Salmon is a fish from the salmon family. It has quite impressive dimensions. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or Atlantic salmon) lives on average fourteen years. It contains a lot of useful microelements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How to prepare salted salmon at home will be discussed in this article.
Fish selection
When choosing salmon you need to pay attention to appearance individuals. The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, the salmon should have a pleasant aroma. Speaking about how to properly salt red fish at home, it should be mentioned that the fillet part is usually used for this. However, steaks, bellies, and various trimmings are also perfect. But you shouldn’t salt the salmon head - it’s better to leave it on the ear. Different methods of salting red fish will be outlined in this article.
Thinning
Before cooking, fish must be filleted. A long and wide knife is suitable for this. The tool should be longer than the distance from the back of the salmon to its belly. Now you can begin cutting the fish step by step.
- First of all, the carcass needs to be rinsed cold water and then wipe dry.
- Then she needs to cut off her head and gills.
- After this, the fish should be cut into two parts along the spine.
- Then the salmon ridge needs to be cut off and the remaining ribs removed using tweezers. This must be done carefully, since the ridge has very sharp protrusions that can easily be cut or pricked.
- Next, you can remove the skin and scales from the fish.
The fillet is ready for salting. If desired, you can also remove the abdomen. Some people consider this part of the carcass to be too fatty. Now you can start talking about how to properly salt salmon at home.
Cooking methods
Red fish can be salted with three in different ways: wet, dry and mixed.
- Wet method. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed in factories.
- Dry method. The salmon carcass is rubbed with salt and spices. This is the most popular option for salting the product. It is suitable for lovers of lightly salted red fish.
- Mixed method. It involves complex technology for preparing the product. This method will not be presented in this article.
It should be remembered that strict adherence to all conditions for creating a dish always guarantees good result. It doesn’t matter why you need to salt salmon: for sushi, for beer, or just to enjoy. Before cooking, you should carefully study the recipe and follow it exactly.
How to salt fillet
Salted salmon is prepared quite simply at home. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to over-salt such fish. In any case, its meat will absorb only the required amount of salt. The recipe for salting salmon at home described below involves the following step-by-step steps:
- First of all, fresh or defrosted fish must be filleted. In this case, there is no need to remove the skin with scales.
- Then you should sprinkle the salmon with sea or regular coarse salt. Its quantity should be calculated based on the size of the fish. For every kilogram of fillet you need to take three to four tablespoons of salt.
- Now the fillet halves need to be wrapped in a paper napkin and placed in plastic bag, enameled or plastic container. After this, the container with fish should be placed in the refrigerator and left there for 13-17 hours. The cooking temperature should be maintained between five and ten degrees Celsius.
- Then you need to remove the salmon from the refrigerator and carefully remove excess salt from it using a brush. Under no circumstances should you rinse fish with water. It can be immediately cut into portions and served.
This is how salted salmon is prepared at home. Below you will learn a few more recipes for salting this delicious fish.
How to salt a steak
The dry method of salting salmon was described above. But it is preferable to cook steak in brine.
Ingredients:
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- salt - 3-4 level spoons;
- water - 1 liter;
- spices (coriander, allspice, bay leaf) - to taste.
Cooking method:
Salted salmon at home turns out to be very tasty. Even a novice housewife can quickly master the step-by-step recipe for preparing the dish.
How to salt salmon pieces
Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and salt such fish entirely. Fortunately, salmon pieces (the so-called trim) are sold in stores and markets. They are also great for cooking. Salting salmon at home will take very little time. Quick recipe preparation assumes that the fish will be ready for consumption in just a few hours.
Ingredients:
- fish (pieces) - 1 kilogram;
- sugar - 1 tablespoon;
- salt - 2 tablespoons.
Cooking method:
The fillet pieces should be sprinkled with a mixture of sugar and salt, placed in a container, pressed with pressure and refrigerated for three to four hours. After this, salted salmon, prepared at home, can be served.
How to salt bellies and backbone
The advantage of these parts of fish is that they cook instantly. Salted salmon bellies and ridges make an excellent snack with beer. They are also prepared dry.
Ingredients:
- bellies and ridges - 1 kilogram;
- salt - 2 tablespoons;
- sugar - 1 tablespoon.
Cooking method:
Parts of red fish should be covered with a mixture of salt and sugar, then placed tightly in a container and placed in the refrigerator for several hours. The dish is ready!
Now you know how to properly salt red fish at home. Even the bellies and ridges of Atlantic salmon are suitable for this purpose.
Salting with sugar and spices. Ingredients
Now we’ll tell you how to salt salmon and trout at home with sugar and various spices. To do this you need to prepare the following ingredients:
- red fish fillet (trout or salmon) - 1 kilogram;
- lemon juice - 1 tablespoon;
- dill - 1 sprig;
- sugar - 2 tablespoons;
- freshly ground black pepper - 1 teaspoon;
- salt - 5 tablespoons;
- bay leaf - 3 pieces;
- parsley - 1 sprig.
Salting with sugar and spices. Cooking method
- First of all, you need to make a pickling mixture. To do this, mix pepper, salt and sugar together.
- Then both halves of the fillet should be rubbed with this mixture.
- Next, you need to place a piece of fish, skin side down, in an enamel or plastic container.
- After this, you need to cover the red meat with chopped herbs and laurel leaves.
- Now you should sprinkle the food with the rest of the pickling mixture and sprinkle with lemon juice. You can use cognac or red wine instead.
- Lastly, place the other half of the fillet in the container, skin side up.
The recipe for salting salmon at home involves different times preparations. On average, it is kept in the refrigerator for two days. However, lovers of lightly salted fish can enjoy it within a day. If you need more salty version(for example, with beer), you can keep salmon or trout in the marinade longer. However, it should be remembered that every twelve hours the fish should be turned over so that the lower and upper pieces of fillet change places.
Next, the salted salmon, prepared at home, is taken out of the refrigerator and wiped with a towel. Then it should be cut into pieces and served. You can also store it in a clean container and leave it in a cool place.
Now you know how to properly salt salmon at home. This one is extremely useful and delicious product will make your diet more balanced and nutritious. Bon appetit!
The best option is fresh fish. If the salmon is frozen, it needs to be slowly defrosted in the refrigerator. Hasty thawing will cause the fish to lose a lot of nutrients and vitamins.
Cooking process:
- Rinse the fish well with water and wipe with a paper towel until it is dry. The head with gills must be removed.
- Using a long thinning knife, cut the salmon along the spine. The spine must be removed and the remaining bones must be selected with tweezers. The skin can be removed or left on.
- Mix salt and sugar and roll the salmon in this mixture. At this stage, you can add spices or herbs if desired, but they will dull the taste of the fish.
- Place the blanks in glass or enamel containers. You cannot salt fish in a metal container, otherwise the meat will acquire an unpleasant iron taste.
- Cover the meat with plastic wrap and place it in the refrigerator under pressure. Keep for at least 12 hours. The time depends on the thickness of the meat.
After 12-20 hours, remove the fillet from the refrigerator, scrape off excess salt with a knife and cut into pieces. Under no circumstances should you rinse the fish with water.
How to deliciously salt salmon steak
It is better to salt steak using the wet method. For the brine you need to prepare the following products:
- water – 1 l;
- salt – 3.5 tbsp. l.;
- sugar – 1 tbsp. l.;
- vinegar - 1 tbsp. l.
Preparation:
- Add salt and sugar to the water and bring to a boil. You can add spices and bay leaf. Finally, add vinegar and turn off the heat.
- Strain the cooled brine.
- Place the steaks tightly in an enamel container and fill with brine.
After 2 days the steak will be ready.
Salting salmon with spices
Salmon prepared according to this recipe has a special taste and aroma. Ingredients:
- salmon fillet – 1 kg;
- lemon juice – 1 tbsp. l.;
- sugar – 2 tbsp. l.;
- bay leaf – 3 pcs.;
- dill and parsley - 1 sprig each;
- salt – 5 tbsp. l.;
- black pepper – 1 tsp.
Preparation:
- Mix salt, pepper and sugar and roll the fillets in this mixture.
- Place one piece of fillet, meat side up, in a glass bowl, put herbs and bay leaf on top.
- Sprinkle the remaining salt on top and drizzle lemon juice. Place the second piece of fillet skin side up last.
The fish needs to be kept for 2 days. Every 10-12 hours both pieces need to be swapped for the best pickling.
Before you salt salmon fillet at home, you need to choose suitable way pickling. Properly cooked salmon turns out juicy, tasty and appetizing.
Salmon is a delicacy that has a place on any table. Fish is incredibly healthy. With regular use, heart function improves and activates brain activity and youth is prolonged. All this thanks to the unique composition and recipes for salting salmon at home.
During heat treatment, most of the beneficial substances are destroyed. For the sake of preservation beneficial properties It is recommended to smoke or salt salmon.
Red fish is an expensive product. So that the money is not spent in vain, but salted fish did not disappoint with taste and aroma qualities, carefully study the material below. Thanks to simple tips You can easily and correctly prepare salted salmon.
- For salting, choose fresh fish. Buying a chilled carcass is not difficult. Just choose carefully. Unscrupulous sellers freeze fish to increase safety. After salting, such salmon turns out to be rather dry.
- If only frozen fish is on sale, make sure that it has 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 fish cutting skills. Otherwise, I recommend choosing a sirloin or a small piece of carcass.
- Salmon turns out juicy if coarse salt is used when salting white. Famous chefs welcome the use of sea or ocean salt.
- To add piquant notes to the taste of salted salmon, various spices and herbs are added during salting. Use spices at your discretion 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, since the final product acquires a specific taste 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 you create a culinary masterpiece that will give a head start to any purchased analogue in terms of taste and aroma.
Calorie content of salted salmon
It is impossible to overestimate the benefits of salted salmon. Fish contains a lot of melatonin, which is responsible for cell regeneration and normalizes sleep. Contains minerals, reducing the likelihood of heart disease, strengthening blood vessels and controlling cholesterol levels.
The calorie content of salmon after salting is 202 kcal per 100 grams.
Classic recipe
Classic technology Cooking salted salmon is considered the simplest. The result of classic salting is the most tender meat, which is instantly swept off the table by household members or guests.
Ingredients:
- Salmon fillet – 500 g.
- Salt – 3 tablespoons.
- Sugar – 3 tablespoons.
- Fresh dill – 50 g.
Preparation:
- Rinse the fillet with water and dry with a paper towel, mix salt with sugar, chop the dill.
- Rub the prepared fish pulp thoroughly with a mixture of sugar and salt. Place the fish pieces in a salting bowl. Place the first piece skin side down, sprinkle chopped herbs on top, place the second piece skin side up.
- Cover the salmon with a plate and place a jar of water on top. Leave for 6 hours, then put in the refrigerator for 24 hours. After the time has passed, the dish is ready.
Video recipe
The fastest and most delicious recipe in 2 hours
Fast and delicious recipe suitable for salting any fish, be it salmon, chum salmon, trout, salmon or mackerel. The result is tender, juicy and incredibly tasty. The household emptied the plate in a few minutes 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.
Preparation:
- Remove the skin from the fish and rinse cold water and dry with a paper towel. Cut the fillet into small pieces. In a small bowl, mix sugar and salt.
- Dip each piece of salmon in the resulting mixture. Place the fish in a salting bowl. Cover the container cling film and set aside for 2 hours.
- Once the time is up, keep it in the refrigerator for 15 minutes to cool.
If you immediately put the fish in the refrigerator, it will take longer to cure. To give ready-made dish For added piquancy, add a little garlic, onion, fresh dill or any other spices. A matter of taste.
How to salt salmon in brine
Many people prepare sandwiches with red fish for breakfast. To do this, they buy a ready-made salted product in the store, but you can salt 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.
- Cloves – 2 pcs.
- Laurel – 1 leaf.
- Peppercorns – 3 pcs.
- Allspice – 5 pcs.
Preparation:
- Rinse the salmon thoroughly with water and dry with a paper towel. If you use middle part carcasses or fillets, cut into thin pieces.
- Boil water, add spices, salt, cover with a lid and leave until completely cool. Pass the cooled brine through cheesecloth, discard the spices and add lemon juice.
- Place the fish pieces in a glass or enamel pan, fill with spicy brine. Cover the top with a plate and place in the refrigerator for 24 hours.
Video cooking
Remove the finished fish from the spicy liquid, dry it slightly, cut into slices and enjoy gastronomic pleasure. If you plan to serve food at festive table, garnish with fresh herbs and lemon slices.
Dry salting salmon pieces
Salmon has only one drawback - its high cost. For home salting, it is not necessary to buy a whole carcass. Any store sells red fish trimmings, which are ideal for dry salting.
Ingredients:
- Salmon pieces – 1 kg.
- Sugar – 20 g.
- Sea salt – 40 g.
- Ground white pepper – 5 g.
- Dill – 1 bunch.
Preparation:
- Rinse the fish pieces with water and remove the bones.
- In a medium bowl, combine sea salt, pepper, sugar and chopped dill. The result will be a fragrant mixture for pickling.
- Place the pieces in a glass or enamel container, sprinkling each layer with the spicy mixture.
- Place the container in the refrigerator for 3 hours, placing a weight on top. After the time has passed, check for doneness. If the fish is salted, taste it.
There are several advantages to cooking salted salmon in pieces. This is an affordable cost, high cooking speed, maximum safety and quality. Store-bought semi-finished products do not meet these requirements.
How to salt whole salmon deliciously
Not every housewife has the courage to cook salted salmon entirely on her own. This is all due to the issue of the high cost of the salting object. Don't be afraid. With my recipe at hand, you will ensure that the result justifies the cost.
Ingredients:
- Salmon carcass – 2 kg.
- Salt – 8 tablespoons.
- Sugar – 4 tablespoons.
Preparation:
- Cut the salmon carcass along the ridge. Remove the entrails and use a small spoon to collect the blood that has accumulated near the ridge. Cut off the head and tail. They are not suitable for pickling, but they are good for fish soup.
- Rinse the fish with cooled boiled water several times. Remember, use tap water has a bad effect on the shelf life of the product.
- Rub the carcass with a mixture of salt and sugar on all sides. Make sure the mixture evenly covers the fish.
- Place in a bag and set aside for 3 hours. After that, put the product in the refrigerator for 12 hours.
- The delicacy is ready.
Video recipe
I will add that the quality of pickling 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.
Salting salmon in brine
An excellent recipe in brine in my family accompanies many family and festive feasts and earned a lot of positive feedback from households and guests. Despite its simplicity, it allows you to prepare excellent salted salmon.
Ingredients:
- Fresh salmon – 1 kg.
- Salt – 700 g.
- Sugar – 150 g.
- Water – 2 l.
Preparation:
- Prepare the brine. Pour water into a saucepan, add salt and sugar, bring to a boil. Try to ensure that the quick ingredients are completely dissolved. Cool the liquid to room temperature.
- Pour water over the fish and cut into convenient pieces. Make a small cut in each piece for better salting.
- Place the salmon in the brine, cover with a saucer and press down with a weight. After 2 hours you will get lightly salted fish, after 4 hours you will get a saltier version.
- After the time has passed, remove from the liquid, dry, place in a container and refrigerate until morning. The delicacy is ready.
With this recipe, you'll create a snack that will melt in your mouth thanks to its delicate texture. Decide for yourself what to serve the delicacy with. It is pointless to give recommendations, since tastes differ.
How to salt salmon bellies
Not every family can afford to purchase red fish, which everyone loves. Some housewives' husbands often get together with friends and drink beer with dried fish or crackers. But at home you can prepare a delicacy that will satisfy everyone. We are talking about salted salmon bellies.
Ingredients:
- Salmon bellies – 400 g.
- Sugar – 1 tablespoon.
- Salt – 2 tablespoons.
- Pepper mixture.
Preparation:
- Rinse the bellies under running water, then fill them with clean cold liquid and set aside for a third of an hour.
- After the time has passed, carefully remove the skin, roll in a mixture of sugar, salt and spices, and place in a glass container.
- Add a little water to the jar - a centimeter from the bottom. Place the container with the bellies in the refrigerator. After 2 days, the delicacy is ready.
Sandwiches with salted salmon are considered excellent option an aristocratic breakfast, they can also decorate any holiday table. It’s not difficult to find salted fish in the nearest supermarket, but it’s better to cook it yourself. Today we will tell you how to salt salmon at home.
How to dry-salt salmon
You will need:
- salmon fillet – 1 kilogram,
- coarse table 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. Let's dry it 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, thoroughly “bread” the salmon.
- Place the fish, skin side up, in an enamel or glass container. Cover with a lid. Leave for a couple of hours. After the specified time has passed, the fish must be placed in the refrigerator for a day. Then you can take a sample!
Salting salmon 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 and rinse thoroughly in cold water. Cut into portions.
- 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 in the cooled marinade, which must first be strained.
- We put the fish in the refrigerator and, licking our mouths, wait a couple of days. This is exactly how long it takes for the salmon to be ready. Bon appetit!
Recipe for quick salting of salmon
You will need:
- salmon fillet – 2 kilograms,
- salt – 6 tablespoons,
- sugar – 3 tablespoons.
Cooking method
- Remove the skin from the salmon. Wash the fish thoroughly. Dry with paper towels. Cut into small pieces.
- Mix salt and sugar.
- Dip each piece of fish in the spice mixture.
- Place the fish in a container in which it will be salted.
- Cover with cling film and leave for several hours at room temperature (if you put the fish in the refrigerator, it will take a little longer to shrink). In just 2 hours the fish is ready to eat!
Lightly salted salmon at home
You will need:
- salmon fillet with skin – 1 kilogram,
- coarse salt (preferably sea salt) – 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.
- Pour 1/2 of the spices into the bottom of a glass bowl with high sides.
- Place the fish skin side down in a bowl.
- Sprinkle with the remaining mixture.
- Cover the mold with cling film. Place the fish in the refrigerator for 12 hours.
- After the specified time has passed, remove the film, drain the resulting brine, and clean off the remaining spices on the fish fillet. Place the fish back into the refrigerator. A day later, the 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 the spices into the bottom of the glass container.
- Wash the salmon fillet, dry it, do not remove the skin.
- Place the fish skin side down on the spices.
- Drizzle freshly squeezed lemon juice over top.
- We leave the fish to salt for a couple of hours at room temperature, then put it in 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 your health!
Salting salmon at home, as you can see for yourself, is not so difficult. The main difficulty you will have to face is to wait a couple of days until the fish is ready. Self-salted salmon turns out to be many times tastier than its purchased counterpart, and besides, you can be sure that it does not contain any dubious additives or harmful preservatives, which means that you can feed such fish to your beloved household members without fear. Perhaps you have your own way of salting salmon, we will be grateful if you share it in the comments to this text.
There are delicacies that are not subject to fashion or oblivion, without which it is impossible to imagine a festive table, and which are a sign of the holiday. We are talking about salmon, which personifies an elite treat, and therefore our recipes for how to quickly and deliciously pickle salmon at home will allow you to pamper yourself on weekdays. Magnificent, incomparable taste and appearance, universal combination with other products - everything makes this delicacy product royal!
When buying salted salmon in a store, we cannot be sure high quality product, knowing the tricks of sellers or manufacturers. And why buy a finished product if we can study the principles of salting salmon and salt it at home - in our own kitchen?
Rules for salting salmon at home
There are two technologies for home-salting red fish:
- Dry salting
- Salting in brine
Let's look at salting recipes and find out how to properly and tasty salt salmon species. It's simple and fast, especially if you purchased a high-quality fresh-frozen product.
Fresh or chilled salmon fish can be seen for sale only in cities and towns on the coast of the Atlantic Ocean or rivers and lakes of this oceanic basin.
The classic dry pickling mixture includes equal amounts of granulated sugar and coarse salt. And this mixture can already be enriched with herbs, spices and spices. Experience comes after 2-3 salmon pickles and consists of creating your own salted fish recipe.
On average, 4 tbsp is required per kilogram of fish. spoons of pickling mixture.
How long does it take to salt salmon in the dry mixture? It depends on the recipe, the cut of fish and temperature regime salting
How to salt salmon, recipe for dry salting with dill
Ingredients
- — 4 pcs. + -
- - 3 tbsp. l. + -
- - 3 tbsp. l. + -
- — 100 g + -
Preparation
- We wash the steaks and dip them in water with napkins. We cut each steak along the ridge, maintaining the integrity of the skin. Remove the backbone and pull out the bones with tweezers.
- Prepare the pickling mixture by simply mixing salt and sugar. We carefully rub our steaks with this mixture.
- Cover the bottom of an enamel bowl with dill sprigs (1/3 of the recipe amount), place 2 steaks on the dill, skin side down. Cover them with the next portion of dill (only sprigs!). Cover the steaks under the dill with the remaining pieces of fish, skin side out. We get our own fish sandwich with dill!
- Place dill on top of the “sandwiches” again, cover with a flat plate of smaller diameter than the bowl and place a weight.
- We salt in the kitchen for 6-8 hours, and then move the salting to the refrigerator for another couple of days.
Recipe for dry salting salmon bellies
Let's look at how to salt salmon bellies at home. Eat certain rules their salting:
So, how to salt salmon bellies yourself? We will need approximately 300 g of bellies, 2 tbsp. coarse salt and 1 tbsp. Sahara.
Dry the scaled and washed bellies on a paper towel, place in a bowl and sprinkle with a mixture of salt and sugar according to the recipe. Stir, cover with a plate and leave to salt in the kitchen for 2 hours.
If you salted in the evening and want to leave the bellies in salting all night, then add 1 tablespoon of salt. spoon so as not to oversalt the product. Use exactly the same recipe for salting salmon ridges - you can’t go wrong! Tasty and inexpensive!
Recipe for dry salting with spices and lemon
Ingredients
- Salmon fillet – 600-700 g
- A mixture of salt and sugar - 2 tbsp each.
- Lemon – 1 fruit
- Ground allspice - to taste
- Broken bay leaf – 2 leaves
- Dill
- Parsley
Preparation
- Prepare the pickling mixture: combine salt, ground allspice, sugar, chopped dill and parsley, broken bay leaf.
- Place the pickling mixture in a bowl, place the fish fillet cut into large pieces on top and carefully rub the mixture into the fibers of the fish. Sprinkle with different sides pieces with lemon juice. You can also cut the lemon fruit into rings and surround each fillet.
- Cover with a flat plate of smaller diameter and place under pressure. Place in the cold for a day (either on the balcony or in the refrigerator).
During the day, a brine will form, which needs to be drained, and all the spices should be scraped off with a knife and wiped with a kitchen napkin. Salted salmon is ready!
The good thing about the recipe is that vodka breaks down fats, making the fibers dense and elastic. In addition, vodka is a reliable disinfectant solution, and the fish is salted quickly and evenly.
- For the dry pickling mixture, mix 2 tbsp. coarse salt and 1.5 tbsp. granulated sugar.
- Sprinkle the red fish fillets with the pickling mixture, rubbing it in additionally with your hands.
- Finally, sprinkle the fish with vodka (30 ml is enough).
After 8-10 hours, lightly salted salmon is just asking to lay down on some bread!
Salting salmon in brine is just as good as dry salting. In general, the required amount of sugar and table salt does not change. The only difference is that the fish pieces are not rubbed with a dry mixture, but are filled with brine at room temperature.
Lightly salted salmon, quick recipe with sea salt
An excellent recipe for salting salmon fish in just 2 hours!
Brine for salmon: 2 tbsp. sea salt, 2 tbsp. granulated sugar and half a liter of water.
You need to bring the water to a boil, dissolve salt and sugar in it, wait until it boils again and turn it off. After cooling, strain the brine and pour it over the red fish.
After 2 hours, place on a plate, remove the brine with a napkin and cut into thin slices. Arrange beautifully on a platter and serve, garnished with suitable vegetables or herbs.
Lightly salted salmon, recipe for instant salting in strong brine
The recipe is suitable for instant cooking snacks when there is time complex recipe just no!
- Cut the frozen fish (without defrosting) into thin slices.
- Prepare a strong brine: 5-6 tbsp. dissolve salts in 1 liter of cold boiled water. We get a very strong saline solution.
You can check the saturation of the brine using a piece of raw peeled potato: if it floats to the surface of the brine, then its concentration can quickly salt the fish.
Place the fish slices in the brine for 10 minutes. Next, take them out and remove the salty moisture from their surface with paper towels. Place in a plastic food container, pour in refined sunflower oil and leave in the cold for 40-50 minutes.
Ready! Serve on a platter with pickled onions and lemon rings.
How to pickle trout (salmon) quickly using rum
Fragrant, lightly salted trout will be ready in 5 hours, and quick salting trout with rum will give you a pleasant taste and excellent aroma.
As you can see, the question of how to salt salmon is very easy to answer! The recipes are all simple and accessible; no special skills or experience are required. Basically, red fish is salted by dry salting, and during the salting process it is constantly turned over so that it is evenly salted in own juice. Royal delicacies!
Festive canapés with trout from the chef
Sandwiches are always an excellent choice for quick preparation. delicious table, it’s worth working a little more for the holiday. At the same time, you don’t have to stray too far from the sandwich essence of the buffet table. Our chef suggests making unusual canapés with trout.
