Salted pink salmon for salmon - how to salt pink salmon at home quickly and tasty

Good day, dear guests of our site! In this article we will look at how to properly prepare salted pink salmon for salmon. Salmon, like pink salmon, belongs to the salmon family, only its meat is fattier and more tender. This fish is often caught in special reservoirs where it is grown for sale. In such places, salmon are often fed with various additives to make the meat more attractive. Pink salmon, on the other hand, are not grown for sale and go to spawn in natural conditions.

Pink salmon meat is very healthy and contains a large amount of vitamins and minerals. Also, 100 grams of pink salmon contain only about 150 kcal, which makes it attractive for people on a diet. Pink salmon meat is drier than salmon and has a bitter taste. This is easy to fix when salting fish. With the help of vegetable oil, the fish becomes fattier, and the spices used will hide the slight bitterness.

One of our articles describes how to quickly and tasty salt pink salmon at home. Today we will look at several fairly simple and tasty recipes for preparing salted pink salmon for salmon. The fish turns out delicious and is practically no different from other red fish of this family.

How to choose the right pink salmon for pickling for salmon

The choice of fish should be approached with special attention. Only high-quality pink salmon, combined with proper preparation, can pass for salmon. In the store, it is important to remember four rules that determine the quality of fish:

The carcass should be dense;
Its color should be uniform;
When you press on the carcass with your finger, the mark should disappear within a few seconds;
The eyes of the fish should be transparent.

Only the fulfillment of all these criteria guarantees the excellent taste of salted pink salmon with salmon. In this case, it is advisable to take fresh fish, since if pink salmon is frozen, it will require preliminary preparation.

Recipe for lightly salted pink salmon, tender and juicy like salmon

Using an analogue of expensive seafood was a real discovery for me. This dish combines all the best qualities of salmon. At the same time, it resembles the delicate and moderately fatty taste of juicy salmon. We will salt using the dry method, without brine.

This dry salting with onions and peppers will take some time. However, the result will be worth it. So, let's start preparing an inexpensive, wonderful snack.

Ingredients:

pink salmon – 1 piece
salt – 6 tablespoons
sugar – 1 tbsp. spoon
black peppercorns - to taste
onions – 2 medium heads
vegetable oil – 0.5 cups

Preparation procedure:

The first stage is defrosting and cutting the carcass. The bones can be pulled out along with the spine. To do this, cut the fish into two halves and remove the backbone and ribs. Rinse and dry Afterwards, separate the fillet from the skin. They should be immediately cut into uniform pieces that will be convenient to eat.
Next, mix salt and sugar. Dip the fish pieces into the mixture. The better these components are absorbed, the tastier and richer the taste will be. When you have done this, place all the pieces in a bowl. Cover it and leave it at room temperature for 30 minutes.
At this time, you can prepare the pepper, bay leaf and onion. The latter must be peeled and cut into rings. Next, you will need to rinse the fillet under running water and dry with paper towels.
Place fish slices with onions, peppers and bay leaves in dense layers in a bowl. You can press down on top with a little pressure. For example, put a jar of water. Leave for one hour. Over time, the onion will release its juice and soak the fish. She will be simply amazing.

This dish is already very tasty in itself. Lightly salted pink salmon can serve as both a main treat and as an appetizer. It is very good to serve along with whole roasted potatoes.

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.
Separating the meat from the bones of pink salmon

Remove the skin using a kitchen knife

Cut the pink salmon into pieces about 2 cm thick

Preparing the brine:

In a liter of cooled boiled water, add 4-5 tablespoons of table salt (not iodized), mix everything thoroughly until completely dissolved.
Mix salt and boiled water thoroughly
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.

Soak pink salmon in brine for 15-30 minutes
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.

Transfer the pieces of pink salmon into a special bowl and add vegetable oil

Pink salmon will be ready in 6 hours.

Shelf life: up to 7 days in the refrigerator.

How to prepare pink salmon for salting

Preparing frozen pink salmon for salting is also easy. There are also simple rules that must be strictly followed. Avoid quick defrosting (hot water, microwave, etc. can greatly harm the future dish). Defrost the fish gradually - first put it on the middle shelf of the refrigerator, then down, and then take it out and defrost completely at room temperature.

At the last stage, you can start cutting the fish; when slightly frozen, it cuts much easier. This method will help maintain the density of the meat. Actually, the pink salmon is ready, it’s time to proceed directly to cooking. Here, by the way, it is worth understanding that there are two radically different approaches to salting fish - in brine and the dry method.

How to choose good pink salmon for salting

You need to choose good quality fish. Determining a suitable instance is easy:

The surface of a high-quality carcass is smooth, without damage. Looks smooth and shiny.
When pressed with a finger, it quickly returns to its previous shape.
The gills are bright red or light red in color.
A dry tail indicates that the fish has been defrosted more than once.

Before salting frozen pink salmon, it must be thawed. To do this, place the fish on the bottom shelf of the refrigerator. Do not defrost in hot water, microwave or oven.

Sometimes after defrosting, external damage, blue spots or bone fractures are observed on the carcass. They arise due to the fact that commercial fishing is carried out using nets. Due to the large crowding, pink salmon can be injured. Such damage does not affect the salting and taste of meat.

We also recommend reading:

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Tender lightly salted pink salmon with salmon according to a classic recipe

Lightly salted pink salmon with salmon in brine is an easy-to-prepare dish that will only require an hour of free time, and if you follow the recipe, the fish will turn out especially tender.

Ingredients:

pink salmon - about 1 kg;
drinking water - 1.25 l;
salt - 5 tbsp;
vegetable oil - 0.12 l.;
black peppercorns;

The cooking process consists of two stages:

Preparatory. Includes making the brine and preparing the fish.
We wash the pink salmon fillet thoroughly, dry it with a towel, and cut it into pieces of the same size to ensure even salting. Choose the size according to your taste, but keep in mind that the larger the fish is cut, the longer it will take to salt.
When the fish is finished, prepare the brine. To do this, heat the water, add salt and peppercorns to it.
While the brine is cooling, prepare a large deep container and pour the oil into it.
Basic: Place chopped fish in brine for 10-15 minutes. Then we remove it, blot it with a paper towel, and then put the fish in the oil. We generously pour oil on top of each new layer of fish.
We put the fish in oil under pressure - usually we use a plate and a two-liter bottle of water, and put it in the cold for half an hour to an hour (depending on what pieces the fish is cut into).

How to properly salt pink salmon at home quickly and effectively: video recipe

This recipe will show how quickly, in 20 minutes, you can pickle pink salmon at home. I won’t write a step-by-step description, I suggest you just watch a short video.

To prepare, you will need to make a brine and fillet the fish. I think you'll do a great job with this! You will need a minimum set of products:

pink salmon - 1 kg
water - 1 l (boiled, cooled)
salt - 5 tbsp.

As you have already seen, salting pink salmon is a very simple task that can be easily done at home. With only salt, sugar and butter on hand - a minimal set of ingredients - you can make a delicious snack.

I wish everyone a bon appetit! Prepare these recipes for a holiday or for every day. Good luck to all!

Pink salmon salted in brine - a very tasty recipe for salting salmon

Another recipe for preparing salted pink salmon for salmon in brine is as follows.

Ingredients:

pink salmon carcass - 1 pc.;
drinking water - 1l.;
salt - 4 tbsp;
sugar - 1 tbsp;
oil - 0.1 l.

Preparation:

Cut the fish into pieces;
For the brine, mix sugar, salt and water;
Place the fish in the brine for half an hour;
After removing from the brine, pat each piece dry with a towel;
Place the fish in a deep container, season with oil and place in a cool place for 24 hours.

How to pickle pink salmon at home in oil with onions - incomparable taste

Check out another way to pickle pink salmon with onions. The result is a very soft fish, tender, moderately salted. You will need to wait 4 hours before the sample can be taken.

Take:

pink salmon fillet - 500 gr.
coarse salt - 4 tbsp.
sugar - 2 tsp.
ground pepper - 0.5 tsp. (can be a mixture)
onions - 1 pc. large
vegetable oil - 150 gr.

Cooking method:

1. Cut the carcass into fillets. The recipe gives the proportions for 0.5 kg of already prepared fish. Cut the pink salmon into small pieces, about 1.5 cm wide; no need to remove the skin.

2.Mix salt and sugar in a bowl. Dip each piece into this mixture on all sides, like breading, and place in a bowl. Do this quickly so that the first pieces are not much saltier than the last ones.

Cover the fish with film and leave at room temperature for 45 minutes.

3. Cut the onion into thin quarter rings. If your heads are small (in this case, take 3 of them), then cut into half rings.

4.After 30 minutes, pay attention to the fish. It will already give a lot of juice, and you will need to turn the pieces over: put the bottom ones up and the top ones down. Cover again and leave for another 15 minutes.

5.After time has passed, rinse the pieces to remove any remaining salt and pat them dry with paper towels.

6.Take a deep container and place some onions on the bottom. If desired, you can add a few peas of black or colored pepper. Next add a layer of pink salmon. Sprinkle it with ground pepper and drizzle with sunflower oil. There is no need to pour a lot of oil, a thin film is enough.

Continue layering everything: onion - fish - ground pepper - oil.

7.Make the top layer of onion and cover everything with a plate, which will act as a small oppression. Cover the container tightly with a lid and refrigerate for at least 3 hours. The preparation must be allowed to steep until it reaches the desired taste.

8.Well, that's all. The recipe is quite simple and quick. And most importantly - delicious! For onion lovers, this is a must-try, you won’t regret it. The taste is very similar to salmon, only the color and fiber structure are different.

Dry salted pink salmon for salmon

The dry method of salting pink salmon is even less troublesome. Most often it contains additional ingredients, but we will talk about them in other recipes. In the meantime, we suggest you familiarize yourself with the classic recipe.

For it we will need the following ingredients:

Fresh pink salmon - 1 kg;
granulated sugar - 2 tbsp;
salt, preferably sea salt - 2 tbsp;
vegetable oil.

Preparation:

Cut the fish, remove bones and skin, cut into slices up to 5 cm thick. Prepare a sugar-salt mixture;
Pour salt into the bottom of the salting container, and then lay out the fish in layers, sprinkling it with a mixture of salt and sugar;
Place the finished fish in a cold place for 3 hours;
After the time has passed, remove excess salt from the fish, transfer it to a jar and season with oil.

Classic recipe

At home, there are several ways to salt pink salmon. Due to the fact that the meat is lean and bitter, the choice of mixture is of great importance. The oil used as an ingredient must be odorless.

The simplest pickling recipe is the classic one. The peculiarity of this salting is that you don’t need to use spices. Thanks to this, the natural taste of the meat is preserved.

For the dry classical method, use:

a mixture of salt and sugar in a ratio of 2 tbsp. l. to 1 tbsp. l.;
If desired, you can add spices: coriander, bay leaf, black peppercorns, rosemary, parsley, dill, mustard seeds.

Then the fish is placed in a sealed container and placed in the refrigerator. In a day it will be ready.

For the classic method of salting in brine, in order to save money, buy cleaned fish without a head. Ingredients for the recipe:

pink salmon fillet – 1 kg;
boiled water – 1 l;
unrefined sugar – 200 g;
coarse salt – 200 g.

Carefully cut the fillet into medium pieces. The skin must be removed. Take a glass bowl and pour water. Add seasonings. Stir until the crystals are completely dissolved.

Fish pieces are dipped into the resulting solution. Marinate for 3-4 hours. The brine is drained and the finished product is served.

Lightly salted pink salmon like salmon with vodka

Lightly salted pink salmon with vodka is both a drink and a snack in one dish, because real vodka is used to prepare it, albeit in very small quantities, so even minors can eat this fish.

Ingredients:

Unpeeled pink salmon - 1.3 kg;
Vodka - 50 g;
dried dill - 2 tbsp;
coriander - 1 tsp;
sugar - granulated - 2 tbsp;
black pepper - peas, ground;
sea salt - 55g.

Preparation:

Wash the fish, pat dry with a towel, remove the skin, but do not throw it away, cut into slices;
Grind the greens and combine with sugar, vodka and pepper;
Rub the fish thoroughly with the mixture obtained in the second step and place it on a plate;
Wrap the fillet with the skin previously removed from the fish and cling film;
Send the fish under pressure to a cold place for 36 hours.

Cooked in mustard sauce

Ingredients for salted fish:

1 kg of pink salmon;
2 tbsp. l. coarse salt;
2 tsp. Sahara.

For the mustard sauce:

2-3 pcs. onions;
3 tsp. any mustard;
1 tsp. mustard seeds;
allspice black pepper;
2 tsp. Sahara;
salt;
2 tbsp. l. lemon juice;
150 ml refined vegetable oil.

You can also pour mustard sauce over prepared salted pink salmon fillets purchased at the store. If you cook it yourself at home, it will turn out tastier. Algorithm of actions:

A fresh or defrosted carcass is cleaned of scales, washed thoroughly and divided into 4 equal parts along with the skin.
Mix salt and sugar in the required proportions.
The pieces are dipped into the mixture first on one side and then on the other.

Salted pink salmon with onion and butter like salmon

Salted pink salmon for salmon can be prepared with the addition of other ingredients. The combination of onion + butter is considered a classic.

To prepare the original fish we will need the following ingredients:

pink salmon - 1kg;
onions (preferably salad) - 2 heads;
oil - 0.1l;
salt - 1 tbsp;
sugar - granulated - 1/2 tbsp;
any greens.

Preparation:

Clean the fish, remove the bones, cut into slices;
Mix sugar and salt;
Cut the onion into half rings, add salt;
Mix onion and fish and season with oil. Send the fish for salting under pressure for 12 hours in a cold place;
When serving, sprinkle the fish with herbs.

Salt fresh (frozen) pink salmon in portions, with skin, using the wet method

List of required products:

pink salmon (without head and tail) – 800 g;
salt – 2 tbsp. l.;
sugar – 1 tsp;
white pepper, spices - optional;
cold boiled water.

Salting procedure:

Cut the pink salmon into pieces (steaks) 1.5-2 cm thick. Cut each piece in half (you can cut out the spinal bone at the same time).
Mix salt and sugar.

If desired, you can add spices: bay leaf (crush with your fingers), white pepper, dill, mustard, black and/or allspice. You can take ready-made seasoning for salting fish.

Place the fish in layers in an enamel (plastic, glass) container, sprinkling with the pickling mixture.
Pour in enough water to just cover the pink salmon slices. Put plastic on top (a bag or film), a flat plate, and place a weight (a jar filled with water). Leave for 12 hours at room temperature. Afterwards, remove the load and store in the refrigerator.

After salting pink salmon in the morning, you can take the first sample in the evening. The longer the slices are in the brine, the more intense the salty taste the fish will acquire.

Lightly salted pink salmon with salmon and lemon

For those who like something more piquant, the following recipe for preparing salted pink salmon for salmon with lemon is suitable.

For this we need the following ingredients:

Pink salmon - about 1 kg;
lemon - 200-300 gr.;
vegetable oil - 0.125 l;
Granulated sugar - 1.5 tbsp;
salt - 1 tbsp;
ground black pepper - a few pinches.

Preparation:

cut the pink salmon fillet into slices;
Mix pepper, sugar and salt in one container and sprinkle chopped fish with this mixture;
cut lemon into rings;
place the fish on a plate alternately with lemon and place under pressure for 1/3 of the day in a cool place;
After the time has passed, season the fish with oil and send it under pressure to add salt for 4 hours.

Instant whole salted crust without water

We can often see such fish in markets or in stores. It turns out that it’s so easy to prepare salted pink salmon yourself! And I think the advantage of this method is that you do everything yourself, and you know what and how the fish is prepared. And unlike store-bought ones (it’s unknown how they’re prepared), this pink salmon actually tastes better!

Ingredients:

Pink salmon
Salt – 4 tbsp.
Sugar – 2 tbsp.

Preparation.

We gut the pink salmon, cut out the gills, remove the tail and head. Divide the fish into 2 parts. Remove bones and fins.

In a flat, wide and long container, mix salt and sugar. And distribute them along the bottom.

Dip the fish pieces in spices and rub a little into the fish on both sides.

Spread the remaining salt and sugar over the bottom of the container into a thin layer.

Place fish pieces on the spices. Cover the container with a lid and place in the refrigerator for a couple of hours.

You should not leave fish in spices for longer than a day, otherwise it will absorb a lot of salt. It is better to store the fish in foil, but first wash off the salt and sugar from the pieces.

Instant whole salted crust without water

Salted pink salmon with salmon in gauze

For this recipe we will need, in addition to the usual ingredients:

pink salmon (2kg),
salt,
dried dill (3 tbsp.),
a piece of gauze cloth.

Preparation:

Prepare the fish, clean it, sprinkle with salt and dill, wrap in wet gauze. It is important to wet the gauze in cold water.
Place the fish in gauze in a bag and seal tightly;
In this form, place in the refrigerator for 24 hours.

As you can see, you can cook delicious red fish quickly, easily, and you don’t have to overpay for it. Budget pink salmon in these recipes, in terms of taste, is in no way inferior to expensive salmon. Well, in order to further mislead your guests about what kind of fish you served at the table, we offer you a few tricks that will definitely help you make pink salmon as salty as salmon.

How to salt pink salmon “for salmon”? Culinary tricks

There are several types of red fish, each of which differs from the other in size, weight, taste and fat content, as well as consumer class. Salmon is a luxury product, and pink salmon is a more popular red fish, for which there are many recipes. It is suitable for general consumption. Resourceful cooks know how to cook ordinary pink salmon so that the most picky eaters are left with no doubt that this is real fatty salmon.

Useful recommendations for salting pink salmon for salmon

Cold is pink salmon's best friend. Fish fillets should be cooled before cooking, and the brine should also be cold;
It is better to cut pink salmon frozen, so the pieces will remain intact, even if you cut it quite thinly;
Over-salted pink salmon should be frozen; after defrosting, it will not be so salty;
When using lemon, use vegetable oil generously. It will help avoid dryness of the finished fish, which is caused by citric acid;
Always use pressure. It will help keep the fish pieces firm and intact.

And most importantly, remember, we have given an example of only the most popular recipes, but there is always a place for imagination in cooking fish, do not be afraid to experiment with new ingredients and tastes.

Recipe with oranges and honey sauce

To salt fish with citrus fruits, you can take 1 kg of pink salmon meat and 2 oranges. Rinse and dry the fish with a paper towel. Place the chopped pink salmon in a bowl and rub the fish with 2 tablespoons of the mixture. salt with sugar 1 tbsp. Place orange slices on top of the fish, sprinkled with fresh chopped dill.

Cover the food container and put it in the refrigerator for 1 day. Serve the finished fillet on a platter with a sauce made from honey, vinegar and mustard, taken 20 g each, with the addition of 40 g of vegetable oil. You can use olives and herbs to decorate pink salmon. Before serving, pour lemon juice over the fish.

You can salt red fish from the salmon family at home in different ways; salted pink salmon is very nutritious and beneficial for the body.

If fish is processed using vegetable fats at high temperatures, the dish will be high in calories and not suitable for dietary nutrition.

Article design: Anna Vinnitskaya