Fish day: salted pink salmon at home is very tasty for any table. How to salt pink salmon at home

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. At the end of the telephone conversation, I went to take out freezer pink salmon, with the intention of preparing from it that very tender and delicious fish to please yourself and your 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 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 qualities 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 the completely happy face of my husband and the 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 a good mood and bon appetit!

Step 1: prepare the ingredients.

Step 2: prepare lightly salted salmon with onions.

Step 3: serve lightly salted salmon with onions.

- – You can grind the spices using a blender or coffee grinder and then sprinkle them on the salted fish; the spices prepared in this way will be quickly absorbed into the tender salmon meat. But if you want to put ground spices, be careful with the quantity, a large dose of spices can overwhelm the flavor of the fish and make it too spicy with a strong aroma of spices rather than fish. – If you are not in a hurry with time, then let the salmon sit in the marinade for a little longer than 2 - 4 hours, this fish turns out much tastier. – Herbs and spices in this recipe not important, you can marinate and salt your salmon with any other spices that are suitable for pickling, such as tarragon, cumin, currant leaf, blackberry leaf, French dry mustard, coriander and many others. -Always remember that for raw fish and vegetables should be separate boards and knives! –This salting method is suitable for any red fish, for example, stellate sturgeon, sturgeon, sterlet, salmon, sockeye salmon, whitefish, chinook salmon and many other species. – If you bought fresh salmon, prepare it for salting in the following way. Rinse the fish under cold running water to remove all kinds of contaminants. Then use a scraper to remove the scales, remembering to clean the scales from the tail to the head. Afterwards, place the fish on the cutting table, cut off the head, split the belly, remove the fins, entrails, and remove all the films. Rinse the cleaned fish again under running water and dry with paper towels. Then lay it on a clean board and cut along the ridge, without cutting the rib bones. Then use a sharp knife to cut the fillet from the ribs, remove the skin and use as intended. – It is advisable that before slicing, the fish should be slightly frozen, in this form it will be easier to cut into thin slices.

There are a lot of methods, but I will tell you how to make it not only tasty, but also for future use. If anyone thinks that salted fish If you don’t let it sit in the refrigerator for more than 2 days, then watch how delicious food is prepared. salted pink salmon in oil with onions at home. To give the fish some piquancy and spiciness, I add pink salmon onions. Try pickling pink salmon in oil with onions, and you will remember me and my excellent recipe more than once.

- 500 grams of thawed pink salmon fillet,
- 2 medium onions,
- 30-40 grams of vegetable oil
- 5-7 pcs. peppercorns,
- 2 pcs. bay leaves,
- 60 grams of salt,
- 10 grams of granulated sugar,
- 700 grams of water.




To speed up the marinating process, immediately pickle the pink salmon in the marinade. To do this, boil water, dissolve sugar, salt in it and add spices. Peppercorns and bay leaves work well. Let the marinade cool. Place pink salmon fillets in the chilled marinade for 2 hours and place in the refrigerator. For marinating, I used fish with skin on it, so that it would be easier to cut the fish later and not mash it with my hands.




I cut the salted fish into thin pieces, as if cutting off the peel so that it is not used. This way our pink salmon fillet will be almost ready for use.




Let's take it glass jar and alternately add pieces of pink salmon and thinly sliced ​​onion into half rings. Pour oil over the fish so that it shines beautifully. Place pink salmon in the refrigerator to cool. I also suggest you watch how this one is prepared.




After an hour, the fish can be served to the table and treated to all the gathered guests. This pink salmon will be stored without problems for up to 5 days in the refrigerator, because we have added an excellent preservative to it - vegetable oil. In my family, such fish does not sit for 5 days, we eat it very quickly and lick it. Bon Appetite!