. 6. The next morning, the snack is ready to eat.

    To tastefully salt pink salmon, you need to use vodka, and not other alcoholic drinks. When finished, the smell of alcohol is no longer noticeable, and the consistency of the fish is tender and dense, with well-salted flesh. You can additionally add your favorite spices and herbs to the pickling mixture.

    In lemon


    Ingredients:

    • pink salmon fillet – 1 kg;
    • lemon – 1 pc.;
    • salt – 2 tbsp. l.;
    • sugar – 1 tbsp. l.;
    • sunflower oil – ½ tbsp.

    Preparation:

    1. 1. Wash, dry and cut the fillet into thin pieces.
    2. 2. Mix sugar and salt and rub the fish with them.
    3. 3. Wash the lemon, cut it into half rings along with the zest.
    4. 4. Place fish and lemon in a pickling container, alternating their layers. The top layer should be covered with lemon.
    5. 5. Pour in the oil, close the container and put it in the refrigerator for 1 day.

    Thanks to lemon, lightly salted pink salmon is well soaked in the marinade and acquires a very delicate taste.

    In mustard sauce


    Ingredients:

    • pink salmon fillet – 1 kg;
    • mustard powder – 1 tbsp. l.;
    • salt – 2 tbsp. l.;
    • sugar – 1 tbsp. l.;
    • vinegar 9% – 1 tbsp. l.;
    • vegetable oil – 200 ml;
    • boiled water – 300 ml.

    Preparation:

    1. 1. Prepare the fillet as in the classic step-by-step recipe.
    2. 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
    3. 3. Place the fish pieces in the brine, press down with pressure and marinate for 3-5 hours in the refrigerator.
    4. 4. Transfer the finished dish to a jar and add oil.

    The taste of this fish is more like pickled pink salmon, since the recipe contains vinegar, and mustard makes the dish especially tender and juicy.

    With lime


    Ingredients:

    • pink salmon fillet – 1 kg;
    • lime – 3 pcs.;
    • salt – 2 tbsp. l.;
    • white pepper – 1 pinch.

    Preparation:

    1. 1. Salt the fillet as in the classic recipe.
    2. 2. Wash the lime, remove the peel, grate it, and chop the pulp and grind it in a blender.
    3. 3. Mix lime pulp with zest, salt and pepper.
    4. 4. Cut pink salmon into thin pieces, place in a container, and spread the lime mixture on top. Marinate in the refrigerator for a day.

    The combination of the taste of lime (or lemon) with pink salmon is very harmonious. Additionally, before marinating, the fish can be greased with a thin layer of mustard sauce or spices can be added, and for greater juiciness after salting, add vegetable oil. This dish has a refined, amazing taste.

    With tangerines


    Ingredients:

    • tangerine – 4 pcs.;
    • pink salmon fillet – 1 kg;
    • salt – 2 tbsp. l.

    Preparation:

    1. 1. Prepare the fillet as usual: wash, dry, cut into slices.
    2. 2. Wash the tangerines, peel them, divide them into slices, chop each of them into pieces 0.5 cm thick.
    3. 3. Place the fish on the bottom of the salting container, sprinkle it with salt, lay out half the tangerines, then repeat the layers.
    4. 4. Close the salting container and put it in the refrigerator to marinate for 1 day.

    Tangerines can be replaced in this recipe with 2 pcs. oranges. During marinating, the fruits release juice, the fish is soaked in it and acquires a unique taste and aroma. Pink salmon turns out juicy and tender.

    With onions in 2 hours


    Ingredients:

    • pink salmon fillet – 0.5 kg;
    • onions – 1-2 pcs.;
    • vinegar 9% - 2 tbsp. l.;
    • vegetable oil – ½ tbsp.;
    • salt – 1 tbsp. l.

    Preparation:

    1. 1. Wash the fillet, dry it, cut into thin pieces 0.5 cm thick, place in a bowl and sprinkle with salt.
    2. 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, let stand for 5 minutes, drain the boiling water.
    3. 3. Add vinegar to a cup with onions, stir, pour in vegetable oil. Divide the mass into 2 equal parts.
    4. 4. First put pink salmon in the container, then half of the onion, repeat laying the layers. Pour the remaining oil from the cup with the onions.
    5. 5. Close the container and put it in the refrigerator to pickle for 3 hours.

    Pink salmon with onions, cooked in 2 hours, has a piquant taste. Faster salting is achieved by adding vinegar. Instead of regular table vinegar, you can use apple, wine or rice vinegar. This dish can be stored for 3 days in the refrigerator.

    With mustard and coriander


    Ingredients:

    • pink salmon – 1 carcass;
    • mustard – 3 tbsp. l.;
    • sugar – 2 tbsp. l.;
    • salt – 2 tbsp. l.;
    • ground coriander – ½ tsp;
    • vegetable oil – 5 tbsp. l.

    Preparation:

    1. 1. Wash, peel and cut the fish into 2 fillets.
    2. 2. Mix coriander in a cup with salt and sugar.
    3. 3. Sprinkle the fillet pieces with the prepared mixture.
    4. 4. Pour vegetable oil into a cup, add mustard and stir.
    5. 5. Place 1 fillet in a container, pour half of the marinade, put the second piece of pink salmon, pour in the remaining sauce.
    6. 6. Seal tightly, put in the refrigerator for 6 hours, then swap fillet pieces and marinate for another 12 hours.
    7. 7. Before serving the appetizer, dry the fillet with napkins and cut into pieces.

    Thanks to the use of mustard and coriander, the appetizer acquires an original taste. For added piquancy, mustard can be used mixed with its seeds.

    With oranges and honey sauce


    Ingredients:

    • pink salmon fillet – 1 kg;
    • orange – 2 pcs.;
    • salt – 2 tbsp. l.;
    • dill – 1 bunch;
    • lemon juice – 2 tbsp. l.;
    • sugar – 1 tbsp. l.;
    • olives – 4-5 pcs.

    For the sauce:

    • honey – 20 g;
    • mustard – 20 g;
    • vinegar – 20 g;
    • vegetable oil – 40 g.

    Preparation:

    1. 1. Prepare the fillet as in the classic step-by-step recipe. Rub with a mixture of sugar and salt.
    2. 2. Wash the orange, peel the zest, cut into half rings.
    3. 3. Finely chop the greens.
    4. 4. Transfer the fish with oranges to a container, sprinkle with dill.
    5. 5. Close the container and store in the refrigerator for a day.
    6. 6. Mix honey, mustard and vinegar to make a sauce.
    7. 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with black olives and sprigs of herbs. Serve the sauce in a separate cup.

    Honey can also be used as a marinade in 3 ways:

    • with soy sauce (2 tbsp honey and 100 ml sauce);
    • with mustard and hot pepper (1 tbsp mustard, 2 tbsp honey, 1 pinch of pepper);
    • with lemon (2 tbsp. honey and freshly squeezed juice of 1 lemon).

    Pieces of pink salmon are coated with marinade and kept in the refrigerator for 1 day.

    In oil, “with salmon”


    Ingredients:

    • fresh frozen pink salmon – 1 carcass (0.8-1 kg);
    • sea ​​salt or table salt - 4-5 tbsp. l.;
    • boiled water – 1 l;
    • vegetable oil – 100 ml.

    Preparation:

    1. 1. Prepare the fish as in the quick salting recipe. Cut the fillet into portions.
    2. 2. Dissolve salt in water. The brine must be concentrated. Check its readiness using a raw egg - lower it into liquid; if it floats, then everything is done correctly.
    3. 3. Place pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Leave for half an hour.
    4. 4. Rinse the fillet in water, place in a colander or dry with paper towels.
    5. 5. Place the pink salmon in a salting bowl and pour in oil, close it and put it in the refrigerator for half an hour. Before serving, the delicacy can be sprinkled with lemon juice.

    Pink salmon in oil turns out especially juicy, soft and tasty. By itself, this fish is a bit dry, but when cooked according to this recipe it becomes similar to trout or salmon.

    In spicy mustard brine


    Ingredients:

    • pink salmon fillet – 1 kg;
    • salt – 3 tbsp. l.;
    • sugar – 1 tbsp. l.;
    • powdered mustard (or its seeds) – 1 tbsp. l.;
    • bay leaf – 1 pc.;
    • black allspice – 5 pcs.

    Preparation:

    1. 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
    2. 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients faster.
    3. 3. Cool the brine to room temperature, pour over the fish.
    4. 4. Cover with a lid or flat plate, place the weight and keep in the refrigerator for 6-12 hours.

    Whole pink salmon can be salted in this brine, but it’s faster in pieces. When salting, you can add chopped onions and herbs; they will add greater spiciness and piquancy to the appetizer.

    Salting after freezing and defrosting


    Ingredients:

    • pink salmon – 1 kg;
    • salt – 4 tbsp. l.;
    • sugar – 1 tbsp. l.

    Preparation:

    1. 1. Wash the pink salmon, cut it, cut it into pieces.
    2. 2. Combine sugar with salt.
    3. 3. Rub the pieces well with this mixture.
    4. 4. Place the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.

    The increased amount of salt in this product will help salt pink salmon stronger and faster.

    With repeated freezing and thawing, fish loses its taste and beneficial qualities, as ice destroys muscle fibers. It is not difficult to identify such a carcass - its bones come off much easier than those of a fresh-frozen one.

    A quick method of “wet salting” in a spicy marinade


    Ingredients:

    • pink salmon carcass – 1 pc.;
    • sugar – 2 tbsp. l.;
    • salt – 3 tbsp. l.;
    • boiled water – 1 l.;
    • black peppercorns – 10 pcs.;
    • vegetable oil – 3 tbsp. l.;
    • bay leaf – 1 pc.

    Preparation:

    1. 1. Cut the fish and wash it. Cut into pieces 3-5 cm in size, place in a container or jar.
    2. 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
    3. 3. Pour the marinade over the pink salmon and put it in the refrigerator for 12 hours.
    4. 4. Serve by dousing the fish with vegetable oil and garnishing with chopped herbs.

    Whole salting


    Ingredients:

    • pink salmon carcass – 1 pc. (1 kg);
    • sugar – 2 tbsp. l.;
    • salt – 3 tbsp. l.;
    • black peppercorns – 6 pcs.;
    • bay leaf – 2 pcs.

    Preparation:

    1. 1. Defrost and cut the carcass, rinse in running water, dry, peel, and divide into 2 fillet parts.
    2. 2. Combine salt and pepper.
    3. 3. Roll the fish in this mixture on all sides, place in a salting bowl, adding bay leaves.
    4. 4. Cover and salt the pink salmon in the refrigerator overnight.
    5. 5. If the fish is a little dry, cut into portions, put in a jar, add vegetable oil and keep in the refrigerator for another 12 hours.

    The fillet salts out faster. You can also salt the entire carcass; for this, prepare a strong brine with the addition of sugar, vinegar and spices and salt the pink salmon for 1-2 days in the refrigerator.

    With spicy sauce


    Ingredients:

    • pink salmon carcass – 1 pc. (1 kg);
    • sugar – 1 tbsp. l.;
    • salt – 100 g;
    • orange – 2 pcs.;
    • dill – 1 bunch;
    • French mustard seeds – 20 g;
    • honey – 20 g;
    • vinegar – 20 g;
    • olive oil – 40 g.

    Preparation:

    1. 1. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
    2. 2. Wash the oranges and cut into thin slices.
    3. 3. Mix sugar and salt in a bowl and rub the fish with them.
    4. 4. Place pieces of pink salmon in a bowl for pickling, sprinkle with dill on top, and place chopped orange.
    5. 5. Salt the fish in the refrigerator for 1 day.
    6. 6. Mix mustard, honey, vinegar and oil in a bowl.
    7. 7. Serve the fish along with the sauce.

    Salting pink salmon milk


    Ingredients:

    • milk – 500 g;
    • sugar – 20 g;
    • salt – 20 g.

    Preparation:

    1. 1. Wash and dry the fish milk with paper napkins.
    2. 2. Place them in a container, add salt, sugar (you can add herbs and spices to taste), close the lid and shake several times to mix everything well.
    3. 3. Place in the refrigerator for 2 days.

    Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onion and black allspice. In this case, you will get a more interesting, rich taste. When serving, the milk is decorated with herbs and lemon slices.

  • mustard seeds – 2 tsp;
  • feta cheese – 100 g;
  • lemon juice, dill - to taste.

Preparation:

  1. 1. Wash the salad, place in a colander to drain, then place on a plate.
  2. 2. Hard-boil eggs, remove shells, cut into quarters.
  3. 3. Wash the tomatoes and cut into slices.
  4. 4. Cut the cheese into cubes.
  5. 5. Finely chop the dill with a knife.
  6. 6. Chop the onion into rings or half rings.
  7. 7. Mix mustard, oil and dill in a cup.
  8. 8. Cut the salted pink salmon into cubes.
  9. 9. Mix and place eggs, tomatoes, onions, fish on lettuce leaves, pour over mustard dressing, garnish with herbs and serve.

For added spiciness, you can add ground pepper and the juice of ½ lemon.

Appetizer with cheese


Ingredients:

  • lightly salted pink salmon – 200 g;
  • cheese – 100 g;
  • pitted olives - 1 can;
  • mayonnaise – 2 tbsp. l.;
  • egg – 1 pc.;
  • skewers (toothpicks) - according to the number of servings;
  • greens, lettuce - to taste.

Preparation:

  1. 1. Boil an egg, remove the shell.
  2. 2. Grind the cheese and egg.
  3. 3. Cut the greens.
  4. 4. Mix egg, cheese, mayonnaise and herbs. Cut the salted fish into thin wide strips.
  5. 5. Place cheese filling in the middle of each piece of pink salmon and wrap it in a small roll.
  6. 6. Pierce the olive with a skewer, then thread it into the fish roll, securing its edges from unwinding.
  7. 7. Place lettuce leaves and rolls on a plate.

Snack with lavash


Ingredients:

  • lavash – 2 pcs.;
  • salted pink salmon – 300 g;
  • cream cheese – 50 g;
  • dill - to taste.

Preparation:

  1. 1. Cut pink salmon as in the previous recipe.
  2. 2. Grease the pita bread with cream cheese. If the cheese is thick, mix it in a blender with a small amount of mayonnaise.
  3. 3. Grind the dill.
  4. 4. Sprinkle the surface of the pita bread with dill, add pink salmon, and roll into a roll.
  5. 5. Place the roll in the freezer of the refrigerator for 15 minutes so that it “sets.”
  6. 6. Cut the roll diagonally into pieces 2-3 cm thick.

This dish will decorate the holiday table, and the use of Armenian lavash with fish goes well as a tasty snack.

Tartlets


Ingredients:

  • tartlets – 20 pcs.;
  • lightly salted pink salmon – 200 g;
  • egg – 2 pcs.;
  • cream cheese or mayonnaise – 80 g;
  • cucumber – 1 pc.;
  • greens and olives - for decoration.

Preparation:

  1. 1. Boil the eggs, peel, and grate on a fine-hole grater.
  2. 2. Cut the fish and fresh cucumber into small cubes.
  3. 3. Mix the resulting ingredients, season with cream cheese or mayonnaise.
  4. 4. Place the filling in tartlets, decorate with herbs, place 1 olive in the center.

You can also use olives and red caviar as decoration, so the tartlets look even more impressive on the festive table.

When choosing fish and cutting it for salting, you should adhere to the following recommendations:

Experienced housewives are guided by the following salting rules:

  • You should use plain salt, not iodized.
  • To ensure that the fish has a natural flavor, you should salt it in a glass container.
  • The prepared snack should be stored in the refrigerator. There is no need to put it in the freezer, as after defrosting the fish will be tasteless.
  • It is necessary to use pressure (or weight), which allows the carcass to marinate more evenly and quickly.
  • To salt whole pink salmon (uncut), you need to rub it with salt, pour salt into the mouth and gills, and inject a strong saline solution into the abdomen (using a syringe).
  • If the fish turns out to be too salty, then immediately before eating it should be soaked in water or milk for 2 hours.
  • To salt pink salmon, it is better to use coarse salt. It draws moisture out of fish better than small fish.
  • The main proportion for preparing brine should be considered as follows: 1 part sugar and 3 parts salt.
  • Salting pink salmon for more than 3 days is not recommended. The longer the fish is in the solution, the saltier it becomes.

The following seasonings go well with pink salmon meat:

  • dill and parsley;
  • thyme;
  • ground black and white pepper;
  • basil;
  • allspice peas;
  • rosemary;
  • horseradish;
  • garlic;
  • Bay leaf;
  • vinegar;
  • mustard.

Today you can cook whatever your heart desires. Salted pink salmon, like salmon, is very tasty at home! The main condition is to observe the duration so as not to overexpose it in salt. We offer you the best recipes for pink salmon with salmon. All that remains is to choose the appropriate option and act.

Pink salmon salted like salmon - choice of fish

Salting pink salmon for salmon involves using only high-quality fish:

  • choose a dense carcass with flesh that is evenly colored (it should not be spotted);
  • press on the carcass, make sure that the hole from your finger quickly levels out;
  • Look at the eyes, in high-quality fish they are not cloudy, without bloody marks.

Preparing pink salmon for salting for salmon

Salted pink salmon for salmon requires preliminary preparation. If the carcass was frozen, then:

  • place it in the center or bottom of the refrigerator;
  • when it becomes soft, remove it;
  • leave in the kitchen to defrost naturally.

Important!

Avoid emergency defrosting methods (hot water, microwave oven, etc.).

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

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

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

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

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

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

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

5. Place a light pressure on top (plate + 2 liters of water). Leave the snack in the refrigerator for 30-40 minutes. When the specified period comes to an end, you can taste it.

No. 2. Pink salmon for salmon, dry salted

  • fish - 0.8-0.9 kg.
  • granulated sugar - 2 tbsp. l.
  • salt - 2 tbsp. l.
  • vegetable oil - in fact

1. Cut the fish, if possible, leave only the fillet part without skin. Chop into slices of 4-5 cm each. Combine granulated sugar and salt.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1. Cut the fish fillet into slices of equal size. If the pieces are thin, then the pink salmon will pickle quickly.

2. Combine ground pepper with granulated sugar and salt. Sprinkle the fish and rub well.

3. Chop the citrus into slices. Place the fish in a bowl and alternate layers with lemon.

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

No. 5. Pink salmon “Scandinavian style”, like salmon

  • vodka - 50 ml.
  • dried dill - 2 tbsp. l.
  • coriander - 1 tsp.
  • granulated sugar - 2 tbsp. l.
  • allspice - 15 peas
  • pink salmon (fillet with skin) - 1.3 kg.
  • freshly ground black pepper - 1 tsp.
  • sea ​​salt - 55 gr.

Salted pink salmon, like salmon, is prepared according to this recipe at home quite easily. The result is a very tasty snack.

1. Rinse the fish and remove excess moisture. Remove the skin and set aside. You will also need it for salting.

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

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

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

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

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

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

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

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

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

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

Salted pink salmon turns out like salmon if you cook it at home in brine. As a result, the snack comes out tender and very tasty.

1. Dissolve in 1 liter. water salt with sugar. Send to cool. Prepare the fillet, cut into pieces if necessary. Place in a bowl and pour in the brine.

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

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

1. Always refrigerate sirloin before brining. If you use a marinade, it should be extremely cold (unless otherwise specified in the specific recipe).

2. If you want to cut the fillet into beautiful and even slices, it is better to freeze the finished fish a little before doing this.

3. If the fish turns out to be over-salted, place it in an airtight container and freeze it.

4. Do not season pink salmon exclusively with lemon juice; combine it with vegetable oil. This way the fish will not be dry.

5. No matter what pickling method you use (wet or dry), always apply pressure. This way the fillet will not fall apart and will remain dense.

Salted pink salmon will turn out like salmon if you follow useful recommendations at home. Any of the above recipes will make the fish very tasty. So don't hesitate and act!



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