How to pickle salmon at home? This question worries many lovers of gourmet snacks. Today, you can easily buy salted fish for every taste in the nearest supermarket. Sandwiches are often prepared from this type of fish, they prefer to use the belly as an additive to salads and pies, they love red fish caviar very much, they also like teshu. In addition, in addition to excellent taste, red fish is incredibly healthy, it has a lot of minerals and vitamins. But an alternative to purchased fish is to cook it yourself.
Choose well. Six out of ten salmon we buy come from aquaculture. The species commonly farmed is Atlantic salmon, which is very rich in flavour. Pacific salmon is less tasty, it is mostly preserved and smoked: attention to labels! Check the origin of smoked salmon and the words "salted with dry salt", quality assurance. Unless otherwise stated, it is most likely that the salmon was salted with brine, a mixture of water and salt that puffs up the meat.
You should always cook them with the skin on so the piece doesn't collapse. Steak: Ideal for the oven and consumes three people minimum. This shape is also perfect for raw tribals like pickling. Whole: You have to keep your head up to cook it to get all of its flavor.
To properly pickle salmon, you need to arm yourself with a few tips and tricks. Next you can see various recipes cooking a delicacy at home, which in the end will turn out no worse than purchased.
Dry salting fish
For this procedure, you need to purchase a kilogram of salmon fillet, one and a half tablespoons of sugar and spices to taste - oregano, dill, different types peppers, coriander. Salmon fillets should be washed cold water then pat dry with paper towels or napkins. Next, mix the rest of the ingredients. For those who do not like spices, you can completely do without them, armed only with salt and sugar.
Recipe for salted salmon with dill
Salmon eggs are quite salty and strong. It is better to use unpasteurized, they are much more fragrant. Preservation Fresh salmon can be stored in the refrigerator for about 3 days. Burning wood is one of the oldest methods of fish conservation. Both can freeze without problems.
How to cook it? Raw, finely chopped. In Japanese sashimi or higher, in tartare flavored with pink berries. Steaming A good option because your fatty meat doesn't dry out. Do not overload it, 8 minutes will be enough for a fillet. As a rule, they are usually accompanied by some sauce. In papillote with vegetables such as finely chopped fennel or leek. In kulebiak, as in Russia. After boiling, the salmon is sorted into a buckwheat cake with eggs. One-way It's delicious, but very delicate.
With the resulting combination, the fish fillet is rubbed on both sides, then laid out with the skin up in any suitable vessel (video). Cover with a lid, you need to wait a few hours, then put the container in the refrigerator for a day. delicious fish ready.
Wet salting method (in brine)
For this option, you will need one and a half kilograms of red fish steak, a liter of water, salt, sugar, vinegar, Bay leaf, pepper and coriander. The salmon is cleaned of scales, washed thoroughly under cold water, then it must be cut into portioned pieces. Water is poured into a container and brought to a boil. All the ingredients, except for the fish, are lowered into boiling water, vinegar is added at the end and the fire is turned off.
We are talking about cooking it only from the side of the skin. Whole holds spikes, tail and head to smoke. Smoked It is usually cooked on toast or pancakes, but it is also delicious with boiled eggs. Cooking time 15 minutes. Simplicity of intermediate preparation.
For the sauce: In a medium bowl, mix thick cream, mustard, lemon peel, lemon juice and salt. Cover with plastic film and stock. For salmon: Sprinkle salmon fillets on all sides with salt. heat up olive oil in a large ovenproof skillet over medium heat. Using tongs, carefully place the salmon, meat side down, into the skillet. Let the salmon cook, without touching it, for 3 minutes to form a golden skin. Using a spatula, gently turn each fillet. Transfer the steaks to the tray and bake for another 5 minutes.
Next, the red fish is laid out in a container or any other container, poured with strained marinade. Then the container with appetizing pieces is placed in the refrigerator for several days. After salting, salmon can be stored for no more than a week, so all its taste qualities will be preserved.
How to quickly salt salmon
For salting hastily you will need two kilograms of red fish fillets, 6 tablespoons of salt and three tablespoons of sugar. Remove the skin from the fish, rinse it thoroughly, dry it with paper towels or napkins, after which it should be cut into small pieces. Sugar and salt must be mixed, then each piece of fish will be rolled in mixed spices. The fish is laid out in a container and covered cling film, held for several hours at room temperature.
Remove from oven and cover with foil to keep warm. Add red pepper and shallots and cook for 4 minutes, stirring frequently with a wooden spoon. Add corn, soybeans and salt and cook for 3 more minutes. Remove the pot from the heat and add the cabbage, basil and lemon juice. To Serve: Spread 2 tablespoons of sauce around on each plate. Serve with sauce on one side if you like.
These are three ideas to pull the same old recipes out of your routine when you buy salmon. To be honest, salmon is not my favorite fish. It can be done in barbecue, iron and oven: low spine. This can be done in sushi, barbecue, iron and oven. It can be done in sushi like o-bull tuna. 
- Salmon must be bought on the loins.
- Slices are very old fashioned and limit the cooking options of recipes.
- If you can buy the whole spine better.
- You can save a portion for another day and other recipes.
So it will quickly pickle and be saturated. After two hours, you can try the treat.
Weakly salted salmon at home
For this method, you need to take fresh salmon in the amount of one kilogram, sea salt, sugar and pepper. Rinse the fish under cold water, pat dry with a towel. Mix the rest of the ingredients. Part of the spices should be poured into a glass container, then here you need to put the fish fillet skin down. Pour the rest of the mixture on top, cover the container with cling film, and then put it in the refrigerator for a day.
Three Salmon Recipes You'll Want to Prepare
Delicious recipe prepared the day before and you can use it for an impressive breakfast or for light dinner. The idea is to marinate the salmon with sugar, salt and fresh dill so that the salmon releases water and fat. At the end there is salmon with strong meat, sweet and salty taste, strong dill flavor and soft texture, to cut into thin slices and serve with pancakes, toast or bagel and cream cheese, as in this case.
Sashimi and Salmon Nigiri
Store the steaks with a light weight on them overnight in the refrigerator. Rotate it every 8 hours. The next day you can wash it to remove extra salt and sugar. Cut it into thin slices and serve with a little cream cheese in a deep fried bagel or with pancakes. 
- You can use the loin or tail to marinate this salmon.
- I'll go for 200 grams of sugar and 200 grams of sea salt.
- Mix well and place on the fillet.
- Put dill branches on them and put the fillet on top of the other.
The next day, the film is removed, the resulting marinade is drained, the spices are removed. The fish is put back in the fridge. After a day, you can enjoy it.
Lightly salted salmon with lemon
For this recipe, you should take a kilogram of salmon fillet, salt and sugar in equal proportions- 4 tablespoons, one lemon. Salt and sugar must be mixed, poured into a container in which the fish will be salted. The salmon fillet is washed, dried, laid out skin down in a bowl, poured fresh on top lemon juice. Next, the container is left at room temperature for a couple of hours, after which it is sent to the refrigerator for several days.
The best taste and texture of salmon in raw salmon. It is very tender and has a depth that can reach bluefin tuna. Use the tall backbone of a large salmon to have enough meat for proper cooking sashimi. Now in the kitchen there is nothing more difficult than slicing fish for sushi.
Homemade salmon in lemon juice
Once you have the salmon, clean and skinless, try carving it into a two finger block four fingers wide and eight fingers deep. With a long, thin and very sharp knife cut half a centimeter with a 10% bevel and move the entire knife completely. Take sashimi with soy sauce and wasabi. If you want to make nigiri, first make the sushi rice according to the manufacturer's instructions. Rice should stay at room temperature without being hard or very sticky. On the other hand, take a piece of sashimi and place it in the palm of the second hand. Put some wasabi on a piece of salmon. Place a piece of rice on top of the salmon and press down with two fingers. The hands should form a box with the palm as the base and two fingers as the ceiling. With the index finger and thumb form the sides. Put your thumb up. Rotate the nigiri 180º and make a house with the palm down and two fingers over the press. This gives you the correct shape of the nigiri. 
- This is a reduced measure for sashimi.
- You can get eight pieces of sashimi.
- The rice technique is the most important for making nigiri.
- Shape with this hand until you have a "rectangular" stem.
Before submitting delicious treat on the table, the fish should be wiped with a paper towel, cut into portioned pieces. It can be served as an independent snack or as an addition to sandwiches.
Salting red fish on your own is not difficult. The only difficulty in all recipes is that you need to wait until the fish is pickled. Do-it-yourself salmon is much tastier and juicier than purchased salmon. In addition, you can be sure that it will not harmful additives, flavorings and preservatives, so it is worth eating and feeding it to your children without fear.
The last recipe is teriyaki salmon, which I like to cook when we have a barbecue or when we have a flat iron to cook. The trick for me is to let the salmon do well so it sweats all the fat it has and the teriyaki sauce is caramelized and the salmon is dark, crispy coated and that smoky fire flavor with sweet and sour sauce teriyaki.
First, make teriyaki sauce, which is a sauce traditionally made as a Japanese base sauce with mirin, sugar, soy sauce, sake, and maybe a little ginger. You can wet it at this point with large quantity teriyaki sauce with a brush to continue sucking teriyaki and sweating fat. 
Use this delicious salmon accompanied by white rice and furikaka. . You can also prepare this delicious donburi salmon tartare which you can see in this blog post.
Atlantic salmon or salmon is a species of fish from the salmon family. These inhabitants of the sea are quite impressive in size. The length of large individuals can reach 1.5-2 meters. And such fish weigh from 30 to 48 kg. The life expectancy of salmon is on average 14-15 years. Atlantic salmon are found mainly in fresh waters northern hemisphere, as well as in the Pacific and Atlantic Oceans.
First of all, you need good salmon. Bad fresh salmon will never give a good smoked salmon. Therefore, deliveries are a key moment for the company. On the other hand, wild Adour salmon represents only a very small percentage of smoked salmon in Barthuil. It has become a luxury item given the low salmon supply in the river. However, there is a shad.
So in Bartwil we smoke 30% wild salmon, 70% processed salmon of which 40% is organic and the rest is red labeled. Salmon arrive in half and whole weekly in Peyrehorada, they have 4 to 5 days of fishing. Once the salmon is declared fit, it is completely and manually chipped. Then it dissipates: 4 small cuts 2 cm long on the surface of the skin of the fish. The purpose of this operation is to ensure uniformity of salt penetration. Then the head is removed, and the fish is divided into two parts.
Salmon is a natural source of vitamins and microelements, many of which are destroyed during freezing and heat treatment. Therefore, in order to preserve as much as possible beneficial features salmon, it is smoked or salted. Many housewives are wondering how to properly salt salmon at home so that it has special characteristics. palatability, but at the same time retained its usefulness. O different ways salt the salmon and talk in this article.
The fillets are raised and salted. Salt is used to extract maximum moisture from the fish, not only to improve its retention, but also to strengthen the flesh. Here, no saline is injected with micro needles. Everything is handicraft, and everyone is looking first of all for quality and taste.
How to salt salmon fillet
Excess salt is removed by a quick rinse and the salmon is then suspended for drying and smoking. Drying takes about 6 hours and smoking takes about 20 hours. This method produces a firmer salmon and a smoother smoked flavor without any harshness. Obviously, we do not do this in the industrial method. We go fast, time is money, my poor Lucette.
How to cut salmon
Before pickling salmon, you need to choose the right fish. When choosing Atlantic salmon, consider the following factors: the scaly cover of the salmon should be elastic, smooth and shiny, the eyes should be transparent, and the fish should also have a pleasant smell.
For salting salmon, a fillet layer of fish or part of it is used. But many people prefer to salt the trimmings of fish, steaks, bellies. But salting the salmon head is not a good idea. it is better to leave this part to the ear. Before pickling salmon, you must first mill it. To do this, rinse the fish with water, and then wipe it with a clean cloth until the scaly cover is dry. Next, cut off the head along with the gills. Then take a wide and long knife. The filleting knife should be longer than the distance from the back of the fish to its belly. With this knife, you can make a neat fillet.
This softness is doubled by the roundness caused by the selected wood. here we smoke with alder wood like the Danes. The salmon from the smokehouse is then hatched, placed in ventilated cabinets, and thus rests for 4 to 5 days as the flesh relaxes and the aromas of the smoke enter the heart.
The salmon is then distilled and trimmed, trimmed and sliced by hand. All that remains is their terms and labeling. For those who would like to know all the differences between production practices and the customs of the House of Bartui, everything is here. For those who wish, the company can be visited every day, just call to find out the schedule. First of all, you must dismantle the salmon fillet. It is best to purchase a special clip for this effect, which can be found in Asian grocery stores and online. This is a giant tweezer that is especially effective.
Cut the salmon along the spine, and where you start to cut is not important. You can start filleting both from the side of the tail and from the side of the head. You should end up with two parts - one with the spine and the other without it. Next, carefully cut off the spine. Do this very carefully, as the backbone of the fish has sharp protrusions, so there is a risk of getting cut or pricked. Then, using tweezers, remove the remaining ribs. If desired, you can remove the abdomen from the fish. Some consider this part of the fillet to be too oily. You can also remove the skin from the fillet with scales. Here, in general, and all. The preparatory work is over and the fillet is ready for salting the salmon itself.
Methods for salting salmon
Salmon can be salted in three main ways:- Wet way - salmon is salted in water with salt;
- In a dry way - salmon is sprinkled with salt and spices;
- In a mixed way - salmon is first salted dry, and then soaked for a while in saline.
The most popular way to salt delicious lightly salted salmon is the dry salting method. In the wet way, fish is often salted at enterprises. And the mixed method is used quite rarely, but, knowing a certain technology for salting salmon, you can use it to cook a great salted fish. It doesn’t matter if you decide to salt salmon for sushi or just for beer, following the technology always guarantees a good result.
How to salt salmon fillet
Cut the thawed or fresh salmon into fillets. In this recipe, it is not recommended to remove the skin from the scales. Sprinkle the red meat side of the fish fillet with regular coarse salt or sea salt.
The amount of salt is calculated as follows: take 3-4 tablespoons of salt for every kilogram of cut fish. You should not take a smaller amount of salt, otherwise the fish simply will not be salted.
After you sprinkle the salmon with salt, put both fillet halves together and wrap in a paper towel, and then put them in plastic bag, plastic container or enamel pan. Put the fish in the refrigerator and keep it at a temperature of 5 to 10 degrees for about 13-17 hours. After that, take the fish out of the refrigerator and use a brush to remove excess salt. Never rinse salmon under cold water. The salmon is ready, it can be cut into pieces and served.
How to salt a salmon steak
But salting a salmon steak at home is exclusively in brine.To prepare the brine, you need 1 liter of water, 3-4 tbsp of salt without a slide, 1 tbsp of sugar and 1 tbsp. a spoonful of vinegar. Water, salt and sugar are brought to a boil, if desired, spices can be added to the brine: bay leaf, coriander peas and allspice. Then pour in the vinegar and turn it off. Next, you need to give time to cool the brine, after which it should be filtered. Tightly packed salmon steaks are poured with cold brine and sent to the refrigerator for two days. Fans of slightly salted salmon can take a sample the very next day.
How to pickle salmon in pieces
One of the significant, if not the only, disadvantage of salmon is the high price of this fish. Not everyone can afford to buy and pickle whole salmon at home. But to the delight, salmon meat or the so-called trimmings are sold in the markets and shops, which are also great for salting.
Pieces of salmon are salted quickly, so you can salt a salmon trim in just a few hours. For 1 kg of fish, you need to take 1 tablespoon of sugar and 2 tablespoons of salt. Sprinkle the fish with a mixture of salt and sugar, press down with oppression and refrigerate for 3-4 hours.
How to salt the ridge and bellies of salmon
Salted ridges and bellies of red fish will be a great snack for beer. These parts salt quickly, not as long as a steak or sirloin. Literally in a few hours, salted bellies and ridges will be ready.To salt the bellies and ridges of salmon, salt and sugar are taken in a ratio of 2: 1, at the rate of 2 tablespoons of salt per 1 kg of salted products. Parts of the fish are sprinkled with a mixture of sugar and salt, tightly packed in a bowl and sent to the refrigerator for several hours.
How to pickle salmon - a recipe for salting with spices and sugar
For salting salmon according to this recipe, you will need for 1 kg of fillet: a tablespoon of lemon juice, 2 tablespoons of sugar, 3 bay leaves, a sprig of parsley, a sprig of dill, 5 tablespoons of salt, a teaspoon of freshly ground black pepper.
To prepare the pickling mixture, mix salt with pepper and sugar. Rub both fillets well with this mixture. Then take a plastic container or an enamel pan and put the first piece of fillet in it, skin side down. Top the meat with whole or chopped herbs and bay leaves. Sprinkle everything with the rest of the pickling mixture and sprinkle with lemon juice.There are recipes for salting salmon, where red wine or cognac is used instead of lemon juice. AT last turn place the second fillet meat side down.
Keep the fish in the refrigerator for an average of 2 days. However, if you need salted fish, then it will be enough to withstand the salmon for 1 day. And if you need more salty variant then keep it longer. Moreover, every 12 hours it is necessary to turn the fish over so that the upper and lower pieces change places. Remove the salted salmon from the refrigerator, wipe it with a towel to remove the remnants of the salting mixture. After that, it can be cut and served at the table or put in a clean, dry container and stored in the refrigerator.
