How to salt pink salmon at home: how to cut fish, dry and wet salting

Pink salmon is a fish belonging to the salmon family. Its meat is red. Valued for its pleasant taste, healthy qualities and availability. It is used to prepare various dishes, many of which are considered a delicacy.

The fish is stewed, fried in oil, canned and fish soup is cooked. During heat treatment, some of the beneficial properties are lost. A tasty and common way to prepare a product while preserving the healing qualities of meat is salting.

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.

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How to properly defrost and cut

When defrosting fish before skinning, you should not speed up the natural process - this will negatively affect the quality of the fish. Do not use hot water or microwave. It is better to transfer the fish to the bottom shelf of the refrigerator, and two hours before the start of salting, remove it and leave it in the kitchen so that it thaws completely.

Now we have to cut the fish according to all the rules. If it turns out to be ungutted, then cut the belly and remove the entrails, and then rinse well. Then remove the head, tail and fins. These cut parts can be useful for making fish soup.

Using a sharp knife, divide the carcass into two parts, cutting it along the ridge. Using tweezers, remove the bones and cut the fish into pieces of the desired size. The thinner they are, the faster they will salt.

How to cut pink salmon before salting

You can salt the fish whole or by dividing the fillet into pieces. Before salting pink salmon at home, the ungutted fish is cleaned.

Free from scales. Then rinse well with running water outside and inside. The head, fins and tail are cut off. You can use scissors to remove the fins. Rinse again, then dry with a paper towel.

You can salt the whole carcass. How much pink salmon is salted depends on the recipe. For a faster cooking method, cut the fish into thin slices. They are convenient to use for sandwiches. Before salting the fillet, the spinal bone and ribs are removed and the skin is removed. To do this, cut the fish lengthwise. The remains of fish after salting are suitable for fish soup.

Video

From the video below you can learn more about the process of salting pink salmon.

Most people buy frozen pink salmon because they live far from sea areas. Salted pink salmon is a very tasty and healthy product that is not at all difficult to prepare at home.

Pink salmon meat is distinguished by its plasticity and richness in protein. Pink salmon is nicknamed “pink salmon” for the specific color of its meat. The presence of a large amount of fatty acids in the meat makes pink salmon one of the healthiest fish.

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.

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:

1. 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.

2. 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.

3. 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.

4. 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.

Quick salting of pink salmon in one hour

To quickly salt fish in 1 hour, you will need 2 medium-sized carcasses weighing about 1 kg. The algorithm of actions is as follows:

the carcass must be prepared - the uneviscerated fish is cleaned, freed from scales, the head, fins and tail are cut off, washed thoroughly in cold water;
an incision is made and the backbone is removed along with the rib bones, the skin is carefully removed, the resulting fillet is cut into narrow pieces 2-3 cm wide;
prepare 1.5 liters of solution from water and salt so that peeled potatoes can float; it is better to use standard coarse salt;
the fillet is placed in a pan with brine and left for 20 minutes, then it must be rinsed with cool water;
dry with paper towels;
salted slices are laid out in layers in a deep container.

You can use a glass jar. Spices for fish and bay leaf are poured into the bottom of the container, then a layer of fish is placed. Place evenly layer by layer, not forgetting the spices. If desired, you can pour the layers with vegetable oil. Place the jar in the refrigerator for about 40 minutes. After this time, the dish is ready to be served.

Salting whole pink salmon

To pickle whole pink salmon, you will need the following ingredients:

Carcass weighing 1 kg.
Granulated sugar – 25-30 g.
Coarse salt – 60 g.
Bay leaf – 2-3 pcs.
Allspice peas – 6 pcs.

Cooking method:

Frozen fish is thawed. To do this, put it in the refrigerator. Then the carcass is cut up and all unnecessary parts of the fish are removed. Remove the insides and wash well. Give it time to dry.
Carefully remove the skin using a knife with a thin blade. Pink salmon is cut into 2 parts. The spinal bone and ribs are removed. Get 2 equal peeled pieces of fish.
After completing the preparation procedure, take a mixture of 1 tbsp. l. sugar and salt in the amount of 60 g. Add allspice. Pieces of pink salmon are sprinkled with the resulting mixture, placed in a glass bowl, adding 2 bay leaves.
Cover the container with a lid and leave the pink salmon in the brine it provides in the refrigerator for 24 hours.

A day later the dish is ready. Pink salmon turns out tasty and aromatic.

How to cook fish quickly and tasty

The delicate and elastic texture of pink salmon meat allows it to quickly absorb salt. Cooking pink salmon at home can take no more than 24 hours. You should start cooking fish immediately after defrosting it.

It is recommended to purchase fish that have no entrails and no head. Fresh pink salmon have a clear pink belly and a non-curved tail.

It should be noted that 85 grams of lightly salted pink salmon contains 10 grams of excellent fish oil.

Secrets of taste

Fish meat has a slight bitterness and this factor should always be taken into account during the salting process. The presence of salt will minimize bitterness, and sugar and spices will give the fish meat a delicate taste.

The following seasonings can be added to pink salmon meat:

dill;
parsley;
black pepper;
white pepper;
peppercorns;
rosemary;
mustard;
garlic;
Bay leaf.

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There are several options for home-salted pink salmon:

sugar present in the brine can give the dish a piquant taste;
for cooking with oil, it is better to use regular vegetable oil;
If you cover pink salmon with a weight while cooking, it will begin to release juice;
Using powdered sugar will give you a more delicate taste;
Only rock (coarse) or sea salt is suitable for salting;
It is advisable to cook pink salmon in glass, ceramic or plastic containers.

Interesting! 100 grams of salted meat contains 19% vitamin A.

How to properly prepare pink salmon for salting

It is necessary to defrost a frozen fish carcass naturally, without forcing this stage. You can remove the skin of the fish before cooking, although most recipes are designed to be salted with the skin on.

Salted pink salmon is considered a delicacy, so the salting process must be taken seriously. Before preparing it, the head, fins and bones are removed. Therefore, only the flesh of the incredibly tasty pink salmon meat can be salted. After proper cutting, you should end up with two pieces of fish meat, called fillets. Other recipes call for smaller pieces of fish.

Cooking technique

As already mentioned, there are several ways to prepare salted pink salmon. Here are some of them:

Lightly salted pink salmon. This method involves keeping pink salmon meat for a short time in a salt solution.
Spicy salted pink salmon. All kinds of spices and aromatic herbs are added to the salt solution.
Dry salted pink salmon. The fish is simply rubbed with salt or salt and sugar, without the use of water.
Pink salmon salted in oil. The basis of the marinade for preparing pink salmon meat is vegetable oil.

Dry salting of pink salmon at home

Dry salted pink salmon at home is a tasty, economical dish, the preparation of which does not take much time and is not a complicated process. Before salting pink salmon, you will need to purchase:

fish fillet – 1 kg;
salt (not extra) – 2 tbsp. l.;
sugar – 1 tbsp. l.;
ground black pepper – 5 g;
bay leaf – 2 pcs.;
black allspice – 5 pcs.

To salt pink salmon using the dry method, you need to gut the fish. Carefully cut off the head, tail and fins. Remove from bones. Cut into two halves. In a separate bowl, mix sugar, salt and other seasonings.

The pieces are rolled in the mixture on both sides. Place it in a container and place pressure on top. After 1 day, the finished fish meat is taken out and cut into pieces before consumption.

Recipe for dry lightly salted fish:

pink salmon weighing 1 kg;
1 tsp. Sahara;
1 tbsp. l. salt;
refined vegetable oil – 100 ml;
black pepper (coarsely ground) – a pinch;
coriander seeds.

The fish carcass is thoroughly washed and cleaned. Then cut into medium-sized pieces. Combine salt and sugar in a bowl. Place the first layer of fish at the bottom of the container, pour a little oil on top and sprinkle the seasoning mixture evenly.

Add pepper and coriander. Repeat the procedure with each layer until the container is full. Leave to salt for 5 hours in the refrigerator.

Pink salmon salted in brine in pieces: very tasty, like salmon

This recipe is the most popular on the Internet. Probably because pink salmon is salted quickly (1.5 hours), but it turns out very tasty. Indeed, it tastes like salmon. There may also be some cooking options here. I will write the simplest, most basic one and tell you what else you can add to it if you wish.

You can only use frozen fish!

Components:

pink salmon - 1 pc.
salt - 5 tbsp.
sugar - 1 tbsp.
water - 1 l (boiled, cooled)
vegetable oil - 100 ml
cognac - 2 tbsp. (upon request and availability)
ground black pepper - optional

Steps:

1.Clean the scales. It is small and can be easily peeled off with a knife. You can do this directly in the sink. Next, cut the carcass into fillets, removing bones and fins. You can leave the skin on, or you can remove it too. But this must be done while the meat is frozen, otherwise nothing will work.

2. Cut the fillet into pieces about 2 cm wide.

3. In a liter of boiled, but not hot water, dissolve salt and sugar. If desired, you can add two tablespoons of good cognac here. It is this drink that will make lightly salted pink salmon magical. In addition, it will serve as a preservative. If you do not plan to treat children, then add this alcohol if possible.

4.Put pieces of pink salmon into the brine and leave to salt for 30 minutes.

5.Place the red fish on a paper towel to dry. Blot the top as well. In just half an hour, the delicious snack is almost ready! There is one more important secret left.

6.Take a jar or food container. Pour odorless vegetable oil into the bottom. Place the fillets in a single layer. If you wish, you can sprinkle it with a little ground black pepper, it will be delicious. Drizzle some oil on top as well. Can be brushed with a pastry brush.

7. Close the jar with a lid and refrigerate for at least 1 hour, or up to several hours.

This snack can be made for future use. Just freeze the ready-made lightly salted pink salmon and take it out when necessary.

8. It's time to take the sample. So, what are your impressions of this quick recipe? Thanks to the oil, the meat turns out juicy and tender. Although the color and structure of the fibers will be different, you will still feel the resemblance to salmon. Bon appetit!

Salt pink salmon for salmon

Pink salmon is a relatively inexpensive commercial fish. However, it contains many nutrients necessary for the prevention of diseases of the heart, central nervous system, and digestive organs.

The recipe for lightly salted pink salmon “like salmon” is available to any housewife. It does not involve the use of sugar and allows you to get a finished dish in a short period of time.

For salted pink salmon “like salmon” you will need:

1 kg fillet.
½ cup vegetable oil.
1/3 liter of water (boiled).
5 tbsp. l. salt.
A few black peppercorns.

The fillet is cut into small pieces. Start mixing the brine:

Add salt to boiled water at room temperature and dissolve it.
Pieces of fish fillet are dipped into the liquid for 10 minutes.
Then take it out and dry it on a paper towel.

The fish is placed in layers in a container. Vegetable oil is poured between them. Place in the refrigerator for 30 minutes. After half an hour, put it on a plate and sprinkle with herbs. Decorate with lemon slices.

Lightly salted pink salmon with spicy sauce

To prepare pink salmon according to this recipe at home you will need:

1 kg fresh pink salmon fillet
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
½ bunch of dill
2 oranges

For the sauce:

20 g honey
20 g French mustard with grains
40 g olive oil
20 g vinegar

Wash the pink salmon fillet and dry it with a paper towel. Peel the oranges and cut into slices. Rub the pink salmon with a mixture of salt and sugar. Sprinkle with dill and cover with orange slices on both sides. Leave for a day in the refrigerator in a glass container. Prepare honey mustard sauce by mixing all the necessary ingredients. Cut the pink salmon fillet into thin slices and place beautifully on a plate, garnishing with parsley and olives. Serve with sauce.

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.

How to salt pink salmon using the dry method?

1. The finished fish fillet, with or without skin, needs to be cut into pieces (thinner pieces will be ready faster). 2. Mix salt and sugar in a cup. 3. In a plastic, glass, porcelain dish, pour about ¼ of the spices into the bottom and lay out half of the fillet. If you are salting fish with skin, then you need to place it with the meat facing up. 4. Approximately 2/4 of the salt and sugar mixture is poured onto the first layer of fillet, and the second half of the fillet is placed on top, skin side up. 5. Sprinkle the remaining spices evenly on top. Cover the fish bowl tightly and refrigerate. 6. After 5 hours, transfer the pieces of fish, swapping layers: bottom to top. 7. Pieces of skinless fish approximately five centimeters wide will be ready in 10 hours. After which they need to be freed from excess salt by rinsing under running water or using a napkin. 8. The fish can be served directly or first poured with vegetable oil for 2-3 hours.
Up

Lightly salted fish in one day

The following seasonings will help you salt meat at home within 24 hours:

black pepper;
rosemary;
white pepper;
garlic;
Bay leaf;
peppercorns;
white pepper;
mustard;
parsley.

There are several ways to salt pink salmon in one day. For the simplest recipe, only fish and salt will be enough:

Place a 1 cm thick layer of coarse salt on the bottom of the container.
Place the fish on top, flesh side up.
The carcass is generously sprinkled with salt.

It is better to store pink salmon in the refrigerator before use, after covering the saucepan with a lid and a weight. This salting technology allows you to get the finished product in 24 hours.

It must be remembered that the longer the fish is kept in the composition of salt and spices, the more it is salted. To prevent pink salmon from becoming too salty, it should not be kept in seasoning for more than 3 days.

Recipe for dry salted pink salmon

The simplest recipe involves fish and salt. Pour salt into a glass or ceramic bowl, about 1 cm in size, and lay out the fish fillets, skin side down. On top, the fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

cover the fish with a lid;
place a weight on the fish fillet;
or cover the fish fillet with cling film.

The fish is cooked for 24 hours. This technology is the basis for all recipes.

The Japanese salt pink salmon using sea salt. The cooking technology is as follows:

Weighty pieces of fillet, with skin removed, are dried with a paper towel.
The same pieces of fillet are generously sprinkled on all sides with sea salt and placed in 3-4 layers of paper towel.
In this state, the fish is placed on a sieve, and some kind of vessel is placed underneath.
All this is placed in the refrigerator for one day.

How to dry pickle pink salmon

The Japanese believe that sea salt makes meat more natural, with a specific soft pink tint.

It should be recalled that the longer the fish is kept in the salt composition, the saltier it will be. Therefore, it is not recommended to salt fish for more than 3 days.

Dry pickling, using spices and sugar

In addition to the usual, simple salting of fish, there are options when sugar and spices are added to the salt. The following method of preparing pink salmon is suggested:

The backbone and other bones are removed from the carcass.
The fillet is divided into two parts.
The meat is processed on all sides with a mixture consisting of salt, black pepper, sugar, chopped dill and parsley. You can put a few bay leaves on top and sprinkle with lemon juice.
Place one piece and another on top.
Keep the fish in the refrigerator for a couple of days.
After this period, the fish must be cleaned of excess salt and seasonings.

Need to know! In order for the fish to be evenly saturated with lemon juice and spices, it must be turned over 2 times a day.

In this recipe, replace lemon juice with vinegar, and pepper with grain mustard.

How to deliciously salt pink salmon after freezing

People living far from the sea have the opportunity to buy red fish only frozen. When purchasing pink salmon at the market, it is better to choose a carcass without entrails and head.

The meat of frozen fish becomes very soft due to the ice trapped in the tissue. Bones that are easily separated from the carcass indicate that it was frozen several times.

Such pink salmon will not make a good quality dish. In this case, you will have to spend a lot of time to select all the bones from the fish carcass. Afterwards you can start salting.

The texture of pink salmon meat quickly absorbs salt. Therefore, it is recommended to salt it as soon as it is defrosted. To make the fish tasty after freezing, when salting it at home, add the following ingredients:

sugar in the brine - to add a piquant taste;
vegetable oil for meat - tenderness and pleasant aroma.

The weight during the salting process promotes the release of juice from the fish.

It is necessary to salt the fish with coarse salt, because fine salt softens the fibers of the meat. Only plastic or glass containers are suitable for pickling. The degree of saltiness of the fish depends on the amount of seasoning and holding time.

Pink salmon is defrosted naturally. Forcing this process can lead to deterioration in the quality of meat.

Benefit and accessibility

Of all the commercial fish of the salmon family, pink salmon is the most affordable . It has high taste and a full range of substances beneficial to humans: polyunsaturated fatty acids, protein, calcium, vitamins and microelements. Its plastic meat has a specific color and a very pleasant taste.

Pink salmon can be prepared in various ways, but you should be aware that some of the beneficial properties are lost when cooked. Therefore, to preserve the nutritional value of the fish, it is better to bake or salt it. Unfortunately, fresh pink salmon is available only to residents of the Far Eastern region. It is often sold frozen as whole carcasses, fillets or salted. But store-bought salted products are not of high quality and are often prepared using chemical additives.

Using recipes for salting pink salmon at home, you can, without spending a lot of time, prepare wonderful dishes that suit your taste and will adequately decorate the holiday table. Salted fish can be served as a separate dish or included in salads, sandwiches or pancakes.

How to pickle pink salmon with salt and sugar

To prepare delicious salted pink salmon with salt and sugar, take:

fresh or defrosted fish carcass – 400 g;
2 tbsp. l. without a slide of sugar;
1 tbsp. l. with a heap of coarse salt;
fresh lemon fruit – 1 piece;
green dill - several branches.

Before starting salting, it is recommended to rinse the fish carcass thoroughly to remove any traces of blood and entrails so that it does not spoil before it has had time to salt. The cleaner the fish, the less likely it is that harmful bacteria will grow on the surface of the product. Then:

Sugar and salt are mixed until smooth.
All lumps should be crushed.
A clean napkin is placed on the table and pink salmon is placed on it, back down.
Sprinkle with a mixture of salt and sugar.
Then carefully wrap the fish with a rag. It should be an envelope.
Place the pink salmon in a plastic bag without tying it.

Place in the refrigerator for a day at a temperature of no more than +6°C. After 24 hours, the envelope with the fish is taken out and sprinkled with lemon juice. Sent to the refrigerator for another two days. After 2 days, the finished dish can be eaten.

Method for salting pink salmon with mustard (from frozen fish): a very tasty recipe

This recipe produces a very aromatic fish, because mustard seeds will be used here. This pink salmon can be used as a cut for the table, and added to salads and appetizers, where the presence of the same salmon is required. This way you will significantly save your money while getting more benefits from a natural product.

Components:

pink salmon fillet – 1 kg
rock salt - 2 tbsp.
sugar - 1 tbsp.
pepper mixture - 7 gr.
mustard seeds - 1 tsp.
vegetable oil - 100 gr.

Stages:

1. It is advisable to choose a fairly large carcass weighing about 2 kg, with a thick back. You can only defrost it in the refrigerator, or at least on the table. Under no circumstances should you place it under running hot water or in the microwave: the meat will become soft and you won’t be able to cut it nicely and evenly.

2. Gut the fish if it has entrails. Clean the scales (this can be done using a coarse grater - nothing will fly around the kitchen), rinse and blot with napkins. Cut the carcass into 2 fillets, removing all excess (fins, bones). Work with a frozen copy so that everything is easy to do.

3. Grind the mixture of peppers in a mill, but so that you get a coarse grind. You can use a mortar or buy a pre-ground mixture. You can replace pepper with seasoning for pickling red fish.

4.Now mix all the prepared spices: sugar, salt, dry mustard seeds, coarse pepper.

5.Take a deep glass container and sprinkle pink salmon generously on all sides with the prepared salting mixture (if the dish is not long, cut the fillet in half). You can also salt the backbone where the red meat is left.

6.Cover the container and put it in the refrigerator for a day. During this time, be sure to turn the pieces over 2 times so that they are evenly salted.

In 24 hours you will have lightly salted fish. If you keep it longer, it will be saltier.

7. Drain the brine that has formed. Wipe the pieces with paper towels to remove any spices. You can store this fish in the refrigerator for 2-3 days.

8.If you have prepared a lot and don’t have time to eat it, wrap the fillet tightly in cling film and put it in the freezer. Lightly salted pink salmon can stay there for 2-3 months.

9. Before serving, you can lightly rinse the fish with cold water (you don’t have to do this). Cut into portions, separating them from the skin. Be sure to sprinkle with unscented sunflower oil. It is also good to cut a lemon, the juice of which can be poured over pink salmon.

To store in the refrigerator, place in layers in a container, coating with vegetable oil.

How to pickle pink salmon in spicy brine

To give pink salmon meat more flavor, it is cooked in a spicy brine. Take the following ingredients:

1.5 liters of water;
2-3 bay leaves;
1 tsp. black peppercorns;
6 tbsp. l. without a hill of salt;
3 tbsp. l. granulated sugar;
1 medium pink salmon carcass.

Pour boiling water over the spices. Stir the liquid until the crystals are completely dissolved, then add the dry bay leaf. Allow the mixture to cool. The cleaned fish carcass is placed in a clean jar and brine is poured into it. Leave in the refrigerator for at least a day.

How to pickle pink salmon in parchment

For the recipe for salting pink salmon in parchment, you need to take the whole carcass. In this case, the fish will turn out lightly salted. The list of ingredients for homemade pickling of pink salmon in parchment includes:

1 cleaned pink salmon;
2 tbsp. l. coarse salts;
1 tbsp. l. Sahara;
some black peppercorns;
dry bay leaf – 1-2 pcs.

Freshly frozen fish is thawed at room temperature. They take out the insides, wash off the blood and remaining intestines well. The head and fins of pink salmon are cut off.

Mix sugar, salt, pepper and bay leaves. Coat the fish with spices on all sides and inside. Place on parchment and wrap. The finished carcass is pressed under pressure. Leave it for a day. There is no need to put the fish in the refrigerator.

What you need to know before salting pink salmon

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.
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.
After cutting, rinse pink salmon under running water and dry with a paper towel.
Salt the fish in a glass, enamel or plastic container.
Choose medium or coarse salt.
Take your time. Be sure to wait until the brine has cooled completely. Otherwise, the pink salmon will be cooked.
The easiest way to weight is to use a jar or a tight, well-tied bag of water.
Salted pink salmon can be stored in the refrigerator for no more than 5 days.

Frozen pink salmon with orange

To pickle pink salmon at home and surprise your loved ones, you can use the recipe with oranges. Prepare salt, citrus fruit and pink salmon.

The cooled or thawed carcass is cut into longitudinal parts. It is not necessary to remove the bones from the fish. Then perform the following actions:

The orange is peeled and cut into small slices.
Place the fish in the first layer in a deep container and salt it moderately.
Some orange pieces are distributed on top.
Lay the layers, alternating fish with orange and not forgetting to sprinkle them with salt.
Store the container in the refrigerator for 1 day.

After 24 hours, the finished dish is taken out and served. You can make sandwiches with this fish.

Cut the loaf. Each slice is greased with butter. Pieces of pink salmon are placed on top. Sandwiches are served for breakfast with tea.

Lightly salted pink salmon with spicy honey mustard sauce

You will need:

pink salmon fillet – 1 kilogram,
salt – 2 tablespoons,
sugar – 1 tablespoon,
orange - 2 pieces,
dill - 1/2 bunch.

For the sauce:

mustard – 20 grams,
olive oil – 40 grams,
vinegar - 20 grams,
honey – 20 grams.

To submit:

olives,
greens (parsley, dill),
lemon juice.

Cooking method

My fish fillet. Let's dry. Place in a glass or plastic container with a lid.
Peel the oranges and cut them into rings.
Wash the dill. Let's dry. Finely chop.
Mix salt and sugar.
Rub the resulting mixture onto the fish.
Sprinkle with herbs and cover with orange slices.
Cover with a lid. Place in the refrigerator for a day.
After the specified time has passed, prepare the honey mustard sauce. To do this, mix the prepared ingredients. Mix thoroughly until a homogeneous mass is obtained.
Cut the fish fillet into thin slices. Place on a beautiful platter. If desired, add lemon sauce and garnish with your favorite herbs and olives. Serve with honey mustard sauce.

Bon appetit to you, your household and your family and friends who are stopping by!

How to pickle pink salmon: home recipe