How to pickle salmon at home. Lightly salted salmon in brine - the taste is incomparable! Salted salmon with honey

Salmon, Atlantic salmon, or lake salmon is a fish of the salmon family, the meat of which, due to its taste, is of great culinary importance for the preparation of numerous fish delicacies. In addition, the meat of this fish contains a large amount of the chemical element melatonin, which promotes the process of cell rejuvenation in the human body and promotes sound and healthy sleep. Also, this fish contains substances that help reduce the risk of cardiovascular disease, and contribute to weight loss.

The recipes for cooking this fish, probably, simply cannot be counted, but first of all, salmon is consumed in dry-cured form. A red fish sandwich in the morning is a truly aristocratic breakfast. But few people know that if you pickle salmon at home, then red fish will not only cost you much cheaper than store-bought, but also tastier and healthier. This article will tell you how to salt salmon at home.

If you are interested in this article, and you are planning to test your culinary skills in the field of cooking dry-cured products, and cook salted salmon, then let's start this process right now. Of course, first of all, you need to buy the fish itself. When choosing salmon, you need to pay attention to the following points: the meat should feel elastic, dense and have a pleasant fishy aroma, the eyeballs should be transparent, and the skin should be smooth and shiny. Usually salmon is stored at a temperature of about 2°C. If all sanitary conditions are strictly observed, then at this temperature the fish retains its freshness for about four days after being caught. Freshly frozen salmon is stored at -20°C for about 3-4 months after being caught. Such salmon should be covered with silvery scales. Such a fish should not have dents or other kinds of damage, and its abdomen should be even and white. The meat may be pinkish or red. Also, the freshness of such fish can be determined by the color of the gills. In fresh salmon, they are intense red or dull cran.

How to defrost salmon?

A very important factor for high-quality salting of fresh-frozen salmon is its defrosting. Freshly frozen fish should be thawed in a simple refrigerator compartment until it is soft to the touch. Usually defrosting lasts about two days, but this depends on the size of the fish and the temperature of the refrigerator. Do not defrost fish in water, especially if the water is hot. Fish defrosted in this way is not suitable for drying and salting. The ideal temperature for defrosting fresh-frozen fish is +5°C.

How to cut a salmon?

Large fish is cut into fillet pieces from one to half a kilo. Do it in the following way. The fish is thoroughly washed with cold water, and then wiped with a clean cloth or napkin. They begin to cut the fish from the head, cut it off along with the gills. Next, take a long wide knife and carefully cut the fish in half. As a result, we get two fillets. One with a spine and one without. From the first, carefully remove the spine with a knife. From the resulting fillet, remove the ribs.

This procedure will be much easier, if much less time-consuming, if you use medical tweezers or a special tool to remove fish ribs. After removing the ribs, the fillet is ready for salting. The leftover meat can be frozen and later used for or fish broth.

Salmon pickling

Now we will tell you how to salt salmon at home. Usually, one of three salting methods is used for salting salmon.

• "Wet salting" - salting fish in saline;
• "Dry salting" - the fish is sprinkled or rubbed with salt;
• "Combined salting" - first, the fish is salted in a dry way, and then, it is kept in saline for some time.

The most popular and easiest way to cook at home is the “dry salting” of salmon. Salmon salting by the “wet salting” method is usually used at enterprises that are professionally engaged in fish salting. Very rarely a "combined ambassador" is used.

Recipes for cooking salmon

Scandinavian recipe. (One of the easiest pickle recipes)

Thawed or fresh salmon, cut into fillets. The skin from the pieces of meat can not be removed. Sprinkle the fillet pieces well with sea salt and sugar in a 50/50 ratio. Don't be stingy with the salting mixture because the fish won't salt properly.

Usually take three to four tablespoons per kilogram of fillets. After the fillet is put into an enamel pan or other container suitable for salting and left for 24 hours in a refrigerator at a temperature of 5+ to 10+ degrees.

After 24 hours, I take out the fish, clean it of salt and safely eat it. The fillet is cut into pieces or slices and served on the table with lemon slices. Bon appetit.

Salmon salting with sugar and spices

Recipe for one kilogram of fillet:

• 1-2 tablespoons of sugar;
• 4-5 tablespoons of salt;
• 1 tablespoon lemon juice;
• 1 - a tea boat of black pepper (ground);
• 1 branch of parsley;
• 1 branch of dill;
• 3-4 bay leaves.

Sugar is mixed with salt and pepper, after which the fillet pieces are rubbed with this mixture. A layer of meat is placed in an enameled pan and shifted with bay leaves and herbs. Then sprinkle the meat with the rest of the salt and lay the next layer of fillet. In this way, we shift all the remaining meat and pour it with lemon juice. We put the pan in the refrigerator for two to three days. During this time, twice a day, we shift the meat from top to bottom. After the expiration of three days, we take out the fillet and pick off the seasoning and salt with a knife or brush. The fish is ready. Drizzle generously with lemon juice before serving.

Salted salmon with lemon

For salting salmon according to this recipe, a whole fillet is usually used. Salting is done with salt and sugar in even halves. Consider the salting recipe for one kilogram of filet. First of all, we prepare the pickling mixture. For 1 kg, mix 4 tablespoons of salt and 4 sugar, pour the bottom of the dish with this mixture, where we will salt the fish. Next, put the salmon fillet with the skin down and sprinkle liberally with the juice of one lemon. We leave the meat to soak in the marinade for several hours, after which we put the container with the fish in the refrigerator for two days. Fans of slightly salted fish can consume such a product not the next day. Before eating salmon, it is taken out of the dish with brine and thoroughly wiped with a clean napkin. Lemon tends to make meat softer, juicier and more tender. If you cook fish with such a recipe, you should serve it on the table without lemon.

Video - lightly salted salmon recipe

Conclusion

I think after reading this article, you will easily figure out how to salt salmon at home and be able to amuse yourself and your loved ones with delicious dishes made from salted salmon. The main thing is to adhere to all the rules of the ambassador set forth in this article, and the result will surpass itself.

My husband and I bought 6 kg salmon! cut into steaks, put in the freezer, and decided to pickle the tail. But how? everything turns out to be very simple! I would say - ELEMENTARY! share:

Atlantic salmon(Salmo Salar), or salmon - a species of salmon fish from the genus salmon. The largest representatives reach a length of 1.5-2 m and a weight of 30 to 50 kg. Life expectancy can be up to 15 years. Salmon live in the Atlantic and Pacific oceans, as well as in the fresh waters of the Northern Hemisphere, in the middle and northern latitudes. One of the largest spawning grounds for Pacific salmon is Kamchatka.

Each fish has its own way of cooking, emphasizing its merits. For example, salmon can be fried, but you get just fried fish, big, fatty, but no more. Fresh salmon is recommended to be baked or grilled, however, when fried in a pan or other heat treatment, it loses most of its beneficial properties. Salmon can be boiled, the broth will be just great, but the meat also loses some of its beneficial properties and tastes a little different from any other fish, so it is recommended to cook fish soup from the belly, head, backbone and tail of salmon.

Fresh salmon is a natural source of trace elements that are destroyed during rapid defrosting and heat treatment. Therefore, in order to increase the shelf life of fresh salmon, while maintaining its usefulness, it is salted or smoked in a cold way. Moreover, connoisseurs of this excellent product prefer smoked or slightly salted salmon.

To prepare low-salted salmon, it is cut into fillets. The fillet is thoroughly rubbed with a pickling mixture and, in the process of maturation, fillet layers are shifted for uniform salting. Salted salmon acquires a special delicate taste and aroma.

How choose salmon

When choosing fresh salmon, consider the following. The skin should be shiny and smooth, the meat should be dense, elastic to the touch and have a pleasant smell, the eyes of the fish should be transparent. Fresh salmon is stored at a temperature of 0-2°C for 4 days after being caught: it is enough to maintain the correct temperature regime (0-2°C) and observe the necessary sanitary conditions.

Freshly frozen salmon is stored for 3-4 months after being caught at a temperature of -20°C. The fish should be covered with shiny, silvery scales, without damage or dents. The abdomen should be white and even. The color of the meat can be from light red to red. The color of the gills can be from intense red to dull red.

Fresh-frozen fish is usually sorted by weight. There are several weight groups: 1-2 kg, 3-4 kg, 5-6 kg, 7-8 kg and 9 or more. The price per kg depends on the weight of the fish, as a rule, the heavier the fish, the more expensive it is, but also the tastier it is. Fish weighing up to 5 kg are still very young, they did not have time to work up fat and their meat is not as tasty and tender as that of fish weighing 6 kg or more.

How to defrost salmon

Freshly frozen salmon must be properly thawed. To do this, the fish from the freezer is laid out in a regular refrigerator compartment and kept until it becomes soft to the touch. This usually takes 1-2 days, depending on the temperature of the refrigerator and the size of the fish. The ideal temperature for defrosting is +5°C. In no case should you defrost salmon in water (especially hot).

How to cut salmon

If the fish is large (from 6 kg or more), then it is more expedient to cut it into pieces of 1-1.5 kg without defrosting, put some in the freezer, and salt some. They do this because one layer (half of a fish, without the head of the ridge and tail) of a large fish can weigh from 2 to 4 kg, you can eat this volume for a week, and during storage, the fish loses juice, fat and dries up significantly, losing taste and appearance. view. If you need to salt the whole fish, then it should be cut (milled).

For salting red fish, a whole fillet, layer or part of it is usually used. Therefore, before salting, the fish must be cut (milled). The fish is always rinsed with cold water, and then wiped well with a clean napkin or cloth until almost dry. Then they cut off the head along with the gills, capturing a little meat (you need to step back from the gill cover by half a centimeter). Next, you need a wide and long knife (the knife should be longer than the distance from the abdomen to the back of the fish), this will allow you to make a neat fillet. The fish is cut in half, along the spine, you can start both from the side of the tail and from the side of the head. It turns out two fillets: one with a spine, the second - without. The spine must be carefully cut, and it must be done carefully, since the ridge has the remains of ribs, so you should not lean on it (cuts and injections from the bones of any fish are very painful and heal for a long time).

Ribs are removed from the resulting two fillets with tweezers or a special tool. To do this, carefully probe the flesh of the fillet with your fingers or palm, at the level of the spine or slightly lower, identifying the bone, firmly clamp it with tweezers and sharply pull it out of the meat. In this way, you need to remove all the edges. The fillet is ready for pickling. If desired, you can cut off the abdomen (it is very fatty, which is called an amateur) and remove the scales from the fillet along with the skin. The spine, head (the gills must be removed from the head) and the abdomen can be left for the fish soup, the broth turns out just great.

How to salt salmon

Salmon can be salted in three ways (like any other fish):

• "Dry" way - the fish is rubbed and sprinkled with salt (pickling mixture).
• "Wet" way - the fish is salted in a saturated saline solution (water with salt).
• In the "mixed" way - the fish is first salted in a dry way, and then kept for some time in a saline solution.

The simplest and most popular, for home use, is salting in the "dry" way. Salmon salting in brine is commonly used in fish salting plants, the "mixed" method is rarely used, however there are some great recipes for salting salmon in this way that are worth trying.

The easiest recipe for salting salmon (Scandinavian recipe)

Fresh or defrosted salmon is cut into fillets without removing the skin from it. Sprinkle the fillet, from the side of the meat, with salt - preferably sea or just large. Salt is taken at the rate of 3-4 tablespoons per 1 kg of fillet. Salt should not be too little, otherwise the fish will not be salted. In the case of salmon, you can pour a lot of salt (some recipes recommend filling the fillet with salt so that it is completely covered with it), it is almost impossible to oversalt the salmon, since it is very fatty and juicy, the meat will absorb as much salt as needed. Both halves of the fillet are put together with salt inside. Wrap in a paper towel or dry clean cloth and put in a tightly closed container (enamelled pan, plastic container or plastic bag). Then remove the container with the fish in the refrigerator and keep at a temperature of +5°C to +10°C for about 12-16 hours. The fish is taken out of the refrigerator and the salt is carefully removed with a knife or a clean brush; it is impossible to rinse the fish with water. The fish is ready, the fillet is cut into slices or pieces.

Recipe for salting salmon with sugar and spices.

Ingredients. For 1 kg of fillet take: 5 tablespoons of coarse salt, 1-2 tablespoons of sugar, 1 teaspoon of freshly ground black pepper, 1 sprig of dill, 1 sprig of parsley, 3-4 bay leaves, 1 tablespoon of lemon juice.

Salt is mixed with sugar and pepper. If the fillet is one, then it is cut in half. Both fillets are thoroughly rubbed with a pickling mixture. Take an enameled dish or a plastic container of a suitable size and place the fillets in it, skin side down. Then they spread the greens on the meat (it can be cut or laid whole if it is finely chopped, the aroma of the greens is stronger), bay leaf, sprinkled with the remains of the pickling mixture, then sprinkled with lemon juice (in some recipes, brandy or red wine is taken instead of lemon juice). The second piece of fillet is laid on top, meat to each other.

The fish is kept in the refrigerator for 1-2 days, depending on its size and the required degree of salinity, if you need lightly salted fish, it is kept less, if more salty, then longer. At the same time, every 6-12 hours the fish must be turned over so that the piece that was on top becomes the bottom. The more often they turn over, the more evenly salted, the fish turns out. Then the dishes with the fish are taken out of the refrigerator, the fillets are taken out and carefully wiped with a brush or knife, cleaning off the remains of the pickling mixture. The fish is ready before serving, it must be cut and sprinkled with lemon juice.

There are delicacies that are not subject to fashion or oblivion, without which it is impossible to imagine a festive table, which are a sign of a holiday. We are talking about salmon, which embodies an elite treat, and therefore our recipes on how to quickly and tasty pickle salmon at home will allow you to pamper yourself even on weekdays. Magnificent, incomparable taste and appearance, universal combination with other products - everything makes this delicacy product royal!

When buying salted salmon in a store, we cannot be sure of the high quality of the product, knowing the tricks of sellers or manufacturers. And why buy a finished product if we can learn the principles of salting salmon and salt it at home - in our own kitchen?

Rules for salting salmon at home

There are two technologies for home salting red fish:

• Dry Ambassador
• Salting in brine

Let's look at salting recipes and find out how to properly and tasty salt salmon fish. It is simple and fast, especially if you have purchased a high-quality freshly frozen product.

Fresh or chilled salmon fish can be seen for sale only in cities and towns on the coast of the Atlantic Ocean or rivers, lakes of this ocean basin.

The classic dry pickling mixture includes an equal amount of granulated sugar and coarse salt. And already this mixture can be enriched with herbs, spices and spices. Experience comes after 2-3 salmon pickles and consists in compiling your own recipe for salted fish.

On average, a kilogram of fish requires 4 tbsp. spoons of pickling mixture.

How much salted salmon in a dry mix? It depends on the recipe, slicing the fish and the temperature regime of salting.

How to salt salmon, a recipe for dry salting with dill

Ingredients

• - 4 things. + -
• - 3 tbsp. l. + -
• - 3 tbsp. l. + -
• - 100 g + -

Cooking

• We wash the steaks, dip the water with napkins. We cut each steak along the ridge, maintaining the integrity of the skin. We remove the ridge and pull out the bones with culinary tweezers.
• We prepare the pickling mixture by simply mixing salt and sugar. We carefully rub our steaks with this composition.
• We cover the bottom of the enameled bowl with dill sprigs (1/3 of the prescription amount), put 2 steaks on the dill, skin side down. We cover them with the next portion of dill (only twigs!). We cover the steaks under the dill with the remaining pieces of fish skin out. We get such a fish sandwich with dill!
• On top of the “sandwiches”, we again lay the dill, cover with a flat plate of a diameter smaller than that of the bowl and put the load.
• We salt in the conditions of the kitchen for 6-8 hours, and then we move the salting to the refrigerator for another couple of days.

Dry salting recipe for salmon bellies

Let's look at how to salt salmon bellies at home. There are certain rules for their ambassador:

So, how to salt salmon bellies yourself? We will need about 300 g of bellies, 2 tbsp. coarse salt and 1 tbsp. Sahara.

We dry the cleaned and washed abdomens on a paper towel, put them in a bowl and sprinkle with a mixture of salt and sugar according to the recipe. Stir, cover with a plate and leave in the kitchen to salt for 2 hours.

If you made salting in the evening and want to leave the bellies in the salt all night, then put 1 tbsp of salt. a spoon so that the product does not oversalt. Use exactly the same recipe for salting salmon ridges - you won't go wrong! Delicious and inexpensive!

Recipe for dry salting with spices and lemon

Ingredients

• Salmon fillet - 600-700 g
• A mixture of salt and sugar - 2 tbsp each.
• Lemon - 1 fruit
• Ground allspice - to taste
• Bay leaf broken - 2 leaves
• Dill
• Parsley

Cooking

1. We prepare the pickling mixture: we combine salt, ground allspice, sugar, chopped dill and parsley, broken bay leaf.
2. We spread the pickling mixture in a bowl, put the fish fillet cut into large pieces on top and carefully rub the mixture into the fish fibers. Sprinkle lemon juice on all sides. You can also cut the lemon fruit into rings and overlay each fillet.
3. We close with a flat plate of a smaller diameter and put it under oppression. We place in the cold for a day (or on the balcony or in the refrigerator).

During the day, a brine is formed, which must be drained, and all the spices are scraped off with a knife and wiped with a cooking napkin. Salted salmon is ready!

The recipe is good because vodka breaks down fats, making the fibers dense and elastic. In addition, vodka is a reliable disinfectant solution, and the fish is salted quickly and evenly.

• For a dry pickling mixture, mix 2 tbsp. coarse salt and 1.5 tbsp. granulated sugar.
• Sprinkle the red fish fillet with the pickling mixture, additionally rubbing it with your hands.
• In conclusion, sprinkle the fish with vodka (30 ml is enough).

After 8-10 hours, light-salted salmon just asks to lie down on a piece of bread!

Salmon salted in brine is just as good as dry salting. In general, the required amount of sugar and table salt does not change. The only difference is that the fish pieces are not rubbed with a dry mixture, but are poured with room temperature brine.

Salted salmon, instant recipe with sea salt

An excellent recipe for salting salmon fish in just 2 hours!

Pickle for salmon: 2 tbsp sea ​​salt, 2 tbsp. granulated sugar and half a liter of water.

It is necessary to bring the water to a boil, dissolve salt and sugar in it, wait for the secondary boil and turn it off. After cooling, we filter the brine and fill it with red fish.

After 2 hours, put it on a plate, remove the brine with a napkin and cut into thin slices. Beautifully laid out on a dish and served, decorating with suitable vegetables or herbs.

Lightly salted salmon, recipe for instant salting in strong brine

The recipe is suitable for a quick snack when there is simply no time for a complex recipe!

• Frozen fish (without defrosting) cut into thin slices.
• Preparing a strong brine: 5-6 tbsp. salts are dissolved in 1 liter of cold boiled water. We get a very strong saline solution.

You can check the saturation of the brine with a piece of raw peeled potato: if it floats to the surface of the brine, then its concentration can quickly salt the fish.

Dip the fish slices in the brine for 10 minutes. Next, take them out and remove the salty moisture from their surface with paper towels. We put it in a plastic food container, pour it with refined sunflower oil and leave it in the cold for 40-50 minutes.

Ready! Serve on a platter topped with pickled onions and lemon rings.

How to pickle trout (salmon) in a quick way using rum

Fragrant, slightly salted trout will be ready in 5 hours, and a quick salting of trout with rum will give you a pleasant taste and excellent aroma.

As you can see, the question of how to pickle salmon is very easy to answer! The recipes are all simple and accessible, no special skills and experience are required. Basically, red fish is salted with dry salting, and in the process of salting it is constantly turned over so that it is evenly salted in its own juice. Royal deliciousness!

Festive canapés with trout from the chef

Sandwiches are always an excellent choice for quickly preparing a delicious table, for a holiday it is worth working a little more. At the same time, you can not really move away from the sandwich essence of the buffet table. Our chef offers to build unusual canapés with trout.

Practically on every festive table there are traditional sandwiches with red caviar or salted fish. In addition, if you decide to cook sushi at home, then you definitely cannot do without a delicious red fish.

Red fish (salmon, pink salmon, nekra, chum salmon, trout) - 1.2 kg.

First, rinse the fish well and clean from the insides. After that, wash it and wipe it dry with a napkin. Divide the carcass along the ridge and cut into portions. Now you need to mix all the ingredients for salting and rub the fish well on all sides. Then sprinkle a little with lemon juice and put the fish in an enamel bowl, pressing it with a weight on top. The fish is infused for a day or a day and a half, after which an excellent snack is ready to eat. Now you know how to pickle salmon yourself.

Recipe #3

This salting method, unlike the first two, contains vinegar and onions. Compound:

Salt - 2 tablespoons;

Black pepper - 5-7 peas;

Bay leaf;

Vinegar - 1 tablespoon;

Vegetable oil;

Onion - 1 head;

Water - 0.6 l;

Salmon fillet - about 1 kg.

First you need to separate the fish meat from the skin and cut it into pieces, then place it in a container. Prepare the brine in a separate bowl. To do this, pour water into the container and dilute salt in it. Pour the salmon with the resulting brine and place under oppression for a couple of hours. Then drain the water and pour another, while mixing a glass of water with a spoonful of vinegar. Now leave the fish for 7 minutes in this solution and drain again. After that, cut the onion into rings and mix it with pepper, oil and sprinkle the resulting mixture with salmon and leave for 19 minutes. Now you can enjoy the delicate taste of red fish. And if you still don’t know how to pickle salmon quickly, then this method is right for you. Bon appetit!

Recipe #4

Products for salting salmon:

Salt - 4-5 tablespoons;

Sugar - 3 tablespoons;

Salmon fillet - 1.3 kg;

Dill greens - 220 g.

You need to mix sugar and salt, then rub the fish fillet with the mixture. Rinse the greens, then dry it, after which put some of the branches on the bottom of the container for salting. Then put the pieces of fish skin side down in the same container, and place dill sprigs on top. Thus lay out the whole salmon, shifting greens. After that, press down the fish a little with a load and leave it in the room for about 7-8 hours. Then place in the refrigerator for two days.

Secrets of delicious salted salmon

To get a delicious gourmet snack, you need to use a quality source product.

The ideal option is freshly caught large fish.

But most cooks most often you have to be content with frozen or at best chilled.

When choosing fresh-frozen fish, you need to do it right, given the main:

• the surface of the fish must be intact, without damage, lacerations, chips and cracks;
• the scales of a quality product are light, shiny, without spots and mucus;
• the tail and fins should be stiff, but resilient, not break from a light touch.

You can defrost salmon before salting only on the shelf of the refrigerator! No microwaves, "warm baths"! It is undesirable even to lay out just on the kitchen table. Only slow thawing will preserve the taste and texture as much as possible!

Attention to trifles and details (the appearance of the fish itself, packaging, the presence of ice) will not allow you to buy frozen fish that has been stored in the freezer for more than the prescribed period. However, at home, too, you should not keep it in the freezer for a long time, it is better to use it right away.

Self-salted fish is not only tastier, but also cheaper! In stores, a salty delicacy costs at least 2 times more than regular fresh or frozen fillets!

There are a great many ways of salting - the choice depends on the possibilities and taste preferences. Dry salting, marinade, brine. Different recipes, different tastes. "Quick" options allow you to enjoy tender slices within 2-3 hours after pickling or pickling. More complicated recipes will help prepare fish for long-term storage. You can even try the recipes for salting other fish - and here.

Spices and spices emphasize the taste of the finished product. It is better not to overdo it with them - salmon should retain its own taste and aroma. There is enough black ground pepper. In any case, the choice of spices, herbs and spices is a matter of taste. For example, the original recipe for salting red fish is impossible without aromatic additions.

The degree of salinity of the fish depends on the time it has been in the salty environment and on the size of the fish pieces. For steaks and large fillet pieces, more time will be needed, for bellies, teches or trimmings less. Lightly salted is ready in a few hours. For strong salting, it is necessary to keep in salt for at least 1-3 days.

The choice of salt is serious business. Salt with large crystals is suitable - sea, stone, table. Salt "Extra" or iodized softens the fillet, makes it look like a paste or cream.

It needs to be split properly

When choosing a carcass or a piece for salting, remember that the larger the specimen, the better. In such a fish there are more fats, and therefore nutrients. The most valuable thing in salmon is not even easily digestible proteins, but fat - valuable omega-3, omega-6 and 9 are contained in adipose tissue. Truth and the calorie content of large fish is higher - 220 kcal. In smaller fish, 200-210 kcal.

It’s not so easy to carve a whole carcass yourself. An experienced hostess probably has her own way. If you don’t have such a method, here is a good video with a simple cutting scheme:

Dry salted salmon with rosemary

Red fish in any form is the decoration of the feast. Many gourmet snacks and salads include slightly salted salmon. You can salt this fish in different ways, but it turns out very unusual with rosemary.

The use of dried fragrant grass will give the salmon a light coniferous flavor.

Recipe Information

• Cuisine:Russian
• Type of dish: appetizer
• Cooking method: pickling
• 14 h 10 min

Ingredients:

• salmon steak - 500 g
• coarse salt - 3 tbsp.
• sugar - 2 tbsp.
• dry rosemary - 10 g

Cooking method:

Mix salt and sugar evenly.

Divide the steak into 2 parts. Rinse the salmon in cold water, remove the skin and remove the bones. Dry the cooked fillet with a paper towel. The fish must be dry.

Roll the salmon pieces in a mixture of salt and sugar, rubbing the mixture a little. All fish should be covered with the mixture.

Transfer the fish to a dish in which it is supposed to be stored during salting. Choose glass or ceramic. Do not use metal or plastic containers, this can significantly impair the taste of the dish.

Sprinkle the salmon with chopped dried rosemary. And with fresh herbs it will be even more fragrant.

Cover with an airtight lid or cling film. Leave at room temperature for one hour. Then send to the refrigerator for 13 hours.

After the specified time, there will be some liquid in the dishes - this is normal.

Remove rosemary from salmon and pat dry with paper towels. Cut into thin transparent slices, lay with lemon slices and serve as such.

The perfect combination of this dish is with dry white wine.

Classical dry salting

The dry salting method is suitable for large fillets on the skin.

Gradually penetrating into the pulp, the mixture of salt and sugar does not destroy the structure itself.

The finished fillet is easily cut with a sharp knife into thin slices for sandwiches.

With dry salting, it is important to observe the proportions of salt and sugar - 2: 1, and also remember that the longer the salmon is in the mixture, the saltier it will turn out.

Ingredients:

• salmon fillet - 500 g
• salt - 1 tbsp.
• sugar - 0.5 tbsp.

Cooking step by step:

1. Rinse the fillet with cold water, dry with a cloth.
2. Salt the bottom of a glass bowl or enamel saucepan, “sprinkle” with sugar. Lay the fillet skin side up.
3. Sprinkle the sweet-salty mixture over the top. Cover with a lid, put in the refrigerator. The resulting brine is periodically drained.
4. After 12-20 hours, the fillet is ready to eat. By this time, salty and sweet crystals no longer remain on the surface of the fish. If something has not had time to dissolve, simply rinse with ice water and dry the piece with a napkin.
5. Cut off the skin, cut the fillet into slices of the desired thickness, serve!

The fish is stored with such salting for no more than 2-3 days in the refrigerator. When storing, you do not need to place it in cling film or a plastic bag - only glass or enamelware!

Recipe for lightly salted fish in a marinade

This recipe can also be called a classic.

Marinade with the addition of a small amount of lemon juice, spices, salt and sugar allows you to cook salmon quickly and tasty.

The sharp taste of the marinade is softened by the sweetness and buttery texture of the fish fillets.

In brine, you can salt any other part, for example, the tail, then increase the salting time by 2-3 hours.

You will need:

• fillet piece (without skin) - 1 kg
• lemon - 1 pc.
• cold boiled water - 1000 ml
• salt - 4 tbsp.
• sugar - 2 tbsp.
• ground black pepper - 1/2 tsp

We prepare in stages:

1. Remove the zest from the lemon using a grater. Let's squeeze juice out of it.
2. Mix the juice with salt, cold boiled water, zest, sugar, black pepper. Stir until dissolved.
3. We cut the fillet in 2-3 places, put it in a glass dish. Pour in the marinade and put in the refrigerator.
4. After 4-6 hours, the fish delicacy is ready. Before cutting, use a paper towel to remove the zest and excess moisture.

You can store in the same marinade for 6-7 days.

Salt the salmon in pieces

One of the fastest and most convenient ways is to salt the fish in small pieces.

Made in advance, it will save time when preparing festive dishes or a buffet table, for example.

It is convenient to make such a preparation for sandwiches - then even a child will cope with the preparation of healthy and tasty breakfasts.

Components:

• a piece of salmon - 1 kg
• salt - 2 tbsp.
• sugar - 1 tbsp.
• odorless vegetable oil - 2 tbsp.
• black pepper - 1/4 tbsp.
• fresh dill - 3-4 sprigs

Cooking process:

1. Separate the fillet from the bones and skin. Cut it into small transverse pieces no more than 1 cm thick.
2. In a clean bowl, lay out the pieces of fish fillet in layers, sprinkling lightly with a mixture of sugar and salt, ground black pepper (preferably straight from the mill). Spray each layer with oil.
3. Cover with a lid, put in the refrigerator for 2-3 hours.
4. A sign of readiness is the absence of salt and sugar crystals on the surface of the fillet.

It is not recommended to store lightly salted fish for more than 24 hours, but it does not lie longer - it is eaten immediately, as it is very tasty!

The fastest salting method

In an emergency, when there is no time to wait, the fastest way to salt fish will help. In addition to the salt environment, the mechanical action helps the process - shaking in the jar. After 30 minutes, the fish delicacy is ready! A very convenient way to trim. While large pieces are being prepared, you can already enjoy the fish delicacy.

Will need:

• trimmed salmon - 500 g
• salt - 1 tbsp.
• sugar - 1/2 tbsp
• pepper mix - to taste

Cooking:

1. Mix salt and sugar, add pepper to the mixture (optional - you can do without it!).
2. Put the trimmings in a glass jar, pouring the prepared mixture.
3. Close the lid and shake a few times.
4. Shake periodically very gently so as not to damage the integrity of the fish trimmings.
5. In half an hour we start tasting. It is not subject to storage - it is eaten instantly!

If something is left, then we store it directly in the bank, but not longer than 2 days.

Salting belly of salmon

Before cooking the bellies, they must be thoroughly cleaned of scales (it is easier to do this with semi-frozen ones), rinse in cold water.

If desired, the skin from the abdomen can be removed - useful for cooking fish soup.

For this method, you need a napkin made of natural fabric.

Ingredients:

• abdomen - 1 kg
• salt-sugar mixture - 1 tbsp each
• ground black pepper - 1/2 tsp

Cooking:

1. Prepare a mixture of sugar, pepper, salt.
2. Put the washed, dried bellies on a napkin. Sprinkle them with the prepared mixture. Let's turn the steering wheel hard.
3. "Swaddled" with cling film. I'll put it in the fridge.
4. After 5-6 hours, the bellies are ready!

They are not subject to long-term storage with this method of salting.

Spicy salted fish recipe

This option is for lovers and fans of spices.

Coriander, dill, bay leaf give a spicy taste and aroma - it is simply impossible to break away from such a fish.

You can make your own spice mixture (this option is preferable!) or buy it ready-made in spice shops.

You will need:

• fillet of large salmon with a layer - 800-1200 g
• a mixture of salt and sugar (2:1) - 3 tbsp.
• spices - to taste

Cooking:

1. Add the selected spices to the salty-sweet mixture - chopped dried dill, bay leaf broken into pieces, coriander peas, ground black pepper.
2. The fish can be left in a large fillet layer or cut into small slices - choose the option you need.
3. Sprinkling with a mixture of salt-sugar-spice, put it in a glass or enamel saucepan.
4. Close the lid and send to a cold place.
5. In a day, the fish fillet will not only be salted, but saturated with the aromatic spirit of spices.

It can be stored up to 2 weeks, but in 2-3 days it will be quite salty.

Salmon in Finnish

The highlight of this recipe is that fresh dill is not chopped, but large pieces of fish are shifted with whole branches.

The ratio of salt-sugar is measure by measure, that is, for 1 tablespoon of granulated sugar we take 1 tablespoon of salt.

Ingredients

• salmon carcass - 1 pc.
• dill greens - a large bunch
• granulated sugar - 3 tbsp.
• salt - 3 tbsp.
• black pepper - to taste

Cooking

1. We clean the fish, gut it. We will cut off the tail, fins, head - we will not salt them (it will be just wonderful!).
2. Cut the fillet from the spine, remove the skin.
3. Mix spices, salt and sugar. Rinse the dill and pat dry with a paper towel.
4. Pour 1 tablespoon of the prepared mixture at the bottom of the pan, lay out a layer of fish. The next layer is dill sprigs.
5. Alternating the sugar-salt mixture with dill, we shift and sprinkle the fish with them. Cover with a lid and send to cool in the refrigerator.
6. 12-18 hours is enough for the fillet to be salted. We serve to the table.

Shelf life - no more than 3-5 days.

Salmon with vodka and honey

According to this recipe, salmon fish is lightly salted, but stored for a long time.

It's all about vodka - a preservative!

Whiskey or cognac can be used instead of vodka.

Alcohol does not allow the fish to "spread", it remains elastic.

Ingredients:

• salmon steaks - 4 pcs.
• honey - 2 tbsp.
• coarse salt - 2 tbsp.
• water (boiled and chilled) - 750 ml
• vodka/cognac - 100 ml

Cooking is easy:

1. We put the fish steaks in a bowl of a suitable size.
2. We dissolve all other components in water. We fill the steaks.
3. We leave in a cold place for 12 hours under pressure (a plate and a glass of water).
4. After that, we drain the liquid, and sprinkle the fish a little with odorless sunflower oil - this way it will be stored for up to 5 days!

Salting in brine

The word "ace" came from the Turkic language - in translation it means salt.

Brine - saturated saline solution, in which our miracle fish will have to swim.

The technology for preparing brine is simple: boil water, add sugar, salt and spices, cool.

You will need:

• medium-sized carcass - 3-4 kg
• water - 1.5 l
• 9 tbsp with a hill of salt
• any spices and more, be sure to lavrushka, star anise, cardamom.

Cooking

1. Boil water in a saucepan (remember that it must be glass or enameled!), Dissolve salt in it and throw in spices.
2. Cool the brine to room temperature. Put in it prepared and cut into small pieces of fish.
3. After 5-6 hours the salmon is ready.

You can store in brine for up to 10 days in the refrigerator.

Norwegian orange recipe

On your own, you can not only pickle salmon, but create a masterpiece no worse than restaurant ones!

This recipe is a great example of a simple and original gourmet salting.

Orange gives the fish not only an amazing aroma, but also a spicy sweet note.

themselves You can’t eat fruits - they turn out very salty.

Ingredients:

• fillet without skin and bones - 1 kg
• oranges - 2-3 pcs.
• salt - 3 tbsp.
• sugar - 1 tbsp.
• ground black pepper - 1/3 tsp

Cooking in 4 stages:

1. Peel the oranges and cut into thin circles.
2. Cut the salmon fillet into small pieces.
3. Sprinkling with spices, sugar-salt, lay out circles of oranges and salmon in layers.
4. Put in the refrigerator overnight. In the morning you can serve fish for breakfast.

Orange juice contains enough acid-preservative. Such fish will lie for at least a week.

What can be cooked from salted salmon

Lightly salted salmon is good as an independent snack. Fish slices on sandwiches with butter or curd cheese - simple and delicious! Lavash rolls with red fish will delight households and guests.

Salted salmon is used as a base for various dishes. Pates with delicacy fish, pasta for sandwiches and snack cakes - you can’t do without them at any buffet table.

There are a lot of recipes for salads with red fish. With salmon, they are tastier than with any other. For example, familiar to many and "mimosa" with salmon salted at home instead of canned food from a banal dish will turn into an exquisite one! Delicate, moderately salty salmon will make any salad royal. And there are also soups and main dishes - we cook and bake, enjoy the taste.

Note to the owner

• So that the fish does not oversalt, you need to drain the resulting juice or brine, brine for salting in time. If such a nuisance occurs, the fish can be easily resuscitated. It is enough to fill it with cold water or milk for a couple of hours.
• If the fish turned out to be more than necessary, you can freeze part of it in the freezer. To do this, the fish must be carefully wrapped in cling film so that it does not dry out. Keep no longer than 3 months! And it is better to cut it into plates before that.
• Although the appetizer is useful, it’s better not to get carried away for children, pregnant women and women who have babies (breastfeeding), after all, the fish has not been heat treated, and an excessive amount of salt in the diet is useless.