The most delicious recipe for lightly salted salmon. Festive canapes with trout from the chef

Fish and seafood

Description

Salmon pickling in brine- This is a simple and proven way of cooking delicious fish, which is easy to make with your own hands at home. There is nothing difficult in preparing this dish.

Not required special devices and any culinary skills. Even a beginner can handle this. How to cook fast tender fish in the marinade, tell a simple and detailed recipe from step by step photos. This recipe is universal. Using these recommendations and the proportions of the ingredients, you can quickly pickle both salmon bellies and other red fish.

Ready-made salted salmon goes well with butter, so it will be an excellent component of sandwiches. Salted salmon can be baked in the oven or cooked with it tasty soup. With such a fish you can cook delicious nutritious salad or amazing fish oil, and then fill them with pita bread or tartlets. Salmon goes well with a side dish of boiled rice.

The calorie content of fish allows people who lead an active lifestyle and adhere to the basics of proper nutrition to use it in their diet.

Having cooked salmon in a wet way on her own, each housewife can easily save a decent amount of money from the family budget, because for less money she gets a larger tasty piece of fish, or for the same money she can afford to eat healthy fish to their household more often.

You need to store wet-salted salmon in the refrigerator: there it can retain its qualities for a month if portioned pieces are wrapped in parchment or wrapped tightly in cling film. You can also freeze pieces of salted salmon, then they will be suitable for several months.

Ingredients

Steps

Prepare all the ingredients indicated in the recipe. It is advisable to take salmon in one piece, then the product is richer. If the fish you purchased was frozen, be sure to let it thaw natural way for several hours on the bottom shelf of the refrigerator. Be sure to cover dishes with fish cling film or a suitable lid that fits tightly to the vessel. Rinse the product ready for cooking in cold water dry with paper towels.

Prepare the brine for pouring the fish. To do this, boil water with spices, lemon and salt dissolved in it in a stainless steel saucepan. Boil for a minute and remove the marinade from the heat. Cool the filling.

If the piece of fish is large enough, then cut it into two pieces of the same size. In this case, lay it with a jack: align the thin rib part with the thick part. A piece that fits in a container without effort, put it whole. Fill the salmon with brine, as shown in the photo.

Cover the dish with a tight-fitting lid. In our case, the cover acts as a kind of oppression.

Place the container in the refrigerator for a day. This time is enough for the fish to marinate completely. The brine should acquire greasy stains and turn a little pale pink.

After the time has elapsed, remove the fish from the marinade and pat dry with paper towels. The finished salmon will look like in the photo. Do not be afraid that the fish turned white: this is a consequence of the impact on the protein of lemon juice from brine.

Store fish for 10 days in the refrigerator door at the level of the middle shelves. Be sure to wrap it parchment paper or cling film. With a sharp knife cut carefully when serving white layer from the end of the piece, and then cut the salmon into thin slices.

Bon Appetit!

Modern housewives can save a lot if they salt salmon at home. Such cooked fish will be in no way inferior to store-bought fish and will turn out even tastier due to the use of original herbs and spices. If you know how to salt the fish step by step, you can get slightly salted or medium salty product, depending on your wishes.

Salmon salting at home

There are several options for salting salmon, for which you can take fresh chilled or frozen fish. It is salted in whole pieces, steaks, fillets and slices, the bellies are used for soaking in brine, brine or rubbing with dry spices. If you want to get a fillet, then it is better to butcher the fish until it is thawed in order to separate the bones with the ridge without leaving any damage to the meat. Defrost the product slowly, preferably on the shelf of the refrigerator.

For dry salting, you need to take sugar, salt, spices, sprinkle the fillet with this mixture and leave for a while at room temperature, if desired, putting oppression on top. Then the finished salted fish is stored in the refrigerator or freezer, wrapped in parchment or foil.

With wet salting, the fish cooks faster, and its taste is more saturated. For cooking, they take a brine from water, salt, sugar and peppercorns, sometimes you can add Bay leaf, mustard and dill. The fish is poured with warm brine and becomes ready for use in about two days.

Recipe for salted salmon

Each culinary specialist will need a recipe for salting salmon at home, according to which it turns out weakly salty fish, great for sandwiches or other snacks. Beginning housewives are better off choosing step by step recipe, which will help to understand all the subtleties of technology. You can cook salmon lightly salted in brine or dry, use fillets, steaks or teshu (abdominal part).

How to make salted salmon at home

Cooking time: 2 days.
Servings: 10 persons.
Calorie content of the dish: 195 kcal.
Purpose: for a snack.
Cuisine: Russian.

Each culinary specialist will need a recipe for lightly salted salmon at home. From it, the chef learns how to deliciously salt the fillet in order to later use the resulting product for serving on festive table or figure out how to make salty savory sandwiches for your daily menu.

Ingredients:

salmon - 1 kg;
coarse sea salt - 1.5 tbsp;
sugar - 25 g;
pepper - 1 teaspoon;
bay leaf - 1 pc.;
cognac - 15 ml.

Cooking method:

If necessary, defrost the fish, gut, separate the head, fins, gills.
Cut along the spine, remove the spine and bones without peeling. Rinse, dry thoroughly.
Lay skin down, sprinkle with cognac, sprinkle with salt, sugar, pepper. Instead of cognac, you can take vodka.
Lay out pieces of bay leaf, turn over, leave for a day in the refrigerator under oppression. Drain the liquid, keep for another day.
Serve on sandwiches, canapes, tartlets.

in brine

Cooking time: 1 day.
Servings: 10 persons.
Calorie content of the dish: 196 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

The following recipe will help you learn how to salt salmon in brine. Such a product has a rich intense salty taste, acquires a pleasant aroma due to the addition of spices and seasonings. It is worth dwelling on how to cook fragrant salted fish, because this process takes less time compared to the dry method of rubbing with salt.

Ingredients:

salmon - 1 kg;
water - 1 l;
salt - 40 g;
sugar - 1 tbsp;
pepper - 3 g.

Cooking method:

Gut the fish, clean from the insides, cut off the fins, head, tail.
Cut in half, pull out spine, remove small bones tweezers. Wash, dry, put in a deep container.
Boil water, add salt, sugar, pepper, cool.
Fill the fillet with brine, cover with a lid, leave for a day in the refrigerator.

Find out also recipes in marinade and more.

dry way

Preparation time: 1.5 days.
Number of servings: 8 persons.
Calorie content of the dish: 194 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

In a quick dry way, you can salt the salmon at home with salt and sugar. If you like sourness in meat, then you should also add lemon juice to the curing mixture. So the fish will become more piquant in taste, acquire a new flavor and will not turn into gruel when cut. The optimal ratio that is used to salt fish is 1 part granulated sugar to 2 parts salt.

Ingredients:

salmon - 0.8 kg;
sugar - 40 g;
salt - 80 g;
lemon - 1 pc.

Cooking method:

Prepare the fish: remove the entrails, cut off unnecessary parts, pull out the spine and bones after cutting in half. Rinse with running water, dry thoroughly with paper towels.
Grate the meat with a mixture of spices, squeeze the lemon juice.
Cover with a lid, put oppression, pickle for 12 hours.
Take out the pieces, peel, leave in the refrigerator for another day.
After that, you can serve it on the table, after cutting it with a sharp knife.

Quick salting

Cooking time: 3 hours.
Servings: 10 persons.
Calorie content of the dish: 197 kcal.
Purpose: for a snack.
Cuisine: Russian.

If you need salting salmon fast way, then you should pay attention to the following recipe. He will explain in detail how to quickly salt the fillet for a delicious home product. Cooked fish is lightly salted, but has a pleasant taste. It is ideal for cutting on a festive table, creating sandwiches or canapes.

Ingredients:

salmon - 1 kg;
water - liter;
salt - 80 g;
sugar - 60 g.

Cooking method:

Gut the fish, remove the head, fins and tail. Cut in half, remove backbone, fillet, cut into thin strips.
Pour cold water in which salt and sugar are dissolved. Keep at room temperature, then refrigerate.
Three hours later, the home-style dish is ready, it is served on the table in the form of salads, snacks, canapes.

in pieces

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 193 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

Another quick option receiving delicious product is the idea to salt the salmon in chunks. The following recipe will help you figure out how to cook such a fish if there are only a couple of hours left before the guests arrive. In an hour, the meat will be saturated with salt, it will turn out with a pleasantly spicy aftertaste and rich aroma. Unlike other options, here we use fine salt.

Ingredients:

salmon - 1 kg;
salt - 100 g;
pepper - 20 g.

Cooking method:

Defrost the fish if necessary, remove the fins, head, gut if it is whole. Cut in half along the spine, remove all bones to make a fillet.
Cut the meat into small pieces, put in a plastic container, sprinkle generously with spices, repeat the layers if necessary.
Close the lid for an hour at room temperature, wrap in a towel. During this time, the meat will be salted to the desired taste.
Drain the liquid, clean off the remnants of spices. Refrigerate briefly.
It will be convenient to put in small tartlets directly in pieces (on top of butter) or use to make puffy fish mousse with cream cheese.

Fillet

Cooking time: 1 day.
Servings: 10 persons.
Calorie content of the dish: 198 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting salmon fillets will pass quickly if you know the secrets and features of the procedure. You will be able to salt the fish with a spicy spiciness by adding allspice and white pepper, bay leaf. Salt in this case it is better to choose a large or medium one so that the meat is slowly saturated with it and it turns out not oversalted, but tender and piquant.

Ingredients:

salmon - 1 kg;
salt - 60 g;
allspice - 6 peas;
white pepper - 15 g;
bay leaf - 2 pcs.

Cooking method:

Defrost the fish, if necessary, or clean the chilled from the insides and fins. Cut into two parts, pull out the spine and bones.
Lay the resulting fillet on cling film skin down, previously sprinkled with pepper, salt and bay leaf.
Wrap the film, put in a bowl, put on the shelf of the refrigerator. After 24 hours, remove the spices, rinse the slices, serve.

steak

Cooking time: 1 day.
Servings: 5 persons.
Calorie content of the dish: 192 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

This recipe will explain to cooks how to salt salmon deliciously and quickly if it is cut into steaks. The easiest way is to use dry salting to salt the fish, which will harmoniously combine all the spices. The finished product is perfect for serving sliced to decorate dishes or sandwiches, or as an independent cold appetizer.

Ingredients:

fish steak - half a kilo;
sea salt - 40 g;
brown sugar - 20 g;
a mixture of pink, black, green, white peppercorns - 10 g.

Cooking method:

Defrost the steak if necessary, rinse, dry.
Crush the peppercorns with the flat bottom of a glass or a chopping mallet.
Mix the ingredients for sprinkling, put half on the bottom of a deep bowl.
Lay the steak on the mixture, sprinkle the rest of the spices on top.
Wrap with cling film, salt in the refrigerator for a day.
Drain the liquid, cut into pieces, serve on canapes or in tartlets.
Brown sugar can be replaced with honey.

How to salt frozen salmon

Preparation time: 2.5 days.
Servings: 10 persons.
Calorie content of the dish: 199 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting frozen salmon practically does not differ from using a chilled product in any way, except that it must first be thawed. To pickle healthy fish correctly, you must first remove it from the freezer and wait until it thaws at room temperature. If you want to cut it into fillets, then it is better to do it until it is completely defrosted.

Ingredients:

red fish - kilogram;
salt - 120 g;
sugar - 100 g;
fresh dill - 200 g.

Cooking method:

Defrost the frozen fish carcass, cut into fillets, rub with a sugar-salt mixture.
Put a third of the dill greens on the bottom of the salting dish, lay the fillet skin down on top, cover with the remaining dill.
Press down with a load for 8 hours at room temperature, put in the refrigerator for two days.
After that, drain the resulting liquid, cut into pieces and serve.

Teshu salmon

Cooking time: 1 day.
Servings: 5 persons.
Calorie content of the dish: 191 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: easy.

A simple option for performing at home is to pickle the bellies of salmon, which are perfect for a snack with foamy drinks. The salting process lasts quickly, without requiring the hostess to have special culinary skills and abilities. The result is delicious fragrant dish that will appeal to all family members or guests present at the feast.

Salted salmon red fish (salmon, trout, chum salmon, pink salmon) - valuable nutritional product, signature dish festive snack table. It is useful, has a pleasant appearance and the most delicate taste. However, the finished salted fish, which can now be bought in any store, cannot be compared with a fish salted at home. The recipe for salting salmon, which I will talk about, is very simple and does not take much time. Be sure to use it - you won't regret it!

You will need:

fine salt 1-2 tsp
powdered sugar 1 tsp
lemon juice 1 tbsp

If you have a large family, then it is most profitable to buy fresh fish weighing 5-6 kg. When cutting, you will get a couple of soup sets from which you can cook delicious, several steaks, which canor cook. Besides, from such a big fish You can cut a great piece for pickling. Part of all this is usually sent to the freezer, in general, despite the large one-time costs, it turns out quite economically and the pleasure can be stretched for a long time. True, you have to “puff” - the smell, scales, gills, ruined manicure, so I usually entrust this work to my husband, he does an excellent job with cutting.

If you are not looking for savings, then for salting it is easier to buy an already cut fish fillet - it is more expensive, but you don’t even need to clean it, just rinse it with cold water. Here is such a wonderful fillet weighing 1 kg from a small fish.

Step by step photo recipe:

So, rinse the fillets with cold water, dry with a paper towel, cut off the remaining costal bones.

I have a fillet weighing 1 kg. I divided it into 4 pieces - I will pickle 3, and cook from the tail

Usually one such piece of fish weighing 250 gr take 1 tsp salt, but I prefer a more salty version and take 2 tsp- experiment and choose what you like best. Powdered sugar will soften lemon juice, and all together: salt, powder and lemon juice are an excellent preservative.

mix salt And powdered sugar . squeeze out lemon juice.

Sprinkle the fish with the mixture. salt and powdered sugar.

Can be lightly rubbed with fingers.

Turn the fish over and sprinkle with salt and powder on the other side. Sprinkle on the cut from the sides.

Place the fish in a glass or enamel container, pour over each piece lemon juice.

Cover the container cling film and take away in the refrigerator for 12 hours.

After 12 hours - if salted in the evening, then in the morning flip the fish, again tightly cover with cling film and refrigerate for another 12 hours. One day is enough for the fish to be salted.

As you can see, it’s quite simple, and the fish turns out just extraordinary!

In this way, you can pickle any fish of the salmon family (salmon, trout, chum salmon, pink salmon). Do not deny yourself this valuable fish, not only in taste. Salmon contains a lot of Omega-3 fatty acids, regular use of which reduces the risk of cardiovascular disease. Only 100 grams of this fish provide a person daily allowance vitamin D and melatonin, which is important for skin health and normal sleep.

After the fish has been salted, I cut it all up so that I don’t once again dirty the knife, the board and, of course, my hands - I cut it into thin slices and arrange them in containers that are convenient to store in the refrigerator. Some parts can be frozen. It is better to cut obliquely, then even from a thin fillet you will get wide slices.
Advice:when cutting salted fish, even and thin slices will turn out if you hold it a little in the freezer so that it hardens.

Fish is always a special smell, so use for storage plastic jars from butter, sour cream or cheese, then you can just throw them away .

That's all. As you can see, nothing complicated.

Salt salmon at home!

Bon Appetit!

Another simple recipe for salting fish at home

How to pickle salmon at home. Short recipe.

You will need:

salmon (trout, chum salmon, pink salmon) 250 gr
fine salt 1-2 tsp
powdered sugar 1 tsp
lemon juice 1 tbsp

Rinse the fillets with cold water, dry with paper towels, cut off the remaining costal bones.
Mix salt and icing sugar, sprinkle the fish with the mixture.
Place the fish in a glass or enamel container, pour lemon juice over each piece.
Cover the container with cling film and refrigerate for 12 hours.
After 12 hours, turn the fish over, cover tightly again with cling film and refrigerate for another 12 hours. One day is enough for the fish to be salted.

In contact with

There are delicacies that are not subject to fashion or oblivion, without which it is impossible to imagine a festive table, which are a sign of a holiday. We are talking about salmon, which embodies an elite treat, and therefore our recipes on how to quickly and tasty pickle salmon at home will allow you to pamper yourself on weekdays. Magnificent, incomparable taste and appearance, universal combination with other products - everything makes this delicacy product royal!

Buying salted salmon in the store, we cannot be sure of the high quality of the product, knowing the tricks of sellers or manufacturers. And why buy finished product if we can learn the principles of salting salmon and salt it at home - in the conditions of our kitchen?

Rules for salting salmon at home

There are two technologies home salting red fish:

Dry Ambassador
Salting in brine

Let's look at salting recipes and find out how to properly and tasty salt salmon fish. It is simple and fast, especially if you have purchased a high-quality freshly frozen product.

Fresh or chilled salmon fish can be seen for sale only in cities and towns on the coast of the Atlantic Ocean or rivers, lakes of this oceanic basin.

Classic dry pickling mix includes equal amount granulated sugar and coarse salt. And already this mixture can be enriched with herbs, spices and spices. Experience comes after 2-3 salmon pickles and consists in compiling own recipe salted fish.

On average, a kilogram of fish requires 4 tbsp. spoons of pickling mixture.

How much salted salmon in a dry mix? It depends on the recipe, the cut of the fish and temperature regime salting.

How to salt salmon, a recipe for dry salting with dill

Ingredients

- 4 things. + -
- 3 tbsp. l. + -
- 3 tbsp. l. + -
- 100 g + -

Cooking

We wash the steaks, dip the water with napkins. We cut each steak along the ridge, maintaining the integrity of the skin. We remove the ridge and pull out the bones with culinary tweezers.
We prepare the pickling mixture by simply mixing salt and sugar. We carefully rub our steaks with this composition.
We cover the bottom of the enameled bowl with dill sprigs (1/3 of the prescription amount), put 2 steaks on the dill, skin side down. We cover them with the next portion of dill (only twigs!). We cover the steaks under the dill with the remaining pieces of fish skin out. We get such a fish sandwich with dill!
On top of the “sandwiches”, we again lay the dill, cover with a flat plate of a diameter smaller than that of the bowl and put the load.
We salt in the conditions of the kitchen for 6-8 hours, and then we move the salting to the refrigerator for another couple of days.

Dry salting recipe for salmon bellies

Let's look at how to salt salmon bellies at home. There are certain rules for their ambassador:

So, how to salt salmon bellies yourself? We will need about 300 g of bellies, 2 tbsp. coarse salt and 1 tbsp. Sahara.

We dry the cleaned and washed bellies on a paper towel, put them in a bowl and sprinkle with a mixture of salt and sugar according to the recipe. Stir, cover with a plate and leave in the kitchen to salt for 2 hours.

If you made salting in the evening and want to leave the bellies in the salt for the whole night, then put 1 tbsp of salt. a spoon so that the product does not oversalt. Use exactly the same recipe for salting salmon ridges - you won't go wrong! Delicious and inexpensive!

Recipe for dry salting with spices and lemon

Ingredients

Salmon fillet - 600-700 g
A mixture of salt and sugar - 2 tbsp each.
Lemon - 1 fruit
Ground allspice - to taste
Bay leaf broken - 2 leaves
Dill
Parsley

Cooking

We prepare the pickling mixture: we combine salt, ground allspice, sugar, chopped dill and parsley, broken bay leaf.
We spread the pickling mixture in a bowl, put the chopped on top large pieces fish fillet and carefully rub the mixture into the fish fibers. Sprinkle lemon juice on all sides. You can also cut the lemon fruit into rings and overlay each fillet.
We close with a flat plate of a smaller diameter and put it under oppression. We place in the cold for a day (or on the balcony or in the refrigerator).

During the day, a brine is formed, which must be drained, and all the spices are scraped off with a knife and wiped with a cooking napkin. Salted salmon is ready!

The recipe is good because vodka breaks down fats, making the fibers dense and elastic. In addition, vodka is a reliable disinfectant solution, and the fish is salted quickly and evenly.

For a dry pickling mixture, mix 2 tbsp. coarse salt and 1.5 tbsp. granulated sugar.
Sprinkle the red fish fillet with the pickling mixture, additionally rubbing it with your hands.
In conclusion, sprinkle the fish with vodka (30 ml is enough).

After 8-10 hours, light-salted salmon just asks to lie down on a piece of bread!

Salmon salted in brine is just as good as dry salting. In general, the required amount of sugar and table salt does not change. The only difference is that the fish pieces are not rubbed with a dry mixture, but are poured with brine room temperature.

Salted salmon, instant recipe with sea salt

An excellent recipe for salting salmon fish in just 2 hours!

Pickle for salmon: 2 tbsp sea salt, 2 tbsp. granulated sugar and half a liter of water.

It is necessary to bring the water to a boil, dissolve salt and sugar in it, wait for the secondary boil and turn it off. After cooling, we filter the brine and fill it with red fish.

After 2 hours, put it on a plate, remove the brine with a napkin and cut into thin slices. Beautifully laid out on a dish and served, decorating with suitable vegetables or herbs.

Lightly salted salmon, recipe for instant salting in strong brine

The recipe is suitable for fast food snacks when there is simply no time for a complicated recipe!

Frozen fish (without defrosting) cut into thin slices.
Preparing a strong brine: 5-6 tbsp. salt dissolved in 1 liter of cold boiled water. We get a very strong saline solution.

You can check the saturation of the brine with a piece of raw peeled potato: if it floats to the surface of the brine, then its concentration can quickly salt the fish.

Dip the fish slices in the brine for 10 minutes. Next, take them out and remove the salty moisture from their surface with paper towels. We put it in a plastic food container, pour it with refined sunflower oil and leave it in the cold for 40-50 minutes.

Ready! Serve on a platter topped with pickled onions and lemon rings.

How to pickle trout (salmon) in a quick way using rum

Fragrant, slightly salted trout will be ready in 5 hours, and quick salting trout with rum will give you pleasant taste and great flavor.

As you can see, the question of how to pickle salmon is very easy to answer! The recipes are all simple and accessible, no special skills and experience are required. Basically, red fish is salted with dry salting, and in the process of salting it is constantly turned over so that it is evenly salted in own juice. Royal deliciousness!

Festive canapes with trout from the chef

Sandwiches are always an excellent choice for a quick meal delicious table, on a holiday it is worth working a little more. At the same time, you can not really move away from the sandwich essence of the buffet table. Our chef offers to build unusual canapés with trout.

Salmon is a delicacy that can be found on any table. Fish is incredibly useful. At regular use the work of the heart improves, brain activity is activated and youth is prolonged. All this thanks to unique composition and recipes on how to salt salmon at home.
At heat treatment majority useful substances is destroyed. For the sake of conservation useful properties salmon is recommended to be smoked or salted.

Red fish is an expensive product. So that the money was not spent in vain, and salted fish did not disappoint with its taste and aromatic qualities, carefully study the material below. Thanks to simple advice you can easily and correctly cook salted salmon.

For salting, choose fresh fish. Buying a chilled carcass is not difficult. Just choose carefully. Unscrupulous sellers freeze fish for the sake of increasing safety. Such salmon after salting turns out to be rather dry.
If only frozen fish are on sale, make sure that they have not been frozen several times. The color of the fins will help with this. In a stale product, they are yellowish.
Buy a whole carcass if you have the skills to cut fish. Otherwise, I recommend choosing a sirloin or a small piece of carcass.
Salmon turns out juicy if coarse white salt is used during salting. Eminent cooks welcome the use of sea or ocean salt.
To give the taste of salted salmon piquant notes during salting, a variety of spices and herbs are added. Use spices as you wish, based on personal taste. Ready-made kits are available for sale.
Salt salmon in glass, plastic or enamelware. Metal containers are not suitable for this purpose, as the final product acquires a specific flavor that does not bring pleasure.

As you can see, the rules are extremely simple, understandable and suitable for salting mackerel and herring. If you take them into service, they will help in creating culinary masterpiece, which will give odds to any purchased analogue in terms of taste and aroma.

Salted salmon calories

It is impossible to overestimate the benefits of salted salmon. There is a lot of melatonin in fish, which is responsible for cell regeneration and normalizes sleep. The composition contains minerals that reduce the likelihood of heart disease, strengthen blood vessels and control cholesterol levels.

The calorie content of salmon after salting is 202 kcal per 100 grams.

Classic recipe

Classic technology cooking salted salmon is considered the easiest. Result classic salting- the most tender meat, which is instantly swept off the table by households or guests.

Ingredients:

Salmon fillet - 500 g.
Salt - 3 tablespoons.
Sugar - 3 tablespoons.
Fresh dill - 50 g.

Cooking:

Rinse the fillet with water and dry with a paper towel, mix the salt with sugar, chop the dill.
Grate the prepared fish pulp with a mixture of sugar and salt. Put the pieces of fish in a dish for salting. Put the first piece with the skin down, sprinkle with chopped herbs on top, put the second piece with the skin up.
Cover the salmon with a plate, put a jar of water on top. Leave for 6 hours, then refrigerate for 24 hours. After the time has elapsed, the dish is ready.

Video recipe

The fastest and most delicious recipe in 2 hours

Fast and delicious recipe suitable for salting any fish, be it salmon, chum salmon, trout, salmon or mackerel. The result is tender, juicy and incredibly tasty. In a few minutes, the household emptied the plate and dipped me into an ocean of gratitude. I achieved this result in 2 hours at home.

Ingredients:

Salmon fillet - 2 kg.
Sugar - 3 tablespoons.
Salt - 6 tablespoons.

Cooking:

Remove the skin from the fish, rinse with cold water and dry with a paper towel. Cut the fillet into small pieces. In a small bowl, mix sugar and salt.
Dip each piece of salmon in the resulting mixture. Put the fish in a brine dish. Cover the container with cling film and set aside for 2 hours.
After the time has elapsed, keep in the refrigerator for 15 minutes to cool.

If the fish is immediately put in the refrigerator, it will take longer to season. To give ready meal piquancy add a little garlic, onion, fresh dill or any other spices. A matter of taste.

How to salt salmon in brine

Many people cook sandwiches with red fish for breakfast. To do this, they buy a ready-made salted product in the store, but you can pickle salmon at home. Homemade fish is much healthier, more aromatic and tastier than store-bought semi-finished products.

Ingredients:

Salmon - 1 kg.
Salt - 4 tablespoons.
Water - 1 l.
Lemon juice- 2 tablespoons.
Carnation - 2 pcs.
Laurel - 1 leaf.
Peppercorns - 3 pcs.
Allspice - 5 pcs.

Cooking:

Rinse salmon well with water and dry with paper towels. If using the middle part of the carcass or fillet, cut into thin pieces.
Boil water, add spices, salt, cover with a lid and leave to cool completely. Pass the cooled brine through gauze, discard the spices and add lemon juice.
Put the pieces of fish in a glass or enamel pan, fill spicy pickle. Cover the top with a plate and refrigerate for 24 hours.

Videos cooking

Remove the finished fish from the spicy liquid, dry slightly, cut into slices and enjoy gastronomic pleasure. If you plan to serve treats on the festive table, garnish with fresh herbs and lemon slices.

Dry salting of salmon pieces

Salmon has only one drawback - the high cost. For home salting it is not necessary to buy a whole carcass. Any store sells trimmings of red fish, which are ideal for dry salting.

Ingredients:

Pieces of salmon - 1 kg.
Sugar - 20 g.
Sea salt - 40 g.
Ground white pepper - 5 g.
Dill - 1 bunch.

Cooking:

Rinse the fish pieces with water, remove the bones.
In a medium bowl, mix sea salt, pepper, sugar and chopped dill. It turns out fragrant mixture for salting.
Put the pieces in a glass or enamel container, sprinkling each layer with a spice mixture.
Place the container in the refrigerator for 3 hours, placing a weight on top. After the time has elapsed, check for readiness. If the fish is salted, taste it.

Cooking salted salmon in pieces has several advantages. This is an affordable cost, high cooking speed, maximum safety and quality. Shop semi-finished products do not meet these requirements.

How to salt tasty whole salmon

Not every housewife has the courage to cook whole salted salmon on her own. The reason for this is the high cost of the salting object. Do not be afraid. With my recipe at hand, you will ensure that the result justifies the costs.

Ingredients:

Salmon carcass - 2 kg.
Salt - 8 tablespoons.
Sugar - 4 tablespoons.

Cooking:

Cut the salmon carcass along the ridge. Remove the entrails and use a small spoon to collect the accumulated blood from the ridge. Cut off the head and tail. They are not suitable for salting, but they will go to the ear.
Rinse the fish with chilled boiled water several times. Remember, use tap water adversely affects the shelf life of the product.
Rub the carcass with a mixture of salt and sugar on all sides. Make sure the mixture evenly covers the fish.
Place in a bag and set aside for 3 hours. After that, send the product to the refrigerator for 12 hours.
The delicacy is ready.

Video recipe

I will add that the quality of salting is determined by the amount of sugar used. If you want to get juicy and tender fish, I advise you to slightly increase the amount of the sweet ingredient. If you don't like salted salmon, cook red fish in the oven.

Salt salmon in brine

Excellent Recipe in the brine in my family accompanies many family and festive feasts and earn a lot positive feedback from family members and guests. Despite its simplicity, it allows you to cook excellent salted salmon.

Ingredients:

Fresh salmon - 1 kg.
Salt - 700 g.
Sugar - 150 g.
Water - 2 liters.

Cooking:

Prepare the brine. Pour water into a saucepan, add salt and sugar, bring to a boil. Make sure the quick ingredients are completely dissolved. Cool liquid to room temperature.
Wash the fish with water and cut into bite-sized pieces. Make a small cut in each piece so that it is better salted.
Put the salmon in the brine, cover with a saucer and press down with a load. Receive in 2 hours salted fish, after 4 hours you get more salty variant.
After the time has elapsed, remove from the liquid, dry, put in a bowl and refrigerate until morning. The delicacy is ready.

With this recipe, prepare a snack that, thanks to its delicate texture, just melts in your mouth. With what to serve a delicacy, decide for yourself. It is pointless to give recommendations, as tastes are different.

How to salt salmon bellies

Not every family can afford the purchase of red fish, which everyone loves. At some housewives, husbands often gather with friends and drink beer with dried fish or crackers. But at home, you can cook a delicacy that will satisfy everyone. We are talking about salted salmon bellies.

Ingredients:

Salmon bellies - 400 g.
Sugar - 1 tablespoon.
Salt - 2 tablespoons.
A mixture of peppers.

Cooking:

Rinse the bellies under running water, then fill with clean cold liquid and set aside for a third of an hour.
After the time has elapsed, carefully remove the skin, roll in a mixture of sugar, salt and spices, put in a glass container.
Add a little water to the jar - a centimeter from the bottom. Send the container with the abdomens to the refrigerator. After 2 days, the delicacy is ready.