Salted pink salmon fish. How to pickle pink salmon at home

Pink salmon is used in cooking in the preparation of soups, main courses and for salting. However, when heat treatment The fish turns out a little dry. Salted pink salmon, combined with various components (lemon, mustard, honey, orange and others) allows you to achieve the same delicate taste as more expensive salmon. For salting, they mainly use fillets, cutting the fish carcass into pieces, but you can cook it whole.

Show all
Classic way

Ingredients:
- pink salmon fillet – 1 kg;
- vegetable oil– 100 ml;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.
Preparation:

Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of preparation without the use of preservatives and flavorings. This recipe is distinguished by the absence of additional spices.
The calorie content of salted pink salmon is 169 kcal/100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often has a slight bitterness, which is eliminated by salt, and spices and sugar give it a subtle taste and aroma. In Japan, sea salt is used to pickle pink salmon. It is believed that it makes the fish taste more natural.
There are several basic methods for preparing salted pink salmon at home:
- rubbing with salt in a dry state (dry method);
- soaking for a short time in a salt solution (lightly salted pink salmon);
- aging in a marinade with the addition of spices and herbs (spicy salting);
- pickling in oil.
Quick salting

Ingredients:
- pink salmon – 1 pc. (weighing 1-1.2 kg);
- salt – 2 tbsp. l.;
- sugar – 2 tbsp. l.;
- coriander – 4 pcs.;
- black allspice peas – 4 pcs.;
- vegetable oil – 2 tbsp. l.
Preparation:
1. 1. Defrost pink salmon. If necessary, cut it up: rip open the belly, remove the entrails, cut off the tail, head, fins, and remove scales. Rinse the fish inside and out. You can leave the skin.
2. 2. Separate the fish fillet from the ridge, cut into 3 cm thick bars across the ridge.
3. 3. Pour salt, sugar, add coriander, peppercorns, mix them.
4. 4. Place 1 layer of fish in another flat-bottomed bowl, add spices, pour over oil, cover with a lid and place in the refrigerator. Lightly salted pink salmon can be eaten after 18-20 hours.
Salting in 1 hour

Ingredients:
- fish fillet – 800 g;
- boiled water – 1 l;
- salt – 4-5 tbsp. l.;
- olive oil – 5 tbsp. l.
Preparation:
1. 1. Thaw freshly frozen fish fillets at room temperature, but not completely, so that it is easier to cut it with a knife. Wash and cut it as in the first step by step recipe.
2. 2. Prepare a strong saline solution. For 1 liter of water, 4-5 tbsp is consumed. l. salt. Place the fish pieces in the brine for 10-15 minutes.
3. 3. Place the salted fish in layers in another pan, pour oil over each of them.
4. 4. Place pink salmon in the refrigerator for half an hour.
Fish according to this step-by-step recipe cooks very quickly and has an incomparable taste. You can pickle it just an hour before guests arrive, and then serve it on the table in the form of tartlets, sandwiches, portioned snacks or use in salads.
Checking the salt concentration in water is done using potatoes - to do this you need to peel a potato the size of chicken egg and put it in the water. If it floats, then the brine is prepared correctly.

In brine with sugar

Ingredients:
- fresh pink salmon fillet – 1 kg;
- sugar – 200 g;
- salt – 200 g;
- boiled water – 1 l.
Preparation:
1. 1. Cut the fillet into pieces, as in previous recipes.
2. 2. Pour water into a deep bowl, stir and dissolve the salt and sugar.
3. 3. Place the fish in the brine and leave for 3-4 hours.
4. 4. Drain the liquid and serve the pink salmon.
The large amount of sugar used in this recipe gives the fish a spicy taste. When using powdered sugar Pink salmon turns out more tender.
In salmon salting

Ingredients:
- pink salmon (or other red fish) fresh or frozen – 1 medium-sized carcass (1-3 kg);
- salt – 3 tbsp. l.;
- sugar – 1 tbsp. l.;
- dried dill – 1 tbsp. l.;
- garlic – 2 cloves;
- ground black pepper - to taste.
Preparation:
1. 1. Wash and remove scales from the fish. Make cuts, pull out the spine and large bones, wash.
2. 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Rub the pink salmon inside and out with it.
3. 3. Squeeze the garlic in a press, distribute it over the carcass, sprinkle with dill.
4. 4. Wrap pink salmon in canvas or parchment and place in a plastic bag.
5. 5. Place fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be done either whole or in pieces. Before eating, the fish is cleared of salt.
With vodka

Ingredients:
- pink salmon fillet – 1-1.2 kg;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- vodka – 50 ml.
Preparation:
1. 1. Mix salt and sugar in a bowl or plate.
2. 2. Cut the fillet into large flat pieces of 5-7 cm.
3. 3. Rub each slice with a mixture of sugar and salt.
4. 4. Place the fish in a single layer in a flat dish and pour vodka over it.
5. 5. Put pressure on the pieces and put them in the refrigerator overnight.
6. 6. The next morning, the snack is ready to eat.
To tastefully salt pink salmon, you need to use vodka, and not others. alcoholic drinks. IN finished form the smell of alcohol is no longer noticeable, and the consistency of the fish is tender and dense, with well-salted flesh. You can additionally add your favorite spices and herbs to the pickling mixture.

In lemon

Ingredients:
- pink salmon fillet – 1 kg;
- lemon – 1 pc.;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- sunflower oil – ½ tbsp.
Preparation:
1. 1. Wash, dry and cut fillet thin pieces.
2. 2. Mix sugar and salt and rub the fish with them.
3. 3. Wash the lemon, cut it into half rings along with the zest.
4. 4. Place fish and lemon in a pickling container, alternating their layers. Top layer should be covered with lemon.
5. 5. Pour in the oil, close the container and put it in the refrigerator for 1 day.
Thanks to the lemon lightly salted pink salmon is well soaked in the marinade and acquires a very delicate taste.
In mustard sauce

Ingredients:
- pink salmon fillet – 1 kg;
- mustard powder – 1 tbsp. l.;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- vinegar 9% – 1 tbsp. l.;
- vegetable oil – 200 ml;
- boiled water – 300 ml.
Preparation:
1. 1. Prepare the fillet as in the classic step-by-step recipe.
2. 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
3. 3. Place the fish pieces in the brine, press down with pressure and marinate for 3-5 hours in the refrigerator.
4. 4. Transfer the finished dish to a jar and add oil.
The taste of this fish is more like pickled pink salmon, since the recipe contains vinegar, and mustard makes the dish especially tender and juicy.
With lime

Ingredients:
- pink salmon fillet – 1 kg;
- lime – 3 pcs.;
- salt – 2 tbsp. l.;
- white pepper – 1 pinch.
Preparation:
1. 1. Salt the fillet as in the classic recipe.
2. 2. Wash the lime, remove the peel, grate it, and chop the pulp and grind it in a blender.
3. 3. Mix lime pulp with zest, salt and pepper.
4. 4. Cut pink salmon into thin pieces, place in a container, and spread the lime mixture on top. Marinate in the refrigerator for a day.
The combination of the taste of lime (or lemon) with pink salmon is very harmonious. Additionally, before marinating, the fish can be greased with a thin layer mustard sauce or add spices, and for greater juiciness after salting, add vegetable oil. This dish has a sophisticated, amazing taste.
With tangerines

Ingredients:
- tangerine – 4 pcs.;
- pink salmon fillet – 1 kg;
- salt – 2 tbsp. l.
Preparation:
1. 1. Prepare the fillet as usual: wash, dry, cut into slices.
2. 2. Wash the tangerines, peel them, divide them into slices, chop each of them into pieces 0.5 cm thick.
3. 3. Place the fish on the bottom of the salting container, sprinkle it with salt, lay out half the tangerines, then repeat the layers.
4. 4. Close the salting container and put it in the refrigerator to marinate for 1 day.
Tangerines can be replaced in this recipe with 2 pcs. oranges. During marinating, the fruits release juice, the fish is soaked in it and acquires unique taste and aroma. Pink salmon turns out juicy and tender.
With onions in 2 hours

Ingredients:
- pink salmon fillet – 0.5 kg;
- onions – 1-2 pcs.;
- vinegar 9% - 2 tbsp. l.;
- vegetable oil – ½ tbsp.;
- salt – 1 tbsp. l.
Preparation:
1. 1. Wash the fillet, dry it, cut into thin pieces 0.5 cm thick, place in a bowl and sprinkle with salt.
2. 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, let stand for 5 minutes, drain the boiling water.
3. 3. Add vinegar to a cup with onions, stir, pour in vegetable oil. Divide the mass into 2 equal parts.
4. 4. First put pink salmon in the container, then half of the onion, repeat laying the layers. Pour the remaining oil from the cup with the onions.
5. 5. Close the container and put it in the refrigerator to pickle for 3 hours.
Pink salmon with onions, cooked in 2 hours, has spicy taste. Faster salting is achieved by adding vinegar. Instead of the usual table vinegar It is allowed to use apple, wine or rice. This dish can be stored for 3 days in the refrigerator.
With mustard and coriander

Ingredients:
- pink salmon – 1 carcass;
- mustard – 3 tbsp. l.;
- sugar – 2 tbsp. l.;
- salt – 2 tbsp. l.;
- ground coriander – ½ tsp;
- vegetable oil – 5 tbsp. l.
Preparation:
1. 1. Wash, peel and cut the fish into 2 fillets.
2. 2. Mix coriander in a cup with salt and sugar.
3. 3. Sprinkle the fillet pieces with the prepared mixture.
4. 4. Pour vegetable oil into a cup, add mustard and stir.
5. 5. Place 1 fillet in a container, pour in half the marinade, put in the second piece of pink salmon, pour in the remaining sauce.
6. 6. Seal tightly, put in the refrigerator for 6 hours, then swap fillet pieces and marinate for another 12 hours.
7. 7. Before serving the appetizer, dry the fillet with napkins and cut into pieces.
Thanks to the use of mustard and coriander, the snack acquires original taste. For added piquancy, mustard can be used mixed with its seeds.
With oranges and honey sauce

Ingredients:
- pink salmon fillet – 1 kg;
- orange – 2 pcs.;
- salt – 2 tbsp. l.;
- dill – 1 bunch;
- lemon juice – 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- olives – 4-5 pcs.
For the sauce:
- honey – 20 g;
- mustard – 20 g;
- vinegar – 20 g;
- vegetable oil – 40 g.
Preparation:
1. 1. Prepare the fillet as in the classic step-by-step recipe. Rub with a mixture of sugar and salt.
2. 2. Wash the orange, peel the zest, cut into half rings.
3. 3. Finely chop the greens.
4. 4. Transfer the fish with oranges to a container, sprinkle with dill.
5. 5. Close the container and store in the refrigerator for a day.
6. 6. Mix honey, mustard and vinegar to make a sauce.
7. 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with black olives and sprigs of herbs. Serve the sauce in a separate cup.
Honey can also be used as a marinade in 3 ways:
- With soy sauce(2 tbsp honey and 100 ml sauce);
- with mustard and hot pepper(1 tbsp mustard, 2 tbsp honey, 1 pinch of pepper);
- with lemon (2 tbsp. honey and freshly squeezed juice of 1 lemon).
Pieces of pink salmon are coated with marinade and kept in the refrigerator for 1 day.
In oil, “with salmon”

Ingredients:
- fresh frozen pink salmon – 1 carcass (0.8-1 kg);
- sea salt or table salt - 4-5 tbsp. l.;
- boiled water – 1 l;
- vegetable oil – 100 ml.
Preparation:
1. 1. Prepare the fish as in the recipe quick salting. Cut the fillet into portions.
2. 2. Dissolve salt in water. The brine must be concentrated. His readiness to check with raw egg– lower it into the liquid, if it floats, then everything is done correctly.
3. 3. Place pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Leave for half an hour.
4. 4. Rinse the fillet in water, place in a colander or dry with paper towels.
5. 5. Place the pink salmon in a salting bowl and pour in oil, close it and put it in the refrigerator for half an hour. Before serving, the delicacy can be sprinkled with lemon juice.
Pink salmon in oil turns out especially juicy, soft and tasty. By itself, this fish is a bit dry, but when cooked according to this recipe becomes similar to trout or salmon.
In spicy mustard brine

Ingredients:
- pink salmon fillet – 1 kg;
- salt – 3 tbsp. l.;
- sugar – 1 tbsp. l.;
- mustard powder (or its seeds) – 1 tbsp. l.;
- bay leaf– 1 piece;
- black allspice – 5 pcs.
Preparation:
1. 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
2. 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients faster.
3. 3. Cool the brine to room temperature, pour over the fish.
4. 4. Cover with a lid or flat plate, place the weight and keep in the refrigerator for 6-12 hours.
Whole pink salmon can be salted in this brine, but it’s faster in pieces. When salting, you can add chopped onions and herbs; they will add greater spiciness and piquancy to the appetizer.
Salting after freezing and defrosting

Ingredients:
- pink salmon – 1 kg;
- salt – 4 tbsp. l.;
- sugar – 1 tbsp. l.
Preparation:
1. 1. Wash the pink salmon, cut it, cut it into pieces.
2. 2. Combine sugar with salt.
3. 3. Rub the pieces well with this mixture.
4. 4. Place the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.
The increased amount of salt in this product will help salt pink salmon stronger and faster.
With repeated freezing and thawing, fish loses its taste and useful qualities, since ice destroys muscle fibers. It is not difficult to identify such a carcass - its bones come off much easier than those of a fresh-frozen one.

A quick method of “wet salting” in a spicy marinade

Ingredients:
- pink salmon carcass – 1 pc.;
- sugar – 2 tbsp. l.;
- salt – 3 tbsp. l.;
- boiled water – 1 l.;
- black peppercorns – 10 pcs.;
- vegetable oil – 3 tbsp. l.;
- bay leaf – 1 pc.
Preparation:
1. 1. Cut the fish and wash it. Cut into pieces 3-5 cm in size, place in a container or jar.
2. 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
3. 3. Pour the marinade over the pink salmon and put it in the refrigerator for 12 hours.
4. 4. Serve by dousing the fish with vegetable oil and garnishing with chopped herbs.
Whole salting

Ingredients:
- pink salmon carcass – 1 pc. (1 kg);
- sugar – 2 tbsp. l.;
- salt – 3 tbsp. l.;
- black peppercorns – 6 pcs.;
- bay leaf – 2 pcs.
Preparation:
1. 1. Defrost and cut the carcass, rinse in running water, dry, peel, divide into 2 fillet parts.
2. 2. Combine salt and pepper.
3. 3. Roll the fish in this mixture on all sides, place in a salting bowl, adding bay leaves.
4. 4. Cover and salt the pink salmon in the refrigerator overnight.
5. 5. If the fish is a little dry, cut into portions, put in a jar, add vegetable oil and keep in the refrigerator for another 12 hours.
The fillet salts out faster. You can salt the whole carcass, for this they prepare strong pickle with the addition of sugar, vinegar and spices and salt the pink salmon for 1-2 days in the refrigerator.

With spicy sauce

Ingredients:
- pink salmon carcass – 1 pc. (1 kg);
- sugar – 1 tbsp. l.;
- salt – 100 g;
- orange – 2 pcs.;
- dill – 1 bunch;
- seeds French mustard– 20 g;
- honey – 20 g;
- vinegar – 20 g;
- olive oil – 40 g.
Preparation:
1. 1. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
2. 2. Wash the oranges and cut into thin slices.
3. 3. Mix sugar and salt in a bowl and rub the fish with them.
4. 4. Place pieces of pink salmon in a bowl for pickling, sprinkle with dill on top, and place chopped orange.
5. 5. Salt the fish in the refrigerator for 1 day.
6. 6. Mix mustard, honey, vinegar and oil in a bowl.
7. 7. Serve the fish along with the sauce.
Salting pink salmon milk

Ingredients:
- milk – 500 g;
- sugar – 20 g;
- salt – 20 g.
Preparation:
1. 1. Wash and dry the fish milk with paper napkins.
2. 2. Place them in a container, add salt, sugar (you can add herbs and spices to taste), close the lid and shake several times to mix everything well.
3. 3. Place in the refrigerator for 2 days.
Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onion and black allspice. In this case it will turn out more interesting, rich taste. When serving, the milk is decorated with herbs and lemon slices.
mustard seeds – 2 tsp;
feta cheese – 100 g;
lemon juice, dill - to taste.

Preparation:

1. Wash the salad, drain in a colander to drain, then place on a plate.
2. Hard-boil eggs, remove shells, cut into quarters.
3. Wash the tomatoes and cut into slices.
4. Cut the cheese into cubes.
5. Finely chop the dill with a knife.
6. Chop the onion into rings or half rings.
7. Mix mustard, oil and dill in a cup.
8. Cut the salted pink salmon into cubes.
9. Mix and place eggs, tomatoes, onions, fish on lettuce leaves, pour over mustard dressing, garnish with herbs and serve.

For more spiciness you can add ground pepper and juice of ½ lemon.

Appetizer with cheese

Ingredients:

lightly salted pink salmon – 200 g;
cheese – 100 g;
pitted olives - 1 can;
mayonnaise – 2 tbsp. l.;
egg – 1 pc.;
skewers (toothpicks) - according to the number of servings;
greens, lettuce - to taste.

Preparation:

1. Boil an egg, remove the shell.
2. Grind the cheese and egg.
3. Cut the greens.
4. Mix egg, cheese, mayonnaise and herbs. Slice salted fish thin wide stripes.
5. Place pink salmon in the middle of each piece cheese filling, wrap in a small roll.
6. Pierce the olive with a skewer, then thread it into the fish roll, securing its edges from unwinding.
7. Place lettuce leaves and rolls on a plate.

Snack with lavash

Ingredients:

lavash – 2 pcs.;
salted pink salmon – 300 g;
cream cheese – 50 g;
dill - to taste.

Preparation:

1. Cut pink salmon as in the previous recipe.
2. Grease the pita bread with cream cheese. If the cheese is thick, mix it in a blender with a small amount of mayonnaise.
3. Grind the dill.
4. Sprinkle the surface of the pita bread with dill, add pink salmon, and roll into a roll.
5. Place the roll in freezer refrigerator for 15 minutes until it “sets.”
6. Cut the roll diagonally into pieces 2-3 cm thick.

This dish will decorate festive table, and the use Armenian lavash goes well with fish delicious snack.

Tartlets

Ingredients:

tartlets – 20 pcs.;
lightly salted pink salmon – 200 g;
egg – 2 pcs.;
cream cheese or mayonnaise – 80 g;
cucumber – 1 pc.;
greens and olives - for decoration.

Preparation:

1. Boil the eggs, peel, and grate on a fine-hole grater.
2. Fish and fresh cucumber cut into small cubes.
3. Mix the resulting ingredients, season with cream cheese or mayonnaise.
4. Place the filling in tartlets, decorate with herbs, place 1 olive in the center.

You can also use olives and red caviar as decoration, so the tartlets look even more impressive on the festive table.

When choosing fish and cutting it for salting, you should adhere to the following recommendations:

Experienced housewives are guided by the following salting rules:

You should use plain salt, not iodized.
To ensure that the fish has a natural flavor, you should salt it in a glass container.
The prepared snack should be stored in the refrigerator. There is no need to put it in the freezer, as after defrosting the fish will be tasteless.
It is necessary to use pressure (or weight), which allows the carcass to marinate more evenly and faster.
To salt whole pink salmon (uncut), you need to rub it with salt, add salt to the mouth and gills and inject strong saline solution into the abdomen (using a syringe).
If the fish turns out to be too salty, then immediately before eating it should be soaked in water or milk for 2 hours.
To salt pink salmon, it is better to use coarse salt. It draws moisture out of fish better than small fish.
The main proportion for preparing brine should be considered as follows: 1 part sugar and 3 parts salt.
Salting pink salmon for more than 3 days is not recommended. How longer fish is in solution, the more salty it becomes.

The following seasonings go well with pink salmon meat:

dill and parsley;
thyme;
ground black and white pepper;
basil;
allspice peas;
rosemary;
horseradish;
garlic;
bay leaf;
vinegar;
mustard.

Salted pink salmon, prepared with your own hands, can decorate any holiday table. If you go to a store, it is difficult to find a product that would satisfy the needs of any customer. In addition, there is every chance of buying a low-quality product or one that does not meet the characteristics stated on the packaging.

If you salt yourself, you can choose suitable recipe and prepare a dish with fresh products. The most important thing is to adhere to the technology described in the recipe and then the end result will always please all family members.

Proper preparation of pink salmon is half the success. It's not a lot of work, but it should be taken seriously.

The fish must be cleaned quite thoroughly, ridding it of entrails and bones.

If you buy a ready-made, cut up carcass, the dish will cost much more than if you buy uncut fish.

Fish cutting technology includes several stages:

If the carcass is frozen, then it is thawed. At the same time, it should defrost naturally and you should not force the event under any circumstances, especially with the use of a microwave.
After the defrosting process, it is cleaned and cut up, removing the head, tail and fins. After this, they begin to remove the entrails by cutting the belly. After this operation, the fish is washed very carefully under running water.
After this, the carcass is cut along the ridge and all bones are removed.

To do this, you can use two options:

dry salting;
pickle in brine.

The salting process requires certain tools: dishes and utensils. For example:

glass or enamel containers;
presence of a knife;
glass jar;
paper napkins or parchment paper.

This is the simplest and quick way get delicious product, which you can treat to your family members or guests. For this you will need:

pink salmon fish fillet – 1kg;
200 grams of coarse, non-sea salt.

Cooking steps:

The fillet should be prepared: rinse well and remove bones, if any. But you definitely need to check. However, the fish skin should not be removed.
Each piece of fillet is generously sprinkled with salt on the meat side and, as it were, rubbed in.
The fillet pieces are folded and then wrapped in parchment paper.
After this, the fillet prepared in this way is placed in a container, for example, a pan, and placed in the refrigerator for 24 hours.

Before salting, make sure that all ingredients are present. Here they are:

1 kg of pink salmon (carcass);
table or sea salt – 300g;
100 grams of granulated sugar;
1 teaspoon ground black pepper;
dill – 1 bunch;
parsley – 1 bunch;
bay leaf – 2 pieces;
50 g fresh lemon juice.

How to cook fish

First of all, this is the preparation of fish meat, removing all bones and washing in cold, clean water.
Mix some salt, sugar and pepper.
The pink salmon carcass should be cut into a certain number of pieces. The fish is placed piece by piece, skin side down. Before this, each piece is rubbed with a prepared mixture of salt, sugar and pepper. After receiving the first layer of installation, a sprig of dill and parsley is placed on top, after which they resort to irrigating the surface lemon juice. The procedure is repeated until the last layer is laid.
After this, it is moved to the refrigerator for a couple of days. During this period, each piece will have to be turned over so that the lower pieces are on top. This is necessary to ensure that each piece is equally soaked in the sugar-salt mixture, pepper and spices.
Finally, the fish is removed from the dish and thoroughly cleaned of any remaining salt, sugar and spices, and then served to the table.

For this you will need:

fish carcass, weighing 1 kg;
sugar, about 150 g;
regular or sea salt – 150 g;
a couple of dill shoots;
bitter mustard – 50 g;
sweet mustard – 50 g;
vinegar 9% - 80 ml;
olive oil (or sunflower) – 125 ml.

How to salt fish step by step:

The dishes are greased with vegetable oil, after which fish fillets are placed in it.
Mix sugar, salt and chopped dill.
Fish fillets are generously sprinkled with this mixture.
The fish is placed in the refrigerator for 2 days.
The fish is served to the table along with sauce

Method for preparing the sauce:

Bitter and sweet mustard are placed in the vessel, after which they are mixed carefully and carefully.
Vinegar and vegetable oil are added to the resulting mixture.
After this, all components are again thoroughly mixed. Before serving, the fish can be topped with sauce.

To get started, you should stock up on the following components:

1 kg pink salmon fillet;
water – 1 liter;
sugar – 150 g;
salt – 150 g;
mustard – 50 g;
bay leaf – 2 leaves;
just a little black and allspice.

Salting technology:

Initially, pink salmon meat is prepared by cutting the fillet into several fragments.
At the next stage, the brine is prepared. To do this, take water and pour salt and sugar into it, after which everything is mixed until the sugar and salt are completely dissolved.
Finally, the sliced fillets are placed in brine for 4 hours, after which they are removed from the brine. After the meat is completely salted, it is served to the table.

The salting process requires the following ingredients:

one pink salmon carcass, weighing 1 kg;
one liter of clean water;
150 grams of salt;
150 grams of sugar;
50 grams of mustard;
2 bay leaves;
a small amount of black and allspice.

Pickling technique:

The first stage is preparing the fish. The fish is cleaned and dressed, removing all parts such as the head, tail, fins and entrails, and removing the bones. After this, the fish is washed cold water and cut into pieces.
The second stage is preparing the brine. To do this, add salt and sugar to the water, after which all the ingredients are mixed.
The composition is placed on the stove and brought to a boil. After this, mustard and pepper are added to the same composition.
After this, the brine is allowed to cool and pieces of fish are placed in it. Pink salmon meat should be marinated for at least 4 hours. After this time, the brine can be drained and the fish can be served at the festive table.

The process is possible if the following ingredients are available:

pink salmon fish (fillet) – 1 kg;
regular salt – 150 grams;
vegetable oil (any) – 50 ml;
1 tbsp. spoon of sugar;
Not large number spices

Cooking steps:

The fish is cleaned and cut into fillets.
A mixture is prepared based on salt, sugar and spices.
Pink salmon meat is carefully sprinkled with a mixture of spices.
Take a bowl and pour a small amount of vegetable oil onto its bottom. After this, pieces of fish are laid out on the bottom of the dish. The container is tightly closed and the pink salmon meat is kept in this state for 3-4 hours.
After this, the fish is moved to the refrigerator for one day. After this time, the fish can be eaten.

You need to prepare:

pink salmon fillet 1 kg;
150 g salt;
1 tbsp. spoon of sugar;
dill 1 bunch;
pack of white pepper.

Step by step instructions:

First, the fish meat is prepared. To do this, it is thoroughly washed under running water.
The fillet is cut into separate pieces, 4 cm in size.
The pieces of meat are thoroughly rubbed with a mixture of salt, sugar and white pepper.
After this, the dill is crushed and sprinkled on the fish meat.
The sprinkled pieces are placed on parchment paper and again sprinkled with the same mixture. After this, the pink salmon meat is pressed tightly and wrapped in parchment paper. Finally, it is placed in the refrigerator for one day.

Lightly salted pink salmon with spicy sauce

You need to take:

one pink salmon carcass, weighing 1 kg;
large or sea salt– 100 g;
1 tbsp. a spoonful of sugar;
1 bunch of dill;
2 oranges.

For the sauce you will need:

20 g honey;
20 g French mustard with grains;
40 g olive (sunflower) oil;
20 g vinegar 9%.

The fish is cleaned and washed thoroughly, after which the fish meat is dried with a paper napkin.
The orange is cut into medium slices.
Salt and sugar are mixed, after which the fish fillets are rubbed with this mixture.
The fish processed using this technology is placed in a bowl and sprinkled with chopped dill on top. After this, orange slices are placed on top.
The dishes with pink salmon meat are placed in the refrigerator for a day.

The sauce is prepared as follows:

Place honey and mustard in a small plate. Then these components are thoroughly mixed.
After this, vegetable oil and vinegar are added there. The composition is mixed again and the result is a sauce that is ready to be served along with the fish.

When the pink salmon meat can be served, the fillet parts are cut into pieces and served to the table along with the sauce. Pink salmon meat prepared according to similar recipes turns out to be quite tasty and cannot be compared with any purchased product. It's tasty, nutritious and healthy. Besides this, it turns out finished product without all kinds of flavorings, preservatives and flavor enhancers.

This fish can be consumed either separately or in combination with various dishes.

I posted the recipe for salting red fish on my blog last year in winter. But about a month ago I noticed that the article had been deleted. I couldn’t determine the cause of this problem; perhaps I deleted it myself by accident while editing old posts, but this is unlikely. Most likely, these are the consequences of a hack that occurred in December. Before this sad event, I didn’t even know exactly how many articles I had published; perhaps other losses would be discovered a little later.

At first I wanted to restore the article in its original form, I have saved all the photos and texts, well, at worst, the Web Archive would help. But after checking the text for uniqueness, I discovered that the article had long been successfully stolen and posted on another site. Well, there is nothing left to do but write a new one.

How to pickle pink salmon in pieces at home

Required ingredients:

pink salmon or other red fish,
salt and sugar in a ratio of 3:1,
sunflower oil,
1 - 2 onions.

Initially, we need to clean the fish from its skin and entrails. It is easiest to skin fish that has slightly thawed after freezing. You can also salt it with the skin, just remove the scales. Whichever is more convenient for you. Then we cut the pink salmon into large pieces.

Now mix salt and sugar for pickling. For every 3 tablespoons of salt, add 1 tablespoon of sugar. If you love lightly salted fish, then you can mix salt and sugar in a 2:1 ratio. If desired, add pepper or your favorite fish seasonings to this mixture.

Each piece needs to be thoroughly rubbed with the mixture both outside and inside. Then we place the pink salmon in glassware and container, sprinkle the remaining salt and sugar on top and close with a lid. We leave it in this form on the table (not in the refrigerator!) for 5 - 6 hours.

After the allotted time, the pink salmon will be salted and will be almost ready to eat. But we will make it even tastier by leaving it in oil with onions for another 12 hours!

To do this, rinse the fish in water, removing extra salt. Place the pieces on paper towels to dry.

Place the fish in the jar, alternating layers with coarsely chopped onion. You can also add seasonings at this stage if you haven't already. But somehow we always manage without them. Pour oil on top of the red fish. Cover with a glass lid and leave in the refrigerator for another 12 hours.

The result is very tasty, elastic and moderately salted fish! This appetizer will decorate any holiday table! And in combination with simple mashed potatoes it turns out to be simply delicious :)

Bon appetit :)

Pickling pink salmon at home without any experience is not at all difficult. As with salting most fish species Coarse salt is required. But the use of only one salt when salting is more suitable for river and various types of non-valuable fish.

When salting fish that has red meat, you need to add sugar to the salt when salting. Previously, I told you how to pickle trout at home using a mixture of salt and sugar. Salting pink salmon occurs in approximately the same way, but in slightly different proportions.

To prepare salted pink salmon you will need:

Pink salmon fish, coarse salt, sugar, lemon.

Remove pink salmon from the freezer, or buy it frozen and defrost slightly, but not completely. When frozen, the fish lends itself well to cutting and does not lose its shape. Then clean it of scales, gut it, cut off the fins and head. I don’t throw away the fins and head, but put them in bags and freeze them in the freezer. As I accumulate a large number of such fish scraps, I prepare fish soup from them. It turns out to be a kind of waste-free production. Thrifty housewives and the owners will understand me.

From all pink salmon steaks, select the most beautiful pieces for salting and slightly cut off the lower rib parts of the abdomen by about 1-1.5 centimeters. They contain a large amount of fat and may turn slightly yellow when salted, but for cooking fish soup will come in handy. And for salting it turned out to be exactly 1 kg of net weight of fish pieces.

How to pickle pink salmon at home

To salt one kg of pink salmon, I combine a heaping tablespoon of salt with a heaping tablespoon of sugar and mix. This salt mixture with sugar salts red pink salmon fish quite well in a short period of time.

Now sprinkle the pink salmon steaks on all sides with the salt mixture and pour over the juice of half or a whole lemon. As I wrote above, it is advisable that the pieces of pink salmon are not completely defrosted, which will prevent the steaks from getting soft when salted.

Leave the fish in a warm place for 3 hours to release the juice. After this time, transfer the salted pink salmon tightly into a suitable container or saucepan, and try to fold the top pieces of fish down, that is, turn them over. When all the pink salmon steaks are evenly and tightly placed in the vessel, they should be poured with the sugar and salt sauce with lemon that was separated during salting and put in the refrigerator.

The next day, I swap the layers of fish and put the saucepan back in the refrigerator for a day. After two to three days, pink salmon, salted at home, will be ready for consumption. Some people eat pink salmon the day after salting, but for my taste it still tastes a little damp, but 5 days after salting it becomes simply ideal.

Here are some distinctive features of fresh fish:
- the fish carcass must be free of stains and foreign odors;
- the eyes look transparent, not cloudy, but the gills are bright red;
- to the touch (thawed fish) should remain elastic and dense;
- the color in the section should be soft pink;

Both chilled and frozen fish are suitable for salting.
If your fish is frozen, you should defrost it in a natural way- let it be slow, but still the most correct. Force defrosting using a microwave or hot water I don’t recommend it - ultimately it will affect the taste of the dish and nutritional value.

You should choose any container for pickling - enamel, glass, plastic. But metal utensils It should not be used; it may develop a specific, unpleasant aftertaste.

For salting, of course, it is best to take the sirloin.
For this, if you have it in stock whole carcass, you will have to separate this fillet.

First of all, you need to cut off the head, separate the fins and tail. Under no circumstances should you throw them away, just put them in a separate bag. Next, you should rip open the belly and remove all the entrails, this is if you bought fish that was not gutted in the store. Now let's get down to the actual thinning.

To do this, use a large sharp knife to cut the carcass from the back, stepping slightly to the side from the line of the dorsal fin along the radial bones of the fish; Our task is to leave as much “meat” as possible and, at the same time, get rid of the bones as much as possible.

So we gradually reach the spine. Folding back the meat on the skin, we carefully cut along the ribs - and so on until the very cut of the abdomen.
We repeat the same thing with the second half of the carcass, only bending the spine and ribs to the side.

Then the trimmed “skeleton” can be placed in a bag with the rest of the trimmings (head, fins) and sent to the freezer, for the time being - after all, this great base For fish soup or fish soup.

Whether you like it or not, no matter how hard we try, small bones still remain after thinning. They can be removed with tweezers without any problems.

If the cut carcass is small, it can be left whole for salting. The larger one must be cut into several parts.

If you have already noticed, we will not trim the skin. Firstly, it will be more convenient to cut cooked fish into thin slices. Well, and secondly, it is the skin that prevents the evaporation of moisture and the fish remains juicy.

Now about what spices you will need for pickling. Nothing unusual - salt, sugar, black pepper (optional) and bay leaf. The only important thing here is that the salt should be taken coarse or medium grind and without various additives, such as iodine and fluorine. It is this salt that improves taste qualities and absorbs moisture from fish well, i.e. has a preservative effect.

Now about the proportions of salt and sugar. Sugar to salt is taken in a ratio of 1:3. You can, of course, not use it at all or add a smaller amount, but... I would advise you not to neglect this - after all, sugar gives the fish a delicate taste.

Now about the most “difficult” part - the salting process. Place the pieces of fish in the selected container and sprinkle the right amount salt and sugar. Then add a little chopped bay leaf and, if desired, black pepper.

The salted fish now needs to be put under pressure. Let it stand for a couple of hours at room temperature, and then you can put it in the refrigerator (without pressure). In about a day (depending on the thickness of the fillet) the fish will be ready. You can, of course, do without using pressure - the salting time will just take a little longer.

Under the influence of salt and sugar, quite a lot of liquid (brine) will appear in the container - there is no need to drain it.

Before slicing, simply lightly blot excess liquid from the fish and lightly “sweep away” the spices (bay leaf and pepper).
This fish can be stored for about a week in the refrigerator.

It is convenient to cut thin slices with a sharp knife straight from the skin. When serving, you can sprinkle the slices with lemon juice and olive oil, and also decorate with fresh herbs.

Fish salted in this way goes well with avocado, apples, rice, tomatoes... and just a banal sandwich with fresh bread - great option snacks, even on the holiday table.

Salted pink salmon fish. How to pickle pink salmon at home

Classic way

Quick salting

Salting in 1 hour

In brine with sugar

In salmon salting

With vodka

In lemon

In mustard sauce

With lime

With tangerines

With onions in 2 hours

With mustard and coriander

With oranges and honey sauce

In oil, “with salmon”

In spicy mustard brine

Salting after freezing and defrosting

A quick method of “wet salting” in a spicy marinade

Whole salting

With spicy sauce

Salting pink salmon milk

Appetizer with cheese

Snack with lavash

Tartlets

Lightly salted pink salmon with spicy sauce

How to pickle pink salmon in pieces at home

How to pickle pink salmon at home