Salted salmon recipe quick recipe. Recipe for homemade lightly salted salmon in a dry way

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:

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

Gut the fish, clean from the insides, cut off the fins, head, tail.
Cut in half, pull out the ridge, remove small bones with tweezers. Wash, dry, put in a deep container.
Boil water, add salt, sugar, pepper, cool.
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:

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.
Grate the meat with a mixture of spices, squeeze the lemon juice.
Cover with a lid, put oppression, pickle for 12 hours.
Take out the pieces, peel, leave in the refrigerator for another day.
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:

Gut the fish, remove the head, fins and tail. Cut in half, remove backbone, fillet, cut into thin strips.
Pour cold water in which salt and sugar are dissolved. Keep at room temperature, then refrigerate.
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:

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.
Cut the meat into small pieces, put in a plastic container, sprinkle generously with spices, repeat the layers if necessary.
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.
Drain the liquid, clean off the remnants of spices. Refrigerate briefly.
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:

Defrost the fish, if necessary, or clean the chilled from the insides and fins. Cut into two parts, pull out the spine and bones.
Lay the resulting fillet on cling film skin down, previously sprinkled with pepper, salt and bay leaf.
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:

Defrost the steak if necessary, rinse, dry.
Crush the peppercorns with the flat bottom of a glass or a chopping mallet.
Mix the ingredients for sprinkling, put half on the bottom of a deep bowl.
Lay the steak on the mixture, sprinkle the rest of the spices on top.
Wrap with cling film, salt in the refrigerator for a day.
Drain the liquid, cut into pieces, serve on canapes or in tartlets.
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:

Defrost the frozen fish carcass, cut into fillets, rub with a sugar-salt mixture.
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.
Press down with a load for 8 hours at room temperature, put in the refrigerator for two days.
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.

Salmon fish are a real delicacy. Especially if cooked perfectly and competently. There is a huge mass of recipes for salting salmon. Yet there is something that unites them. These are, of course, salting methods. After all, representatives of this variety of red fish are often large in size. Yes, and salted salmon is needed for everyone. Someone likes lightly salted. Someone likes a strong ambassador. There are those who prefer medium pickling. In a word, how many people, so many opinions.

Cooking method:

I love salmon. After all, buying it, I provide myself and my family with a mass of vitamins and microelements . Since most of them are destroyed if the fillet is frozen or boiled, fried, etc., I try to pickle. But I do it in such a way that I can eat, and put it in, and serve it as a side dish, say, from vegetables. After all, it will be a chic diet dinner.

In order for the fish to retain all the useful substances, you need to salt it properly . How to salt salmon at home? It is as easy as salting mackerel. Today we will cook dry salted salmon with the addition of delicious spices and lemon. So, let's begin!

Products

Salmon, fillet - 0.5 kg.
Salt - 2 tbsp. l.
Sugar - 0.5 tbsp. l.
Bay leaf - 1-2 leaves
Pepper - 0.5 tsp
Dill and parsley - on a branch
Lemon juice - 1 tsp

How to pickle salmon at home - step by step instructions for salting with a photo

If you already have a ready-made salmon fillet at home, that's great. But I had to buy a whole fish, and I immediately started processing it. There is nothing complicated here, especially since we have already done this more than once! We take away the head, tail, cut off the fins, take out all the insides (we will pay special attention to the abdomen, cleaning out even tiny black films there) and cut along the ridge to get a fillet. After all, it is this part that is recommended to be salted. You can salt the whole fillet, but we need steaks.

Step 1. Cut the fillet into pieces

By the way, when choosing a fish, it is important to consider some points. If this is not done, the fish may be inedible or not as tasty. In a word, if we talk about smells, then it should smell good. The eyes should not be indented or washed out, but transparent. In this case, it will be fresh fish. Well, you should definitely look at the scales - it should be elastic and smooth. You can clean the fish from it.

Step 2. If there is husk, peel

There are those who like to salt whole fish. And I love to cook excellent fish soup out of my head! Therefore, having cut off the tail, head, fins, etc., I immediately put it in the freezer. By the way, the belly of salmon is fat, you can also cut it off if you are afraid to get better! Well, now let's prepare the main thing - a mixture for salting salmon. Why take all the loose, and this is salt, ground black pepper and sugar.

Step 3. Combine salt, ground black pepper and sugar

Rubbing the steak with the prepared mixture is a pleasure. After all, we put in it what we like, and what will make delicious fish even tastier. I sometimes add different herbs to this mixture, then I get a different accent. This time it was Italian herbs. So, dip the steaks in the mixture, rubbing it with your hands into the fillet.

Step 4. Rub the fillet pieces with the resulting mixture

Then we will send the fish to any vessel so that the skin is at the bottom. Sprinkle all this beauty on top with chopped dill and parsley, put a bay leaf. If there is a mixture for salting, sprinkle it over the fish again. It remains only to sprinkle with lemon juice.

Step 5. Sprinkle with chopped dill and parsley, put bay leaf and sprinkle with lemon juice

You can put the steaks in a paper towel, and then in a plastic bag, in an enamel saucepan or something similar. Let's put it in the fridge. When will she be ready? Very soon. Do not rush, keep the fish in the cold for at least a day if you dream of lightly salted salmon, or 2 days if you like salted salmon!

Step 6. Leave to marinate for 24 hours or more

By the way, if a lot of salt is obtained, we wash the fish, but only the portion that is prepared for the meal. Well, we will cook the fish according to the second method, wet. To do this, dilute the brine at the rate of 3-4 tbsp. l. salt per liter of water, 1 tbsp. l. sugar and 1 tbsp. a spoonful of vinegar. Let everything boil, and then add spices there. After pouring in the last vinegar, let the brine cool and then pour the steaks.

Step 7. Prepare the brine and pour the steaks

The fish is ready after standing in the refrigerator for a couple of days (slightly salted can be eaten the next day). Cut into pieces and enjoy!

Sandwiches with salted salmon are considered an excellent option for an aristocratic breakfast; they can also decorate any holiday table. Salted fish is not difficult to find in the nearest supermarket, but it is better to cook it yourself. Today we will tell you how to pickle salmon at home.

How to pickle salmon dry

You will need:

salmon fillet - 1 kilogram,
coarse salt - 2 tablespoons,
sugar - 1.5 tablespoons.
spices (dried dill, oregano, coriander, black and white pepper) - to taste.

Cooking method

Rinse the salmon fillet with cold water. Dry with paper towels.
Mix salt, sugar and prepared favorite spices. By the way, if you do not want to interrupt the taste and aroma of the fish with seasonings, then you can easily do without them, being content with only salt and sugar.
In the resulting mixture, we thoroughly “bread” the salmon.
We spread the fish skin up in an enameled or glass container. We cover with a lid. We leave for a couple of hours. After the specified time, the fish must be sent for a day in the refrigerator. Then you can take a sample!

Salmon salting in brine (wet method)

You will need:

red fish steaks - 1.5 kilograms,
water - 1 liter,
salt - 3 tablespoons,
sugar - 1 tablespoon,
vinegar - 1 tablespoon,
bay leaf - 2-3 pieces,
allspice - 5-7 peas,
coriander - to taste.

Cooking method

We clean the salmon from scales, rinse well in cold water. Cut into bite-sized pieces.
Pour water into a saucepan and bring to a boil.
Add sugar, salt, bay leaf, pepper and coriander to boiling water.
At the very end, pour vinegar into the brine and remove from heat.
Place the fish in a container.
Pour the cooled marinade, which must first be filtered.
We put the fish in the refrigerator and, licking saliva, we expect a couple of days. That is how long it takes for the salmon to be ready. Bon appetit!

Recipe for quick pickling of salmon

You will need:

salmon fillet - 2 kilograms,
salt - 6 tablespoons,
sugar - 3 tablespoons.

Cooking method

We remove the skin from the salmon. We wash the fish well. Dry with paper towels. We cut into small pieces.
Mix salt and sugar.
Dip each piece of fish in the spice mixture.
We put the fish in a container in which it will be salted.
We cover with cling film and leave for several hours at room temperature (if you put the fish in the refrigerator, it will sit a little longer). Literally in 2 hours the fish is ready to eat!

Lightly salted salmon at home

You will need:

salmon fillet on the skin - 1 kilogram,
coarse salt (preferably sea) - 2 tablespoons,
sugar (can be brown) - 1 tablespoon,
Freshly ground black pepper - optional

Cooking method

Rinse the fish with cold water. Dry with paper towels.
Mix salt, sugar and pepper.
At the bottom of a glass bowl with high sides, pour 1/2 of the spices.
Put the fish skin side down in a bowl.
Sprinkle with the remaining mixture.
Wrap the shape with cling film. We send the fish for 12 hours in the refrigerator.
At the end of the specified time, remove the film, drain the resulting brine, and clean off the spices remaining on the fish fillet. We send the fish back to the refrigerator. A day later, lightly salted salmon is ready!

Lightly salted salmon with lemon

You will need:

salmon fillet - 1 kilogram,
salt - 4 tablespoons,
sugar - 4 tablespoons,
lemon - 1 piece.

Cooking method

Mix salt and sugar.
Pour spices into the bottom of a glass container.
We wash the salmon fillet, dry it, do not remove the skin.
Put the fish skin side down on the spices.
Drizzle freshly squeezed lemon juice over the top.
We leave the fish for a couple of hours to pickle at room temperature, then send it to the refrigerator for a couple of days. Before use, salmon should be wiped with a clean napkin, cut into pieces, served as an appetizer or used as an ingredient for sandwiches. Eat for health!

Salting salmon at home, as you can see for yourself, is not so difficult. The main difficulty that you will have to face is to endure a couple of days until the fish reaches readiness. Self-salted salmon turns out to be many times tastier than the purchased counterpart, besides, you can be sure that it does not contain any dubious additives and harmful preservatives, which means that you can feed your favorite household members without fear of such a fish. Perhaps you have your own way of salting salmon, we will be grateful if you share it in the comments to this text.

Salmon salting at home

Recipe for salted salmon

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.

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

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

Salmon pickling 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.

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

Find out also recipes for salting mackerel at home in marinade and more.

Dry salting salmon at home

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.

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.
Grate the meat with a mixture of spices, squeeze the lemon juice.
Cover with a lid, put oppression, pickle for 12 hours.
Take out the pieces, peel, leave in the refrigerator for another day.
After that, you can serve it on the table, after cutting it with a sharp knife.

Quick salting of salmon

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

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

How to salt salmon at home in slices

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

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.
Cut the meat into small pieces, put in a plastic container, sprinkle generously with spices, repeat the layers if necessary.
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.
Drain the liquid, clean off the remnants of spices. Refrigerate briefly.
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.

How to pickle salmon fillet at home

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

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

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

How to salt a salmon steak at home

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

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

Defrost the steak if necessary, rinse, dry.
Crush the peppercorns with the flat bottom of a glass or a chopping mallet.
Mix the ingredients for sprinkling, put half on the bottom of a deep bowl.
Lay the steak on the mixture, sprinkle the rest of the spices on top.
Wrap with cling film, salt in the refrigerator for a day.
Drain the liquid, cut into pieces, serve on canapes or in tartlets.
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.

Defrost the frozen fish carcass, cut into fillets, rub with a sugar-salt mixture.
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.
Press down with a load for 8 hours at room temperature, put in the refrigerator for two days.
After that, drain the resulting liquid, cut into pieces and serve.

How to salt salmon teshu at home

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

fish belly - 0.45 kg;
salt - 1 tbsp;
granulated sugar - 1 tbsp;
citric acid - 10 g.

Rinse belly thoroughly, dry with paper towels.
Combine salt, sugar, citric acid, mix well.
Put the bellies on the bottom of a flat glass plate, cover with curing mixture, rub on all sides, cover with a lid.
Salt in the refrigerator for 20 hours.
Rinse the abdomens with running water to remove excess spices and juice, store in the refrigerator.

Video: Salted salmon

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. After eating a piece of salmon, you will quickly restore your strength and gain health, because minerals such as magnesium and calcium, vitamin A, vitamin C, and fatty acids will enter the body, which not only speed up metabolism and have a beneficial effect on the nervous system.

Salmon can be cooked in different ways, but it is in slightly salted fish that all microelements and vitamins are perfectly preserved. This is a very useful product, and its 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 does not have a perceptible fishy smell, and to the touch it is elastic and resilient.

How to cook salted salmon at home

Salted salmon is a wonderful dish that is easy to cook at home. An important condition in order to get a delicious dish - the fish must be fresh. Properly salted, it will turn out tasty and healthy.

There are several simple ways to pickle salmon at home:

Dry salting. All you need is table salt and spices. This is the most common way. The finished product is very tasty, and most importantly, you can be sure of its quality.
Wet salting. This method involves salting the fish in a saturated saline solution, although a salty marinade with the addition of vinegar is most often used.
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 contributes to a better preservation of salted fish.

Bones from the carcass must be removed with tweezers.

In a saucer, prepare the required amount of salt, add a little sugar, allspice and black pepper, garlic, dill or other herbs for taste.
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 with cold water and dried with paper napkins or a towel.

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 salmon does not need a large number of 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, it 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 with saline and 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 of fish fillet, you need to take 3 tablespoons of salt and sugar, add spices. Pour the salmon with this mixture, adding 5-7 drops of lemon juice to each 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, there are no less useful fatty acids than in the 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.

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