Pink salmon is relatively inexpensive and very useful product for our health. Its meat contains all the necessary elements for the digestive system and more. Fluorine, iodine, sulfur, calcium included in the composition help the work nervous system, improve brain function.
All these beneficial properties They are lost during cooking, so they are good for consumption lightly salted. In order to avoid buying poorly salted pink salmon, it is best to cook it yourself at home.
Moreover, fish meat can be used in preparing many dishes. different cuisines: soups, pickling, grilling, salads and consumption fresh. This type of dish, like slicing red fish, captures the attention of guests. This is a sign good taste and a rich table.
The recipe is so simple that mastering the “transformation” process will not be difficult even for an inexperienced housewife. The secret is that salting occurs without the use of sugar. Literally an hour of time, and lean pink salmon turns into delicious salted salmon.
To do this you will need:
- Fillet 1 kg
- Vegetable oil 100 ml
- Boiled water 1.3 l
- Salt 5 tbsp. spoons
- Black pepper pot
First of all, cut the fillet into pieces that are convenient for you. Prepare a solution for pickling. To do this, dissolve 5 tbsp in cooled boiled water. spoons of salt and mix well. Place the fillets in the brine for 8 – 10 minutes. Then carefully remove from the water and pat dry paper towel, thus getting rid of excess brine.
Next, place pink salmon in layers in a suitable container, watering each layer vegetable oil. Place the finished salted dish in the refrigerator for 60 minutes. Cooled and salted “salmon” is served with lemon, herbs and onions.
Red salmon, of course, will be a delicacy on any table. But how safe is it to use? The fact is that the high price of this type of meat does not make it safe and edible. The reason is specialized farms in American countries that are engaged in artificial cultivation of salmon, resorting to the use of genetically modified compounds.
How to catch more fish?
Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:- Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
- More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
- Lures based pheromones.
This type is noticeably superior to others from the salmon family. The same cannot be said about pink salmon. Few people breed it artificially. Therefore, the likelihood of buying “artificial” fish is low. It ends up in trade in the form in which it is caught. That is, entirely.
First of all, defrost the fish. You need to do this naturally by putting it in the refrigerator. All the water should come off. . After getting rid of the insides, rinse with running water. When cleaning, try to ensure that not a single bone remains.
The fillet should be soft. Be sure to weigh it after cleaning in order to correctly calculate the salt solution ratio. Cut off the fins, tail and head you don't need. Cut into slices no more than 1.5 cm thick so that the middle of the piece is well saturated with brine.
Here are three easy and budget-friendly pickling recipes that will be useful to every housewife.
"Under the salmon"
Products:
- Salt 3 tbsp. l.;
- Sugar 3 tbsp. l;.
- vegetable oil 100 g;
- fillet 1 kg;
Cut into large slices. Mix salt and sugar together. Choosing dishes for salting. Pour a mixture of salt and sugar into the bottom of the container, place the chopped fillet on top and sprinkle with salt and sugar again.
Place in the refrigerator for 3 hours. As soon as the salting time has expired, we blot the excess salt on the fish with napkins and pour vegetable oil over the “salmon.”
Products:
- fillet;
- salt 5 tbsp. l;
- water 1 l;
- oil;
Dissolve salt in cold purified water. Cut the fish into thin slices. Place in brine and leave in the room for 30 minutes. We take out the finished carcass, dry it and pour it with vegetable oil. If desired, you can add spices and sprinkle citric acid or lemon juice.
Perhaps pink salmon salted with lemon is the most popular recipe. There are always people willing to try elite fish with the addition of lemon. You can prepare such an extravagant delicacy at home.
For this you will need:
- 1 kg fillet;
- 1 tbsp. l. salt;
- 1.5 tbsp. l. Sahara;
- a pinch of ground black pepper;
- 100 ml vegetable oil;
- 2 lemons;
Cut the fillet prepared in advance into pieces, such as are convenient for you. It should be borne in mind that the larger the slices, the longer the salting will last. Mix salt, sugar and black pepper.
Carefully rub the sliced fillet on all sides. Cut the lemon into thin slices. Place the fish in the prepared dish in layers, be sure to add a slice of lemon to each layer. Leave to salt for 10 hours. Then fill it with vegetable oil. After another three hours, the dish is ready.
Since pink salmon is a fish rich in vitamins and minerals, by eating it every day, you maintain the balance of vital nutrients. TO festive table cut into thin slices and serve as a separate fish appetizer with onions and herbs.
Red fish meat has always been valued for its incredible taste and was considered a healthy delicacy. Particularly popular is the lightly salted representative of the seas, which is so convenient to use in salads and snacks. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so fatty, and in addition, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for pickling it and use odorless vegetable oil.
Dry salting of pink salmon at home
It's hard to find someone who doesn't like red salted fish. True, many people can only afford such a delicacy on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And you don’t have to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.
Salting such fish is quite simple; the only difficulty lies in cutting it. It is necessary to remove the backbone, fins, remove the skin and clean the carcass of all entrails. You can leave the tail and head and cook them into a rich fish soup. The main thing is to do everything carefully so that the meat is well separated from the skin.
As soon as the pink salmon fillet is ready, you can start salting it.
- For 1 - 1.5 kg of fish we need three tablespoons of salt and two tablespoons of sugar.
- Mix salt and sugar in a plate and take a container and pour the prepared mixture into the bottom.
- Place a piece of fish on top of it and sprinkle it with salt and sugar. Place the second piece on top and also fill it with the dry mixture.
- Close the container and place in the refrigerator for 24 hours.
Quickly salted fish fillet
Salting pink salmon is a quick and inexpensive way to prepare delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their execution.
But there are two main ways:
- dry when only spices are used;
- and wet, in which the fish is salted in marinade or brine.
We offer you the simplest recipe for wet salting pink salmon in a hurry.
Ingredients:
- pink salmon (1 kg);
- three tablespoons of salt;
- three tablespoons of vegetable oil;
- six peppercorns;
- bulb;
- bay leaf.
Cooking method:
- Cut the prepared pink salmon fillet into pieces and place in a container for pickling.
- Separately make the brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline solution. Place the bend and leave the workpiece at room temperature for 2 hours.
- Then drain the brine and fill it with a new one made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
- Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir and the fish will be ready in 20 minutes.
Salt pink salmon “for salmon”
Pink salmon is a very healthy fish, because it contains the whole complex microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.
The less the pink salmon is subjected to heat treatment, the more nutrients it will retain.
Salting is considered the most the right way its preparation, especially since the recipe proposed below will allow you to pickle pink salmon “a la salmon” in a tasty and simple way.
Ingredients:
- pink salmon (1 kg);
- five tablespoons of salt;
- 100 ml sunflower oil;
- water.
Cooking method:
- Cut pink salmon fillet into pieces.
- Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Place the fish pieces in the salty solution for 15 minutes. Then we dry them with a towel and put them in a container in layers. At the same time, soak each layer with vegetable oil.
- Place the fish in the refrigerator for 30 - 40 minutes.
How to deliciously salt fish in brine
Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.
It's quite simple to prepare; you only need salt, spices and a little time.
Ingredients:
- pink salmon fillet;
- five tablespoons of salt;
- two spoons of sugar;
- bay leaf;
- two buds of cloves;
- three peas of black pepper;
- five peas of allspice.
Cooking method:
- Cut the pink salmon fillet into small pieces and place in a container for pickling.
- Prepare the brine. To do this, take water (1 liter of water for 1 kg of fish), add all the spices to it and put it on fire. As soon as the brine boils, cook it over low heat for 8 - 10 minutes.
- Remove all the seasonings from the finished marinade and let it cool to room temperature.
- Fill the pieces of fish with the resulting liquid, add a load and put it in the refrigerator for two days. Then pour out the brine, dry the fish and put it in a container.
Cooked in mustard sauce
Pink salmon can be used for pickling different recipes preparing the marinade. We offer interesting way pickled in mustard sauce. The fish comes out with a spicy, refined taste.
Ingredients:
- pink salmon;
- three spoons of sugar;
- three tablespoons of salt;
- five tablespoons of olive oil;
- two tablespoons of vinegar;
- spoon of sweet mustard;
- spoon of hot mustard;
- dill.
Cooking method:
- Cut the fish fillet into equal pieces.
- Take a deep container and lubricate its sides olive oil and pour a little to the bottom.
- Lay out the fish preparations in layers, add dill, salt and sugar. Cover with a lid and place in the refrigerator for two days.
- Serve salted fish with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.
Quick salting of pink salmon in one hour
Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.
Ingredients:
- pink salmon fillet;
- vegetable oil;
- salt;
- water.
Cooking method:
- Cut the fish fillet into medium-sized pieces.
- Boiled cold water dissolve the salt (per liter of water - five tablespoons of salt).
- Dip the fish pieces into the saline solution for 8 – 10 minutes. Then we take them out, dry them and put them in layers in a container, pouring vegetable oil on each layer.
- Place in the refrigerator for 40 minutes.
Lightly salted fish in one day
To prepare lightly salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.
A simple recipe involves rubbing a mixture of salt and sugar into the fish fillet. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaf and a few black peppercorns. Carefully cover the fish with the prepared mixture and place it in a container along with vegetable oil. Place in the refrigerator for exactly one day.
Juicy and aromatic lightly salted pink salmon You can prepare another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.
Ingredients:
- pink salmon (0.8 – 1 kg);
- spoon of salt;
- 1.5 teaspoons of sugar;
- ½ cup oil;
- two lemons;
- black pepper
Cooking method:
- Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
- Cut the lemon into thin slices.
- Mix salt, sugar and pepper. Rub the fish pieces with the finished mixture and place them in a container in layers. Place lemon slices on each layer and place the mixture in the refrigerator for 10 hours.
- After this time, fill the fish with lemon with vegetable oil and keep it cool for another 4 hours.
How to deliciously salt pink salmon after freezing
Pink salmon differs from other types of fish in its specific color, which is why it is nicknamed “pink salmon.” It is impossible not to highlight the fact that this inhabitant of the seas is rich in fatty acids, which means that its consumption brings great benefits to our body.
Many housewives are interested in various questions about how to properly and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.
- The first is that you need to cook it immediately after defrosting.
- The second is the presence of a slight bitterness in the meat. Salt will reduce such an unpleasant aftertaste to a minimum, and spices will add a subtle flavor note.
Spices that go well with pink salmon include dill, parsley, white and black pepper, bay leaf, garlic, rosemary and mustard. For salting, it is better to use rock or sea salt, and it is recommended to do this in glass, ceramic or plastic containers.
There are also different ways to deliciously pickle pink salmon after freezing:
- Lightly salted pink salmon. With this method, the fish is kept in a salty solution for a certain time.
- Spicy salted fish. Aromatic herbs and spices are added to the salty solution.
- Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
- Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.
Salting pink salmon at home guarantees high quality final product, because in our recipes we do not use preservatives and shock absorbers, which are harmful to the body. Therefore, rest assured that your signature lightly salted fish will not only be tasty, but also as healthy as possible.
It is not always possible to buy ready-made salted red fish, either in bulk or in vacuum packaging. However, there is a way out of this situation - salt the fish yourself, at home. How to do this? Yes, very simple! Presented to your attention universal recipe salting red fish. It could be pink salmon, trout, salmon or chum salmon.
The difficulty lies in cutting the fish, because it is rarely salted whole. You will need to properly clean the fish, remove the fins, backbone and, if desired, remove the skin. This article presents a recipe for dry salting pink salmon at home. Why "dry"? We will salt the pink salmon without preparing the marinade, using only sugar and salt.
We will need:
- Pink salmon – 1–1.5 kg.
- Salt – 3 tbsp. spoons
- Sugar – 2 tbsp. spoons.
How to cut and salt pink salmon fish at home (dry salting)
Fresh pink salmon should not be completely defrosted. It is best to cut frozen fish, as it is less susceptible to deformation and does not fall apart.
We clean the pink salmon from scales.
Cut off the head. You can leave it on your ear.
We rip open the belly and remove all the entrails.
We wash the fish.
We make a cut along the back. You can remove the fins, but I do this during the skinning process.
If you decide to salt the pink salmon fillet on the skin, then use scissors to remove the fins.
Using your hands and a large knife, separate the meat from the skin. If there is fish left on it, then cut it off and continue to separate it. We do this carefully and slowly.
I cut off the tail, since we won’t salt it. The tail has a lot of veins and bones, so we will send it to the ear along with the head.
We do the same with the second side.
We have peeled the pink salmon and now separate it from the backbone. This should be done with your hands, as they can feel the bones better.
The ridge was separated. Pink salmon fillet is ready.
Let's start salting pink salmon.
In a plate, mix 3 tablespoons of salt and 2 tablespoons of sugar.
We will salt in a container for food products. If there is no container for the size of the fillet, then you can divide it into smaller pieces. And then he immediately salts the fish in pieces.
We fill the bottom of the container with our mixture of salt and sugar.
Place the first piece of fillet. We also sprinkle it and cover it with a second layer.
Fill the second piece on top with the mixture and close the container with a lid.
Place the fish in the refrigerator to salt. After 1 day, pink salmon will be ready. Cut into pieces and serve.
As a resident of Sakhalin, although already in the past, I know first-hand about salting fish, I myself had to over-salt a lot, I tried it different ways.
To make pink salmon well-salted and tasty, you need to adhere to just a few rules, which I will discuss below. They are not complicated at all, so let's get started.
Preparing pink salmon for salting
Yes, my dear readers. Preparation is an important process. Not everyone knows how to cut it correctly, especially if it is with. After all, you want to keep this delicacy intact and also add tasty salt.
Sometimes, especially in coastal areas, they sell fresh, but already gutted fish, so without any headache you can immediately start salting. But not everyone is so lucky; more often we buy fresh frozen in the store, but this is also an option for pickling.
Frozen fish must first be properly defrosted. I don’t recommend using a microwave for this; the fish will heat up in places and will be unsuitable for salting. It’s better to defrost it naturally; well, if you really need it, then put the fish in a bowl of cold water.
Before salting, you need to cut off all the fins of pink salmon and remove the entrails, either through the belly or by cutting the fish along the spine. The head and tail are removed, then with a sharp knife you need to carefully separate the ridge from the meat and pull it out. This way you get two pieces of fillet. Here, if desired and depending on the recipe, we leave the fillets whole or cut them into pieces.
How to properly salt pink salmon at home
When choosing a salting method, keep in mind that pink salmon is slightly drier and tougher than sockeye salmon or chum salmon. And there are only two ways:
- Dry, simplest
- Wet, that is, using brine
How to quickly and deliciously pickle pink salmon at home? Which salting method should I choose? I will answer that you will only find out when you try all the methods.
The fish turns out to be especially tasty if you salt it not defrosted, but fresh.
How to salt pink salmon at home in a delicious dry way
Traditional dry pickling recipe
We'll take:
Per kilogram of pink salmon fillet, two hundred grams of coarse salt
Cooking process:
- We fillet the fish and wash it well.
- Place both halves on the skin, meat side up, and sprinkle thickly with salt.
- Place one half on top of the other so that the meat is inside and wrap in gauze or paper towel.
- Place the fish on a flat plate and put it in the refrigerator.
- After five hours, turn the package over to the other side.
- After a day, we take out the fish, unwrap it and wash off the remaining salt.
- Cut into pieces and pour with aromatic sunflower oil.
Salmon ambassador pink salmon
We use the following ingredients:
- Per kilo pink salmon fillet
- Three tablespoons of coarse salt
- Three tablespoons of sugar
- Bunch of parsley
- Bunch of dill
- Three laurel leaves
- Teaspoon freshly ground black pepper
How to cook this fish:
- Again, prepare the fillets.
- We do not remove the skin from the fish; we place the fish on the tray with the meat side up.
- Mix salt and sugar and sprinkle on meat.
- Sprinkle pepper on top
- Spread sprigs of dill and parsley evenly over the entire fillet.
- Place the pieces with the meat inside and wrap them in gauze.
- Place the package of fish on a tray and hide it in the refrigerator for two days.
- After a day, we turn the fish over.
- After complete salting, you need to remove the fish and wash off all the salt. Before serving, you can sprinkle with lemon juice.
Dry salted pink salmon with mustard
We take the following products:
- A kilo of clean fish fillet
- 2\3 cups coarse salt
- 2\3 cups granulated sugar
- Half a bunch of dill
- Three tablespoons mustard
- Two tablespoons of table vinegar
- Two tablespoons of olive oil
How to cook:
- We cut the fillet into pieces one and a half centimeters wide.
- We take an enamel or glass bowl, grease the inside with oil and put our fish there.
- In another bowl, mix finely chopped dill, salt and sugar.
- Pour this mixture over the fish and put it in the refrigerator for a couple of days.
- Mix mustard, vinegar and oil. We take out the finished fish and grease each piece with this sauce.
How to pickle pink salmon in marinade
A quick method of “wet” salting
Ingredients we use:
- One medium fish
- Liter of purified water
- Two tablespoons of sugar
- Three tablespoons of salt
- Tablespoon mustard powder
- Ten black peppercorns
- One laurel
Salting process:
- We cut the fish, remove the tail, head and ridge, clean the insides and cut off the fins.
- We wash the fillet and cut it into pieces about five centimeters.
- Place the fish in a convenient container, maybe a jar.
- Make the marinade, boil water with spices and let cool.
- Pour in the fish and put it in the refrigerator for twelve hours.
Salting pink salmon in marinade in the traditional way
We will take the following products:
- Per kilo pink salmon fillet
- Liter of water
- Two hundred grams of salt with sugar
Salting process:
This is an emergency method of salting when you need it urgently. Clean the fish, separate the fillets and divide into pieces. In a convenient bowl, dilute sugar and salt in water and put pieces of fish in there and leave for four hours. Then take it out, pour it over with vegetable oil and serve.
Pink salmon in spicy marinade
We will need:
- Kilo fish fillet
- Half a glass of sugar and salt
- Liter of water
- Two tablespoons of prepared mustard
- A pair of bay leaves
- A few black peppercorns
Salting process:
- We cut the fish into fillets.
- Put the water with sugar and salt on the stove, let it simmer for about five minutes, then turn it off and add mustard, bay leaf and pepper.
- Let the marinade cool and pour in the pieces of pink salmon.
- Leave it in the refrigerator for a day, then you can eat it.
The other day a good friend called with the question: “What is the best way to cook pink salmon?” While I was thinking about the answer, Natasha explained that she really wanted the fish to be tasty and tender. Reacting to the word “tender”, my brain helpfully threw up an image from the past...
…About 15 years ago, when I ran to my good friend for a cup of tea, I was able to try her culinary experiment with pink salmon.
She, of course, did not invent this method of cooking herself, but since she was implementing this recipe for the first time, she wanted to make sure that she was not the only one who liked the result so much. I must say, I was completely delighted with the tasting; the lightly salted pink salmon in oil turned out tasty and very tender, it simply melted in my mouth. Of course, I demanded that you tell me in detail how you can achieve such an amazing result from essentially dry fish. Having received a comprehensive answer, I was amazed at how simple the cooking process is and added it to my “TOP favorite dishes”….
After talking with Natalya about this and that, discussing our women's concerns, we agreed to keep in touch. Upon completion telephone conversation, I went to take pink salmon out of the freezer, with the intention of preparing that very tender and tasty fish from it, so that I could please myself and my husband at dinner in the evening.
And now more about how to cook tender lightly salted pink salmon in oil, a recipe with photos, as usual.
You need to take:
Fresh frozen pink salmon – about a kilogram,
Coarse table salt – 1 heaped tablespoon,
Seasoning for fish - 2-3 tablespoons,
Peppercorns,
bay leaf,
Vegetable oil.
First you need to let the fish thaw a little, just enough so that you can rinse it thoroughly and scrape the scales from the skin with a knife.
Then cut the still frozen fish into large pieces. Since my pink salmon turned out to be too big a fish, I put a few pieces aside so that I could cook from them later.
Now pour the fish seasoning onto a plate, add a heaped tablespoon of salt to it and mix.
We will rub the pieces of pink salmon with the resulting mixture and place them very tightly in a suitable container in one layer.
My fish is quite large and I had to cut each piece lengthwise so that it would fill the space of the cup as tightly as possible.
Now between the pieces of pink salmon you can sprinkle some peppercorns (I took a mixture of five peppers) and stick in a few bay leaves.
Fill the fish with any vegetable oil, so that it just covers our future lightly salted pink salmon, cover with a lid and put it in the refrigerator for several hours.
As soon as the fish has completely thawed, you can eat it.
Lightly salted pink salmon in oil prepared in this way does not spoil and does not lose its taste for several days, of course, when stored in the refrigerator.
In the evening, I served dinner for my precious husband, and remembered pink salmon in oil. I put a couple of pieces on a saucer and put it on the table with a recommendation to try it.
“No, I’ll eat this first,” said the faithful, pointing to the main dish.
“I ask you to just try,” I replied and went to the kitchen, since I still had unfinished business.
After some time, returning to the room, I was able to enjoy completely happy face husband and an empty plate held out to me from under lightly salted pink salmon in oil asking for more.
Try cooking fish this way and I'm sure you won't be disappointed.
I wish you good mood and bon appetit!
