The most delicious salmon salmon at home. How to pickle pink salmon at home deliciously and quickly, in different ways

Almost no meal is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will compete with them. To meet your budget and be sure of the quality of the salinity, you can choose fish and cook it yourself. And how to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it an especially attractive red fish. When cooked, especially when frying, it will lose some of its nutritional value. To keep vitamins in maximum volume, it is better to bake or salt it. Salting pink salmon is a quick way to cook fish that will decorate the table and retain its taste and nutritional properties for a long time.

• Choose a quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and intact fins. Frozen carcasses must have a certificate indicating the place of catch and the expiration date, but it will be possible to fully verify the quality only after defrosting.
• It is better not to buy ready-made fillets of pink salmon, especially in unverified places, since unscrupulous sellers soak it in phosphates to increase weight and more presentable appearance.
• It is better to defrost frozen fish on the bottom shelf of the refrigerator. Defrosting in water or in water will damage the fibers and lose nutrients.
• For salting, you need glass, plastic or clay dishes. Salted metal containers can spoil the taste and appearance of the fish.
• Iodized salt can spoil the appearance of the product, so it is better to use ordinary rock salt.
• Due to the gentle and at the same time elastic muscle tissue, the salting time for pink salmon usually does not exceed a day.
• The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
• If the fish is too salted and seems salty, you can pour it with chilled boiled water and leave it for a few minutes.
• Salted fish are kept in the refrigerator for several days. For greater safety, the pieces must be greased with vegetable oil.

How to deliciously salt pink salmon and how to cut it properly?

1. Wash the fish and peel the scales.
2. Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. From these "waste" you will get a delicious ear.
3. Rip open the belly and remove the entrails.
4. If caviar is in the belly, it can also be salted.
5. You can cut the fish into any pieces you want. To remove the skin or not is also at the discretion.

Salting pink salmon at home can be done in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, but use coarse salt. In this way, the fish will be salted quickly.

Ingredients:

• pink salmon fillet - 1 kg;
• salt - 4 tablespoons;
• sugar and spices if desired.

How to pickle pink salmon at home?

1. Cut the prepared fish into large pieces and remove small bones.
2. Sprinkle the pieces with salt and fold the salted meat together.
3. Wrap the pieces in a cotton cloth and put them in the refrigerator on a wooden board.
4. You can also put the fish wrapped in a glass dish and press down with a jar of water or a saucepan.
5. During the night, the fish will have time to saline. Remove excess salt and rinse gently with water.

Pink salmon ambassador for salmon

To make the pink salmon more fat, vegetable oil is used in the recipe. Fish prepared according to such a simple recipe is not much different from salmon.

• pink salmon - 1 kg;
• lemon juice - 1 tablespoon;
• salt - 2 tablespoons;
• bay leaf - 1 piece;
• sugar - 1 tablespoon;
• vegetable oil - 2 tablespoons;
• peppercorns - 10-12 pieces.

How to salt pink salmon with butter?

1. Prepare the fillet, cut it into thin slices and place in a salting container.
2. Add lemon juice to the fillet and stir.
3. Sprinkle with pepper, sugar, salt and chopped bay leaves on top.
4. Put the fish in the refrigerator for 24 hours, pressing down on it.
5. After a day, grease the pieces with oil and taste.

In the marinade

An excellent option for cooking salmon salmon at home would be the use of a marinade.

• pink salmon - 5 steaks;
• sugar - 1 tablespoon;
• water - 0.5 l;
• salt - 2 tablespoons;
• peppercorns - 5 pieces;
• bay leaf - 4 pieces;
• rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

1. Put the prepared steaks in a bowl and add spices.
2. For the marinade, boil water, add salt, sugar, cool to room temperature.
3. Pour the marinade over the fish so that it is completely in the water.
4. Close the container and put it in a cold place for one day.
5. Then remove the pink salmon from the marinade and pour over with oil to soften.

After freezing, the fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If in the process of processing the fish bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which probably affected its quality. High-quality fish will not be so easily separated from the bones, and it can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

1. Prepare pink salmon for pickling.
2. Mix sugar with salt and carefully coat the fish pieces with the mixture.
3. Place the fish in the refrigerator for 1 day.
4. A high concentration of salt will salt the product more and faster. Finished fish can be stored for no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

• pink salmon fillet - 1 kg;
• orange - 2 pieces;
• salt - 2 tablespoons;
• dill - a bunch;
• sugar - 1 tablespoon.

For the sauce:

• honey - 20 g;
• mustard - 20 g;
• vinegar - 20 g;
• rast. oil - 40 g.

For filing:

• greens;
• olives;
• lemon juice.

How to salt pink salmon with honey?

1. Prepare fish fillets and dry. Place in a suitable container with a lid, preferably glass or plastic.
2. Peel the orange and cut into rings.
3. Finely chop the dill.
4. Mix sugar and salt and grate fish.
5. Sprinkle with chopped dill on top and cover with orange slices.
6. Close the container and put it in a cold place for 1 day.
7. When the fish is salted, prepare the sauce. To do this, mix all the indicated ingredients until smooth.
8. Cut the fish fillet into thin slices and place on a plate. Decorate with olives and herbs on top, pour with lemon juice. Serve with honey mustard sauce.

To add spice and originality, the fish can be salted with coriander and mustard.

For the dish you will need:

• pink salmon - 0.8-1 kg;
• salt - 2 tablespoons;
• mustard - 3 tablespoons;
• vegetable oil - 20 g;
• sugar - 2 tablespoons;
• coriander - 1 teaspoon

The video will show how to salt pink salmon at home. The main actions are as follows.

1. Prepare the pink salmon fillet.
2. Grind the coriander in a mortar and mix with sugar and salt.
3. Sprinkle the fillet with the mixture.
4. Mix mustard with butter.
5. In a container where pink salmon will be salted, fold one fillet and pour the sauce on top. Then add the second and pour out the remaining sauce.
6. Close tightly and refrigerate. After 6-8 hours, take out the fillets and swap them. Remove for another 10-12 hours.
7. When the fillet is done, wipe it off with a paper towel and cut into pieces.

Salted pink salmon snacks

We figured out the question of how to salt pink salmon at home. Now let's look at recipes for salted pink salmon snacks. It is ideal for a variety of appetizers, sandwiches and salads.

Cheese snack

An excellent substitute for already boring sandwiches. You will need the following products:

• salted pink salmon - 200 g;
• mayonnaise - 2 tablespoons;
• greens;
• hard cheese - 100 g;
• boiled egg - 1 piece.

Step by step cooking is as follows.

1. Grate the cheese on a fine grater together with the egg. Add herbs, mayonnaise and mix.
2. Cut the fish into thin strips.
3. Put the filling on the center of the strip and twist the roll.
4. Attach an olive, a roll, and then another olive to a skewer so that the rolls do not unwind.
5. Place lettuce leaves, skewers on the dish and serve.

Pita bread

Such an appetizer is quite simple to prepare, but it looks festive, elegant and will become a table decoration. For cooking, in addition to fish, you will need pita bread, creamy soft cheese, dill, mayonnaise.

The preparation is as follows.

1. Cut the fish into thin slices.
2. Chop the dill finely.
3. Grease lavash with cream cheese, mayonnaise, sprinkle with dill.
4. Arrange pieces of pink salmon and roll into rolls.
5. Put the finished rolls into the freezer for 15-20 minutes.
6. Cut the rolls into small pieces.

For this snack, you can use store-bought or home-made tartlets. To make the appetizer look spectacular and appetizing, you can decorate it with olives, herbs and red caviar.

• salted pink salmon - 200 g;
• cucumber - 1 piece of medium size;
• mayonnaise or cream cheese - 80 g;
• mustard - 1 teaspoon;
• sour cream - 1 tablespoon;
• greens.

The cooking principle is quite simple.

1. Cut the salted pink salmon into small pieces.
2. Peel the cucumber and cut into cubes the same size as the fish.
3. For the sauce, mix sour cream, mustard, mayonnaise.
4. Mix chopped pink salmon and cucumber with sauce.
5. If the pink salmon is lightly salted at home, then add a little salt to taste.
6. Fill the tartlets with the prepared mixture.
7. Decorate the tartlets with sprigs of herbs and arrange on a platter.

Pink salmon is a delicious red fish that is rich in vitamins and minerals. The important thing is that it grows in natural conditions, which means that it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced hostess it will become a real culinary masterpiece. Especially if you salt it correctly.

Mother of two children. I have been running a household for over 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Fresh pink salmon can be salted where it was caught, and on sale it is chilled, more often frozen. If the fish was bought in this form or was stored in the freezer, then it must be defrosted gradually in the refrigerator.

But it is better not to wait until the end of the process and start preparing the fish while it is still firm and holding its shape, so it is easier to remove the skin from it.

Usually pink salmon in the store is already gutted, if not, then first you need to cut it along the abdomen and take out the insides, separate the head.

To remove it, you need to cut the body of the fish along the back, remove the fins, carefully cut the skin at the head end and remove it.

The next step is to remove the spinal bone along with the ribs, after making a deep incision along the midline of the back to the spine. All parts of the fish that are not suitable for salting can be put on the ear.

If the pink salmon are salted with the skin, then the fins can be cut off with scissors, after having cleaned the scales.

Having decided how to pickle pink salmon in pieces or in whole, you need to pay attention to the time of pickling.

The period indicated in the recipes is approximate, it depends on the size of the pieces and the temperature regime: the larger the pieces and the lower the temperature, the slower the process will take place.

Salt pink salmon with salmon

Salted salmon is a tasty, but expensive, delicacy product. You can pickle ordinary pink salmon for salmon. The fish will be tender and retain the beautiful salmon color. To do this, it is better to take fish after deep freezing, it is safer, because this recipe provides for a quick way.

Ingredients:

• pink salmon - 1 pc.,
• salt - 7 tbsp. l.,
• sugar - 1 tbsp. l.,
• cognac - 1 tbsp. l.,
• vegetable oil - 1-2 tbsp. l.

How to pickle pink salmon for salmon?

The fish salted in this way turns out to be lightly salted, tender, rather fatty. For those who like fish with a slightly pungent flavor, season with black pepper when stacked in layers.

Salt pink salmon in brine

Pink salmon can be salted in brine in a spicy version with spices. You can add bay leaves, peppercorns there. You can take a clove, but you need to be careful with it, as it tends to interrupt all other flavors. Add it to the brine no more than one, maximum two pieces.

Ingredients:

• pink salmon - 1 kg fillet,
• salt - 2 tbsp. l. without a slide,
• sugar - 1 tbsp. l.,
• water - 100 ml,
• vegetable oil - 100 ml,
• black peppercorns) -4 pcs.,
• allspice peas - 4 pcs.,
• laurel - 3 leaves.

How to pickle pink salmon in brine?

Salt pink salmon dry

Pink salmon can be salted without brine and marinade, using salt and sugar. To do this, the fish must be cut into fillets with or without skin, as desired. You can also take a whole fillet for salting, or cut it into pieces immediately.

Thinner pieces are obtained from skinless fillets. In order not to crumple the pulp when cutting, you need to take a sharp and thin knife, and also freeze the product itself a little.

When salting whole fillets, the cooking time should be increased by six hours, if the fish is salted with the skin, then in this case, add 10-12 hours.

Ingredients:

• pink salmon - 1 pc.,
• salt - for 500 g of fish 1 tbsp. l. with a slide,
• sugar - for 500 g of fish 1 tbsp. l. without a slide.

How to dry salmon salmon?

Salt a whole pink salmon at home

For such salting, you can use a thin cotton cloth. Salt must be taken coarse, preferably sea salt. You can get a spicy salting product if you use coriander seeds, dill, chopped bay leaves and allspice during salting.

All of these ingredients can be mixed with salt or just one or two to taste. Do not take too many spices, for one fish weighing up to one and a half kg, no more than 5 g.

Ingredients:

• pink salmon - 1 pc.,
• sea ​​salt, coarse - 1 tbsp. l. for 500 g of fish,
• spices (coriander, dill seeds, allspice, bay leaf) - 5 g.

How to pickle whole pink salmon at home?

How to store salted pink salmon?

Pink salmon salted in thin slices can be stored for about a week, but not more than ten days, if you pour it with vegetable oil so that it covers the fish. In this case, you can put onion rings and allspice peas in the oil, they will give a piquant taste.

Fish that has been salted in the "wet" way can be stored in brine, you just need to remember that the longer the fish is there, the more salty it will be. Salt draws juices out of the fish, it becomes drier, therefore, before serving it, you need to rinse it and also pour oil over it, it will soften the taste.

Fish salted in brine with oil can be stored in the cold for up to five days.

Fish salted whole in a piece of cloth or gauze can also be stored in it for up to ten days.

If the fish was prepared for future use in large quantities, but will not be consumed in ten days, then it can be stored in the freezer. To do this, you must first cleanse it of excess salt, put it in a container.

Pink salmon is one of the species of the salmon family and is considered the most valuable species of commercial fish. It has very tasty tender meat that lends itself easily to frying, boiling and salting. Therefore, those who like to feast on slices of pale pink fish with olives and lemon are often worried about the question: "How delicious to pickle pink salmon so that the table turns from everyday to festive?"

Fish preparation

1. First you need to prepare the carcass. Rinse it thoroughly, cut the abdomen from the anal fin to the head with a sharp knife and pull out all the insides.
2. Cut off the fish's tail and head, remove the ridge and fins. Rinse the carcass again and dry it slightly with a napkin. You will have two clean skinned red fish fillets, completely prepared for salting.
3. They can be left as they are or additionally divided into portions. After that, you need to decide how to salt pink salmon. At home, this can be done both dry and in brine.

Dry Ambassador

Let's first consider the option of how to salt pink salmon at home with dry salting. This is the easiest and fastest way, but you will get great pleasure from the delicate taste of fish. You will need sugar, salt and some sunflower oil. Prepare in advance the dishes where the fish will be salted. It is desirable that the container be enameled or glass. Do not use aluminum to avoid oxidation. Pour some sunflower oil into the bottom of the bowl. Mix sugar and coarse salt in a 1: 2 ratio, add spices if desired, but don't overdo it. Sprinkle with the prepared mixture and lightly grate the loin pieces. Place the fish carefully in a prepared dish. Top can be smeared with a thin layer of olive or sunflower oil. Cover the container with the fish with a lid and leave it in the kitchen to infuse for about an hour and a half. Then put it in the refrigerator for a day. A cold pink salmon appetizer is ready in a day!

Pink salmon in brine

Another great way to cook red fish will tell you how to pickle pink salmon in brine. The recipe is just great! The fish turns out to be very juicy and incredibly tasty, without various extraneous spices. Exceptionally rich lightly salted pink salmon taste!

Necessary products

For 1 kg of pink salmon fillet you will need:

• 1/2 l of water;
• 1 tablespoon vinegar
• 100 g of salt;
• 50 g of sugar.

Cooking method

You must first boil water and stir salt in it, add vinegar. Put this saturated solution to cool to room temperature, then pour it over the fish. Keep the dishes with pink salmon for an hour or two in the kitchen, and then move them to the refrigerator for two days. After this time, try a piece of fish. If it seems a little undersalted to you, just leave it in brine for another day. Then drain the brine, put the fillets on a plate and lightly drizzle with olive oil. Garnish with dill, lettuce, or green onions. Your pink salmon dish is ready and ready to be served! Now you also have knowledge on how to pickle pink salmon at home. And guests and family members will definitely appreciate your culinary abilities, because the fish you cook will be much more appetizing than the store fish!

Have you already perfectly mastered the art of salting herring? It's time to move on to the "noble" fish! Chum salmon and trout are expensive? No problem! How do you like salted salmon at home? Very tasty and healthy, not difficult to prepare. And you know, hardly any of the guests recognizes pink salmon in your fish - both outwardly and in taste, it is almost indistinguishable from the sky-high salmon! True, it's great: salt pink salmon - get awesome salmon? Let's try?

Choosing pink salmon for salting

Fish of the salmon family have always been especially appreciated for their excellent taste and invaluable benefits to the body. Pink salmon also belongs to salmon.

Pink salmon is unique in that it has tender red meat. It contains a large amount of polyunsaturated fatty acids, in particular - Omega 3, which are so important for women's health and beauty. Thanks to them, the body rejuvenates, gets rid of the products of the harmful effects of the environment. If you want healthy, beautiful, firm skin, strong nails and shiny hair - lean on pink salmon!

Salted pink salmon is a real delicacy. If some note the dryness of meat when baking or stewing, then salty it does not possess these qualities at all. So that salting pink salmon at home goes well the first time, it is important to choose the right fish.

Of course, if you are not a resident or at least a guest of the Far East, alas, you will hardly be able to see freshly caught pink salmon. Therefore, we choose from what the stores offer. And there, as a rule, the top is only frozen.

You can find fish, gutted and not gutted, with or without a head. Of course, not gutted is cheaper, but it is unprofitable to overpay for the insides that go to the garbage. But there is a nuance here - a possible pleasant bonus in the form of caviar. Pink salmon caviar is coarse-grained, nutritious and very tasty. But how to choose a fish with caviar?

Advice! The male pink salmon is more "humpbacked" than the female. The hump - the girl has smooth and smooth body contours. The male is more "dressed up" - its scales are pinkish with a silvery sheen. Females are outwardly more modest - they are gray. The nose of the male is sharp, while that of the female is rounded. The story is different with the tail: in the female it is longer and more bifurcated at the end than in the male.

To salt pink salmon at home quickly and tasty, you should also take care of the freshness of the fish. Red gills will tell you about this. The gills of a yellow or brown (gray) shade indicate that the fish has been stored for quite a long time.

The integrity and flexibility of the fins is another clue to freshness: Broken and dry fins give away stale fish, and the skin should not be peeled off or easily detached from the body, and should not have yellowish bloom and brown spots.

Smell - here's another clue: there shouldn't be any mustiness from fresh fish.

General principles and methods of preparation

How to salt pink salmon at home? There are few difficulties here. We buy good quality fish. You are just incredibly lucky if you manage to buy chilled pink salmon! But frozen is also fine. We defrost it in natural conditions - without a microwave!

Then the pink salmon must be gutted if it is purchased with entrails. And then cut along the ridge and separate the fillets. The bones come off quite easily, so we choose them all: this way the fish will be salted faster, and it will be convenient to eat it.

Sometimes, in order to salt pink salmon at home, the recipe requires a brine, it must be prepared in advance, it must be well cooled when pouring the fish. With the dry method of salting, the brine is not needed.

For salting pink salmon fillets, either glass or enameled dishes with a lid are required.

Salted pink salmon at home - very tasty: recipes

So, let's get down to the most entertaining: how to salt pink salmon at home is tasty and easy?

Salted pink salmon for salmon

A decoration of any table, an important component of exquisite sandwiches and original salads, undoubtedly, will be salted pink salmon for salmon. A recipe with a photo will help you understand all the intricacies of the salting process, which takes no more than 12 hours!

So, we need:

skinless fillet - kilogram;

water - 2 liters;

salt - 8 tablespoons;

refined oil without aromas - ½ cup.

Before pickling pink salmon for salmon, the fillet should be slightly cooled: it will be cut easier and smoother.

First of all, we boil water, dissolve all the salt in boiling water. We set the brine to cool.

We start to fish. Dry it with paper towels. Cut with a sharp knife into pieces up to a centimeter and one and a half thick. We dip them into the brine for 30-45 minutes.

Then, taking it out of the brine, rinse it in cold water, put it in a salting container and fill it with oil.

After 10 hours, the salting of pink salmon under salmon at home is completed: we take it out of the refrigerator and enjoy the fatty and juicy salmon a la salmon.

Salted pink salmon in pieces

Ingredients:

pink salmon meat from one fish;

granulated sugar - a tablespoon;

salt - 3 tablespoons;

refined vegetable oil - 2 tablespoons.

Fillets can be salted completely, or cut into medium pieces.
After mixing the sugar and salt, rub the fillets with the mixture previously dried with a paper towel.

Grease the bottom of the salting dish with plenty of oil and lay the pieces of fish on top. Sprinkle the rest of the salt - sugar mixture on top. Covering with a lid, keep at room temperature for 2.5 hours and put in the refrigerator for at least a day. That's it, the fish is ready.

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Salted pink salmon in brine

Excellent light salted pink salmon comes out according to this recipe.

Ingredients:

water - 1.5 liters;

fillet of pink salmon carcasses;

salt - 4 tablespoons;

lavrushka - 3 leaves;

black peppercorns - 10 pieces.

First, we make a brine: we throw salts into boiling water at the rate, we wait for it to dissolve. Pour in the pepper, throw in the lavrushka and set aside the brine to cool.

Fill the pink salmon fillet with brine and send it to the refrigerator for a day.

Salted pink salmon in oil

Extraordinarily tender and fatty salted pink salmon comes out at home in oil filling. It is made from the following products:

a kilogram of pink salmon fillet;

vegetable oil without flavorings - 2/3 cup;

salt - 5 teaspoons;

granulated sugar - 2 teaspoons;

a few pieces of black peppercorns and bay leaves.

Cut the skinless fillet into finger-thick slices. Sprinkle with spices. We mix. Add lavrushka and fill with oil.

Having closed the lid, put the dishes with fish in the refrigerator for 12 hours. So, in half a day, the top is ready.

Salted pink salmon in lemon

Another recipe that gives excellent fish is salted pink salmon in lemon. Fillet pieces are quickly marinated, acquire an unrealistically delicate taste and delicate aroma.

Ingredients per carcass:

• salt -2 tablespoons;

  granulated sugar - a tablespoon;

  sunflower oil without a pronounced aroma - half a glass.

Cut the fillet into slices - the thinner the better. Sprinkle them with sugar, adding salt.

Rinse the lemon thoroughly and cut into half rings together with the peel.

Put a layer of pink salmon in a container for salting, a layer of lemons on top, then fish and lemon again, and so we spread all the ingredients so that the lemons are on top.

Fill the fish evenly with oil. We cover the container with a lid and put it in the refrigerator for a day. Fillet salted well. Pieces can be eaten as a separate dish or used for sandwiches, canapes, snacks and salads.

Salted pink salmon in a jar

A glass jar is an excellent dish for salting fish. Convenient, takes up little space, eliminates brine leakage due to its stability and tight lid. In a jar, you get delicious salted pink salmon at home. The recipe is simple. We take on a liter jar:

fish fillet without skin - 500 grams;

not iodized salt - 4 teaspoons;

sand sugar - a heaped teaspoon;

onion - the head;

lavrushki - a couple of sheets;

olive oil - ¼ glass;

black peppercorns - peas 5.

The fish fillet should be cut into thin pieces of no more than 1 cm.

Onion - chop in half rings. Mix sugar with salt and pepper. Add spices to the fish, mix.

Put a layer of pink salmon on the bottom of the jar, then onion half rings. So we spread the cans to the top, not forgetting to put the lavrushka in the middle.

Pour oil on top. We put the weight and cover the jar with a lid more tightly.

After standing in the refrigerator for a day, an unusually tasty pink salmon is obtained.

Salted pink salmon with vodka

Another simple recipe for a delicious slightly salted pink salmon is salting with vodka. The consistency of the fish pieces is hard, the taste is moderately salt.

We cook from such products:

actually, a hump (fillet) - 1 - 1.2 kilograms;

non-iodized salt - 2 tablespoons with a slide;

granulated sugar - one tablespoon (not brown!);

vodka 40% 50 ml.

Mix sugar and salt in a separate plate.

It is not necessary to grind the fish too small: pieces from the palm are the very thing. Rub the pieces generously with salt and sugar mixture.

Put the fish in one layer in a bowl for salting and spill it well with vodka. Neither alcohol nor cognac will work here - only vodka!

After 12-16 hours, you can already enjoy the yummy - the fish is ready!

How to serve salted pink salmon

Well, salted pink salmon at home, very tasty salted, the aroma floats throughout the house and everyone is drooling around ... But how to properly serve this yummy on the table?

In fact, there is no difficulty here. We serve pink salmon like any other lightly salted red fish. Can be cut into very thin slices and put on a platter with sliced ​​lemon and sprigs of fresh herbs. If you like olives - and they are in perfect harmony with salted pink salmon.

A tasty addition to the humpback - pasta - horseradish cream with cream or sweet mustard.

You can wrap thin plastics in rolls, you can lay them on sandwiches. Such a fish is good both for the festive table and for friendly gatherings with beer.

It's great and easy to serve it with boiled potatoes generously sprinkled with green dill instead of the usual herring. In general, there are no prohibitions. Eat your own salted fish just the way you like it!

Watch the video: salted pink salmon at home is very tasty.

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There are several types of red fish, each of which differs from the other in size, weight, taste and fat content, as well as consumer class. Salmon is a luxury product, and pink salmon is a more popular red fish, the recipes for which are many. It is suitable for general consumption. Resourceful chefs know how to cook ordinary pink salmon so that the most fastidious people will have no doubt that they are looking at a real fat salmon.

How is pink salmon different from salmon?

Before we start cooking pink salmon so as to give it the taste of another fish, we will consider its features and the main differences with salmon. It all starts with the territorial distribution of fish. Pink salmon are caught in Pacific waters (and sometimes even in fresh river water or in lakes), and salmon are caught from the Atlantic Ocean. Both fish belong to the same salmon family. Pink salmon are much smaller in size than salmon, and already in their appearance there are noticeable differences. Male pink salmon have a hump, which becomes larger and more noticeable during spawning, and both males and females may have dark spots on the caudal fin. Salmon is a fish without a hump and without spots; during spawning, the color of males acquires a reddish-brown tint.

From a culinary point of view, salmon meat, in comparison with pink salmon meat, is fatter and denser, it is much more convenient to cut it into thin slices, so that it can be used in sandwiches, and in rolls and sushi, and in classic delicacy slices. These two types of fish also differ in color - salmon has a more intense red hue (cooked - pale pink), and pink salmon - pink-orange. If we consider fish fillets, pink salmon has a uniform color, and it does not have light streaks, while salmon, on the contrary, have many streaks that diverge in different directions. As for the juiciness and toughness of fish meat, pink salmon is a little more dry in taste than salmon, and tougher, its meat is not juicy, therefore pink salmon is more often used for salting or stewing, and salmon is used for baking or frying.

Salmon and pink salmon caviar is also different. In salmon, it is smaller and brighter, and the shell of the eggs is thin and tender, in pink salmon it is slightly larger, the color of the eggs is pale orange, and the shell is dense.

How not to spoil the taste of pink salmon by cooking it "under the salmon"?

Firstly, exactly follow your chosen method of salting pink salmon, do not be mistaken in proportions. And, secondly, do not overexpose pink salmon in dry salt or brine - otherwise it will become tough.

How to choose fresh or frozen pink salmon for delicious pickling?

If you buy fresh fish in order to salt it, first of all pay attention to its pulp, it should be very dense, have a uniform color (as we have already said, pink-orange in pink salmon). It should not have any spots that are too bright or, on the contrary, pale. Even fresh, it should look "appetizing". You can check the freshness of the fish in the following way - press on it with your finger, the fossa that remains from the pressure should immediately recover, you also need to carefully look at the fish tail - in no case should it be too dry (this is a sign that it was stored fish for a long time). If the fish that you like has a head, look into its eyes. They should not even be slightly cloudy or bloody - choose fish with transparent eyes only.

For salting, you can take not only fresh fish, but also frozen. Better to take whole, with the head. The gills of the fish should not have a dark greenish tint (this is a sign that this fish will soon begin to rot), the shape of the fish should be correct (if the fish is curved, it means that it has been defrosted and frozen more than once), and all the fins and tail should be intact ( otherwise, the fish could also be frozen more than once, which will affect both its taste and health benefits). If the fish is frozen and gutted, look at its belly - it is pinkish in high-quality pink salmon, if you notice that yellowness begins to appear on the belly, it is better not to take such fish.

A must for both fresh and frozen fish is the smell. It shouldn't give off a "stink".

How to pickle pink salmon for salmon?

When choosing any of the recipes, it is important to know that salmon is salted not whole, but in pieces, otherwise the ambassador will turn out to be too strong, "strong".

For salting, both the fish and the brine must be chilled, this is an important rule, otherwise the fish meat will begin to fall apart, and the pink salmon will not taste like salmon at all.

Salt pink salmon in brine (photo)

Recipe 1, for 1 kg of frozen pink salmon:

1. Let the humpback salmon freeze a little (not completely, because it will be more convenient to clean the fish and cut it). Defrosting should be either at normal temperature - in the kitchen, or on the lower shelf of the refrigerator - it is cooler there than in the room, but much warmer than in the freezer.
2. We process the fish: cut off the head, remove the fins, get rid of the fish entrails, thoroughly wash the abdomen.
3. We remove the skin from the fish, remove the bones.
4. We cut the fish into pieces that are convenient for salt.
5. We take 1 liter of clean water (if the water is boiled, it should not be warm and not hot, but completely cooled down), dissolve 5 tbsp. tablespoons of salt.
6. Dip the fish pieces in brine for 20 minutes. Important: the longer the fish is in the brine, the more salty it will be.
7. We take out the fish, put it on special paper towels or table napkins, let the brine drain completely.
8. We transfer the fish to glass or plastic dishes, pour over it with vegetable oil, preferably refined (so that there is no smell of oil, and the fish smells like fish only). If you put the fish in several layers, spill each layer with oil (only it needs to be poured in a thinner stream).
9. We put the fish under the press (a plate or saucer with a glass of water on top will do).
10. We wait 6 hours, and the pink salmon is ready.

Special seasonings and spices for fish can be added to the brine, for example, parsley, red or black pepper, rosemary, fennel, and basil are often used.

Pink salmon prepared in this way can be stored in the refrigerator for up to 7 days.

Recipe 2, with brine and freeze, for fresh fish

1. Let's dissolve in 1 liter of boiled cold water 5 tbsp. tablespoons of salt and 5 tbsp. tablespoons of sugar, put in the refrigerator while we butcher the fish.
2. We process the fish - get rid of entrails, fins, skins, wash well.
3. This method is not suitable for small pieces, so we cut the pink salmon into two halves, each of which is also halved (across).
4. Pour pink salmon with brine in a low plastic container.
5. We put the fish in the freezer for 1 day.
6. We take out the fish in brine from the freezer and let it defrost completely.
7. We wash the fish with clean cold water, dry it.
8. Cut into slices and fill with sunflower oil for 2-3 hours (you can do without this step).
9. Lightly salted pink salmon is ready.

Such pink salmon can be stored for 6-7 days, always in the refrigerator.

Recipe 3, the fastest, "in 5 minutes"

Stored in the refrigerator for 3-4 days.

Salt the fish "dry", without brine

Recipe 1, the simplest, with sugar:

1. We prepare the fish.
2. We mix in a separate bowl 1.5 tbsp. tablespoons of sugar and 3 tbsp. tablespoons of salt.
3. Put 1/2 of the resulting mixture in a bowl designed for salting our pink salmon.
4. Put the pink salmon cut into pieces on top of sugar and salt.
5. Put the fish on top of the rest of the sugar mixture.
6. We leave the fish for 3 hours, do not cover it with anything, do not remove it anywhere.
7. We remove the fish "to dry" - we will blot it with dry paper towels, which will take in all the excess salt that the pink salmon has not absorbed into itself.
8. As in the previous recipes, we put the fish in a plastic or glass dish, with vegetable oil on top.

This method allows you to store salted pink salmon for up to 5 days in the refrigerator.

Recipe 2, with lemon

In the recipe for salting pink salmon with lemon, one should not neglect the step with sunflower oil, since lemon contains acid, which removes excess fat in the fish and dries the already not juicy pink salmon meat, therefore oil is an indispensable element of this method of salting pink salmon.

Fish with lemon is stored for a week.