Salted pink salmon in 15 minutes. How to cook salted salmon for salmon at home

Is it possible to salt pink salmon, and get salted salmon? Certainly! If you do everything according to the recipe, and most importantly - do not overexpose the fish. There are many delicious ways to cook lightly salted pink salmon “for salmon”, which allow you to get a royal snack from a budget fish, a wonderful ingredient for sandwiches, salads, holiday and everyday snacks. Let's cook?

Salted pink salmon "for salmon" - general principles of cooking

For a good salted pink salmon “for salmon”, you need to purchase high-quality fish. The flesh should be dense, uniform in color, without bright spots of unnatural shades. If fresh fish is purchased (not frozen), then when you press on the surface, the hole should quickly recover. If the fish has a head, then pay attention to the eyes. They should be transparent, in no case cloudy or bloody.

The general principle of cooking lightly salted pink salmon:

1. The fish is cut into fillets. Whole pink salmon is not salted, the ambassador will turn out strong. Fillets can be made with or without skin. Can be cut into pieces of various sizes. Depends on the recipe.

2. Spices are being prepared. For the dry method, they are simply mixed, for the wet preparation, a brine is made.

3. The fish is processed with spices or poured with brine. The right time is maintained.

4. Pink salmon is wiped or washed, used for its intended purpose.

The salting times indicated in the recipes are approximate. It can fluctuate up or down, depending on the size of the pieces, the temperature of the product, the room and taste preferences. In order not to miscalculate, you can taste the creation from time to time.

Recipe 1: Simple lightly salted salmon salmon

Fish prepared according to this recipe will be cooked in 10 hours. But if you need to get a more salty product, then you can keep it longer. For such salted pink salmon "for salmon" you will need a minimum of products.

Ingredients

Pink salmon;

Cooking

1. It is necessary to butcher the carcass. To make pink salmon cook faster, you need to remove the skin, but if you have a day, then you can leave it. We cut off the head, remove the ridge with bones and cut the clean fillet into 5 cm slices.

2. Mix equal amounts of salt and sugar. For a small fish up to 1 kg, 2-3 tablespoons of each spice is enough.

3. Pour a little salt on the bottom of the container, fold the first layer of pink salmon and sprinkle on top. No need to stack the pieces close to each other. Sprinkle all pink salmon and send for 3 hours in a cool place. Then we take out and gently mix, swap the pieces of the lower and upper ones.

4. As soon as our fish is marinated to the desired state, remove excess salt. To do this, wipe the fish with napkins, pour out the contents of the container.

5. Fill pink salmon with oil, store in this form for no more than a week in the refrigerator.

Recipe 2: Lightly salted pink salmon in brine

To prepare fish according to this recipe, you need to cut the fillet thinly, into slices of 3-4 mm thick. It is more convenient to do this with frozen fillets. In addition to salt, nothing goes into the brine, but after drying in a piece, they can be grated with pepper, sprinkled with any other spices, herbs or onions.

Ingredients

Pink salmon;

Cooking

1. Dissolve 5 tablespoons of salt in a liter of water. Mix well so that no grains remain.

2. Cut the fillet into thin slices and dip into the brine. Keep from 15 minutes to half an hour at room temperature.

3. We take out lightly salted salmon salmon from the brine, dry the excess moisture with a towel and fill it with oil. Ready!

Recipe 3: Lightly salted pink salmon with lemon

The fish turns out to be unusually fragrant, juicy and really resemble salmon. For cooking, it is advisable to take a juicy citrus with a thin skin.

Ingredients

0.8 kg pink salmon fillet;

1 st. a spoonful of salt;

1.5 tablespoons of sugar;

A little black pepper;

Half a glass of oil;

1-2 lemons.

Cooking

1. Cut the fillet into arbitrary pieces. The larger and thicker they are, the longer the fish will cook.

2. Mix salt, sugar, pepper and rub the slices on all sides. The rest just pour out and mix the pieces of fish in a bowl.

3. Cut the lemon into thin rings.

4. Put the fish in a container, layer with lemon.

5. We keep our pink salmon for 7-10 hours. Then pour vegetable oil on top. We stand for another 3 hours and you can take a sample.

Recipe 4: Lightly salted salmon salmon with onions

To prepare such lightly salted pink salmon for salmon, it is better to use red, white or purple salad onions. But you can take the usual, if it is not very sharp.

Ingredients

One pink salmon is about 1 kg;

a spoonful of salt;

0.5 tablespoons of sugar;

2 onions;

5 tablespoons of oil, any vegetable.

Cooking

1. We cut off the head of pink salmon, remove the spine, fins and tail. Cut the fillet with skin into large pieces.

2. Mix salt with sugar, rub the fish.

3. We chop the onion into thin rings or half rings, grind well in our hands with a pinch of salt.

4. We send the onion to the fish, mix it, put it in a bowl, pour it with oil, cover it with a plate and put a small oppression.

5. Keep salted pink salmon for salmon from 12 to 15 hours in a cool room or in the refrigerator.

Recipe 5: Salted salmon salmon in Scandinavian style

This recipe is used by the Scandinavians for salting salmon, but as it turned out, pink salmon is no less tasty. For cooking, a rather large amount of spices is used, so the fish turns out to be spicy and fragrant.

Ingredients

1.2 kg fillet with skin;

50 grams of sea salt;

Sugar 2 tablespoons;

A shot of vodka;

1 teaspoon of coriander;

1 teaspoon ground black pepper;

15 peas of allspice;

2 tablespoons dried dill.

Cooking

1. We wash the fillet well, wipe it with paper towels. Carefully remove the skin, set aside. But not far, it will be needed for salting.

2. Coriander is well crushed in a mortar. If the dill is large, then grind it in the palms of your hands or also in a mortar, along with coriander.

3. Mix salt with vodka, sugar, ground pepper and coriander with dill. Add peas of allspice.

4. Rub the pink salmon fillet with a fragrant mixture on all sides. We stack on top of each other.

5. We take the previously set aside skin, wrap the fish around. Then wrap the top with cling film.

6. We shift the bundle into a container, put a small load and send it to the refrigerator. Salted fish will be ready in 30-36 hours.

Recipe 6: Lightly salted salmon salmon in the freezer

The original recipe for cooking fish for salmon. Pink salmon turns out to be unusually tender, juicy, and all thanks to being placed in the freezer. Prepared in brine.

Ingredients

Pink salmon;

Cooking

1. Cooking brine. To do this, dissolve 5 tablespoons of salt and sugar in a liter of water. The brine is well cooled.

2. Cut pink salmon into two fillets without skin, then cut each one across into two parts.

3. Put the pink salmon in a bowl, pour cold brine.

4. Put in the freezer for a day.

5. We take out and defrost to the end.

6. We wash the fish with cold water, wipe it well with a towel, cut it and serve it on the table. For greater juiciness, you can pour pink salmon with vegetable oil for a couple of hours.

Recipe 7: Lightly salted salmon salmon in gauze

For this recipe, you will need coarse sea salt; salting will not work with a small product. You will also need a piece of clean gauze, which can be purchased at any pharmacy. We take all the ingredients in any quantity.

Ingredients

Pink salmon;

Dried dill.

Cooking

1. We wash the fillet.

2. Wet gauze with cold water, wring out and wrap a piece of pink salmon.

3. Sprinkle dill and coarse salt on top, no regrets. We wrap the second layer of gauze, it is possible and the third, depending on the size of the piece.

4. We put the fish in a tight plastic bag, tie it well and put it in the refrigerator.

5. After a day, we take out the pink salmon, free it from gauze, shake off the remaining salt and wipe the fish. Cut and enjoy the taste! If you need a little fish, then wrap the remaining piece again in the same gauze and place it in the refrigerator. It will be wonderfully stored for several days, but the salt must be shaken off, otherwise, it will no longer be a lightly salted fish.

Fish is always chilled before salting. Also use cold brine. If you put pink salmon in warm water, the color and taste will deteriorate, the flesh will fall apart, become loose, the pieces will not keep their shape well.

Do you need to carefully cut salted pink salmon? To make the slices beautiful and thin, send the fish to the freezer. When frozen, it is easy to cut even thin slices. By the way, if you salted too much pink salmon, then you can also store the fish in the freezer, having sealed it before that.

Lemon juice neutralizes the fat content of the fish. And since pink salmon itself is dry, citrus can only be used in combination with oils. Otherwise, the fish will become tougher and drier.

In order for red fish to remain dense and not fall apart, it is advisable to use oppression when salting. It can be used with any method of preparation - dry and wet.

Scissors are an indispensable tool for cutting fish. They are easy to remove fins, uneven skin, cut off a fat belly. But for kitchen scissors to become really helpers, they must be large, sharp, and have non-slip handles.

Salted pink salmon is a very common, inexpensive and healthy product. It contains almost all vitamins and useful elements: vitamin PP (nicotinic acid), which improves the activity of the gastrointestinal tract and central nervous system, vitamin B12, sodium, calcium, fluorine, sulfur, phosphorus, iodine, as well as polyunsaturated fatty acid omega- 3. Experts recommend regularly eating pink salmon meat.

Salted pink salmon is especially good, since during cooking a significant part of the nutrients (like all red fish) disappears. Therefore, many people prefer low-salted pink salmon - both industrial salting and homemade.

When buying salted pink salmon in a store, there is a possibility of using dangerous E additives (see), the interaction of which leads to the formation of the strongest preservative poison - formaldehyde, however, these additives are more often found in industrially salted herring, but do not at all exclude the use in the preparation of others fish species. In this connection it is better to buy the fish yourself and salt it at home.

In the title of the article, I mention salmon. It is not easy to multiply the properties of a given recipe. I stopped buying salmon and trout altogether and now I am content with only pink salmon or coho salmon. The fact is that the expensive types of fish of the salmon family (trout and salmon) sold today are quite a dangerous product, although their taste qualities significantly exceed those of dryish pink salmon.

Salmon and trout are mainly supplied to store shelves from special salmon farms (they are also called cage salmon, which is different from salmon). It is difficult for an inexperienced buyer to distinguish wild salmon from farm-raised fish.

In Norway, China and Vietnam, growing salmon in a cage or on a farm is extremely common - this is a big serious business. And where there is business, the interests and health of consumers, as a rule, do not matter much. Maximizing profit is the main goal.

The fats of such fish are obtained from artificial feed, its flesh is sugary in taste, sprawling. This is not surprising - after all, the fish in the cage does not move much, does not fight for survival, therefore its muscle mass is weak and even the fins are almost atrophied as unnecessary.

Artificial feeds radically change the composition of caged salmon. They add synthetic vitamins and pigments to give fish meat a red color and antibiotics so that the fish does not get sick. Supplements that make fish grow quickly also lead to weight gain in the person who consumes it.

The dye canthaxanthin, which is added to food, is already banned in Europe and the US due to its accumulation in the retina and a serious disease that leads to visual impairment. If canthaxanthin got into the retina from the skin, then from the stomach it also has the ability to get to the retina. Dangerous Canthaxanthin used in fish farms, as it is half the price of the natural astaxanthin pigment.

In 2006, there was a temporary ban on the sale of Norwegian farmed salmon in Russia due to the discovery of high levels of toxic heavy metals in it.

I don’t want to spend a lot of money on the purchase of such a “useful” fish, risking harm to my body, and I decided to buy native pink salmon instead of salmon, which, due to its availability, abundance and low cost, is caught in the Far East from its native oceanic expanses, and is not grown artificially on farms.

Let's finally start salting pink salmon.

How to salt pink salmon

Ingredients :

• frozen salmon

• salt

• water

• vegetable oil optional

Cooking:

1. Before salting, we separate the fish fillet from the bones.

For salting and not only it is better to take a whole fish: it is not subjected to any pre-treatment and is sold completely in the form in which it was caught. If you buy fillets, they usually soak in phosphates and become more porous and absorb water, which leads to weight gain.

Frozen pink salmon is taken in order to defrost it a little, remove the skin from the fish. This is done quite easily: you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass.

In the same frozen state, the bones and the spine are also easily and conveniently separated.

3. Prepare a solution for salting pink salmon. In 1 liter of cooled boiled water we put 4-5 tbsp. coarse table salt (I advise you to always use only this salt - see) and stir it well until completely dissolved.

We put the pink salmon fillet in the solution and leave for a period of 15 to 30 minutes. The time it takes for the salmon to soak in the brine depends on your taste. I love lightly salted fish and 20 minutes is enough for me, but my daughter likes slightly more salted fish, aged for 30 minutes. Although the difference in the degree of salinity is not large.

4. After laying the fillet on a paper towel or napkins, let the solution soak a little and then put the salted pink salmon in a jar or container, adding a small amount of vegetable oil between the layers.

Have you ever seen how one red fish can be turned into another? If not, then stay with us to learn how to do it and subsequently try to do it yourself.

How to choose and prepare pink salmon for pickling

Now you should be extremely careful and remember or write down everything you read. Because you will read our most secret recommendations regarding the choice of the main product.

1. The best option for buying fish is a fresh carcass near the sea or at least from an aquarium. But if this option is not about you, then read on;
2. The weight of an average pink salmon carcass is from 800 g to 1500 g. If it is more or less, then we do not recommend taking it;
3. Gutted fish should have a pink color of the belly inside, in no case yellow;
4. Inspect the product for the presence and amount of ice. If pink salmon is fresh, then it cannot contain more than 5% ice. This amount is acceptable to cool a fresh carcass;
5. The surface of the belly is even in color, without spots and transitions to another color;
6. It will probably sound strange, but fresh fish will not smell like fish. The only aroma allowed for fresh carcass is sea water or algae;
7. If the meat is of a delicate or light color, the product has already been frozen several times;
8. If the belly is pink, then caviar is expected inside;
9. The belly should also not be swollen. It is rather flat, but there are exceptions - a female with caviar;
10. The gills of fresh fish should be bright red, never green or nearly black;
11. If the head of the fish is cut off, then try to consider the color of the meat. It should be carrot pink;
12. When you click on the fish, a dent should form. When you remove your finger, the dent should immediately disappear. If it straightens long enough, then the fish has already been frozen and due to this has lost its elasticity and firmness;
13. If you feel blisters under the skin, then this means that the pink salmon was stored in the wrong conditions, or it is already simply old;
14. In fresh fish, even the minimum amount of mucus on the gills is unacceptable;
15. You are lucky if pink salmon has a head, because then its freshness can also be determined by the eyes. They should be convex and transparent. If they are already a little flattened and cloudy, then the fish has either been frozen, or has long been lying in this form on the counter;
16. Many believe that male meat is much juicier, fatter and tastier. To choose a boy, focus on the head - in males it is sharper, and in females it is rounder. You can also look at the rear fin, which is shorter in males. But, in order to correctly choose the sex of the fish, compare carcasses of the same size;
17. You can also find a guy by comparing the shape of the backs. Males have a pronounced hump on the back, which is absent in females. It is because of him, by the way, that the fish got its name;
18. The dry tail of the fish will tell you that the fish has already been frozen more than once, or that it has been on the counter for a very long time (which is quite logical);
19. No cuts, traces of blood or damage are allowed on the surface of the carcass. The scales should be smooth, without defects and mucus;
20. It is easier to choose a whole and fresh fish, but it will be more expensive, since by gutting it, you will throw away almost half of its weight. But buying fish without a head is more risky. Therefore, it is better to overpay a little, but be sure of freshness.

Salted pink salmon for salmon: recipes

Cooking:

Second

• 850 g pink salmon;
• 20 g of sugar;
• 15 g of salt;
• 110 ml of vegetable oil;
• 5 g black pepper;
• 2 lemons.

How much to do - 11 hours and 30 minutes.

How many calories - 196 calories.

Cooking:

1. It is best to buy the fillet right away so as not to sit still with the cleaning of the carcass. But if you have a whole carcass, then you need to gut it, wash it both inside and out, cut off the head, tail, fins;
2. After cutting off the peel, the fillet can be washed again, and then cut into pieces. They can be of any size and shape, but it is worth remembering that the thicker the pieces, the longer the delicacy will cook;
3. Mix salt with sugar, add black pepper;
4. Mix the components and rub each piece of pink salmon with the resulting mass;
5. If there is a little fish left, pour it over the fish and knead it with your hands;
6. Wash the lemon and cut it into thin rings;
7. Put the fish in a container and cover it with a layer of lemons;
8. Then put in the refrigerator for eight hours;
9. After that, get the fish, pour it with oil and remove for another three hours;
10. When time passes, you can already try the fish.

Third

• 1250 g pink salmon;
• 2 onion heads;
• 15 g of salt;
• 80 ml of vegetable oil;
• 10 g sugar.

How much to do - 15 hours and 30 minutes.

How many calories - 175 calories.

Cooking:

1. Wash the fish, rid it of the head and spine;
2. Cut off the fins and tail, forming two beautiful fillets;
3. Inspect the fillet for the presence of bones and if there are, then pull them out with special tweezers for fish;
4. Next, cut the fillet into equal pieces so that they are also marinated in the same way;
5. Combine salt with sugar and grate each slice of pink salmon, but leave a little salt for onions;
6. Peel the bulbs, cut off the ends and remove the peel;
7. Wash both heads, and then cut them into rings;
8. Sprinkle the rings with a pinch of salt and grind by hand;
9. Mix onions and fish with oil and place in a saucepan or saucepan;
10. Cover the fish with a plate and place some kind of press on top;
11. Place in refrigerator for fifteen hours.

Fourth

• 75 g of salt;
• 1 liter of water;
• 75 g of sugar;
• 1 pink salmon.

How much to do - 30 hours.

How many calories - 149 calories.

Cooking:

1. Dissolve bulk components in water and place it in the refrigerator so that the temperature drops well;
2. Peel pink salmon from bones, entrails, head, tail and fins;
3. Cut the carcass into two fillets, and them, in turn, into two more parts;
4. Place the pieces in a container and pour them with cold water with spices;
5. Put it in the freezer for a day, then completely defrost;
6. Rinse the pieces with running cold water, dry and invite relatives to the table.

Secrets of successful salting

Salted pink salmon for salmon turns out to be tastier and richer if you pour it with vegetable oil before serving and let it brew in this form for several hours.

To make the fish in the brine not crawl, but remain as whole as possible, use a press. To do this, cover the fish with a plate during tincture, and put a heavy object on top as a press. It can be a jar or a bottle of water.

When using lemon for salting, be sure to use vegetable oil. The citrus itself will not only dry out the pink salmon, but also make it tough. The oil will fill everything you need.

As you may have learned, the transformation of one fish into another is not magic, but a completely possible action. Try it yourself to see how easy it is!

Salted fish in stores is quite an expensive product. It is not known with what spices it was salted and how fresh the salting was. Pink salmon, salted on its own, will be much tastier than bought, its cost will be cheaper, and it can become a real delicacy on the festive table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article will be given general recommendations and recipes on how to pickle pink salmon at home.

For salting, both fresh pink salmon and frozen are suitable. You can salt red fish, both a whole carcass and cut into small pieces, fillets or steaks. The only thing to remember is that the salting process, depending on the recipe chosen, takes time: it will take several hours to a day to get salted fish.

Basically, frozen pink salmon is offered in stores, as it is stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

A truly delicious salted fish comes from fresh pink salmon. Before buying fresh fish, you need to check for smell and appearance: when pressed, the former shape of the fish should quickly recover and smell good.

If frozen fish is bought for salting, it must first be thawed. For defrosting, it is better to leave the carcass in the refrigerator overnight. During this time, it will melt and it will be easier to cut it.

Defrosting is allowed at room conditions (when they forgot to take the fish out of the freezer or bought it frozen in the store), leaving it on the table for 2-3 hours. During this time, it will melt and it will not be difficult to carve it.

How to cut pink salmon before salting

The preparation technology before salting is the same for fresh and frozen fish.

The head, fins and tail are cut off. An incision is made in the abdomen, and all the insides are removed.

Then the carcass is washed with running water.

If you want to pickle only the fillet, then you need to remove the skin from the cut fish.

Rinse the cut pink salmon again with cold water and dry well with paper towels so that less moisture remains in it.

Salted fish is cooked dry and wet. The dry version involves only the addition of salt and spices, and the wet type of salting involves immersing pink salmon in marinades, juices and brines.

When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.

To get lightly salted pink salmon, you do not need to marinate it for more than a day and, after removing it, pat it dry with a paper towel. Put the salted fish in a container and add sunflower oil.

An easy way to salt pink salmon is to rub it with a mixture of salt, sugar, spices and spices. Prepare, as a rule, such a mixture in a ratio of 1: 2 (sugar to salt), spices are taken to your liking. The amount depends on the size of the fish, the main thing is that the meat should be plentifully processed with a curing mixture.

Salted pink salmon can be stored in the refrigerator for only 3-4 days. It is better to put the remaining salted fish in the freezer, wrapping it in cling film or putting it in a container with a lid.

For salting pink salmon, you can use any dishes, except for metal, because it can give the fish an unpleasant metallic taste. Ceramic or glass is best suited for this purpose.

Dry salting of pink salmon

Divide the prepared carcass into two fillets or cut into pieces. Place meat side out on a cutting board and season generously with the salt and sugar mixture.

Place the meat side by side and wrap tightly in paper towels.

Put in a tray, bowl or deep plate. Put a load on top: cover the fish with a cutting board or plate and put a jar of water. Place in refrigerator or other cool place.

After 5-6 hours, turn the fish over to the other side.

In a day we will get salted fish, and in 2-3 days already salted. Unroll the carcass and remove the remaining salt.

Served to the table fish, cut into pieces and poured with sunflower oil.

How to pickle pink salmon in a marinade

The classic recipe for pickling pink salmon in brine is this. For 1 kg of pink salmon fillet take:

Water - 1 liter;

Sugar - 150 grams;

Salts - 150 grams;

Mustard - 30 grams;

Bay leaf - 2 pieces;

Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Fillet pieces are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is taken out of the brine and served at the table.

Salted pink salmon

This method of cooking fish involves keeping pink salmon for a short time in a prepared saline solution, as well as a reduced salt concentration.

To prepare slightly salted pink salmon for 1 kg of fish, take:

Salts - 1 tablespoon;

Sugar - 1 teaspoon;

Vegetable oil (odorless) - 100 ml;

Black pepper - to taste;

Coriander - a couple of pinches or to taste

Prepare fish and cut into small pieces.

Mix sugar and salt in a bowl.

Arrange the fish pieces in a single layer in a container, drizzle with vegetable oil and sprinkle with a mixture of salt, sugar, black pepper and coriander. Black pepper should be coarsely crushed. If desired, you can add a few peas of allspice. Pairs well with white pepper.

Do the same with the next layer. Lay out all the fillet pieces in layers.

Cover the container with a lid and refrigerate for at least 5 hours.

Pink salmon for salmon in brine

Pink salmon meat is not very fatty, but it can be made more juicy if vegetable oil is added during salting. Then such pink salmon will taste very similar to salmon. You can salt the fish in brine or dry method.

To prepare the brine you need:

Water - 1.0-1.3 liters

Salts - 5 tablespoons

Cool the boiled water and dissolve 5 tablespoons of salt in it.

We cut the pink salmon, remove all the bones from the meat and cut into pieces about 4 centimeters.

Shredded fish is placed in brine for 10 minutes. Then drain the brine, and dry the fillet pieces with a paper towel or napkins.

After removing from the brine, put in a glass dish and pour vegetable oil. Take any oil: sunflower, olive or other.

We put the fish in the refrigerator for 40 - 60 minutes.

If the brine is not enough to completely cover the entire fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine for a little longer.

As a result, there is no faster salting of pink salmon in time, and most importantly, in terms of taste, it corresponds to another red fish - salmon. The fish turns out tender, but if it turned out too salty, then you can soak it in water.

Salted pink salmon in brine

There are many options for brines that will make the taste of the fish rich. If you need to salt pink salmon tasty and quickly, use this recipe.

To prepare a brine for 1 kg of pink salmon, you need:

Water - 1 liter;

Salts - 3 tablespoons;

Sugar - 2 teaspoons;

Bay leaf - 2 pieces;

As spices:

Allspice and black or white pepper;

Mustard (grains or ground).

First, prepare the brine for pink salmon. All components are mixed except mustard. At the very end, add mustard to the brine. Pour pink salmon with prepared brine (room temperature). After 3 hours, it will be ready if cut into small pieces. Larger pieces require more salting time.

Pink salmon in quick-salted brine may fall apart a little if defrosted fish was used. Spices and spices are added to the brine according to taste preferences. To get rid of the bitterness characteristic of pink salmon, you can add a little lemon juice or table vinegar to the brine.

How to pickle pink salmon in oil

For cooking in oil for 1 kg of pink salmon you need:

Salts - 3 teaspoons;

Vegetable oil - 1/2 cup (100-125 ml).

Wash and cut pink salmon: remove the skin and separate from the bones.

Cut the finished fillet into pieces half a centimeter thick.

Put the chopped pieces in a deep plate, add salt and spices as desired. Mix. Drizzle with vegetable oil and mix again.

Transfer the fish to a jar and refrigerate for 8-10 hours. During this time, the pink salmon will be salted.

Another way to salt salmon in oil.

For 700 grams of pink salmon you need:

Vegetable oil - 100 ml;

Salts - 2 tablespoons;

Sugar - 1 teaspoon;

As spices:

Black (white) pepper - to taste;

Bay leaf - to taste.

Rinse salmon and remove skin and bones. Cut the fish fillet into small pieces.

I'm preparing the brine. Mix vegetable oil with salt, add sugar, bay leaf and black or white pepper to be crushed.

Mix the pieces of pink salmon filled with brine and send them to the refrigerator. After 10 hours you can try the fish.

Salted pink salmon with onion in oil

According to this recipe, salted pink salmon will be ready in 2 hours and it will turn out very tasty and tender. To salt pink salmon, for 2 carcasses of fish you need:

Water - 1 liter;

Salts - 5 tablespoons;

Vegetable oils - 150 ml;

Bulb onion - 1 head

Gutted fish cut into pieces. It is best to start slicing when the fish is slightly frozen. We put the pieces of fish in a convenient container.

Prepare brine. Add salt to chilled boiled water and stir. Fill them with fish.

Leave the pink salmon soaked in brine at room temperature for one hour.

Take the fish out of the brine and pat dry. Put in a deep plate or bowl. Put chopped onion on top and pour sunflower oil. Put the pink salmon in the refrigerator for 40-60 minutes.

Any type of salted pink salmon can be used cut into fillets or cut into pieces. The thinner the cut fish, the faster it will absorb salt and salt.

Salting is a fairly quick way to cook pink salmon, which allows you to store fish in the refrigerator for several days without losing taste. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient for salads, sandwiches, stuffed pancakes and many other dishes.

How to salt pink salmon in the monastery, see the video