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Very tasty salted pink salmon at home, like salmon. Pink salmon marinade for baking and cooking on an open fire Delicious pink salmon marinade

How to cook pink salmon in the oven juicy and soft - this question worries many housewives. Often, baked fish turns out to be dry, since pink salmon meat is lean, and this can thoroughly spoil the impression of the dish. When using dry oven heat, you should take a few extra steps to prevent the fish from drying out while baking.

First of all, if your goal is to get a soft, juicy fish, choose chilled pink salmon, not frozen, as when frozen, the fish can lose their taste qualities and useful properties. Since pink salmon, like all salmon, is a very delicate fish, it cooks very quickly, so it is important not to overcook it in the oven, otherwise you will have to be content with dry fish. Pink salmon - depending on the size - is baked, on average, from 15 to 30 minutes.

To make the fish juicy, it must be lubricated with a sufficient amount of vegetable or olive oil before baking. To make this task easier, use a special culinary brush. The oil helps the fish stay moist inside while exposed to the dry heat of the oven.

Roasting pink salmon in aluminum foil not only makes it easier to clean the pan or pan later. This method keeps moisture inside the foil to prevent the fish from drying out. This method also allows you to add various flavors to pink salmon - for example, you can add lemon, orange, various herbs and vegetables to fish for a richer taste. Ground black pepper, chopped garlic, dill, thyme and Italian seasonings. Alternatively, special baking bags can be used, which also keep the fish juicier. Lubricating fish with oil when baking in foil or a bag will have the best effect on its juiciness and softness.

You can also marinate pink salmon fillets to make the fish juicy, soft and fragrant. Fish can be marinated in oil, vinegar, or lemon juice, combined with desired seasonings. Marinating for 30 minutes before roasting is sufficient.

To add extra juiciness to pink salmon, you can use sauce - the fish will partially absorb it and become more moist. For example, you can make a sauce for hastily by whisking together plain yogurt, honey, mustard and chopped dill. You don’t need to marinate pink salmon in the sauce - just grease the upper surface of the fish with it before sending it to the oven. The easiest option is to grease the pieces of fish with mayonnaise and bake, which will also give the fish softness and juiciness.

So, if you are wondering how to cook pink salmon in the oven juicy and soft - go ahead, get acquainted with our selection of recipes!

Salmon baked with butter and lemon

Ingredients:
500 g pink salmon fillet,
1-2 tablespoons vegetable or olive oil
2-3 slices of lemon or orange
salt and pepper to taste.

Cooking:
Preheat oven to 200 degrees. Lay a portioned piece of pink salmon in the center of a square piece of foil. Be sure to use enough aluminum foil to wrap around the entire piece of fish.
Drizzle the top of the fish with oil. Season with salt and pepper to taste. If desired, you can use your favorite spices, such as basil or oregano. You can also bake vegetables such as onions, zucchini and tomatoes along with pink salmon in foil. Add lemon or orange slices to enhance the flavor.
Fold the edges of the aluminum foil over the pink salmon so that the fish is completely wrapped. Bake for about 15-20 minutes or until the fish is fully cooked.

Baked pink salmon in mustard-honey marinade

Ingredients:
400 g pink salmon.
For marinade:
2 cloves of garlic
3 tablespoons lemon juice,
3 tablespoons of honey
3 teaspoons mustard,
1/8 teaspoon salt
1/8 teaspoon chili pepper
3 pinches ground black pepper
parsley.

Cooking:
Preheat oven to 200 degrees. Mince the garlic and mix all the ingredients for the marinade together thoroughly. Cut the pink salmon in half and marinate for 30 minutes to 2 hours, turning the fish several times. Put the pink salmon on a baking sheet or in a baking dish and bake for 12 minutes. Garnish the fish with chopped parsley and serve immediately.

Baked salmon stuffed with cheese and mushrooms

Ingredients:
1 pink salmon
2 bulbs
100 g cheese
200 g champignons,
80 g mayonnaise,
3 garlic cloves,
1/2 lemon
seasoning for fish
salt and ground black pepper,
butter.

Cooking:
Rinse pink salmon, make an incision along the belly, gut, remove the spine and that's it. small bones. Drizzle the fish with lemon juice and set aside.
In a bowl, mix mayonnaise with salt and fish spices. Add garlic passed through the press, mix. Lubricate the fish inside and out with the resulting sauce and leave to marinate for half an hour.
Chop mushrooms and onion and fry in butter. Stir the mixture with grated cheese, season with salt and pepper. Put the resulting filling into the cavity of the fish, wrap it with cooking string, wrap in foil and put in the oven for about 1 hour.

Marinated baked pink salmon with yogurt, mustard and dill sauce

Ingredients:
For pink salmon in marinade:
4 pink salmon fillets,
4 tablespoons lemon juice,
2 tablespoons vegetable or olive oil
4 tablespoons fresh dill.
For sauce:
60 ml plain yogurt
3 tablespoons of mustard,
3 tablespoons fresh dill
2 tablespoons lemon juice.

Cooking:
Combine all marinade ingredients in a large bowl. Put the fish in a bowl so that it is evenly covered with marinade. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Mix all sauce ingredients in a small bowl. The sauce can be stored in a covered container in the refrigerator. Preheat oven to 200 degrees. Place salmon on a baking sheet lined with foil, season with salt and pepper to taste, and bake for 10 to 15 minutes. Serve fish with prepared sauce.

Pink salmon baked with vegetables

Ingredients:
500 g pink salmon fillet,
6 potatoes
2 bulbs
2 boiled beets,
2 carrots
300 ml heavy cream
2 tablespoons of mustard,
1 teaspoon dried basil
salt and ground black pepper.

Cooking:
Cut the salmon fillet into thin long pieces. Dice vegetables. In a deep bowl, mix cream, mustard, dried basil, salt and pepper. Put the vegetables in a baking bag and pour in the cream mixture. Seal the bag and shake gently to coat the fish and vegetables with the mixture. Bake in a preheated oven at 200 degrees for about 45 minutes.

We hope that the question of how to cook pink salmon in a juicy and soft oven will no longer bother you, because your fish - thanks to our tips and recipes - will always turn out just delicious! Enjoy your meal!

Almost no feast 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 the 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 a particularly attractive red fish. During heat treatment, especially when frying, it will lose some of its nutritional value. To preserve the vitamins in the maximum volume, it is better to bake or pickle it. Salting pink salmon is a quick way to cook a fish that will become a table decoration 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 whole fins. Frozen carcasses must have a certificate indicating the location of the 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 pink salmon fillet, especially in unverified places, as unscrupulous sellers soak it in phosphates to increase weight and more presentable appearance.
  • Frozen fish is best thawed on the bottom shelf of the refrigerator. Defrosting in water or in water will damage the fibers and cause loss of useful substances.
  • For salting, you will need dishes made of glass, plastic or clay. A metal container exposed to salt can spoil the taste and appearance fish.
  • The appearance of the product can be spoiled by iodized salt, so it is better to use ordinary rock salt.
  • Due to the tender and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
  • Already finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste salted pink salmon.
  • If the fish is too well salted and seems over-salted, you can pour it with chilled boiled water and leave for a few minutes.
  • Salted fish will keep in the refrigerator for several days. For better preservation, the pieces must be lubricated with vegetable oil.


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

  1. Wash the fish and clean 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 get a delicious ear.
  3. Cut open the belly and remove the innards.
  4. If there is caviar in the belly, it can also be salted.
  5. You can cut the fish into any pieces you like. To remove the skin or not is also at the discretion.

Salting pink salmon at home can occur 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, and use coarse salt. In this way, the fish will be salted quickly.

Ingredients:

  • pink salmon fillet - 1 kg;
  • salt - 4 tablespoons;
  • sugar and spices as 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 to each other.
  3. Wrap the pieces in cotton cloth and place on a wooden board in the refrigerator.
  4. You can also put the fish wrapped in a cloth 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 salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon for salmon

To make pink salmon fatter, vegetable oil is used in the recipe. prepared according to this simple recipe fish differs little 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 thinly and place it in a salting container.
  2. Add lemon juice to the fillet and mix.
  3. Top with pepper, sugar, salt and chopped bay leaf.
  4. Put the fish in the refrigerator for 24 hours, crushing it with oppression.
  5. After a day, grease the pieces with oil and try.

in the marinade

An excellent option for cooking light-salted pink salmon at home is to use 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. Remove salmon from marinade and drizzle with oil to soften.

After freezing, the fish loses some of its useful properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the 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 salting.
  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 dry out the product more strongly and faster. Ready fish can be stored 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 sauce:

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

For submission:

  • greens;
  • olives;
  • lemon juice.

How to salt pink salmon with honey?

  1. Prepare fish fillet and dry. Put 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 rub the fish.
  5. Sprinkle chopped dill on top and top 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 these ingredients until a homogeneous consistency.
  8. Cut the fish fillet into thin slices and put on a dish. Garnish with olives and herbs on top, pour over lemon juice. Serve with honey mustard sauce.

To add spice and originality, fish can be salted by adding 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.

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

  1. Prepare salmon fillet.
  2. Grind coriander in a mortar and mix with sugar and salt.
  3. Sprinkle the fillet with the mixture.
  4. Mix mustard with oil.
  5. In a container where pink salmon will be salted, put one fillet and pour sauce on top. Then put the second and pour the remaining sauce.
  6. Close tightly and put in the refrigerator. After 6-8 hours, take out the fillets and swap them. Remove for another 10-12 hours.
  7. When the fillet is ready, wipe it 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 consider the recipes for snacks with salted pink salmon. It is ideal for various appetizers, sandwiches and salads.

Appetizer with cheese

A great replacement 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.

This is the step by step preparation.

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

Lavash snack

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.

That's the preparation.

  1. Cut the fish into thin pieces.
  2. Finely chop the dill.
  3. Lubricate pita bread with cream cheese, mayonnaise, sprinkle with dill.
  4. Arrange the pieces of pink salmon and roll into rolls.
  5. Ready rolls put in the freezer for 15-20 minutes.
  6. Cut the rolls into small pieces.

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

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

The principle of preparation is quite simple.

  1. Cut salted 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 pink salmon is low-salted at home, then add a little salt to taste.
  6. Fill the tarts with the prepared mixture.
  7. Decorate the tartlets with sprigs of greens and arrange on a platter.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in capable hands experienced hostess become a real culinary masterpiece. Especially if it is properly salted.

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

The fish, which will be discussed today, is very healthy, tasty, and its proteins are easily absorbed by our body.

Apparently, because of this, salted pink salmon at home (very tasty, like salmon) is often served not only as a main course, but also as an appetizer. On any table, such a treat is literally in great demand, because the fish delicacy literally melts in your mouth and shares its piquancy with the taster.

Today I will tell you how to properly salt your favorite pink salmon at home with your own hands. different ways, as well as share the simple secrets of choosing quality fish. We will talk about all this in more detail later.

How to choose a good salmon for salting

To pickle your own delicious pink salmon- the product is dietary and very delicate - you first need to buy a high-quality fish carcass. This is easy to do if you know exactly what to look for when buying.

  • Among all the fish diversity, choosing a fresh, not rotten and unspoiled carcass is quite simple. Fresh pink salmon does not have an unpleasant odor, its eyes are not cloudy, and the gills are red.
  • For the salting process, fish frozen in fresh and also chilled.

*** It is not recommended to use fresh fish that has not been frozen, since it is exposure to low temperatures that allows you to kill all harmful microorganisms in raw pink salmon.

  • It is also very important to buy fish from trusted producers. If you have any in mind, then I advise you to definitely use their services. A seller unknown to you may turn out to be unscrupulous, and this may manifest itself in the fact that before selling, he will soak the fish in a special solution that will increase its weight.

General principles of salting pink salmon at home

  • When using frozen fish, remember to defrost it properly. Natural defrosting falls under this concept, and, accordingly, a complete rejection of quick ways defrosting.

*** It is highly undesirable to defrost pink salmon in the microwave or using hot water. No matter how you hurry, the fish carcass should move away from the cold itself.

  • First, let it thaw in the refrigerator (transfer it from the freezer to the middle or bottom shelf of the refrigerator), and then put it on a plate, where it will continue, or rather, complete the defrosting process - slow and even.
  • Cleaning the fish from the fins should be carried out with special shears - they greatly facilitate this unpleasant process.

*** But the knife must be used very carefully, as there is a high risk of damaging the delicate skin of an expensive representative of the salmon family.

  • It is fundamentally necessary to salt pink salmon in glassware. Containers made of plastic, and even more metal, should not be used.
  • Salt for salting is suitable for any, except for iodized.
  • Chopped fresh herbs (any to your taste) and fragrant chopped garlic will help to give an unusual spicy aroma and taste to appetizing, like salmon, salty (at home) pink salmon. But they can make it softer and more delicate Apple vinegar and lemon juice.
  • Store the finished salted pink salmon fish for a short time on the shelf of the refrigerator. It is not worth increasing the shelf life of a delicacy by keeping it in the freezer.

Delicious salted pink salmon at home, like salmon (dry salted recipe)

The first recipe that we will consider is the salting technology without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, red fish itself.

Of course, you will have to tinker with cooking red fish, but if you know what awaits you - fragrant and hearty snack- and you can try.

Ingredients

  • Pink salmon - 1-1.5 kg;
  • Sugar - 2 tbsp. l.;
  • Salt - 3 tbsp. l.

We salt correctly and tasty pink salmon at home without marinade in steps

We cut the carcass of red fish for dry salting

  • We completely defrost pink salmon in advance (as described above), but not completely. Let the carcass remain a little icy - it will be easier to carve it.
  • So, we clean the slightly frozen fish from scales, then cut off the head (it will not work for salting, but delicious fish soup you can make it out of it) and rip open the abdomen, removing all the insides.
  • Under running water, wash the cut peeled pink salmon from the inside and out.
  • Now we make an incision on the back. The fins can be removed at this stage, but if they do not bother you, then you can cut them off later along with the skin.

*** For those who wish to salt the red flesh with the skin, I advise you to cut off the fins not with a knife, but with scissors (as already mentioned above).

  • With the help of a knife and our own hands, we separate the delicacy meat from the salmon family from the skin. If the skin is separated from the meat, carefully cut it off. We perform such a laborious procedure on each side.
  • We also cut off the tail - we don’t need it: there are quite a lot of bones and veins in it, so you can safely leave it, like the head, for cooking homemade fish soup.
  • Finally, we separate the fish from the ridge. We do this exclusively with our hands, since they feel the bones that need to be removed better than any device. On this, the cutting of the humpback is over - beautiful tender fillet ready to be salted.

Step-by-step dry salting of pink salmon in pieces

  • First, combine the indicated amount of salt and sugar in a bowl.
  • We divide the fillet into pieces (but if you want to salt the fillet, then you can skip this step).
  • Pour the sweet-salty mixture into the bottom of a glass container (for example, a food container).
  • Next, put fish pieces on it, sprinkle them carefully with the same mixture and cover with a second layer of chopped pink salmon. Sprinkle the second layer with plenty of salt and sugar and tightly cover the container with a lid.
  • For a day, we put the red fish to salt in the refrigerator (not to be confused with the freezer). After 24 hours, the fish will be completely salted and ready for tasting.

On this classical process dry salting is over. You can try your delicacy and enjoy its extraordinary aroma and even more original taste.

How to quickly salt pink salmon steaks in a spicy-salty marinade

This culinary instruction is very similar to the previous one, even the salting time is the same for them, the only difference is that the method of salting is different.

Ingredients

  • Fish steaks (pink salmon) - 5 pcs.;
  • Water - 0.5 l;
  • Bay leaf - 3-4 pieces;
  • Salt - 2 tbsp. l.;
  • Sugar - 1 tbsp. l.;
  • Vegetable oil - 2-3 tbsp. l.;
  • Black peppercorns - 5 pcs.

Salting pink salmon in the marinade: a quick recipe at home

  • We spread the finished steaks on the bottom of the salting container (if you have a whole fish and you get the steaks yourself, then see the method of cutting the carcass in the recipe above) and flavor them with spices.
  • We make the marinade: boil water, then bring its temperature to room temperature, then mix with sugar, salt and stir until they are completely dissolved.
  • Pour the pieces of fish with the finished marinade - the liquid should completely cover them. Next, cover the glass container with a lid and place in the refrigerator exactly for a day.
  • After a day, we remove the fish from the marinade, transfer it to a dry, clean container and pour it with sunflower (in our case it will be vegetable) oil to soften it a little.

*** The calorie content of pink salmon in salted form is not so high - only 160-170 kcal per 100 g. Such indicators allow you to enjoy your favorite product from the heart and enrich your body with useful elements that are fully contained in this variety in such a “delicious” way red fish.

You can make many delicious dishes from salted pink salmon: canapes, sandwiches, salads and many other unusual snacks. The main thing is to know how delicious salted pink salmon is prepared at home.

Since it also belongs to the salmon family, housewives often try to pickle pink salmon for salmon and make it just as tasty. I have described salting recipes in marinade (brine), oil and without them (“dry” version) - you just have to choose the most suitable one for yourself and try it in your kitchen.

I wish you good luck and bon appetit!

Pink salmon is a delicacy that is valued for its taste and benefits for the body. Lightly salted fish is used for cooking sandwiches, salads and as an independent meal. In this article, we will look at how to salt pink salmon quickly and tasty, so that at a budget cost it is no different from expensive salmon.

How to fillet properly

By pickling red fish at home, you can afford to enjoy fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

  • the head, fins and tail are removed first;
  • then the ridge and bones are cut out;
  • all entrails are removed from the carcass;
  • the abdomen is cleared of a black film so that subsequently the meat does not taste bitter;
  • carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can flavor it different marinades to shade and diversify the fishy taste. And from the severed head and fins, a rich ear is easily prepared - even at the stake.

Delicious salted pink salmon recipes

Dry way

Fish fillets can be salted without the use of filling.

For the dry method of salting is taken:

  • gutted small fish - 1 pc;
  • coarse salt - 3 tbsp. l. without a slide;
  • granulated sugar - 2 tbsp. l. (you can 1.5 for those who like more salty).

Salting without marinade looks like this:

  1. Combine sugar and salt in a bowl.
  2. Pour the mixture into a food grade plastic container.
  3. Put a piece of fish on a sweet-salty pillow.
  4. Sprinkle the rest of the salt over the top of the steak and place the second slice on top of the first, then sprinkle the dry mixture over the fish again.
  5. Cork the container and put it away for a day on the refrigerator shelf.

On the second day, a lightly salted, melting red fish will appear on the table.

Salting "under the salmon"

Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less the fillet is treated with temperature, the more nutrients will remain in the meat. Salting is the most successful method of cooking red varieties of fish, as a result of which steaks will taste like elite salmon.

Ingredients:

  • filleted kilogram carcass - 1 pc;
  • sea ​​salt without impurities - 5 tbsp. l. without a slide;
  • refined sunflower oil - 100 ml;
  • purified water - 1.3 l.

You can salt pink salmon "a la salmon" according to the scheme:

  1. Cut the whole fillet into small pieces.
  2. Add salt to boiled water and dissolve it completely. Dip the fish slices into the prepared brine and soak in the liquid for 15 minutes.
  3. Remove and dry the fillets with paper towels, then fold them into a container in layers. Brush all layers with refined oil with a brush.
  4. Place the closed container on the refrigerator shelf for 40 minutes.

Pickled pink salmon meat will come out fragrant, elastic and juicy, and oil impregnation will provide a delicate aroma and soft texture.

Quick pickling in marinade

Pink salmon differs from trout and salmon in that it is lean fish, so salting is best done in a liquid fill.

You will need:

  • small fish fillet - 1 pc;
  • 2 tbsp. spoons of sugar;
  • iodized salt - 5 tbsp. l. without a slide;
  • lavrushka - 2 leaves;
  • clove stars - 2 pcs;
  • black pepper in peas - 3 pcs;
  • sweet peas - 5 pcs.

A simple recipe for lightly salted fish:

  1. Cut the fillet into medium-sized slices and put them in a container for marinating.
  2. For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it, and place the container on a minimum fire. Wait for the brine to boil and boil it for 10 minutes.
  3. Strain the prepared brine and leave it to cool.
  4. Fill the fish in a container with brine, place a load on top and put it in the cold for two days.
  5. Pour off the marinade, dry the slices and transfer them back to the container.

Lightly salted and fragrant fish will be a great addition to salads and snacks.

In mustard sauce

The taste and aroma of the fish are directly dependent on the marinade. Salting in mustard sauce will give pink salmon refined taste and spicy aroma.

Required:

  • pink salmon fillet - 1 kg;
  • granulated sugar - 3 tablespoons with a slide;
  • purified (can be sea) salt - 3 tbsp. l.;
  • extra virgin olive oil - 5 tbsp. l.;
  • 9% vinegar - 2-3 tablespoons (depending on taste);
  • sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
  • ground or fresh dill - 2 tbsp. l. or 3 branches.

Cooking method:

  1. Divide the fish plates into equal small pieces.
  2. Grease the sides of the mold with olive oil and pour it on the bottom.
  3. Put the fish blanks in a mold in layers, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cold place for 2 days.
  4. Mustard sauce is prepared by mixing two types of mustard, olive oil and 9% vinegar.

The prepared dish is presented on a large plate. The sauce can be immediately poured over the fish slices, or you can serve it separately in a gravy boat.

Salting per day

An accelerated salting method turns lean pink salmon into tender and juicy salmon. It will be possible to enjoy a noble delicacy already on the second day.

Necessary:

  • fillets - up to 1 kg;
  • extra grinding salt - 2 tbsp. l. without a slide;
  • granulated sugar - 2 tbsp. l.;
  • ground lavrushka - 3 leaves;
  • black peppercorns - 2 pcs.

Cooking tender fish meat:

  1. Divide the fish into small pieces.
  2. Combine sugar with salt, add peas and parsley to the prepared mixture.
  3. Place the fish pieces vegetable oil into a food container.
  4. Leave alone in the refrigerator for 24 hours.

Serve the fish in slices on toast, sprinkled with lemon juice.

Pink salmon marinated with lemon

A fragrant dish with spicy citrus notes can be prepared from fresh-frozen fillet pink salmon when using thin-skinned lemon.

Components:

  • fillet ice cream - 0.7-1 kg;
  • granulated sugar - 1.5 tbsp. l.;
  • sea ​​salt large fractions - 1 tbsp. l.;
  • oil without flavoring - half a glass;
  • juicy lemons with thin skin - 2 pcs;
  • black peppercorns - 5-6 pcs.

The salting process looks like this:

  1. Divide the prepared fish plates into thin slices. The smaller the pieces are, the sooner they will succumb to intensive salting.
  2. Slice the lemons into thin slices.
  3. In one container, combine pepper, salt and granulated sugar. Spread the dry mixture on the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
  4. Hide the workpiece deep into the refrigerator and leave it alone for 10 hours.
  5. At the end of the exposure, fill lemon fish lean refined oil and keep in the cold for another 4 hours.

After this time, you can treat guests with a delicious snack.

Frozen pink salmon with orange

Pink salmon is also called “pink salmon” because of its special shade. This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.

Before salting pink salmon after freezing, you need to consider some points:

  • you need to salt the carcasses immediately after defrosting;
  • salt will remove unpleasant bitterness from meat, and spicy herbs will add exquisite flavors.

Ingredients:

  • defrosted pink salmon - 1 kg;
  • coarse sea salt - 100 g;
  • granulated sugar - 1 tbsp. l. with a slide;
  • medium orange - 2 pcs;
  • fresh dill - a small bunch.

To prepare the marinade:

Delicious at home salted salmon prepared like this:

  1. Cut oranges into thin slices.
  2. Rub the whole fillet with the sweet-salty dry mixture.
  3. Be careful, the carcass should be completely rubbed with the mixture, so the fish will be well salted.
  4. Move the workpiece into a glass mold. Sprinkle finely chopped dill on top of the plate.
  5. Lay the orange slices on the dill.
  6. Put on the refrigerator shelf for a day.
  7. For sauce, combine honey and mustard in a small bowl. Pour vinegar and olive oil there and turn into a homogeneous mass.

Pink salmon with parsley, white pepper, green olives and original sauce from mustard.

With mustard and coriander

The recipe is universal, since at home it will be possible to deliciously pickle pink salmon from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help add spice to the dish.

For delicious dish would need:

  • frozen piece (or 2) of fish - 1 kg;
  • coarse salt - 2 tbsp. l. without a slide;
  • refined oil without foreign smell - 20 g;
  • granulated sugar - 2 tbsp. l.;
  • spicy (French is also suitable) mustard - 3 tbsp. l.;
  • freshly ground coriander - 1 tsp

Cooking steps:

  1. Grind the coriander seeds in a mortar, mix with sugar and salt.
  2. Sprinkle the fish pieces with powder.
  3. Combine oil and mustard in a bowl.
  4. Put the whole fillet in a salting dish, pouring mustard sauce on top.
  5. Place the second fish in a second layer, pouring the rest of the mustard mixture over it.
  6. Cover the container tightly and place it in the refrigerator.
  7. After 6-8 hours, remove the plates, swap them and put them back in the cold for 12 hours.
  8. Wipe the salted fillets with paper towels and cut into even pieces.

It is better to serve pink salmon slices on toasted bread with creamy fatty oil and thin lemon wedges.

Salmon salting method

Dry salting of pink salmon at home according to a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.

Modern salmon ambassador somewhat upgraded:

  • medium pink salmon fillets - 1 kg;
  • coarse salt without additives - 3 tbsp. l.;
  • granulated sugar - 3 tbsp. l.;
  • a large bunch of parsley and dill fir trees;
  • laurel leaves - 3-4 pieces;
  • freshly ground black pepper - 1 tsp.

Prepare delicious fish like this:

  1. Remove the skin from the fillets and lay the pieces meat side up.
  2. Mix the sugar and salt and brush the meat with the mixture.
  3. Sprinkle the top with pepper.
  4. Spread parsley branches and dill sprigs evenly throughout the fillet.
  5. Fold the plates inside with meat and twist each into gauze.
  6. Place fish bundles on a tray and hide for a couple of days in the cold.
  7. Turn the fish plates on the other side in a day.
  8. When the pink salmon is completely salted, you need to remove the bundles and wash off the salt from their surface.

To serve, drizzle the fragrant slices with lime juice and garnish each with a sprig of fresh parsley.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After extraction from the abdomen, the milk is thoroughly washed with water and completely dried. The cooking time is 2 days.

Components:

  • milk - 500 g;
  • granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

  1. Put the dried milk into the mold.
  2. Sprinkle with a sprinkle of salt and sugar.
  3. To taste, the dish is seasoned with your favorite spices and herbs.
  4. The container is tightly closed with a lid and shaken a couple of times.
  5. When sealed, it is placed in the refrigerator for 2 days.
  6. The lid should be systematically removed without removing the container from the cold.
  7. Already after 2 days the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since the process does not use synthetic flavors and preservatives. Be prepared that the fish according to the author's recipe will scatter from the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Video

From the video below, you can learn more about the process of salting pink salmon.

Pink salmon is the most affordable variety of red fish. Not everyone loves this product, as it can turn out to be a bit dry. To prevent this from happening, you need to prepare properly. Marinated salmon is tender, juicy and very tasty. Pickled, usually raw fish, but you can pre-fry the pieces, you get a completely different taste.

Most often, in stores you can buy fresh-frozen whole pink salmon. The fish must first be thawed naturally, then cleaned and gutted. The head, tail and fins can be set aside for making soup, and the cleaned carcass can be marinated whole, but this is not very convenient. Usually, pink salmon is cut into steaks or filleted before marinating.

For pickling, prepare a marinade, which necessarily includes salt, sugar, spices and vinegar. Sometimes lemon juice is used instead of vinegar. Pickled pink salmon is served as an appetizer, used to make sandwiches or salads.

simple recipe

This is the simplest marinade, it can be used as a "base", adding spices to it to your liking.

  • chopped pink salmon - about 1 kg;
  • salt - 2 tbsp. l.;
  • sugar - 1 tbsp. l.;
  • table vinegar - 2 tbsp. l.;
  • purified cold water - 0.5 cups.

We cut the peeled pink salmon into pieces 1-1.5 cm thick. If caviar is caught during cutting, it can also be marinated along with the fish. Mix a tablespoon of salt and half a tablespoon of sugar, sprinkle the prepared pieces evenly with this mixture. Transfer to a suitable plastic container or glass pan with a lid and refrigerate for 12-24 hours.

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We wash the salted fish under running water, dry it on paper towels, then put it tightly again in a dish with a lid. Prepare the marinade: stir the remaining salt, sugar and vinegar in the water. You can add spices. Pour the marinade over the fish, it is necessary that the liquid covers it completely. We cover the container with a lid and put it again in the cold for 12 hours.

Juicy marinated pink salmon in oil and onion marinade

Adding to marinade vegetable oil will make the fish especially tender.

  • fresh cut pink salmon - about 1 kg;
  • salt - 2 tsp;
  • sugar - 2 tsp;
  • onion - 1 pc.;
  • coriander in grains - 1 tsp;
  • black ground pepper- 0.5 tsp;
  • table vinegar - 2 tbsp. l.;
  • vegetable oil - 2 tbsp. l.

Peel the pink salmon and separate the fillet, remove the skin from the fillet and cut it into pieces about 2 cm wide.

Separately, mix salt and sugar, add black pepper and coriander. Mix everything and sprinkle the fillet pieces evenly with the prepared mixture on all sides. Put the pieces in a container with a lid and leave on the table for 1 hour, then place in the refrigerator for 1 day.

Rinse the salted fish with water and dry. Peel the onion and cut into half rings. Mix the fillet pieces with onions. Pour the fish with a bite and oil, mix. Put in the refrigerator for 8-12 hours. During this period, you need to mix the pieces several times.