True, buying salmon for salting is also a little expensive, but there is a great way out - to buy pink salmon and salt it according to this recipe. The price for pink salmon is much more pleasant than for salmon, and there is practically no difference. As far as my husband is well versed in fish, but he could not identify pink salmon in the finished snack.

So shall we try?

Salted pink salmon for salmon - a simple recipe with a photo

To salt pink salmon at home, to make it look like salmon, you will need:

• 500 g pink salmon (frozen or fresh - how lucky to buy);
• 1 liter of drinking water;
• 4-5 art. spoons of salt;
• 40-50 ml vegetable refined oil.

How will we cook salted pink salmon at home for salmon

The most important ingredient here is, of course, the fish. We prefer to buy pink salmon on the market, frozen. It usually weighs more than 500 g, but after processing and cutting useful raw materials, alas, it becomes smaller. If you come across a big fish, then all the components can be easily recalculated based on the weight of the cut pink salmon.

You can buy pink salmon as a whole, and without a head and tail. I prefer to buy whole fish. Yes, it will take a little longer to cut it, but then it will be possible to cook a fragrant and healthy fish soup from the head, tail and fins. And it usually costs less than a carcass without a head. Significant savings for the family budget!

You can also buy ready-made chopped fish fillets. The advantage here is that there is no need to take out the bones, everything has already been done before us. Unless the skin is removed, but fillets are often sold even without skin. His price, unfortunately, is even higher than for a carcass without a head. And there is a danger of oversalting in the process, as it may be too thinly sliced.

And what about the happy owners of fresh, not frozen fish? Can I immediately cut and salt? But here's the problem - the skin is very difficult to remove from fresh fish, and this unfortunate misunderstanding often causes irritation. And we need only positive emotions in the kitchen!

Therefore, I advise you to put fresh fish in the freezer for a short time so that it freezes slightly. And the frozen carcass, on the contrary, is taken out of the refrigerator so that it slightly (not completely!) thawed.

The rest of the ingredients - salt, water, vegetable oil - you will probably find at home. With the dry method of salting, you will also need sugar, but more on that later. First, let's look at how to cook salted salmon for salmon according to the recipe with a photo in brine. And let's start with the processing of the carcass.

How to cut pink salmon

When our fish has reached the desired condition, it has become soft on the outside, but slightly frostbitten inside, it can be easily freed from skin and bones.

1. First, rinse it thoroughly under running cool water. Lightly dry with paper towels.
2. Then we take a sharp knife, clean the fish from the remnants of the scales, then ruthlessly cut off the head and tail. Cut out the fins with culinary scissors.
3. Now carefully cut the abdomen with a knife from the bottom, take out the insides, rinse the carcass again.
4. Let's make an incision along the ridge.
5. Carefully pry the skin with a knife, slightly incising it in the place where the tail used to be, and with a deft movement of the hand, remove the skin like a stocking.
6. Then we remove the bones. The easiest way to do this is with sharp knife starting from one side of the fish. Pry the bones with a knife and pull them out with your hands.
7. When there are no bones left on one half, turn the fish over and pull out the ridge with bones with your hand. Then easily remove the remaining thin bones.

Now you can wash the pink salmon again with peace of mind and cut it into pieces.

Determine the size of the fillet yourself - the larger it is, the longer the fish will be salted. As experience shows, optimal width- 0.7-1 cm, otherwise you can oversalt. And ready-made salted pink salmon can be cut into thinner slices for sandwiches.

Salting

When the fish is already butchered and cut, we proceed directly to the magical process: salt the pink salmon - we get awesome salmon!

1. Boil a liter of water in a saucepan, cool it slightly to a warm state. Then add salt and stir well so that there are no grains left. Get saturated brine, which is called brine. To check if it has enough salt, dip a peeled small potato into the brine. If it floated to the surface, it means that the brine turned out the way it should!
2. Now dip the pieces of fish into the brine and leave them there for 15-30 minutes. The thinner the slices are cut, the less they need to be kept. Otherwise, there is a risk of oversalting.
3. Then drain the brine, and put the fish on paper napkins or a towel. Let the paper soak up excess moisture from the slices.
4. In the meantime, prepare a container for the fish - for example, glass jar or Plastic container. aluminum utensils better not to take. Lay the fish slices in the dish in layers, sprinkling each layer vegetable oil.
5. Pour the rest of the oil on top and shake the container well, covering it with a lid. Then put the dish with pink salmon in the refrigerator for at least an hour. It is better, of course, to withstand at least 5 hours. I prefer to put the fish in oil at night, and in the morning you can already feast on it!

If you want to cook pink salmon for salmon faster, put it in the refrigerator for 40 minutes, turn the slices over every 10-15 minutes.

What is vegetable oil for? It is this that gives dry pink salmon the softness and tenderness characteristic of salmon. The oil must be odorless, refined, otherwise the taste of the fish will no longer be the same. If you do not like too fatty fish or are on a diet, you can pour in less oil. There are no strict recommendations here, everything is according to your taste.

Dry Ambassador

For those who have the time and patience, I also offer a dry method of salting pink salmon for salmon. The fish will be salted for about 10 hours, but it will turn out no less tasty!

For the dry method of salting pink salmon, you will need:

• 1 kg salmon fillet;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar;
• Refined vegetable oil.

We cut pink salmon, as described above. Then, in a separate bowl, mix sugar and salt. Take a plastic container, ceramic or glassware, put a little salt on the bottom. Then we will lay the slices of fish fillet in layers, not too close to each other, sprinkling each layer with a sugar-salt mixture. Or you can rub each piece with a mixture of salt and sugar on both sides, then lay them out in layers.

If you have more or less fish, it is easy to count the amount of sugar and salt. The main thing is to observe the basic proportions: two parts salt - one part sugar.

To make the fillet salted faster, you can take more sugar, in proportions of 1: 1. But such pink salmon is less stored. True, it turns out so tasty that it does not stay for a long time. So take the risk!

Now we close the container with the fish with a lid and put it in the refrigerator. After three hours, remove the dishes, turn the pieces of fish over so that the lower ones are at the top and the upper ones are at the bottom. Send it to the refrigerator again, for another 7 hours (you can until the morning).

We take out the finished fish from the container, wipe it with paper towels to remove excess salt. Taste it. If too salty, you can rinse lightly running water. Then put it back in the container, fill it with vegetable oil.

In this form, the fish can be stored in the refrigerator for about a week. And you can serve or make sandwiches in an hour. It turns out tasty and tender, like a real salmon!

Salted pink salmon for salmon in 5 minutes

But what if there is not enough time, guests will come soon? In this case, I offer an express option: salted pink salmon for salmon in 5 minutes. True, this is the time for salting the fish fillet, but then it must also be kept in the refrigerator for 30-40 minutes. That is, the whole process will take you no more than an hour. It's quite possible to do it!

Ingredients:

• 500-600 g of thinly sliced ​​pink salmon fillet;
• 900 g of water;
• 5 st. l. salt;
• 2 tbsp. l. Sahara;
• 30-40 g of vegetable oil.

How to cook:

1. This option is almost identical to our first recipe for the "wet" method of salting pink salmon. But there are slight differences: it is desirable to cut the fish as thin as possible, and add sugar to the brine to speed up the process.
2. Pour the fish fillet slices with warm brine, leave for five minutes.
3. Then we salt the water, and pour a little vegetable oil into the container with the fish, close the lid, shake it, and send it to the refrigerator for half an hour.

Tender salted fish is ready!

And if you got caviar? Salt!

If you come across caviar while cutting pink salmon, you can also pickle it - an added bonus! But first, the caviar must be freed from the film and held a little in a bowl of warm salt water, literally about ten minutes. Proportions: for half a liter of water - 2 tbsp. spoons of salt. Then we carefully drain the water and prepare another brine - especially for caviar.

Ingredients for pickling salmon caviar

• 250 g of caviar;
• 1 tsp salt;
• 0.5 tsp Sahara;
• 0.5 cups of water (boiled).

How to pickle caviar:

1. AT warm water dissolve salt and sugar, cool.
2. Spread the caviar in a separate bowl, fill with brine.
3. Leave for a couple of hours, then drain the brine - the caviar is ready!

You can also try the dry method: gently mix the caviar with salt and sugar without violating its integrity. Cover with a plate, put a small weight on top (for example, a glass of water). After 5 hours you can already make sandwiches.

If, when gutting fish, you find milk, they can also be salted, but already together with pink salmon. Of course, if you love them. I sometimes salt them - the good does not disappear, although in our family no one except my husband eats them. But you can’t serve them to guests anymore, they don’t look very presentable, so this product is only for home use.

On a note

And finally, some useful tips:

Pink salmon is a healthy fish, but rather dry. But it has more protein. Also, pink salmon fillet can be a little bitter. The addition of salt, sugar and vegetable oil can negate all these shortcomings. But it is better not to get carried away with lemon juice, it will dry the fish even more. It is better to add it in a mixture with vegetable oil.

The fish brine must be cool, otherwise the slices can quickly lose their color and shape. Also, for better shape preservation, it is useful to apply oppression with any method of salting the fish.

When salting, you can add different spices to taste. A special set of seasonings for salting red fish is best suited.

That's all. Now that you know the recipe for salted pink salmon, with a photo, it will not be difficult to cook it. It's easy, fun and very tasty! Enjoy your meal!

- 600 grams of fresh-frozen pink salmon,
- 600 grams of water,
- 2 tables. l. salt,
- 0.5 tables. l. granulated sugar,
- 5-6 pcs. peppercorns,
- 1-2 bay leaves,
- vegetable oil to taste.

How to cook with a photo step by step

Boil the right amount of water, add spices and boil for a couple of minutes. When the water is still hot, add salt and sugar. Get a brine, just let it cool to room temperature. Stir several times, bulk will quickly dissolve.




AT cold brine put the fillet of already peeled pink salmon without stones. Leave to marinate in the refrigerator for 4 hours.




After that, we take out the fish, wipe it gently with napkins and cut into slices, cutting off as if from the skin. Throw away the skin.






Put pieces of pink salmon on flat surface and sprinkle with vegetable oil (store-bought and without a strong odor). I usually cover the dish with cling film and put the pink salmon in the refrigerator for another 4 hours.




After that, tasty, soft, juicy and tender pink salmon I put it on the table as soon as possible so that everyone can enjoy its wonderful taste. You can't tell the difference from salmon. Here we have prepared salted pink salmon for salmon in a short time. I want to note that pink salmon in oil can be stored in the refrigerator for 2 to 5 days, so if it happens that there are a few pieces of pink salmon left, then just put them in a glass container, you can pour a little more oil on the bottom. You can enjoy delicious fish at any time and cook with it

You will be surprised how appetizing and tender ordinary pink salmon will become if it is not just sprinkled with salt and put in the refrigerator, but salted according to a proven recipe. I have several of these recipes. A couple of them come up when the guests fall on their heads with the determination of a brick, and you need to act decisively and quickly. The fish will be ready in just an hour! The rest of the methods require more masculinity, it will take a little longer to wait until the tasting - from 1 to 2-3 days. But this is the case when the expectation is fully justified by the delicious - the fish comes out no worse than the "elite" salmon or trout, just as tender, fat, melting in the mouth. For those who want to know how to pickle pink salmon at home simply, tasty and quickly, I suggest studying a few basic recommendations and 4 recipes.

Basic rules for making successful salted red fish

1. The basic proportion for preparing a brine or dry mix for salting is 3 parts salt and 1 part sugar.
2. Put the raw materials salted to the desired taste in a jar and pour refined sunflower oil. Then you get pink salmon for salmon - what to taste, what in texture.
3. Defrost the carcasses not completely. Then the skin is removed easily, and the sliced ​​\u200b\u200bpieces are even and neat. Yes, and the bones are easier to move away from the pulp.
4. To shorten the salting time, cut the fish into thin slices.
5. Ready fish is stored no longer than 4-7 days in a hermetically sealed container.
6. For spicy salting are used: rosemary, thyme, coarsely ground pepper, bay leaf, basil, dill, garlic and other spices in arbitrary proportions.
7. It is not recommended to put acid (vinegar, lemon juice) in the marinade, because. will suffer from it appearance(a whitish unappetizing coating will appear) and, in part, the taste of the dish. Lemon juice is poured over, if desired, an already prepared snack.

Quick salted pink salmon with butter "Like salmon"

"Salmon? Yes?” My husband asked wisely, chewing on a crispy toast with a piece of shiny pinkish fish. “Although no, it looks more like a trout,” he said thoughtfully and dealt with the third sandwich of a very impressive size. And I didn't convince him. All the same, he will not believe that he “utilized” the commercial Far Eastern fish with taste. Yes, a dryish fish will easily become soft and appetizing. Even a connoisseur can hardly distinguish it from the fatter and "noble" salmon.

Required Ingredients:

How to prepare salted pink salmon at home (well, very tasty):

Wash the fish well. It is not necessary to remove the scale. Place it in a bowl of cold salted water for 10-15 minutes. Then remove the skin and backbone by cutting the carcass in half lengthwise. There are practically no small bones in this fish. Cut the fillet into thin portions.
Prepare a water-salt solution - brine. The liquid is better to use boiled and cooled to 28-25 degrees. Salt is desirable to take sea, coarse grinding. Add it to water. Stir until dissolved.
The brine must be concentrated. Drop into it a raw egg. If it floats, then you did everything right.
Fill the fish with brine. Leave at room temperature for 15-40 minutes, depending on the desired degree of salting (weak or strong). I waited for about half an hour.
Rinse the fillets from salt. Throw it in a colander. Let the water drain completely. Transfer to an airtight container - a bowl or a jar. Fill with oil. Cover with a lid. Put in a cold place.
After half an hour, the snack is ready. Salted in this way, the fish is incredibly tasty and tender. Even better than salmon or trout. With it you can cook sandwiches and canapes, use it as a filling for tartlets or thin pancakes. The salads are exceptionally delicious. Before serving, the fish can be sprinkled with lemon juice and sprinkled with fresh dill.

Pink salmon in spicy mustard brine

Fish salted in brine is more juicy and aromatic than dry salting. A moderate amount of spices emphasizes its natural taste and delicate texture. Mustard does not spoil the appetizer at all - it gives it a piquant note and an appetite-stirring aroma. If desired, shift the salted slices with an onion and fill with refined vegetable fat. A very successful, home-style "cozy" combination.

Required products:

Cooking method:

The head and tail are not used for salting. It is better to clean the scales. Cut the fish into roughly equal pieces 3-4 cm thick. In this brine, you can salt the whole fish, but small pieces will be ready to eat much faster. Place them in a deep container.
Prepare the brine. Mix salt, sugar and spices in a saucepan.
Fill with water. Bring to a boil. Stir to speed up the dissolution of dry ingredients. Once the liquid boils, remove it from the heat. Cool to a temperature of 25-30 degrees.
Pour the brine over the fish. Cover it with a flat plate or lid. Install oppression from above. Keep the snack in the kitchen for 30-40 minutes. Put in the refrigerator for 6-12 hours.
Delicious salmon is almost ready. It can be served immediately by pouring oil. I also marinated it with onions. Separated from the skin and bones. I put it in a jar in layers, alternating with a thinly sliced ​​onion.
We tried it when the fish spent a couple of hours in such conditions - delicious, simple, appetizing, relatively fast!

Salted pink salmon dry home salted

Ambassador without the use of liquid is quick, simple and consistently successful. It is very difficult to salt the fish with this cooking option. No need to fiddle with the brine, wait until it cools down and look for a suitable container for salting and storing raw materials in the refrigerator. You can cook whole carcasses, fillets, and small pieces in this way.

Grocery list:

Detailed recipe:

Rinse defrosted fish inside and out. Remove the skin. Cut in half. Take out the spine and large bones. Cut into medium sized slices.
Mix salt (preferably sea) and sugar.
Pour a little pickling mixture into the bottom of the container.
Lay out a layer of fish. Try to pack the pieces as tightly as possible.
Sprinkle with dry ingredients.
Repeat layers until you run out of food or the jar is full. Place a weight on top. Hide in a cold place for 1-2 days. Under the influence of salt and oppression, liquid will be released from the fish. It should be drained. To stop the salting process, the pieces must be washed.
Season the finished appetizer with oil if desired, sprinkle with herbs or onions.

Lightly salted spicy pink salmon fillet in "shock" conditions - tasty, simple and fast

Few people use this method of salting salmon at home. And completely in vain. It has many advantages. For example, a minimum of active cooking. I cut the carcasses, sprinkled with spices and sent them to the freezer. After defrosting, the appetizer is completely ready to eat! The shelf life of such fish in the freezer is quite large - up to 1 month. Uninvited guests are no longer scary! In general, very convenient and, of course, tasty. I advise you to try. Experiments with spices are welcome, but I advise you to start with a sugar-salt mixture.

Would need:

Salting process:

I salted the fillet with the skin. But this method is also well suited for cooking a whole small fish. Clean the carcass from scales. Divide it along the ridge into 2 halves. Take out all the bones. Remove fins and film from inside. Wipe off moisture with paper towels.
Add dill to the salt. Stir. Spread half of the mixture over the fish pulp. Also delicious with grain mustard. A kilo of raw materials will require about 2 tsp. to get a spicy, moderately spicy taste.
Connect the seasoned halves with cuts to each other. With the remaining salting composition, rub the skin on both sides.
Wrap tightly with several layers of cling film. Put the fish in freezer for 6-8 hours.
After partial defrosting, remove the skin from the fillet. Cut. The dish is ready for tasting. But it turns out tastier if you shift the pieces of pink salmon with thinly chopped onions and pour homemade or deodorized oil. The more the appetizer is infused in vegetable fat, the more tender and tasty it turns out.

Salted pink salmon is a very common, inexpensive and useful product. It contains almost all vitamins and useful elements: vitamin PP (nicotinic acid), which improves activity gastrointestinal tract and central nervous system, vitamin B12, sodium, calcium, fluorine, sulfur, phosphorus, iodine, as well as omega-3 polyunsaturated fatty acid. Experts recommend regularly eating pink salmon meat.

Salted pink salmon is especially good, because when cooking significant portion useful substances(like all red fish) disappears. Therefore, many people prefer low-salted pink salmon - both industrial salting and homemade.

When buying salted pink salmon in a store, there is a possibility of using dangerous E additives (see), the interaction of which leads to the formation of the strongest preservative poison - formaldehyde, however, these additives are more often found in industrially salted herring, but do not at all exclude the use in the preparation of others fish species. In this connection it is better to buy the fish yourself and salt it at home.

In the title of the article, I mention salmon. It's not easy to multiply properties this recipe. I stopped buying salmon and trout altogether and now I am content with only pink salmon or coho salmon. The point is that they sell expensive views fish of the salmon family (trout and salmon) today are a rather dangerous product, although their taste qualities significantly exceed those of dryish pink salmon.

Salmon and trout are mainly supplied to store shelves from special salmon farms (they are also called cage salmon, which is different from salmon). It is difficult for an inexperienced buyer to distinguish wild salmon from farm-raised fish.

In Norway, China and Vietnam, rearing salmon in a cage or on a farm is extremely common - this is a big serious business. And where there is business, the interests and health of consumers, as a rule, do not matter much. Maximizing profit is the main goal.

The fats of such fish are obtained from artificial feed, its flesh is sugary in taste, sprawling. This is not surprising - after all, the fish in the cage move little, do not fight for survival, so it muscle mass weak and even the fins are almost atrophied as unnecessary.

Artificial feeds radically change the composition of caged salmon. They add synthetic vitamins and pigments to give fish meat a red color and antibiotics so that the fish does not get sick. Supplements that make fish grow quickly also lead to weight gain in the person who consumes it.

The dye canthaxanthin, which is added to food, is already banned in Europe and the US due to its accumulation in the retina and a serious disease that leads to visual impairment. If canthaxanthin got into the retina from the skin, then from the stomach it also has the ability to get to the retina. Dangerous Canthaxanthin used in fish farms, as it is half the price of the natural astaxanthin pigment.

In 2006, there was a temporary ban on the sale of Norwegian farmed salmon in Russia due to the discovery of high levels of toxic heavy metals in it.

I don’t want to spend a lot of money on the purchase of such a “useful” fish, risking harm to my body, and I decided to buy native pink salmon instead of salmon, which, due to its availability, abundance and low cost, is caught on Far East from its native ocean expanses, and is not grown artificially in farms.

Let's finally start salting pink salmon.

How to salt pink salmon

Ingredients :

• frozen salmon

• salt

• water

• vegetable oil optional

Cooking:

1. Before salting, we separate the fish fillet from the bones.

For salting and not only it is better to take a whole fish: it is not exposed to any pretreatment and is sold completely in the form in which it was caught. If you buy fillets, they usually soak in phosphates and become more porous and absorb water, which leads to weight gain.

Frozen pink salmon is taken in order to defrost it a little, remove the skin from the fish. This is done quite easily: you just need to cut off the head and slightly pick up the skin in the place of the “cut” - it is removed with a “stocking” from the frozen carcass.

In the same frozen state, the bones and the spine are also easily and conveniently separated.

3. Prepare a solution for salting pink salmon. In 1 liter of cooled boiled water we put 4-5 tbsp. coarse table salt (I advise you to always use only this salt - see) and stir it well until completely dissolved.

We put the pink salmon fillet in the solution and leave for a period of 15 to 30 minutes. The time it takes for the salmon to soak in the brine depends on your taste. I love salted fish and 20 minutes is enough for me, but my daughter likes it a little more salty fish held for 30 minutes. Although the difference in the degree of salinity is not large.

4. After laying the fillet on paper towel or napkins, let the solution soak a little and then put the salted pink salmon in a jar or container, adding a small amount of vegetable oil between the layers.

How pink salmon is prepared for salmon, we will consider the recipe for salting at home today. This red fish is relatively inexpensive, it is very useful for our body. It contains various useful elements for human body, in particular, there is iodine in it (normalizing the activity of the thyroid gland), in addition, calcium, sulfur, and fluorine.

Pink salmon meat is rich in protein, it is quite easily digested and goes to the so-called building needs of our body. Its presence favorably affects the musculoskeletal tissue. In addition, this fish has nicotinic acid, it helps to improve the activity of the digestive system.

Home-salted fish is healthier because it does not contain the preservatives that the manufacturer usually adds to extend its shelf life. As is known, on any holiday table the presence of red fish will indicate a delicacy product.

Salmon is much more expensive than pink salmon, besides, it is grown on specialized farms, where the so-called genetically modified compounds can be used as feed, which is not very good. But few people breed pink salmon artificially, so there are more chances to buy it, so to speak, in its real form, grown in a natural environment.

Salting pink salmon for salmon at home

Preparing pink salmon for salting

First of all, pink salmon at home should be defrosted naturally so that all excess liquid is removed. After that, the fish carcass is cleaned of the insides, washed well, then the fins, head, and tail are cut off. Then they carefully remove the skin (you need to master such a technique), remove all visible bones, that is, prepare the so-called fillet, which can be salted in different ways.

The finished fillet layer can be slightly frozen, so it will be easier to cut into pieces of the required thickness. All methods of salting pink salmon will resemble a more expensive and tasty fish - salmon, and all thanks to proper cooking. So, let's get acquainted with some recipes.

Pink salmon fish - recipe for salmon

So, for salted pink salmon, you will need the following ingredients:

Pink salmon fillet - 1 kilogram;
Salt - 3 tablespoons;
Sugar - 3 tablespoons;
Vegetable oil - 100 grams.

To salt pink salmon for salmon at home, cut pink salmon fillet into slices. Then we mix sugar together with salt and choose a container where the fish will be salted. At the bottom of the container, pour a mixture of sugar and salt on top, put a few pieces of sirloin parts and again a layer of salt and sugar. So we repeat until all the red fish is placed in the dish.

We send a container with pink salmon for about three hours in the refrigerator chamber. Then we take out the container. Pink salmon is salty now, and therefore we wet the fillet pieces with a napkin from excess salt and brine. Then we put it in a bowl and pour it with vegetable oil, it is better to take the deodorized version of this product so that the fish does not have the smell of sunflower.

The fish is ready to eat, very fast and tasty. It can be served as an independent dish, garnished with sprigs of fresh dill on top, or you can put the fillet on bread, you get a delicious sandwich. Enjoy your meal!

Salted pink salmon with lemon

Perhaps, pink salmon with lemon is the most popular recipe, but it takes a little longer to prepare than the previous one. You can cook this delicacy yourself, you just have to stock up on the ingredients and make such a salting at home. She will need the following products:

Pink salmon fillet - 1 kilogram;
Salt - 1.5 tablespoons;
Sugar - 1 tablespoon;
Ground black pepper - one pinch;
Fresh lemon - 2 pieces;
Vegetable (deodorized) oil - 100 milliliters.

We cut the prepared pink salmon fillet into thin pieces, which can immediately be used as an independent dish or as an addition and decoration to other culinary inventions. It is necessary to take into account such a moment, the larger the slice is, the longer it will have to be salted.

Next, mix the dry ingredients, in particular salt, sugar and ground black pepper. Sprinkle all the fillet pieces with this mixture. Next, cut the lemon into thin slices. Then put pink salmon in layers in the prepared container, along with lemon slices. In this form, it must lie down for at least ten hours to salt.

Further finished product pour vegetable oil in an amount of 100 milliliters. Then we leave the red fish for another three hours to add salt. After this time, you can taste it as an independent dish, or you can dream up a culinary plan and serve it in the form of rolls with green onions on toasted bread and so on. Enjoy your meal!

Some Helpful Tips

It is better to buy pink salmon in a whole form, that is, in the same way in which it was caught, and not gutted. To speed up the salting of red fish, you can increase the dose of granulated sugar in the recipe, in addition, it will be ready faster if it is placed under a press.

If you decide to salt pink salmon in pieces without making fillets, then you should cut it in a frozen form, then the slices will be more even and beautiful. The longer the pink salmon is salted, respectively, the stronger the taste of salt will be expressed. It is not recommended to do salting for more than three days. Pink salmon in the conditions of the coolness of the refrigerator is salted longer than in the warmth.

In order for the fish to be better soaked, it is necessary to turn it over periodically. If you didn’t keep track of time and the fish turned out to be very salty, but you want to try lightly salted red fish, then after salting it is recommended to rinse it well in chilled boiled water.

If you get bored with these recipes, then you should cook salmon fish in the oven. A different taste will bring new sensations into your life.