How to pickle pink salmon at home
When buying fish in a store, pay attention to its appearance. Fresh pink salmon has light bellies and silvery scales, which are distributed throughout the carcass.
If the fish was not chilled, but frozen, then it is completely defrosted before salting.
The next step is to cut the fish into layers, freeing it from the bones, and also remove the skin. If you do not know, then use my master class on cutting it.
We cut the boneless layers of pink salmon into portioned pieces, 4-4.5 centimeters wide.
Now let's prepare the brine. For this, in 1 liter cold water dissolve 5 tablespoons of ordinary table salt without a slide. Water must be taken purified to avoid the taste of bleach in salted fish.
Prepared pieces of pink salmon are placed in brine. The fish must be completely submerged in the brine. If you wish, you can use a not very heavy load, but I usually salt pink salmon without oppression.
We mark the time. The fish will be salted for 30-40 minutes.
After aging, carefully remove the fish pieces from the liquid and lightly dry them with paper towels.
We spread the salmon in a container for salting. It can be, for example, an ordinary plastic container with high sides. I laid out the pieces in two layers, but if the container is smaller in diameter, then there may be several layers.
Top the fish with vegetable oil so that the upper pieces are immersed in fat, at least half. The secret of pink salmon salted for salmon is in oil, so do not spare it.
We close the container with a lid and send it to the refrigerator. The exposure time in the cold is 8-10 hours. I usually salt pink salmon in the evening, and in the morning I serve tender and tasty fish for breakfast.
Salted pink salmon cooked according to this recipe is incredibly tender.
To taste, it really is very similar to salmon. Since the price of these types of fish is strikingly different, the pink salmon salted independently at home gets a clear advantage.
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 acid, 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 of the 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 of boiled water;
- 100-150 ml of sunflower oil;
- peppercorns.
To prepare the brine, you need to take the cooled boiled water, dissolve 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 salt, sugar, ground pepper and peas, coriander, dill with vodka. 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.
Is it possible to salt pink salmon, but get salted salmon? Of course! If you do everything according to the recipe, and most importantly - do not overexpose the fish. There is a mass delicious ways preparation of lightly salted pink salmon "for salmon", which allow budget fish get a royal appetizer, a wonderful ingredient for sandwiches, salads, holiday and everyday snacks. Let's cook?
Salted pink salmon "for salmon" - general principles of preparation
For a good salted pink salmon “for salmon”, you need to purchase high-quality fish. The flesh should be dense, uniform in color, without bright spots of unnatural shades. If fresh fish is purchased (not frozen), then when you press on the surface, the hole should quickly recover. If the fish has a head, then pay attention to the eyes. They should be transparent, in no case cloudy or bloody.
General principle cooking lightly salted pink salmon:
1. The fish is cut into fillets. Whole pink salmon is not salted, the ambassador will turn out strong. Fillets can be made with or without skin. Can be cut into pieces of various sizes. Depends on the recipe.
2. Spices are being prepared. For the dry method, they are simply mixed, for the wet preparation, a brine is made.
3. The fish is processed with spices or poured with brine. The right time is maintained.
4. Pink salmon is wiped or washed, used for its intended purpose.
The salting times indicated in the recipes are approximate. It can fluctuate up or down, depending on the size of the pieces, the temperature of the product, the room and taste preferences. In order not to miscalculate, you can taste the creation from time to time.
Recipe 1: Simple lightly salted salmon salmon
Fish prepared according to this recipe will be cooked in 10 hours. But if you need to get more salty product you can keep it longer. For such salted pink salmon "for salmon" you will need a minimum of products.
Ingredients
Pink salmon;
Cooking
1. It is necessary to butcher the carcass. To make pink salmon cook faster, you need to remove the skin, but if you have a day, then you can leave it. We cut off the head, remove the ridge with bones and cut the clean fillet into 5 cm slices.
2. Mix in equal amounts salt and sugar. For a small fish up to 1 kg, 2-3 tablespoons of each spice is enough.
3. Pour a little salt on the bottom of the container, fold the first layer of pink salmon and sprinkle on top. No need to stack the pieces close to each other. Sprinkle all pink salmon and send for 3 hours in a cool place. Then we take out and gently mix, swap the pieces of the lower and upper ones.
4. As soon as our fish is marinated to the desired state, remove excess salt. To do this, wipe the fish with napkins, pour out the contents of the container.
5. Fill pink salmon with oil, store in this form for no more than a week in the refrigerator.
Recipe 2: Lightly salted pink salmon in brine
To prepare fish according to this recipe, you need to cut the fillet thinly, into slices of 3-4 mm thick. It is more convenient to do this with frozen fillets. In addition to salt, nothing goes into the brine, but after drying in a piece, they can be grated with pepper, sprinkled with any other spices, herbs or onions.
Ingredients
Pink salmon;
Cooking
1. Dissolve 5 tablespoons of salt in a liter of water. Mix well so that no grains remain.
2. Cut the fillet into thin slices and dip into the brine. Hold for 15 minutes to half an hour room temperature.
3. We take out lightly salted salmon salmon from the brine, dry the excess moisture with a towel and fill it with oil. Ready!
Recipe 3: Lightly salted pink salmon with lemon
The fish turns out to be unusually fragrant, juicy and really resemble salmon. For cooking, it is advisable to take a juicy citrus with a thin skin.
Ingredients
0.8 kg pink salmon fillet;
1 st. a spoonful of salt;
1.5 tablespoons of sugar;
A little black pepper;
Half a glass of oil;
1-2 lemons.
Cooking
1. Cut the fillet into arbitrary pieces. The larger and thicker they are, the longer the fish will cook.
2. Mix salt, sugar, pepper and rub the slices on all sides. The rest just pour out and mix the pieces of fish in a bowl.
3. Cut the lemon into thin rings.
4. Put the fish in a container, layer with lemon.
5. We keep our pink salmon for 7-10 hours. Then pour vegetable oil on top. We stand for another 3 hours and you can take a sample.
Recipe 4: Lightly salted salmon salmon with onions
To prepare such salted pink salmon for salmon, it is better to use red, white or purple salad onions. But you can take the usual, if it is not very sharp.
Ingredients
One pink salmon is about 1 kg;
a spoonful of salt;
0.5 tablespoons of sugar;
2 onions;
5 tablespoons of oil, any vegetable.
Cooking
1. We cut off the head of pink salmon, remove the spine, fins and tail. Cut the fillet with skin into large pieces.
2. Mix salt with sugar, rub the fish.
3. We chop the onion into thin rings or half rings, grind well in our hands with a pinch of salt.
4. We send the onion to the fish, mix, put it in a bowl, pour over with oil, cover with a plate and put a small oppression.
5. Keep salted pink salmon for salmon from 12 to 15 hours in a cool room or in the refrigerator.
Recipe 5: Salted salmon salmon in Scandinavian style
This recipe is used by the Scandinavians for salting salmon, but as it turned out, pink salmon is no less tasty. For cooking, a rather large amount of spices is used, so the fish turns out to be spicy and fragrant.
Ingredients
1.2 kg fillet with skin;
50 grams of sea salt;
Sugar 2 tablespoons;
A shot of vodka;
1 teaspoon of coriander;
1 teaspoon ground black pepper;
15 peas of allspice;
2 tablespoons dried dill.
Cooking
1. We wash the fillet well, wipe it with paper towels. Carefully remove the skin, set aside. But not far, it will be needed for salting.
2. Coriander is well crushed in a mortar. If the dill is large, then grind it in the palms of your hands or also in a mortar, along with coriander.
3. Mix salt with vodka, sugar, ground pepper and coriander with dill. Add peas of allspice.
4. We rub fragrant mixture salmon fillet on all sides. We stack on top of each other.
5. We take the previously set aside skin, wrap the fish around. Then wrap the top with cling film.
6. We shift the bundle into a container, put a small load and send it to the refrigerator. Salted fish will be ready in 30-36 hours.
Recipe 6: Lightly salted salmon salmon in the freezer
original recipe cooking fish for salmon. Pink salmon turns out to be unusually tender, juicy, and all thanks to being placed in the freezer. Prepared in brine.
Ingredients
Pink salmon;
Cooking
1. Cooking brine. To do this, dissolve 5 tablespoons of salt and sugar in a liter of water. The brine is well cooled.
2. Cut pink salmon into two fillets without skin, then cut each one across into two parts.
3. Put pink salmon in a bowl, pour cold brine.
4. Put in the freezer for a day.
5. We take out and defrost to the end.
6. We wash the fish cold water, wipe well with a towel, cut and serve. For greater juiciness, you can pour pink salmon with vegetable oil for a couple of hours.
Recipe 7: Lightly salted salmon salmon in gauze
For this recipe you will need a large sea salt, with a small product, salting will not work. You will also need a piece of clean gauze, which can be purchased at any pharmacy. We take all the ingredients in any quantity.
Ingredients
Pink salmon;
Cooking
1. We wash the fillet.
2. Wet gauze with cold water, wring out and wrap a piece of pink salmon.
3. Sprinkle dill and coarse salt on top, no regrets. We wrap the second layer of gauze, it is possible and the third, depending on the size of the piece.
4. We put the fish in a tight plastic bag, tie it well and put it in the refrigerator.
5. After a day, we take out the pink salmon, free it from gauze, shake off the remaining salt and wipe the fish. Cut and enjoy the taste! If you need a little fish, then wrap the remaining piece again in the same gauze and place it in the refrigerator. It will be wonderfully stored for several days, but the salt must be shaken off, otherwise, it will no longer be a lightly salted fish.
Fish is always chilled before salting. Also use cold brine. If you put pink salmon in warm water, then the color, taste will deteriorate, the pulp will fall apart, become loose, the pieces will not keep their shape well.
Do you need to carefully cut salted pink salmon? To make the slices beautiful and thin, send the fish to the freezer. When frozen, it is easy to cut even thin slices. By the way, if you salted too much pink salmon, then you can also store the fish in freezer before being hermetically sealed.
Lemon juice neutralizes the fat content of the fish. And since pink salmon itself is dry, citrus can only be used in combination with oils. Otherwise, the fish will become tougher and drier.
In order for red fish to remain dense and not fall apart, it is advisable to use oppression when salting. It can be used with any method of preparation - dry and wet.
Scissors are an indispensable tool for cutting fish. They are easy to remove fins, uneven skin, cut off a fat belly. But for kitchen scissors to become really helpers, they must be large, sharp, and have non-slip handles.
Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to cook red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.
Salting pink salmon at home is a quick and budgetary method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various options. For example, salted pink salmon can become an ingredient for sandwiches, canapes, snack rolls, stuffed pancakes, salads or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon - great way satisfy the hunger of unexpected guests or capricious children with poor appetite. There are also many recipes for salting pink salmon, and all of them are elementary in execution. Salting fish at home is not associated with difficulties and time-consuming. You just need to buy quality fish and follow our recommendations below.
Of course, the most delicious salted pink salmon is obtained from fresh fish, but if it is not possible to purchase it, then frozen is also suitable. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the flesh of a cucumber. Fresh fish very dense and quickly returns to its former shape if you press it with your fingers. The skin of a quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.
To salt pink salmon, you can use both a whole fish and individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, it is very convenient to use fish for making snacks, for example, sandwiches. Before salting, the fish must be thoroughly washed, cleaned of scales, tail, fins and head removed, gutted (if required), butchered and bones removed. Rinse the prepared fish again inside and out, dry thoroughly with paper towels and cut into portioned pieces if needed. The fish can be left with the skin on or removed, depending on preference. Salting pink salmon can occur in two ways - dry, in which salt and spices are used, and wet, in which various marinades and brines are used.
For classic dry salting, a mixture of salt and sugar is used, which is rubbed on all sides of the fish. On average, a kilogram of fish requires 2 tablespoons of salt and half as much sugar. If desired, you can also use spices and spices, such as black pepper, coriander, mustard seeds, ground rosemary, Bay leaf and fresh dill or parsley. After that, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon in a wet way, it is necessary to fill it with brine with the addition of spices, then cover and refrigerate for 24 hours. finished product it is stored in the refrigerator for about 4 days, after which it is better to put the salted fish in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. Salting fish is best in a plastic container, glass bowl, or enamelware. It is better to refuse metal utensils, as the fish can acquire the taste of metal.
So that you no longer have questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.
Salted salmon homemade
Ingredients:
1 kg pink salmon,
2 tablespoons of salt
1 tablespoon of sugar.
Cooking:
Cut the prepared fish to make two fillets. Mix the sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap plastic wrap and send to the refrigerator. After 24 hours, pink salmon is ready for use. Before serving, pink salmon can be poured with vegetable oil.
Salted pink salmon
Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt
1 teaspoon sugar
100 ml vegetable oil,
coarse black pepper to taste
coriander to taste.
Cooking:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Put the first layer of fish in a container, brush lightly with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.
Salted pink salmon with dill
Ingredients:
1 kg pink salmon,
3 tablespoons of coarse salt,
3 tablespoons of sugar
200 g fresh dill.
Cooking:
Rinse the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and carefully rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Put a third of the dill in a container where the fish will be salted. Put one on top fish fillet, then a layer of dill, a second fish fillet and the remaining dill. Cover the container and put a load on top, for example, filled three-liter jar. Store for 8 hours at room temperature, then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.
Salted pink salmon in a hurry
Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon of vinegar
50 ml vegetable oil,
1 onion
Bay leaf.
Cooking:
Cut the prepared fillet into pieces and put in a container for salting. In a separate bowl, prepare the brine by mixing the salt thoroughly with 500 ml of water. Pour the brine over the fish and put oppression on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and pour new brine from 1 cup of water and a spoonful of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.
Salted pink salmon in marinade
Ingredients:
5 pink salmon steaks,
2 tablespoons of salt
1 tablespoon sugar
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.
Cooking:
Put the steaks in a bowl and add spices. To prepare the marinade, it is necessary to boil water, and then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the marinade over the steaks. The water should completely cover the fish. Cover the container and refrigerate for a day, then remove the fish from the marinade, transfer to a container and pour vegetable oil for softness.
We hope that now it is very clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the most simple ingredients, and to get delicious product, which can be used both independently and as a component for various snacks.
Salted fish in stores is quite an expensive product. It is not known with what spices it was salted and how fresh the salting was. Pink salmon, salted on its own, will be much tastier than bought, its cost will be cheaper, and it can become a real delicacy on festive table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article will be given general recommendations and recipes on how to pickle pink salmon at home.
Suitable for salting fresh salmon, as well as frozen. You can salt red fish, both a whole carcass and cut into small pieces, fillets or steaks. The only thing to remember is that the salting process, depending on the recipe chosen, takes time: it will take several hours to a day to get salted fish.
Basically, stores offer frozen pink salmon, as it lasts longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.
A truly delicious salted fish comes from fresh pink salmon. Before buying fresh fish, you need to check for smell and appearance: when pressed, the former shape of the fish should quickly recover and smell good.
If frozen fish is bought for salting, it must first be thawed. For defrosting, it is better to leave the carcass in the refrigerator overnight. During this time, it will melt and it will be easier to cut it.
Defrosting is allowed at room conditions (when they forgot to take the fish out of the freezer or bought it frozen in the store), leaving it on the table for 2-3 hours. During this time, it will melt and it will not be difficult to carve it.
How to cut pink salmon before salting
The preparation technology before salting is the same for fresh and frozen fish.
The head, fins and tail are cut off. An incision is made in the abdomen, and all the insides are removed.
Then the carcass is washed with running water.
If you want to pickle only the fillet, then you need to remove the skin from the cut fish.
Rinse the cut pink salmon again with cold water and dry well with paper towels so that less moisture remains in it.
Salted fish is cooked dry and wet. The dry version involves only the addition of salt and spices, and the wet type of salting involves immersing pink salmon in marinades, juices and brines.
When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.
To get salted pink salmon, you do not need to marinate it for more than a day and, after removing it, pat it dry with a paper towel. Put the salted fish in a container and add sunflower oil.
An easy way to salt pink salmon is to rub it with a mixture of salt, sugar, spices and spices. Prepare, as a rule, such a mixture in a ratio of 1: 2 (sugar to salt), spices are taken to your liking. The amount depends on the size of the fish, the main thing is that the meat should be plentifully processed with a curing mixture.
Salted pink salmon can be stored in the refrigerator for only 3-4 days. It is better to put the remaining salted fish in the freezer, wrapping it in cling film or putting it in a container with a lid.
For salting pink salmon, you can use any dishes, except for metal, because it can give the fish an unpleasant metallic taste. Ceramic or glass is best suited for this purpose. 
Dry salting of pink salmon
Divide the prepared carcass into two fillets or cut into pieces. Place meat side out on a cutting board and season generously with the salt and sugar mixture.
Place the meat side by side and wrap tightly in paper towels.
Put in a tray, bowl or deep plate. Put a load on top: cover the fish with a cutting board or plate and put a jar of water. Place in refrigerator or other cool place.
After 5-6 hours, turn the fish over to the other side.
We'll get it in a day salted fish, and after 2-3 days already salty. Unroll the carcass and remove the remaining salt.
The fish is served at the table, cut into pieces and poured over with sunflower oil.
How to pickle pink salmon in a marinade
The classic recipe for pickling pink salmon in brine is this. For 1 kg of pink salmon fillet take:
Water - 1 liter;
Sugar - 150 grams;
Salts - 150 grams;
Mustard - 30 grams;
Bay leaf - 2 pieces;
Allspice - to taste.
A pre-cleaned fillet is taken and divided into several pieces.
Fillet pieces are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is taken out of the brine and served at the table.
Salted pink salmon
This method of cooking fish involves keeping pink salmon for a short time in the cooked saline solution, as well as reduced salt concentration.
For cooking slightly salted pink salmon for 1 kg of fish take:
Salts - 1 tablespoon;
Sugar - 1 teaspoon;
Vegetable oil (odorless) - 100 ml;
Black pepper - to taste;
Coriander - a couple of pinches or to taste
Prepare fish and cut into small pieces.
Mix sugar and salt in a bowl.
Arrange the fish pieces in a single layer in a container, drizzle with vegetable oil and sprinkle with a mixture of salt, sugar, black pepper and coriander. Black pepper should be coarsely crushed. If desired, you can add a few peas of allspice. Pairs well with white pepper.
Do the same with the next layer. Lay out all the fillet pieces in layers.
Cover the container with a lid and refrigerate for at least 5 hours.
Pink salmon for salmon in brine
Pink salmon meat is not very fatty, but it can be made more juicy if vegetable oil is added during salting. Then such pink salmon will taste very similar to salmon. You can salt the fish in brine or dry method.
To prepare the brine you need:
Water - 1.0-1.3 liters
Salts - 5 tablespoons
Cool the boiled water and dissolve 5 tablespoons of salt in it.
We cut the pink salmon, remove all the bones from the meat and cut into pieces about 4 centimeters.
Shredded fish is placed in brine for 10 minutes. Then drain the brine, and dry the fillet pieces with a paper towel or napkins.
After removing from the brine, put in a glass dish and pour vegetable oil. Take any oil: sunflower, olive or other.
We put the fish in the refrigerator for 40 - 60 minutes.
If the brine is not enough to completely cover the entire fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine for a little longer.
As a result, there is no faster salting of pink salmon in time, and most importantly, in terms of taste, it corresponds to another red fish - salmon. The fish turns out tender, but if it turned out too salty, then you can soak it in water. 
Salted pink salmon in brine
There are many options for brines that will make the taste of the fish rich. If you need to salt pink salmon tasty and quickly, use this recipe.
To prepare a brine for 1 kg of pink salmon, you need:
Water - 1 liter;
Salts - 3 tablespoons;
Sugar - 2 teaspoons;
Bay leaf - 2 pieces;
As spices:
Allspice and black or white pepper;
Mustard (grains or ground).
First, prepare the brine for pink salmon. All components are mixed except mustard. At the very end, add mustard to the brine. Pour pink salmon with prepared brine (room temperature). After 3 hours, it will be ready if cut into small pieces. For more large pieces more time is needed for soaking.
Pink salmon in brine quick salting may fall apart slightly if defrosted fish was used. Spices and spices are added to the brine according to taste preferences. To get rid of the bitterness characteristic of pink salmon, you can add a little to the brine. lemon juice or table vinegar.
How to pickle pink salmon in oil
For cooking in oil for 1 kg of pink salmon you need:
Salts - 3 teaspoons;
Vegetable oil - 1/2 cup (100-125 ml).
Wash and cut pink salmon: remove the skin and separate from the bones.
Cut the finished fillet into pieces half a centimeter thick.
Put the chopped pieces in a deep plate, add salt and spices as desired. Mix. Drizzle with vegetable oil and mix again.
Transfer the fish to a jar and refrigerate for 8-10 hours. During this time, the pink salmon will be salted.
Another way to salt salmon in oil.
For 700 grams of pink salmon you need:
Vegetable oil - 100 ml;
Salts - 2 tablespoons;
Sugar - 1 teaspoon;
As spices:
Black (white) pepper - to taste;
Bay leaf - to taste.
Rinse salmon and remove skin and bones. Cut the fish fillet into small pieces.
I'm preparing the brine. Mix vegetable oil with salt, add sugar, bay leaf and black or white pepper to be crushed.
Mix the pieces of pink salmon filled with brine and send them to the refrigerator. After 10 hours you can try the fish.
Salted pink salmon with onion in oil
According to this recipe, salted pink salmon will be ready in 2 hours and it will turn out very tasty and tender. To salt pink salmon, for 2 carcasses of fish you need:
Water - 1 liter;
Salts - 5 tablespoons;
Vegetable oils - 150 ml;
Bulb onion - 1 head
Gutted fish cut into pieces. It is best to start slicing when the fish is slightly frozen. We put the pieces of fish in a convenient container.
Prepare brine. Add salt to chilled boiled water and stir. Fill them with fish.
Leave the pink salmon soaked in brine at room temperature for one hour.
Take the fish out of the brine and pat dry. Put in a deep plate or bowl. Put chopped onion on top and pour sunflower oil. Put the pink salmon in the refrigerator for 40-60 minutes.
Any type of salted pink salmon can be used cut into fillets or cut into pieces. The thinner the sliced fish, the faster it will absorb salt and salt.
Salting pretty fast way cooking pink salmon, which allows, without losing taste qualities, store the fish in the refrigerator for several days. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient in salads, sandwiches, stuffed pancakes and many other dishes.
How to salt pink salmon in the monastery, see the video
