Lightly salted pink salmon at home

How to quickly and tasty pickle pink salmon at home? When an appetizing pink carcass of salted pink salmon looks temptingly from the shelves in a store, this question involuntarily arises. Yes, it will be much healthier, you will get fish without dye, flavoring and other additives. Choose the recipe you like and please your loved ones with delicious fish.

Lightly salted pink salmon for salmon with salt and sugar

Salmon is a fairly expensive fish; you can’t treat yourself to something like this every day. However, you can pickle pink salmon under the guise of salmon, the main thing is to prepare the right marinade. It will be just as tasty, but more affordable.

Cooking time: 1 day.

Servings: 8.

1. 
   How to quickly and tasty cook lightly salted pink salmon at home? Pre-defrost the fish, you can do it in cold water. Remove unnecessary parts. Cut pink salmon into slices approximately 1.5 cm thick.
2. 
   Prepare the brine separately. To do this, pour granulated sugar and salt into a container and mix them. Pour cold water over it all, stir until all the sugar and salt crystals dissolve. The marinade for pickling is ready.
3. 
   Place the fish slices in a wide bowl and pour the marinade over everything. Mix thoroughly so that all the pieces are evenly coated with the marinade and well salted. Leave in the refrigerator for half an hour. During this time, mix the fish well with a spoon several times.
4. 
   After the specified time has passed, remove the fish pieces from the marinade. Briefly place the pink salmon in a sieve to drain off any remaining marinade. Place the fish on a dish or tray and season with sunflower oil, cover with a lid or another plate.
5. 
   To complete the salting process, put the tray with pink salmon in the refrigerator overnight or for a day. Use as a filling for savory pancakes, put on a sandwich or add to salads.

Bon appetit!

Salted pink salmon like salmon with peas and bay leaf

Pink salmon is a fairly dry fish, so it is better to salt it in brine, rather than using the dry salting method. After salting in a spicy marinade, with the addition of black peppercorns and bay leaves, the fish turns out juicy and tender.

Cooking time: 2 days.

Servings: 3.

Ingredients:

• Pink salmon fillet – 300 g;
• Bay leaf – 1 pc.;
• Black peppercorns – 5 pcs.;
• Water – 200 ml;
• Salt – 1 tsp;
• Cloves – 3 buds;
• Onions – 0.5 pcs.;
• Granulated sugar – 0.5 tsp.

Cooking process:

1.Disassemble the fish into individual fillets, remove all bones, but do not remove the fillet from the skin.

2. For the marinade, in a saucepan, combine water, bay leaf, black peppercorns, clove buds and salt, stir until the salt crystals dissolve.

3. Place the pan with the marinade on the stove, bring to a boil, then turn off the heat and add sugar. Granulated sugar is needed here in order to remove the bitterness from pink salmon. Stir the brine until the grains of sugar and salt are completely dissolved and cool to room temperature.

4. Place the pink salmon fillet into a container with a tightly sealed lid.

5. Place peeled and chopped onion on the fillet.

6. Pour the chilled brine over the pink salmon, close the container with a lid and put it in the refrigerator to salt for 2 days. If the fish floats to the surface, the container must be periodically turned upside down and back again.

7. Serve the finished salted pink salmon, cutting it into thin slices. Place onions from the brine on top and garnish with fresh herbs.

Bon appetit!

Lightly salted pink salmon with dill for the holiday table

You can pickle pink salmon tasty and inexpensively before the holidays in advance. Then you can serve delicious sandwiches with homemade red fish to the festive table. Guests will definitely appreciate the spicy fish marinated in ground black pepper and dried dill.

Cooking time: 1 day.

Servings: 3.

Ingredients:

• Pink salmon – 300 g;
• Dried dill (not seeds) – 0.5 tsp;
• Salt – 2 tsp;
• Granulated sugar – 1 tsp;
• Ground black pepper - to your taste.

Cooking process:

1. Remove the scales from pink salmon, wash the fish and gut it. Cut out the piece that will be salted. To salt 1 kg of fish, you need to take 2 tbsp. l. salt (or 1 tbsp.salt for lightly salted pink salmon) and sugar in the amount of 1 tbsp. l. These are the proportions for independently calculating the salting of fish of any weight.2. Mix salt, sugar and dried dill in a separate bowl, sprinkle evenly with pink salmon pieces. Sprinkle lightly ground black pepper on top.

3. Place the fish pieces on top of each other with the flesh inward.

4. Place the fish in any suitable container for salting and apply it with a heavy washed stone or any other weight.

5. Place the pink salmon with the load in the refrigerator and leave for a day. During this period of time, you need to turn the fish on the other side once so that it is evenly salted.6. In order to cut the pink salmon beautifully and evenly, you can first put the piece in the freezer for a while. Serve salted pink salmon with lemon slices and fresh herb leaves.

Bon appetit!

Salting pink salmon with vodka at home

Do not be afraid of this option for brine for fish like brine with alcohol. Despite the fact that vodka initially emits a pungent odor, after a while it will dissipate, and with it the distinct smell of pink salmon. Thanks to the addition of vodka, pink salmon ends up being as close as possible to salmon in taste and color.

Cooking time: 2 hours.

Servings: 4.

Ingredients:

• Pink salmon fillet – 400 g;
• Granulated sugar – 1 tbsp. l.;
• Salt – 2 tbsp. l.;
• Vodka – 2 tbsp. l.

Cooking process:

1. Cut the fish, remove the backbone and bones, leave pieces of fillet on the skin with a total weight of about 400 g.

2. Mix granulated sugar, salt and vodka in a bowl. Stir until the salt and sugar crystals are completely saturated with vodka.

3. Coat the pieces of pink salmon fillet on both sides with the mixture and place them in a container, pressing them tightly against each other.

4.Close the containers with the fish hermetically with a lid.

5. Place pink salmon in the refrigerator for 2 hours to salt.

6. During this time, a large amount of liquid will be released from the fish. Try the fish and, if it is not salted enough, put it back into the brine and let sit for about 1 hour beyond normal.

7. Remove the fish pieces from the brine and pat dry with paper towels.

8. Cut pink salmon into small pieces, carefully separating the fillet from the skin. Serve on white bread sandwiches with butter, it softens the salty taste of the fish.

Bon appetit!

How to quickly and tasty pickle pink salmon with lemon?

Pink salmon with lemon by dry salting turns out juicy and has a light citrus aroma. It can be used to prepare salads or appetizers, or served as an independent dish, garnished with lemon slices. Thanks to lemon, the fish meat does not spread, its color becomes more intense.

Cooking time: 20 hours.

Servings: 10.

Ingredients:

• Fresh frozen pink salmon – 1.3 kg;
• Lemon – 1 pc.;
• Salt – 6 tbsp. l.;
• Granulated sugar – 3 tbsp. l.

Cooking process:

1. Buy fresh frozen fish, a large lemon, prepare salt and sugar.

2. Rinse the fish and remove the scales. Rip open the belly and pull out the insides.

3. The head may not be cut off, but the gills must be removed. Clean the abdomen from membranes.

4. Pour rock salt into a bowl.

5. Add granulated sugar there.

6. Mix salt and sugar.

7. Prepare a clean, ironed cloth of suitable size for salting pink salmon. The fish will be wrapped in it. Place the pink salmon in the middle of the cloth. Sprinkle it on all sides with a mixture of granulated sugar and salt. Don’t forget to coat the abdomen and head area with the mixture.

8.Carefully wrap the pink salmon in a rag and place it in a container of suitable length with high edges (the fish will release liquid during the salting process).

9. Salt pink salmon in the refrigerator for about 15-17 hours. If you need lightly salted fish, you can leave it overnight and start cutting it in the morning. Remove the cloth from the pink salmon, clean off the remaining salt and sugar from all sides, and carefully remove the skin. Divide the fish into 2 halves, remove the bones and backbone. Cut pink salmon into pieces and place them on a platter.

10. Wash a large lemon with soap and pour boiling water over it. Cut the lemon in half and chop one half into thin slices for decoration.

11. Squeeze the juice from the other half onto the fish, making sure that no bones get there.

12. Decorate the pink salmon on a platter with lemon slices and fresh herbs, put it in the refrigerator for another couple of hours, and cover the top with film or a plastic bag.

Bon appetit!

Salted pink salmon with vegetable oil

Salting pink salmon in vegetable oil-based brine lasts for 5 days, but when they pass and you try the fish, it will become clear why you wait so long. The fish becomes aromatic, the oil allows the spices to penetrate deep into the fillet. Softness and a beautiful glossy shine appears.

Cooking time: 5 days.

Servings: 6.

Ingredients:

• Pink salmon – 1 kg;
• Sunflower oil – 4-5 tbsp. l.;
• Salt – 3 tsp;
• Ground black pepper – 1 tsp;
• Dried dill – 1 tsp;
• Ground red pepper – 1 tsp;
• Granulated sugar – 2 tsp;
• Seasonings for salting fish – 1 tsp.

Cooking process:

1. Clean freshly frozen pink salmon without defrosting completely. Cut off the fins, head and tail (you can leave it for the fish soup).

2.Cut the fish lengthwise along the ridge, remove the ridge and bones, remove the skin.

3. If the fish has thawed by this point, freeze it again in the freezer to make it easier to cut.

4. After the pink salmon is left boneless, cut it crosswise into small slices.

5. Mix sugar, salt, peppers, and seasonings for salting fish in a separate jar.

6. You can use olive oil, but odorless sunflower oil will work perfectly because it does not interrupt the taste of the fish.

7. Take a container for salting fish, place pink salmon there in layers, sprinkling each layer with a mixture of spices and coating with sunflower oil.

8. Place the container with the preparation in the refrigerator for 5 days.

9. After the specified time, the salted pink salmon can be removed from the refrigerator and eaten.

Bon appetit!

A simple and delicious recipe for pink salmon with honey

If you replace sugar with honey when preparing salted pink salmon, the taste of the fish will only benefit from this. In this case, the brine is brought to a boil and then cooled, so even slightly sugared honey is suitable. It will still melt in the hot, spicy brine.

Cooking time: 3 hours 35 minutes.

Servings: 8.

Ingredients:

• Pink salmon – 1 kg;
• Honey - 1.5 tbsp. l.;
• Water – 1 l;
• Salt – 7 tbsp. l.;
• Vegetable oil - to your taste;
• Seasonings for salting fish - to your taste.

Cooking process:

1. Wash the fish and dry with paper towels. Separate the fillet from the backbone with bones and from the skin. Remove the smallest bones using tweezers. Cut the prepared pink salmon fillet into portions about 2 cm thick.

2. Prepare the brine. To do this, mix water, fish seasonings, honey and salt in a saucepan. Bring the brine to a boil over medium heat and cook for about 5 minutes. and remove from the stove, cool.3.Prepare a container for salting fish. Place pink salmon there in a dense layer, pour cooled brine over it. Place in the refrigerator and let steep for about 3 hours.

4. After the specified time has passed, remove the pieces of pink salmon and drain off all the marinade; it is no longer needed. Rinse the pieces of fish fillet and dry with napkins.

5. If you plan to store the snack for a longer period of time, then the fish should be placed in a container and filled with vegetable oil, and sealed with a lid. You need to store fish in a glass container in the refrigerator. Use within 2 weeks.

Bon appetit!

Delicious lightly salted pink salmon with orange

People often complain that when pink salmon is salted with orange, the fish begins to taste very bitter. The secret is that you need to add not the pulp, but the orange zest. It will add a pleasant citrus aroma to the fish and will not spoil its taste. The orange itself can be used as a decoration.

Cooking time: 10 hours.

Servings: 4.

Ingredients:

• Pink salmon fillet – 450 g;
• Orange – 1 pc.;
• Salt – 2 tbsp. l.;
• Granulated sugar – 1 tbsp. l.

Cooking process:

1. Wash the orange with soap and water using the hard side of the sponge and pour boiling water over it. Very carefully remove the zest using a fine grater or a special citrus grater. In this case, you need to remove only the colored part, you must not touch the white peel, otherwise the zest will taste bitter. Mix salt and sugar in a 2 to 1 ratio in a separate bowl.2. Mix the mixture of salt and sugar with the orange zest and place some on the bottom of the jar in which the pink salmon will be salted.

3. Next, rub the cut fish fillet with the same mixture on all sides and place it on the bottom of the jar.

4. Process the next piece of fillet in the same way and place it in a jar on top of the previous piece.So compact all the pieces of pink salmon into the container, simultaneously rubbing them with the dry marinade.

5. Seal the jar with a lid and place it in the refrigerator for 6-10 hours. After some time, the pink salmon will release juice; there is no need to drain it. You can serve salted fish by cutting the fillet into portions, which can be garnished with orange slices, peeled from the white peel. It turns out very elegant and fragrant.Bon appetit!

How to cook homemade lightly salted pink salmon with onions?

The Slavs are familiar with the combination of onions and fish. However, for pickling pink salmon, it is better to take red onion - it does not have such a sharp, specific taste and does not overwhelm the taste of the pink salmon itself.

Cooking time: 1.5 days.

Servings: 5.

Ingredients:

• Pink salmon – 700 g;
• Red onion – 1 pc.;
• Bay leaf – 3 pcs.;
• Black peppercorns – 6 pcs.;
• Allspice peas – 4 pcs.;
• Sunflower oil – for marinade;
• Salt – 2 tbsp.

Cooking process:

1. Trim the fish, leaving the thickest part of the carcass. Remove the skin. It will be easier to do this with slightly frozen pink salmon.

2. Cut a piece of fish along the ridge, remove the ridge itself and as many bones as possible.

3. You got two fillets of pink salmon. Spread each fillet generously with salt on both sides and put it in the refrigerator to salt for a day. After a couple of hours, juice will begin to stand out. You can press the fish down with a press, but so as not to break the integrity of the pieces.

4. After 24 hours, remove all remaining bones from the fish.

5. Cut pink salmon into thin slices.

6. Peel the red onion and also cut into rings.

7. Take two glass jars and wash them clean. Place 1.5 bay leaves, 3 black peas and 2 allspice peas on the bottom.

8.Lay out a layer of pink salmon, pressing the pieces tightly against each other, and place onion rings on top. Make another layer of fish and onions.

9. Pour vegetable oil into the jars in such an amount that it fills all the free space in the jar and covers the fish.

10. Place in the refrigerator for 2-3 hours. Next, you can eat pink salmon with onions. It can be eaten with hot boiled potatoes, added to pasta or cold salads.

Bon appetit!

Quick recipe for salting pink salmon with cognac

Cognac allows you to get a brighter color of meat, acts as an additional preservative and increases the density of fish fillets. During the cooking process, alcohol evaporates and is not felt in the final dish.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Pink salmon (fillet) – 400 g;
• Salt – 2 tbsp. l.;
• Granulated sugar – 1 tbsp. l.;
• Cognac – 1 tbsp. l.;
• Water – 250 ml.
• Vegetable oil – 50 ml.

Cooking process:

1. Thaw frozen fish in the refrigerator, so pink salmon will retain all its beneficial properties. There is no need to defrost completely: while the fish is slightly frozen, it is easier to carve and cut it.

2. Trim the head and remove the entrails.3. Remove the skin with a stocking.

4. Using a knife, remove the backbone and rib bones, leaving the fillet.

5. Cut the fillet into thin slices. The thinner the fish is sliced, the faster it will be salted. For the recipe you need approximately one fillet weighing 400 g.

6. Add salt and sugar, cognac to warm water. Stir until all ingredients are dissolved and combined. Pour this marinade over pink salmon pieces for 10 minutes.7. Remove the fish from the brine and dry with paper towels.

8. Place the pieces in a container in layers, grease each layer of fish with odorless vegetable oil. After 30 min. can now be eaten.9.The finished pink salmon turns out to be a beautiful, rich pink color and tastes just like expensive red fish from the store.

Bon appetit!