Salted salmon bellies » Tasty and simple. Culinary recipes with photos and videos

Publication in the group: Fish and seafood dishes

Salmon (Atlantic salmon) is quite large in size (up to 1.5 m in length and weighing up to 40 kg). Almost all parts of the carcass are used for food - from the fillet to the head and belly. The belly of the fish is the most high-calorie and fatty element of salmon, the consumption of which helps to lose weight, improve brain activity, normalize the condition of blood vessels and heart function.

The listed characteristics are preserved in the salted product, since there is no heat treatment, which destroys some of the nutrients. The most healthy and nutritious is salted fish belly, prepared independently at home (store-bought options often contain preservatives).

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How to salt salmon bellies at home - the best recipes

Salmon is a delicious fish, with tender and very soft meat, which is considered a nutritious and valuable product. Not always and not everyone has the opportunity to buy it entirely. In such cases, it is best to use a more budget-friendly option - salting salmon bellies at home. It is not that expensive and does not require too much time.

Salmon bellies salted in oil

You can pickle salmon bellies at home in an oil marinade. Thanks to the oil, the finished product is stored for a long time and is moderately salty.

What ingredients will you need?

To brine 1 kg of bellies in an oil marinade you will need:

refined olive oil – 200 ml;
granulated sugar. Preferably cane – 25-30 g;
fine table salt – 60 g;
crushed black pepper – 3-5 g.

Additionally, you can add a set of spices for salting fish to the marinade. But it should be borne in mind that if the spices contain salt, then it is necessary to reduce its amount in the recipe.

Step-by-step cooking process

Salting bellies in oil should be done according to the following algorithm:

The bellies must be prepared as standard (rinse and remove moisture).
Next, the bellies should be cut into pieces approximately 5-7 cm long. Transfer the cuttings to a suitable container
Mix the ingredients for the marinade in a bowl. Pour the resulting mixture over the cut bellies. Mix the ingredients thoroughly.
Cover the container with the contents and place it in the refrigerator.

You can eat fish after about 10-12 hours.

First way

Before salting salmon bellies at home according to this recipe, you need to prepare the following components:

salmon bellies – 1 kg;
water – 1 liter;
apple cider vinegar – 4 tbsp. l.;
sugar – 2 tbsp. l.;
dried thyme – 2 tsp;
lemon - optional;
salt – 4 tbsp. l.;
fresh basil - a couple of sprigs;
ground black pepper – 1 tsp;
sunflower oil.

How to pickle bellies with garlic?

Thanks to the use of a hot vegetable, the fish turns out piquant. It goes perfectly with boiled potatoes.

Ingredients:

0.5 kg bellies;
ground pepper;
salt;
6 cloves of garlic;
vegetable oil;
dill.

Cooking method:

Rinse the salmon pieces and dry with a paper towel. Peel the garlic and cut into thin slices;
Take a deep container and pour salt, pepper, chopped dill, and a little garlic on it. The next layer is bellies, and then spices, herbs and garlic;
Cover the plate and place in the refrigerator for a couple of hours. Then pour the oil into it, wrap it in film and put it in the refrigerator for another 12 hours.

Step-by-step preparation

Let's look at how to salt salmon bellies at home:

In this way, you can pickle not only fresh bellies, but also fresh frozen ones. Products are initially defrosted at room temperature. The prepared bellies are placed in a colander and washed. Remove scales and rinse once more. If desired, you can remove the fins and skin. Leave to allow excess water to drain.
Prepare a vinegar solution. To do this, pour table or apple cider vinegar into cooled boiled water and mix. Pour vinegar water over salmon bellies. Leave for about 30 minutes. Then rinse and let the water drain.
Mix sugar, salt, ground black pepper, and dried thyme in a separate bowl. If desired, you can experiment with spices by adding new seasonings to the recipe.
Take enamel, glass or stainless steel dishes for pickling. Place salmon bellies in it. Add spices and mix well.
Place a plate of suitable diameter on top and place a weight on it. Leave for approximately 2-3 hours. The bellies should release juice that completely covers the fish. After this, the dishes are placed in the refrigerator for a day.
After a day, take the fish out of the refrigerator, place it in a colander and rinse thoroughly.
Place the salted bellies in clean jars, alternating them with lemon slices and basil leaves. Pour in vegetable oil to completely cover the fish. Store the prepared snack in the refrigerator.

Salted salmon bellies in a spicy marinade

Belly bellies salted in this composition can be used for making salads and sandwiches.

Salmon bellies can be salted in a spicy marinade.

Preparation next.

What ingredients will you need?

When salting 1 kg of bellies, use:

bottled or filtered water – 1 l;
vinegar. It is recommended to use apple juice – 60 ml;
white granulated sugar – 50-60 g;
dried thyme in a crushed state – 5-7 g;
medium-sized fresh lemon – 1 pc.;
fine salt. If possible, use sea water – 110-120 g;
basil leaves (it is not recommended to use purple leaves, they have a stronger aroma) – 5-7 pcs.;
crushed black pepper – 5 g.

Additionally, you need to prepare vegetable oil (not aromatic) approximately 70-100 ml.

Step-by-step cooking process

The technological section of the recipe consists of the following steps:

The bellies should be placed in a colander and rinsed in cool water. If desired, you can cut off the fins.
Place the washed bellies on a paper towel to remove any remaining moisture.
Then the bellies can be cut into pieces about 5-7 cm long and put the cut into a glass container.
Mix water and vinegar in a jar and pour the resulting mixture over the abdomen. Leave the bellies to marinate for approximately 30 minutes.
After the specified time, the bellies should be placed in a colander and washed. Dry the bellies again and place in a clean glass container.
Combine thyme with granulated sugar, pepper and salt in a small, dry bowl.
Pour the spicy mixture onto the bellies and mix the ingredients thoroughly.
Next, you need to place a flat plate on top of the bellies and place a weight on it. Wait for the bellies to release juice. This process takes approximately 2-3 hours.
After 2-3 hours, you can remove the pressure and put the container with bellies in the refrigerator for approximately 20-24 hours. The container must first be covered with a lid or sealed with cling film.
After the specified time, the bellies need to be rinsed from spices and left in a colander to drain the moisture.
Cut the lemon into slices, and wash and dry the basil leaves.
Next, you need to place salmon bellies, lemon slices and basil leaves in layers in a storage container. Pour oil over ingredients.

The bellies should be stored in a cool, dark place, covered.

Preparation

Let's look at how to salt salmon bellies. First of all, the fish is prepared. To do this, rinse it under running water and place it on a paper towel to remove excess moisture. The skin is not removed from the fish because it contains a lot of healthy fats and proteins. Pour some of the salt into a food container and lay out 1/3 of the prepared bellies. Sprinkle salt on top of them, then repeat the procedure several more times. After this, carefully sprinkle the last layer of fish with salt. Close the container with a lid and leave for 2 hours at room temperature. Then put it in the refrigerator for about a day. The bellies are ready. You can serve them with beer or add them to various salads or make delicious sandwiches.

Salted salmon bellies with beets

Salted bellies together with beets produce an unusual color and unique taste.

What ingredients will you need?

When brining 1 kg of bellies, use:

beets, grated on a fine grater – 400 g;
horseradish root. Also grated – 40 g;
quality vodka – 60 ml;
lemon zest. You can prepare it yourself or purchase it ready-made – 50 g;
sprigs of fresh dill – 7-10 sprigs;
dark granulated sugar – 50-60 g;
table salt – 250 g.

If desired, you can include ground white pepper in the spices.

Step-by-step cooking process

The technological part of salting bellies consists of the following steps:

Rinse the bellies and place them on a paper towel.
Chop the dill sprigs with a knife.
Mix salt with dark granulated sugar and rub the belly with this mixture.
Place the beetroot mixture in a dish and mix it with grated horseradish.
Place the abdomen into the contents from point 4 and mix the ingredients thoroughly.
Next, you need to lay out the cling film and place the contents from point 5 on it. Sprinkle the ingredients with vodka, then sprinkle with lemon zest and chopped dill. Seal with cling film and additionally wrap the package with parchment paper.
Place the bundle in the refrigerator for approximately 48 hours.

Salted bellies with beets are used mainly as a snack for alcoholic drinks.

Other options

Here are a few more options:

Let's look at a very simple way to salt salmon bellies at home. To do this, mix 1.5 tbsp. l. sugar, 2 tbsp. l. salt, add a mixture of peppers to taste, thoroughly rub each piece with the resulting mixture and wrap in foil or paper towels. Fish prepared in this way during the day is salted. Before use, rinse it well under running water.
Lightly salted bellies with citric acid are no less tasty. To prepare them you will need 400 g of fish, a tablespoon of sugar and salt, and half a spoon of citric acid. The resulting mixture is poured over pieces of fish, after which they are put in the refrigerator for about 15-20 hours. Before use, wash under running water.
You can also pickle bellies at home using vinegar. To prepare them you will need a container, preferably glass. First of all, prepare the ingredients: half a kilo of fish, one glass of water, half a spoonful of sugar and salt, 10 peppercorns, a pinch of seasoning if desired. All components are mixed, after which the prepared marinade is poured over the fish and put in a cool, dark place for two days.
Those who love Japanese cuisine will surely enjoy lightly salted belly in soy sauce. To do this, for half a kilogram of fish, take 6 dessert spoons of sauce, one spoon of olive oil, a small ginger root and the juice of one lemon. The bellies are washed, dried and thoroughly rubbed with a mixture prepared from the listed ingredients. The fish can be eaten after 20 minutes. But it is advisable to leave it for 2-3 hours so that it marinates well.
Those who like to surprise their loved ones and guests with new dishes will find the method of salting bellies in cognac useful. To prepare you will need half a kilo of fish, 10 ml of cognac, one teaspoon of salt, white pepper. It's good if you have fresh dill on hand, but frozen or even dried will do. Sprinkle the bellies with the resulting mixture, wrap them in cling film, and leave them in the refrigerator for a day. The taste of the fish is extraordinary. A very pleasant aftertaste and tenderness are only a small part of the advantages.

Salmon bellies salted with citric acid

The recipe with citric acid stands out for its ease of salting bellies. At the same time, the finished product is not inferior in taste to the classic recipe.

What ingredients will you need?

To brine 1 kg of belly with citric acid you will need:

white granulated sugar – 50-60 g;
table salt – 60-65 g;
dry citric acid – 20 g.

Ground pepper can be used as desired. The type of ingredient (black, hot or white) and its quantity should be varied according to taste.

Step-by-step cooking process

The algorithm for salting bellies in citric acid is as follows:

The abdomen must be prepared as standard. The product must be washed and moisture removed.
Transfer the bellies into a suitable container.
Mix granulated sugar, citric acid and salt in a dry bowl.
Pour the dry mixture into the container with the bellies and mix the ingredients thoroughly.
Cover the container with cling film and place the contents in the refrigerator for approximately 20 hours.
After the specified time, the bellies should be placed in a colander and washed.

For storage, the product should be placed in a hermetically sealed container and poured with vegetable oil.

To quickly pickle bellies you need:

Slightly thawed bellies, but still half-frozen, are cleaned of scales.
Rinse with cold water. Salmon fins can be cut out and used for fish soup, or they can also be used.
In a separate bowl, mix coarse table salt (NOT iodized), sugar, black pepper. You can also, if desired, add a little dried herbs (dill, parsley, herbs de Provence).
We take the container in which we plan to salt the salmon, preferably glass. It should be deep enough so that the salmon bellies themselves take up no more than 2/3 of the container volume.
Throw a broken bay leaf and a few black peppercorns onto the bottom and sprinkle evenly with the pickling mixture so that the entire bottom is dusted. Place the bellies in one layer and sprinkle with the pickling mixture.
Lay out the bellies again and sprinkle again. After a couple of layers, you can add another bay leaf and a few black peppercorns.
Then we cover the top with a suitable lid or circle, on which we place pressure. Usually this is a jar of water. Be sure to close the jar with a lid so that water does not accidentally splash into the container with fish.
Leave it all overnight at room temperature.
Then we put it in the refrigerator along with the oppression. You can eat it when all the bellies are completely covered with brine.
Rinse and dry if necessary before serving. Cut into suitable size pieces.

There is also a second way to pickle:

We take fresh and peeled bellies 0.5 kg.
To pickle, mix them with a tablespoon of salt, half a teaspoon of sugar, and ground black pepper to taste.
As the salt dissolves in the fish, transfer it to a plastic bag and put it in the refrigerator.
After two days, the bellies are ready.

Now you know how to quickly salt salmon bellies at home.

The main thing is not to prepare the bellies for future use, it is better to eat them while they are fresh!

How to salt salmon bellies in soy sauce?

This Japanese-style option makes for a very tasty and savory snack. The most important advantage of this recipe is that everything is prepared very quickly. We are confident that cooked salmon will not remain in the refrigerator for long.

Ingredients:

0.5 kg bellies;
5.5 tbsp. spoons of soy sauce;
1 tbsp. a spoonful of olive oil;
3.5 cm of ginger root and lime.

Cooking method:

First, rinse the pieces again. Grate the ginger and mix it with the sauce and oil.
Add lime juice there and mix everything well.
Taste the mixture and, if desired, add salt, brown sugar or red pepper to your taste.
Mix everything well and pour the mixture over the bellies. It is important that they are lightly coated. You can eat it after 20 minutes, but it’s best to keep everything in the marinade for several hours.

How to quickly and deliciously salt salmon bellies at home

We would like to share with you a wonderful recipe on how to salt salmon bellies at home quickly and easily. It doesn’t take much time to prepare this delicacy, but the result will be naturally pure, without any chemical additives.

Men love this fish appetizer, and with salted bellies you can make canapés, sandwiches or even potato pancakes without eggs, which will decorate any feast. We have provided two methods of salting, and it is up to you to decide which option to choose.

How to properly salt salmon trimmings at home?

In order for the result to delight us with its taste, we need to carefully select the main ingredient. When purchasing, make sure that the trimmings have a pinkish tint and do not have any unpleasant odors.

To dry-salt 0.5 kg of salmon trimmings, we need 1 tbsp. l. salt and ½ tbsp. l. Sahara.

We wash the pulp, as scales may remain on it, and dry it with a paper towel. Next, combine the spices with the fillet pieces and mix well. Place in a container, cover and place in a cool place. After a day, the salted trimmings will be ready. Now it can be put in various salads, on sandwiches or eaten as a separate snack.

How to properly salt salmon trimmings in brine?

To prepare this recipe for 1 kg of salmon pieces, take black peppercorns (several pieces), salt (4 tbsp), sugar (1 tbsp), lemon juice (2 tbsp) and water (1 l).

First, boil water and stir all the spices in it. After cooling, strain and add lemon juice. Place the salmon trimmings in a prepared container (preferably enameled), fill it with brine and refrigerate for 24 hours. Before use, the product can be washed (if it turns out to be very salty) and dried.

How to properly salt salmon trimmings with spicy salting?

Spicy lovers can pickle pieces of fillet with spices and herbs. For this recipe we need to take:

salmon pieces – 1 kg;
4 tbsp. salt;
2 tbsp. l. Sahara;
sprigs of parsley and dill - 1-3 pieces each;
ground bay leaf – 1 tsp;
mixture of ground peppers (black, white, allspice) – 1 tsp;
chopped nutmeg and cloves - 1 tsp each.

First, prepare the pickling mixture - combine all the spices. Then roll each piece of salmon in it and place it in the prepared container, sprinkle with chopped herbs. If the mixture remains, you can chop the salmon trimmings on top. We leave this preparation in the cold for a day.

How to salt salmon trimmings in cognac?

For this recipe, for 0.5 kg of fish, take 20 g of salt, 10 ml of cognac, 10 g of ground white pepper and a bunch of herbs. We will also need cling film.

Combine pepper and salt and distribute part of this mixture on the film. Next, pour in some chopped herbs, place half of the trimmings on top and sprinkle with cognac. Then distribute the rest of the spices and pieces of fish. We wrap the edges of the film and wrap everything in parchment. We keep it in the refrigerator for a day. Now the preparation can be tasted.

How to quickly salt salmon trimmings?

Salmon trimmings, regardless of cooking method, are salted quite quickly - within just 24 hours. But this time can be reduced to 2-3 hours if you use small, thin pieces of trim, and place the workpiece under pressure to ensure even salting. Such a product may turn out to be a little lightly salted, but quite suitable for consumption.

Salted salmon bellies with bay leaf

Ingredients

fish bellies - 1 kg,
sugar - 1 teaspoon,
ground black pepper - 1/2 teaspoon,
coarse salt - 2 tbsp. heaped spoons,
bay leaf - 2 pcs.,
peppercorns - 8 10 pcs.,
dried herbs - a pinch.

Preparation

1. We clean the bellies from the skin, rinse them under cold water, and place them in a colander to drain off excess liquid.

2. In a separate bowl, mix sugar, salt, dried herbs, and ground pepper.

3. Take a deep enamel container, pour a little dry mixture onto the bottom, add 1 leaf of coarsely broken bay leaf, 4 - 5 peppercorns, take part of the bellies and spread them in a thin layer on the powdered bottom of the pan.

4. Sprinkle with the mixture again, again lay out a layer of salmon bellies, and carry out this procedure until the end.

5. When all of the fish is layered in the pan, add the remaining peppercorns and bay leaf on top.

6. Cover the dish with bellies with a plate and place it under pressure (I usually use a 3-liter jar of water). We send it to a cold place for a couple of days.

How to salt red fish in brine?

Another simple recipe for preparing delicious fish that is suitable for various dishes. Anyone can cope with salting.

Ingredients:

0.5 kg bellies;
the same amount of boiled water;
4 tbsp. spoons of salt;
3 bay leaves;
10 peppercorns;
1 tbsp. spoon of dill seeds and cane sugar.

Cooking method:

To make brine, you need to put salt, sugar and spices in water, then bring to a boil and cook for 5 minutes.
After this, the brine needs to be cooled.
At this time, rinse the fish pieces and place them in the selected container.
Pour in brine and leave in the refrigerator for 2 days.

Recipe for salted and marinated salmon bellies

Ingredients

salmon bellies - 1 kg,
rock salt - 4 tbsp. spoons,
sugar - 2 tbsp. spoon,
vinegar 9% - 1 teaspoon.

Preparation

1. Wash the bellies well, remove excess moisture with a paper towel. We prepare the container for pickling; it should be spacious enough so that it is convenient to mix the products in it.

2. Place the salmon bellies in a bowl, sprinkle with sugar and salt, mix, sprinkle evenly with vinegar, mix everything again. If desired, you can add dry dill. Place in the refrigerator for 12 - 14 hours.

3. Every 2-3 hours the fish needs to be stirred.

4. After salting, take out the bellies, clean them of salt and sugar (you can rinse them), and remove the skin. We transfer it into a container convenient for storage and put it back in the refrigerator. The finished product can be stored for no more than 5 days.

Now you know how to quickly and deliciously salt salmon bellies at home. The recipes are simple and not complicated.

By the way, watch the video, thanks to which you can cook lightly salted salmon with vodka.

Useful tips and tricks

Salmon bellies (the product can be salted at home, either fresh or after defrosting) are obtained with the required taste and will benefit the body if the following tips are taken into account when preparing them.

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give preference to chilled bellies. They contain more nutrients, and it is also easier to determine whether a product is fresh on sale or not (just smell the selected purchase);
if the recipe includes vinegar, then it is recommended to use apple cider vinegar, then the taste of the bellies will be softer;
the amount of salt and sugar in recipes is allowed to vary according to taste, but completely removing granulated sugar from the list is prohibited, as it makes the taste of the belly more rich and is additionally a preservative;
You can extend the shelf life and improve the taste of salted bellies by adding 15 ml of cognac per 1 kg of raw materials used;
When salting, you cannot use metal utensils, as the bellies will acquire an iron taste;
The bellies should be salted together with the skin, which should be cut off from the finished product;
The bellies of the salmon should be light orange or pink in color. A more saturated color is characteristic of goods for which preservatives were used;
If the bellies are purchased frozen for salting, then they should be thawed in stages. First in the refrigerator for about 6-8 hours, then at room temperature for about 2-3 hours;
for salting, it is recommended to use large bellies, as they contain more fish pulp;
If fresh bellies are purchased, they should be used for pickling within 2 days, provided they are stored in the refrigerator. If the goods are placed in the freezer, then they must be used for pickling within 3 months.

Salmon bellies must be fresh, since when salted the product is not subjected to heat treatment and there is a high probability of poisoning when purchasing expired goods. Also, to avoid poisoning, it is important to properly store the product prepared at home.

Selection and preparation of fish

For salting, it is necessary to use not only high-quality fresh fish, but also the right ingredients. Salmon bellies should be salted exclusively in a glass bowl or plastic container, filling them with coarse sea salt, which is the best natural preservative. When salting bellies, it is not recommended to use any water mixtures or brines, since the fish itself will release a considerable amount of fat and its own juice. You can add spices such as garlic, pepper, bay leaf - and even vodka (if desired) to the salted salmon bellies. The salting process should last from twenty-four to seventy-two hours - no more and no less.