Is it possible to eat red fish to your heart's content? Certainly! If it is pink salmon that is salted on its own.
In this case, the cost of this delicacy is many times lower than in the store.
You can use it to make not only sandwiches, but also a lot of delicious dishes. But how to pickle pink salmon at home?
It turns out that you can cook salted pink salmon very simply and quickly if you have good recipes.
Salted pink salmon - general principles of preparation
Of course, the most delicious dishes are made from fresh fish. But it is not always possible to purchase it. In this case, we use a frozen product. Before cooking, it needs to be thawed, but not in hot water or a microwave; it is better to let the carcass sit slowly on the bottom shelf of the refrigerator.
Then the fish is cleaned of the outer husk, the tail, fins, and head are removed and the internal cavity is washed. The whole carcass is rarely used for salting; most often it is cut into fillets. The tail part of about 10 cm is not used. The fillet can be left with or without skin, at your discretion.
Salted pink salmon is prepared in two ways:
1. Dry. To do this, simply sprinkle the prepared carcass with salt and spices. The fish will release juice, the salt will dissolve and saturate the product.
2. Wet. For this, marinades, juices, and brines are used. Pieces of fish are immersed in cold filling and wait for readiness.
How best to salt pink salmon at home is up to everyone to choose for themselves. But you can immediately try two or three methods from one fish and choose the option you like best. Moreover, the process itself usually takes little time and, in addition to pink salmon, requires primitive spices that are available in any kitchen.
How to salt pink salmon at home using the dry method
Dry salting is the easiest method, requiring a minimum of products and time. It will take no more than 15 minutes to prepare the fish and the whole process. After a day you can enjoy lightly salted fish, and after three days, salted fish.
Ingredients
1 pink salmon about a kilogram;
3 spoons of sugar;
3 spoons of salt.
Preparation
1. Clean the fish from any remaining scales; if it was frozen, then thaw it in advance. Cut off the head, fins and 10 cm of the tail. All this can be used on the ear. We take out the backbone, large bones and get 2 fillets with skin. If you have a long container, you can leave it as is. Or cut each one in half.
2. In a bowl, mix salt and sugar and sprinkle the pink salmon pieces with the mixture. Place skin side down in a container and simply sprinkle the remaining spices on top.
3. We put the fish in the refrigerator, after 5 hours we turn the pieces over, you can swap the top and bottom. After a while you can turn it over again.
4. As soon as the pink salmon is salted, you need to take a paper towel and blot the surface well. For juiciness, the pieces are greased with vegetable oil.
How to pickle pink salmon at home in a marinade
Salted pink salmon prepared according to this option can be tasted after 8 hours, but it is better to let it sit for at least 12. Unlike the dry method, the fish turns out to be more aromatic, thanks to the spices included in the composition.
Ingredients
One pink salmon;
Liter of water;
3 tablespoons of salt;
Bay leaf;
10 peppercorns;
2 spoons of sugar;
Spoon of dry mustard.
Preparation
1. We fillet the fish and cut each into pieces, 5 cm wide.
2. For the brine, mix all the ingredients, let it boil, turn it off and cool to room temperature.
3. Pour the cooled brine over the pink salmon, close the lid and remove to marinate.
4. Wipe the finished pieces with a towel. You should not keep fish in brine for more than three days. Then it is better to take it out, put it in a clean container and fill it with oil.
How to pickle pink salmon at home with tangerines
You can also use oranges instead of tangerines. Salted pink salmon turns out very tender, juicy, and tastes very similar to salmon. Salting will take 24 hours. This fish is especially good for sandwiches.
Ingredients
4 tangerines or 2 oranges;
2 pink salmon fillets, with or without skin;
Preparation
1. If the fillet is ready, then simply wash the pieces and dry them with napkins. If you use whole pink salmon, then cut it into fillets, as described in the first recipe.
2. Peel the orange or tangerines, separate them into slices and cut each one crosswise into 5 mm pieces.
3. Place a piece of fish at the bottom of the container, sprinkle with salt and lay out half of the oranges. Place the second fillet on top, sprinkle generously with salt and lay out the remaining oranges (tangerines).
4. Now you need to close the container with a tight lid and leave for 24 hours. During this time, the fish and oranges, under the influence of salt, will release a sufficient amount of juice, and pink salmon will acquire a unique aroma and taste.
How to pickle pink salmon at home with onions
A recipe for spicy salted pink salmon, for the preparation of which you will need soft vinegar. Apple, wine or rice will do. The advantage of this recipe is the speed of salting. The first sample can be taken after 3 hours.
Ingredients
Large onion;
Half a kilo of pink salmon fillet;
2 tablespoons of vinegar;
Half a glass of oil;
Spoon of salt.
Preparation
1. Peel the onion and cut it into half rings. Pour boiling water over, leave for 5 minutes, drain in a colander.
2. Let the liquid drain.
3. Add vinegar to the onion, rub it well with your hands, then pour in vegetable oil, preferably odorless, and just mix. Divide the onion preparation into two parts.
4. Let's deal with pink salmon. To do this, cut the fillet into strips half a centimeter thick and sprinkle salt on all sides.
5. Place half the onion on the bottom of the container, and pieces of pink salmon sprinkled with salt on top. Cover everything with the second part of the onion and pour out the remaining oil from the bottom.
6. Cover with a lid and put in the refrigerator for 3 hours. You can store this fish with onions for 3 days in the refrigerator.
How to pickle pink salmon at home with vodka
Another option for dry salting pink salmon, which will certainly delight you with its taste and bright color. And all this thanks to the addition of vodka. Contrary to fears, there will be no smell of alcohol.
Ingredients
400 grams of fillet;
1 teaspoon salt;
Spoon of vodka;
1 tsp. Sahara;
0.5 tsp. mixture of peppers.
Preparation
1. Mix all the spices together in a small bowl, add vodka and rub well with a spoon. Instead of a mixture of peppers, you can simply use allspice or black pepper, at your discretion.
2. We use pink salmon fillet without skin. Rub the piece on all sides with the spicy mixture. We put it in a container, cover the top with a lid that is smaller in diameter, and place a small weight.
3. Place in the refrigerator for a day and you can enjoy delicious pink salmon.
How to pickle pink salmon at home with mustard and coriander
Mustard and coriander give salted pink salmon an original taste. For cooking, it is better to use mustard with seeds, not very spicy.
Ingredients
One pink salmon;
3 tablespoons mustard;
2 tablespoons each of sugar and salt;
A teaspoon of coriander;
80 ml oil.
Preparation
1. Cut the fish into two fillets, remove the skin.
2. Crush coriander grains in a mortar and mix with salt and sugar.
3. Sprinkle the fillet on all sides with the resulting mixture.
4. Mix mustard with vegetable oil until smooth.
5. Place a piece of salted pink salmon in a container and pour half the sauce on top. Place the second fillet and pour over the rest of the sauce.
6. Close the container with a lid and place it in the refrigerator for 6 hours. Then we swap the fillets, send the top one down and leave for another 12 hours.
7. Before serving, wipe the fillet with a napkin and cut the pink salmon into pieces.
Salted pink salmon salad with tomatoes
Bright and juicy salad with red fish, tomatoes and lemon dressing. It is better to use dense and fleshy tomatoes, the pieces of which will hold their shape well.
Ingredients
250 grams of pink salmon;
350 grams of tomatoes;
Half a lemon;
4 tablespoons of oil;
A bunch of green onions;
Black pepper.
Preparation
1. Cut pink salmon into cubes and place in a salad bowl.
2. Cut the tomatoes in half, remove the seeds and liquid. We cut the pulp in the same way as pink salmon.
3. Squeeze the juice from half a lemon, mix with oil and black pepper.
4. Wash the green onion feathers, dry them and chop them finely.
5. Mix the fish with tomatoes, onions, dressing and you can serve. If pink salmon is lightly salted, then the salad can be salted.
Snack of salted pink salmon with cheese
Excellent replacement for sandwiches. To prepare such a snack, in addition to food, you will need skewers or toothpicks.
Ingredients
200 grams of lightly salted pink salmon;
Olives;
2 tablespoons of mayonnaise;
Greens, lettuce leaves.
Preparation
1. Finely grate the cheese and also the egg. Add chopped herbs, mayonnaise and mix.
2. Cut pink salmon into thin strips. Place the filling in the center of each piece and roll it up.
3. We put an olive on a skewer, pierce the roll on top, thereby fixing the edges of the pink salmon so that they do not unwind. Similarly, we make rolls from all the fish and filling.
4. Place lettuce leaves on a dish, then rolls and serve.
Snack of salted pink salmon and lavash
This appetizer is prepared simply and quickly, it turns out tasty and elegant. It will decorate any table. For preparation we use thin Armenian lavash. We take the quantity of products “by eye”.
Ingredients
Pink salmon;
Soft cream cheese;
Preparation
1. Cut pink salmon into thin pieces. The thinner the better.
2. Chop the dill finely.
3. Grease the pita bread with cream cheese. If the product does not want to smear, then you can add a little mayonnaise and mix with a blender. The mass will become more pliable.
4. Sprinkle the surface with chopped dill.
5. Lay out the pieces of pink salmon.
6. Roll up the roll and put it in the freezer for 15 minutes so that it “sets.”
7. Cut into 2-3 cm pieces, preferably at an angle of 45 °C, and serve.
Snack of salted pink salmon in tartlets
For this snack, you can use ready-made tartlets, which can be purchased at any supermarket or baked yourself. For decoration we use canned olives, but you can take red caviar and place half a teaspoon in the center, it looks even more impressive.
Ingredients
20 tartlets;
200 grams of pink salmon;
80 grams of cream cheese or mayonnaise;
Fresh cucumber;
Greens and olives for decoration.
Preparation
1. Boil the eggs in advance, cool, peel and grate on a fine grater.
2. Cut pink salmon into small cubes and combine with eggs.
3. Remove the ends of the cucumber, cut into several layers, then into small cubes. Add to the main mass.
4. Season the resulting salad with cream cheese or mayonnaise. You can use both, we focus on the density of the mass.
5. Fill the tartlets with the prepared mixture. We put greens on top and stick an olive in the center.
To salt and store pink salmon, you can use glass, plastic or earthenware, but not metal. Otherwise, the fish will acquire an unpleasant aftertaste that cannot be masked by anything.
If you are lucky enough to purchase ungutted pink salmon with caviar, you can salt it. To do this, the product is cleared of films and placed in a marinade of 200 grams of water, two teaspoons of salt and a spoon of sugar. All ingredients must be mixed and boiled, then cooled. In three hours the delicacy will be ready.
If brine is used to prepare pink salmon, then a load is required. It will help the fish to submerge completely and marinate more evenly.
To prevent the fish from becoming too salty, it must be removed from the brine and wiped dry with paper napkins, placed in a clean container and filled with oil. You can immediately cut into slices.
Overly salted pink salmon can be revived. To do this, the pieces are soaked in fresh milk and kept for 2-2 hours. Then wipe dry, grease with oil and serve.
How to marinate pink salmon at home so that it turns out tasty, “like in a store,” but at the same time exclusively natural without dyes or flavors? Or how to salt pink salmon at home safely, so that prepared snacks or salads based on it can be safely eaten by all family members? It’s quite simple and certainly much cheaper than buying ready-made fish at a fabulous price, but with an incomprehensible and sometimes frightening composition. To prepare pickled or salted pink salmon, you need a minimum set of ingredients; all of them are easily available, but can turn a piece of fish into a flavorful appetizer worthy of haute cuisine.
Salted and marinated pink salmon are practically the same thing, the only difference is that spices are added to the marinade, while the set of ingredients in the first recipe is limited only to salt and clean water for rinsing. You should start cooking according to both recipes by choosing a fish; a piece that is not too thick without ribs and not from the tail is good; it is too thin and can be soaked unevenly, which will negatively affect the taste. Suitable pieces must be rinsed with purified cool water, but not boiled, as it may negatively affect the taste of the finished dish. When washing, you should make sure that all the scales, which often appear on the pink salmon flesh, are washed off, but there is no need to rub or push apart the fibers of the product - the fish will simply disintegrate.
The washed pieces of fish should be blotted with a paper napkin to remove unnecessary moisture, and placed in a shallow bowl, skin side down. Further, the recipes for preparing salted and pickled pink salmon begin to differ. For salting, take a tablespoon of salt and carefully sprinkle the pulp in an even layer. It is quite important to monitor the thickness of the salt at the initial stage, because after an hour almost all the salt will dissolve and it will be difficult to determine the uniformity of the salting. For salting pink salmon, it is recommended to use coarsely ground sea salt; it imparts a slight hint of flavor, giving the fish a special freshness and taste. In the absence of sea salt, you can use iodized and even ordinary table salt; the taste will be slightly different, but still decent.
Sometimes experts in salting fish advise placing pieces of fish on an even layer of salt, still skin side down, but such actions should be carried out very carefully - there is a high probability that the pink salmon will be over-salted. After salting, the dish with fish should be tightly covered with parchment paper, tied with thread and placed in the refrigerator for a day; if more than one piece is being prepared, then all of them can be placed on one wide dish so that they do not overlap. The fish will be ready in 3-5 hours, but, according to gourmets, the true taste of salted pink salmon appears only after 6 hours of salting in the cold; the fish can be served as slices, on sandwiches and canapés, in salads and all kinds of fillings.
As for pickled pink salmon, its preparation after the preparatory stage begins with the selection of herbs and spices, as well as the choice of base for the marinade. As a rule, refined sunflower oil is used as a basis; it does not interrupt the taste and is not bitter, but there are those who like pickled pink salmon in olive, corn and even sesame oil. After choosing the oil, you should heat it in a frying pan with the addition of the selected spices and spices. It is believed that the most suitable are rosemary, garlic, thyme, juniper and dill; all these components can be mixed in equal proportions or used separately for the marinade. Spices are thrown into hot oil for a few minutes and then removed from the marinade; upon contact with fish, some herbs can be intensely absorbed and hopelessly ruin the taste.
Another essential component of the marinade is salt; it is added to hot oil so that it dissolves quickly and evenly; traditionally, coarse or medium-sized sea salt is used. For 200 gr. For a piece of fish, half a tablespoon of salt will be enough, but you can add additional salt depending on your tastes and preferences; if you are marinating several pieces at once, then the salt consumption should be increased proportionally. It is also important not to forget about lime or lemon juice, it will complement the taste of the fish, making it rich and refined. The best ingredient is, of course, ripe fresh citrus fruit; in the absence of fresh juice, you can buy ready-made juice. But you shouldn’t pour orange or grapefruit juice on the fish, they will make the fish inedible. Marinated pink salmon is served as an independent dish, a component of salads, a filling for pancakes, and as an addition to fish soup.
An excellent appetizer of pink salmon. It’s so easy to make, but you want to eat it all at once, without stopping. Therefore, it is better to put it on skewers along with olives, gherkins and small onions; it will turn out very festive and tasty.
Recipe information
Cooking method: pickling.
Ingredients
- 800 g frozen or chilled pink salmon fillet (1 large fillet)
- 1 large onion
- 0.5 tbsp. Sahara
- 1 tbsp. rock salt or plain salt, not iodized
for the marinade:
- 250 ml cold boiled water
- 1 tsp salt
- 1 tbsp. 70% vinegar essence
- 5-6 peas of allspice
- 2-3 bay leaves
- 50 ml vegetable oil.
Preparation
Thaw the pink salmon fillet in advance by transferring it from the freezer to the refrigerator. Wash the thawed fillet with cold water and place on a paper towel. Dry well. Remove all seeds. This is easy to do, the large rib bones are already clearly visible, and the bones that are located along the ridge are easy to feel if you draw along the line where the spine runs with your fingertips. There are few of them and such bones are easy to remove, but eating fish without bones is much more convenient. For such operations, keep special tweezers in your kitchen for removing bones from fish.
Cut the deboned fish into pieces approximately 2x3 centimeters and place in a plastic or glass cup.
Mix salt and sugar and sprinkle this mixture over the fish. Place the lid on the cup and shake a little to coat all the pieces in the mixture. Place pink salmon in the refrigerator for three hours.
After three hours, take out the pink salmon; it should be salted and release its juice.
Rinse the fish with cold water.
Peel the onion, wash it and cut it into half rings. Place in a deep cup and pour boiling water over it for a couple of minutes. Drain the water and cool the onion.
For the marinade, add all the spices to the water and stir. Then pour in the oil and stir slowly again.
Place onions and pieces of pink salmon in layers in a jar. Pour the marinade into the jar. Use a spoon to compact the fish a little so that both the pink salmon and the onion are completely in the marinade.
Place the jar of fish in the refrigerator for 3 hours, or preferably overnight. Then you can take out the pickled pink salmon and eat it. You can also eat pickled onions; they turn out very tasty.- Bon appetit! You can also cook
Fish appeared on the menu of our ancestors much earlier than meat. It was convenient to catch, and they didn’t put much thought into preparing it. A few minutes on the fire and the food is ready! It is unknown at what time the first one appeared, but it was definitely sea water. Today, housewives prepare a marinade for pink salmon not only with salt, but also with the addition of a variety of seasonings, spices, herbs, vegetables, alcoholic beverages and other ingredients. The easiest to prepare and popular recipes are presented below.
Why is marinade necessary for fish?
The main task of any marinade is to impart a special taste. This process is necessary for any cooking method, because the pulp, rich in the aromas of spices, will fully reveal its taste. Crispy on top, juicy on the inside - such a flavor tandem is only possible after marinating the pulp. The main components in the composition are:
- Acid (wine, kefir, lemon juice and others). Its function is to soften and prevent the development of bacteria.
- Oil (vegetable, olive). Reveals the aroma of spices, reduces the aggressive effect of acids, and protects the dish from drying out after cooking.
- Spices and seasonings. They give the meat special additional flavor shades.
So, if the housewife does not use such basic components before cooking the fish, then it will not turn out juicy and harsh. It is unlikely that anyone will experience pleasure in the process of eating such food, so you need to choose the following recipes for preparing delicious food.
Baking pink salmon with marinade
Culinary experts recommend not frying pink salmon, but rather baking it, since this method of cooking retains maximum nutrients and does not dry it out. When preparing the marinade, it is important not to “overdo it” with spices and herbs, as their aroma will overwhelm the taste of the fish. The most suitable and classic ingredients are: ground black pepper, salt, lemon juice. You can only use them, adding 1 glass of water per 1 kg of fish. Next, it's a matter of taste!
For example, marinade for pink salmon for baking in this design:
- Half a lemon
- Two dessert spoons of vegetable (olive) oil
- A pinch of dried rosemary
- Salt and ground black pepper (to taste)
Grind the spices with salt in oil, add the juice of the halves and rub the carcass well (it should be no more than 1.5 kg, otherwise more marinade will be needed). Place in a cool place for 20–25 minutes. If the fish was cut into medallions, then the marinating time is reduced by 10 minutes.
It is better to bake pink salmon in foil or a sleeve. This method has the following advantages:
- Pink won't burn.
- Doesn't take much time to prepare.
- The fillet will remain juicy, provided the oven temperature is optimal (170–190 degrees).
You can bake fish either whole or in pieces. In the first case, the marinade needs more time to soak the fish, and the second should be used when a minimum of minutes is allotted for preparing the dish.
Outdoor recreation and pink salmon on the grill
Any outdoor recreation involves cooking various delicacies over an open fire. Fish is no exception! White or pink meat soaked in smoke and your favorite spices is always desirable. Of course, pink salmon can be prepared without marinade, but then the dish will lack piquancy and unique taste. People often have picnics far from their home, so the marinade for pink salmon on the grill should be prepared to suit the circumstances. It is not recommended to use fermented milk products (kefir). Unwanted bacteria quickly multiply in them, which can lead to poisoning. Vinegar or lemon juice can replace them.
A popular marinade recipe consists of the following ingredients:
- 1 glass of white wine
- Small bottle of soy (200 g)
- 4 dessert spoons of sugar
- 100 g dry or fresh ginger
- 5 dessert spoons of olive or vegetable oil
- Red or black pepper to taste
Please note that there is no salt in the recipe! Soy sauce is a great substitute. A citrus marinade is suitable for gourmets. It must include:
- 1 orange
- 2 juicy lemons
- 2 dessert spoons floral
- 2 dessert spoons of vegetable (olive) oil
Grate the citrus fruits and squeeze out the juice, add honey and oil. It’s good to move and fill the pink salmon. The mixture is designed for 1.5 kg of fish, and the marinating time is 6–8 hours. Making marinade is a pleasure. Firstly, the smell of ginger, spices, and wine caresses the sense of smell. Secondly, the process itself does not take much time and comes down to simply mixing the ingredients.
If you don’t like something about this, you can always remove the spice you don’t like or replace it with another one. In any case, it’s worth leaving the marinade to baste the finished fish. It will give pink salmon a golden crispy crust and flavor.
Depending on the size of the pink salmon, the frying method is selected. Small fish are pricked, and large ones (preliminarily cut into fillets, choosing large bones) are laid out on a wire rack.
It doesn’t matter what method of cooking pink salmon is intended. Either it will be baking in the oven (the recommended method by nutritionists) or frying on the grill, but the use of marinade will give the fish a special taste: tender, spicy and juicy.
It is better to serve the fish with leafy greens. Cooked pink salmon on skewers or skewers is served on them, and potatoes and vegetables are served as a side dish.
Watch the video on how to cook pink salmon steak:
Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to prepare red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.
Salting pink salmon at home is a quick and inexpensive method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various ways. For example, salted pink salmon can be an ingredient for sandwiches, canapés, appetizer rolls, stuffed pancakes, salads, or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon are an excellent way to satisfy the hunger of unexpectedly arriving guests or capricious children with poor appetite. There are also many recipes for pickling pink salmon, and all of them are simple to execute. Salting fish at home is not difficult or time consuming. You just need to buy quality fish and follow our recommendations below.
Of course, the most delicious salted pink salmon comes from fresh fish, but if you can’t buy it, then frozen will do. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the pulp of a cucumber. Fresh fish is very dense and quickly returns to its original shape if you press it with your fingers. The skin of quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.
To salt pink salmon, you can use either the whole fish or individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, the fish is very convenient to use for preparing snacks, for example, sandwiches. Before salting, fish must be thoroughly washed, scaled, tail, fins and head removed, gutted (if required), cut and bones removed. Rinse the prepared fish again outside and inside, dry thoroughly with paper towels and cut into portions, if necessary. The fish can be left with the skin on or removed, depending on your preference. Pink salmon can be salted in two ways - dry, which uses salt and spices, and wet, which uses various marinades and brines.
For classic dry salting, a mixture of salt and sugar is used, which is rubbed on the fish on all sides. On average, per kilogram of fish requires 2 tablespoons of salt and half as much sugar. If desired, you can also use spices and herbs such as black pepper, coriander, mustard seeds, ground rosemary, bay leaves and fresh dill or parsley. After this, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon using the wet method, you need to fill it with brine with spices, then cover and refrigerate for 24 hours. The finished product is stored in the refrigerator for about 4 days, after which it is better to put the salted fish in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt fish in a plastic container, glass bowl or enamel bowl. It is better to avoid metal utensils, as the fish may acquire a metallic taste.
So that you no longer have any questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.
Homemade salted pink salmon
Ingredients:
1 kg pink salmon,
2 tablespoons salt,
1 tablespoon sugar.
Preparation:
Cut the prepared fish to make two fillets. Mix sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap in plastic wrap and place in the refrigerator. After 24 hours, pink salmon is ready to eat. Before serving, pink salmon can be sprinkled with vegetable oil.
Lightly salted pink salmon
Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt,
1 teaspoon sugar,
100 ml vegetable oil,
coarse black pepper to taste,
coriander to taste.
Preparation:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Place the first layer of fish in a container, lightly grease with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.
Salted pink salmon with dill
Ingredients:
1 kg pink salmon,
3 tablespoons coarse salt,
3 tablespoons sugar,
200 g fresh dill.
Preparation:
Wash the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and thoroughly rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Place a third of the dill in a container where the fish will be salted. Place one fish fillet on top, then a layer of dill, a second fish fillet and the remaining dill. Cover the container and place a load on top, for example, a filled three-liter jar. Store for 8 hours at room temperature, then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.
Quick salted pink salmon
Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon vinegar,
50 ml vegetable oil,
1 onion,
Bay leaf.
Preparation:
Cut the prepared fillet into pieces and place in a salting container. In a separate bowl, prepare the brine by thoroughly stirring the salt in 500 ml of water. Pour brine over the fish and put pressure on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and add a new brine of 1 glass of water and a spoon of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.
Salted pink salmon in Marinade
Ingredients:
5 pink salmon steaks,
2 tablespoons salt,
1 tablespoon sugar,
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.
Preparation:
Place the steaks in a container and add spices. To prepare the marinade, you need to boil water, then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the resulting marinade over the steaks. The water should completely cover the fish. Cover the container and put it in the refrigerator for a day, then remove the fish from the marinade, transfer it to a container and pour in vegetable oil to soften it.
We hope it is now crystal clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the simplest ingredients and get a tasty product that can be used either independently or as a component for various snacks.
