Red fish meat has always been valued for its incredible taste and was considered a healthy delicacy. Particularly popular is the lightly salted representative of the seas, which is so convenient to use in salads and snacks. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so fatty, and in addition, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for pickling it and use odorless vegetable oil.
It's hard to find anyone who doesn't like red salted fish. True, many people can only afford such a delicacy on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And you don’t have to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.
Salting such fish is quite simple; the only difficulty lies in cutting it. It is necessary to remove the backbone, fins, remove the skin and clean the carcass of all entrails. You can leave the tail and head and cook them into a rich fish soup. The main thing is to do everything carefully so that the meat is well separated from the skin.
As soon as the pink salmon fillet is ready, you can start salting it.
- For 1 - 1.5 kg of fish we need three tablespoons of salt and two tablespoons of sugar.
- Mix salt and sugar in a plate and take a container and pour the prepared mixture into the bottom.
- Place a piece of fish on top of it and sprinkle it with salt and sugar. Place the second piece on top and also fill it with the dry mixture.
- Close the container and place in the refrigerator for 24 hours.
Quickly salted fish fillet
Salting pink salmon is a quick and inexpensive way to prepare delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their execution.
But there are two main ways:
- dry when only spices are used;
- and wet, in which the fish is salted in a marinade or brine.
We offer you the simplest recipe for wet salting pink salmon in a hurry.
Ingredients:
- pink salmon (1 kg);
- three tablespoons of salt;
- three tablespoons of vegetable oil;
- six peppercorns;
- bulb;
- Bay leaf.
Cooking method:
- Cut the prepared pink salmon fillet into pieces and place in a container for pickling.
- Separately make the brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline solution. Place the bend and leave the workpiece at room temperature for 2 hours.
- Then drain the brine and fill it with a new one made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
- Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir and the fish will be ready in 20 minutes.
Salt pink salmon “for salmon”
Pink salmon is a very healthy fish, because it contains a whole complex of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.
The less the pink salmon is subjected to heat treatment, the more nutrients it will retain.
Salting is considered the most reliable way to prepare it, especially since the recipe proposed below will allow you to pickle pink salmon “a la salmon” in a tasty and simple way.
Ingredients:
- pink salmon (1 kg);
- five tablespoons of salt;
- 100 ml sunflower oil;
- water.
Cooking method:
- Cut pink salmon fillet into pieces.
- Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Place the fish pieces in the salty solution for 15 minutes. Then we dry them with a towel and put them in a container in layers. At the same time, soak each layer with vegetable oil.
- Place the fish in the refrigerator for 30 - 40 minutes.
How to deliciously salt fish in brine
Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.
It's quite simple to prepare; you only need salt, spices and a little time.
Ingredients:
- pink salmon fillet;
- five tablespoons of salt;
- two spoons of sugar;
- Bay leaf;
- two buds of cloves;
- three peas of black pepper;
- five peas of allspice.
Cooking method:
- Cut the pink salmon fillet into small pieces and place in a container for pickling.
- Prepare the brine. To do this, take water (1 liter of water for 1 kg of fish), add all the spices to it and put it on fire. As soon as the brine boils, cook it over low heat for 8 - 10 minutes.
- Remove all the seasonings from the finished marinade and let it cool to room temperature.
- Fill the pieces of fish with the resulting liquid, add a load and put it in the refrigerator for two days. Then pour out the brine, dry the fish and put it in a container.
Cooked in mustard sauce
To pickle pink salmon, you can use different marinade recipes. We offer an interesting way of pickling in mustard sauce. The fish comes out with a spicy, refined taste.
Ingredients:
- pink salmon;
- three spoons of sugar;
- three tablespoons of salt;
- five tablespoons of olive oil;
- two tablespoons of vinegar;
- spoon of sweet mustard;
- spoon of hot mustard;
- dill.
Cooking method:
- Cut the fish fillet into equal pieces.
- Take a deep container, grease its sides with olive oil and pour a little onto the bottom.
- Lay out the fish preparations in layers, add dill, salt and sugar. Cover with a lid and place in the refrigerator for two days.
- Serve salted fish with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.
Quick salting of pink salmon in one hour
Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.
Ingredients:
- pink salmon fillet;
- vegetable oil;
- salt;
- water.
Cooking method:
- Cut the fish fillet into medium-sized pieces.
- Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
- Dip the fish pieces into the saline solution for 8 – 10 minutes. Then we take them out, dry them and put them in layers in a container, pouring vegetable oil on each layer.
- Place in the refrigerator for 40 minutes.
Lightly salted fish in one day
To prepare lightly salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.
A simple recipe involves rubbing a mixture of salt and sugar into the fish fillet. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaf and a few black peppercorns. Carefully cover the fish with the prepared mixture and place it in a container along with vegetable oil. Place in the refrigerator for exactly one day.
Juicy and aromatic lightly salted pink salmon can be prepared according to another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.
Ingredients:
- pink salmon (0.8 - 1 kg);
- spoon of salt;
- 1.5 teaspoons of sugar;
- ½ cup oil;
- two lemons;
- black pepper.
Cooking method:
- Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
- Cut the lemon into thin slices.
- Mix salt, sugar and pepper. Rub the fish pieces with the finished mixture and place them in a container in layers. Place lemon slices on each layer and place the mixture in the refrigerator for 10 hours.
- After this time, fill the fish with lemon with vegetable oil and keep it cool for another 4 hours.
How to deliciously salt pink salmon after freezing
Pink salmon differs from other types of fish in its specific color, which is why it is nicknamed “pink salmon.” It is impossible not to highlight the fact that this inhabitant of the seas is rich in fatty acids, which means that its consumption brings great benefits to our body.
Many housewives are interested in various questions about how to properly and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.
- The first is that you need to cook it immediately after defrosting.
- The second is the presence of a slight bitterness in the meat. Salt will reduce such an unpleasant aftertaste to a minimum, and spices will add a subtle flavor note.
Spices that go well with pink salmon include dill, parsley, white and black pepper, bay leaf, garlic, rosemary and mustard. For salting, it is better to use rock or sea salt, and it is recommended to do this in glass, ceramic or plastic containers.
There are also different ways to deliciously pickle pink salmon after freezing:
- Lightly salted pink salmon. With this method, the fish is kept in a salty solution for a certain time.
- Spicy salted fish. Aromatic herbs and spices are added to the salt solution.
- Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
- Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.
Salting pink salmon at home guarantees high quality of the final product, because in the recipes we do not use preservatives or shock absorbers that are harmful to the body. Therefore, rest assured that your signature lightly salted fish will not only be tasty, but also as healthy as possible.
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 it in a container, skin side down, 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.
When frying or baking without sauces, the fish may turn out a little dry. To keep the fillet juicy and soft, it is better to use a marinade during the cooking process. It not only helps pink salmon or other fish remain soft, but also gives the dish different shades of taste. This way you can make the finished fillet more spicy or give the dish a sweet and sour taste.
Classic recipe
The simplest marinade with onions, carrots and tomato paste will help you prepare a delicious second course of pink salmon, which goes harmoniously with vegetables or any side dish.
Products:
- 700 g pink salmon;
- 3 pcs. carrots;
- 2 onions;
- 50 ml each of water and vinegar 3%;
- 2 pcs. bay leaf;
- 3 tbsp. l. volume. pastes;
- rast. oil (for frying pink salmon);
- 4 g salt (half for marinade, the other half for salting the fish);
- ½ tsp. Sahara;
- 2 tsp. squeezed lemon juice before cooking.
You can prepare pink salmon according to the recipe described in 1.5-2 hours.
Calorie content per 100 g: 117 kcal.
How to cook pink salmon with marinade:
- The fish is cleaned of scales, washed, and dried with a napkin. Then cut into pieces of the required size (as you like);
- Pieces of pink salmon are sprinkled with lemon juice, wrapped in food foil (if they are large, then you can wrap each one, if they are small, then several are wrapped in one sheet at once);
- Bake the fish in the oven for 15 minutes (temperature – 180 degrees);
- Peeled and washed onions and carrots are prepared for marinade - the onions are cut into large pieces, and the carrots are grated using a coarse grater;
- Fry the onion and carrot pieces in oil, pour in the tomato paste and cook for another 5 minutes;
- Add water to the vegetables, turn the heat to low, and simmer for 5 minutes;
- Pour in vinegar, pour in all the prepared spices, cook for 10 minutes (you need to stir the marinade periodically during the stewing process);
- In a deep plate, pour the resulting marinade over the fish (it will be quite thick, but over time the fillet pieces will be saturated with the liquid it contains);
- First you need to wait until the dish has cooled, then put the container in the main compartment of the refrigerator for an hour. You can reheat the dish before eating in a hot oven or microwave. In this case, you need to remove the bay leaf and pepper so that they do not interfere with eating the fish.
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Marinade for pink salmon shish kebab
Fish makes a very tasty kebab, and it cooks quickly, unlike meat. Pieces of fish are not threaded onto skewers, since they are very soft, but are wrapped in foil and placed on a grill over coals, or the dish is cooked using a grill.
Products:
- 100 g pink salmon;
- 50 ml 3% vinegar;
- 1 onion;
- ½ lemon (use only the juice squeezed from it);
- salt and pepper;
- 50 g dill.
You will have to spend 1.5 hours cooking.
Calorie content per 100 g: 187 kcal.
The onion is cut into rings and separated from each other. Finely chop the dill and add it along with salt and pepper to the onion (the amount of spices is determined according to preference).
Pour vinegar and lemon juice over the products and mix. The pink salmon is cleaned, washed, and allowed to dry. Remove the bones and cut into pieces, which are placed in a bowl with the marinade.
Place this dish in the main compartment of the refrigerator for 20 minutes. Then the fish, along with onion rings, is cooked in the oven, on a frying pan, on a grill or over coals. During the process, it is sprinkled with marinade.
Marinade for grilled fish
This spicy marinade is perfect for grilling pink salmon.
Products:
- 1.5 kg fish fillet;
- 2 pcs. bell pepper;
- 2 tbsp. l. honey of one of the liquid varieties;
- 1 lemon;
- 1 chili pepper;
- 1.5 tsp. favorite spices or special seasoning for fish;
- 300 ml white wine (optional. Can be omitted if alcohol is not desired);
- 20 ml wine vinegar;
- 1 tbsp. clean, but not boiled (mineral, filtered or well) water;
- 50 ml plant. oils
Time required for cooking: 1 hour.
Calorie content per 100 g: 80 kcal.
The fillets are washed and dried using a napkin or paper towel. After removing the bones, cut the pink salmon into large pieces.
The lemon is washed, grated and zested, and the juice is squeezed out. Half the squeezed juice is mixed with one tablespoon of honey, spices, oil, a teaspoon of zest (the rest will also come in handy). Pieces of fish are dipped into the resulting marinade for half an hour. It is better to put it in the refrigerator for this time.
The remaining honey and zest are mixed with wine, water, and salt. Pour the mixture into a container from which it will be easy to water the fish during cooking (a bottle, possibly with a spray bottle or holes in the cap). Chili peppers cut in half (without seeds) are also placed there. The fish is placed on the grill (you can thread the pieces onto thin skewers or place them on foil if the grill is too thin). Turning the pink salmon periodically, cook it for 15 minutes, while pouring liquid from the bottle.
Marinade for salted pink salmon
You can salt and marinate pink salmon at home. Both whole fish and fillet pieces are suitable for this.
Products:
- 1 kg frozen pink salmon;
- 1 tbsp. l. apple cider vinegar;
- 1 tbsp. l. sugar, mustard seeds and salt;
- 5 tbsp. l. rast. oils;
- black pepper and dry crushed herbs - according to preference.
Preparation time: 1 hour and two days for salting.
Calorie content per 100 g: 169 kcal.
The fish is cleaned, washed, cut into pieces. There is no need to wait until it is completely defrosted. The thawed water will become part of the marinade. Sprinkle the fish with a mixture of mustard, sugar, pepper, herbs and salt and mix. Oil and vinegar are poured onto the bottom of an aluminum pan, then the pieces of fish are placed tightly, filling it all with the remaining liquid from the dish where the pink salmon was mixed with seasonings.
The fish in the pan is covered with a flat plate (of such a size that it fits into the pan and there is not a large free distance between its edges and walls). Place something heavy on the plate (twice the weight of the fish), for example, a jar of water. The liquid should completely cover the pink salmon pieces.
For a day, place the pan on a cool balcony (if it’s not hot outside) or in the cellar (but not in the refrigerator, otherwise the pickling process will not begin). In the refrigerator, the fish is salted in the same condition - in a saucepan with a load - for the second day (but you can leave it in the cellar or on the balcony if it is cold enough there). After two days, take out the fish, drain the marinade, place it in a colander to drain the remaining liquid. Salted fish is stored in the refrigerator or freezer.
Pink salmon in marinade is a very healthy and not too high-calorie dish. Most of the recipes are easy to follow and even the least experienced person in cooking can handle them.
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.
Show all
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. 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. Separate the fish fillet from the ridge, cut into 3 cm thick bars across the ridge.
- 3. Pour salt, sugar, add coriander, peppercorns, mix them.
- 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. 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. 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. Place the salted fish in layers in another pan, pour oil over each of them.
- 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. Cut the fillet into pieces, as in previous recipes.
- 2. Pour water into a deep bowl, stir and dissolve the salt and sugar.
- 3. Place the fish in the brine and leave for 3-4 hours.
- 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. Wash and remove scales from the fish. Make cuts, pull out the spine and large bones, wash.
- 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Rub the pink salmon inside and out with it.
- 3. Squeeze the garlic in a press, distribute it over the carcass, sprinkle with dill.
- 4. Wrap pink salmon in canvas or parchment and place in a plastic bag.
- 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. Mix salt and sugar in a bowl or plate.
- 2. Cut the fillet into large flat pieces of 5-7 cm.
- 3. Rub each slice with a mixture of sugar and salt.
- 4. Place the fish in a single layer in a flat dish and pour vodka over it.
- 5. Put pressure on the pieces and put them in the refrigerator overnight.
- 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. Wash, dry and cut the fillet into thin pieces.
- 2. Mix sugar and salt and rub the fish with them.
- 3. Wash the lemon, cut it into half rings along with the zest.
- 4. Place fish and lemon in a pickling container, alternating their layers. The top layer should be covered with lemon.
- 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. Prepare the fillet as in the classic step-by-step recipe.
- 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
- 3. Place the fish pieces in the brine, press down with pressure and marinate for 3-5 hours in the refrigerator.
- 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. Salt the fillet as in the classic recipe.
- 2. Wash the lime, remove the peel, grate it, and chop the pulp and grind it in a blender.
- 3. Mix lime pulp with zest, salt and pepper.
- 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. Prepare the fillet as usual: wash, dry, cut into slices.
- 2. Wash the tangerines, peel them, divide them into slices, chop each of them into pieces 0.5 cm thick.
- 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. 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. Wash the fillet, dry it, cut into thin pieces 0.5 cm thick, place in a bowl and sprinkle with salt.
- 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. Add vinegar to a cup with onions, stir, pour in vegetable oil. Divide the mass into 2 equal parts.
- 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. 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. Wash, peel and cut the fish into 2 fillets.
- 2. Mix coriander in a cup with salt and sugar.
- 3. Sprinkle the fillet pieces with the prepared mixture.
- 4. Pour vegetable oil into a cup, add mustard and stir.
- 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. Seal tightly, put in the refrigerator for 6 hours, then swap fillet pieces and marinate for another 12 hours.
- 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. Prepare the fillet as in the classic step-by-step recipe. Rub with a mixture of sugar and salt.
- 2. Wash the orange, peel the zest, cut into half rings.
- 3. Finely chop the greens.
- 4. Transfer the fish with oranges to a container, sprinkle with dill.
- 5. Close the container and store in the refrigerator for a day.
- 6. Mix honey, mustard and vinegar to make a sauce.
- 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. Prepare the fish as in the quick salting recipe. Cut the fillet into portions.
- 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. Place pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Leave for half an hour.
- 4. Rinse the fillet in water, place in a colander or dry with paper towels.
- 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.;
- mustard powder (or its seeds) – 1 tbsp. l.;
- bay leaf – 1 pc.;
- black allspice – 5 pcs.
Preparation:
- 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
- 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients faster.
- 3. Cool the brine to room temperature, pour over the fish.
- 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. Wash the pink salmon, cut it, cut it into pieces.
- 2. Combine sugar with salt.
- 3. Rub the pieces well with this mixture.
- 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. Cut the fish and wash it. Cut into pieces 3-5 cm in size, place in a container or jar.
- 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
- 3. Pour the marinade over the pink salmon and put it in the refrigerator for 12 hours.
- 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. Defrost and cut the carcass, rinse in running water, dry, peel, and divide into 2 fillet parts.
- 2. Combine salt and pepper.
- 3. Roll the fish in this mixture on all sides, place in a salting bowl, adding bay leaves.
- 4. Cover and salt the pink salmon in the refrigerator overnight.
- 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. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
- 2. Wash the oranges and cut into thin slices.
- 3. Mix sugar and salt in a bowl and rub the fish with them.
- 4. Place pieces of pink salmon in a bowl for pickling, sprinkle with dill on top, and place chopped orange.
- 5. Salt the fish in the refrigerator for 1 day.
- 6. Mix mustard, honey, vinegar and oil in a bowl.
- 7. Serve the fish along with the sauce.
Salting pink salmon milk
Ingredients:
- milk – 500 g;
- sugar – 20 g;
- salt – 20 g.
Preparation:
- 1. Wash and dry the fish milk with paper napkins.
- 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. 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. Wash the salad, place in a colander to drain, then place on a plate.
- 2. Hard-boil eggs, remove shells, cut into quarters.
- 3. Wash the tomatoes and cut into slices.
- 4. Cut the cheese into cubes.
- 5. Finely chop the dill with a knife.
- 6. Chop the onion into rings or half rings.
- 7. Mix mustard, oil and dill in a cup.
- 8. Cut the salted pink salmon into cubes.
- 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. Boil an egg, remove the shell.
- 2. Grind the cheese and egg.
- 3. Cut the greens.
- 4. Mix egg, cheese, mayonnaise and herbs. Cut the salted fish into thin wide strips.
- 5. Place cheese filling in the middle of each piece of pink salmon and wrap it in a small roll.
- 6. Pierce the olive with a skewer, then thread it into the fish roll, securing its edges from unwinding.
- 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. Cut pink salmon as in the previous recipe.
- 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. Grind the dill.
- 4. Sprinkle the surface of the pita bread with dill, add pink salmon, and roll into a roll.
- 5. Place the roll in the freezer of the refrigerator for 15 minutes so that it “sets.”
- 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 delicious 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. Boil the eggs, peel, and grate on a fine-hole grater.
- 2. Cut the fish and fresh cucumber into small cubes.
- 3. Mix the resulting ingredients, season with cream cheese or mayonnaise.
- 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.
Pink salmon is one of the most common valuable commercial salmon fish. This wonderful fish can be prepared in various ways, but lightly salted and marinated pink salmon is especially tasty. Preparing marinades is an interesting business; there is scope for your culinary imagination. The main thing is to understand the general principle: during the pickling process, the main product changes its taste, aroma and partly its structure under the influence of active pickling agents.
The method of preparing pickled pink salmon at home is simple. We gut the fish, remove the gills and remove scales, rinse and place in a container with marinade for at least 1 day, and preferably 2 days (it is still better to remove the heads). We select the marinade ingredients, focusing on the characteristic pinkish color of pink salmon flesh, so we will do without black pepper - replace it with hot red pepper.
We will not use onions - they impart a characteristic sharp and not very pleasant flavor to the pickled products. It is better to add garlic to the marinade.
Recipe for pink salmon marinated in natural vinegar, lemon and wine
Ingredients:
- pink salmon - a fish weighing about 1-1.5 kg;
- natural fruit vinegar (for example, light wine) – 30 ml;
- white or pink vermouth – 50-100 ml;
- lemon – 1 pc.;
- garlic – 2-3 pcs.;
- hot red pepper;
- caraway seeds, fennel, coriander, anise (a little);
- cloves – 2-3 inflorescences;
- various fresh herbs (parsley, basil, dill, cilantro, rosemary);
- juniper and barberry berries;
- large leaf green tea – 1 teaspoon;
- sugar – 1-2 teaspoons;
- salt – 1-1.5 tbsp. spoons.
Preparation
It is best to marinate in a flawless enamel container or glass container.
Cut the cleaned pink salmon carcass (preferably without the head) crosswise into several pieces. If you fillet the fish and marinate the pieces without the backbone, you can reduce the amount of salt and reduce the marinating time to 1-2 hours.
Chop the garlic and herbs with a knife, not too finely. Add dry spices and dry tea. We crush the juniper and barberry berries (we soak the dried berries).
Mix vinegar with vermouth and dissolve salt and sugar. Cut the lemon into slices, remove the seeds. Mix all the ingredients and pour this marinade over the pink salmon pieces in the container. Stir and cover. Place in the refrigerator (but not in the freezer). Stir several times during the marinating process.
Before serving, you can pour pickled pink salmon with odorless vegetable oil, sprinkle with lemon juice and decorate with fresh herbs. You can marinate trout in the same way. Pickled pink salmon is excellent for making.
You can serve pickled pink salmon with onions in olive oil. First, cut the onion into rings and lightly marinate with lemon juice and olive oil for 10-20 minutes. It is better to choose red, white salad or leek onions. You can serve pickled pink salmon with vodka, gin, vermouth, light grape wines, Shaoxing rice wine, sake, mirin, fruit wines, etc.
