How to salt salmon at home - 8 step-by-step recipes

Salmon is a delicacy that can find a place on any table. Fish is incredibly healthy. With regular use, heart function improves, brain activity is activated, and youth is prolonged. All this thanks to the unique composition and recipes of how to salt salmon at home.
During heat treatment, most nutrients are destroyed. In order to preserve the beneficial properties, salmon is recommended to be smoked or salted.

Before starting the conversation about salting salmon, I note that fillets are often used for this purpose, however, some cooks salted belly, steaks and even trimmings. The head for salting is not suitable, it turns out excellent ear.

Rules and advice before salting

Red fish is an expensive product. So that the money was not wasted in vain, and salted fish did not disappoint with taste and aromatic qualities, carefully study the material below. Thanks to simple tips, you can easily and correctly prepare salted salmon.

• For salting, choose fresh fish. Buying a chilled carcass is not difficult. Just choose carefully. Unscrupulous sellers freeze fish to increase safety. Such salmon after salting is rather dry.
• If only frozen fish is on sale, make sure that it has not gone through the freezing process several times. This will help the color of the fins. The stale product is yellowish.
• Buy a whole carcass if you have the skills to cut fish. Otherwise, I recommend choosing a loin or a small piece of carcass.
• Salmon is juicy if large salt of white color is used for salting. Famous chefs are encouraged to use sea or ocean salt.
• A variety of spices and herbs are added to add a savory touch to salted salmon. Use spices as per your personal taste. Ready-made kits are available for sale.
• Salt the salmon in a glass, plastic or enamel bowl. Metal containers are not suitable for this purpose, since the final product acquires a specific aftertaste that does not bring pleasure.

As you can see, the rules are extremely simple, understandable and suitable for mackerel salts and herring. If you take them into service, they will help in creating a culinary masterpiece that will give odds to any purchased analogue in terms of taste and aroma.

Calorie Salted Salmon

It is impossible to overestimate the benefits of salted salmon. There is a lot of melatonin in fish, which is responsible for cell regeneration and normalizes sleep. The composition contains minerals that reduce the likelihood of heart disease, strengthen blood vessels and control cholesterol.

Classic recipe

The classic technology for making salted salmon is considered the simplest. The result of the classic ambassador is the most tender meat, which is instantly swept away from the table by households or guests.

• Rinse the fillet with water and dry with a paper towel, mix salt with sugar, chop dill.
• Rub the prepared fish pulp thoroughly with a mixture of sugar and salt. Put the pieces of fish in a bowl for salting. Put the first piece of skin down, sprinkle with chopped greens on top, put the second piece with the skin up.
• Cover the salmon with a plate, put a jar of water on top. Leave on for 6 hours, then refrigerate for 24 hours. After time, the dish is ready.

Before serving, I recommend cutting the fillet into thin slices, decorate with fresh herbs and olives. Such a treat will surprise with presentation and taste.

The fastest and most delicious recipe in 2 hours

A quick and tasty recipe is suitable for salting any fish, whether it is salmon, chum, trout, salmon or mackerel. The result is delicate, juicy and incredibly tasty. The households emptied the plate in a few minutes and dipped me into the ocean of gratitude. I achieved this result in 2 hours at home.

• Salmon fillet - 2 kg.
• Sugar - 3 tablespoons.
• Salt - 6 tablespoons.

1. Remove the skin from the fish, rinse it with cold water and dry it with a paper towel. Cut the fillet into small pieces. In a small bowl, mix sugar with salt.
2. Dip each piece of salmon in the resulting mixture. Place the fish in salting dishes. Cover the container with cling film and set aside for 2 hours.
3. After the time has passed, keep in the refrigerator for about 15 minutes to cool.

If you immediately put the fish in the refrigerator, it is discharged longer. Add some garlic, onion, fresh dill, or any other spices to spice up the finished dish. A matter of taste.

How to salt salmon in brine

Many have sandwiches with red fish for breakfast. To do this, they buy a ready-made salty product in the store, but salmon can also be salted at home. Home fish is much healthier, more aromatic and tastier than a convenience store.

• Salmon - 1 kg.
• Salt - 4 tablespoons.
• Water - 1 l.
• Lemon juice - 2 tablespoons.
• Carnation - 2 pcs.
• Laurel - 1 leaf.
• Peppercorns - 3 pcs.
• Allspice - 5 pcs.

1. Rinse the salmon thoroughly with water and dry it with a paper towel. If using the middle part of a carcass or fillet, cut into thin slices.
2. Boil water, add spices, salt, cover with a lid and leave to cool completely. Pass the cooled brine through cheesecloth, discard the spices and add the lemon juice.
3. Put the pieces of fish in a glass or enamel pan, pour in a spicy brine. Cover with a plate on top and refrigerate for 24 hours.

Remove the finished fish from the spicy liquid, dry it slightly, cut into slices and get gastronomic pleasure. If you plan to serve refreshments at the festive table, garnish with fresh herbs and lemon slices.

Dry salmon salting with slices

Salmon has only one drawback - high cost. For home salting, it is not necessary to buy a whole carcass. Trimming red fish is ideal for salting in any store.

• Sliced ​​salmon - 1 kg.
• Sugar - 20 g.
• Sea salt - 40 g.
• Ground white pepper - 5 g.
• Dill - 1 bunch.

1. Rinse the fish pieces with water, remove the seeds.
2. In a medium bowl, combine sea salt, pepper, sugar, and chopped dill. It will turn out a fragrant mixture for salting.
3. Put the pieces in a glass or enamel container, pouring each layer with a spicy mixture.
4. Place the container in the refrigerator for 3 hours, placing the load on top. After time, check for readiness. If the fish is salted, taste.

Cooking salted salmon in slices has several advantages. This is an affordable cost, high cooking speed, maximum safety and quality. Shop semi-finished products do not meet these requirements.

How to salt whole salmon

Not every hostess has the courage to cook whole salted salmon on her own. The whole problem is the high cost of the salting facility. Do not be afraid.Having my recipe on hand will ensure that the result justifies the cost.

• Salmon carcass - 2 kg.
• Salt - 8 tablespoons.
• Sugar - 4 tablespoons.

1. Cut the salmon carcass along the ridge. Remove the entrails and collect the accumulated blood from the ridge with a small spoon. Cut off the head and tail. They are not suitable for salting, but they will go to the ear.
2. Rinse the fish with chilled boiled water several times. Remember, the use of tap water has a bad effect on the shelf life of the product.
3. Rub the carcass with a mixture of salt and sugar on all sides. Make sure the mixture evenly covers the fish.
4. Put in a bag and set aside for 3 hours. After that, send the product to the refrigerator for 12 hours.
5. The delicacy is ready.

I add that the quality of salting is determined by the amount of sugar used. If you want to get juicy and tender fish, I advise you to slightly increase the amount of sweet ingredient. If you don’t like salted salmon, cook red fish in the oven.

Salt in brine

An excellent recipe in brine in my family accompanies many family and holiday feasts and has earned a lot of positive feedback from households and guests. Contrary to simplicity, it allows you to cook excellent salted salmon.

• Fresh salmon - 1 kg.
• Salt - 700 g.
• Sugar - 150 g.
• Water - 2 l.

1. Prepare the brine. Pour water into the pan, add salt and sugar, bring to a boil. Try to make quick-ingredients completely dissolve. Cool the liquid to room temperature.
2. Pour fish over water and cut into convenient pieces. In each piece, make a small incision to make it better salted.
3. Put the salmon in the brine, cover with a saucer and press down with a load. After 2 hours, get salted fish, after 4 hours you get a more salty version.
4. After the time has passed, remove from the liquid, dry, put in a vessel and send to the refrigerator until morning. The delicacy is ready.

Thanks to this recipe, prepare an appetizer that, thanks to its delicate texture, simply melts in your mouth. With what to serve a treat, decide for yourself. It makes no sense to give recommendations, since the tastes are different.

How to pickle salmon belly

Not every family can afford the acquisition of red fish that everyone loves. At some housewives, husbands often gather with friends and drink beer with dried fish or crackers. But at home, you can cook a treat that will satisfy everyone. It's about salted belly of salmon.

• Salmon abdomen - 400 g.
• Sugar - 1 tablespoon.
• Salt - 2 tablespoons.
• A mixture of peppers.

1. Rinse the abdomen under running water, then fill with clean cold liquid and set aside for a third of an hour.
2. After the time has passed, carefully peel off, roll in a mixture of sugar, salt and spices, put in a glass container.
3. Add a little water to the jar - a centimeter from the bottom. Place the container with the abdomen in the refrigerator. After 2 days, the delicacy is ready.

The delicacy prepared according to this recipe combines perfectly with homemade beer. For healthy people, I advise you to serve salmon belly with mashed potatoes and fresh vegetables. You’ll just lick your fingers.

How to salt salmon caviar

Many beginner cooks are interested in ways homemade salting of red caviar salmon. I will share a simple recipe for this treat. I consider the method of salting to be universal, as it is suitable for preparing a delicacy of various fish caviar.

• Red caviar - 100 g.
• Sugar - 2 pinches.
• Salt - 1 teaspoon.
• Vegetable oil - 0.5 teaspoon.

1. To prepare salted salmon caviar, take two deep bowls. Fill one with cold water and the other with hot. Dip the gauze wrapped in gauze one by one into hot and cold water. The duration of the dive is 2 minutes.
2. After water procedures, carefully detach the film from the caviar.Then rinse the caviar under running water.
3. Put caviar in a glass jar, add salt, sugar and vegetable oil. Place a container of caviar in the refrigerator for 12 hours. The delicacy is ready.

Store the finished product in the refrigerator. It remains to cut a slice of bread, spread with butter and put on top the salted caviar at home. Very tasty.

Technology cooking salted salmon you can’t call it difficult at home, but many do not dare to independently carry out this culinary task and buy the product in a supermarket. At the same time, homemade salting is tastier and does not contain preservatives.

Salting salmon is easy, like cook salted salmon. It will take knowledge of some technical points and the correct choice of salting facility. When choosing a delicacy in a store, be guided by appearance. In a fresh product, the scales are shiny, smooth and elastic, and the eyes are transparent. Quality fish smells good.

Red fish in salt form will help in the preparation of large quantities holiday salads and snacks. It looks great in the form of bright slices covering white bread. What to say about the benefits of the product. Therefore, often salt the salmon yourself at home. Cook in the mood and enjoy!