As a resident of Sakhalin, although already in the past, I know first-hand about salting fish, I myself had to over-salt a lot, I tried different methods.

To make pink salmon well-salted and tasty, you need to adhere to just a few rules, which I will discuss below. They are not complicated at all, so let's get started.

Preparing pink salmon for salting

Yes, my dear readers. Preparation is important process. Not everyone knows how to cut it correctly, especially if it is with. After all, you want to keep this delicacy intact and also add tasty salt.

Sometimes, especially in coastal areas, they sell fresh, but already gutted fish, so without any headache you can immediately start salting. But not everyone is so lucky; more often we buy fresh frozen in the store, but this is also an option for pickling.

Frozen fish must first be properly defrosted. I don’t recommend using a microwave for this; the fish will heat up in places and will be unsuitable for salting. It is better to defrost naturally, well, if you really need it, then put the fish in a bowl of cold water.

Before salting, you need to cut off all the fins of pink salmon and remove the entrails, either through the belly or by cutting the fish along the spine. The head and tail are removed, then sharp knife you need to carefully separate the ridge from the meat and pull it out. This way you get two pieces of fillet. Here, if desired and depending on the recipe, we leave the fillets whole or cut them into pieces.

How to properly salt pink salmon at home

When choosing a salting method, keep in mind that pink salmon is slightly drier and tougher than sockeye salmon or chum salmon. And there are only two ways:

• Dry, simplest
• Wet, that is, using brine

How to quickly and deliciously pickle pink salmon at home? Which salting method should I choose? I will answer that you will only find out when you try all the methods.

The fish turns out to be especially tasty if you salt it not defrosted, but fresh.

How to salt pink salmon at home in a delicious dry way

Traditional dry pickling recipe

We'll take:

Per kilogram of pink salmon fillet, two hundred grams of coarse salt

Cooking process:

1. We fillet the fish and wash it well.
2. Place both halves on the skin, meat side up, and sprinkle thickly with salt.
3. Place one half on top of the other so that the meat is inside and wrap in gauze or paper towel.
4. Place the fish on a flat plate and put it in the refrigerator.
5. After five hours, turn the package over to the other side.
6. After a day, we take out the fish, unwrap it and wash off the remaining salt.
7. Cut into pieces and pour with aromatic sunflower oil.

Salmon ambassador pink salmon

We use the following ingredients:

• Per kilo pink salmon fillet
• Three tablespoons of coarse salt
• Three tablespoons of sugar
• Bunch of parsley
• Bunch of dill
• Three laurel leaves
• Teaspoon freshly ground black pepper

How to cook this fish:

1. Again, prepare the fillets.
2. We do not remove the skin from the fish; we place the fish on the tray with the meat side up.
3. Mix salt and sugar and sprinkle on meat.
4. Sprinkle pepper on top
5. Spread sprigs of dill and parsley evenly over the entire fillet.
6. Place the pieces with the meat inside and wrap them in gauze.
7. Place the package of fish on a tray and hide it in the refrigerator for two days.
8. After a day, we turn the fish over.
9. After complete salting, you need to remove the fish and wash off all the salt. Before serving, you can sprinkle with lemon juice.

Dry salted pink salmon with mustard

We take the following products:

• A kilo of clean fish fillet
• 2\3 cups coarse salt
• 2\3 cups granulated sugar
• Half a bunch of dill
• Three tablespoons mustard
• Two tablespoons of table vinegar
• Two tablespoons of olive oil

How to cook:

1. We cut the fillet into pieces one and a half centimeters wide.
2. We take an enamel or glass bowl, grease the inside with oil and put our fish there.
3. In another bowl, mix finely chopped dill, salt and sugar.
4. Pour this mixture over the fish and put it in the refrigerator for a couple of days.
5. Mix mustard, vinegar and oil. We take out the finished fish and grease each piece with this sauce.

How to pickle pink salmon in marinade

A quick method of “wet” salting

Ingredients we use:

• One medium fish
• Liter of purified water
• Two tablespoons of sugar
• Three tablespoons of salt
• Tablespoon mustard powder
• Ten black peppercorns
• One laurel

Salting process:

1. We cut the fish, remove the tail, head and ridge, clean the insides and cut off the fins.
2. We wash the fillet and cut it into pieces about five centimeters.
3. Place the fish in a convenient container, maybe a jar.
4. Make the marinade, boil water with spices and let cool.
5. Pour in the fish and put it in the refrigerator for twelve hours.

Salting pink salmon in marinade in the traditional way

We will take the following products:

• Per kilo pink salmon fillet
• Liter of water
• Two hundred grams of salt with sugar

Salting process:

This is an emergency method of salting when you need it urgently. Clean the fish, separate the fillets and divide into pieces. In a convenient bowl, dilute sugar and salt in water and put pieces of fish in there and leave for four hours. Then you take it out and water it vegetable oil and serve it to the table.

Pink salmon in spicy marinade

We will need:

• Kilo fish fillet
• Half a glass of sugar and salt
• Liter of water
• Two tablespoons of prepared mustard
• A pair of bay leaves
• A few black peppercorns

Salting process:

• We cut the fish into fillets.
• Put the water with sugar and salt on the stove, let it simmer for about five minutes, then turn it off and add mustard, bay leaf and pepper.
• Let the marinade cool and pour in the pieces of pink salmon.
• Leave it in the refrigerator for a day, then you can eat it.

1. You can salt both chilled and frozen pink salmon. When purchasing, it is better to choose fish with a head and entrails to make it easier. The eyes of fresh fish should be shiny, the gills and meat should be pink, the skin should be intact, and the carcass itself should be elastic. The ice crust, if any, should be smooth and uniform. The carcasses should smell pleasant, naturally.
2. Do not defrost pink salmon in the microwave or warm water. It should gradually thaw in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
3. After cutting, rinse the pink salmon under running water and dry with a paper towel.
4. Salt the fish in a glass, enamel or plastic container.
5. Choose medium or coarse salt.
6. Take your time. Be sure to wait until the brine has cooled completely. Otherwise, the pink salmon will be cooked.
7. The easiest way to carry weight is to use a jar or a tight, well-tied bag of water.
8. Salted pink salmon can be stored in the refrigerator for no more than 5 days.

povarenok.ru

On classic way Salting will take several days, but the result is worth it.

Ingredients

• 1 pink salmon;
• 3 tablespoons salt;
• 1 tablespoon sugar.

Preparation

Remove the head and giblets from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Rub the fish thoroughly with the resulting mixture and place in a wide container.

Press down with a weight and leave for half an hour at room temperature. Remove the weight and place the container in the refrigerator for 3 days.

Turn the fish 1-2 times a day to better salt it. Remove the skin from the finished pink salmon and pat the fish dry with a paper towel.

russianfood.com

The fish will turn out very tender, and dill will add a fresh note to its taste.

Ingredients

• 1 pink salmon;
• 3 tablespoons salt;
• 3 tablespoons sugar;
• 1 bunch of dill.

Preparation

Cut off the head of the fish, remove the giblets, skin and bones and cut into fillets in large pieces. Place them in a small deep container, greasing them thoroughly with oil.

Mix salt, sugar and finely chopped dill. Sprinkle pink salmon with this mixture and cover the container with cling film. Press down with a weight and refrigerate for 1-2 days.

Cognac and vegetable oil will make pink salmon look like salmon.

Ingredients

• 1 liter of water;
• 5 tablespoons of salt;
• 2 tablespoons sugar;
• 1 pink salmon;
• 1 tablespoon cognac;
• a few tablespoons of vegetable oil;
• a little ground black pepper.

Preparation

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish of skin, entrails and bones. Cut the fillet into small pieces and place in a deep container.

Combine the cooled brine with cognac and pour pink salmon over it for 20 minutes. Then transfer the fish to a sieve to drain excess liquid and dry with a paper towel.

Grease the bottom of a small container with a lid. Place the fish pieces there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Cover it with a lid and put it in the refrigerator for an hour.

The fish will be moderately salty and quite dense.

Ingredients

• 1 pink salmon;
• 2 dried bay leaves;
• a few black peppercorns;
• 2 tablespoons salt;
• 4 tablespoons sugar;
• a few tablespoons of vegetable oil.

Preparation

Cut off the head of the pink salmon, remove the giblets, skin and bones. Cut the fillet into small pieces.

Throw the bay leaf and pepper into a small jar. Roll the fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a weight and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not stir the contents of the jar. Close it and put it in the refrigerator for a day and a half.

Thanks to the spices, pink salmon will be even more aromatic.

Ingredients

• 1½ liters of water;
• 2–3 dried bay leaves;
• 1 teaspoon peppercorn mixture;
• 6 tablespoons salt;
• 3 tablespoons sugar;
• 1 pink salmon.

Preparation

Pour boiling water over bay leaf, pepper, salt and sugar, stir well to dissolve the crystals, and cool.

Cut off the head of the fish and gut the carcass. Cut it into large pieces and put it in a jar. Pour the cooled brine over the pink salmon, close the jar and shake. Place in the refrigerator for at least a day.

Unusual ingredients will make the fish piquant.

Ingredients

• 1 pink salmon;
• 300 ml water;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 1 tablespoon dry mustard;
• 1 tablespoon vinegar 9%.

Preparation

Remove the head, giblets, skin and bones from the fish. Cut the fillet into medium pieces. Pour water at room temperature into a small deep container and dissolve salt and sugar in it. Add mustard and vinegar and stir.

Place pink salmon in the prepared mixture and press down with some weight. Place in the refrigerator for 3–5 hours.

russianfood.com

According to this recipe, pink salmon is salted whole. If you cut it into pieces, it will be saltier.

Ingredients

• 1 pink salmon;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• a few black peppercorns;
• 1–2 dried bay leaves.

Preparation

Cut off the head of the fish and gut the carcass. Mix salt, sugar, pepper and crumbled bay leaf. Rub the pink salmon thoroughly with the resulting mixture.

Wrap the fish in parchment. Press down with a weight and leave to salt at room temperature for a day. Before eating, rinse the prepared pink salmon with water.

Pink salmon is a species of the salmon family and is considered the most valuable breed commercial fish. It has very tasty tender meat that is easy to fry, boil and salt. Therefore, those who like to enjoy slices of pale pink fish with olives and lemon are often concerned with the question: “How to deliciously pickle pink salmon so that the table turns from everyday to festive?”

Preparing the fish

1. First you need to prepare the carcass. Rinse it thoroughly, cut the abdomen with a sharp knife from the anal fin to the head and pull out all the insides.
2. Cut off the tail and head of the fish, remove the spine and fins. Wash the carcass again and dry it lightly with a napkin. You will have two clean, skin-on red fish fillets, fully prepared for salting.
3. They can be left as is or further divided into portions. After this, you need to decide how to pickle pink salmon. At home, this can be done either dry or in brine.

Dry salting

Let's first look at the option of how to salt pink salmon at home using dry salting. This is the simplest and quick way, but you will get great pleasure from the delicate taste of the fish. You will need sugar, salt and some sunflower oil. Prepare in advance the dishes where the fish will be salted. It is advisable that the container be enamel or glass. Do not use aluminum to avoid oxidation. Pour some sunflower oil into the bottom of the bowl. Mix sugar with coarse salt in a 1:2 ratio, add spices if desired, but do not overdo it. Sprinkle the prepared mixture and lightly rub the fillet pieces. Carefully place the fish in a prepared bowl. You can coat the top thin layer olive or sunflower oil. Cover the container with the fish with a lid and leave it in the kitchen to brew for about an hour and a half. Then put it in the refrigerator for a day. Every other day cold appetizer pink salmon is ready!

Pink salmon in brine

Another great way cooking red fish will tell you how to pickle pink salmon in brine. The recipe is simply great! The fish turns out very juicy and incredibly tasty, without any foreign spices. Exceptionally rich lightly salted taste pink salmon!

Required Products

For 1 kg of pink salmon fillet you will need:

• 1/2 liter of water;
• 1 tablespoon vinegar;
• 100 g salt;
• 50 g sugar.

Cooking method

You need to first boil water and stir salt in it, add vinegar. Let this saturated solution cool to room temperature, then pour it over the fish. Keep the bowl with pink salmon in the kitchen for an hour or two, and then put it in the refrigerator for two days. After this time, try a piece of fish. If it seems a little under-salted, just leave it in the brine for another day. Then drain the brine, place the fillet on a plate and lightly sprinkle with olive oil. Can be garnished with dill, lettuce or green onions. Your pink salmon dish is ready and can be served! Now you also have knowledge on how to pickle pink salmon at home. And guests and household members will definitely appreciate your culinary skills, because the fish you cook will be much more appetizing than store-bought!

Here are some distinctive features of fresh fish:
- the fish carcass must be free of stains and foreign odors;
- the eyes look transparent, not cloudy, but the gills are bright red;
- to the touch (thawed fish) should remain elastic and dense;
- the color in the section should be soft pink;

Both chilled and frozen fish are suitable for salting.
If your fish is frozen, you should defrost it in a natural way- let it be slow, but still the most correct. Force defrosting using a microwave or hot water I don’t recommend it - ultimately it will affect the taste of the dish and nutritional value.

You should choose any container for pickling - enamel, glass, plastic. But you should not use metal utensils; they may develop a specific, unpleasant taste.

For salting, of course, it is best to take the sirloin.
To do this, if you have a whole carcass, you will have to separate this fillet.

First of all, you need to cut off the head, separate the fins and tail. Under no circumstances should you throw them away, just put them in a separate bag. Next, you should rip open the belly and remove all the entrails, this is if you bought fish that was not gutted in the store. Now let's get down to the actual thinning.

To do this, use a large sharp knife to cut the carcass from the back, stepping slightly to the side from the line of the dorsal fin along the radial bones of the fish; Our task is to keep as much “meat” as possible and, at the same time, get rid of the bones as much as possible.

So we gradually reach the spine. Folding back the meat on the skin, we carefully cut along the ribs - and so on until the very cut of the abdomen.
We repeat the same thing with the second half of the carcass, only bending the spine and ribs to the side.

Then the trimmed “skeleton” can be placed in a bag with the rest of the trimmings (head, fins) and sent to the freezer for the time being - after all, this is an excellent basis for fish soup or fish soup.

Like it or not, no matter how hard we try, small bones still remain after thinning. They can be removed with tweezers without any problems.

If the cut carcass is small, it can be left whole for salting. The larger one must be cut into several parts.

If you have already noticed, we will not trim the skin. Firstly, it will be more convenient to cut the finished fish into thin slices. Well, and secondly, it is the skin that prevents the evaporation of moisture and the fish remains juicy.

Now about what spices you will need for pickling. Nothing unusual - salt, sugar, black pepper (optional) and bay leaf. The only important thing here is that the salt should be coarse or medium-sized and without various additives, such as iodine and fluorine. It is this salt that improves the taste and absorbs moisture from the fish well, i.e. has a preservative effect.

Now about the proportions of salt and sugar. Sugar to salt is taken in a ratio of 1:3. You can, of course, not use it at all or add a smaller amount, but... I would advise you not to neglect this - after all, sugar gives the fish a delicate taste.

Now about the most “difficult” part - the salting process. Place the pieces of fish in the selected container and sprinkle with the required amount of salt and sugar. Then add a little chopped bay leaf and, if desired, black pepper.

The salted fish now needs to be put under pressure. Let it stand for a couple of hours at room temperature, and then you can put it in the refrigerator (without pressure). In about a day (depending on the thickness of the fillet) the fish will be ready. You can, of course, do without using pressure - the salting time will just take a little longer.

Under the influence of salt and sugar, quite a lot of liquid (brine) will appear in the container - there is no need to drain it.

Before slicing, just lightly blot excess liquid from the fish and lightly “sweep away” the spices (bay leaf and pepper).
This fish can be stored for about a week in the refrigerator.

It is convenient to cut thin slices with a sharp knife straight from the skin. When serving, you can sprinkle the slices with lemon juice and olive oil, and garnish with fresh herbs.

Fish salted in this way goes well with avocados, apples, rice, tomatoes... and just a simple sandwich with fresh bread is an excellent snack option, even on a holiday table.