The most delicious recipe for tenderly salted salmon. Fashion Tips - women's online magazine

Almost everyone loves this tasty and very healthy fish. Its appearance on any table turns the table into a festive one. It is eaten fried and boiled, steamed, it can be present on the table as a separate snack, or it can be part of various salads, but most often salmon is consumed in salted form. People who are fond of cooking will sooner or later have the question of how to pickle salmon at home tasty and quickly.

Briefly about salmon

Salmon is a type of salmon fish. It is also called royal, Baltic or Atlantic salmon, and even the queen of salmon. The fish is quite large, can reach a length of up to one and a half meters and weigh up to 43 kilograms.

Salmon is a marine fish, but swims to spawn in rivers, where it can spend a long time. The number of this fish has recently decreased significantly due to the large catch. Currently, the bulk of salmon sold in retail outlets is of artificial origin. It is grown in Chile and Norway in special marine cages.

Salmon (and especially salted, not cooked) is not only very tasty, but also extremely healthy. When eaten salmon is a source of melatonin, selenium, fatty acids, a whole set of vitamins. Salmon is low in saturated fat, but very high in protein. A piece of fish is enough to provide the human body with protein for the whole day. It is not surprising, because when salmon swims to spawn from the ocean to the rivers, it can completely do without food for a year, making do with its own energy reserves.

How to choose a raw carcass

In any case, without good raw materials, you will not get a good result, so the choice of chilled or frozen salmon must be approached with all responsibility. Basically, salmon is sold frozen, as chilled salmon has a shelf life of only two weeks. There are a few general rules to follow when choosing it:

• If the scales of the fish are dry and the meat has a yellowish tint, this indicates that the conditions for its storage were not observed, such a carcass was repeatedly frozen and thawed. Of course, this will significantly worsen its taste and nutritional qualities. And also there should be no yellow spots on the skin. Such fish is not suitable for cooking salted salmon at home.
• You have to smell the fish. A salmon carcass stored under the required conditions will have a faint aroma of cucumber, there should not be any other odors.
• Fresh fish will have clean eyes, they should not have any film on them, especially blood, the color should be yellow. The meat of such a fish is pale orange in color.
• If the store sells not frozen, but chilled carcasses, then you can press your finger on the scales. Fresh salmon will be soft and elastic, the notch from the finger will quickly disappear. And the gills of a normal fish will be dark red.

Cutting features

Salmon is sold both as a whole and already cut. If it was not possible to buy steaks or salmon fillets, but a whole carcass was bought, then you will have to skin it yourself before salting. It is best to defrost the carcass gradually, in the refrigerator. After defrosting, the carcass is first thoroughly washed with cool water, then excess moisture is removed with a paper towel or towel.

Salmon cutting is carried out step by step in the following sequence. Using a long sharp knife, cut off the head and cut out the gills, remove the fins. After that, the carcass is cut along the ridge into two approximately equal parts, the ridge will remain on one of them. The insides are removed, then the ribs are carefully removed with tweezers, after which, if necessary, you can remove the skin (according to some recipes, the skin is removed, according to others, it remains on the meat). And also, before salting, it is desirable to cut out the fatty belly - this part is called salmon tyosha.

Salted fish recipes

There are many recipes for salting this fish. For dry salting recipes, you need to use coarse rock salt, if you need to pickle salmon, then fine salt will do. Iodized salt should not be used for marinades or dry salting.

Lightly salted in Scandinavian style

This is one of the ways of salting fish under oppression. It is best to salt the fish according to this recipe in large pieces. The skin from the fillet at the end of the cut should not be thrown away, it will come in handy. For salting, you need to prepare the following ingredients:

Alcohol, sugar, salt and all seasonings are mixed in a bowl. Fillet pieces are carefully rubbed with this gruel on all sides, the pieces are folded, wrapped first with skin, and on top of it with cling film. The resulting bundle is placed in a suitable container, oppression is placed on top and placed in the refrigerator for 36-48 hours.

The classic salting

This method refers to dry salted recipes. Large pieces of fish are required, it is not necessary to remove the skin from the fish. To obtain a product with tender and aromatic meat, a minimum of ingredients is required:

• 0.5 kilograms of salmon fillet with skin;
• 3 tablespoons of salt;
• A bunch of fresh dill;
• 1 incomplete spoon of sugar.

At the bottom of the container for salting, put half the dill with whole sprigs, cut the second half of the dill. Salt and sugar are mixed and the fillet is rubbed with this mixture on all sides, the first piece is placed on the bottom of the container over the dill with the skin down, and the last one with the skin up. All this is covered with chopped dill, then a flat plate is placed on top, and oppression is put on it. Under the oppression, the pieces should be marinated for at least 8 hours, after which the oppression is removed and the container with the fish is put in the refrigerator for another day.

Homemade in brine

Perhaps this is one of the fastest ways to salt salmon at home with salt and sugar. In just 2 hours, the product can already be eaten. The meat is cut into thin slices, the skin is not removed during cutting.

First you need to make a brine. Put half a liter of water on fire, after boiling, add two tablespoons of sugar and salt to the water, boil for at least three minutes until completely dissolved. The brine is removed from the fire and cooled. Pieces of fish are folded into a container of a suitable size and poured with brine, it should completely cover the pieces.

After two hours, the fillets can be removed from the brine, let the water drain, blot them with paper napkins or a towel and serve.

Lightly salted fillet with lemon

This is a dry pickling method. One kilogram of fish is cut into large pieces; when cutting, the skin is not removed from the fillet. Mixing 4 tablespoons of sugar and salt, pour them into the bottom of the salting container. Lay the fillet pieces skin side down on top and generously sprinkle them with lemon juice. The container stands at room temperature for two hours, after which it is placed in the refrigerator, after two days the product will be ready for use.

As practice shows, it is lightly salted salmon that is stored the least, the recipe for salting it with lemon helps to keep the product suitable for eating for a longer time.

How to pickle caviar in brine

It may happen that when cutting the carcass, caviar comes across. Caviar is a very valuable food product with high useful qualities and taste. Caviar is salted in brine, which is a brine solution with a high salt concentration. In order not to be mistaken with the amount of salt, a peeled potato is thrown into the amount of water necessary for salting the caviar and salt is added, continuously stirring it. When the potato floats, salt is enough.

The brine is put on fire, brought to a boil, removed from heat and cooled. Caviar in a gauze bag is placed in a brine, after one hour it is taken out and washed in plenty of water.

It is advisable to eat caviar salted in this way within one or two days, if you plan to store it longer, then place it in the freezer.

Principles of cooking toshi (abdomen)

Tesha (bellies, salmon trimmings) is characterized by high fat content. Belly and trimmings of salmon can be salted in the same way as salmon fillets - dry or in brine, but there is a salting recipe that is best suited for salting salmon chops. One kilogram of tesha is sprinkled with a mixture consisting of two and a half tablespoons of salt, two sugars and half a spoonful of citric acid.

The pieces are placed in a container for salting, covered with a lid and put in the refrigerator, where the dish should be salted for 10-12 hours, after which they are removed and washed with water.

Fish balyk at home

To prepare balyk, it is required to dry the fish after salting. In structure, such fish will be tougher than ordinary salted fish, but softer than dried fish. When cutting, the skin is removed from the meat, absolutely all the bones are removed from the fillet. For the preparation of balyk, you will need such components:

• 1 kilogram salmon fillet;
• 100 grams of sugar;
• 100 grams of salt;
• 200 grams of rice;
• 30 grams of black tea;
• 4 cloves;
• 1 cinnamon stick;
• Ground black pepper - to taste;
• Allspice - to taste;
• 3-4 bay leaves.

The fillet is cut perpendicular to the line of the ridge into pieces 1-2 cm wide. Salt, sugar, cloves, both types of pepper, bay leaf chopped by hand are mixed, and the fillet pieces are carefully rubbed with this mixture. The pieces are placed in a convenient container and put in the refrigerator for 8-12 hours. After that, the pieces are washed with running water, dried in a colander or dipped in paper towels. Rice, tea and cinnamon are mixed and spread evenly on the foil. A frying pan is heated on the stove, foil with the mixture is put in it, a grate is on top of it, even higher - fillet pieces, covered with a lid. Thus, balyk is smoked, it must be done on low heat, the approximate smoking time is 15-20 minutes.

There are many more ways to salt salmon at home. Recipes usually differ slightly from each other in the number of ingredients, in time and conditions for salting fish, and some spices can also be added. Anyone who wants to show off their culinary talents when salting fish can create their own unique recipe by experimenting with new spices. The main thing is that all the components of the recipe are of the appropriate quality.

In short, the recipe: 2 parts salt, one part sugar.

For example, 6 tablespoons of salt, 3 tablespoons of sugar.

Dip the pieces of fish, put in a container and refrigerate, after 6 hours you can eat.

I remember when we were still poor students, lived in a hostel and ate freeze-dried noodles, my friend went to visit her aunt, who lived in the same city, but they did not meet often. She came from there with enthusiastic stories about what she ate delicious salted pink salmon, which her aunt herself pickled. Wow, but we thought that delicious salted red fish is only in the store, it turns out that you can salt it yourself?

Recipe for salting fish was rewritten by a friend, I remember even schematically and in drawings and carefully hidden until better times, since it is clear that even having a super-recipe on hand, we could not afford to buy pink salmon and pickle it. I just noticed that the recipe contained sugar - half the serving of salt, and that it is because of it that the salted fish becomes so tasty.

To be honest, I was surprised, because I remembered that at home we always salted fish only with salt because I didn’t like it, the fish was tough, salty and went exclusively to men with beer, but it was stored without a refrigerator ...

And I must say that I just adore such salted red fish of delicious salting with sugar. I don’t need anything else from food if there is salted fish on the table. I need to sit closer to the plate and while the rest are eating cutlets with potatoes, I get high from red fish.

Then I remember during the period of early marriage, when salted salmon appeared in pieces in buckets of 3 kilograms, it was sold by weight, I sometimes bought 100-200 grams for myself (this is literally a few pieces) and stretched the pleasure for the whole day. And I had a dream ... normal girls dream of new boots, a fur coat, rings, and I wanted this bucket of salted sockeye salmon to be presented to me.

By the way, it was during this period that I remembered that recipe from my students, found it and sometimes salted pink salmon on it, this is the least budgetary red fish we have in the Far East.

How to quickly pickle salmon at home

By the way, the dream never came true, probably because I didn’t tell anyone about it, they would consider it abnormal, but today we bought salmon (in Thailand, from red fish, I came across only it - Norwegian salmon. Although there are many other fish and dishes from fish we often do) on three kilograms and I decided that I would not fry part of it, like last time, but I would take it all and salt it! Walk so walk!

Here in Thailand, I have already salted salmon several times, but all in small pieces, but I haven’t dared to kiss it yet, I’m scared ... if there is salted salmon in the refrigerator, I don’t eat anything else, and salt and water are not very good then reflected on the figure.

But it was, it wasn’t, especially since the holidays are ahead, plus it’s convenient for children to make a sandwich for a snack, so today we have salted three kilograms of salmon (in the photo, by the way, it is)!

In the last salting, I changed the recipe for salting salmon at home and tried to salt it differently, I liked it better.
All you need is salt and sugar, no water.

So, we take the fish and cut it into fillets. Remove all the bones at once, since then you still need to pull them out, it is better to do it right away.

Remove the peel, it is also not needed and only prevents the fish from salting evenly. How my husband and I took off the skin - this is a whole anecdote, it's a pity all 4 hands were in the fish and there was no one to photograph us.

By the way, when I removed the bones, I specially cut off some meat, as I decided to cook soup from these scraps of a fat belly, fins, tail, etc.
So I still got not one salmon dish, but two.

Then we take the fillet and immediately cut it into pieces. Before that, I salted a whole piece, but the last time I tried to salt it that way, in pieces.

Eureka!!! Salmon salted in this way is already ready in just a couple of hours, and if a piece of fillet is salted, then after 12! Now I will salt only in slices cut and quickly and conveniently.

I take salt in this proportion: I pour it into a plate6 tablespoons salt, 3 tablespoons sugar, I stir.

Then I dip pieces of fish into this mixture on both sides without fanaticism (no need to rub and press!). If the mixture of salt and sugar is over, it is not a problem to add two parts of salt, one part of sugar again and continue dipping the pieces.

And I put the pieces in a bowl where it will salt.

That's all, then I covered the bowl with fish with cling film and put it in the refrigerator (it takes longer to salt in the refrigerator than just at room temperature).

After 6 hours, she took it out, drained the brine that formed there (there was a lot of brine, by the way, it covered all the fish) and put it back in the refrigerator for the night.

In the morning she drained the remnants and that’s all, she didn’t even fill with vegetable oil, since the fish is already oily.

I used to do it according to a different recipe, and after dipping the fish in salt, it was supposed to be poured with a little cold water, but I realized that I didn’t need to do this, since the fish itself releases a lot of juice, which closes it completely, more liquid is not needed.

By the way, this time I salted a few pieces separately in a deep plate and did not put it in the refrigerator, so it salted faster, and I decided to try the fish after three hours.

You can see right away that she is ready. A piece of fish becomes elastic and, as it were, a little rubbery.

And I also met advice on the Internet that if you can put honey instead of sugar, then the fish will be even more tender ...

Has anyone tried salting like this? No, I'll have to experiment.

Advice:

sometimes it happens that the fish turns out to be salty (and I wanted salted salmon), because I don’t follow the salting time exactly, especially if I do it at night ... This is not a problem, you can rinse it under cold water and even soak it for 5 minutes if you need 10, excess salt will go away.

Do you girls have your secrets?

Seafood Recipes

how to pickle salmon

15 minutes

220 kcal

5 /5 (2 )

Salmon, like any other red fish contains many useful elements and amino acids: phosphorus, calcium, vitamin D etc. The most useful of them is Omega 3, which is necessary for the normal functioning of the whole organism. Unfortunately, most of them are lost during cooking, even when steamed. This is where salting or pickling comes to the rescue. Such salmon is considered a delicacy snack.

Basic moments

1. Try to buy fresh or chilled fish.
2. At the time of buying frozen salmon pay attention to her fins. If the fish has been stored in the freezer for a long time and has been thawed several times, then they acquire a yellowish color.
3. For salting, use major maritime or regular salt. Do not take small or iodized.
4. With wet saline do not leave salmon in liquid longer than the allotted time. This can make her rougher.

How to pickle salmon at home

Kitchen tools: bowl, cutting board, knife.

List of Ingredients

Step by step cooking

1. We cut the salmon into fillets or cut into steaks of 300-400 g. There is no need to remove the skin. The fillet should be of such a size that it fits in a salting dish. And the steaks are about 4 cm thick.
   
2. Mix salt and sugar. If desired, add spices for fish or white pepper.
   
3. Dip the fish in the salt mixture and rub lightly. Don't worry about too much salt. With dry salting, the fish will take as much as it needs. The main thing then is not to overdo it, since the degree of salinity will depend on the duration.
   
4. We put the salted salmon steaks in a cooked dish in one row. If you have a large fillet, it is better to divide it into two halves, roll in a salty mixture and connect them with the pulp to each other. If desired, you can put dill between them. Try not to use metal bowls or pans for this. Take a glass, ceramic or enamel container.
5. We cover the dish with a lid and put it in the refrigerator for a day.
   
6. After 24 hours, turn the steaks over on the other side and again send them to the refrigerator for another day. You can make it even easier: initially wrap each piece of fish in salt in food paper and put it in a bag. Then you do not have to turn over, and in the refrigerator will not take up much space.
   
7. Lightly salted salmon is ready. If you need a more saturated salting, then leave the fish for another day.
8. We clean the salted fish from salt residues. You can rinse with cold boiled water and dry with a paper towel.
   
9. Before serving, cut the steaks into fillets, remove the bones and cut off the skin.
   
10. Cut the salmon into thin slices, beautifully spread on a plate, decorate with fresh parsley and serve.
    

The fish can be served on a platter for the festive table or used in. You can also spread a slice of bread with butter, put a plate of salmon and enjoy the taste with a cup of coffee or tea. But most often, such fish serves as an unsurpassed snack for a glass of cold foamy beer in a pleasant company.
If you have an unused fresh steak or fillet, then cook from them.

Salting options

All methods are calculated per 1 kg of salmon.

in brine

We will need drinking water, lemon, cloves, bay leaves, allspice and black peppercorns. As well as salt, sugar and salmon itself. Fish in such a marinade turns out to be spicy salted and is perfect for sandwiches for breakfast or as a snack.

This fish is ideal for cooking.

In brine

Try to cook with this salmon

Salmon is a delicacy that can be found on any table. Fish is incredibly useful. With regular use, the work of the heart improves, brain activity is activated and youth is prolonged. All this is due to the unique composition and recipes on how to salt salmon at home.
During heat treatment, most of the useful substances are destroyed. For the sake of preserving the beneficial properties of salmon, it is recommended to smoke or salt.

Red fish is an expensive product. So that the money was not spent in vain, and salted fish did not disappoint with its taste and aromatic qualities, carefully study the material below. Thanks to simple tips, you can easily and correctly cook salted salmon.

• For salting, choose fresh fish. Buying a chilled carcass is not difficult. Just choose carefully. Unscrupulous sellers freeze fish for the sake of increasing safety. Such salmon after salting turns out to be rather dry.
• If only frozen fish are on sale, make sure that they have not been frozen several times. The color of the fins will help with this. In a stale product, they are yellowish.
• Buy a whole carcass if you have the skills to cut fish. Otherwise, I recommend choosing a sirloin or a small piece of carcass.
• Salmon turns out juicy if coarse white salt is used during salting. Eminent cooks welcome the use of sea or ocean salt.
• To give the taste of salted salmon piquant notes during salting, a variety of spices and herbs are added. Use spices as you wish, based on personal taste. Ready-made kits are available for sale.
• Salt the salmon in a glass, plastic or enamel bowl. Metal containers are not suitable for this purpose, as the final product acquires a specific flavor that does not bring pleasure.

As you can see, the rules are extremely simple, understandable and suitable for salting mackerel and herring. If you take them into service, they will help in creating a culinary masterpiece that will give odds to any purchased analogue in terms of taste and aroma.

Salted salmon calories

It is impossible to overestimate the benefits of salted salmon. There is a lot of melatonin in fish, which is responsible for cell regeneration and normalizes sleep. The composition contains minerals that reduce the likelihood of heart disease, strengthen blood vessels and control cholesterol levels.

The calorie content of salmon after salting is 202 kcal per 100 grams.

Classic recipe

The classic technology for cooking salted salmon is considered the simplest. The result of the classic salting is the most tender meat, which is instantly swept off the table by households or guests.

Ingredients:

• Salmon fillet - 500 g.
• Salt - 3 tablespoons.
• Sugar - 3 tablespoons.
• Fresh dill - 50 g.

Cooking:

1. Rinse the fillet with water and dry with a paper towel, mix the salt with sugar, chop the dill.
2. Grate the prepared fish pulp with a mixture of sugar and salt. Put the pieces of fish in a dish for salting. Put the first piece with the skin down, sprinkle with chopped herbs on top, put the second piece with the skin up.
3. Cover the salmon with a plate, put a jar of water on top. Leave for 6 hours, then refrigerate for 24 hours. After the time has elapsed, the dish is ready.

Video recipe

The fastest and most delicious recipe in 2 hours

A quick and tasty recipe is suitable for salting any fish, be it salmon, chum salmon, trout, salmon or mackerel. The result is tender, juicy and incredibly tasty. In a few minutes, the household emptied the plate and dipped me into an ocean of gratitude. I achieved this result in 2 hours at home.

Ingredients:

• Salmon fillet - 2 kg.
• Sugar - 3 tablespoons.
• Salt - 6 tablespoons.

Cooking:

1. Remove the skin from the fish, rinse with cold water and dry with a paper towel. Cut the fillet into small pieces. In a small bowl, mix sugar and salt.
2. Dip each piece of salmon in the resulting mixture. Put the fish in a brine dish. Cover the container with cling film and set aside for 2 hours.
3. After the time has elapsed, keep in the refrigerator for 15 minutes to cool.

If the fish is immediately put in the refrigerator, it will take longer to season. To spice up the finished dish, add a little garlic, onion, fresh dill or any other spices. A matter of taste.

How to salt salmon in brine

Many people cook sandwiches with red fish for breakfast. To do this, they buy a ready-made salted product in the store, but you can pickle salmon at home. Homemade fish is much healthier, more aromatic and tastier than store-bought semi-finished products.

Ingredients:

• Salmon - 1 kg.
• Salt - 4 tablespoons.
• Water - 1 l.
• Lemon juice - 2 tablespoons.
• Carnation - 2 pcs.
• Laurel - 1 leaf.
• Peppercorns - 3 pcs.
• Allspice - 5 pcs.

Cooking:

1. Rinse salmon well with water and dry with paper towels. If using the middle part of the carcass or fillet, cut into thin pieces.
2. Boil water, add spices, salt, cover with a lid and leave to cool completely. Pass the cooled brine through gauze, discard the spices and add lemon juice.
3. Put the pieces of fish in a glass or enamel pan, fill with spicy brine. Cover the top with a plate and refrigerate for 24 hours.

Videos cooking

Remove the finished fish from the spicy liquid, dry slightly, cut into slices and enjoy gastronomic pleasure. If you plan to serve treats on the festive table, garnish with fresh herbs and lemon slices.

Dry salting of salmon pieces

Salmon has only one drawback - the high cost. For home salting, it is not necessary to buy a whole carcass. Any store sells trimmings of red fish, which are ideal for dry salting.

Ingredients:

• Pieces of salmon - 1 kg.
• Sugar - 20 g.
• Sea salt - 40 g.
• Ground white pepper - 5 g.
• Dill - 1 bunch.

Cooking:

1. Rinse the fish pieces with water, remove the bones.
2. In a medium bowl, combine sea salt, pepper, sugar, and chopped dill. Get a fragrant mixture for salting.
3. Put the pieces in a glass or enamel container, sprinkling each layer with a spice mixture.
4. Place the container in the refrigerator for 3 hours, placing a weight on top. After the time has elapsed, check for readiness. If the fish is salted, taste it.

Cooking salted salmon in pieces has several advantages. This is an affordable cost, high cooking speed, maximum safety and quality. Shop semi-finished products do not meet these requirements.

How to salt tasty whole salmon

Not every housewife has the courage to cook whole salted salmon on her own. The reason for this is the high cost of the salting object. Do not be afraid. With my recipe at hand, you will ensure that the result justifies the costs.

Ingredients:

• Salmon carcass - 2 kg.
• Salt - 8 tablespoons.
• Sugar - 4 tablespoons.

Cooking:

1. Cut the salmon carcass along the ridge. Remove the entrails and use a small spoon to collect the accumulated blood from the ridge. Cut off the head and tail. They are not suitable for salting, but they will go to the ear.
2. Rinse the fish with chilled boiled water several times. Remember, the use of tap water is bad for the shelf life of the product.
3. Rub the carcass with a mixture of salt and sugar on all sides. Make sure the mixture evenly covers the fish.
4. Place in a bag and set aside for 3 hours. After that, send the product to the refrigerator for 12 hours.
5. The delicacy is ready.

Video recipe

I will add that the quality of salting is determined by the amount of sugar used. If you want to get juicy and tender fish, I advise you to slightly increase the amount of the sweet ingredient. If you don't like salted salmon, cook red fish in the oven.

Salt salmon in brine

An excellent brine recipe in my family accompanies many family and holiday feasts and has earned a lot of positive feedback from households and guests. Despite its simplicity, it allows you to cook excellent salted salmon.

Ingredients:

• Fresh salmon - 1 kg.
• Salt - 700 g.
• Sugar - 150 g.
• Water - 2 liters.

Cooking:

1. Prepare the brine. Pour water into a saucepan, add salt and sugar, bring to a boil. Make sure the quick ingredients are completely dissolved. Cool liquid to room temperature.
2. Wash the fish with water and cut into bite-sized pieces. Make a small cut in each piece so that it is better salted.
3. Put the salmon in the brine, cover with a saucer and press down with a load. After 2 hours you will get lightly salted fish, after 4 hours you will get a more salty version.
4. After the time has elapsed, remove from the liquid, dry, put in a bowl and refrigerate until morning. The delicacy is ready.

With this recipe, prepare a snack that, thanks to its delicate texture, just melts in your mouth. With what to serve a delicacy, decide for yourself. It is pointless to give recommendations, as tastes are different.

How to salt salmon bellies

Not every family can afford the purchase of red fish, which everyone loves. At some housewives, husbands often gather with friends and drink beer with dried fish or crackers. But at home, you can cook a delicacy that will satisfy everyone. We are talking about salted salmon bellies.

Ingredients:

• Salmon bellies - 400 g.
• Sugar - 1 tablespoon.
• Salt - 2 tablespoons.
• A mixture of peppers.

Cooking:

1. Rinse the bellies under running water, then fill with clean cold liquid and set aside for a third of an hour.
2. After the time has elapsed, carefully remove the skin, roll in a mixture of sugar, salt and spices, put in a glass container.
3. Add a little water to the jar - a centimeter from the bottom. Send the container with the abdomens to the refrigerator. After 2 days, the delicacy is ready.

Modern housewives can save a lot if they salt salmon at home. Such cooked fish will be in no way inferior to store-bought fish and will turn out even tastier due to the use of original herbs and spices. If you know how to salt the fish step by step, you can get a slightly salted or medium salted product, depending on your wishes.

Salmon salting at home

There are several options for salting salmon, for which you can take fresh chilled or frozen fish. It is salted in whole pieces, steaks, fillets and slices, the bellies are used for soaking in brine, brine or rubbing with dry spices. If you want to get a fillet, then it is better to butcher the fish until it is defrosted in order to separate the bones with the ridge without leaving any residue and damaging the meat. Defrost the product slowly, preferably on the shelf of the refrigerator.

For dry salting, you need to take sugar, salt, spices, sprinkle the fillet with this mixture and leave for a while at room temperature, if desired, putting oppression on top. Then the finished salted fish is stored in the refrigerator or freezer, wrapped in parchment or foil.

With wet salting, the fish cooks faster, and its taste is more saturated. For cooking, they take a brine from water, salt, sugar and peppercorns, sometimes you can add bay leaves, mustard and dill. The fish is poured with warm brine and becomes ready for use in about two days.

Recipe for salted salmon

Each culinary specialist will need a recipe for salting salmon at home, according to which lightly salted fish is obtained, great for sandwiches or other snacks. For novice housewives, it is better to choose a step-by-step recipe that will help you understand all the intricacies of the technology. You can cook salmon lightly salted in brine or dry, use fillet, steaks or teshu (abdominal part).

How to make salted salmon at home

• Cooking time: 2 days.
• Servings: 10 persons.
• Calorie content of the dish: 195 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

Each culinary specialist will need a recipe for lightly salted salmon at home. From it, the chef will learn how to deliciously salt the fillet in order to later use the resulting product for serving on the festive table or find out how to prepare salty savory sandwiches for the everyday menu.

Ingredients:

• salmon - 1 kg;
• coarse sea salt - 1.5 tbsp;
• sugar - 25 g;
• pepper - 1 teaspoon;
• bay leaf - 1 pc.;
• cognac - 15 ml.

Cooking method:

1. If necessary, defrost the fish, gut, separate the head, fins, gills.
2. Cut along the spine, remove the spine and bones without peeling. Rinse, dry thoroughly.
3. Lay skin down, sprinkle with cognac, sprinkle with salt, sugar, pepper. Instead of cognac, you can take vodka.
4. Lay out pieces of bay leaf, turn over, leave for a day in the refrigerator under oppression. Drain the liquid, keep for another day.
5. Serve on sandwiches, canapes, tartlets.

in brine

• Cooking time: 1 day.
• Servings: 10 persons.
• Calorie content of the dish: 196 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The following recipe will help you learn how to salt salmon in brine. Such a product has a rich intense salty taste, acquires a pleasant aroma due to the addition of spices and seasonings. It is worth dwelling in more detail on how to cook fragrant salted fish, because this process takes less time compared to the dry method of rubbing with salt.

Ingredients:

• salmon - 1 kg;
• water - 1 l;
• salt - 40 g;
• sugar - 1 tbsp;
• pepper - 3 g.

Cooking method:

1. Gut the fish, clean from the insides, cut off the fins, head, tail.
2. Cut in half, pull out the ridge, remove small bones with tweezers. Wash, dry, put in a deep container.
3. Boil water, add salt, sugar, pepper, cool.
4. Fill the fillet with brine, cover with a lid, leave for a day in the refrigerator.

Find out also recipes in marinade and more.

dry way

• Preparation time: 1.5 days.
• Number of servings: 8 persons.
• Calorie content of the dish: 194 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In a quick dry way, you can salt the salmon at home with salt and sugar. If you like sourness in meat, then you should also add lemon juice to the curing mixture. So the fish will become more piquant in taste, acquire a new flavor and will not turn into gruel when cut. The optimal ratio that is used to salt fish is 1 part granulated sugar to 2 parts salt.

Ingredients:

• salmon - 0.8 kg;
• sugar - 40 g;
• salt - 80 g;
• lemon - 1 pc.

Cooking method:

1. Prepare the fish: remove the entrails, cut off unnecessary parts, pull out the spine and bones after cutting in half. Rinse with running water, dry thoroughly with paper towels.
2. Grate the meat with a mixture of spices, squeeze the lemon juice.
3. Cover with a lid, put oppression, pickle for 12 hours.
4. Take out the pieces, peel, leave in the refrigerator for another day.
5. After that, you can serve it on the table, after cutting it with a sharp knife.

Quick salting

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

If you need salting salmon in a quick way, then you should pay attention to the following recipe. He will explain in detail how to quickly pickle fillets for a delicious homemade product. Cooked fish is lightly salted, but has a pleasant taste. It is ideal for cutting on a festive table, creating sandwiches or canapes.

Ingredients:

• salmon - 1 kg;
• water - liter;
• salt - 80 g;
• sugar - 60 g.

Cooking method:

1. Gut the fish, remove the head, fins and tail. Cut in half, remove backbone, fillet, cut into thin strips.
2. Pour cold water in which salt and sugar are dissolved. Keep at room temperature, then refrigerate.
3. Three hours later, the home-style dish is ready, it is served on the table in the form of salads, snacks, canapes.

in pieces

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another quick option to get a tasty product is the idea of ​​salting the salmon in chunks. The following recipe will help you figure out how to cook such a fish if there are only a couple of hours left before the guests arrive. In an hour, the meat will be saturated with salt, it will turn out with a pleasantly spicy aftertaste and rich aroma. Unlike other options, fine salt is used here.

Ingredients:

• salmon - 1 kg;
• salt - 100 g;
• pepper - 20 g.

Cooking method:

1. Defrost the fish if necessary, remove the fins, head, gut if it is whole. Cut in half along the spine, remove all bones to make a fillet.
2. Cut the meat into small pieces, put in a plastic container, sprinkle generously with spices, repeat the layers if necessary.
3. Close the lid for an hour at room temperature, wrap in a towel. During this time, the meat will be salted to the desired taste.
4. Drain the liquid, clean off the remnants of spices. Refrigerate briefly.
5. It will be convenient to put in small tartlets directly in pieces (on top of butter) or use to make airy fish mousse with cream cheese.

Fillet

• Cooking time: 1 day.
• Servings: 10 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting salmon fillets will pass quickly if you know the secrets and features of the procedure. You will be able to salt the fish with a spicy spiciness by adding allspice and white pepper, bay leaf. Salt in this case, it is better to choose large or medium, so that the meat is slowly saturated with it and it turns out not over-salted, but tender and piquant.

Ingredients:

• salmon - 1 kg;
• salt - 60 g;
• allspice - 6 peas;
• white pepper - 15 g;
• bay leaf - 2 pcs.

Cooking method:

1. Defrost the fish, if necessary, or clean the chilled from the insides and fins. Cut into two parts, pull out the spine and bones.
2. Lay the resulting fillet on cling film skin down, previously sprinkled with pepper, salt and bay leaf.
3. Wrap the film, put in a bowl, put on the shelf of the refrigerator. After 24 hours, remove the spices, rinse the slices, serve.

steak

• Cooking time: 1 day.
• Servings: 5 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This recipe will explain to cooks how to salt salmon deliciously and quickly if it is cut into steaks. The easiest way is to use dry salting to salt the fish, which will harmoniously combine all the spices. The finished product is perfect for serving sliced ​​to decorate dishes or sandwiches, or as an independent cold appetizer.

Ingredients:

• fish steak - half a kilo;
• sea ​​salt - 40 g;
• brown sugar - 20 g;
• a mixture of pink, black, green, white peppercorns - 10 g.

Cooking method:

1. Defrost the steak if necessary, rinse, dry.
2. Crush the peppercorns with the flat bottom of a glass or a chopping mallet.
3. Mix the ingredients for sprinkling, put half on the bottom of a deep bowl.
4. Lay the steak on the mixture, sprinkle the rest of the spices on top.
5. Wrap with cling film, salt in the refrigerator for a day.
6. Drain the liquid, cut into pieces, serve on canapes or in tartlets.
7. Brown sugar can be replaced with honey.

How to salt frozen salmon

• Preparation time: 2.5 days.
• Servings: 10 persons.
• Calorie content of the dish: 199 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting frozen salmon practically does not differ from using a chilled product in any way, except that it must first be thawed. To pickle healthy fish correctly, you must first remove it from the freezer and wait until it thaws at room temperature. If you want to cut it into fillets, then it is better to do it until it is completely defrosted.

Ingredients:

• red fish - kilogram;
• salt - 120 g;
• sugar - 100 g;
• fresh dill - 200 g.

Cooking method:

1. Defrost the frozen fish carcass, cut into fillets, rub with a sugar-salt mixture.
2. Put a third of the dill greens on the bottom of the salting dish, lay the fillet skin down on top, cover with the remaining dill.
3. Press down with a load for 8 hours at room temperature, put in the refrigerator for two days.
4. After that, drain the resulting liquid, cut into pieces and serve.

Teshu salmon

• Cooking time: 1 day.
• Servings: 5 persons.
• Calorie content of the dish: 191 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple option for performing at home is to pickle salmon bellies, which are perfect for an appetizer with foamy drinks. The salting process lasts quickly, without requiring the hostess to have special culinary skills and abilities. The result is a delicious fragrant dish that will appeal to all family members or guests present at the feast.