Delicious salted salmon recipe. The fastest and most delicious ways to salt salmon at home

Development

Salmon is a fish from the salmon family. It has quite impressive dimensions. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or Atlantic salmon) lives on average fourteen years. It contains a lot of useful microelements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How to prepare salted salmon at home will be discussed in this article.

Fish selection When choosing salmon you need to pay attention to appearance

individuals The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, the salmon should have a pleasant aroma. Speaking about how to properly salt red fish at home, it should be mentioned that the fillet part is usually used for this. However, steaks, bellies, and various trimmings are also perfect. But you shouldn’t salt the salmon head - it’s better to leave it on the ear. Different methods of salting red fish will be outlined in this article.

Thinning Before cooking, fish must be filleted. For this a long one will do

1. and a wide knife. The tool should be longer than the distance from the back of the salmon to its belly. Now you can begin cutting the fish step by step.
2. First of all, the carcass must be rinsed in cold water and then wiped dry.
3. Then she needs to cut off her head and gills.
4. After this, the fish should be cut into two parts along the spine.
5. Then the salmon ridge needs to be cut off and the remaining ribs removed using tweezers. This must be done carefully, since the ridge has very sharp protrusions that can easily be cut or pricked.

Next, you can remove the skin and scales from the fish.

The fillet is ready for salting. If desired, you can also remove the abdomen. Some people consider this part of the carcass to be too fatty. Now you can start talking about how to properly salt salmon at home.

Cooking methods Red fish can be salted with three different ways

1. : wet, dry and mixed. Wet method.
2. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed in factories. The salmon carcass is rubbed with salt and spices. This is the most popular option for salting the product. It is suitable for lovers of lightly salted red fish.
3. Mixed method. It involves complex technology for preparing the product. This method will not be presented in this article.

It should be remembered that strict adherence to all conditions for creating a dish always guarantees a good result. It doesn’t matter why you need to salt salmon: for sushi, for beer, or just to enjoy. Before cooking, you should carefully study the recipe and follow it exactly.

How to salt fillet

Salted salmon is prepared quite simply at home. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to over-salt such fish. In any case, its meat will absorb only the required amount of salt. The recipe for salting salmon at home described below involves the following step-by-step steps:

1. First of all, fresh or defrosted fish must be filleted. In this case, there is no need to remove the skin with scales.
2. Then you should sprinkle the salmon with sea or regular coarse salt. Its quantity should be calculated based on the size of the fish. For every kilogram of fillet you need to take three to four tablespoons of salt.
3. Now the fillet halves need to be wrapped in a paper napkin and placed in a plastic bag, enamel or plastic container. After this, the container with fish should be placed in the refrigerator and left there for 13-17 hours. The cooking temperature should be maintained between five and ten degrees Celsius.
4. Then you need to remove the salmon from the refrigerator and carefully remove excess salt from it using a brush. Under no circumstances should you rinse fish with water. It can be immediately cut into portions and served.

   

   This is how salted salmon is prepared at home. Below you will learn a few more recipes for salting this delicious fish.

   How to salt a steak

   The dry method of salting salmon was described above. But it is preferable to cook steak in brine.

   Ingredients:

   • vinegar - 1 tablespoon;
   • sugar - 1 tablespoon;
   • salt - 3-4 level spoons;
   • water - 1 liter;
   • spices (coriander, allspice, bay leaf) - to taste.

   Cooking method:

   
   

   Salted salmon at home turns out to be very tasty. Even a novice housewife can quickly master the step-by-step recipe for preparing the dish.

   How to salt salmon pieces

   Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and salt such fish entirely. Fortunately, salmon pieces (the so-called trim) are sold in stores and markets. They are also great for cooking. Salting salmon at home will take very little time. A quick cooking recipe assumes that the fish will be ready to eat in just a few hours.

   Ingredients:

   • fish (pieces) - 1 kilogram;
   • sugar - 1 tablespoon;
   • salt - 2 tablespoons.

   Cooking method:

   The fillet pieces should be sprinkled with a mixture of sugar and salt, placed in a container, pressed with pressure and refrigerated for three to four hours. After this, salted salmon, prepared at home, can be served.

   

   How to salt bellies and backbone

   The advantage of these parts of fish is that they cook instantly. Salted salmon bellies and ridges make an excellent snack with beer. They are also prepared dry.

   Ingredients:

   • bellies and ridges - 1 kilogram;
   • salt - 2 tablespoons;
   • sugar - 1 tablespoon.

   Cooking method:

   Parts of red fish should be covered with a mixture of salt and sugar, then placed tightly in a container and placed in the refrigerator for several hours. The dish is ready!

   

   Now you know how to properly salt red fish at home. Even the bellies and ridges of Atlantic salmon are suitable for this purpose.

   Salting with sugar and spices. Ingredients

   Now we’ll tell you how to salt salmon and trout at home with sugar and various spices. To do this you need to prepare the following ingredients:

   • red fish fillet (trout or salmon) - 1 kilogram;
   • lemon juice - 1 tablespoon;
   • dill - 1 sprig;
   • sugar - 2 tablespoons;
   • freshly ground black pepper - 1 teaspoon;
   • salt - 5 tablespoons;
   • bay leaf - 3 pieces;
   • parsley - 1 sprig.

   Salting with sugar and spices. Cooking method

   1. First of all, you need to make a pickling mixture. To do this, mix pepper, salt and sugar together.
   2. Then both halves of the fillet should be rubbed with this mixture.
   3. Next, you need to place a piece of fish, skin side down, in an enamel or plastic container.
   4. After this, you need to cover the red meat with chopped herbs and laurel leaves.
   5. Now you should sprinkle the food with the rest of the pickling mixture and sprinkle with lemon juice. You can use cognac or red wine instead.
   6. Lastly, place the other half of the fillet in the container, skin side up.

   The recipe for salting salmon at home involves different time preparations. On average, it is kept in the refrigerator for two days. However, lovers of lightly salted fish can enjoy it within a day. If you need a saltier version (for example, to go with beer), you can keep the salmon or trout in the marinade longer. However, it should be remembered that every twelve hours the fish should be turned over so that the lower and upper pieces of fillet change places.

   Next, the salted salmon, prepared at home, is taken out of the refrigerator and wiped with a towel. Then it should be cut into pieces and served. You can also store it in a clean container and leave it in a cool place.

   

   Now you know how to properly salt salmon at home. This extremely healthy and tasty product will make your diet more balanced and nutritious. Bon appetit!

Salmon has a unique, delicate taste. Many wonderful dishes can be prepared using this seafood. Bake the pieces under cheese in the oven, fry the steaks on a popular stove, pickle them and eat them as a snack. The salted fish turns out very tender, it just melts in your mouth. For a variety of tastes, you can add various seasonings and spices. This is especially easy to do at home; the process does not require additional accessories or special utensils.

The calorie content of each option does not exceed 200 Kcal, so even the fattest salmon can be considered dietary dish, at the same time saturating the body, filling it with microelements and vitamins.

There are several options for salting; depending on your preferences, you can make the salmon lightly or medium salted. Some culinary recipes Let's take a closer look.

In brine

The strong, rich taste of the dish combined with the aromas of herbs allows you to enjoy a pleasant breakfast or put on festive table noble snack.

Ingredients:

• water;
• sugar;
• salt;
• salmon;
• pepper.

We gut a carcass of approximately one kilogram, cut off the head and fins, cut it into steaks, rinse, dry and place in a container. Prepare the brine: mix 1 liter of water, 40 grams of salt, a tablespoon of sugar, 3 grams of pepper.

Pour the marinade over the pieces, cover with a lid, and keep in the refrigerator for a day. You can serve whole pieces, divide into slices, cut into thin strips. For the celebration we decorate with lemon and herbs.

With cognac

The fish turns out lightly salted, softened with noble alcohol, has a slightly tart, spicy taste.

• steaks;
• cognac;
• coarse sea salt;
• Bay leaf;
• sugar;
• pepper.

We prepare seafood: clean, wash, cut into pieces. You can separate the meat from the bones - make sirloin steaks or leave the backbone and leave the skin. Place the meat side up, sprinkle with cognac (15 milliliters), then add some salt (1.5 tablespoons), sprinkle with sugar (25 grams), pepper (1 teaspoon).

We put the bay leaf on top, turn it over with the peel facing up, press it down heavily, put it in the refrigerator, let it sit for about a day. Drain the accumulated liquid and salt for another 24 hours. Serve with bread: tartlets, sandwiches, canapés.

Fast

This cooking method is different minimum quantity time spent. It will come in handy if you need to quickly set the table; the fish will be ready in three hours. The dish turns out lightly salted, but...

Ingredients:

• salt;
• water;
• sugar;
• salmon.

We prepare the fish for salting, remove the skin, and achieve clean meat. Dissolve the spices in cold water, keep at room temperature, then put in the refrigerator. After three hours you can serve.

The appetizer turns out to be tender, lightly salted, and a wonderful decoration for a holiday table. Can be used for canapés, sandwiches or consumed on its own.

Dry

This recipe is distinguished by the absence of water in the composition. Nevertheless, the steaks turn out to be pleasant to the taste, refined with a slight sourness.

Ingredients:

• lemon;
• sugar;
• fish slices;
• salt.

In this case, the cleaned salmon is thoroughly rubbed with all the ingredients, lemon is added so that the fish does not fall apart and has a refined sour taste. We keep it under pressure for 12 hours, take out the pieces, clean them of excess seasonings, and leave them to salt for a day.

If desired, you can add just a little dry herbs: coriander, oregano, dill. When serving this fish in a canapé, do not add lemon; it was already added during salting; it will better highlight the taste of the olive.

Pepper mixture

The most spicy, the fish is good for beer snacks and sandwiches.

• half a kilo of fish steaks;
• peppercorns: black, white, pink, green;
• sea ​​salt;
• cane sugar.

Thaw the steak at room temperature or in the refrigerator. We do not use water or a microwave for defrosting; the fish may fall apart. Press the peas carefully; for this you can use a chop mallet, the bottom of a glass, and first wrap the peppers in cling film. Mix the ingredients: pepper, sugar, salt, pour half of it onto the bottom of the mold.

Place the pieces on top, sprinkle with the rest of the mixture, wrap in film, and leave to settle in the refrigerator for a day. We take it out and drain the released liquid. You can serve it cut into pieces, whole, or on sandwiches. For honey lovers, you can replace brown sugar with it.

With laurel

The next method is spicy and piquant. We choose coarse salt, so the fish will be soaked gradually without over-salting.

Ingredients:

• kilogram of seafood;
• allspice, white pepper;
• coarse salt;
• Bay leaf.

We cut off the fins from the carcass, remove the entrails, head, and tail. Wash thoroughly, dry, cut into slices. Place skin side down on film, first sprinkle it with a mixture of seasonings, and also sprinkle spices on top. Carefully wrap the pieces, place them in a container, and put them in a cool place.

After a day, you need to take out the fish, clean it of excess herbs and spices, rinse it a little and serve. Decorate with dill, lemon rings, chopped or whole olives.

Pieces

Very lucky quick option. In two hours, an excellent appetizer for guests will be ready. The fish will be rich in flavor as fine salt is used.

• salmon;
• seasonings

It is necessary to gut the fish, remove scales, remove bones so that only the fillet remains. Cut into small slices and place in a container or container. Sprinkle generously with salt and pepper and place on top of each other, layer by layer. Close, leave at room temperature, wrap in a cloth or towel. Within 60 minutes, the pieces have time to be sufficiently salted.

Traditional

Ingredients:

• steak;
• pepper mixture;
• sugar;
• salt.

Take a steak weighing 500 grams. You can take more, then the amount of other components increases in proportion to the weight of the salmon. Wash and dry the fish. Take 1 teaspoon of peppercorns and grind until coarse crumbs are obtained. Mix pepper, 2 teaspoons cane sugar, 2 tablespoons fine salt.

Pour half of all the seasonings onto the bottom of the container, place the steak on top, and cover it with the other half of the mixture. Cover the bowl with cling film and put it in the refrigerator for about a day. Through certain time we take it out, we put it away excess liquid, the fish is ready.

Now you can cut it as conveniently as possible and serve it in any form. Can be used in salads, appetizers, different dishes. Such salmon will be appropriate everywhere and in any situation.

No matter how you salt the fish, it will turn out excellent; only an excessive amount of seasoning can ruin a salmon steak. Use herbs that are not too spicy, do not overfill them. It is better to crush all the spices in a mortar, so it will be clear how much to pour and the aroma will spread faster and more evenly.

As a canapé, you can use it with olives, lemon, fresh bread or shrimp. To serve as tartlets, place on the bottom butter, it will turn out softer and juicier.

Salted fish is an excellent decoration for a gala evening, an island of gourmet cuisine in whatever form it is served.

Today I decided to pickle salmon at home and what came out of it?

And it turned out, my friends, a first-class lightly salted delicious fish homemade- Delicacy! You definitely can’t buy this in a store, even if you choose from the best manufacturers.

The salmon (I took exactly this kind of fish with red meat - I like it the most) came out surprisingly the first time, just to lick your fingers! Moderately salty, moderately fatty and very, very tasty.

That’s it, I’m sharing the recipe, maybe someone wants red salted fish right now.

Recipe for homemade lightly salted salmon using the dry method

By the way, salted salmon will be ready in 7-10 hours. If you salt it in the morning, then you can serve it for dinner!

Ingredients:

• Salmon (fish fillet) – 1 kg.,
• Lemons and oranges - 3 pieces each,
• Salt - 4 table. spoons,
• Sugar - 1-2 table. spoons,
• Peppercorns (preferably white, if you can’t find them, take black) - 6-7 pieces,
• Coriander - 1 teaspoon,
• Lime - 2-3 pieces.

Dry cooking method: How to salt salmon at home

You can try cutting the fish into pieces first and then salting it. They say that you get a different taste if you add vodka or make a brine and pour the salt directly into the jar (then definitely in pieces).

It’s all the same, even if you choose my recipe for salting salmon, even in brine - the dish is simply “bomb”, I’m telling you for sure! Try cooking it at least once, and you will refuse store-bought options. Moreover, it is obviously cheaper at home!

In addition, there are a couple more recipes for salting red fish (again, salmon, but it turns out not bad either way).

And it would be a sin not to use such an exquisite product!

How to pickle salmon at home: recipe with vodka

As you may have guessed, the main ingredient in this version will be vodka – our little white one. Costly, many will think? Don’t think about it - just try it, look at the prices in stores and what you get. Say thanks later!

Products:

• Salmon (or trout) - 1 kg. - fillet or closer to the tail,
• Vodka - 50 grams (enough for this volume of fish),
• Salt - a couple of table. spoons,
• Sugar - 1-2 table. spoons,
• Spices - to taste.

Cooking method:

1. Wash and clean the fish and prepare it for quick salting.
2. Take a glass tray (for example, for baking in the oven). Add salt, sugar and spices and mix.
3. Rub the salmon on all sides with this salty mixture and sprinkle vodka on top.
4. It’s better to cover it with a lid or cling film, and put pressure on top (not very heavy).
5. Place in the refrigerator for 10-12 hours. If you salt it in the evening, then by the morning you can already make sandwiches with lightly salted red fish.

All the “juice” of this recipe is in vodka. It gives vodka an extraordinary taste and also makes the fish meat more elastic - it prevents it from falling apart. The salmon will completely absorb the vodka, and you won’t even smell the alcohol.

Here's another recipe, but in a jar.

How to pickle salmon or trout in a jar in brine at home - in pieces or whole?

Honestly, this salting method is the fastest - 2 hours and the red salted fish is ready on the table! Marinade or brine, call it what you want, gives the fish the opportunity to be salted (soaked) evenly. If you wish (and I insist), prepare the brine in the same way as for pickling or preparing lightly salted cucumbers or tomatoes.

Ingredients:

• Red fish - half a kilo,
• Salt 2 table. spoons,
• Sugar - 1 table. spoon,
• Water - 300-400 ml.,
• Bay leaf, peppercorns or other spicy seasoning - optional.

Recipe for making lightly salted salmon at home:

1. Again, as in previous options, wash the fish.
2. Cut into pieces (you can, of course, whole, but it will take longer to salt than slices).
3. Boil the brine. To do this, bring sugar, salt and water to a boil and boil for 3-4 minutes.
4. We prepare the container (if you will eat it right away, use a regular glass or plastic bowl, and if for the winter, then a properly sterilized jar).
5. Lay the fish in layers. A layer of fish, a layer of spices.
6. Fill with brine (marinade) and put in the refrigerator.
7. After 2 hours you can serve and make red fish canapés.

Almost everyone loves this tasty and very healthy fish. Its appearance on any table turns the table into a festive one. It is eaten fried and boiled, steamed, it can be present on the table as a separate snack, or it can be part of various salads, but most often salmon is consumed salted. People who are interested in cooking will sooner or later have a question about how to salt salmon at home quickly and tasty.

Briefly about salmon

Salmon belongs to the species salmon fish. It is also called royal, Baltic or Atlantic salmon, and even the queen of salmon. The fish is quite large, can reach a length of up to one and a half meters and weigh up to 43 kilograms.

Salmon is a sea fish, but it swims into rivers to spawn, where it can spend a long time. The number of this fish in Lately decreased significantly due to large catches. Currently, the bulk of salmon sold in retail outlets is of artificial origin. It is grown in Chile and Norway in special sea cages.

Salmon (and especially salted salmon that has not been cooked) is not only very tasty, but also extremely healthy. When eaten salmon is a source of melatonin, selenium, fatty acids, a whole set of vitamins. Salmon is low in saturated fat but very high in protein. A piece of fish is enough to provide the human body with protein for the whole day. It is not surprising, because when salmon swims from the ocean to rivers to spawn, it can completely go without food for a year, making do with its own energy reserves.

How to choose a raw carcass

In any business, without good raw materials, you will not get a good result, so the choice of chilled or frozen salmon must be approached with all responsibility. Salmon is mainly sold frozen, since chilled salmon has a shelf life of only two weeks. There are a few general rules that must be observed when choosing it:

• If the scales of the fish are dry and the meat has a yellowish tint, this indicates that the conditions for its storage were not met; such a carcass was repeatedly frozen and thawed. Of course, this will significantly worsen its taste and nutritional qualities. There should also be no yellow spots on the skin. Such fish is not suitable for preparing salted salmon at home.
• You need to smell the fish. A salmon carcass stored under the required conditions will have a faint cucumber aroma; there should be no other foreign odors.
• Fresh fish will have clean eyes, there should be no film on them, especially blood, the color should be yellow. The meat of this fish is pale orange in color.
• If the store sells not frozen, but chilled carcasses, you can press the scales with your finger. Fresh salmon will be soft and elastic, and the finger indentation will quickly disappear. And the gills of a normal fish will be dark red in color.

Features of cutting

Salmon is sold both whole and already cut. If you were unable to buy salmon steaks or fillets, but bought a whole carcass, you will have to skin it yourself before salting. It is best to defrost the carcass gradually, in the refrigerator. After defrosting, the carcass is first thoroughly washed with cool water, then excess moisture is removed with a paper napkin or towel.

Cutting salmon step by step is carried out in the following sequence. Using a long sharp knife, the head is cut off, the gills are cut out, and the fins are removed. After this, the carcass is cut along the ridge into two approximately equal parts, the ridge will remain on one of them. The entrails are removed, then the ribs are carefully removed with tweezers, after which, if necessary, the skin can be removed (according to some recipes, the skin is removed, according to others, it remains on the meat). And also before salting, it is advisable to cut out the fatty belly - this part is called salmon meat.

Fish pickling recipes

There are many recipes for salting this fish. For dry salting recipes, you need to use coarsely ground rock salt; if you need to marinate salmon, then fine salt will do. Iodized salt should not be used for marinades or dry salting methods.

Lightly salted Scandinavian style

This is one of the ways to salt fish under pressure. It is best to properly salt fish according to this recipe in large pieces. There is no need to throw away the skin from the fillet at the end of cutting; it will come in handy. For pickling you need to prepare the following ingredients:

Mix alcohol, sugar, salt and all seasonings in a bowl. This gruel is carefully rubbed onto the fillet pieces on all sides, the pieces are folded, first wrapped in skin, and on top of it with cling film. The resulting bundle is placed in a suitable container, pressure is placed on top and placed in the refrigerator for 36-48 hours.

Classic pickling option

This method applies to dry pickling recipes. Large pieces of fish are required; there is no need to remove the skin from the fish. To obtain a product with tender and flavorful meat, a minimum of ingredients is required:

• 0.5 kilograms of salmon fillet with skin;
• 3 tablespoons salt;
• A bunch of fresh dill;
• 1 incomplete spoon of sugar.

Place half of the dill with whole sprigs on the bottom of the pickling container, cut the other half of the dill. Mix salt and sugar and rub the fillet on all sides with this mixture, place the first piece on the bottom of the container on top of the dill, skin side down, and the last piece, skin side up. They cover it all with chopped dill, then put a flat plate on top and press it down on it. The pieces must marinate under pressure for at least 8 hours, after which the pressure is removed and the container with the fish is placed in the refrigerator for another day.

Homemade in brine

Perhaps this is one of the most quick ways salt the salmon at home with salt and sugar. After just 2 hours, the product can already be eaten. The meat is cut into thin pieces; the skin is not removed during cutting.

First you need to make the brine. Place half a liter of water on the fire, after boiling, add two tablespoons of sugar and salt to the water, boil for at least three minutes until completely dissolved. The brine is removed from the heat and cooled. Pieces of fish are placed in a container of suitable size and filled with brine; it should cover the pieces completely.

After two hours, the fillets can be removed from the brine, drained, blotted with paper napkins or a towel and served.

Lightly salted fillet with lemon

This is a dry salting method. One kilogram of fish is cut in large pieces, when cutting, the skin is not removed from the fillet. Mix 4 tablespoons of sugar and salt and pour them into the bottom of the pickling container. Place fillet pieces on top, skin side down, and generously sprinkle them with lemon juice. The container stands at room temperature for two hours, then it is placed in the refrigerator, after two days the product will be ready for use.

As practice shows, it is lightly salted salmon that is stored the least; the recipe for salting it with lemon helps to preserve the product’s suitability for consumption for a longer time.

How to pickle caviar in brine

It may happen that when cutting a carcass, caviar comes across. Caviar is a very valuable food product with high useful qualities and taste. Caviar is salted in brine - this is a brine solution with a high concentration of salt. In order not to make a mistake with the amount of salt, add peeled potatoes to the amount of water required for salting caviar and add salt, stirring it continuously. When the potato floats, there is enough salt.

Place the brine on the fire, bring to a boil, remove from the heat and cool. Caviar in a gauze bag is placed in brine, after one hour it is removed and washed in large quantities water

It is advisable to eat caviar salted in this way within one or two days; if you plan to store it longer, then place it in the freezer.

Principles of cooking chōshi (belly)

Tesha (bellies, salmon trimmings) is distinguished by its high fat content. The bellies and trimmings of salmon can be salted in the same way as its fillets - dry or in brine, but there is a salting recipe that is best suited for salting salmon fillets. One kilogram of tesha is sprinkled with a mixture consisting of two and a half tablespoons of salt, two sugar and half a spoon of citric acid.

The pieces are placed in a container for pickling, covered with a lid and placed in the refrigerator, where the dish should be salted for 10-12 hours, after which it is removed and washed with water.

Balyk fish at home

To prepare balyk, you need to dry the fish after salting. The structure of such fish will be tougher than ordinary salted fish, but softer dried fish. When cutting, the skin is removed from the meat, and absolutely all bones are removed from the fillet. To prepare balyk you will need the following ingredients::

• 1 kilogram of salmon fillet;
• 100 grams of sugar;
• 100 grams of salt;
• 200 grams of rice;
• 30 grams of black tea;
• 4 cloves;
• 1 cinnamon stick;
• Ground black pepper - to taste;
• Allspice - to taste;
• 3-4 bay leaves.

The fillet is cut perpendicular to the ridge line into pieces 1-2 cm wide. Mix salt, sugar, cloves, both types of pepper, and bay leaf crushed by hand and carefully rub the fillet pieces with this mixture. The pieces are placed in a convenient container and refrigerated for 8-12 hours. After this, the pieces are washed with running water, dried in a colander or dipped in paper napkins. Rice, tea and cinnamon are mixed and spread evenly on foil. Heat a frying pan on the stove, put foil with the mixture in it, a wire rack on top, pieces of fillet even higher, and cover with a lid. This is how the balyk is smoked; this must be done over low heat, the approximate smoking time is 15-20 minutes.

There are many more ways to salt salmon at home. Recipes usually differ slightly from each other in the amount of ingredients, time and conditions for salting the fish; some of their own spices may also be added. Anyone who wants to show off their culinary talents when salting fish can create their own unique recipe, experimenting with new spices. The main thing is that all components of the recipe are of appropriate quality.

Good afternoon.

Red fish is a classic aristocratic appetizer. Moreover, it is not only tasty, but also healthy, because it contains so many useful substances! And if the fillet is also cooked correctly, it is simply impossible to tear yourself away from it.

One of the common options for preparing fish is salting. By spending half an hour in the evening, by the morning you can get a wonderful treat that will be appropriate both at a family dinner and while relaxing with friends while drinking alcohol.

Therefore, today I propose to address the issue of cooking lightly salted salmon.

To prepare lightly salted salmon, it is better to use fresh fillet. Thawed fish no longer has such a rich taste and the result may even disappoint you.

Below are several simple recipes cooking fish at home. Such a treat will be appreciated by guests of any event, and you will definitely find yourself in the attention of those who want to repeat the dish.

Moreover, such a snack is considered universal, because you can eat it not only on its own, but also make a filling for it, and also add it to salads.

The first on our list is the classic option. Salting fish using this method requires the simplest possible ingredients and very little time. But rest assured, the result will surprise you.

Ingredients:

• Fresh salmon - 1.5 kg;
• Salt - 2 tbsp. l.;
• Sugar - 1 tbsp. spoon.

Cooking method:

1. Rinse the fish and cut off the belly part. The scales do not need to be removed: with them, the fillet will be stored longer due to less evaporation of moisture.

2. Remove all small bones from the meat. As practice shows, it is most convenient to do this with tweezers. But you can use another similar tool.

3. Pour salt and sugar into a common container and mix.

4. Roll the fish in this mixture on both sides so that there are no missing areas. If you wish, you can add some spices to your taste.

5. Place the fish in an enamel bowl and cover with film.

6. Place something heavy on top or tie the pieces tightly together with kitchen string.

7. Put the workpiece in the refrigerator. The time required for salting varies depending on the thickness of the pieces, but on average it is about 12-14 hours. After this time, the fish can be taken out and cut into thin slices and served in combination with herbs and vegetables. Bon appetit!

How to quickly pickle salmon with onions

If you want something more unconventional, I recommend trying a combination with onions. The sweetish, spicy taste of the dish will appeal to both adults and children during any feast.

Ingredients:

• Lemon - quarter;
• Onions - 3 pcs.;
• Salt, pepper - to taste;
• Parsley - 1 bunch;
• Salmon fillet - 500 grams.

Cooking method:

1. For convenience, it is better to take the fish slightly frozen - this will make it easier to cut. Cut the fillet, remove bones and skin, cut into pieces of a suitable size for you. Place them in deep dishes in layers.

2. The next step is to thinly slice the onion into half rings.

This is very important, because if the slices are too thick, a lot of the juice from them will be transferred to the fish. This may ruin its taste.

So, sprinkle the salmon with chopped onion. Pour finely chopped parsley into the same container, salt and pepper the contents. Then mix everything thoroughly with a spoon or hands.

3. To finish, sprinkle the fillet with lemon juice. Cover the container with film or cloth and leave for 4-5 hours so that the fish is well soaked. After this, the snack is ready to eat.

Recipe for delicious lightly salted salmon in orange juice

Another extraordinary combination is salmon with orange juice. At first glance it may seem strange, but believe me, as soon as you try what you get, this recipe will immediately be written down as one of your favorites. Its undeniable advantage is also high speed preparations.

Ingredients:

• Salmon - 1 kg;
• Cumin - 1 tbsp. spoon;
• Orange - 3 pcs.;
• Ground coriander - 1 tsp;
• Salt - 100 gr.;
• Dill - optional.

Cooking method:

1. Remove all bones from the fillet, even the smallest ones. You need to leave the skin on - this way the fish turns out juicier and tastier.

2. Chop the dill. Mash the cumin and coriander using a spoon or something heavy. It is not advisable to grind them into powder. Next, squeeze the orange juice into a separate container and, putting it on the fire, reduce it by half.

Place the fish in layers in glass or enamel-coated dishes. Sprinkle with spices, salt and pour cooled orange juice on top.

3. Cover the container with a napkin, leave the fillet in a warm place for about an hour, and then put it in the refrigerator for 5-6 hours. When serving, cut the fish into thin slices and garnish with sprigs of herbs.

Lightly salted salmon according to a quick recipe with vodka (in 2 hours)

The next option is pickling with vodka. It will make the fish elastic and juicy, and also give a piquant flavor. If you wish, you can replace the vodka with cognac, the result will be no worse.

Ingredients:

• Salmon fillet;
• Vodka;
• Salt;
• Sugar;
• Dill.

Cooking method:

It is best to use fresh fish for salting. Frozen fillets (especially if several times) will not have as much flavor.

1. Rinse the fish, remove excess moisture with a napkin and cut into pieces of the required size.

2. To salt 1 kg of fish, it takes approximately 2 tablespoons of salt and 1 tablespoon of sugar. They need to be mixed and sprinkled over the fillet so that it is covered with the mixture on all sides.

3. Place the fish in an enamel bowl, sprinkle with vodka and, covering with film, leave at room temperature for 3-4 hours. After this, it needs to be put in the refrigerator.

4. The next day, the fillet can be served. Of course, you can do this earlier (after 2 hours), but the more time you give it to brew, the richer the taste will be.

Step-by-step method for salting fish with lemon

Ingredients:

• Fresh salmon - 250 gr.;
• Lemon juice - 1 tbsp. spoon;
• Powdered sugar - 1 teaspoon;
• Salt - 1-2 teaspoons.

Cooking method:

1. You can either cut fish fillet yourself or buy it ready-made in the store. Rinse it under the tap cold water, soak up excess moisture with a dry towel and remove the bones.

2. To salt a piece weighing 250 g, a teaspoon of salt is usually enough. However, you can increase this amount according to your taste preferences.

3. Mix salt and powdered sugar in a separate container. Take a lemon and squeeze the required amount of juice out of it.

4. Sprinkle the fillet with this mixture and rub lightly.

5. The same must be done on the other side and sides.

6. After this, place the fish in a glass or enamel bowl and pour over lemon juice. Cover with film and refrigerate for 12 hours. After this time, turn the pieces over and leave for the same amount.

7. The dish is ready. Tender pieces of lightly salted salmon can be served.

Lightly salted salmon in brine - the taste is incomparable!

Well, now for you it’s not a dry method of cooking, but in brine. This is my favorite option. I hope you will appreciate it too.

Ingredients:

• Water - 1 l;
• Salt - 4 tbsp. spoons;
• Lemon juice - 1-2 tbsp. spoons;
• Cloves - 2 pcs.;
• Black peppercorns - 2 pcs.;
• Bay leaf - 2 pcs.;
• Allspice peas - 2 pcs.;
• Fish - 1 kg.

Cooking method:

1. First prepare the brine. To do this, boil water, then add salt and all the spices on the list (cloves, black pepper, allspice, bay leaf). Next, cool the brine to room temperature, remove the spices and add lemon juice.

You can put a whole slice of lemon in the brine and crush it a little with a masher.

2. Now take a deep container and place pieces of fish in it. In this case, the fish can be pre-rubbed with your favorite spices. Pour cold brine over the fish so that the pieces are completely covered with liquid.

3. Press the lid on the workpiece and put it in the refrigerator. Leave for 20-24 hours.

4. Well, then take out the pieces and cut them into plates. Get started tasting.

Video recipe for salting salmon in beets

And finally, an unusual solution for salting fish. We will add beets, ginger, orange and vodka. I haven't tried this method yet. But I liked everything about the plot. So I will definitely try this variation in the near future.

You will need: salmon - 1 kg; salt - 4 tablespoons; sugar - 3 tablespoons; ginger - 1 tablespoon; orange zest - 1 tablespoon; beets - 200 grams; dill - half a bunch; vodka - 50 ml.

In my opinion, in today's selection, I have collected the most best recipes for preparing lightly salted salmon at home.

If you don’t have time to bother, choose pickling with salt and pepper; if you want to experiment, then add onion, orange, beets or vodka. All the recipes are not complicated, I’m sure everything will turn out very tasty! Bye everyone.