How to pickle salmon

How to salt salmon at home so that it tastes amazing? The recipe is very simple, you will need the freshest reddish fish, salt and little sugar. You can take the first sample within a day!

We will prepare salmon using the dry salting method. This is when the fish is sprinkled on all sides with a mixture of salt and sugar, and then set off in this form into the cold. After some time, all you have to do is drain the liquid from the container. In fact, the fish will “marinate itself”, the salmon will absorb the required amount of salt, and you will need to wait for the right moment.

For salting, choose medium-sized salmon. A very small, bony fish. And the meat of adult salmon is often a bit tough and too fatty. Therefore, the best weight of fish is 2-3 kg. You can salt a whole carcass or a piece of fillet.

Ingredients

salmon – 500 g
large non-iodized salt - 2 tbsp. l.
granulated sugar – 1 tsp.

Manufacturing

First, prepare the reddish fish: defrost and clean. If you managed to purchase a whole salmon, then you can salt it completely (including the backbone) or cut it into fillet pieces.

How to cut fish? Cut off the head, tail and fins; you can use them to make excellent fish soup. Cut the carcass with a sharp knife along the ridge, remove all the bones. Naturally, you can skip this step, but salting salmon fillets is still more convenient than pieces with a backbone, because after salting you will have a finished product - just cut it and put it on sandwiches! Please note that there is no need to remove the skin from the salmon.

Dry the cooked fish pieces with cardboard towels. The less water there is on the surface, the better.

Measure out the required amount of sugar and salt. You can take sea or table salt, but it must be medium or coarsely ground. Extra class salt is not suitable!

Next, roll the salmon pieces in the resulting mixture of sugar and salt, carefully on all sides. You should get a compacted crust, without gaps.

Place the salmon in a container, skin side down. If you want to speed up the salting process, you can put some pressure on top (optional).

Cover the dish with cling film or cover with a lid. In this form, place it in the refrigerator for a day. During the salting process, the fish will give up a lot of its water, which must be drained several times. If this is not created, then it may become too salty.

On the 2nd day you can take a sample. If you are satisfied with the degree of salting, then wash the fish and serve. If it seems to you that it has not yet been salted enough, then keep it in the refrigerator for another 12 hours. Dry the finished salmon, brush with a thin layer of refined vegetable oil.

If desired, you can sprinkle with chopped dill, black pepper and lemon juice.

Salted salmon can be served as tenderloin, or used to make very tasty sandwiches, pancakes, tartlets, canapés, etc. Bon appetit!

How to salt salmon at home correctly and deliciously

Posted on 01/01/2016 by VariVkusno in Fish salads

Any housewife should know how to deliciously pickle reddish fish at home.

After all, salting salmon and other types of fish with your own hands, read also how to salt coho salmon, significantly saves foreign currency for the holiday, and also saves your body from preservatives and dyes that are constantly found in store packages.

Lightly salted salmon, cooked at home, comes out especially tasty, tender and attractive in appearance.

Salting salmon fillets at home does not require any special skill or time, not counting the aging in the refrigerator.

And in the end, you will learn how to properly salt reddish fish, and get the most delicious fish tenderloin for any festive table!

How to pickle salmon at home recipe with photos

Salting salmon at home in Odessa style

Ingredients to salt salmon fillet at home:

1 kg of fresh reddish fish
3 tablespoons medium salt
2 tablespoons sugar

How to salt salmon pieces in a pan:

1. Defrost frozen reddish fish at room temperature, without adding water or heating.

2. If necessary, gut the freshest fish, wash it, cut it into separate pieces and dry each piece with a cardboard towel. Remove fins and large bones or fillet the bones. The skin is usually left on.

3. Mix salt and sugar.

4. Rub the pieces of reddish fish with the consistency, place in an enamel pan, cover with a flat plate on top and place the weight.

5. Place in the refrigerator for 36 hours. Remove, dry with cardboard towels and let air dry for several hours.

How to salt fresh salmon with dill

Ingredients for 1 kg of fresh fish:

5-6 tablespoons of medium-ground salt
200 g dill

How to pickle salmon fillet with dill:

1. Rub the cooked fish well with a mixture of salt and sugar.

2. Place a third of the washed and dried dill sprigs on the bottom of the salting pan; place 1/2 pieces of reddish fish on them, skin side down.

3. Cover with the second third of the dill, then place the remaining fish, skin side up, and cover with the rest of the dill.

4. Place a flat plate with pressure on the dill, cover with a lid and leave at room temperature for 8 hours.

5. Then put it in the refrigerator for two days.

How to brine a salmon steak

salmon steak – 500 g
finely ground sea salt - 2 tbsp. l.
brown sugar - 2 teaspoons
pepper mixture - 1 tsp. no slide

How to salt salmon deliciously at home:

1. Rinse the steak under cool running water and pat dry with a cardboard towel.

2. Grind the pepper in a mortar to large crumbs. Mix with sugar and salt.

3. Place half of the curing mixture in an even layer on a flat plate. Place the salmon steak on top and cover with the second part.

4. Cover the plate with cling film and place in the refrigerator for a day.

5. Drain the resulting liquid. And your home-salted salmon is ready!

Recipe for pickling salmon in film

Ingredients for salting reddish fish at home:

salmon (fillet) – 2 pieces of 400–500 g each
salt - 4 table. spoons
sugar – 2 table. spoons
mustard seed – 1 teaspoon
juniper berries – 1 teaspoon
dill greens - 2-3 bunches
fresh mint - 1 bunch
ground dark pepper - to taste
half a huge lemon
olive oil

How to salt salmon at home:

1. Crush all dry spices together in a mortar.

2. Pat the salmon fillet with skin dry with a cardboard towel and rub the meat side with the consistency of the seasonings.

3. Top with mint and dill, pour over lemon juice and drizzle with olive oil.

4. Place the fillet pieces on top of each other, skin side up, wrap tightly with cling film and place in a deep bowl, placing pressure on top.

5. Place in the refrigerator for 48 hours. Rinse off the seasonings, cut into slices with a sharp knife and serve.

Salting salmon at home recipe with oil

salmon (fillet) – 700 g
vegetable oil - 100 ml
sugar - 1 teaspoon
salt - 2 tablespoons
bay leaf and ground pepper

How to create salted salmon in oil:

1. Thaw the fish at room temperature or, if you have time, in the refrigerator.

2. Cut the fillet into pieces or slices to suit your taste.

3. Mix oil with broken bay leaf, salt and pepper.

4. Place the salmon fillet in the marinade and stir well.

How to salt salmon at home with honey

1 kg salmon fillet
1 tsp crushed white pepper
several sprigs of dill
200 g honey
230 g large sea salt
1 liter of water

How to properly salt salmon fillet in honey brine:

1. Boil water, dissolve salt in it and let it cool slightly, because it is not allowed to dilute honey in boiling water.

2. Dilute honey in brine.

3. To pickle salmon meat, place the fillet in a bowl, sprinkle pepper on top and arrange dill. You can also add a bay leaf.

4. Pour in the cooled brine, cover and refrigerate for 2 days.

Did you like our recipes for salting salmon at home, write in the comments!

How to properly salt salmon at home

This recipe will help you prepare the most delicious salted salmon you've ever tasted. In this article you will learn how to salt salmon at home. You will learn how to choose the right fish for salting, and learn how to cut and fillet it without the help of others.

Kitchen appliances and utensils: pickling dish, foil, paper towels.

Ingredients

Title	Quantity
Salmon fillets	1 kg
Big salt	3-4 tbsp. l.
Sugar	1.5-2 tbsp. l.
Ground black pepper (optional)	1-2 tsp.
Dill (optional)	1 bunch

Step-by-step production

Place a piece of foil on the table so that you can wrap the fillet in it later. Place 1 kg salmon fillet on top of the foil. Choose your fish wisely. Always pay attention to color. A very pale color indicates repeated freezing, while a very bright color indicates that the fish has been tinted. The flesh of the fish must be elastic. Salmon should not smell too bad or have a nasty smell.
If you purchased unfilleted fish, cut it up in advance. Remove the fins, gut the fish, cut off the head. Then make a longitudinal cut in the center of the back and carefully remove the fillet from the backbone and ribs with a sharp knife. Remove the skin. The fish can be washed with cool water and later dried with a cardboard towel. Make sure there are no scales left on the fish. If desired, sprinkle the fish with black pepper. To do this, take 1-2 tsp. this ingredient. For lightly salted salmon, measure 3 tbsp. l. large salt and 1.5 tbsp. l. Sahara. For the most salty taste, increase the amount of salt to 4 tbsp. l., and the amount of sugar is up to 2 tbsp. l.
Conditionally divide the sugar and salt into two parts. Use one part salt and one part sugar to coat one side of the salmon. Rub the sugar and salt with your hands so that they are quickly absorbed into the fillet and the fish is better salted. Then turn the salmon fillet over and sprinkle it with any sugar and salt you have left. Repeat the manipulations with your hands again. For the most spicy taste, if desired, you can sprinkle the fish with dill. To do this, take 1 bunch of dill and finely chop it with a knife.
Wrap the fish in foil. During salting, the fish will intensively release juice, which can leak through the foil. To prevent this from happening, place the wrapped fish in a mold with sides.
Place a small pressure on top of the fish and place the mold in the refrigerator for one day.

Salted fish prepared according to this recipe can be used as an independent dish, and as an ingredient in the most complex recipes.

Video recipe

Would you like to cook a truly tasty reddish fish? This video will show you step by step how to salt salmon at home. You will learn to select the correct proportions of salt and sugar in order to salt the fish exactly as you need it. Enjoy watching.

Lightly salted salmon - two common salting recipes

Salmon is a natural antidepressant, lowers blood sugar (the internal environment of the human and animal body) and improves metabolism. People with weakened immune systems and children are highly recommended to introduce salmon into their diet. Obviously, for a product to be beneficial, it must be a properly prepared product. Lightly salted salmon, prepared with your own hands, is an impeccable method of preserving all the nutritional elements that will improve your health, and simply delight you with its taste.

For the best taste, be sure to choose the freshest, medium-sized fish. Very small salmon has a lot of bones and can be quite awkward to handle. A very large one is also not very suitable for these purposes. The meat of an adult salmon will be somewhat hard, and not many people will like it. The ideal weight of salmon for salting is approximately 2-3 kg.

Dry-salted lightly salted salmon

Wash the fish and remove scales. Remove tail, head and gut. Some people recommend cutting out the fins, but this is not for everyone. They do not interfere with salting, and they contain the lion's share of fish oil.

Cut the salmon carcass along the spine and remove the spine.

There is no need to remove the skin from the salmon; this can be done later, after salting.

Mix in a plate:

2 tbsp. l. large (non-iodized) salt;
1 tsp. Sahara;
5 clove buds;
10 black peppercorns;
2 laurel leaves.

(The last three spices must be ground in a mortar)

In fact, all these proportions are quite arbitrary. There are ready-made spices for salting fish that you can use, or come up with your own composition based on your own taste.

Cut the fish carcass into manageable pieces. Roll any piece in a mixture of salt and spices, and place in a deep (not iron) container.

Cover the bowl with a lid and just leave it on the kitchen counter to salt for 2-3 hours.

After this, place the fish bowl in the refrigerator for another 10-12 hours. It is now enough for the salmon to be salted and ready to be eaten.

Lightly salted salmon in brine

Some types of salmon are very dry, and when salted their meat becomes very dense. This kind of fish will work for sandwiches, but it will look rough in a salad. To create soft fish, it is salted in brine.

Process the fish as in the previous recipe and place it in a bottle or saucepan.

Prepare the marinade in a separate pan.

For 1 liter of water take:
2 tbsp. l. salt (heaped).
1 tbsp. l. Sahara;
spices (at your discretion).
2 tbsp. l. vegetable oil;
2 tbsp. l. vodka, or the same amount of lemon juice.

The last 2 points may raise questions. Vegetable oil makes up for the lack of fat content in the meat and makes it a little softer. Vodka or lemon juice disinfects fish from parasites, which river fish are rich in. And of course, they also contribute to the quickest salting of salmon.

So, pour water into the saucepan and add all the ingredients according to the list. Bring the brine to a boil and immediately turn off the heat.

Cover the saucepan with a lid and let it cool on its own. You can only fill the fish with slightly warm brine, but not hot. The brine should completely cover the fish, and if it’s a little short for you, just add boiled water from the kettle.

Leave the salmon to brine in the brine at room temperature for 3-4 hours, after which, put the container with the fish in the refrigerator for another 10 hours.

Before eating, remove the salmon pieces from the brine and allow them to drain on a wire rack. You can dry them briefly with a cardboard towel and test how salmon in brine differs from dry-salted salmon. In fact, both methods are good, and by all means try them.

How to salt salmon so that it can be stored for a very long time, watch the video: