How to pickle pink salmon at home - 12 step-by-step recipes

Salt pink salmon at home quickly and tasty - a simple task. The main thing is to decide on the method of salting (dry or classic with brine).

Salmon salmon is a quick and easy way to cook fish, allowing you to store the finished product in the refrigerator for several days. Salty fish can be served as a separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.

For making pink salmon salt and sugar are used (2 main components) and additional spices that give a pleasant spicy taste (for example, coriander).

Salting rules and tips

1. Freshly frozen and chilled pink salmon are perfect for salting. The process of preparing a fish dish exposed to low temperatures immediately after slaughter is more preferable, since almost all harmful organisms die as a result of freezing.
2. Fish must be fresh. Good pink salmon can be identified by red gills, not cloudy eyes and the absence of an unpleasant odor.
3. For salting, you must use high-quality fish fillets from trusted manufacturers. Unscrupulous sellers soak the fillet of pink salmon in a special phosphate solution to increase weight.
4. It is not recommended to resort to a quick defrosting process (using hot water or a microwave oven). It is better to wait until the fish thaws naturally (in the refrigerator, and then in a plate on the kitchen table), evenly and gradually.
5. In order not to spoil the taste, pickle in a glass bowl. Avoid metal and plastic plates.
6. To give a special taste and aroma, use finely chopped garlic and fresh herbs when salting.
7. It is not recommended to use iodized salt in the process of salting.
8. Store salted fish in the refrigerator. Do not put the product in the freezer for longer shelf life.
9. Lemon juice and apple cider vinegar are excellent additional ingredients that make the fish softer and softer.
10. To make the removal of fins as easy as possible, use special scissors. If removing with a knife, be careful not to accidentally damage the skin of pink salmon.

Calorie salted pink salmon

Pink salmon is a source of easily digestible proteins (22 grams per 100 grams). Fish refers to dietary foods, has a wide range of applications in cooking.

. Most calories are in protein. Fat is about 9 grams per 100 grams of product. The fish does not contain carbohydrates at all.

The fastest and most delicious recipe for slightly salted pink salmon

• I take fresh-frozen pink salmon (gutted) weighing up to 1.2 kg. Remove the skin. Separate the loin from the bones.
• I cut the fillet into pieces of the same size (across from the ridge).
• In a separate bowl, mix salt and sugar. I pour grains of coriander and peppercorns.
• I pour the mixture onto the bottom of the glassware. I spread the fish in an even layer so that not a single piece overlaps the other. I make another layer of salt, sugar, pepper and coriander. Then I water it with vegetable oil, cover it with a lid and put it in the refrigerator.
• You can eat salted and aromatic pink salmon after 18-20 hours.

Classic recipe

The main feature of the preparation is the absence of extra spices. In the classic recipe, the delicate taste of pink salmon is in the foreground.

• Pink salmon fillet - 1 kg,
• Salt - 2 large spoons
• Sugar - 1 tablespoon,
• Vegetable oil - 100 ml.

Be sure to take glass dishes for cooking.

1. To save time, I take a cleaned fish without a tail and a head. I cut into portions. Standard thickness is 3 cm.
2. I shift the fillet pieces into the dishes, where salt and sugar are mixed. I rub and roll pieces in a plate. I shift it to another dish. Watering with vegetable oil. Sprinkle on top with a little salt.
3. I close the plate with a lid. I leave it to be salted for 120-180 minutes in the kitchen. After I clean the refrigerator for 24 hours.

Done!

Salt pink salmon in brine with sugar

• Fish (fillet) - 1 kg,
• Water - 1 L
• Sugar - 200 g
• Salt - 200 g.

1. I cut the finished fillet part of pink salmon into neat pieces of medium size. I don’t take off the peel.
2. Pour water into a separate glass bowl. Spread the indicated amount of sugar and salt. Mix thoroughly until the ingredients are completely dissolved.
3. I put the fish pieces in the brine. Marina 3-4 hours. I drain the liquid and serve the fish on the table.

Whole salmon salmon

• Pink salmon (whole fish) - 1 kg,
• Sugar - 25 g
• Salt - 60 g
• Bay leaf - 2 pieces,
• Allspice - 6 peas.

1. I defrost the fish. I cut the carcass, removing the extra parts (tail, fins, head). Gently clean the insides. Carefully wash the cut fish under running water. Allow the liquid to drain, drain.
2. I proceed to cleanse the skin. I hook it with a sharp knife, remove the skin. I divide the fish into 2 parts. Gently pull out the bones and ridge. After the preparatory procedures, you get 2 peeled large pieces of fish.
3. I prepare a mixture for salting from a tablespoon of sugar, 60 grams of salt and allspice. Bone pieces of fish on both sides. I put in enameled dishes. In addition, I put laurel leaves (2 pieces by prescription).
4. I cover the dish with a lid and leave it to be salted out for 24 hours, putting it in the refrigerator.
5. After 1 day I take out the dishes and enjoy the fragrant and tasty salted pink salmon.

How to salt pink salmon slices in oil with lemon

• Fish - 1 kg
• Lemon - 1 little thing,
• Salt - 2 tablespoons,
• Sugar - 1 teaspoon,
• Sunflower oil - 150 g.

1. I cut pink salmon by removing excess parts: tail, head and fins. I rinse thoroughly.
2. I release the fillet from the ridge and bones. I take off my skin. I do it carefully and without rushing, so as not to accidentally separate the flesh of pink salmon with the skin.
3. I cut the finished loin with a sharp knife into slices of 5- or 6-cm thickness.
4. Spread on a plate, sprinkle with salt and put sugar. Mix pieces of pink salmon with a wooden spoon without damaging the fish.
5. My ripe lemon. I cut into thin half rings, remove the seeds.
6. I spread layered salted and candied pink salmon in a glass jar. First, a few pieces of fish, then 3-4 thin lemon slices.I repeat the process until the ingredients run out. I make a layer of lemon on top.
7. I fill the fish with sunflower oil, 150 grams is enough.
8. I close the jar, put it in the refrigerator for 24 hours.

The next day, you can eat salted fish with lemon. There are similar recipes for pickling mackerel and herring.

Salmon fillet salmon recipe with mustard sauce

• Pink salmon - 1 kg,
• Sugar - 3 tablespoons,
• Salt - 3 large spoons
• Olive oil - 5 large spoons,
• Dill - to taste.

For the sauce:

• Hot mustard - 1 large spoon,
• Sweet mustard - 1 tablespoon,
• Vinegar - 2 large spoons,
• Olive oil - 80 g.

Removing the insides is much easier from slightly frozen fish, rather than completely thawed.

1. I clean the fish from scales, gutting and decapitating. I remove the skin, remove the ridge and bones. Thoroughly rinse the loin.
   
2. After receiving the boneless sirloin, I start slicing. I cut into neat particles of the same size.
3. I take a large pot. I grease the edges with olive oil, pour some to the bottom. I lay the pieces in layers, add finely chopped dill, sugar and salt. I close the pan with a lid. I clean in the refrigerator for 48 hours.

I serve salted fish with a special sauce made from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate tank.

How to pickle salmon “under salmon” in oil

Pink salmon is an affordable alternative to the more expensive salmon family fish. Salmon is inferior in taste, but due to its affordable cost and high prevalence, it looks more preferable in the preparation of everyday dishes.

To cook a delicious pink salmon "for salmon", you need to take a good and fresh fish with a dense structure, uniform color without bright and unnatural shades. When buying fish with your head, pay attention to the eyes (they should be transparent, not blood or cloudy).

• Fillet - 1 kg,
• Vegetable oil - 100 ml,
• Boiled water - 1.3 L,
• Salt - 5 large spoons
• Onion - 1 head,
• Lemon - half the fruit,
• Fresh herbs to taste.

1. I cut the fillet into beautiful pieces of the same size. Put aside.
2. I turn to the preparation of salting solution. In cooled boiled water, stir salt. I dip the particles of pink salmon in salted water for 7-9 minutes.
3. I take it out, let the liquid drain and dip it with paper towels to get rid of excess salt.
4. I take beautiful glassware. I spread the salted fish in layers. I water each layer of pink salmon with vegetable oil. I send the finished dish in the refrigerator for 1 hour.

I serve the cooled and salted pink salmon to the table, decorating with lemon slices, thin half rings of onions and fresh herbs.

Salted pink salmon in 1 hour

• Frozen fish fillet - 800 g,
• Water - 400 ml
• Salt - 2 tablespoons,
• Olive oil - 100 ml.

1. I do not completely defrost the fillet to make it easier to cut into portioned slices. Put the neat particles aside.
2. I am preparing a saline solution. In 400 ml of boiled warm water I stir 2 large tablespoons of salt. To check for sufficient salinity, lower the peeled potatoes. If the vegetable comes up, you can start pickling.
3. I dip pink salmon for 6-7 minutes in the prepared solution with salt.
4. I catch, wash in cool boiled water to wash off excess salt. Drying with kitchen paper towels or napkins, removing liquid.
5. I put the parts in a glass dish, adding olive oil. I spread all the pink salmon and pour all the olive oil. I put it in the refrigerator for 40 minutes.

After the allotted time, I take it out of the refrigerator and use it in salads or for making delicious sandwiches. Bon Appetit!

Unusual recipe with spicy sauce

• Fresh fish - 1 kg,
• Salt - 100 g
• Sugar - 1 large spoon
• Orange - 2 things,
• Dill - 1 bunch.

For the sauce:

• Mustard with grains (French) - 20 g,
• Honey - 20 g
• Vinegar - 20 g
• Olive oil - 40 g.

1. I clean the fish, remove the excess parts, and rinse thoroughly. I dry the finished fillet with paper napkins.
2. I cut oranges into thin slices.
3. I rub the fillet with a mixture of sugar and salt. Not in a hurry, I do it carefully so that the fish is completely salted.
4. I shift pink salmon into a glass cup, pour finely chopped dill. I lay thin slices of orange on top.
5. I clean in the refrigerator for 24 hours.
6. I am preparing a sauce for salted fish. I mix French mustard and honey in a small cup. Add vinegar and olive oil to the mixture. Mix thoroughly.

I serve the dish with an unusual sauce.

Dry salting method

• Fish fillet - 1 kg,
• Salt - 2 large spoons
• Sugar - 1 tablespoon,
• Ground pepper - 5 g,
• Bay leaf - 2 things,
• Allspice - 5 peas.

1. Gently gut the fish, remove the fins and head. Cut lengthwise into 2 large pieces. I remove the costal bones and the ridge.
2. In a separate dish, I prepare a mixture of salt, sugar, a pinch of ground black pepper, bay leaves and a few peas of allspice. I am mixing.
3. Sprinkle pieces on both sides. I turn off and put under oppression for 24 hours. After the allotted time, I cut into portions and serve.

How to simply pickle pink salmon milk

When salting, it is better to use milk from fresh fish. After extraction, the product must be washed several times under running water. It is better to go over to cooking only when the milk is completely dry. It is as simple and simple as possible. True, you will need to wait about 2 days.

• Milk - 400 g,
• Sugar - 20 g
• Salt - 20 g.

1. I place the thoroughly washed and dried milk in a container.
2. Sprinkle with a dry mixture of salt and sugar. Add pepper or other favorite spices if desired. I close the container with a lid. Shake it several times.
3. I clean the container in the refrigerator closed for 48 hours. From time to time I open the lid without reaching the container.
4. After 2 days, the milk is ready for use.

Pickled milk

A more interesting recipe for making pink salmon milk with the addition of onion onions and vinegar.

• Milk - 200 g
• Onions - half the head,
• Vinegar 3 percent - 150 g,
• Salt - 10 g
• Black pepper peas - 5 pieces,
• Lemon, fresh herbs - for decoration.

1. I add thoroughly washed milk to clean enameled dishes.
2. Pour vinegar, put finely chopped onion. Salt and throw peas of black pepper. Gently mix.
3. I send it in the refrigerator for 7-9 hours.
4. When serving, decorate with lemon slices and sprigs of fresh herbs (to taste).

Pink salmon is an incredibly tasty and relatively inexpensive red fish, which in the hands of a skilled housewife will turn into a real delicacy. Cook with pleasure, taking as a basis one of the recipes presented. Good luck