How to dry pink salmon at home recipe

What you need to know before salting pink salmon

1. You can salt both chilled and frozen pink salmon. When purchasing, it is better to choose fish with the head and entrails to make it easier to determine freshness. The eyes of fresh fish should be shiny, the gills and meat should be pink, the skin should be intact, and the carcass itself should be elastic. The ice crust, if any, should be smooth and uniform. The carcasses should smell pleasant, naturally.
2. Do not defrost pink salmon in the microwave or warm water. It should gradually thaw in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
3. After cutting, rinse pink salmon under running water and dry with a paper towel.
4. Salt the fish in a glass, enamel or plastic container.
5. Choose medium or coarse salt.
6. Take your time. Be sure to wait until the brine has cooled completely. Otherwise, the pink salmon will be cooked.
7. The easiest way to weight is to use a jar or a tight, well-tied bag of water.
8. Salted pink salmon can be stored in the refrigerator for no more than 5 days.

How to properly cook balyk from pink salmon - tips from chefs

The recipe describes in detail how to cook dried fish. Particular attention should be paid to the following points:

1. It is better to prepare the dish in the spring-autumn period. At this time, the fish is the fattest. During drying, the product is not exposed to direct sunlight, and the product does not deteriorate.
2. Salting should last at least 2-3 days. This allows you to destroy bacteria and remove salt from the meat. To improve the effect, pink salmon is placed under pressure.
3. The wet salting method is often used when cooking outdoors. This option is also good if you plan to cook balyk from cold smoked pink salmon.
4. After salting, you need to thoroughly soak the fish to remove excess salt and spices.
5. Before drying, the product is wiped and dried with napkins or paper towels.
6. The product should be dried in gauze to protect it from insects.
7. To obtain a juicy and tender product, it is enough to keep it in the air for 4-5 days. If you need a drier fillet, the drying time is increased to 2-4 weeks.
8. Small pieces dry faster, so you need to check their readiness every day.

According to this simple recipe, dried fish is obtained at home no worse than store-bought, and the quality of the product is beyond doubt.

How to pickle pink salmon with salt and sugar

Photo: anmbph / Depositphotos The classic salting method will take several days, but the result is worth it.

Ingredients

• 1 pink salmon;
• 3 tablespoons salt;
• 1 tablespoon sugar.

Preparation

Remove the head and giblets from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Rub the fish thoroughly with the resulting mixture and place in a wide container.

Press down with a weight and leave for half an hour at room temperature. Remove the weight and place the container in the refrigerator for 3 days.

Turn the fish 1-2 times a day to better salt it. Remove the skin from the finished pink salmon and pat the fish dry with a paper towel.

Selection and preparation of ingredients

To dry fish, you will need salt and sugar. Some recipes also include spices, pepper, dill and garlic. The main condition for success is the freshness of pink salmon. Fish that has been frozen and thawed several times will be dry and tasteless. Therefore, it is not suitable for drying.

It’s easy to identify fresh fish:

• light, flat belly - the exception is females with eggs;
• shiny, non-flaking, scales without damage;
• light red gills;
• fresh smell.

Pink salmon can be prepared whole or cut into pieces (steaks). Then the finished product can be cut into strips, but you should start processing large pieces. First, the fish is washed and gutted. In addition to removing the head and entrails, it is cut into 2 equal parts along the ridge along the length - from head to tail.

Important! Fish with cloudy eyes or flaking scales are spoiled. It already contains toxins that cannot be eliminated by culinary methods.

The bone is removed. Then you need to run your finger along the surface, find and remove all the small bones that remain in the fillet. They are difficult to remove, so use tweezers or pliers. Dry salting of fish is considered one of the fastest and most accurate processing methods.

How to pickle pink salmon with dill

Photo / Depositphotos
The fish will turn out very tender, and dill will add a fresh note to its taste.

Ingredients

• 1 pink salmon;
• a few tablespoons of vegetable oil;
• 3 tablespoons salt;
• 3 tablespoons sugar;
• 1 bunch of dill.

Preparation

Cut off the head of the fish, remove the giblets, skin and bones and cut the fillet into large pieces. Place them in a small deep container, greasing them thoroughly with oil.

Mix salt, sugar and finely chopped dill. Sprinkle pink salmon with this mixture and cover the container with cling film. Press down with a weight and refrigerate for 1–2 days.

How to pickle pink salmon with cognac

Photo: krysvladimir41 / Depositphotos
Cognac and vegetable oil will make pink salmon look like salmon.

Ingredients

• 1 liter of water;
• 5 tablespoons of salt;
• 2 tablespoons sugar;
• a few black peppercorns;
• 1 pink salmon;
• 1 tablespoon cognac;
• a few tablespoons of vegetable oil;
• a little ground black pepper.

Preparation

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish of skin, entrails and bones. Cut the fillet into small pieces and place in a deep container.

Combine the cooled brine with cognac and pour pink salmon over it for 20 minutes. Then transfer the fish to a sieve to drain excess liquid and dry with a paper towel.

Grease the bottom of a small container with a lid. Place the fish pieces there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Cover it with a lid and put it in the refrigerator for an hour.

Nutritional and energy value:

1. Thaw pink salmon carcasses, wash them, cut them into 3 cm wide slices.

2. Mix salt, sugar, parsley and marinate the fish pieces for a day.

3. Place marinated fish on dehydrator trays previously lined with parchment.

4. Set the temperature to 45C and time to 24 hours. 5. Cool the finished fish in the refrigerator and transfer to an airtight container.

6. Serve with beer.

Note: Use OURSSON containers to store dried fish.

Cooking time: 48 hours

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Dried fish is a delicious product that does not harm the body, but pleases with its taste. You can make balyk from any type. The recipes involve the use of both river and sea fish. An inexpensive option is considered to be balyk made from pink salmon. It's easy to make at home and requires a minimum of ingredients.

How to pickle pink salmon with butter

Photo: zgurski1980 / Depositphotos
The fish will be moderately salty and quite dense.

Ingredients

• 1 pink salmon;
• 2 dried bay leaves;
• a few black peppercorns;
• 2 tablespoons salt;
• 4 tablespoons sugar;
• a few tablespoons of vegetable oil.

Preparation

Cut off the head of the pink salmon, remove the giblets, skin and bones. Cut the fillet into small pieces.

Throw the bay leaf and pepper into a small jar. Roll the fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a weight and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not stir the contents of the jar. Close it and put it in the refrigerator for a day and a half.

Homemade pink salmon balyk

Pink salmon balyk is prepared quickly at home. It is important to choose the right fish and strictly follow the technology described in the recipe. It is better to take an individual with medium or high fat content.

It should be large, but if the pink salmon is small, you can dry several fish at once.

Additional processes can be applied to enhance the taste of pink salmon. Cold smoked balyk will not only be tasty, but also aromatic, with a golden crust. For cooking you need fresh fish. It tastes better and has a longer shelf life.

Ingredients for cooking

Before you make a dish at home, you should prepare the necessary spices and choose a recipe. For pickling, you definitely need granulated sugar and salt. For 1 kg. fish will need 150 grams of salt and 30 grams of sugar. You can also add any spices. They will help make the taste piquant and brighter.

Pairs well with pink salmon:

• black pepper;
• nutmeg;
• Bay leaf;
• coriander;
• turmeric, etc.

The amount of spices is adjusted depending on personal preferences. You can make balyk with a set of ingredients that all family members like, but it is important to strictly adhere to the terms of salting and drying.

Let's prepare the pink salmon carcass

The first step to preparing balyk is preparation. When preparing the product at home, you need to thoroughly clean the fish:

1. Remove the scales. You can leave the skin. In pink salmon it is not thick, so it will not interfere with salting.
2. Remove the entrails, cut off the fins and head.
3. Cut off the tesha - the rib part.
4. The remaining back can be cut into pieces, but the original dish is prepared from a whole piece.

After this, you can move on to the main processes.

How to salt pink salmon in spicy brine

Photo: tycoon / Depositphotos
Thanks to the spices, pink salmon will be even more aromatic.

Ingredients

• 1½ liters of water;
• 2–3 dried bay leaves;
• 1 teaspoon peppercorn mixture;
• 6 tablespoons salt;
• 3 tablespoons sugar;
• 1 pink salmon.

Preparation

Pour boiling water over bay leaf, pepper, salt and sugar, stir well to dissolve the crystals, and cool.

Cut off the head of the fish and gut the carcass. Cut it into large pieces and put it in a jar. Pour the cooled brine over the pink salmon, close the jar and shake. Place in the refrigerator for at least a day.

How to pickle pink salmon with mustard and vinegar

Photo: kamranaydinov / Depositphotos
Unusual ingredients will make the fish piquant.

Ingredients

• 1 pink salmon;
• 300 ml water;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 1 tablespoon dry mustard;
• 1 tablespoon vinegar 9%.

Preparation

Remove the head, giblets, skin and bones from the fish. Cut the fillet into medium pieces. Pour water at room temperature into a small deep container and dissolve salt and sugar in it. Add mustard and vinegar and stir.

Place pink salmon in the prepared mixture and press down with some weight. Place in the refrigerator for 3–5 hours.

How to salt pink salmon in parchment

Photo: Strannik_Fox / Depositphotos
According to this recipe, pink salmon is salted whole. If you cut it into pieces, it will be saltier.

Ingredients

• 1 pink salmon;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• a few black peppercorns;
• 1–2 dried bay leaves.

Preparation

Cut off the head of the fish and gut the carcass. Mix salt, sugar, pepper and crumbled bay leaf. Rub the pink salmon thoroughly with the resulting mixture.

Wrap the fish in parchment. Press down with a weight and leave to salt at room temperature for a day. Before eating, rinse the prepared pink salmon with water.