How to pickle pink salmon - 7 delicious and quick salting recipes at home

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Prepared by: Dashuta

09/28/2014 Preparation time: 1 day. 14 hours 0 minutes

Salted pink salmon is an amazing and incredibly tasty appetizer that is ideal for a holiday table, and, by the way, you can easily prepare it at home, try it yourself.

How to salt pink salmon for salmon - a very tasty recipe

Use all your charms, abilities, and talents and pickle bright, juicy pink salmon, turning it into salmon. Many guests will not immediately distinguish one fish from another.

It will only take you a day to prepare and ripen the snack. So let’s quickly turn dreams of such a dish into reality.

Ingredients:

• 1 kg fish fillet
• 4 tsp. table salt
• 2 tsp. granulated sugar

Cooking method:

1. Wash the fish in cool water. Place it on a paper towel and blot the carcass on all sides.

To prepare the appetizer, we used frozen fish, but you can use chilled fish.

2. Separate the head from the body with a knife. Do the same with the tail. Then peel the product from scales.

3. Rinse the main character again in cold water and dry it with napkins.

4. Remove the fins from the back of the fish. Make a cut on her abdomen and divide it into 2 parts. Separate the fillet from the bone.

5. Mix sugar and salt in a separate bowl. Place pieces of meat in it and roll them in seasonings.

6. Leave the fish in the same bowl, covering it with a lid. Put the future treat in the refrigerator until the next day.

From the head and tail you can make a tasty fish soup.

7. The next day, take the treat out of the refrigerator. You will see that the meat has produced fatty juice. Blot it with a napkin. Cut the fillet into pieces.

Mmm... This tasty snack already beckons you to quickly plunge your lips into its meat. To make it even tastier, serve it with pasta, mashed potatoes or fry it in batter. It will be a gastronomic paradise!

How to quickly salt pink salmon at home in a day

Ingredients:

• Pink salmon - 1 pc.
• Salt - 1.5 spoon
• Granulated sugar - 1.5 spoon

Cooking method:

1. Cut off the head of the fish, cut it in half, take out the insides. Using scissors, cut off the tail. Rinse thoroughly under running water.

Tip: You don’t have to throw away the head, but cook it, for example, into fish soup.

2. After which you can wrap it in a paper towel and dry it. We make a cut along the ridge and divide it into two parts. Remove the bones and wash the carcasses again.

3. Mix salt and granulated sugar and place the fish in a bowl into which the mixture was previously poured. Sprinkle plenty of salt and sugar on top and distribute using your hands.

4. Place the second part on top and also sprinkle with salt. Cover with a plastic bag and put in a cool place for a day.

Then take it out and rinse with cold water. Lightly salted fish is ready. Bon appetit.

A simple recipe for dry salting fish pieces using lemon

If you are not a sloth, a fish lover and love variety in pink salmon, then the dry method of salting red fish is just for you.

In addition to spices, add sour lemon to it. With such a dish, you will be like with a magic wand. Which will make anyone happy!

Components:

• 1 kg fish
• 2 tbsp. l. table salt
• 1 tbsp. l. Sahara
• juice of 1 lemon
• 100 gr. odorless vegetable oil

Cooking method:

1. First, prepare all the ingredients.

2. Cut the fish, separating it from the head, tail, bones and scales.

3. Place salt and granulated sugar in a deep bowl and mix everything thoroughly.

4. Prepare a wide, deep container and fill it with part of the spicy mixture.

5. Spread the remaining flavor mixture thoroughly and generously over the fish. Place it in a bowl with spices.

6. Now lemon. Roll the washed citrus over the table surface. This way he will give his nectar better. Cut it in half and squeeze out the juice with your hands, immediately sprinkling it over the fillet.

7. Pour a small amount of vegetable oil into a bowl. Dip a pastry brush into it and brush it over the layers of meat.

8. Cover the treat with something thick, such as cardboard, wrapped in a bag. And put pressure on him. Place the food in the refrigerator for 24 hours.

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Before use, rinse the pieces in drinking water, dry and cut.

There you go! All that remains is to ask time to go faster and, surrendering to the charms coming from the delicacy, to drown in it. Fish is especially good in rolls or appetizers with pita bread. Try these ideas, you'll love them!

How to prepare “Dry salting of pink salmon”

Prepare the necessary ingredients. If pink salmon is frozen, it must be thawed, washed, the spinal bone removed, and all kinds of bones removed. We only need skin-on fillets.

In a bowl, mix the indicated amount of salt, sugar and pepper. Stir.

Place the pink salmon halves on the board. Sprinkle with lemon juice.

Choose a tray according to the size of the fish. Pour 1/3 of the salting mixture onto the bottom. Place the fish, sprinkle salt, pepper and sugar on top.

Close the tray with a lid. Place in the refrigerator for 1 day.

After the time has passed, remove the tray with fish. Place the halves together.

Wrap in two bags. Place in the freezer for 1 day.

If you do not plan to serve the fish in the near future, store it in the freezer. If you want to serve, remove from the freezer and leave on the table at room temperature for 10-15 minutes. When frozen, cut into slices with a sharp knife.

Serve with your favorite drinks as an appetizer. Bon appetit!

Delicious pink salmon salted in spicy brine

How tasty, appetizing and beautiful are the pieces of aquatic meat in a lemon-dill marinade. It will imbue the fillet with pleasant lemon notes.

The magic of treats will persuade your hunger to leave you. And it’s a pleasure to fully engage in eating a bright, delicately salty and protein-packed dish.

You will need:

• 1 kg fish
• 1 liter of clean water
• 4 tbsp. l. salt
• 2 tbsp. l. granulated sugar
• 10 pieces. allspice
• 20 pcs. black peppercorns
• 1 pinch dill seed
• 1 lemon

Preparation:

1. First of all, make the marinade. Pour water into the pan. Add salt, granulated sugar and peppercorns to it. Place the mixture over medium heat and boil for a few minutes. Let the marinade cool to room temperature.

2. While the marinade is cooling, cut the fish. You should be left with a carcass cleaned of entrails, head, tail and fins.

The option of salting the fish yourself will save your budget. After all, for 100 gr. You will pay 200 rubles for ready-made yummy food in the store. A kilogram of freshly frozen product will cost you about 250 rubles. Moreover, you can cook a rich soup from the cut off head and tail.

3. From the carcass, cut off the edges from the place where the ribs begin. Place them in a deep bowl.

4. Cut the body of the fish itself, without separating it from the bones, into pieces approximately 4-5 cm wide.

5. Then add the chopped meat to the cooled marinade. Sprinkle it with dill seeds and mix everything.

6. Divide a clean lemon into slices and place it on the fish, simultaneously squeezing all the juice from the citrus into the pan with the delicacy.

What is needed in the dish is not the acidity of lemon, but its taste and aroma, which will only make the appetizer better.

7. Cover the dish with a plate. And put pressure on it. For example, a jar of water. Keep the future snack at room temperature for a day. Then put it in the refrigerator for another 24 hours.

The marinade will cast a spell on your meat preparation and make it only tastier, more tempting and attractive. And everyone who tries it, as if under hypnosis, will eat the delicacy to the last bite. Warn your loved ones in advance about this magical effect.

How to cook “Salted pink salmon”

The best thing here, of course, is to take fresh fish, but in a pinch, frozen fish will do. So, we defrost the fish (if necessary), gut it and cut off the head, tail and fins of the pink salmon. We clean the fish from scales and rinse it thoroughly under running water.

Dry the cleaned fish with paper towels and prepare the remaining ingredients.

Cut the carcass into two parts and place in a saucepan. Mix sugar and salt separately and rub the fish on all sides with this mixture, leave for 2 hours. During this time, the fish will release juice, turn it over and put peppercorns and bay leaves in the brine, cover the pan with cling film and put it in the refrigerator. If you want lightly salted fish, it will be ready in a day; for medium-salinity fish, keep it in the refrigerator for 2 days.

A quick and effective way to salt fish overnight

And another mystical method of preparing Omega-3 rich fish. She will enchant you and put you under a spell. Not only by the speed of ripening in the refrigerator, but also by the rich taste, woven with seasonings of coriander and pepper.

Stock up on groceries, friends. By tomorrow they will give you all their mystical benefits.

Compound:

• 1 kg raw fish
• 1 tbsp. l. granulated sugar
• 2 tbsp. l. table salt
• 1 tbsp. l. seasonings for fish
• 2 tbsp. l. coriander
• peppercorns by eye
• 2 tbsp. l. refined vegetable oil

Cooking technology:

1. First of all, clean the fish. You should only have fillet left. Be sure to rinse it in cold water before cooking.

There is no need to cut the meat into pieces; leave it in the form of wide plates.

2. Now mix all the seasonings. Pour salt, sugar, and fish seasoning into a separate plate. Mix everything well.

Don't overdo it with spices. The meat will absorb exactly as much seasoning as needed, and its taste will remain balanced.

3. Sprinkle the fillet with a mixture of seasonings on all sides. And rub them thoroughly into the pieces of fish.

4. Place the future dish in one layer in a container with a lid. Top with a little fish seasoning and sugar mixture again. Sprinkle the resulting layer of fillet with peppercorns, 1 tbsp. l. coriander and fill it with 1 tbsp. l. vegetable oil.

Don't be afraid to go overboard with the round peppers. Add it to the dish at your discretion.

6. Place a second layer of meat pieces on top of the spices. Don't forget to season them with seasonings first.

7. Again, sprinkle the appetizer with peppercorns, coriander and 1 tbsp. l. vegetable oil. Close the container with a lid and put it in the refrigerator for 24 hours.

A day is a moment. After this time, the preparation will taste deliciously on your plates, sandwiches, and maybe even in pies. It will amaze you with its magic of relish. Your taste buds will be delighted with what the delicacy will do to them.

Video on how to salt pink salmon in just 15 minutes (it turns out like salmon in a restaurant)

This recipe differs from others in that it can be used to cook not only delicious pink salmon, but also any other red fish, in just 15 minutes. The brine uses not only the standard set of flavorings and spices, but also cognac. Suddenly?! Yes, when I first found out about this, I thought that nothing would work out.

Haven't tried it yet. And after trying it, I began to use this recipe quite often. After all, inexpensive red fish can turn out to be the most expensive and exquisite, like salmon, for example.

The salting method is very fast and effective, and also universal. Because the recipe is one, but the fish can be different. Prepare it for the New Year, for a birthday, or for other favorite holidays, and it will become a real decoration for a table at any level, even a restaurant!

Try it and share your impressions in the comments.

Description of preparation:

It’s no secret that such fish has always been and will be the decoration of any table, and not a single mass feast can take place without various appetizers made from it.
But do you know how to make salted pink salmon at home? If not, I will share with you my method, because I really like it for its simplicity and excellent taste of the final product. Even a child can handle this recipe for making salted pink salmon, so you can safely get down to business, because you will probably succeed. Purpose: For lunch / For dinner / For a festive table / Festive lunch / Romantic dinner Main ingredient: Fish and seafood / Pink salmon / Salt Dish: Preparations / Salting

How to pickle whole pink salmon in parchment paper using only salt

Show your family this trick. Salt the whole fish. They will be pleasantly surprised by this turn of the culinary event.

We will cook fish only with salt. Such a treat will look spectacular on the table and will charm anyone from the very first bite.

Ingredients:

• 1 raw fish
• coarse salt to taste
• parchment paper

How to cook:

1. Cut the fish. If it has caviar, cut the head away from the body as far away from it as possible. This way the eggs will remain intact and will serve you in another tasty activity.

How can you tell if a fish has caviar? Press down on it. If water flows from the belly, then eggs are present. Be sure to put them in a separate jar and put them in the refrigerator.

2. Open the belly of the fish and remove all its entrails. Also cut off the fins and tail. We will work with the whole body of the delicacy.

3. Thoroughly wash the body of the fish from the outside and inside. Just don't do it for long. Otherwise, you will wash away all the beneficial properties of the future snack.

4. Make a cut along the spine of the fish with a knife.

There is no need to remove bones from meat.

5. Sprinkle the future snack with salt. Do this thoroughly, soaking every piece of flesh with it. First, season the inside of the fish. Then fill it in the places of the cuts. And be sure to season the outer shell of the body with white spice. Do it generously. There is no need to skimp on seasonings.

6. Unfold parchment paper on the table. And place the fish carcass on it. Wrap it tightly and tightly in the material.

In just 6-8 hours, serve the delicacy for a friendly family dinner. This fish will please everyone! It will enchant you with its smell, relish and infinitely divine taste. Bon appetit, friends!

Pink salmon, salted without brine in vegetable oil and onion

We cook a lot in this versatile component. This time, marinate the red fish in vegetable oil with onions and your favorite seasonings.

You will be irrevocably and forever captivated by the juicy, endlessly healthy and spicy delicacy.

Compound:

• fresh frozen fish – 500 gr.
• onion – 150 gr.
• bay leaf – 2 pcs.
• clean water – 0.8 l
• refined vegetable oil – 100 gr.
• black peppercorns – 4 pcs.
• salt – 3 tbsp. l.
• granulated sugar – 0.5 tsp.

Preparation:

1. Cut the fish so that only clean meat without bones remains. There is no need to remove the skin from the fillet.

2. Pour water into the pan. Add salt, granulated sugar, bay leaves, and peppercorns to it. Mix everything and add your fish to the mixture. Leave the fillet in the marinade for 2-3 hours.

3. Remove it from the marinade and place it on a cutting board. Cut the food from the peel. Then divide it into strips of meat.

4. Peel the onion. Cut the vegetable in half and chop the onion halves into half rings. Now it will connect with the meat.

5. Transfer the fillets to a container with a lid. Cover it with onion half rings. Mix everything thoroughly.

6. Pour vegetable oil over the snack. Mix everything again. Cover the fillet with a lid. And put it in the refrigerator for a couple of hours. Ready!

How beautiful is the fish in transparent oil. Everything shimmers and beckons. Keep the deliciousness in the vessel for not long at all. It will enchant your lips with a unique rainbow of fishy flavor. Pink salmon will be incomparable with many side dishes and, of course, with your favorite alcohol. Big appetite, friends!

How to choose fish in a store and salt it at home quickly and tasty (tips and secrets)

And now the fish will tell you about tricks that will help you choose the right fish, its usefulness and proper storage.

Listen carefully and put each point into practice.

1. Pink salmon is sold in several varieties:

• fresh or frozen;
• whole and gutted with head, tail and fins;

It’s not for nothing that pink salmon (also known as pink salmon) is so similar to salmon. After all, they both belong to the salmon family. However, the first one is less fatty than the second one and has a slightly bitter taste.

• without entrails, but with or without a head;
• fish, cut into halves or large pieces;
• in pure fillet.

2. How to choose the right fish?

• the ideal option would be fresh fish that is not frozen;

• if you can’t get fresh meat, then we buy a frozen or chilled product. The dish will turn out no worse from this;
• Before purchasing, take a closer look at the carcass of the treat. Its gills should be without the dark green color, which indicates rotting fish. The correct shade of this organ is with a light reddish color;
• The average length of the fish is 40 cm, and the average weight is 1200 g.

Raw fish contains only 116 kcal per 100 grams. In the boiled state it is a little more - 168 kcal, and in the fried state it is as much as 281 kcal. Baked meat contains 184 kcal. Don't get too carried away with this kind of food, as it affects your weight.

• the shape of the body is correct, and the fins and tail are intact. If the fish does not pass these signs, it means it has been frozen and thawed many times. Avoid such a product;
• pay attention to the color of the belly of the gutted delicacy. Its pleasant pink hue indicates the freshness of the delicacy. And under no circumstances buy fish with a yellow belly. This means that it was stored incorrectly or the dish has been lying on the counter for a long time;

The fish got its name because of the hump that appears on the males during spawning. “Pink salmon” lives not only in the seas and oceans, but also in the fresh water of cold countries. It is not caught during spawning; it is then that the dish takes on characteristic bitter notes in the meat. And fish caught outside of this time has an excellent taste.

• The belly of fish without caviar should be smooth and flat. In its presence, the belly should be equally inflated along its entire length;
• about scales. It should be smooth and shiny, without damage.
• smell the food. Its aroma should be completely free of the smell of ammonia and rot;
• If you purchase a delicacy cut into pieces and with skin, then the fillet should fit snugly to the outer shell. And the right meat will shine beautifully and return to its shape when pressed;

Red fish is rich in Omega-3, which is responsible for our youth, beauty and good mood. As well as a rare vitamin PP (nicotinic acid), which helps the functioning of the gastrointestinal tract and nervous system. The dish contains a lot of beneficial pyridoxine, sodium and fluorine, which are necessary for our health. It also contains water- and fat-soluble vitamins B12.

• When purchasing food in packaging, pay attention to its integrity. Set aside the fish that is stored in a torn bag;
• about the eyes. Keep in mind that if the fish is not fresh, they will be cloudy and cloudy.

3. If the meat has a bitter taste, then you can salt the salmon with a pickling mixture and refined vegetable oil. It will give the delicacy a fatty quality, like salmon. And the finer you cut it, the faster it will marinate.

Eat pink salmon with caution if you have experienced food allergies. It is also not recommended for people with problems with the liver, kidneys and a predisposition to edema.

4. Allow the frozen product to thaw gradually in the refrigerator, then at room temperature. It is strictly forbidden to defrost it in the microwave or in warm water. This way the food will lose its shape and usefulness.

5. About dishes. Marinate the appetizer in high-quality plastic or enamel dishes. Such material will not enter into a chemical reaction with the dish. Do not use aluminum containers in its preparation under any circumstances. They will give the seafood a metallic taste.

6. How long can you keep salty snacks in the refrigerator? Eat it within 2 weeks. This way it will not lose its vitamins and beneficial properties.

7. Fish is very popular and versatile in preparing various dishes: stuffed pancakes, salads, fried potatoes, various snacks. And, as a separate dish, it is no less in demand.

Fish meat prevents cardiovascular diseases, hypertension, and, consequently, strokes and heart attacks.

Yes, with such magical properties and variety of fish, you will never get tired of it and will become a companion to your health. Its magical effect on appetite and well-being will work wonders on you, please, pamper and surprise you.

Enchant and charm not only your family with this delicacy, but also treat your dear guests to it at a special event or holiday. After all, an appetizer will be appropriate at any celebration.

Fortunately, there is a wide choice of pink salmon now. Buy the freshest and most delicious. And go to the kitchen for some delicious shamanism. You will get a wonderful fish. That magic isn't really needed!

Bon appetit!

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