Salmon is lightly salted. How to salt a salmon steak at home - a variety of interesting recipes

Almost every holiday table contains 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 portioned pieces. Now you need to mix all the ingredients for salting and rub the fish well on all sides. Then sprinkle a little lemon juice and put the fish in enamelware, pressing on top of the load. The fish is infused for a day or a day and a half, after which great snack 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. Then 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 delicate taste 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.

Good afternoon.

Red fish is a classic aristocratic snack. Moreover, not only tasty, but also healthy, because it contains so much useful substances! And if the fillet is also properly cooked, it is simply impossible to break away from it.

One of the most common options for cooking fish is salting. After spending half an hour in the evening, in the morning you can get a wonderful treat that will be appropriate both on family dinner, and while relaxing with friends under alcohol.

Therefore, today I propose to raise the issue of cooking salted salmon.

For the preparation of lightly salted salmon, it is better to use fresh fillet. Thawed fish no longer has such rich taste and the result may even disappoint you.

Below are a few simple recipes cooking fish at home. Guests of any event will appreciate such a treat, and you will definitely be in the attention of those who want to repeat the dish.

Moreover, such an appetizer is considered universal, because you can eat it not only on your own, but also make a filling for, as well as add to salads.

First on our list - classic version. For salting fish using this method, maximum simple ingredients and quite a small amount of time. But rest assured, the result will surprise you.

Ingredients:

• Fresh salmon - 1.5 kg;
• Salt - 2 tbsp. l.;
• Sugar - 1 tbsp. spoon.

Cooking method:

1. Rinse the fish and cut off the belly. The scales can not be removed: with it, the fillet will be stored longer due to less evaporation of moisture.

2. Remove everything from the meat small bones. As practice shows, it is most convenient to do this with tweezers. But you can use another similar tool.

3. Pour salt and sugar into a common container and mix.

4. Roll the fish in this mixture on both sides so that there are no missing areas. You can add some spices if you like.

5. Put the fish in an enamel bowl and cover with a film.

6. Place something heavy on top or tie the pieces together tightly with kitchen string.

7. Remove the workpiece in the refrigerator. The time required for salting varies depending on the thickness of the pieces, but the average is about 12-14 hours. After this time, the fish can be taken out and, cut into thin slices, served at the table in combination with herbs and vegetables. Bon appetit!

How to quickly pickle salmon with onions

If you want something more non-standard, I advise you to try a combination with onions. Sweetish spicy taste dishes will appeal to both adults and children during any feast.

Ingredients:

• Lemon - a quarter;
• Onions - 3 pcs.;
• Salt, pepper - to taste;
• Parsley - 1 bunch;
• Salmon fillet - 500 grams.

Cooking method:

1. For convenience, it is better to take fish slightly frozen - so it will be easier to cut it. Cut the fillet, remove the bones and skin, cut into pieces of the size that suits you. Lay them in a deep bowl in layers.

2. The next step is to thinly slice the onion into half rings.

This is very important, because if the slices are too thick, a lot of the juice from them will be transferred to the fish. It might overpower her taste.

So, sprinkle the salmon with chopped onion. Pour finely chopped parsley into the same container, salt and pepper the contents. Then mix everything thoroughly with a spoon or hands.

3. At the end of the fillet, sprinkle with lemon juice. Cover the container with a film or cloth and leave for 4-5 hours so that the fish is well saturated. After that, the snack is ready to eat.

Recipe for delicious lightly salted salmon in orange juice

Another extraordinary combination is salmon with orange juice. At first glance, it may seem strange, but believe me, as soon as you try what happened, this recipe will immediately be added to your favorites. Its undeniable advantage is also a high cooking speed.

Ingredients:

• Salmon - 1 kg;
• Cumin - 1 tbsp. spoon;
• Orange - 3 pcs.;
• Ground coriander - 1 tsp;
• Salt - 100 gr.;
• Dill - optional.

Cooking method:

1. Remove all bones from the fillet, even the smallest ones. The skin must be left - so the fish turns out to be more juicy and tasty.

2. Chop dill. Mash cumin and coriander with a spoon or something heavy. Grinding them into powder is undesirable. Next, squeeze into a separate container Orange juice and, putting on fire, boil down by half.

Put the fish in layers in a glass or enameled dish. Sprinkle with spices, salt and top with cooled orange juice.

3. After covering the container with a napkin, leave the fillet in a warm place for about an hour, and then put it in the refrigerator for 5-6 hours. When serving, cut the fish into thin slices and decorate with sprigs of greenery.

Lightly salted salmon according to a quick recipe with vodka (for 2 hours)

The next option is salting with vodka. It will make the fish elastic and juicy, and also give the taste a spicy tinge. If desired, you can replace vodka with cognac, the result will be no worse.

Ingredients:

• salmon fillet;
• Vodka;
• Salt;
• Sugar;
• Dill.

Cooking method:

For salting, it is best to use fresh fish. Fillet frozen (especially if several times) will not have such a rich taste.

1. Rinse the fish, remove excess moisture with a napkin and cut into pieces of the required size.

2. Salting 1 kg of fish takes about 2 tablespoons of salt and 1 tablespoon of sugar. They must be mixed and sprinkled over the fillet so that it is covered with the mixture on all sides.

3. Put the fish in an enamel bowl, sprinkle with vodka and cover with a film, leave at room temperature for 3-4 hours. After that, it must be put in the refrigerator.

4. The next day, the fillet can already be served at the table. Of course, this can be done earlier (after 2 hours), but the more time you give it to brew, the richer the taste will be.

Step by step method of salting fish with lemon

Ingredients:

• Fresh salmon - 250 gr.;
• Lemon juice - 1 tbsp. spoon;
• Powdered sugar - 1 teaspoon;
• Salt - 1-2 teaspoons.

Cooking method:

1. You can either cut the fish fillet yourself or buy it ready-made in the store. Rinse it under cold running water, blot excess moisture with a dry towel, and remove the bones.

2. For salting a piece weighing 250 g, a teaspoon of salt is usually enough. However, you can increase this amount according to your taste preferences.

3. Salt with powdered sugar mix in a separate container. Take a lemon and squeeze it out required amount juice.

4. Sprinkle the fillets with this mixture and rub lightly.

5. The same must be done on the other side and on the sides.

6. After that, place the fish in a glass or enamel bowl and pour over with lemon juice. Cover with cling film and refrigerate for 12 hours. After this time, turn the pieces over and leave for the same amount.

7. The dish is ready. tender pieces lightly salted salmon can be served at the table.

Lightly salted salmon in brine - the taste is incomparable!

Well, now for you it’s not a dry cooking method, but in brine. This is my favorite option. I hope you appreciate it too.

Ingredients:

• Water - 1 l;
• Salt - 4 tbsp. spoons;
• Lemon juice - 1-2 tbsp. spoons;
• Carnation - 2 pcs.;
• Black peppercorns - 2 pcs.;
• Bay leaf - 2 pcs.;
• Allspice peas - 2 pcs.;
• Fish - 1 kg.

Cooking method:

1. First prepare the brine. To do this, boil water, then add salt and all the spices on the list (cloves, black pepper, allspice, Bay leaf). Next, cool the brine to room temperature, remove the spices and add the lemon juice.

You can put a whole slice of lemon in the brine and crush it a little with a pusher.

2. Now take a deep container and put the pieces of fish in it. At the same time, you can pre-grate the fish with your favorite spices. Fill the fish with cold brine so that the pieces are completely covered with liquid.

3. Press the workpiece with a lid and put it in the refrigerator. Leave for 20-24 hours.

4. Well, then take out the pieces and cut them into plates. Come in for a tasting.

Video recipe for salted salmon in beets

And in the end, not quite the usual solution for salting fish. We will add beets, ginger, orange and vodka. I haven't tried this method yet. But I liked everything about the story. So I'm definitely going to try this one in the near future.

You will need: salmon - 1 kg; salt - 4 tablespoons; sugar - 3 tablespoons; ginger - 1 tablespoon; orange peel - 1 tablespoon; beets - 200 grams; dill - half a bunch; vodka - 50 ml.

In my opinion, in today's selection, I have collected the most best recipes for cooking salted salmon at home.

If you don’t have time to bother, choose pickling with salt and pepper, if you want to experiment, then add onions, oranges, beets or vodka. All the recipes are not difficult, I'm sure you will get everything very tasty! All for now.

Salting salmon is not difficult. Therefore, this process is within the power of any hostess. How to salt salmon at home is described in this article. This fish is classified as a delicacy. Therefore, when cooked, it should turn out tasty and juicy. Usually salmon is salted so that it turns out slightly salted or lightly salted. Now let's move on to the recipes.

Many do not dare to cook such not cheap fish on their own and buy it already in ready-made. But now you can pick up your favorite recipe if you learn how to salt salmon. This fish is sold in fresh and fresh frozen. Choose any of your choice. Many prefer to take fresh frozen fish, because it turns out more tender. For salting, you need only three ingredients: sugar, salt and the salmon itself.

Let's start with the processing of fish. We won't scale her. We will salt the whole salmon. We cut it along the ridge. If you cut the salmon along the belly, then we will lose the precious fat that makes the fish juicy. We remove the insides from the fish and with the help of a small spoon the blood near the ridge. The head and tail are not suitable for salting. You can leave them and cook an ear out of them. Next, wash the fish with special care with cold boiled water. If rinsed with tap water, the fish is significantly reduced.

Now we take two parts coarse salt and one part sugar. We expect that about one kilogram of fish takes four tablespoons of salt and about two tablespoons of sugar. We rub the carcass of the fish on each side, evenly distributing the mixture over the entire surface. Put the salmon in plastic bag and leave for 3-4 hours in the room. Then we put it in the refrigerator for 10 hours. Then the fish can already be eaten. The quality of salting also depends on the amount of sugar. How to salt salmon so that it is more tender and juicy? Add a little more sugar.

You can also use spices such as pepper and bay leaf in the cooking process. Then we'll get the fish spicy salting.

Now I will tell you how to salt the salmon in pieces. Many people do not like to eat fish that have to be deboned. Therefore, I suggest without bones. We take a fish and cut off its head and tail. Then we remove the spine and remove the skin. Cut the salmon fillet into pieces about 2 centimeters wide. Place them in a bowl and sprinkle with salt. Now you need to fill the fish with vegetable oil and put it in a cold place for 8-10 hours. For a fillet weighing one kilogram, you need about three tablespoons of salt and about 100 grams of oil.

But salting fish in Scandinavian style. We take the fish and cut it to get a fillet. Leave the skin. Next, sprinkle salt on the fish on the side where there is no skin. We fold the two halves of the fish, flesh inside and wrap in paper. Then we put it in a cellophane bag and send it to a cold place for 10-12 hours. After that we delete extra salt and cut the fish into pieces. You can add lemon or dill to it and serve.

How to salt salmon original way? Take the fish fillet and rub it with the next mixture. We mix a tablespoon of sugar, three tablespoons of coarse salt, very finely chopped dill and a tablespoon of cognac, which can be replaced with vodka. You can also add any pepper here, but this is optional. We rub the fish fillet on each side with the prepared mixture, and leave for 12 hours. After that, carefully remove the mixture from the surface of the salmon and wipe it with a cloth moistened with water. We cut the fish and serve it to the table.

Now you know how Remember one property of fish. She cannot be overpowered. She will take exactly as much salt as needed. But of course, it is worth adhering to more precise proportions indicated in the recipes.

Sometimes you crave freshly salted fish! Why not pickle it at home? You just need to choose a fresher product, use a little salt and spices, and after 1-2 days you will be able to enjoy delicious homemade fish.

What is useful salmon

Fish, especially salmon, is rich in vitamins, proteins and minerals, as well as Omega-3 acid, which is very useful and necessary for the body. By eating a piece of salmon, you will quickly restore your strength and gain health, because such minerals, as magnesium and calcium, vitamin A, vitamin C, and fatty acids, which not only speed up the metabolism and have a beneficial effect on the nervous system.

Salmon can be cooked in different ways, but it is in salted fish perfectly preserved all trace elements and vitamins. This is very useful product, And his regular use can magically affect the body as a whole, for example:

• improve metabolism;
• reduce cholesterol levels;
• normalize the work of the gastrointestinal tract and liver;
• prevent the development of atherosclerosis;
• normalize blood circulation, strengthen blood vessels;
• support immunity.

Salmon also contains melatonin, which is necessary for cells for regeneration and rejuvenation, in addition, it provides healthy sleep.

Tip: “To buy good fresh salmon, look at the smell of the carcass when picking it up. Fresh salmon has no tangible fishy smell, and to the touch it is elastic and resilient.

How to cook salted salmon at home

Salted salmon - lovely dish which is easy to prepare at home. Important condition in order to receive tasty dish- The fish must be fresh. Properly salted, it will turn out tasty and healthy.

There are a few simple ways how to pickle salmon at home:

1. Dry salting. All you need is table salt and spices. This is the most common way. finished product it turns out very tasty, and most importantly, you can be sure of its quality.
2. Wet salting. This method involves salting fish in a saturated saline solution, although most often used salty marinade with the addition of vinegar.
3. Mixed salting. Using this method, the salmon is salted first by the dry method, and then in saline.

Tip: “If you purchased a whole salmon carcass, before salting it must be cleaned of scales and the fillets or steaks should be separated. It will be easier to clean the scales if you rub the fish with salt - it will become less slippery and will be cleaned much easier.

Dry salting of fish

Then it should be rinsed under water, wiped dry with paper towels and cut off. It is better not to remove the skin - it does not allow moisture to evaporate from and promotes better conservation salted fish.

Bones from the carcass must be removed with tweezers.

1. In a saucer, prepare the required amount of salt, add a little sugar, allspice and black pepper, garlic, dill or other herbs for taste.
2. Rub the fish on all sides with this mixture.
   • Put the halves of the fish in a glass or enamel dish with the flesh down.
   • Cover the bowl with plastic wrap. Put oppression on top and put in the refrigerator. For salting, from 12 hours to a day is enough, depending on the thickness of the fillet. It should be noted that oppression can be omitted, but then the fish will be brined an order of magnitude longer.

When the salmon is ready, it must be washed from excess salt. cold water and pat dry with paper towels or towels.

With this method of salting, the fish becomes juicy, its meat becomes unusually tender and fragrant.

For cooking, you need the following ingredients:

• salmon fillet or steaks with skin;
• water;
• salt;
• sugar;
• vinegar;
• Bay leaf;
• allspice;
• other spices and herbs as desired.

It is worth noting that in in large numbers Salmon does not need additives, so you can limit yourself to salt and sugar.

Approximately 2-3 tablespoons will be needed per liter of water. salt and 1 tbsp. sugar and vinegar. All this must be boiled, add 1-2 bay leaves, pepper, spices. Vinegar is worth adding add then strain.

Pour the salmon with this brine, after placing it in a saucepan or bowl. Such fish will be marinated in the refrigerator for about two days.

Tip: “In order for the fish to salt faster, it must be laid in the marinade, cut into thin slices. Pieces of this thickness will be ready in a few hours.

This method is rarely used. First, the fish is salted in a dry way - that is, rubbed with salt with the addition of sugar (it is possible without it), placed in a bowl, and the resulting space around the fish pieces is poured brine with spices.

Other ways to salt fish

Salmon can be salted with the addition of sunflower oil. To do this, cut the fillet into thin slices, salt, add sunflower oil and mix. You can give a little vinegar, spices and sugar. It is better to marinate in jars, putting in the refrigerator. Thus, this process will take less than a day.

Another easy way is salting with lemon. Based on 1 kilogram fish fillet, you need to take 3 tablespoons of salt and sugar, add spices. Pour the salmon with this mixture, adding 5-7 drops lemon juice for every piece. At the end, add bay leaf and dill or parsley. Such a salting will take about 10 hours. When the salmon is ready, it should be slightly dried with a napkin from the remnants of the brine.

Salting fish belly

In addition to salting the fillet itself, you can cook an inexpensive delicacy - salmon bellies. In this part of the fish useful fatty acids no less than in a fillet, and besides, it is a great snack for beer. Pants can be purchased separately from the store.

For salting a kilogram of fresh bellies, you need to use 2 tbsp. spoons of salt and sugar, 1 tbsp. a spoonful of citric acid.

Thoroughly rinse and dry the bellies, then sprinkle with a salt mixture. During cooking, they will release juice, in which they will marinate for about a day. After this time, the finished bellies should be washed from the remnants of the marinade and you can eat.

Video recipes

Delicious salmon red meat is very tasty, healthy and beautiful.

The fish will decorate festive table and make your family happy.

From it you can make canapés or stuffing for pancakes - in any form you get an amazingly tasty dish.

Knowing how to pickle salmon at home, you can enjoy fresh, melting in your mouth at any time. fish delicacy.

How to pickle salmon at home - general principles of cooking

Good for salting sirloin fish, although in principle it is possible to salt the bellies or steaks separately. If a whole uneviscerated carcass is available, it must be cut into pieces very sharp knife. Pre-wash the fish with cold water, blot with a paper towel.

Then you need to separate the head, cut out the gills, make a long deep cut along the ridge, starting from the head. The point is to divide the carcass into two halves: one with the spine and one loin. The spine is carefully removed with a knife. Before salting, you need to cut out the fatty belly, remove the fins, and cut the carcass into pieces.

Can buy finished fillet or a steak so as not to mess with cutting. How to salt salmon at home? Using one of three methods.

1. Dry salting. The prepared fillet should be covered to taste with coarse salt (you can take sea salt), wrap it in paper and keep it in the refrigerator for 12-14 hours. Remove the rest of the salt with a knife, and send the fish to the table.

2. Quick salting under the yoke. Piece cut into portioned pieces(you can take fish trimmings), sprinkle with a mixture of salt and sugar, taken in a ratio of three to one, remove for six to eight hours in the refrigerator under oppression.

3. Salting in brine. Boil a brine of salt and sugar with the addition of your favorite herbs, vinegar and spices. Pour a piece of fish with chilled and strained brine, keep in the refrigerator for one to two days to get lightly salted or well-salted fish.

As additional components when salting fish, you can use lemon, strong alcohol, pepper different types, herbs, spices. For salting, it is better not to take metal utensils, so as not to give the meat characteristic aftertaste. A regular plastic food container and a glass container are also good.

Classically salted salmon

Any housewife should know how to salt salmon at home according to classic recipe. It does not require any effort or fancy ingredients at all: only salt and fish, and for more delicate aroma- dill. The result is amazing, tender, flavorful meat.

Ingredients:

Half a kilo of chopped salmon fillet;

An incomplete spoonful of sugar;

Bunch of fresh dill.

Cooking method:

Lay the prepared fish on a wooden cutting board.

Finely chop half a bunch of dill.

Prepare the salt mixture by mixing salt and sugar.

Put whole sprigs of dill on the bottom of the container.

Rub the fish on all sides with salt and place skin side down in a container.

Top with chopped dill.

The second piece of fish is also rubbed with salt and sugar, put on top of the first piece, but with the skin up.

Cover the salmon with a flat plate and set a small oppression.

Marinate the pieces for at least eight hours at room temperature.

Remove the oppression, rearrange the fish for a day.

Serve the finished fish with lemon, olives, fresh herbs.

Homemade salmon in brine

How to salt salmon at home fragrant brine, know the most experienced housewives. Thanks to the brine method, the meat is salted evenly and almost instantly. In two hours you can plant gourmet snack from slightly salted salmon.

Ingredients:

Half a kilo of salmon fillet;

Two tablespoons of salt;

Two tablespoons of sugar;

Half a liter of water.

Cooking method:

Carefully remove all the bones from the fillet, do not remove the peel.

Bring water to a boil, add salt and sugar, boil for three minutes to dissolve completely.

Let the brine cool down.

Put the fish in a container for salting and pour the cooled brine.

After two hours, salted fish is ready. A piece can be taken out of the brine, dried paper towel and use for meals.

Homemade salted salmon in honey

Honey salmon is not only unusual, original, but also very tasty. How to salt salmon at home using honey? Very simple. A bee treat will replace regular sugar and give the fish light summer aroma.

Ingredients:

A kilogram of red fish fillet;

Three tablespoons of salt;

Tablespoon flower honey.

Cooking method:

Prepare a piece of fish.

In a cup, carefully grind coarse salt and honey.

Coat the fish piece with the mixture on all sides, trying to soak the meat as best as possible.

Roll up the fish and put away glassware with lid.

Keep the container in the refrigerator for at least a day.

Then fish roll must be turned over so as to be immersed in the resulting brine on the other side.

Put the salmon back in the refrigerator.

Repeat the procedure one more time.

After three days, the fish is ready to eat.

Homemade spicy salted salmon

A quick recipe for salting salmon at home from those that are carefully stored in family cookbooks. Delightful spicy aroma And spicy taste This fish is remembered for a lifetime.

Ingredients:

Kilogram piece of salmon;

Three tablespoons of coarse salt;

Ten peas of black pepper;

Three bay leaves;

A tablespoon of ordinary nine percent vinegar;

Medium bulb;

Three tablespoons vegetable oil;

Half a liter of water.

Cooking method:

Cut the fish into fillets and cut into several large pieces.

Put the fish in a container for salting.

Boil water, dissolve salt in it and cool.

Pour the brine over the fish, cover with a plate and put a light oppression.

Leave the fish under load for two hours.

Drain the brine.

Separately cook vinegar solution by stirring a spoonful of vinegar in a glass of water.

Pour the vinegar water over the fish for five minutes.

Cut the onion into rings.

Pour the fish with onions, pour in the oil, add peppercorns, mix everything and leave it alone for half an hour.

Half an hour later slightly salted fish you can eat.

Home-style salmon in allspice

white pepper, sea ​​salt, sweet peas are a great company for pale pink salmon. It turns out perfectly tasty, fragrant, tender. Such a fish is good both on a sandwich and in pancakes.

Ingredients:

A kilogram of fillet;

Six tablespoons of coarse salt;

ten peas allspice;

Tablespoon of white ground pepper;

Five bay leaves.

Cooking method:

Spread on the table big piece food film.

Pour a layer of salt, two bay leaves, five peppercorns on it.

Put the prepared piece of fish on a spread cling film skin down.

Pour the fish with the rest of the salt, put the third bay leaf on top, the remaining peppercorns.

Wrap the piece tightly in cling film, put in a container and salt in the refrigerator for a day.

After a day, take out, thinly slice, sprinkle with white pepper and serve.

Home style salmon in vodka

Dense, fragrant, tasty meat is a gourmet's dream. strong vodka gives red meat a special taste. Salmon salting at home in this way occurs in less than a day.

Ingredients:

Half a kilo of salmon fillet;

Two tablespoons of salt;

One and a half table boats of sugar;

30 ml of good vodka.

Cooking method:

Prepare salmon.

Take out all the bones.

Mix salt with sugar.

Grate the piece on both sides with the salting mixture.

Place in a container.

Sprinkle meat with water.

Remove to the top shelf of the refrigerator for 12v hours.

Homemade salmon in lemon juice

Lemon perfectly sets off the aroma of fish and removes its excessive fat content. Very delicious recipe salting salmon at home.

Ingredients:

A kilogram of salmon;

Two tablespoons of lemon juice;

Six peas of allspice;

Two peas of black pepper;

Two bay leaves;

Liter of water.

Cooking method:

Wash the fish, pat dry with paper towels.

Cut the piece into very thin slices (do not cut off the skin).

Boil water with pepper and bay leaf.

Cool and strain.

Extract juice from fresh lemon and add to cooled brine.

Put the fish slices in any Plastic container or glass jar, completely fill with prepared brine.

Salt overnight in the refrigerator.

How to pickle salmon at home - tricks and tips

To salt salmon at home, it is recommended to take a chilled carcass or a finished fillet. If not possible, frozen fish will do. It will turn out no less tasty, tender, fragrant meat. It must be defrosted at room temperature, without the use of water, away from heat sources.

Salmon is very fatty, so oversalting it is unrealistic. The fish will absorb salt exactly as much as it needs, and will be evenly saturated with juice and brine.

If there is still a lot of salt, its excess can be easily washed off with running cold water. You can soak salted pieces in cold water, Bay fish for fifteen minutes. Washed meat must be blotted with a paper or regular towel.

For salting salmon at home, those spices that you like are suitable. Pairs especially well with red meat. fresh dill, lemon, cumin, bay leaf, cloves.

If the pieces are cut thin enough, they will be salted in just two hours. This is very convenient if you learn about the arrival of unexpected guests shortly before their arrival. In any case, you can treat them to canapes or sandwiches with little salt.

When salting red fish, all of its useful qualities, substances, amino acids. Slightly salted salmon is useful no less than fresh, cooked on time or in the oven. It has mass beneficial trace elements.

You need to know not only how to salt salmon at home, but also how to properly store the product. In the refrigerator, salting can be stored for up to ten days, tightly packed. A piece of salted fish should be placed on a linen or cotton cloth soaked in a weak solution of vinegar, wrapped tightly, put in plastic wrap or a bag so that air does not penetrate there. The fish is perfectly stored in such a package and in freezer.

Salted fish can be kept for more long time, up to a month. A piece needs to be cut into thin slices, stuff a glass jar with them, laying them in layers. Sprinkle each layer with pepper or other spices to taste. Pour olive or sunflower oil, put in the refrigerator. In this form, the fish will stand for at least a month.

Even more long term storage - in frozen salted salmon. Cut the finished pickling into medium pieces, blot thoroughly with a paper or woven towel so that excess moisture is absorbed. Pack the fish pieces in a film, place in plastic bag and then into the freezer. The fish is stored without loss nutritional value and taste up to four to five months.