Pink salmon in oil recipe for quick salting. How to salt pink salmon “for salmon”? Culinary tricks

Red fish meat has always been valued for its incredible taste and was considered a healthy delicacy. Particularly popular is the lightly salted representative of the seas, which is so convenient to use in salads and snacks. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so fatty, and in addition, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for pickling it and use odorless vegetable oil.

It's hard to find anyone who doesn't like red salted fish. True, many people can only afford such a delicacy on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And you don’t have to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.

Salting such fish is quite simple; the only difficulty lies in cutting it. It is necessary to remove the backbone, fins, remove the skin and clean the carcass of all entrails. You can leave the tail and head and cook them into a rich fish soup. The main thing is to do everything carefully so that the meat is well separated from the skin.

As soon as the pink salmon fillet is ready, you can start salting it.

1. For 1 - 1.5 kg of fish we need three tablespoons of salt and two tablespoons of sugar.
2. Mix salt and sugar in a plate and take a container and pour the prepared mixture into the bottom.
3. Place a piece of fish on top of it and sprinkle it with salt and sugar. Place the second piece on top and also fill it with the dry mixture.
4. Close the container and place in the refrigerator for 24 hours.

Quickly salted fish fillet

Salting pink salmon is a quick and inexpensive way to prepare delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their implementation.

But there are two main ways:

• dry when only spices are used;
• and wet, in which the fish is salted in a marinade or brine.

We offer you the simplest recipe for wet salting pink salmon in a hurry.

Ingredients:

• pink salmon (1 kg);
• three tablespoons of salt;
• three tablespoons of vegetable oil;
• six peppercorns;
• bulb;
• Bay leaf.

Cooking method:

1. Cut the prepared pink salmon fillet into pieces and place in a container for pickling.
2. Separately make the brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline solution. Place the bend and leave the workpiece at room temperature for 2 hours.
3. Then drain the brine and fill it with a new one made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
4. Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir and the fish will be ready in 20 minutes.

Salting pink salmon “for salmon”

Pink salmon is a very healthy fish, because it contains a whole complex of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.

The less you expose pink salmon heat treatment, the more nutrients it will retain.

Salting is considered the most reliable way to prepare it, especially since the recipe proposed below will allow you to pickle pink salmon “a la salmon” in a tasty and simple way.

Ingredients:

• pink salmon (1 kg);
• five tablespoons of salt;
• 100 ml sunflower oil;
• water.

Cooking method:

1. Cut pink salmon fillet into pieces.
2. Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Place the fish pieces in the salty solution for 15 minutes. Then we dry them with a towel and put them in a container in layers. At the same time, soak each layer with vegetable oil.
3. Place the fish in the refrigerator for 30 - 40 minutes.

How to deliciously salt fish in brine

Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.

It's quite simple to prepare; you only need salt, spices and a little time.

Ingredients:

• pink salmon fillet;
• five tablespoons of salt;
• two spoons of sugar;
• Bay leaf;
• two buds of cloves;
• three peas of black pepper;
• five peas of allspice.

Cooking method:

1. Cut the pink salmon fillet into small pieces and place in a container for pickling.
2. Prepare the brine. To do this, take water (1 liter of water for 1 kg of fish), add all the spices to it and put it on fire. As soon as the brine boils, cook it over low heat for 8 - 10 minutes.
3. Remove all the seasonings from the finished marinade and let it cool to room temperature.
4. Fill the pieces of fish with the resulting liquid, add a load and put it in the refrigerator for two days. Then pour out the brine, dry the fish and put it in a container.

Cooked in mustard sauce

Pink salmon can be used for pickling different recipes preparing the marinade. We offer interesting way pickled in mustard sauce. The fish comes out with a spicy, refined taste.

Ingredients:

• pink salmon;
• three spoons of sugar;
• three tablespoons of salt;
• five tablespoons of olive oil;
• two tablespoons of vinegar;
• spoon of sweet mustard;
• spoon of hot mustard;
• dill.

Cooking method:

1. Cut the fish fillet into equal pieces.
2. Take a deep container, grease its sides with olive oil and pour a little onto the bottom.
3. Lay out the fish preparations in layers, add dill, salt and sugar. Cover with a lid and place in the refrigerator for two days.
4. Serve salted fish with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.

Quick salting of pink salmon in one hour

Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.

Ingredients:

• pink salmon fillet;
• vegetable oil;
• salt;
• water.

Cooking method:

1. Cut the fish fillet into medium-sized pieces.
2. Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
3. Dip the fish pieces into the saline solution for 8 – 10 minutes. Then we take them out, dry them and put them in layers in a container, pouring vegetable oil on each layer.
4. Place in the refrigerator for 40 minutes.

Lightly salted fish in one day

To prepare lightly salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe is to rub it into fish fillet mixtures of salt and sugar. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaf and a few black peppercorns. Carefully cover the fish with the prepared mixture and place it in a container along with vegetable oil. Place in the refrigerator for exactly one day.

Juicy and aromatic lightly salted pink salmon can be prepared according to another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.

Ingredients:

• pink salmon (0.8 - 1 kg);
• spoon of salt;
• 1.5 teaspoons of sugar;
• ½ cup oil;
• two lemons;
• black pepper.

Cooking method:

1. Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
2. Cut the lemon into thin slices.
3. Mix salt, sugar and pepper. Rub the pieces of fish with the finished mixture and place them in layers in a container. Place lemon slices on each layer and place the mixture in the refrigerator for 10 hours.
4. After this time, fill the fish with lemon with vegetable oil and keep it cool for another 4 hours.

How to deliciously salt pink salmon after freezing

Pink salmon differs from other fish species in its specific color, which is why it is nicknamed “pink salmon.” It is impossible not to highlight the fact that this inhabitant of the seas is rich in fatty acids, which means that its consumption brings great benefits to our body.

Many housewives are interested in various questions about how to properly and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.

• The first is that you need to cook it immediately after defrosting.
• The second is the presence of a slight bitterness in the meat. Salt will reduce such an unpleasant aftertaste to a minimum, and spices will add a subtle flavor note.

Spices that go well with pink salmon include dill, parsley, white and black pepper, bay leaf, garlic, rosemary and mustard. For salting, it is better to use rock or sea salt, and it is recommended to do this in glass, ceramic or plastic containers.

There are also different ways to deliciously pickle pink salmon after freezing:

1. Lightly salted pink salmon. With this method, the fish is kept in a salty solution for a certain time.
2. Spicy salted fish. Aromatic herbs and spices are added to the salty solution.
3. Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
4. Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.

Salting pink salmon at home guarantees high quality of the final product, because in the recipes we do not use preservatives or shock absorbers that are harmful to the body. Therefore, rest assured that your copyright is small salty fish It will not only be tasty, but also as healthy as possible.

All over the world, red fish is known not only for its delicate and juicy taste, but also for its unique combination useful substances. Pink salmon is a delicious representative of the salmon species, and one of the best and most convenient methods of processing it at home is salting the fish. Despite the fact that cooking is a pleasure, you should remember and take into account the specifics of how to pickle pink salmon so that the process goes quickly and comfortably, and the result is a tasty and aromatic dish that will delight any cook and his family more than once.

Preparing for pickling

It’s quite easy to prepare very tasty salted pink salmon at home., if you choose the fish wisely and efficiently and necessary ingredients. There is no doubt that the main condition is perfectly fresh pink salmon.

In order not to make a mistake when purchasing, you should immediately pay attention to the appearance and smell: the smell should not be repulsive, it may smell a little like cucumber, the skin is usually smooth, even, without cuts or tears, the overall impression should be satisfactory and not raise doubts.

To cook salted pink salmon, you can take a frozen piece or whole fish, then you need to defrost it in advance and exclusively in a natural way, under no circumstances put it under hot water, in an oven or microwave. It is important to preserve the benefits and nutrients. The skin, of course, can be removed, but true experts recommend leaving it and salting it directly in it.

There are a few more secrets for salting pink salmon at home:

• For pickling, it is better to choose proven and high-quality manufacturers who guarantee a “pure” product, not weighed down by a phosphate solution;
• Glassware will help preserve the taste at all stages of cooking - it is better not to use metal and plastic;
• Removing fins is much more convenient and easier with the help of special scissors, since a knife can damage the skin and partially disrupt the technology for quick and tasty salting of fish.

You can salt it whole or in pieces; there is also the option of dividing it into thin slices to speed up the process and increase the number of options for further use of the finished product.

Dry salting technique

There are four basic recipes for how to quickly and tasty salt pink salmon at home: lightly salted (keep the fish in a salt solution for some time), spicy salting (add various spices, seasonings and herbs to the solution to taste to enhance the astringency and aroma), dry salting (grate salt and sugar, exclude water) and salting in oil (use vegetable oil as the basis for the marinade).

Classic way

For this recipe, it is customary to take salt and sugar and rub the carcass thoroughly on all sides.

If you want to deviate from the traditional algorithm, you can add dill, parsley, rosemary, bay leaf, mustard or a little lemon. It is strongly advised not to use iodized salt, so as not to interrupt the individual taste of the seafood. After rubbing, the fish should be immersed in a container or any convenient container and left in the refrigerator for a day.

It will be great to press the fish on top with some kind of weight for maximum impregnation. The rule is simple: the longer pink salmon is in this state, the saltier it becomes, so you can easily adjust the resulting taste. The maximum salting period is three days. Then the carcass should be taken out, thoroughly cleaned of salt, sugar and seasonings - that’s it, the homemade salted fish is ready.

"Wet" pickling

The name itself hides the answer to the question, what exactly is the difference between dry and wet ways to quickly and tasty salt pink salmon. For wet pickling, the recipe is as follows:

• For fish, take large-sized dishes, since in the future it will contain not only fillets or pieces, but also water;
• Two liters of water are brought to a boil, then spices are added as desired. A proven combination is two bay leaves, 70 grams of salt and one teaspoon of black peppercorns;
• Boil water with seasonings for another 10-15 minutes;
• The broth is given time to cool, and then it is necessary to strain it;
• The last step is to pour the mixture over the fish and leave it in the refrigerator to soak for one day.

The recipe for pickling pink salmon in a marinade is similar, but initially you take half a liter of water, and then do not filter it, but pour the solution over the fish in a container and also leave it in the refrigerator to marinate for a day. After a day, the water must be drained, and the fish is ready. This is the easiest way to deliciously marinate fish.

To reveal everything taste palette pink salmon, you can pour it with vegetable oil. This way all the smells and shades of taste will be able to sparkle much brighter and stronger.

Pink salmon meat can sometimes turn out to be too dry, then there is a solution: salting pink salmon for salmon right at home. This cooking method will provide the fish with greater juiciness and the right fat content..

If suddenly the fish is too salty, then you should rinse it under water to the desired degree of salting. You can leave it to soak for half an hour to an hour.

Homemade salting of pink salmon involves many different methods and combinations. Here are a few more that guarantee excellent taste and culinary success.

Fish with butter and lemon juice

For preparation you will need:

• 1 kg of pink salmon;
• 1 large lemon;
• 2 tablespoons salt;
• one teaspoon of sugar;
• 150 g sunflower oil;

Rinse the fish thoroughly, remove the head, fins and tail, also remove the backbone, large and small bones. Remove the skin and cut the fish into five to six pieces. Rub the slices with salt and sugar, then cut the lemon into thin slices, after removing the seeds, and alternate layer by layer of fish and lemon in the container. The last layer should be lemon. Pour the resulting mixture with sunflower oil, seal and leave in the refrigerator for a day. After a day, the fish is completely ready.

Pink salmon fillet with mustard

Ingredients:

Thoroughly clean the fish, remove the head, tail, fins and bones. Rinse. Carefully cut into four identical pieces. You need to take a large container, grease the walls and bottom with oil, arrange four pieces tightly, rub sugar, salt and dill on top and between them. Close the container well and leave in the refrigerator for forty-eight hours. After two days, take out the fish, mix sweet and spicy mustard, olive oil and vinegar and serve either as a separate sauce, or by covering the pink salmon with sauce on top.

Pink salmon will be very good in combination with a concentrated sugar solution, with spicy spices, with hot sauce, with onions and vinegar.

Attention, TODAY only!

Red fish is really tasty. This dish can be eaten both on holidays and on ordinary days. One of the most common methods of preparing fish products is salting. Let's find out how to do it correctly at home.

What to pay attention to when salting

Salting at home is a quick and cheap method of salting a product. Fish can be kept in the cellar for no more than 4 days and served with various foods. For example, salted fish can be part of a sandwich, pancake, salad, roll, or a regular appetizer as a side dish.

Bread with butter and pink salmon – great choice for a festive table, when you want to satisfy the hunger of guests or give to a capricious child who does not want to eat anything. But in order for the dish to bring only benefits, it is important to choose the right fish.

There are also tips that you should familiarize yourself with before salting fish:

1. You can pickle fish either chilled or frozen.
2. During the purchasing process, we need to choose a whole fish, so that both the head and everything inside are beaten, this will help determine its freshness. There should be no damage to the peel. We also check the elasticity of the carcass and the color of the meat itself (pink). We choose a product of natural color without a strong odor.
3. It is forbidden to defrost fish unnaturally, that is, in hot water or on the stove. It is better for it to thaw gradually (inside the refrigerator). Otherwise, when cutting, pieces of fish will fall apart.
4. After cleaning, wash it with water and wipe it with a paper napkin.
5. Glass or plastic containers are suitable for pickling.
6. Select large salt crystals.
7. It is important to wait until the filling has cooled, otherwise the fish will turn out boiled.
8. If we need a load, a jar filled with liquid will do.
9. Salted fish should not be stored for more than a week (inside the refrigerator).
10. Spices should be added in tablespoons.

Tender and healthy fish

Pink salmon – a good choice. Its meat contains a lot of protein and is elastic. The fish is also called pink salmon. It is very healthy due to its high content of fatty acids and fish oil.

Thanks to the elasticity of the fillet, it perfectly absorbs the salty product. It will literally take 1 day to prepare.

What seasonings are used for pickling?

Please note that the fish meat is slightly bitter. Salt allows you to completely get rid of this bitterness, but most housewives also add sugar to make the taste of the fish subtle and delicate.

In addition to the main seasonings, the following spices are added to the fish:

• pepper;
• vegetable oil;
• mustard;
• garlic;
• herbs;
• Bay leaf.

Usually, in order for the fish to release unnecessary moisture, a heavy object is placed on it.

What is the best way to salt fish - whole or in pieces, with or without skin?

Both whole fish and pieces are suitable for salting. You can cut it into very thin slices, this will allow the dish to pickle even faster (literally in a couple of hours). In addition, finely chopped fish is perfect for sandwiches.

Also, depending on your wishes, you can remove the skin or leave it. The salting process also makes the skin very tasty.

We also need to pay attention to the fact that there are 2 methods of salting - dry and wet. When dry, we simply rub the fish with spices. When wet, the fish is cooked in a marinade. The resulting brine can also be consumed, but be careful, it turns out very salty, sometimes even saltier than the fish itself.

So, let's start cooking pink salmon.

This classic recipe. It will take several days to prepare, but the dish will turn out delicious.

• pink salmon 1 pc.;
• salt 3 tablespoons;
• sugar 1 spoon.

1. We cut up pink salmon. Remove the giblets and head. Cut the fish lengthwise into 2 parts.
2. We need to get rid of the bones.
3. Mix the spices.
4. Rub the carcass with the resulting mixture.
5. Place the fish in a wide container.
6. Press down with a heavy object and leave it indoors for half an hour.
7. We remove the load. Place the container in the cellar for 3 days.
8. Turn the dish over 2 times a day to ensure even salting.
9. Remove the skin from the finished fish and wipe it with a paper napkin.
10. Bon appetit.

The taste of the meat is delicate, and the dill adds freshness.

We will need the following ingredients:

• pink salmon 1 pc.;
• vegetable oil 2 tablespoons;
• salt 3 tablespoons;
• sugar 3 spoons;
• dill 1 bunch.

The dish is prepared as follows:

1. We remove the insides of the fish, cut off the head, all inedible parts and the skin.
2. Cut the meat into large pieces.
3. Place the fillets in a deep container. Lubricate with oil.
4. We make a mixture based on spices and chopped herbs.
5. Sprinkle pink salmon with mixture.
6. Cover with cling film.
7. Press down the fish with a weight.
8. We take it to the cellar for 48 hours.

Alcohol in combination with vegetable oil can make the taste of fish similar to the taste of salmon.

The following products are needed:

• pink salmon 1 pc.;
• water 1 l.;
• salt 5 tablespoons;
• sugar 2 spoons;
• 5 black peppercorns;
• cognac 1 spoon;
• vegetable oil 3 tablespoons;
• ground black pepper.

Cooking algorithm:

1. Boil water. Add dry spices to it. Mix in.
2. We wait until the brine cools down.
3. At the same time, we deal with the fish - we remove the head and all inedible parts.
4. Transfer the meat into a deep container.
5. As soon as the brine has cooled, mix it with cognac and pour over the fish.
6. We wait 20 minutes for the fillet to absorb the marinade.
7. Transfer the fish to a sieve. It is necessary that the liquid drains from it.
8. Wipe pink salmon with paper napkins.
9. Take a small container. Lubricate its bottom with oil.
10. Place the fish there in 1 layer. Cover it with oil and add ground pepper.
11. Now the next layer of fish. Spices again.
12. Lay out the rest of the fish in layers. Cover. We store it in the cellar for a day.

The dish turns out lightly salted.

You will need the following:

• pink salmon 1 pc.;
• bay leaf 2 pcs.;
• 4 peppercorns;
• salt 4 tablespoons;
• sugar 2 spoons;
• vegetable oil 3 tablespoons.

The dish is prepared as follows:

1. We remove everything from the fish that we will not eat.
2. Cut the meat into small pieces.
3. Prepare a small container. Throw pepper and bay leaf inside.
4. Cover the fish with a mixture of sugar and salt.
5. Put it in a jar.
6. We press with a load.
7. Store directly in the kitchen for about 5 hours.
8. Then you need to pour in vegetable oil. No need to stir.
9. Close the container and place it in the cellar for 48 hours.

Spicy spices make the fish more flavorful.

We will need the following products:

• water 1.5 l.;
• pink salmon 1 pc.;
• bay leaf 2 pcs.;
• mixture of peppercorns 1 tsp;
• salt 6 tablespoons;
• sugar 3 spoons.

To prepare the dish, do the following:

1. Pour boiled water over dry spices and mix.
2. We remove all excess from the fish. Cut the meat into large slices and place in a container.
3. Pour the brine into the fish. We close the jar. Shake it up.
4. We put the dish in the cellar for a day.
5. Can be eaten with brine.

This combination of ingredients is unusual, but it will allow the fish to become more piquant.

Ingredients:

• pink salmon 1 pc.;
• water 300 ml;
• salt 2 tablespoons;
• sugar 1 spoon;
• mustard 1 spoon;
• vinegar 1 spoon.

We do the following:

1. We clean the fish and remove all excess.
2. We cut the fillet into small pieces.
3. We are preparing the container. Pour water into it. Dissolve all the spices and herbs in it. Mix.
4. Place pink salmon in brine. Press down with a heavy object.
5. Place in a cold place for 5 hours.

This recipe will cook the fish whole. You can cut it into pieces, but it may end up being too salty.

The following products will be required:

• pink salmon 1 pc.;
• salt 1 spoon;
• sugar 1 spoon;
• black pepper 4 peas;
• bay leaf 2 pcs.;
• parchment.

The dish is prepared as follows:

1. We remove all inedible parts from the fish. You don't have to remove the skin. We don't cut the fish, we will cook it whole.
2. We need to crumble the bay leaf. Mix it with spices.
3. Rub the fish with spices.
4. Wrap pink salmon in parchment.
5. Press down with a heavy object.
6. We leave the fish directly in the kitchen for 24 hours.
7. Before eating fish, it must be washed in water.

Taranka is a dry fish that is often prepared at home. And we can use pink salmon to cook it.

We need the following ingredients:

• pink salmon 1 pc.;
• salt 6 tablespoons;
• gauze.

We do the following:

1. We remove the insides of the pink salmon. You can also cut off the head, or leave it, we won't eat it, but the fish will look better with the head. We leave the skin so that the fish does not crumble during the drying process.
2. Place the whole fish in a container. Add salt. We place a heavy object on it. This will not only allow all unnecessary juices to escape, but also gives the fish the appropriate appearance, usually the tarantula is thin.
3. We store the fish directly in the kitchen for 1 day.
4. Now the fish needs to be hung in a well-ventilated place. For example, on the balcony, or in the kitchen, if you have good ventilation. The fish should be covered with several layers of gauze, as it strongly attracts flies and other pests.
5. We are waiting for the pink salmon to dry. It usually takes 7-14 days.
6. The fish turns out very tasty.

Pink salmon with onions

You can use both the meat itself and onions, they will also turn out spicy.

Ingredients:

• pink salmon 1 pc.;
• onion 100 gr.;
• water 500 ml;
• vegetable oil 60 gr.;
• bay leaf 2 pcs.;
• peppercorns;
• salt 3 tablespoons;
• sugar 0.5 tsp.

Prepare as follows:

1. We remove all inedible parts from pink salmon. Cut pink salmon into slices.
2. Prepare the marinade. Dissolve spices in water. Pour the filling into a glass container.
3. Place the slices in the same container. We store it right in the kitchen for 2 hours.
4. Cut the onion into large half rings.
5. As soon as time has passed, place the onion on the fish. Fill the dish with oil.
6. Place the container in the refrigerator for 2 hours. The fish will be lightly salted.
7. Serve with butter and onions.

Lightly salted fish is usually prepared with garlic. It won't be too salty, but the advantage of this recipe is that it can be prepared in just an hour.

We need the following ingredients:

• pink salmon 1 pc.;
• salt 5 tablespoons;
• onion 1 pc.;
• garlic 2 cloves;
• vegetable oil 1 spoon;
• water 150 ml.

The dish is prepared as follows:

1. We focus on all unnecessary parts of the fish. We cut the fillet into thin pieces.
2. Rub the pink salmon with salt.
3. Place the fish in a plastic container. Let's close.
4. Store at room temperature for 45 minutes.
5. Cut the onion into small pieces. I pass the garlic through a press.
6. Transfer the fish to a plate. Sprinkle with onions and garlic. Drizzle with vegetable oil.
7. We wait 15 minutes until the fish is soaked in spices and oil.
8. Can be served.

Note!

If you cut the fish into thick pieces, it will take longer to cook until it is well seasoned with salt.

There are many recipes for making salted pink salmon at home. There are many different seasonings you can use. Don't be afraid to experiment. This will help you find the recipe you like best.

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Good morning everyone!

Today I decided to make a post on salting pink salmon, namely at home. If you are tired of buying fish every time and complaining about its taste, then this article is just for you. We will figure out how to salt this delicacy so that the red fish turns out moderately salty, tasty, and the taste is awesome and incomparable. So that it just melts in your mouth, the flesh is juicy and tender. Are you ready for secrets?

Then catch these simple and quick recipes and write them down on a piece of paper or add the article to bookmarks so as not to lose it. After all, in winter, especially closer to the New Year, this topic is in great demand among us Russians). Or on other holidays, we often cook and serve such “delicacy”. And also quite a lot has been invented from pink salmon and (as well as with and). And all because it is rich in useful substances that have a positive effect on all human functions. For example, it contains a lot of phosphoric acid, omega-3 and pyridoxine.

In general, while I’m writing the introduction here, I’m sitting here licking my lips and in anticipation that soon, like you, I’ll get this unrealistically fabulous delicacy out of the refrigerator. And I will treat everyone and enjoy the taste myself. Mmm... you definitely won’t be ashamed to lick your fingers.

Well, let's go or run to the kitchen to create! I wish everyone a successful ambassador!

I’d like to go straight to the most common and really quick and budget-friendly recipe for pickling pink salmon. Do you know why? The fact is that the red fish will need to be cut into small pieces and kept in brine for literally 30 minutes. Yes, this is the trick, the cooking option is just a bomb. There will be no one indifferent, this is proven by my own experience.

The result will be pink salmon, like salmon (or I often hear it like salmon), which will fit perfectly on any sandwich, or serve as a slice or appetizer.

And the ingredients are generally funny, look, nothing extra, just salt, sugar, water and vegetable oil. And of course, the “prom queen” herself.

We will need:

Stages:

1. Separate the red fish fillet from the spine, fins, and ribs. If you wish, you can remove the skins immediately, or do this work a little later.

Important! If your pink salmon is frozen, then there is nothing to worry about, but on the contrary, your sharp knife can easily handle it.

2. Once everything is ready, chop the fillet into slices around 2 cm.

3. Afterwards, make the marinade according to plan, add 1 liter of cool boiled water, 5 tablespoons of salt and 1 level tablespoon of granulated sugar. Stir the mixture until the grains melt.

4. Immerse the workpieces in brine at room temperature for 30-40 minutes.

6.Now prepare any glass container into which pour a little vegetable oil at the bottom. And lay out the fish in layers. A layer of pink salmon, a layer of oil, and so on until the container is filled.

To ensure uniformity of the oil, shake the container with the contents.

7. Let the fish stand in a cool place, for example in the refrigerator for 1.5 hours. And then use it as directed. Have a nice adventure!

Pink salmon with skin and incomparable taste - tasty and fast

Red fish is quite often used in recipes; salads and others are prepared from it. But not everyone can afford to buy such a delicacy. Special if it is salmon or trout. Therefore, one way was invented to make something similar to salmon from ordinary pink salmon. Of course, there are distinctive features, I cannot say that the taste is the same, but still, it turns out very tasty.

There is a solution, take this economical option and cook lightly salted pink salmon with me, this is an excellent pickling option, believe me. It turns out tender and very juicy!

We will need:

• and another slice of lemon for each layer

Stages:

1. Clean the pink salmon from scales (they are small, if the carcass has already been gutted, then skip this moment). Remove all the insides and the head, gills, tail and fins. Then rinse well in running water.

Carefully open the carcass and remove the central bone and ribs (bones). Using a knife, feel the main bone at an angle and cut the fish.

2. Once the fillet is ready to use, remove the bones from it; they can be easily removed by hand. For convenience, cut each piece in half. Don't remove the skin.

3. In a bowl, combine 2 tsp sugar and 3 tsp coarse salt. Remember the bay leaf with your hands and bring it here. Grind the black peppercorns and allspice with a mortar into small crumbs and place here. Stir.

4. Place the red fish on foil and sprinkle it with the prepared pickling mixture. Then add the fillet again and again salt, sugar and spices, etc. with all the pieces. Place another slice of lemon on each layer.

Cover with foil and place this lump in a container (if you don’t take it, the juice will release and stain the shelf) and store in the refrigerator for a day or 24 hours.

Advice! The fish can be wrapped not in one layer of foil, but in two.

The very next day you can take a sample.

5. Open the pink salmon and rinse it a little under running water.

6. As you can see, the red fish turned out not dry, as is typical for it, but rather soft and filling. Lick your fingers! Bon appetit!

Lightly salted pink salmon: it turns out tender and juicy like salmon in 10 minutes

Want to learn how to quickly salt? I can’t say that it will be possible to do this in 10 minutes, but then during this time you will be able to eat it). That's why the recipe is called that). In addition, you can safely, without looking back, if there is a holiday in your house, you can also marinate. To be sure, the festive table was a success.

We will need:

Stages:

1. Cut the whole fish). Use a knife to remove all the entrails, fins, head and of course the bones. Once the fillet is ready, take a glass dish and build a bed of salt on it.

2. Sprinkle the bottom of the dish with it, and place pieces of red fish as shown in the photo. Mask it too with a pickling mixture (mix 2 tbsp salt and 1 tbsp sugar in a cup).

3. Place the pieces on top (skin side up) and also sprinkle with the pickling mixture. You can help with your hands so that it is more or less even.

4. Leave the pink salmon to salt in a cool place under closed lid for 5 o'clock. And then rinse it under running water and chop it into identical pieces, but first remove the skin.

5. Place the blanks in a plastic container and grease each layer with vegetable oil, starting from the first. Serve chilled with good mood And . Have fun!

Salted pink salmon in pieces - fabulously delicious

The next recipe is somewhat similar to the previous one, but the fish is marinated immediately with small pieces. That is, you can immediately enjoy the amazing taste, it’s a bomb, simply delicious!

We will need:

Stages:

1. Clean the pink salmon carcass from everything unnecessary and from the skin, and cut it with a kitchen knife into cubes 1.5-2 cm thick. Pour salt mixed with sugar into a deep bowl. Also scatter peppercorns and bay leaves.

Lay out the fish in layers and cover each layer well with the pickling mixture.

2. Once all the ingredients are used up, cover the cup with a lid and place in the refrigerator for 24 hours. And then eat to your health!

How to salt whole pink salmon in 24 hours

This method may seem interesting to some, and maybe even wild, but this is exactly what they do in the Far East or Sakhalin! You can salt red fish different ways, but this recipe uses only salt, there is nothing to interrupt it with. But you can put seasonings and pepper at your discretion.

We will need:

Stages:

1. Rub the gutted pink salmon, but with the head (you can trim it off), thoroughly with salt.

2. As soon as the pink salmon is thoroughly coated with coarse salt, immediately wrap it in foil or in a baking sleeve. Place in the refrigerator for 1 day, although the author claims that it is better to leave it for 5-6 days (for me this is a very long time), and then use it as directed. As with, shake the salt. As you can see, it turned out delicious, simple and without any problems. You think that there is a lot of salt here, but again, no matter how you look at it, you can adapt, but all the bacteria and helminthic “bags” will die.

Do you know, according to experts, salting of red fish and other salmon should be calculated using the following formula: for 1 kg, in this case pink salmon, 270 g of salt is taken. But, in my opinion, this is too much, it turns out very salty.

Pink salmon salted at home using the dry method - quickly and efficiently

And let's talk about more in a simple way salting, only this time we will use only two additional ingredient, this is salt and sugar. Nothing extra, so that there is an unsurpassed, uninterrupted taste. Try it, friends!

We will need:

• pink salmon
• sugar

Stages:

1. Divide the delicacy into parts, remove all entrails and fins, head, etc.

2. Prepare a clean pink salmon fillet for work and sprinkle it well with salt (1.5 teaspoons of salt and 0.5 teaspoons of sugar for each layer). Let the fish salt for at least 5 hours in the refrigerator, cover with cling film.

3. Then rinse under water and cut into portions, peeling off the skin.

4. Take the sample quickly, put it on a piece of bread or loaf with butter and in your mouth. Have fun in the kitchen!

How to cook red fish in oil and onions

An incredibly simple recipe that should be in any cook’s repertoire. What are you waiting for? Take it as a bookmark or write it down in a notebook.

We will need:

Stages:

1. Remove all scales, fins and head from the salmon fish. Build a fillet), separate the flesh from the bones and backbone. Chop pink salmon into slices.

Start putting the pieces into the pan, soak each one in coarse non-iodized salt. Keep warm for 30 minutes and then rinse them in water.

3. Make a bend and wait 1 hour in the refrigerator. After a while, please your tummy and your loved ones and family. Happy discoveries!

Video on how to salt red caviar from frozen pink salmon

I would like to show you a story where the hostess explains in detail how this can be done in a couple of minutes. Usually, there are no problems with salting caviar if you know how to properly remove the film from it. How do you do it? Share your secrets. I know that you can place this delicacy in warm water, and manually separate each egg from the film, or use a dough hook and a whisk. Wow, we weren’t scared, but in fact, all these methods are effective!

Well, then sprinkle it with salt and add vegetable oil if desired. You can eat almost immediately.

This article has come to an end. I hope that now you, like me, will salt pink salmon at home, and not buy it in stores at exorbitant prices. After all, as it turned out, in fact, nothing is difficult. It’s a pleasure to prepare it, and then to taste it. This is probably the most pleasant moment!

I wish you all good luck and sunny weather. Bye bye.

Best regards, Ekaterina

Pink salmon belongs to the valuable species of fish from the salmon family. It is also called pink salmon. Pink salmon live in fresh and salty waters. It has excellent taste and a large number of useful components: iodine, chromium, phosphorus and vitamin PP, Omega 3. It contains a lot of protein, so it is very nutritious and at the same time quite low in calories, 100g of pink salmon contains only 140 Kcal.

It is known that during heat treatment most of the vitamins and microelements are lost, and raw fish It is dangerous to eat. Most useful and delicious product You can get it by salting pink salmon yourself at home.

When salted, this product retains the highest possible content of nutrients; it is a decoration for the most exquisite holiday table. Pink salmon can be easily purchased at any supermarket. However, manufacturers often violate technology and even use additional, clearly harmful chemical additives to extend the shelf life of an expensive product. When you pickle yourself, the chances of getting a high-quality product increase significantly.

In order to get truly tasty and healthy pink salmon, you need to follow some important rules:

1. Choose a fresh and high-quality carcass.
2. Frozen fish needs to be defrosted naturally, then its meat will retain its structure, be juicy and tasty.
3. Thawed fish must be cleaned and cut, removing the entrails, fins and head. After which, be sure to rinse well with clean water.
4. Cut the carcass along the spine and remove all rib bones.

How to choose pink salmon

It is sold in different types, whole and gutted, with and without heads, separate pieces and trimmings. It is quite difficult to choose high-quality fish, due to the fact that this product has a fairly decent price; sellers use various tricks and tricks to increase its cost and sales time.

An experienced housewife is unlikely to have problems choosing fresh or chilled fish. However, it is not available to everyone and is most often sold frozen. To choose a quality frozen product, you need to use the following tips:

1. Pay attention to the amount of ice. There should not be a lot of it, a maximum of 1-2 mm of glaze.
2. A deformed carcass indicates that it has been frozen and thawed several times. You shouldn't take this one. It has little benefit, and the taste may not be as pleasant as it should be.
3. It is very important to pay attention to the color of the meat. It must be Pink colour. The white color of the meat indicates that it is frozen or caught immediately after spawning and there are few nutrients in it.

Most often, stores sell already gutted pink salmon.

But if you are lucky enough to get a whole fish, the procedure for preparing the carcass should be as follows:

1. Defrost, but not completely. When it is slightly frozen, the cutting process will be much easier. Then rinse with tap water, washing away all dust, dirt and mucus. Blot dry with a paper towel.
2. From the anus to the head, use a sharp knife to make a cut along the belly and remove all the entrails.
3. Cut off the head behind the front fin along with the bone.
4. The scales are cleaned in the direction from the tail to the head, against its growth. During the cleaning process, a lot of scales accumulate on the knife, so it needs to be wiped with a napkin periodically. To prevent scales from scattering in different directions, it is better to clean the fish with slow movements. Another way to avoid scales from scattering is to clean them in a bowl of cool water.
5. Rinse with water and separate the tip of the tail from it. Then put it on top of a bowl and put it in the refrigerator for 40 minutes to drain off excess water and ichor.

The head, part of the tail and fins can then be used to prepare tasty and nutritious fish soup. It is imperative to remove the gills and eyes from the head, otherwise it will taste bitter. Then the fish giblets can be placed in the freezer, where they can be stored until needed.

1. If you plan to salt the fish in pieces, the carcass must be cut into steaks, approximately 1.5 -2 cm in thickness. Bone-in steaks are cut with a sharp knife, starting from the fullest part of the body of the carcass on the back. The bone is easily cut by pressing firmly on it with a knife.
2. The fins are removed using kitchen scissors or a sharp knife.
3. Many people prefer to use fish fillets directly for salting, without bones. In order to prepare it, you need to position the carcass with its tail facing you and make an incision from head to tail along the vertebral bone to the lower fin. At the point of attachment of the tissues, separate them from the bones using a knife or kitchen scissors. Do this on both sides. Separate the rib bones by picking them up with a knife from the side of the spine.

How much time to salt

In order to pickle pink salmon, you will need:

• 1 hour - lightly salted;
• 2 hours - salted;
• 12 hours or more - for long-term storage.

Dry pickling classic recipe

There are a great many recipes for salting red fish. The basis of all of them is classic salting using a dry method with a minimum set of ingredients.

Ingredients:

• pink salmon - 1 fillet;
• salt - 50 g;
• sugar - 20 g.

Preparation:

1. Place sugar and salt in a bowl and stir.
2. Rub the fillet with this mixture and wrap tightly in cling film. Place in a cool place for 2 hours.
3. After this time, remove excess salt with a knife and carefully remove the skin. You can eat fish.

It is imperative to remove excess water with a napkin before salting. Liquid reduces the shelf life of this product, creating an additional environment for the reproduction and growth of bacteria.

Lightly salted pink salmon with sweet and sour sauce

Cranberry sauce goes well with savory dishes. This serving option will make the treat simply unforgettable for guests.

Ingredients:

• fish fillet - 1 kg;
• sugar - tablespoon
• salt - a third of a glass;
• orange - 1 piece;
• dill - a couple of sprigs.

• fresh cranberries - 1 cup;
• honey - 2 tbsp. l.;
• juice of 1 lemon;
• starch - 30 g.

Preparation:

1. Wash the fillet under the tap and leave to drain in a colander for about 1 hour. Blot with a paper napkin.
2. Thinly slice the orange into half rings. Finely chop the dill.
3. Combine salt and sugar and rub the fillets with them. Sprinkle with dill and place orange slices on top.
4. Place under pressure in the refrigerator for 12 hours.
5. Wash the cranberries well and let the water drain. Grind in a blender to a puree-like consistency.
6. Mix starch with lemon juice.
7. Combine all ingredients for the sauce and bring to a boil, stirring vigorously.
8. Serve the treat to the table, seasoning it with sauce.

Preparing the brine: salting in the classic way

Ingredients:

• whole pink salmon - 1 kg;
• water - 1 liter;
• salt - 200 g;
• vegetable oil - optional.

Preparation:

1. Defrost the carcass. Remove the skin from it, remove the head, tail, spine, and rib bones. Cut into pieces about 2cm.
2. Bring the water to a boil and cool. Stir the salt in it until completely dissolved.
3. Place the fish in water for 25 minutes. Then take it out and blot it with a paper towel.
4. Transfer the pink salmon pieces into a glass container.
5. After 5 hours, the fish can be eaten. For long-term storage, it is poured in layers with vegetable oil.

Salting in pieces

Ingredients:

• water - half a liter jar;
• finished fillet - 1 kg;
• sugar - 30 g;
• salt - half a glass;
• oranges - 2 pcs.;
• several sprigs of dill.

• olive oil - 2 tbsp. l.;
• mustard - 1 tbsp. l.;
• honey - 1 tbsp. l.;
• vinegar - 0.5 tbsp. l.

Preparation:

1. Rinse the fillet with water and wipe dry with a paper towel. Cut into pieces about 3-4 cm.
2. Peel the oranges and cut into rings.
3. Finely chop the dill sprigs with a knife.
4. Mix sugar with salt. Rub the pieces with this mixture and place them in a food container or jar.
5. Cover with orange slices and sprinkle with chopped dill.
6. Place in the refrigerator for 24 hours.
7. After this time, prepare the sauce by mixing its ingredients in the indicated proportions until smooth.
8. Cut the salted fillet into slices slightly larger than 1 cm. Place on a plate and pour over the sauce. If desired, you can pour lemon juice and garnish with olives and herbs.

With vodka

Fish contains iron; during salting, it can oxidize, which gives the product a metallic taste. Alcohol is needed to preserve the natural taste. Cognac can add a specific note to a dish, but not everyone likes it. Vodka won't change it in any way. This is also worth considering.

Ingredients:

• pink salmon fillet - one and a half kg;
• sugar - 1 tbsp. l.;
• salt - 2/3 tbsp.;
• cognac or vodka - 100 ml;
• dill, saffron and pepper to taste.

Preparation:

1. Thaw the fillet and rinse well with cold water. Dry and place in a container, meat side up.
2. Mix salt, pepper, sugar and finely chopped dill. Add saffron.
3. Add vodka to the seasoning mixture; there should be enough of it to make a paste.
4. Coat the meat side of the fillet with the marinade and place it skin side up. Place in the refrigerator for 24 hours.
5. After this time, remove excess salt with a knife and leave the fish in the refrigerator for another 2 days.

Season whole with aromatic herbs

You can do without herbs by simply using dry pickling. This recipe is very simple and does not require additional preparation of marinades, and the fish turns out very unusual. As a complement to festive table You can prepare mustard sauce, which perfectly complements the taste of the finished dish.

Ingredients:

• whole carcass - 1 piece;
• sugar - half a glass;
• coarse salt - 2/3 cup;
• favorite herbs (Italian, oriental, Asian).

For the sauce:

• mustard beans - ½ tbsp.;
• juice from one lemon;
• refined sunflower oil- 2 tbsp. l.

Preparation:

1. Clean the carcass from giblets, remove the head, fins and tail. Rinse under running water and dry with a paper towel.
2. Mix aromatic herbs with a mixture of sugar and salt.
3. Sprinkle the fish well with spices and place it in a deep bowl or pan. Place a plate on top, and put pressure on it, for example, a jar of water. Place in the refrigerator for 2 days.
4. After this time, remove the pink salmon and rinse it under water to remove salt. Leave to drain in a colander for 40 minutes. Then blot with napkins or paper towels. Cut into portions and you can eat.
5. Make a sauce by combining mustard seeds, lemon juice and vegetable oil, and pour it over the fish. Serve to the table.

How to salt salmon

This variety of fish can be a worthy alternative to the more expensive representative of the salmon family - salmon. It is more affordable and more often found on sale, but is not inferior to it in taste and beneficial properties.

Ingredients:

• boiled water at room temperature - 1300 ml;
• vegetable oil - 100 ml;
• salt - 1 glass without a slide;
• large onion - 1 pc.;
• lemon - half the fruit;
• fillet - 1 kg.

Preparation:

1. Cut the fillet into pieces about 2 cm each;
2. Dissolve salt in cooled boiled water. Immerse the fillets in the solution for 10 minutes.
3. Drain the liquid and place in a colander for 30 minutes to drain off any remaining water. Then dry the carcass with a napkin or paper towels.
4. Place in layers glassware, pour vegetable oil over each layer and place in the refrigerator.
5. After an hour, the dish can be served, garnished with onion rings and lemon slices. Additionally, you can use fresh herbs.

Salting in 1 hour

When guests warn about their arrival just a couple of hours in advance, the issue of refreshments becomes very acute. The problem can be easily solved if frozen pink salmon fillets are sold in a nearby supermarket.

Ingredients:

• pink salmon fillet - 0.8 kg;
• boiled water - 0.4 l;
• olive oil - 70 ml;
• salt - ¼ cup.

Preparation:

1. Thaw the fillet so that it remains slightly frozen, and cut into pieces about 2 cm.
2. Completely dissolve the salt in the water and immerse the fish in it for about 10 minutes.
3. Remove from brine and wipe dry with paper towel.
4. Place in a container in layers, pour vegetable oil over each layer. Place in the refrigerator for 45 minutes. At the end of this time, the dish is ready and can be served.

Pickled pink salmon

This recipe makes the fish very tender and flavorful. Guests and family members will definitely love it. It will become a highlight and decoration of any holiday table.

Ingredients:

• 1 carcass;
• apple cider vinegar - 2 tbsp. l.;
• onion - 1 pc.;
• salt - 1 tbsp. l. with a slide;
• sugar - 1 tbsp. l. with a slide;
• coriander seeds - 1 tsp;
• refined vegetable oil - 3 tbsp. l.;
• ground black pepper - 0.5 tsp.

Preparation:

1. Separate the fillet from the fish and cut into portions.
2. Mix spices in a separate container.
3. Rub the pieces with the spice mixture. Place in a large bowl, cover with cling film, and place pressure on top. Leave at room temperature for an hour. Then place in the refrigerator for 24 hours.
4. After a day, remove the fish and wash with cool running water.
5. Add onion, cut into thin half rings, and mix well.
6. Then pour in vinegar and vegetable oil and marinate at room temperature for 2 hours, stirring occasionally every 15-20 minutes.

Place the finished fish in the refrigerator for 25 minutes and can be served.

Ingredients:

• fish steaks - 1.2 kg;
• vinegar - 30 ml;
• sunflower or olive oil - 50 ml;
• boiled chilled water - 60 ml;
• cinnamon - level teaspoon;
• cloves - 5 pieces;
• seasoning for fish - 30 g;
• bay leaves - 3-4 pcs.;
• allspice peas - 10 pieces;
• sugar - 80 g;
• salt - 100 g.

Preparation:

1. Grind 5 peas of allspice, mix with sugar, bay leaves and salt. Dip steaks in this mixture.
2. Place in a saucepan or large bowl and place under pressure for 40 minutes.
3. Mix 5 crushed peppercorns, cloves, cinnamon and fish seasoning.
4. Place bay leaves and cloves at the bottom of the container and lay out fish steaks in layers. Sprinkle each layer with a mixture of spices.
5. In a separate container, mix vinegar, water and oil and pour this mixture over the fish. Leave at room temperature for 2 hours, then put in the refrigerator. When this time has passed, the dish can be eaten.

Conclusion

Salted red fish is the basis of many, everyone's favorite holiday dishes- salads, sandwiches and canapés. Its benefits and excellent taste characteristics are simply undeniable. To avoid taking risks when buying finished product in vacuum packages, it can be qualitatively prepared to your liking yourself, using one of the many recipes.