Salted pink salmon for salmon at home. Piquant with lime

Pink salmon - very healthy fish. Improper preparation of it can lead to the loss of most of the nutrients. You can save them if the fish is not subjected to heat treatment. Great option cooking will become salty. You can quickly and tasty pickle pink salmon for salmon at home, everyone can do it. It is not always possible to get a quality product in stores, as expired goods come across, which negatively affects the human body.

Pink salmon for "salmon": the secrets of salting and cooking

Salmon is grown on special farms, where they are added to the feed chemical dyes so that the meat has an attractive appearance. Pink salmon is not bred in captivity. Its meat is more environmentally friendly. It is also cheaper than salmon.

Pink salmon, like salmon, is a member of the salmon family. But it is less oily and has a bitter aftertaste. In this regard, the main secret of pickles "for salmon" is vegetable oil odorless and the right mix of spices for pickling. The oil will make the meat more fatty, similar to salmon, and the mixture will remove the bitter taste.

Useful properties of fish

Pink salmon meat contains vitamins, organic and unsaturated fatty acids, folic acid, trace elements (iodine, calcium, fluorine, sulfur and others), easily digestible protein. It improves the functioning of the digestive tract, brain, heart and blood vessels, restores the function thyroid gland.

It plays an important role in the fight against aging. Due to the many antioxidants, the body slows down the aging process. The condition of the skin improves, wrinkles are smoothed out.

Regular consumption of this fish will ensure the restoration of reproductive function in women, and also prevents the appearance of tumors.

Tips on how to salt pink salmon under "salmon":

If a freshly frozen carcass is purchased, then first you need to defrost it. All water needs to be gone. After that, the product should be cut, washed. The fillet should not contain bones. Be sure to cut off the head, fins and tail. Next, cut the meat into small pieces (thickness no more than 1.5 cm) so that the fillet is soaked with brine and spices faster.

Cooking methods

The meat of this fish can be used in different variations: in soups, salads, cuts, used as independent dish, salt, grill, eat raw.

Salted pink salmon

1 kilogram of pink salmon fillet;
5 st. l. salt;
1.3 liters boiled water;
100-150 ml of sunflower oil;
peppercorns.

To prepare the brine, you need to take the cooled boiled water, dissolve the salt in it and mix. Then place the prepared pieces of fish in it for 10 minutes. Then take them out, dry them with paper towels and lay them in layers in a container. Drizzle each layer with oil. Next, you need to place the dishes in the refrigerator for 30 minutes. Serve with greens, lemon and onion.

Salted pink salmon

You will need the following ingredients:

kilogram of fish fillet;
100-150 ml of vegetable oil;
three st. l. sugar and salt.

In this recipe, pink salmon must be cut into large pieces. Mix salt and sugar. Then take a container for salting, pour a thin layer of salt and sugar on its bottom, put pieces of fish on top and sprinkle on top with a mixture of sugar and salt. Then place in the refrigerator for three hours. Then remove excess salt and sugar and pour over with oil.

Lemon and Onion Recipes

Lemon will give the fish a special pleasant taste and smell. To prepare this delicious dish necessary:

Mix sugar, salt and pepper. Grate the pieces of pink salmon on all sides with this mixture. Lemons cut into thin slices. Then put the fish in a container, shifting each piece with lemon slices, and leave for ten hours. Then pour oil and leave for another three hours.

To prepare salted fish with onions, it is best to take white, purple or red salad onions. You can use regular, but not spicy.

Required products:

1 kg pink salmon;
for 1 st. l. salt half a spoonful of sugar;
two bulbs;
5 st. l. sunflower oil.

Cut the fillet into large pieces. Mix sugar and salt, rub the fish with this mixture. Cut the onion into thin rings, grind with a pinch of salt with your hands and add to the pink salmon. Then mix, put in a bowl, pour oil. Then you need to cover the fish with a plate and put it under oppression. Keep 12-15 hours in the refrigerator.

Salted fish "for salmon" in Scandinavian style

It takes a lot of spices to cook. The fish is fragrant and spicy.

Products:

The skin from pink salmon should be removed, set aside. It is useful for salting. Grind the coriander in a mortar. Then mix with vodka salt, sugar, ground pepper and peas, coriander, dill. Rub the fish on all sides with this mixture and fold on top of each other. After that, take the set aside skin, wrap it around the fish, and wrap it in cling film. Put the resulting bundle in a container, put under pressure and keep in the refrigerator for 30-36 hours.

Salting recipe in a plastic bag

For cooking you need:

Rub the prepared fish pieces with a mixture of sugar, salt and pepper on both sides. Then twist the fillet into a roll and put in a bag. It must be tightly tied, wrapped in parchment and left for a day. Then you need to turn the roll over and leave for another day. Then you need to remove excess salt with a paper towel and pour vegetable oil. Store in refrigerator for up to five days.

Pink salmon is a delicacy valued for taste qualities and benefit to the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.

How to fillet properly

By pickling red fish at home, you can afford to enjoy fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

the head, fins and tail are removed first;
then the ridge and bones are cut out;
all entrails are removed from the carcass;
the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can flavor it with different marinades to shade and diversify fishy taste. And from the severed head and fins it is easy to prepare rich ear even at the stake.

Delicious salted pink salmon recipes

Dry way

Fish fillets can be salted without the use of filling.

For the dry method of salting is taken:

gutted small fish - 1 pc;
coarse salt - 3 tbsp. l. without a slide;
granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).

Salting without marinade looks like this:

Combine sugar and salt in a bowl.
Pour the mixture into a food grade plastic container.
Put a piece of fish on a sweet-salty pillow.
Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then sprinkle the dry mixture over the fish again.
Cork the container and put it away for a day on the refrigerator shelf.

On the second day, a lightly salted, melting red fish will appear on the table.

Salting "under the salmon"

Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less fillets are processed with temperature, the more useful substances stay in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.

Ingredients:

filleted kilogram carcass - 1 pc;
sea salt without impurities - 5 tbsp. l. without a slide;
refined sunflower oil - 100 ml;
purified water - 1.3 l.

You can salt pink salmon "a la salmon" according to the scheme:

Cut the whole fillet into small pieces.
Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
Place the closed container on the refrigerator shelf for 40 minutes.

Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.

Quick pickling in marinade

Pink salmon differs from trout and salmon in that it is lean fish, so salting is best done in a liquid fill.

You will need:

small fish fillet- 1 PC;
2 tbsp. spoons of sugar;
iodized salt - 5 tbsp. l. without a slide;
lavrushka - 2 leaves;
clove stars - 2 pcs;
black pepper in peas - 3 pcs;
sweet peas - 5 pcs.

A simple recipe for lightly salted fish:

Cut the fillet into medium-sized slices and put them in a container for marinating.
For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
Strain the prepared brine and leave it to cool.
Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
Pour off the marinade, dry the slices and transfer them back to the container.

Lightly salted and fragrant fish will great addition for salads and appetizers.

In mustard sauce

The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon refined taste and spicy aroma.

Required:

pink salmon fillet - 1 kg;
granulated sugar - 3 tablespoons with a slide;
purified (can be sea) salt - 3 tbsp. l.;
extra virgin olive oil - 5 tbsp. l.;
9% vinegar - 2-3 tablespoons (depending on taste);
sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
ground or fresh dill- 2 tbsp. l. or 3 branches.

Cooking method:

Divide the fish plates into equal small pieces.
Grease the sides of the mold with olive oil and pour it on the bottom.
Put the fish blanks in layers in a mold, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.

The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.

Salting per day

An accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.

Necessary:

fillets - up to 1 kg;
extra grinding salt - 2 tbsp. l. without a slide;
granulated sugar - 2 tbsp. l.;
ground lavrushka - 3 leaves;
black peppercorns - 2 pcs.

Cooking tender fish meat:

Divide the fish into small pieces.
Combine sugar with salt, add peas and parsley to the prepared mixture.
Place the fish pieces vegetable oil into a food container.
Leave alone in the refrigerator for 24 hours.

You need to serve the fish in slices on toast, sprinkled with lemon juice.

Pink salmon marinated with lemon

Fragrant dish with spicy citrus notes can be prepared from fresh-frozen pink salmon fillets using a thin-skinned lemon.

Components:

fillet ice cream - 0.7-1 kg;
granulated sugar - 1.5 tbsp. l.;
sea salt large fractions - 1 tbsp. l.;
oil without flavoring - half a glass;
juicy lemons with thin skin - 2 pcs;
black peppercorns - 5-6 pcs.

The salting process looks like this:

Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
Slice the lemons into thin slices.
In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
At the end of the exposure, pour the lemon fish with lean refined oil and keep in the cold for another 4 hours.

After this time, you can treat guests with a delicious snack.

Frozen pink salmon with orange

Pink salmon is also called “pink salmon” because of its special shade. This variety is rich fatty acids Therefore, its consumption brings significant benefits to a person. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.

Before salting pink salmon after freezing, you need to consider some points:

you need to salt the carcasses immediately after defrosting;
salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.

Ingredients:

defrosted pink salmon - 1 kg;
coarse sea salt - 100 g;
granulated sugar - 1 tbsp. l. with a slide;
medium orange - 2 pcs;
fresh dill - a small bunch.

To prepare the marinade:

granular french mustard- 20 g;
liquid natural honey- 20 g;
9% vinegar - 20 g;
smellier olive oil- 40 g.

At home, a very tasty salted pink salmon is prepared as follows:

Cut oranges into thin circles.
Rub the whole fillet with the sweet-salty dry mixture.
Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
Lay the orange slices on the dill.
Put on the refrigerator shelf for a day.
For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.

Pink salmon with parsley, white pepper, green olives and original sauce from mustard.

With mustard and coriander

The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.

For a delicious meal you will need:

frozen piece (or 2) of fish - 1 kg;
coarse salt - 2 tbsp. l. without a slide;
refined oil without foreign smell - 20 g;
granulated sugar - 2 tbsp. l.;
spicy (French is also suitable) mustard - 3 tbsp. l.;
freshly ground coriander - 1 tsp

Cooking steps:

Grind the coriander seeds in a mortar, mix with sugar and salt.
Sprinkle the fish pieces with powder.
Combine oil and mustard in a bowl.
Put the whole fillet in a salting dish, pouring mustard sauce on top.
Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
Cover the container tightly and place it in the refrigerator.
After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
Wipe the salted fillets with paper towels and cut into even pieces.

It is better to serve pink salmon slices on toasted bread with creamy fatty oil and thin lemon wedges.

Salmon salting method

Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.

Modern salmon ambassador somewhat upgraded:

medium pink salmon fillets - 1 kg;
coarse salt without additives - 3 tbsp. l.;
granulated sugar - 3 tbsp. l.;
a large bunch of parsley and dill fir trees;
laurel leaves - 3-4 pieces;
freshly ground black pepper - 1 tsp.

cook delicious fish So:

Remove the skin from the fillets and lay the pieces meat side up.
Mix the sugar and salt and brush the meat with the mixture.
Sprinkle the top with pepper.
Spread parsley branches and dill sprigs evenly throughout the fillet.
Fold the plates inside with meat and twist each into gauze.
Place fish bundles on a tray and hide for a couple of days in the cold.
Turn the fish plates on the other side in a day.
When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.

To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.

Components:

milk - 500 g;
granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

Put the dried milk into the mold.
Sprinkle with a sprinkle of salt and sugar.
To taste, the dish is seasoned with your favorite spices and herbs.
The container is tightly closed with a lid and shaken a couple of times.
When sealed, it is placed in the refrigerator for 2 days.
The lid should be systematically removed without removing the container from the cold.
Already after 2 days the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since the process does not use synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Video

From the video below, you can learn more about the process of salting pink salmon.

Pink salmon is a family salmon fish. She, like all other fish of this family, has a red color of muscle tissue. This fish is famous for its health benefits and low calorie content. It is recommended for people with reduced immunity. It should also be added to your diet for those who suffer from iodine deficiency.

Pink salmon should become an indispensable dish for people who go in for sports and active physical activity. Due to the fact that pink salmon meat consists of easily digestible protein, it is quickly processed by the body. In addition, this fish contributes to the rapid formation of muscle mass in humans. It promotes the growth of bones, hair and nails.

This fish is valued for its rich content of vitamins and trace elements. The arsenal of useful substances that are found in pink salmon meat is filled with:

vitamins: A, B, PP, D;
trace elements: calcium, fluorine, zinc, potassium, sodium, magnesium, iodine, phosphorus;
unsaturated fatty acids Omega-3;
organic acids
minerals,
amino acids.

All this will be useful to people who have problems with cardiovascular system as well as high blood sugar. Fatty acids, which are part of pink salmon meat, contribute to the normalization and production of the hormone insulin.

Also, pink salmon helps to restore the functioning of the thyroid gland. People with iodine deficiency should benefit from this product.

This product plays an important role in the fight against aging. Due a large number antioxidants, the body slows down the aging process. In addition, antioxidants improve skin condition. They help to smooth out wrinkles, make the skin supple and elastic.

Regular consumption of pink salmon can help restore reproductive function in women. Folic acid, which is part of the composition, helps to strengthen women's health.

The nutritional value of pink salmon has been studied by scientists around the world. Recent experiments have shown that regular consumption of this fish can significantly speed up the metabolism. Also, the meat of this fish prevents the appearance of tumors. For people who suffer from atherosclerosis, this fish can be a real salvation, as it can significantly reduce blood cholesterol levels.

low calorie pink salmon has been appreciated by chefs and nutritionists around the world. 100 g of pink salmon meat contains 140 kcal, while salmon meat is twice as high in calories. Pink salmon is considered truly dietary product. It is baked, fried, salted. They make delicious fish soups. But it is worth noting that in order to preserve all the useful substances in pink salmon meat, the heat treatment time should not exceed 15 minutes. All products that will be subjected to longer heat treatment will not only lose their energy and nutritional value, but may also acquire a number of harmful substances. This is especially true for the process of frying in vegetable oil. In order to preserve all the vitamins and trace elements of pink salmon as much as possible, it is enough to bake or salt it.

Only those people who have acute inflammation of the gastrointestinal tract and are allergic to fish will have to moderate the consumption of pink salmon. It is also necessary to stop the consumption of pink salmon for those who have an increased production of iodine and phosphorus.

How to choose the right pink salmon for pickling?

Unfortunately, not everyone manages to buy fresh, not frozen pink salmon. In most cases, residents of the Far East can buy freshly caught fish, but everyone else has to be content with what they have.

If you manage to find fresh pink salmon, then when buying, you need to pay attention to a few things.

First of all, you need to look under the gills. They should not have a dark greenish tint. In this part of the head, the fish should not have mucus and bad smell. Gills can be considered a kind of indicator of the freshness and health of the fish.

When buying already gutted fish, you should look at the belly of pink salmon. Inside, it should have a pleasant pinkish color. In no case should it have a yellowish tint. The presence of a yellow color may indicate that the presented fish has been lying on the counter for a long time, or it was stored at the wrong temperature.

The tail of fresh fish should not be dry. If so, then this may indicate long-term storage fish. The eyes of a freshly caught fish should be clear, not cloudy. It is believed that cloudy eyes are only acceptable if pink salmon has been frozen or refrigerated for a long time.

Pink salmon skin is another indicator of the quality and freshness of the fish. If the fish has been stored correctly, the skin will adhere tightly to muscle mass. If it separates freely and has an unpleasant odor, then such a fish is already spoiled.

When buying one pink salmon fillet, you need to pay attention to its color. The fillet should not have a white, yellow and gray tint. Fresh pink salmon fillet should have a delicate pink color. The smell should be appropriate for this type of fish. In no case should it be rotten or putrid. No heat treatment will help destroy the already developed putrefactive bacteria in fish.

If you do not trust the words of the seller, you can ask for a quality certificate for the selected product, of course, if the purchase takes place in a fish store or supermarket.

We learn the secrets of salting pink salmon

The process of salting pink salmon can take place in two ways: dry and with the help of a pickling mixture.

The dry method is salting fish exclusively with salt and spices. But the method of preparing a pickling mixture is based on mixing water, salt, spices, etc.

You can salt pink salmon without oppression, since the muscle tissue of this fish is quite porous and tender.
If a whole fish was bought for salting, then it needs to be cut. To make this process go faster, the fish should be placed in the freezer for 1-2 hours. During this time, the fish should freeze a little. Their frozen pink salmon is easier to get the bones and remove the skin.
To significantly speed up the process of salting pink salmon, you need to add 1 tablespoon of mustard to the brine. It can be either cooking mustard or mustard powder. The taste of salted fish will be more piquant and spicy.
In order for the fish to pick up salt faster, the brine must be prepared from boiled water. It is desirable that the temperature of the brine was not lower than 40 °C. In warm water, the salt will dissolve faster and saturate the fish.
If use warm water, then mustard should be added only when the brine becomes room temperature.
In order for the carcass of the fish to be completely salted, it needs to be in brine for about 2-3 days.
For complete readiness of pink salmon fillet, 6-8 hours are enough.
If the fish turned out to be oversalted, then it can be sent for a few minutes to cooled boiled water. Salt will come out of the fish into the water fairly quickly and easily.
Salted pink salmon can be stored for several days. Ordinary vegetable oil will help keep it longer. It is enough for them to sprinkle ready-made pieces of pink salmon.

The main stages of salting pink salmon

If you purchased gutted pink salmon in frozen form, then for a comfortable and high-quality cutting, you need to defrost it a little. But it is worth noting that the fish must remain firm, since it is difficult to remove the skin and pull out the bones from a completely thawed fish.

To remove the skin from the fish, you must first cut off the head. At the site of the cut, the skin should be slightly pry with a knife. On frozen pink salmon, the skin will peel off with a “stocking”. If this is not done, along with the salted fillet, scales will also come across.

After removing the skin, you need to start removing the bones and ridge. The result should be two equal sirloin parts. They need to be cut into pieces, 2-3 cm wide. Before cutting the fish, you need to boil 1 liter of water. It must cool completely.

Pour 4-5 tablespoons into the cooled water table salt. If you are not sure if the brine has enough salt, you can check it with a regular raw potatoes. When the salt dissolves, throw the medium peeled into the brine boiled potatoes. If she does not sink, then this means that the brine has turned out.

It remains only to place chopped pink salmon in the prepared brine for 3 hours. After this time, pull the fish out of the brine and blot with a dry cloth. In order to keep it longer, you can sprinkle it with sunflower oil and put it in a jar.

The next 5-6 hours it can not be touched, because during this time it must be infused.

Ready salted pink salmon can be added to salads, cut into sandwiches, added to sushi.

This recipe for salted pink salmon can be considered basic, but there are many other salting recipes that take much less time.

Express method of salting pink salmon

This pink salmon recipe is a little different from others, since for its preparation, pink salmon needs to be cut into 5x5 cm cubes. Each piece must be generously soaked in salt.

Spread the salted pieces in a spacious bowl in one layer. When the fish is laid out, sprinkle it on top with coriander, ground bay leaves, ground black pepper and mustard powder. Add spices to taste.

It remains only to pour the cooked fish with chilled boiled water. Cover the bowl with a lid and refrigerate overnight. The pink salmon will be ready in the morning.

A simple recipe for salted salmon

To prepare pink salmon according to this recipe, you must first prepare the brine. To do this, add 4 tablespoons of table salt and 3 tablespoons of sugar without a slide to 1 liter of warm boiled water. Salt and sugar should be completely dissolved. During this time, the water should be at room temperature. Cut the fish into 2x2 cm pieces. Put the chopped pink salmon in the brine for 3 hours. After this time, drain the brine, and pour the fish with vegetable oil and put it in a jar.

Salting the fish with the addition of vegetable oil

This recipe differs in that no brine is needed to prepare this pink salmon. Pink salmon needs to be cleaned of bones and skin. Ready fillets Cut the stalks into a width of about 2 cm.

Put the prepared pieces of pink salmon in a single layer in a saucepan, sprinkle with salt and sugar on top to taste, add a few peas of black pepper and 2 bay leaves. The next layer of fish should also be sprinkled with seasonings, sugar and salt. When all the fish is folded, it must be poured with vegetable oil. During the day, the fish should be fed with salt and seasonings. Only after the allotted time will it be ready for use.

Salt salmon in a plastic bag

For this recipe, pink salmon does not need to be cut into pieces. It is enough to remove the skin from it and pull out the ridge with the bones. The fish should consist of two equal fillets. In a separate bowl, mix 3-4 tablespoons of salt with ground black pepper, mustard powder and coriander. This amount of salt will be enough for an average pink salmon, which will weigh no more than 1 kg. Sprinkle two fillets generously with the prepared mixture. In order for the fish to salt better, the salt mixture must be literally rubbed into the pink salmon meat, both from the outside and from the inside.

When the fish is covered in salt, it must be twisted into a roll. Transfer the folded fish to a plastic bag, tie tightly. On top of the cellophane, pink salmon must be wrapped in parchment. Put the salted fish on the lowest shelf of the refrigerator. Exactly 24 hours later, it must be turned over to the other side. In order for the fish to salt on the other side, it will also require 24 hours. As a result, when it is ready, it must be wiped with a dry paper towel to remove extra salt. You can store such a fish both in a plastic tray and in a saucepan. In order for it to last longer, it needs to be sprinkled with sunflower oil.

Salted pink salmon with the addition of white mustard grains

Remove the bones and spine from the frozen pink salmon, remove the skin. Cut the finished fillet into slices, 2-3 cm wide. Season each piece generously with salt on both sides, for more spicy taste add black pepper and white mustard in grains. In such a marinade, pink salmon should be for 3 hours. After this time, pink salmon should be poured with vegetable oil. For the final salting, she will need her 12 hours. After this time, the fish is ready to eat.

Highly tasty snack to festive table Or just fried potatoes. Pink salmon for salmon salting recipe, which you can read below, is surprisingly very simple, fast and very tasty. He is the most successful, he can be recommended to all friends, acquaintances and relatives!

A table set for any holiday looks much more spectacular and interesting if red fish is present on it. Pink salmon is a relatively inexpensive fish compared to salmon or trout, but it is just as tasty and contains many useful substances as its expensive counterparts. The only difference is that pink salmon is slightly dry, it contains less fat than salmon or trout. The pink salmon recipe for salmon well eliminates this shortage. It should also be noted that pink salmon is much safer than salmon if it is Russian. Salmon is a fish that is artificially grown abroad. If such fish is eaten, it leads to obesity and vision becomes worse due to the presence of dyes, artificial vitamins and antibiotics harmful to the human body.

Pink salmon for salmon, the salting recipe that you are reading, made at home with your own hands, comes out much tastier and better than bought in a store. We present you the most simple recipe how to make pink salmon for salmon, it is also considered the most popular among fish gourmets.

When buying pink salmon in a store, you should definitely pay attention to its flesh, it should be dense. Accordingly, the fish should be elastic, without any spots and have an evenly distributed color. Not frozen good fish, after you click on it quickly restores its shape. In the event that you buy a fish with a head, its eyes must be transparent.

When salting pink salmon for salmon, you need to follow the rules.

The fish and brine must be chilled before you start cooking, otherwise the fish will be friable, unattractive and therefore not as tasty.
In order for the pieces to be beautiful when cut, the fish needs to be slightly frozen.
Store the finished salted fish in a cold place.
In the event that you salt pink salmon with lemon, be sure to add sunflower oil. If this is not done, then the fish will be dry, as lemon acid neutralizes fat.
In order for pink salmon to retain its density during salting, it is put under pressure.

Pink salmon for salmon salting recipe - ingredients

Fresh salmon - 1 piece
Salt - 5 tablespoons.
Boiled chilled water - 1 liter
Refined sunflower oil - 50 g

Cooking salmon for salmon

We cut the carcass of the fish into small pieces, 0.5 cm or 1 cm in size (do not need thicker, it will be salted longer) and cut out the bone (it will be tastier to eat).
Salt must be dissolved in boiled chilled water.
We place the chopped fish in the resulting brine so that it completely covers the pieces of pink salmon and leave for 10 minutes. If you want to make more fish, make more brine or salt in batches.
After 10 minutes, remove the cutting from the brine and place it in a colander to glass the liquid.
After the liquid drains, place the salted pieces of pink salmon in glass jar or food container, pour a little sunflower oil and close the lid. We put in a cold place for 40 minutes.
Serve ready-made pink salmon with lemon and herbs to the top.

Pink salmon for salmon, the salting recipe is fully disclosed. It turned out very tasty, fast and healthy! Eat for health! Enjoy the pleasant taste!

If anyone knows any other recipes for salting pink salmon for salmon, write them in the comments to this article.

Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will compete with them. To meet your budget and be sure of the quality of the salinity, you can choose the fish and cook it yourself. And how to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially when frying, it will lose some of its nutritional value. To preserve the vitamins in the maximum volume, it is better to bake or pickle it. Salted pink salmon is fast way prepare a fish that will become a table decoration and retain its taste and nutritional properties for a long time.

Choose a quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and whole fins. Frozen carcasses must have a certificate indicating the location of the catch and the expiration date, but it will be possible to fully verify the quality only after defrosting.
It is better not to buy ready-made pink salmon fillet, especially in unverified places, as unscrupulous sellers soak it in phosphates to increase weight and more presentable appearance.
Frozen fish is best thawed on the bottom shelf of the refrigerator. Defrosting in water or in the microwave will damage the fibers and waste nutrients.
For salting, you will need dishes made of glass, plastic or clay. A metal container exposed to salt can spoil the taste and appearance fish.
The appearance of the product can be spoiled by iodized salt, so it is better to use ordinary rock salt.
Due to the tender and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
Already finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
If the fish is too well salted and seems over-salted, you can pour it with chilled boiled water and leave for a few minutes.
Salted fish will keep in the refrigerator for several days. For better preservation, the pieces must be lubricated with vegetable oil.

How delicious to salt pink salmon and how to properly cut it?

Wash the fish and clean the scales.
Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. From these "waste" you get a delicious ear.
Cut open the belly and remove the innards.
If there is caviar in the belly, it can also be salted.
You can cut the fish into any pieces you like. To remove the skin or not is also at the discretion.

Salting pink salmon at home can occur in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, and use coarse salt. In this way, the fish will be salted quickly.

Ingredients:

pink salmon fillet - 1 kg;
salt - 4 tablespoons;
sugar and spices as desired.

How to pickle pink salmon at home?

Cut the prepared fish into large pieces and remove small bones.
Sprinkle the pieces with salt and fold the salted meat to each other.
Wrap the pieces in cotton cloth and place on a wooden board in the refrigerator.
You can also put the fish wrapped in a cloth in a glass dish and press down with a jar of water or a saucepan.
During the night, the fish will have time to salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon for salmon

To make pink salmon fatter, vegetable oil is used in the recipe. prepared according to this simple recipe fish differs little from salmon.

pink salmon - 1 kg;
lemon juice - 1 tablespoon;
salt - 2 tablespoons;
bay leaf - 1 piece;
sugar - 1 tablespoon;
vegetable oil - 2 tablespoons;
peppercorns - 10-12 pieces.

How to salt pink salmon with butter?

Prepare the fillet, cut it thinly and place it in a salting container.
Add lemon juice to the fillet and mix.
Top with pepper, sugar, salt and chopped bay leaf.
Put the fish in the refrigerator for 24 hours, crushing it with oppression.
After a day, grease the pieces with oil and try.

in the marinade

An excellent option for cooking light-salted pink salmon at home is to use marinade.

pink salmon - 5 steaks;
sugar - 1 tablespoon;
water - 0.5 l;
salt - 2 tablespoons;
peppercorns - 5 pieces;
bay leaf - 4 pieces;
rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

Put the prepared steaks in a bowl and add spices.
For the marinade, boil water, add salt, sugar, cool to room temperature.
Pour the marinade over the fish so that it is completely in the water.
Close the container and put it in a cold place for one day.
Remove salmon from marinade and drizzle with oil to soften.

After freezing, the fish loses some of its useful properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which probably affected its quality. High-quality fish will not be so easily separated from the bones, and it can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

Prepare pink salmon for salting.
Mix sugar with salt and carefully coat the fish pieces with the mixture.
Place the fish in the refrigerator for 1 day.
A high concentration of salt will dry out the product more strongly and faster. Ready fish can be stored no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

pink salmon fillet - 1 kg;
orange - 2 pieces;
salt - 2 tablespoons;
dill - a bunch;
sugar - 1 tablespoon.

For sauce:

honey - 20 g;
mustard - 20 g;
vinegar - 20 g;
rast. oil - 40 g.

For submission:

greens;
olives;
lemon juice.

How to salt pink salmon with honey?

Prepare fish fillet and pat dry. Fold in suitable dishes with a lid, preferably in glass or plastic.
Peel the orange and cut into rings.
Finely chop the dill.
Mix sugar and salt and rub the fish.
Sprinkle chopped dill on top and top with orange slices.
Close the container and put it in a cold place for 1 day.
When the fish is salted, prepare the sauce. To do this, mix all these ingredients until a homogeneous consistency.
Cut the fish fillet into thin slices and put on a dish. Garnish with olives and herbs on top, pour over lemon juice. Serve with honey mustard sauce.

To add spice and originality, fish can be salted by adding coriander and mustard.

For the dish you will need:

pink salmon - 0.8-1 kg;
salt - 2 tablespoons;
mustard - 3 tablespoons;
vegetable oil - 20 g;
sugar - 2 tablespoons;
coriander - 1 teaspoon.

How to salt pink salmon at home will show the video. The main actions are as follows.

Prepare salmon fillet.
Grind coriander in a mortar and mix with sugar and salt.
Sprinkle the fillet with the mixture.
Mix mustard with oil.
In a container where pink salmon will be salted, put one fillet and pour sauce on top. Then put the second and pour the remaining sauce.
Close tightly and put in the refrigerator. After 6-8 hours, take out the fillets and swap them. Remove for another 10-12 hours.
When the fillet is ready, wipe it with a paper towel and cut into pieces.

Salted pink salmon snacks

We figured out the question of how to salt pink salmon at home. Now consider the recipes for snacks with salted pink salmon. It is ideal for various appetizers, sandwiches and salads.

Appetizer with cheese

A great replacement for already boring sandwiches. You will need the following products:

salted pink salmon - 200 g;
mayonnaise - 2 tablespoons;
greens;
hard cheese - 100 g;
boiled egg - 1 piece.

This is the step by step preparation.

Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
Cut the fish into thin strips.
Put the filling in the center of the strip and roll up the roll.
Attach an olive, a roll, and then another olive to the skewer so that the rolls do not unwind.
Put the lettuce leaves, skewers on a dish beautifully and serve.

Lavash snack

Such an appetizer is quite simple to prepare, but it looks festive, elegant and will become a table decoration. For cooking, in addition to fish, you will need pita bread, creamy soft cheese, dill, mayonnaise.

That's the preparation.

Cut the fish into thin pieces.
Finely chop the dill.
Lubricate pita bread with cream cheese, mayonnaise, sprinkle with dill.
Arrange the pieces of pink salmon and roll into rolls.
Ready rolls put in the freezer for 15-20 minutes.
Cut the rolls into small pieces.

For this appetizer, you can use store-bought tartlets or make your own. To make the appetizer look spectacular and appetizing, you can decorate it with olives, herbs and red caviar.

salted salmon - 200 g;
cucumber - 1 piece of medium size;
mayonnaise or cream cheese- 80 g;
mustard - 1 teaspoon;
sour cream - 1 tablespoon;
greens.

The principle of preparation is quite simple.

Cut salted salmon into small pieces.
Peel the cucumber and cut into cubes the same size as the fish.
For the sauce, mix sour cream, mustard, mayonnaise.
Mix chopped pink salmon and cucumber with sauce.
If pink salmon is low-salted at home, then add a little salt to taste.
Fill the tarts with the prepared mixture.
Decorate the tartlets with sprigs of greens and arrange on a platter.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that she grows up in vivo, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in capable hands experienced hostess will become real culinary masterpiece. Especially if it is properly salted.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.