All fish from the salmon family are very healthy and tasty, but most of them cannot boast of such availability as pink salmon. This is a commercial and very valuable fish, and it costs several times less than its relatives, but in terms of taste, it is in no way inferior to them.
This fish is mainly consumed salted or smoked. Lightly salted pink salmon is a dish loved by many. This fish is great for preparing a variety of salads and for sandwiches, and is also very tasty as a tasty snack with a sprig of parsley and a slice. The problem is that most often the stores sell pink salmon that is not salted in the way that is considered ideal, or it is too salty, or it contains a lot of spices, or there are none at all. It is much easier to salt pink salmon yourself and, as a result, get exactly the salting that completely suits your taste preferences. This article will describe in detail the various methods of salting pink salmon.
How to properly salt pink salmon at home?
- Preparing pink salmon for salting. The pink salmon is thoroughly washed, scaled, decapitated and gutted, after which it is thoroughly washed again, regardless of the salting method and recipe. If a recipe calls for removing the skin from the fish, then the skin must be removed. The spine and all rib bones are removed from a gutted fish carcass. In order to obtain a whole fillet of pink salmon, first of all, the head and caudal fin of the fish are cut off. The tail part is carefully cut up to the ridge, carefully moving the knife up to the back from the abdominal part of the carcass. Next, the back of the knife is moved upward along the rib bones up from the ridge, thus separating the flesh from the bones. This is how the entire fish is cleaned in segments, and then the ridge is pulled out with your hands. Carefully check the fillet for residual bones; if any remain, remove them using tweezers. This way you get the purest fillet with skin.
- Slightly frozen fish is much easier, since all the insides are removed much easier, and in this case there is also much less dirt.
- You can buy fish already completely gutted and headless, but it will cost much more. Don't forget that forty percent of uneviscerated fish goes to waste, so the end result is the same cost if you buy ready-made fish.
- Once you have the prepared fillet in front of you, you can safely start salting.
Simply salted pink salmon
For this recipe, you don’t need anything other than pink salmon and table salt. Next, take any glass or enamel deep dish large enough to contain all the pink salmon. Sprinkle the bottom of the container generously with a spoonful of fine table salt. Pink salmon are placed on it, skin side down, so that all the salt covers the entire surface of the fish. Sprinkle the top of the fillet evenly with another spoonful of table salt. Next, the fish is covered with cling film and sent to the refrigerator for the whole day. After this time, the fish is removed, the brine is carefully drained and the fillet is separated from the skin using a flexible and thin knife.
How to properly pickle pink salmon in brine
Required Ingredients :
- Pink salmon three kilograms;
- Water two liters;
- Salt seventy grams;
- Two bay leaves;
- Peppercorns one teaspoon.
Cooking process
The fish is thoroughly cleaned and cut into fillets as described earlier. Boil water and add bay leaf, salt, peppercorns and cook everything over medium heat for ten minutes. The aromatic brine is left to cool completely, then filtered and poured over the fish fillet. The fish is sent to the refrigerator for a day to salt.
How to properly salt pink salmon caviar
The caviar, thoroughly cleared of films, is placed in a glass or enamel container. Water is taken on the basis that it needs to be taken three times more than the caviar itself. Forty grams of salt and twenty grams of sugar are added to one glass of water. The solution is put on fire, boiled and cooled completely. The caviar is placed in a cold solution and left to salt well for two hours.
Quick salting of pink salmon
Required Ingredients :
- Pink salmon one kilogram;
- Salt forty grams;
- Sugar forty grams;
- Vegetable oil sixty ml.
Cooking process
The fish is thoroughly cleaned of skin and bones, then carefully cut into thin sandwich slices. Sugar is mixed with salt, and a teaspoon of the mixture is poured into the bottom of the jar. Then the layers are laid out alternately so that the pieces of one layer do not overlap each other, while each layer of fish is sprinkled with a pinch of a mixture of sugar and salt. The fish placed in this way is poured into a jar with oil and placed in the refrigerator for eight to ten hours.
Pink salmon salted in oil
Required Ingredients :
- Pink salmon one kilogram;
- Salt thirty grams;
- Sugar ten grams;
- Vegetable oil one hundred and fifty ml;
- Peppercorns five grams;
- Two bay leaves.
Cooking process
Pink salmon is thoroughly cleaned of bones and skin and immediately cut into slices. Sugar and salt are mixed well with butter, a broken bay leaf and peppercorns are added to the mixture for a unique aroma. Slices of fish are placed in a jar and filled with oil. After seven to nine hours, the fish will be ready to eat.
Classic salted pink salmon
This recipe is considered the simplest, as it requires salt and black pepper. For salting pink salmon, you should use only coarse rock salt. Extra small fish will not work; as a result, the fish will be over-salted and dry.
Required Ingredients :
- Pink salmon two kilograms;
- Salt one hundred grams;
- Black pepper.
Cooking process
There is no need to remove the skin from the fish to prepare this recipe. The fillet is sprinkled with a mixture of salt and pepper, the halves of the fish are placed next to each other with the meat salted inside. The resulting carcasses are wrapped in clean cotton cloth, placed on a cutting board and placed under pressure in the refrigerator. A pan of water is perfect for pressure. It is best to salt pink salmon overnight; by the morning you can make sandwiches from it. After the fish has been salted, wash it off with running water or simply shake off excess salt.
Ambassador of pink salmon without skin
For this recipe you will need skinless pink salmon. You will also need the following components per two kilograms of fish:
- Pink salmon two kilograms;
- Sugar thirty grams;
- Salt sixty grams.
Cooking process
Pink salmon fillets are thoroughly rubbed with a mixture of sugar and salt and placed in the refrigerator under heavy oppression. Salting time for pink salmon is twenty-four hours. The finished salted fillet is removed from the refrigerator, thoroughly wiped to remove excess mixture and eaten.
Pink salmon spicy
There is no need to remove the skin from the fish, just prepare a clean fillet without bones, but with skin. Also for this recipe you will need the following components per two kilograms of fish:
- Pink salmon two kilograms;
- Salt fifty grams;
- Sugar thirty grams;
- Ground black pepper ten grams;
- Four large bay leaves;
- Lemon juice forty ml;
- Parsley, dill, two sprigs each.
Cooking process
Mix pepper, sugar, lemon juice and salt until smooth. With this mixture, carefully rub each piece of pink salmon fillet separately, on the meat side, the number of pieces must be even. Place half of the prepared fillet, skin side down, into the pan in one layer and dill, bay leaf, and parsley are placed on the meat. The second half of the fillet is cooked on a cutting board, and after laying out the greens, it is placed in a pan with the first layer of fish so that the meat adheres to the meat as tightly as possible. Next, place the pan in the refrigerator for two days. If you apply oppression, the pink salmon will be ready within a day, but it will be a little drier and not as juicy than without oppression. During the salting process, every eight hours the pink salmon fillet is turned over and the pieces are swapped. It will salt much more evenly if you turn it over more often.
After the pink salmon has been salted, excess salt is removed by regular shaking or a quick rinse under cold running water.
Salted pink salmon with dill
For this recipe, the following ingredients are required, based directly on two kilograms of pink salmon:
- Sugar seventy grams;
- Pink salmon two kilograms;
- Salt seventy grams;
- Dill five sprigs;
- Sunflower or olive oil.
Cooking process
Select a pan so that the pieces of pink salmon end up filling it entirely. The pan is generously greased with olive oil, just a little oil is poured to the very bottom of the pan. Pink salmon fillets are placed in a pan in layers, with each new layer generously sprinkled with a mixture of dill, sugar and salt. After all the fish are laid out, the pan is placed in the refrigerator for two days.
- Spicy mustard twenty grams;
- Sweet mustard twenty grams;
- Four tablespoons vinegar;
- Olive oil one hundred fifty ml.
All these components are mixed until a homogeneous aromatic mass is obtained, and the spicy sauce for pink salmon is ready.
Flavored pink salmon
For this salting you need pink salmon fillet without skin, as well as the following components per two kilograms of pink salmon;
- Pink salmon two kilograms;
- Salt one hundred grams;
- Four onions;
- Allspice peas, five pieces;
Cooking method
Pink salmon fillet is cut into portions, the onion is cut into thin rings or half rings. A thick layer of salt is poured onto the bottom of an enamel pan, pink salmon is carefully placed on it, then pepper, a layer of onion, salt again, then pink salmon, pepper and so on until all the ingredients are gone. After all the fish are placed, it is completely filled with oil, the pan is closed with a lid and sent to the refrigerator for sixteen hours.
Pink salmon in brine
To prepare this recipe, you need skinless pink salmon, or rather its boneless fillet, and the following products per two kilograms of fish:
- Pink salmon without skin, fillet two kilograms;
- Water one liter;
- Salt one hundred grams;
- Sugar one hundred grams.
Cooking method
Sugar and salt are dissolved in water to prepare the brine. The prepared fillet is immersed in brine for three hours. Then the brine is drained and the fish is served.
Salted pink salmon in oil
For this recipe you will need pink salmon fillet without bones and skin, as well as the following products per two kilograms:
- Pink salmon two kilograms;
- Salt one hundred grams;
- Water one liter;
- Sugar fifty grams;
- Vinegar twenty ml;
- Olive or sunflower oil.
Cooking method
Sugar, vinegar, salt are added to the water and mixed very thoroughly. Place pink salmon fillets in a pan and fill it all with brine. Place the pan with the fish under pressure in the refrigerator for three hours. Then remove and blot well with a napkin and cut into portions. The pieces prepared in this way are placed in a jar or small saucepan, poured well with oil and placed in the refrigerator for sixteen hours. After this time, pink salmon is ready to eat. The fish prepared according to this recipe is very tender and aromatic. When serving, this fish is decorated with lettuce leaves, sprigs of parsley and dill, and chopped green onions.
Pink salmon in mustard
For this recipe you need pink salmon fillet without skin and bones, and the following products per two kilograms of fish:
- Water two liters;
- Salt sixty grams;
- Sugar twenty grams;
- Four bay leaves;
- Ten black peppercorns;
- Allspice seven pieces;
- Mustard three tablespoons.
Cooking process
All of the above ingredients are dipped into the water, not counting the mustard. And bring the water to a boil. The brine is boiled for ten minutes, and all the mustard is added and everything is thoroughly mixed. Pink salmon fillet is cut into neat portioned pieces and placed in a glass or enamel bowl. Pour hot brine for four hours, then drain all the brine well, and serve the finished fish to the table.
Pink salmon is used in cooking in the preparation of soups, main courses and for salting. However, during heat treatment the fish turns out to be rather dry. Salted pink salmon, combined with various ingredients (lemon, mustard, honey, orange and others), allows you to achieve the same delicate taste as more expensive salmon. For salting, they mainly use fillets, cutting the fish carcass into pieces, but you can cook it whole.
Show all
Classic way
Ingredients:
- pink salmon fillet – 1 kg;
- vegetable oil – 100 ml;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.
Preparation:
Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of preparation without the use of preservatives and flavors. This recipe is distinguished by the absence of additional spices.
The calorie content of salted pink salmon is 169 kcal/100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often has a slight bitterness, which is eliminated by salt, and spices and sugar give it a subtle taste and aroma. In Japan, sea salt is used to pickle pink salmon. It is believed that it makes the fish taste more natural.
There are several basic methods for preparing salted pink salmon at home:
- rubbing with salt in a dry state (dry method);
- soaking for a short time in a salt solution (lightly salted pink salmon);
- aging in a marinade with the addition of spices and herbs (spicy salting);
- pickling in oil.
Quick salting
Ingredients:
- pink salmon – 1 pc. (weighing 1-1.2 kg);
- salt – 2 tbsp. l.;
- sugar – 2 tbsp. l.;
- coriander – 4 pcs.;
- black allspice peas – 4 pcs.;
- vegetable oil – 2 tbsp. l.
Preparation:
- 1. Defrost pink salmon. If necessary, cut it up: rip open the belly, remove the entrails, cut off the tail, head, fins, and remove scales. Rinse the fish inside and out. You can leave the skin.
- 2. Separate the fish fillet from the ridge, cut into 3 cm thick bars across the ridge.
- 3. Pour salt, sugar, add coriander, peppercorns, mix them.
- 4. Place 1 layer of fish in another flat-bottomed bowl, add spices, pour over oil, cover with a lid and place in the refrigerator. Lightly salted pink salmon can be eaten after 18-20 hours.
Salting in 1 hour
Ingredients:
- fish fillet – 800 g;
- boiled water – 1 l;
- salt – 4-5 tbsp. l.;
- olive oil – 5 tbsp. l.
Preparation:
- 1. Thaw freshly frozen fish fillets at room temperature, but not completely, to make it easier to cut with a knife. Wash and cut it as in the first step-by-step recipe.
- 2. Prepare a strong saline solution. For 1 liter of water, 4-5 tbsp is consumed. l. salt. Place the fish pieces in the brine for 10-15 minutes.
- 3. Place the salted fish in layers in another pan, pour oil over each of them.
- 4. Place pink salmon in the refrigerator for half an hour.
Fish according to this step-by-step recipe cooks very quickly and has an incomparable taste. You can pickle it just an hour before guests arrive, and then serve it on the table in the form of tartlets, sandwiches, portioned appetizers, or use it in salads.
Checking the salt concentration in water is done using potatoes - to do this, you need to peel a potato the size of a chicken egg and put it in water. If it floats, then the brine is prepared correctly.
In brine with sugar
Ingredients:
- fresh pink salmon fillet – 1 kg;
- sugar – 200 g;
- salt – 200 g;
- boiled water – 1 l.
Preparation:
- 1. Cut the fillet into pieces, as in previous recipes.
- 2. Pour water into a deep bowl, stir and dissolve the salt and sugar.
- 3. Place the fish in the brine and leave for 3-4 hours.
- 4. Drain the liquid and serve the pink salmon.
The large amount of sugar used in this recipe gives the fish a spicy taste. When using powdered sugar, pink salmon becomes more tender.
In salmon salting
Ingredients:
- pink salmon (or other red fish) fresh or frozen – 1 medium-sized carcass (1-3 kg);
- salt – 3 tbsp. l.;
- sugar – 1 tbsp. l.;
- dried dill – 1 tbsp. l.;
- garlic – 2 cloves;
- ground black pepper - to taste.
Preparation:
- 1. Wash and remove scales from the fish. Make cuts, pull out the spine and large bones, wash.
- 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Rub the pink salmon inside and out with it.
- 3. Squeeze the garlic in a press, distribute it over the carcass, sprinkle with dill.
- 4. Wrap pink salmon in canvas or parchment and place in a plastic bag.
- 5. Place fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be done either whole or in pieces. Before eating, the fish is cleared of salt.
With vodka
Ingredients:
- pink salmon fillet – 1-1.2 kg;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- vodka – 50 ml.
Preparation:
- 1. Mix salt and sugar in a bowl or plate.
- 2. Cut the fillet into large flat pieces of 5-7 cm.
- 3. Rub each slice with a mixture of sugar and salt.
- 4. Place the fish in a single layer in a flat dish and pour vodka over it.
- 5. Put pressure on the pieces and put them in the refrigerator overnight.
- 6. The next morning, the snack is ready to eat.
To tastefully salt pink salmon, you need to use vodka, and not other alcoholic drinks. When finished, the smell of alcohol is no longer noticeable, and the consistency of the fish is tender and dense, with well-salted flesh. You can additionally add your favorite spices and herbs to the pickling mixture.
In lemon
Ingredients:
- pink salmon fillet – 1 kg;
- lemon – 1 pc.;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- sunflower oil – ½ tbsp.
Preparation:
- 1. Wash, dry and cut the fillet into thin pieces.
- 2. Mix sugar and salt and rub the fish with them.
- 3. Wash the lemon, cut it into half rings along with the zest.
- 4. Place fish and lemon in a pickling container, alternating their layers. The top layer should be covered with lemon.
- 5. Pour in the oil, close the container and put it in the refrigerator for 1 day.
Thanks to lemon, lightly salted pink salmon is well soaked in the marinade and acquires a very delicate taste.
In mustard sauce
Ingredients:
- pink salmon fillet – 1 kg;
- mustard powder – 1 tbsp. l.;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- vinegar 9% – 1 tbsp. l.;
- vegetable oil – 200 ml;
- boiled water – 300 ml.
Preparation:
- 1. Prepare the fillet as in the classic step-by-step recipe.
- 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
- 3. Place the fish pieces in the brine, press down with pressure and marinate for 3-5 hours in the refrigerator.
- 4. Transfer the finished dish to a jar and add oil.
The taste of this fish is more like pickled pink salmon, since the recipe contains vinegar, and mustard makes the dish especially tender and juicy.
With lime
Ingredients:
- pink salmon fillet – 1 kg;
- lime – 3 pcs.;
- salt – 2 tbsp. l.;
- white pepper – 1 pinch.
Preparation:
- 1. Salt the fillet as in the classic recipe.
- 2. Wash the lime, remove the peel, grate it, and chop the pulp and grind it in a blender.
- 3. Mix lime pulp with zest, salt and pepper.
- 4. Cut pink salmon into thin pieces, place in a container, and spread the lime mixture on top. Marinate in the refrigerator for a day.
The combination of the taste of lime (or lemon) with pink salmon is very harmonious. Additionally, before marinating, the fish can be greased with a thin layer of mustard sauce or spices can be added, and for greater juiciness after salting, add vegetable oil. This dish has a refined, amazing taste.
With tangerines
Ingredients:
- tangerine – 4 pcs.;
- pink salmon fillet – 1 kg;
- salt – 2 tbsp. l.
Preparation:
- 1. Prepare the fillet as usual: wash, dry, cut into slices.
- 2. Wash the tangerines, peel them, divide them into slices, chop each of them into pieces 0.5 cm thick.
- 3. Place the fish on the bottom of the salting container, sprinkle it with salt, lay out half the tangerines, then repeat the layers.
- 4. Close the salting container and put it in the refrigerator to marinate for 1 day.
Tangerines can be replaced in this recipe with 2 pcs. oranges. During marinating, the fruits release juice, the fish is soaked in it and acquires a unique taste and aroma. Pink salmon turns out juicy and tender.
With onions in 2 hours
Ingredients:
- pink salmon fillet – 0.5 kg;
- onions – 1-2 pcs.;
- vinegar 9% - 2 tbsp. l.;
- vegetable oil – ½ tbsp.;
- salt – 1 tbsp. l.
Preparation:
- 1. Wash the fillet, dry it, cut into thin pieces 0.5 cm thick, place in a bowl and sprinkle with salt.
- 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, let stand for 5 minutes, drain the boiling water.
- 3. Add vinegar to a cup with onions, stir, pour in vegetable oil. Divide the mass into 2 equal parts.
- 4. First put pink salmon in the container, then half of the onion, repeat laying the layers. Pour the remaining oil from the cup with the onions.
- 5. Close the container and put it in the refrigerator to pickle for 3 hours.
Pink salmon with onions, cooked in 2 hours, has a piquant taste. Faster salting is achieved by adding vinegar. Instead of regular table vinegar, you can use apple, wine or rice vinegar. This dish can be stored for 3 days in the refrigerator.
With mustard and coriander
Ingredients:
- pink salmon – 1 carcass;
- mustard – 3 tbsp. l.;
- sugar – 2 tbsp. l.;
- salt – 2 tbsp. l.;
- ground coriander – ½ tsp;
- vegetable oil – 5 tbsp. l.
Preparation:
- 1. Wash, peel and cut the fish into 2 fillets.
- 2. Mix coriander in a cup with salt and sugar.
- 3. Sprinkle the fillet pieces with the prepared mixture.
- 4. Pour vegetable oil into a cup, add mustard and stir.
- 5. Place 1 fillet in a container, pour half of the marinade, put the second piece of pink salmon, pour in the remaining sauce.
- 6. Seal tightly, put in the refrigerator for 6 hours, then swap fillet pieces and marinate for another 12 hours.
- 7. Before serving the appetizer, dry the fillet with napkins and cut into pieces.
Thanks to the use of mustard and coriander, the appetizer acquires an original taste. For added piquancy, mustard can be used mixed with its seeds.
With oranges and honey sauce
Ingredients:
- pink salmon fillet – 1 kg;
- orange – 2 pcs.;
- salt – 2 tbsp. l.;
- dill – 1 bunch;
- lemon juice – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- olives – 4-5 pcs.
For the sauce:
- honey – 20 g;
- mustard – 20 g;
- vinegar – 20 g;
- vegetable oil – 40 g.
Preparation:
- 1. Prepare the fillet as in the classic step-by-step recipe. Rub with a mixture of sugar and salt.
- 2. Wash the orange, peel the zest, cut into half rings.
- 3. Finely chop the greens.
- 4. Transfer the fish with oranges to a container, sprinkle with dill.
- 5. Close the container and store in the refrigerator for a day.
- 6. Mix honey, mustard and vinegar to make a sauce.
- 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with black olives and sprigs of herbs. Serve the sauce in a separate cup.
Honey can also be used as a marinade in 3 ways:
- with soy sauce (2 tbsp honey and 100 ml sauce);
- with mustard and hot pepper (1 tbsp mustard, 2 tbsp honey, 1 pinch of pepper);
- with lemon (2 tbsp. honey and freshly squeezed juice of 1 lemon).
Pieces of pink salmon are coated with marinade and kept in the refrigerator for 1 day.
In oil, “with salmon”
Ingredients:
- fresh frozen pink salmon – 1 carcass (0.8-1 kg);
- sea salt or table salt - 4-5 tbsp. l.;
- boiled water – 1 l;
- vegetable oil – 100 ml.
Preparation:
- 1. Prepare the fish as in the quick salting recipe. Cut the fillet into portions.
- 2. Dissolve salt in water. The brine must be concentrated. Check its readiness using a raw egg - lower it into liquid; if it floats, then everything is done correctly.
- 3. Place pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Leave for half an hour.
- 4. Rinse the fillet in water, place in a colander or dry with paper towels.
- 5. Place the pink salmon in a salting bowl and pour in oil, close it and put it in the refrigerator for half an hour. Before serving, the delicacy can be sprinkled with lemon juice.
Pink salmon in oil turns out especially juicy, soft and tasty. By itself, this fish is a bit dry, but when cooked according to this recipe it becomes similar to trout or salmon.
In spicy mustard brine
Ingredients:
- pink salmon fillet – 1 kg;
- salt – 3 tbsp. l.;
- sugar – 1 tbsp. l.;
- mustard powder (or its seeds) – 1 tbsp. l.;
- bay leaf – 1 pc.;
- black allspice – 5 pcs.
Preparation:
- 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
- 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients faster.
- 3. Cool the brine to room temperature, pour over the fish.
- 4. Cover with a lid or flat plate, place the weight and keep in the refrigerator for 6-12 hours.
Whole pink salmon can be salted in this brine, but it’s faster in pieces. When salting, you can add chopped onions and herbs; they will add greater spiciness and piquancy to the appetizer.
Salting after freezing and defrosting
Ingredients:
- pink salmon – 1 kg;
- salt – 4 tbsp. l.;
- sugar – 1 tbsp. l.
Preparation:
- 1. Wash the pink salmon, cut it, cut it into pieces.
- 2. Combine sugar with salt.
- 3. Rub the pieces well with this mixture.
- 4. Place the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.
The increased amount of salt in this product will help salt pink salmon stronger and faster.
With repeated freezing and thawing, fish loses its taste and beneficial qualities, as ice destroys muscle fibers. It is not difficult to identify such a carcass - its bones come off much easier than those of a fresh-frozen one.
A quick method of “wet salting” in a spicy marinade
Ingredients:
- pink salmon carcass – 1 pc.;
- sugar – 2 tbsp. l.;
- salt – 3 tbsp. l.;
- boiled water – 1 l.;
- black peppercorns – 10 pcs.;
- vegetable oil – 3 tbsp. l.;
- bay leaf – 1 pc.
Preparation:
- 1. Cut the fish and wash it. Cut into pieces 3-5 cm in size, place in a container or jar.
- 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
- 3. Pour the marinade over the pink salmon and put it in the refrigerator for 12 hours.
- 4. Serve by dousing the fish with vegetable oil and garnishing with chopped herbs.
Whole salting
Ingredients:
- pink salmon carcass – 1 pc. (1 kg);
- sugar – 2 tbsp. l.;
- salt – 3 tbsp. l.;
- black peppercorns – 6 pcs.;
- bay leaf – 2 pcs.
Preparation:
- 1. Defrost and cut the carcass, rinse in running water, dry, peel, and divide into 2 fillet parts.
- 2. Combine salt and pepper.
- 3. Roll the fish in this mixture on all sides, place in a salting bowl, adding bay leaves.
- 4. Cover and salt the pink salmon in the refrigerator overnight.
- 5. If the fish is a little dry, cut into portions, put in a jar, add vegetable oil and keep in the refrigerator for another 12 hours.
The fillet salts out faster. You can also salt the entire carcass; for this, prepare a strong brine with the addition of sugar, vinegar and spices and salt the pink salmon for 1-2 days in the refrigerator.
With spicy sauce
Ingredients:
- pink salmon carcass – 1 pc. (1 kg);
- sugar – 1 tbsp. l.;
- salt – 100 g;
- orange – 2 pcs.;
- dill – 1 bunch;
- French mustard seeds – 20 g;
- honey – 20 g;
- vinegar – 20 g;
- olive oil – 40 g.
Preparation:
- 1. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
- 2. Wash the oranges and cut into thin slices.
- 3. Mix sugar and salt in a bowl and rub the fish with them.
- 4. Place pieces of pink salmon in a bowl for pickling, sprinkle with dill on top, and place chopped orange.
- 5. Salt the fish in the refrigerator for 1 day.
- 6. Mix mustard, honey, vinegar and oil in a bowl.
- 7. Serve the fish along with the sauce.
Salting pink salmon milk
Ingredients:
- milk – 500 g;
- sugar – 20 g;
- salt – 20 g.
Preparation:
- 1. Wash and dry the fish milk with paper napkins.
- 2. Place them in a container, add salt, sugar (you can add herbs and spices to taste), close the lid and shake several times to mix everything well.
- 3. Place in the refrigerator for 2 days.
Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onion and black allspice. In this case, you will get a more interesting, rich taste. When serving, the milk is decorated with herbs and lemon slices.
- mustard seeds – 2 tsp;
- feta cheese – 100 g;
- lemon juice, dill - to taste.
Preparation:
- 1. Wash the salad, place in a colander to drain, then place on a plate.
- 2. Hard-boil eggs, remove shells, cut into quarters.
- 3. Wash the tomatoes and cut into slices.
- 4. Cut the cheese into cubes.
- 5. Finely chop the dill with a knife.
- 6. Chop the onion into rings or half rings.
- 7. Mix mustard, oil and dill in a cup.
- 8. Cut the salted pink salmon into cubes.
- 9. Mix and place eggs, tomatoes, onions, fish on lettuce leaves, pour over mustard dressing, garnish with herbs and serve.
For added spiciness, you can add ground pepper and the juice of ½ lemon.
Appetizer with cheese
Ingredients:
- lightly salted pink salmon – 200 g;
- cheese – 100 g;
- pitted olives - 1 can;
- mayonnaise – 2 tbsp. l.;
- egg – 1 pc.;
- skewers (toothpicks) - according to the number of servings;
- greens, lettuce - to taste.
Preparation:
- 1. Boil an egg, remove the shell.
- 2. Grind the cheese and egg.
- 3. Cut the greens.
- 4. Mix egg, cheese, mayonnaise and herbs. Cut the salted fish into thin wide strips.
- 5. Place cheese filling in the middle of each piece of pink salmon and wrap it in a small roll.
- 6. Pierce the olive with a skewer, then thread it into the fish roll, securing its edges from unwinding.
- 7. Place lettuce leaves and rolls on a plate.
Snack with lavash
Ingredients:
- lavash – 2 pcs.;
- salted pink salmon – 300 g;
- cream cheese – 50 g;
- dill - to taste.
Preparation:
- 1. Cut pink salmon as in the previous recipe.
- 2. Grease the pita bread with cream cheese. If the cheese is thick, mix it in a blender with a small amount of mayonnaise.
- 3. Grind the dill.
- 4. Sprinkle the surface of the pita bread with dill, add pink salmon, and roll into a roll.
- 5. Place the roll in the freezer of the refrigerator for 15 minutes so that it “sets.”
- 6. Cut the roll diagonally into pieces 2-3 cm thick.
This dish will decorate the holiday table, and the use of Armenian lavash with fish goes well as a tasty snack.
Tartlets
Ingredients:
- tartlets – 20 pcs.;
- lightly salted pink salmon – 200 g;
- egg – 2 pcs.;
- cream cheese or mayonnaise – 80 g;
- cucumber – 1 pc.;
- greens and olives - for decoration.
Preparation:
- 1. Boil the eggs, peel, and grate on a fine-hole grater.
- 2. Cut the fish and fresh cucumber into small cubes.
- 3. Mix the resulting ingredients, season with cream cheese or mayonnaise.
- 4. Place the filling in tartlets, decorate with herbs, place 1 olive in the center.
You can also use olives and red caviar as decoration, so the tartlets look even more impressive on the festive table.
When choosing fish and cutting it for salting, you should adhere to the following recommendations:
Experienced housewives are guided by the following salting rules:
- You should use plain salt, not iodized.
- To ensure that the fish has a natural flavor, you should salt it in a glass container.
- The prepared snack should be stored in the refrigerator. There is no need to put it in the freezer, as after defrosting the fish will be tasteless.
- It is necessary to use pressure (or weight), which allows the carcass to marinate more evenly and quickly.
- To salt whole pink salmon (uncut), you need to rub it with salt, pour salt into the mouth and gills, and inject a strong saline solution into the abdomen (using a syringe).
- If the fish turns out to be too salty, then immediately before eating it should be soaked in water or milk for 2 hours.
- To salt pink salmon, it is better to use coarse salt. It draws moisture out of fish better than small fish.
- The main proportion for preparing brine should be considered as follows: 1 part sugar and 3 parts salt.
- Salting pink salmon for more than 3 days is not recommended. The longer the fish is in the solution, the saltier it becomes.
The following seasonings go well with pink salmon meat:
- dill and parsley;
- thyme;
- ground black and white pepper;
- basil;
- allspice peas;
- rosemary;
- horseradish;
- garlic;
- Bay leaf;
- vinegar;
- mustard.
Can. And it turns out great!
After the recipe, we will talk about the intricacies of pickling and the correct choice of ingredients. But even without secrets from the chefs, together with us you will be able to deliciously pickle pink salmon from the first try. Let's get started!
Quick navigation through the article:
Salt the fish in the marinade
The ingredients are simple:
- Pink salmon (fresh or frozen) - 1-2 kg
- Onions - 2 pcs. medium size
- Olive oil - 1 glass
For the marinade:
- Regular drinking water - 4 glasses
- Coarse salt - 1 cup
- Sugar - ½ cup
- Coriander (seeds) - 1 tbsp. spoon
- Black pepper (peas) - 1 tbsp. spoon
- Bay leaf - 5-7 pcs.
Bring the water to a boil and remove from heat. Add all the ingredients for the pickling marinade to the water. Stir with a spoon until the salt and sugar are completely dissolved and set aside to cool to room temperature.
If we use fresh pink salmon, we clean the fish from scales, gut it, remove the heads and tails and rinse thoroughly under running water.
If you decide to salt frozen fish, the work is simpler: usually it is sold already cleaned and free of giblets. Simply take the pink salmon out of the freezer the night before and defrost it on the bottom shelf of the refrigerator.
Cut the fish into small pieces - 2.5-3 cm thick.
We will pickle pink salmon in a large glass bowl. Let's save the metal dishes for another occasion: when salting the fish in it, the fish will have an iron taste.
Place the pieces in a container and pour in the cooled marinade. Cover with a plate slightly smaller in diameter than the bowl. This way we will fix all the pieces in the water under the weight of the plate. Let marinate in the refrigerator.
Salting time is 12-14 hours.
When the pink salmon has been salted, take the pieces out of the marinade and transfer them to a glass jar - mixed with onions, which have been cut into half rings.
Fill the delicious fish with oil. By closing the jar with a lid, we can store lightly salted pink salmon in the refrigerator for up to 4-5 days.
Isn't it simple? How delicious it is to pickle pink salmon at home according to our recipe with marinade. Look at the photo of the beautiful fish: the oil keeps it tender and juicy!
We had ready-made and everyone’s favorite pieces of lightly salted pink salmon on hand for a few days in advance. This fish goes well with potatoes, rice and a sandwich. You can also use it to make a snack pasta with cream or melted cheese (you will have to remove the bones from each piece and put it in a blender or chop the fish pulp into small cubes).
Secrets and nuances
Pink salmon is a medium-sized red fish (1.2-1.5 kg per carcass). It perfectly saturates the body with essential fatty acids with a low risk of getting excess mercury in the menu. Omega-3 fatty acids inhibit systemic age-related inflammation and give us active longevity.
This time we use wet pickling. It works especially well with pink salmon and chum salmon, red fish species that are considered a bit dry.
The bonus of this recipe is the versatility of salting fish in a marinade. It will make even simple herring, especially trout and salmon, piquant and very tasty.
- You can add soy sauce, garlic and other spices to the marinade, and use grape seed oil instead of olive oil. All this adds variety to the result - aromatic fish pieces that melt in your mouth!
- Serve lightly salted pink salmon with fresh vegetables, olives or potato dishes (mashed, boiled, baked). An occasional glass of white wine won't hurt.
And, of course, you should choose high-quality fish so that you can salt it perfectly from the first go.
Pink salmon is a fish that is not only incredibly tasty, but also very healthy. Delicate pink slices will decorate both festive and everyday tables. Many housewives are of the opinion that a store-bought product will not be of high quality, fresh and tasty, so they try to quickly pickle it at home. Moreover, it is not at all difficult to do this.
How to pickle pink salmon in brine?
There are several recipes for making brine. Olive oil is added to one, and various spices are added to the other.
On a note! If you include apple cider vinegar in the brine, the fish will be softer and more tender. In addition, you can use lemon juice for this purpose.
It is advisable to keep the fillet under pressure when salting. Then you need to put it in the refrigerator, not forgetting to grease it with olive or other vegetable oil, which will add juiciness to the dish. When choosing a recipe, you should focus on the preferences and tastes of your household. Some people like a dry dish, others prefer a juicier one.
Salting pink salmon at home
Before you start preparing the brine, you need to cut the carcass. How to do this correctly? First, it is thoroughly washed under running cold water, then the abdomen is ripped open using a sharp knife, and the entrails are removed. Next, the head and fins are cut off. After this, you need to rinse the carcass again under running water.
A cut is made along the back, and part of the carcass is carefully separated from the ridge. Then other bones are separated. If you plan to salt the fillet without skin, it should also be removed. The result will be pulp ready for pickling. It can be used as is or cut into pieces.
On a note! The largest amount of microelements and vitamins is found in the skin of fish.
On a note! If the fish is frozen, you will have to defrost it. To do this correctly, you need to place the carcass in the refrigerator on a shelf away from the freezer. This promotes gradual and even defrosting.
How to deliciously pickle pink salmon in pieces?
To pickle the pulp without skin, the finished product must be cut into portions. For 2 kilograms you will need:
- onions - 4 pcs.;
- black peppercorns - 10 pcs.;
- salt - 100 g;
- allspice peas - 5 pcs.;
- sunflower or olive oil - to taste.
The onion is chopped into thin rings on which the fish is placed. Then add a small amount of pepper, onion and then the layers are repeated until the ingredients run out. After this, everything is filled with oil, the container is covered with a lid, and placed in the refrigerator for approximately 16 hours.
How to salt whole pink salmon at home?
To prepare a tasty dish, you don’t have to cut the fillet. You can pickle it whole. For this, any method of preparing brine is used. The simplest version consists of the following ingredients:
- salt - 4 tablespoons;
- sugar - 4 tablespoons;
- water - 1 liter.
On a note! If you add a bay leaf, the dish will be more flavorful.
Salting time depends on taste preferences. If you like lightly salted fillet, it will take less time. It is recommended to take out a piece after a few hours and try. If it is not salted well, you should wait a little longer.
There are many recipes for salting pink salmon at home using brine. To find the right option, don’t be afraid to experiment. Above are the recipes that are the most famous. They are time-tested and approved by many housewives.
The salty product is suitable for decorating sandwiches. Butter is spread on a slice of loaf, fillet is laid out, and a sprig of parsley or dill is placed on top. The resulting sandwiches are not only tasty, but also beautiful, which are not a shame to put on the holiday table. To decorate and add flavor, you can add red caviar. In addition, salted pink salmon is used to make salads.
Salted salmon is an excellent dish that will decorate any table. However, most often such a delicacy is saved for holidays and eaten as a delicacy that cannot be afforded in a daily meal due to its high cost. Unfortunately, salmon is very expensive, and not everyone can afford it even on holidays. Recently, you can often hear that the quality of salmon has become worse due to breeding in cages, where the fish hardly moves and receive a large dose of antibiotics. The fish is also tinted so that the color of the meat becomes richer. These measures sharply reduce the quality of the product. In such a situation, it is better to pay attention to the domestic harvest of the salmon family - pink salmon. Pink salmon is very healthy, rich in minerals and vitamins, and most importantly, it is caught in natural conditions. The price of pink salmon in stores is encouraging compared to salmon or trout. There are plenty of ways to salt pink salmon; many of them are called “salmon-style” because they taste similar.
We carefully studied the nuances of pickling pink salmon so that its taste would be close to salted salmon. We invite you to familiarize yourself with the main recipes and choose the one that suits you.
The main difference between pink salmon and salmon and the main secret of salting “for salmon”
Pink salmon, like salmon, belongs to the salmon family. However, it is less fatty compared to salmon. The fish also has a bitter taste. Therefore, the main secret to pickling pink salmon “for salmon” is the following: odorless sunflower oil and the right mixture for pickling. Oil makes pink salmon meat fattier, similar to salmon meat, and the pickling mixture removes the bitter taste.
The finer the meat is cut for salting, the less time is needed to prepare pink salmon “like salmon”.
How to choose high-quality pink salmon for salting
Let's consider the main points when choosing pink salmon for salting. If you are not a resident of the Far East, then most likely you will buy frozen fish. It is better to give preference to ungutted, whole pink salmon. Then the likelihood that the fish came to your table unchanged (straight from the sea) increases.
When buying freshly caught pink salmon, pay attention to the tail and eyes. The tail should not be dry (a sign of long-term storage), and the eyes should not be cloudy. Eyes become cloudy from prolonged freezing.
If you buy frozen, uneviscerated pink salmon, pay attention to the following points:
The gills do not have a dark greenish tint (a sign of rotting fish)
The shape of the fish must be correct, the fins and tail are intact. The opposite indicates repeated defrosting and freezing.
If the fish has already been gutted, then look at the color of the belly. It should be pinkish in color. The yellowness of the abdomen indicates improper storage of pink salmon and prolonged lying on the counter.
When buying pink salmon fillets, we again look at its color. The fillet should be pink in color without white, yellow or gray tints. The smell should be fresh.
Step-by-step recipes for preparing pink salmon “for salmon”
Pink salmon “under salmon” in brine
Ingredients:
- Frozen pink salmon - 1 kg;
- Table salt or sea salt (coarse) – 4–5 tablespoons;
- Boiled water - 1 liter;
- Vegetable oil, odorless.
Procedure:
- Preparing pink salmon for salting.
We wait until our fish defrosts a little at room temperature or on the bottom shelf of the refrigerator.
We cut off the head and fins, take out the insides, and wash them well from the inside.
Remove the skin, separate the meat from the bones and cut into portions.
- Prepare the brine.
In a liter of cooled boiled water, add 4-5 tablespoons of table salt (not iodized), mix everything thoroughly until completely dissolved.
- Salt.
Place the pieces of pink salmon in the brine and leave for 15–30 minutes. The longer we keep it, the saltier the fish will be.
We take the pieces out of the brine onto a paper towel and let the brine drain for a while.
Transfer to a plastic or glass container and pour in odorless vegetable oil.
After 6 hours, pink salmon is ready.
- Pink salmon will be ready in 6 hours.
Pink salmon “for salmon” without brine with sugar
Ingredients:
- Pink salmon - 1 kg;
- Table salt - 3 tablespoons;
- Vegetable oil, odorless.
Preparation procedure:
- Mix salt and sugar in a separate bowl.
- Pour half the mixture of sugar and salt into the pickling bowl.
- Lay out pieces of pink salmon fillet;
- Sprinkle the remaining mixture on top of the fish.
- Let the fish salt for three hours.
- Afterwards, blot the fillet with a paper towel to remove excess salt.
- Place the pieces in a storage container and season with vegetable oil.
- Pink salmon “under salmon” can be served!
Shelf life: up to 5 days in the refrigerator.
Pink salmon with salmon and lemon
Ingredients:
- Pink salmon - 1 kg;
- Granulated sugar - 1.5 tablespoons;
- Table salt - 1 tablespoon;
- Ground black pepper - 1 pinch;
- Unscented vegetable oil - 100 ml;
- Lemon - 2 pieces.
Cooking process:
- Cut pink salmon fillet into pieces.
- Mix salt with sugar and pepper.
- Cut the lemons into thin slices.
- Rub each piece with the pickle mixture and place in layers in a container.
- Distribute the lemon evenly between the layers of pink salmon.
- We give the fish 10 hours to salt.
- Next, add vegetable oil to the pink salmon and let it soak for another 3 hours.
- Pink salmon “under salmon” can be served!
Shelf life: up to 7 days in the refrigerator.
Pink salmon “under salmon” in a plastic bag
- Pink salmon (fillet) – 1 kg;
- Table salt - 3–4 tablespoons
- Ground black pepper - a pinch;
- Mustard powder - 1 tablespoon;
- Coriander - a pinch;
- Vegetable oil - 150 grams.
Cooking process:
- We separate the pink salmon fillet from the bones and skin.
- Without cutting into portions, rub a mixture of salt, sugar and pepper on both sides of the fillet.
- Roll the fish into a roll and put it in a plastic bag. We tie the bag tightly and wrap it in parchment paper.
- Leave in the refrigerator for a day, then turn the roll over to the other side and leave for another 24 hours.
- Next, remove excess salt with a paper towel and season with vegetable oil.
- Pink salmon “for salmon” is ready!
Shelf life in the refrigerator is up to 5 days.
Video: different recipes for preparing pink salmon “for salmon”
Pink salmon “under salmon” in brine
Pink salmon “under salmon” with sugar
Pink salmon “under salmon” with garlic
Currently, not many people can afford to buy real salmon caught in natural conditions. Pink salmon comes to our rescue; with the right salting method and well-chosen ingredients, it will taste no worse than salmon. The main thing is to be more careful when choosing fish in a store or market and use only the right ingredients for pickles. Your salted pink salmon will decorate any holiday table, and the low price will allow you to enjoy this delicacy on an ordinary day. We wish you good luck in cooking and bon appetit!
