Almost any housewife can salt salmon at home. To do this, you just need to purchase fresh fish and cut it correctly.
general information
Before I tell you about how to salt salmon at home, I should tell you why it needs to be done in the first place.
Salmon is a very fatty and nutritious red fish, which is often used to make baked dishes, pies, as well as Chinese rolls and sushi. However, it should be noted that this product is also well used to create delicious holiday snacks. But in this case, the fish must be salted first.
Currently, salting salmon at home is carried out in three different ways:
- wet;
- dry;
- mixed.
Let's consider all these options in more detail.
Dry salting salmon at home (step by step recipe)
Most housewives prefer to salt red fish in the simplest way. It provides for the usual cooking powder of the product or For this, the salmon does not even have to be filleted. It is enough just to cut along the abdomen. But first things first.
So, for 1 kg of fresh fish we need:
- table salt or iodized salt - 3 large spoons;
- white sugar - a small spoon;
- any - 1 sachet.
Product preparation
Before salting salmon at home (you can see a photo of the appetizer in this article), it should be thoroughly washed, gutted, and the head and fins should be cut off. By the way, it is not recommended to throw away the last components. After all, they can make excellent fish soup.
If you do not want to salt salmon at home in its entirety, it is recommended to cut it into steaks no more than three centimeters thick.
Pickling process
When preparing such an appetizer, you should not be afraid of oversalting red fish. After all, it is very fatty and juicy, and therefore it will never take in excess salt.
Thus, all the mentioned spices should be mixed in one bowl, and then rub the salmon pieces on all sides with them. After this, the product must be wrapped in a cotton napkin and placed in a plastic bag. In this form, it must be kept in the refrigerator for a whole day.
Serve it right at the table
Now you know how to salt salmon in large pieces at home. After 24 hours, the fish must be removed from the bag and freed from the napkin. If there are any unmelted crystals left on the product, they can be removed with a knife. Subsequently, cut into thin slices and serve along with lemon slices and a sandwich loaf.
Salting salmon at home in brine
Salmon prepared in this way has a less elastic and dense consistency and a more spicy taste than salmon salted using the dry method. That is why you should choose one or another salting recipe at your personal discretion.
As in the previous case, red fish can be salted whole, if it is small in size, as well as in the form of steaks.
So what ingredients are needed to salt salmon at home? The recipe for this snack involves the use of:
- drinking water (1 l);
- table salt (4 large spoons without a slide);
- white sugar (small spoon);
- natural vinegar 9% (large spoon).
Preparing the fish
Salmon for such an appetizer should be processed exactly the same as in the previous recipe. If it is small in size, then it is better to salt it entirely. Otherwise, it is recommended to cut the fish into steaks 2 centimeters thick.
Preparing the brine
Before salting salmon in large pieces at home, you should make a flavorful brine. To do this, you need to pour drinking water into a saucepan, and then bring it to a boil, add sugar and salt. If desired, you can add allspice and bay leaf to the liquid.
After all the described steps, the brine must be removed from the stove and natural vinegar added to it.
Salting red fish
After waiting for the spicy brine to cool completely, strain it and pour over the prepared fish steaks. It is advisable to press down the product on top with something so that it does not float to the surface. In this form, it is advisable to put the salmon in the refrigerator and keep it for about two days. If you can’t bear it, then you can take a sample from the snack the very next day. In this case, you will get lightly salted red fish.
How to present it to the holiday table?
After the salmon is salted, it must be removed from the brine and blotted with a thick paper towel. Next, it should be cut into small slices and placed on top of a piece of sandwich loaf, which is recommended to be greased with soft butter in advance.
Salt red fish with spices and lemon
Mixed salting of salmon involves using first the first and then the second method. Thanks to this combination, you will get a very tender and tasty fish, which can be safely used for preparing snacks.
However, it should be noted that there is another way to salt salmon. It involves the use of lemon and various spices. Let's look at it in more detail.
So, we need:
- small lemon - ½ fruit;
- white sugar - 2 small spoons;
- table salt - 5 large spoons;
- dried cumin - dessert spoon;
- coriander - dessert spoon;
- ground black pepper - dessert spoon;
- bay leaf - 2 leaves;
- fresh dill and parsley - a sprig.
Preparing red fish
It is better to buy large salmon for this salting, since we will only need large steaks. Alternatively, they can be purchased already processed. Although whole fish will cost you much less.
Salting salmon at home
After the red fish has been purchased and processed, you must immediately proceed to salting it. To do this, mix white sugar, dried cumin, coriander and ground black pepper. Next, rub all the fish steaks with the resulting mixture and place them in a container with a lid. Sprinkle lemon juice on top of the fish, and also lay out broken bay leaves and sprigs of fresh dill and parsley.
In this form, the salmon should be tightly closed with a lid and left at room temperature for 12 hours. In the future, the product must be stored in the refrigerator. It is recommended to keep it this way for another half a day.
How should it be served?
After the salmon is completely salted and absorbs all the aromas of the spices, it must be removed from the container and cut into pieces. It is recommended to serve such a tasty and aromatic product to the holiday table along with slices of a sandwich loaf or tartlets.
By the way, salting salmon at home with vodka is carried out exactly the same as in the presented recipe. But in this case, lemon juice should be replaced with a forty-proof alcoholic drink.
Let's sum it up
There is nothing easier than salting red fish at home. Using the recipes described above, you will never again purchase an expensive salty snack at the store. After all, you can make it yourself, using only various spices and seasonings.
Do you know how in the old days the Scandinavians salted red fish? They rubbed it with salt and other seasonings, and then buried it in the sand. Since then, the dish gravlax, which means “buried salmon,” has emerged. It doesn’t sound very appetizing, but we don’t live in those times either. Therefore, we will not bury the salmon, but simply salt it properly at home. You can lightly salt all parts of the salmon. Steaks, fillets, tails, bellies, which are also called carcasses, and even backbones with trimmings of meat are used.
Salted red fish is a product that is used in the preparation of holiday salads and various snacks. More often it is placed on bread with butter or soft cheese, making sandwiches that are convenient to take on the road, to the country house. This is a delicious and satisfying breakfast, a decoration for a gala table.
How to quickly and tasty salt salmon at home
If you decide to quickly and tasty salt salmon yourself, then in addition to recipes, be sure to read a couple of tips.
- To ensure that the meat is strong, elastic, and does not spread, take chilled fish. Thawed and subsequently salted red fish will not give real pleasure. It’s easy to check whether the product in front of you is truly chilled. Press the meat with your finger; at least once the frozen carcass will certainly leave a hole.
- Use coarse salt; fine salt is not suitable. If you find a sea one, give preference to it.
- For additional spices, use pepper, nutmeg, cinnamon, oregano, coriander, black and white pepper.
- Add horseradish, beets, dill and lemon. To make the meat more elastic, add vodka to the marinade. The appetizer marinated in cognac has an interesting taste.
Proportions of salt and sugar
Previously, almost no sugar was added. But over time, it turned out that sweetness gives the fillet elasticity and makes it strong. In addition, thanks to sugar, the shelf life of the product increases.
- As a rule, both spices are taken in a 2:1 ratio, with twice as much salt.
- At the same time, it would be correct to take spices in an equal proportion of 1:1. That is, for 1 kilogram of chilled fillet you will need 2 large, level spoons of sugar and the same amount of salt.
A simple recipe for dry salting salmon
A traditional way of salting salmon, considered classic. Here is a minimal set of spices, with correctly selected proportions. The taste meets international standards. According to this recipe, you can salt not only fillets and steaks from the middle part of the fish, but also the tail, the cost of which is slightly lower.
You will need:
- Fish fillet – 1 kg.
- Granulated sugar - a tablespoon.
- Salt – 2 tablespoons.
Step-by-step photo recipe:
If you bought ready-made fillets and did not cut the carcass yourself, be sure to wash the fish. Dry with towels, then examine carefully.
The first thing to do is cut off the belly. It can be salted separately; below I will give the recipe.
Run your fingers through the paste. If you find bones in the center, cut them off as well. Decide for yourself whether to cut off the skin or not, but it’s better to do it right away.
Divide the whole layer into parts. Transfer them to cling film one at a time.
In a small bowl, mix salt and sugar.
Sprinkle the surface of the layer with a mixture of spices.
Wrap the piece tightly in film so that there are no holes left. Keep the workpiece on the table at room temperature for a couple of hours, then place it in the cold for 20-24 hours. After a day, unwrap, slice and enjoy.
Attention! If you have several pieces, place them in a bag in pairs, facing each other, with the meat in the middle. Then they will salt faster.
Lightly salted salmon according to a quick recipe with vodka
I don’t know why any alcohol, not only vodka, but also cognac, affects fish in this way. But red meat becomes juicy and elastic.
Take:
- Fish fillet – 500 gr.
- Sugar - a spoon.
- Salt - spoon.
- Dill - a couple of sprigs.
- Vodka - spoon.
How to salt:
- Divide the salmon fillet into pieces, rinse and dry with napkins.
- Mix spices in a bowl, add chopped dill.
- Rub the layers with a mixture of spices. Sprinkle vodka over the entire surface.
- Wrap in film and keep at room temperature for 2-4 hours.
- Then transfer it to the refrigerator shelf. Walk around until the next day. You can try the snack after a day.
Homemade salting of whole red fish
It is much more practical and faster to salt the fish in pieces. But if you “catch” a whole salmon, you need to know how to properly cut it into steaks and fillets. How to properly cut a carcass, watch the video. And then choose any of the recipes you like and act.
How to deliciously salt the bellies (tesha) of salmon at home
Sometimes you can find salmon trimmings on sale, the price of which is much lower than the cost of the loin. These are the bellies that are usually cut off. Many people call them tesha - they are one and the same. Feel free to take the product, because when salted, they come out no worse than expensive meat from the middle of red fish.
Ingredients:
- Salmon bellies – 400 gr.
- Salt – 2 tablespoons.
- Sugar - a spoon.
- Pepper mixture - a pinch.
- Rinse the meat, put it in a bowl, and cover with cold water for 20 minutes.
- Then remove the skin and remove the seeds if there are any left. Add spices and stir.
- Place in a jar and add a little water to cover the bottom by a centimeter.
- Wait just a day, then take a sample. If necessary, increase cooking time. But, as a rule, the bellies have time to salt enough.
How to deliciously pickle salmon caviar
If you come across fish eggs, rejoice, this is not a common occurrence. The best way to use the jewelry is to pickle it. I offer a universal option suitable for preparing any red fish caviar.
Take:
- Red caviar – 100 gr.
- Salt - a teaspoon.
- Sugar - a couple of pinches.
- Sunflower oil – ½ small spoon.
Preparation:
- The main difficulty is to extract the eggs from the eggs. If possible, cut the film on one side and carefully squeeze out the eggs. You can do a contrast bath by alternately lowering the bags of caviar for 2 minutes, first in hot, then in cold water. The film will peel off easily.
- Gently rinse the grains. Transfer the product to a glass container, add spices according to the list.
- Place the jar in the refrigerator. Wait about 12 hours and take a sample.
Salmon salted in homemade brine
- Salmon – 1 kg.
- Water - liter.
- Lemon juice – 2 tablespoons.
- Carnation - a pair of buds.
- Salt – 4 tablespoons.
- Laurel is a leaf.
- Pepper – 5-6 pcs.
How to cook:
- Rinse the fish layer and divide into pieces. Place in a jar or container with a lid.
- Bring the water to a boil, adding the seasonings and spices specified in the recipe (except lemon). Cool the finished marinade and strain.
- Pour in lemon juice, stir, pour brine over the pieces.
- Keep in the refrigerator until tomorrow, then remove from the brine, cut into thin layers and make sandwiches.
Marinated salmon steaks in brine - quick recipe
A little vinegar and a tasty marinade will make the fish very tasty, with a slight sourness. An excellent option for sandwiches.
Necessary:
- Steaks – 1.5 kg.
- Salt – 3 large spoons.
- Vinegar 9% - large spoon.
- Granulated sugar - the same amount.
- Water - liter.
- Allspice – 5-6 peas.
- Bay leaf – 2 pcs.
- Coriander - a pinch.
How to marinate:
- Boil water, add all the spices intended for the marinade. Cook after boiling for a couple of minutes. Pour in the vinegar and turn off the burner. Cool the marinade to room temperature.
- Cut the fish carcass into portions that are not too thick. Place in a container.
- Pour in the marinade and close with a lid. Place on the refrigerator shelf.
- Wait a day, then test for readiness. For thicker pieces, salting time will be required, up to 2 days.
Delicious lightly salted salmon in cognac for sandwiches
A method for gourmets and lovers of gourmet snacks. The fish has a piquant spicy taste, the highlight of which is nutmeg. According to the proposed recipe, you can make fish with cinnamon - also an incredibly interesting option.
You will need:
- Red fish fillet – 500 gr.
- Salt – 3 large spoons.
- Cognac – 2 spoons.
- Granulated sugar – 3 spoons.
- Nutmeg (whole) – small spoon.
- Divide a large fish fillet into small pieces. It is acceptable to take steaks, but they will take a little longer to salt. Place in a bowl.
- In a separate bowl, prepare the marinade by mixing salt and sugar. Pour in cognac and stir the mixture.
- Grate the nutmeg (it is advisable not to use the spice powder, but if you don’t have it, it’s ok), add it to the marinade.
- Mix well and pour into fish. Mix thoroughly, spreading the marinade over the fillet. Place them tightly on top of each other.
- Wrap in parchment, or hide in a bag, cling film, and wrap well. Place in a bowl, cover with a plate. Press down with pressure and leave for a couple of hours.
- After a specified time, remove the pressure and move the workpiece to the refrigerator shelf.
- Be patient for exactly one day. When serving, cut into thinner slices. Place on a sandwich with butter, place a slice of lemon on top and help yourself.
Gravlax with beets
A real old Scandinavian recipe for salting salmon, which is suitable for preparing any red fish.
You will need:
- Salmon on skin – 500 gr.
- Coarse salt – 4-5 tablespoons.
- Sugar – 2-3 spoons.
- The beets are small.
- Fresh horseradish root – 40 gr.
- Lemon zest.
- Dill with umbrellas - a couple of sprigs.
- Vodka (schnaps) – 50 ml.
Preparation:
- Boil the beets in advance, cool, and finely grate.
- Divide the fillet into small slices. Pour in vodka and sprinkle with a mixture of salt and sugar.
- Grate the horseradish root and spread over the fish. Spread the beets on top. Next, make a layer of zest grated from one lemon. Sprinkle with finely chopped dill.
- Place the pieces on film and wrap tightly. Place it in a container and place pressure on top.
- Take courage for 2 days. Then remove the wrapper and enjoy.
Video: how to properly salt red fish at home
All the recipes I have collected have been tried and tested for a long time. I suggest you watch how the author of the video salts red fish. Never refuse good advice from experts. Bon appetit!
The peculiarity of salmon is that it is almost impossible to over-salt it. She is very fatty and will not take more salt than necessary. You can pickle salmon in several ways: in brine, dry method or mixed, each has its own advantages and disadvantages, and the taste of the original dish may differ.
Ready salmon can be used to prepare appetizers, sandwiches and salads; it will decorate the holiday table.
Salmon is quite easy to prepare, but nevertheless, if you break some rules when salting, you can significantly spoil the taste. To prevent this from happening, you need to follow some recommendations:
- do not salt fish in a metal container, as it can absorb the smell and taste of the metal;
- When salting whole salmon, be sure to make cuts so that the salt permeates the carcass evenly;
- cut off the head, it will not be completely salted, but a delicious fish soup will come out of it;
- There is no need to remove the skin from the carcass; it will make the fillet more juicy;
- In order for the fish to cut well after salting, it can be put in the freezer for a while (but not frozen).
The taste of the finished product will depend directly on the quality of the salmon. When buying a carcass, you need to pay attention to its freshness, it should be:
- no unpleasant odor;
- bright color without yellow or white tint;
- without slippery coating;
- with clear eyes (cloudy indicates staleness).
You can also brine a frozen carcass, but fresh one usually turns out tastier.
When buying fish, you need to make sure that it has not been frozen several times. This is evidenced by the yellowish fins.
Salmon is an expensive product, and in order not to spoil it, you need to follow these rules, then it will turn out tasty and healthy.
Classic recipe with salt, sugar and dill
This method of salting fish is very quick and simple.
To cook salmon according to the classic recipe, you will need:
- salmon (fillet or pieces) - 500 g;
- sugar - 3 tbsp. l.;
- fresh dill - 50 g;
- salt - 3 tbsp. l.
Step by step recipe:
4. Serve, cut into small pieces; the fish is perfect for sandwiches.
This recipe can also be used to salt salmon caviar.
Lightly salted salmon in oil
To prepare you need the following ingredients:
- salmon fillet - 0.8 kg;
- garlic - 2 small heads;
- dill - medium bunch;
- salt - 1.5 tbsp. l.;
- vegetable oil - 150 ml;
- pepper - to taste.
How to cook:
Salmon prepared according to this recipe is suitable as an appetizer on a holiday table.
Delicious fish in 2 hours
A recipe for quick cooking of salmon will save you when guests are already on the way, but there is no time to cook something special. The fish turns out very tasty.
Ingredients:
- fish fillet - 2 kg;
- salt - 6 tbsp. l.;
- sugar 3 tbsp. l.
Step-by-step preparation of salmon:
- 1. Peel the salmon, rinse with water and remove excess moisture with a napkin.
- 2. Cut the carcass fillet into pieces 3-4 cm wide.
- 3. Rub with sugar and salt.
- 4. Place the salmon in a salting container and cover with cling film.
- 5. Let it brew for 120 minutes.
- 6. After this, place in the refrigerator for another 15 minutes to cool.
With lemon juice and allspice
The fish prepared according to this recipe turns out very soft and has a spicy taste. Suitable for sandwiches and salads.
Components:
- salmon - 1 kg;
- lemon juice - 2 tablespoons;
- cloves - 2 pcs. ;
- peppercorns - 3 pcs.;
- water - 1 liter;
- bay leaf - 1 pc. ;
- allspice - 5 pcs. ;
- salt - 4 tablespoons.
How to prepare the dish:
- 1. Rinse and dry the fish.
- 2. Boil water, throw all the spices into it, close the lid and let cool.
- 3. Strain the resulting broth through cheesecloth or a sieve.
- 4. Add lemon juice to the solution.
- 5. Pour brine over the fish and leave in the refrigerator for a day.
Norwegian salmon with lemon and vodka
If you want something unusual and tasty, you can cook fish according to a special recipe - in lemon-vodka brine.
You can salt it either in pieces or whole.
Ingredients:
- salmon - 1 kg;
- sea salt - 6 tbsp. l.;
- sugar - 3 tbsp. l.;
- vodka - 4 tbsp. l.;
- dill - 100 g;
- lemon - 1 pc.;
- orange - 1 pc.;
- ground black pepper - 0.5 tsp.
How to cook fish:
- 1. Wash the carcass and dry it.
- 2. Rub with a mixture of sugar and sea salt.
- 3. Finely chop the dill.
- 4. Remove the zest from the lemon and orange and chop (you can grate it).
- 5. Pepper the carcass.
- 6. Place the fish in layers, alternating with dill and orange and lemon zest.
- 7. At the end, pour vodka so that the alcohol gets evenly onto the surface of the carcass.
- 8. Put pressure on for 24 hours.
Serve the fish cut into thin slices with black bread.
Salmon in brine
This recipe is very simple and takes little time, the salmon turns out juicy and very tasty.
For the recipe you need to take:
- fresh salmon - 1 kg;
- sugar - 150 g;
- water - 2 l;
- salt - 0.7 kg.
Recipe:
- 1. First you need to prepare brine. Pour water into a container, add sugar and salt, and boil.
- 2. Leave to cool to room temperature.
- 3. Rinse the fish, then dry with paper towels.
- 4. Cut into pieces.
- 5. Place the fish in the solution, cover with a plate or saucer and press down with a jar of water.
- 6. The salting time depends on the desired result: if you need lightly salted fish, then it is enough to salt it for 2 hours, for a saltier version you need to wait 4 hours.
- 7. After this, remove the fish from the brine, dry it and put it in the refrigerator overnight.
Dry salting of frozen fish pieces
The recipe is a variation of the classic one; it can also be supplemented with various spices, so the taste will be more interesting and piquant.
Ingredients:
- pieces of fresh frozen salmon - 1 kg;
- sugar - 2 tbsp. l.;
- sea salt - 4 tbsp. l.;
- ground white pepper - 5 g;
- dill - 50 g.
How to cook a dish dry:
- 1. Thaw the fish, then wash it under running water and dry with paper towels.
- 2. Mix pepper, sugar, salt and dill in a separate bowl.
- 3. Dip each piece into the mixture.
- 4. Place the fish in a glass container and leave for 24 hours.
- 5. After this, rinse the fish from salt and serve.
Salting a whole carcass with salt and sugar
What you will need:
- salmon - 2 kg;
- sugar - 4 tbsp. l.;
- salt - 8 tbsp. l.;
How to salt fish:
- 1. Cut the carcass: remove the entrails, cut off the head and tail.
- 2. Rinse the fish and dry with napkins.
- 3. Mix sugar and salt.
- 4. Rub the carcass with the mixture.
- 5. Place the salmon in a bag for three hours.
- 6. After this, place in the refrigerator for another 12 hours.
Recipe for bellies and backbone
These parts of fish are inexpensive and, when salted, are perfect as a snack.
Ingredients:
- ridge or belly - 400 g;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- pepper mixture - 5 g.
How to cook:
- 1. Rinse the abdomen (ridge).
- 2. Fill with clean water for 20 minutes.
- 3. Remove skin from the abdomen. Remove the fins from the ridge.
- 4. Grate with spices, put in a container (preferably in a jar) and add clean water to a level of 0.5-1 cm.
- 5. Place in the refrigerator for 2 days.
Salmon steaks in brine
Salmon steaks are cooked only in brine.
Ingredients:
- water - 1 l;
- salt - 4 tablespoons;
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- bay leaf - 2 pieces;
- coriander - 5 peas;
- allspice - 5 peas.
Preparation:
- 1. Bring water to a boil and add all the spices into it.
- 2. Vinegar is poured into boiling water.
- 3. Leave the solution to cool and then filter.
- 4. Place the steaks tightly in a glass container, fill them with brine and place them in the refrigerator for two days.
If you need lightly salted fish, then you can eat salmon after 24 hours.
With honey and lemon
Ingredients:
- salmon fillet - 0.5 kg;
- sea salt - 3 tablespoons;
- ground black pepper - 5 g;
- spices "Italian herbs" -5 g.
For the marinade:
- lemon juice - 3 tablespoons;
- honey - 3 tablespoons;
- olive oil - 1 tablespoon;
- mixture of peppers - to taste;
- dried dill - 10 g.
Preparation:
- 1. Wash and dry fish fillets.
- 2. Mix salt, pepper, Italian herbs.
- 3. Then prepare the marinade: mix liquid honey, olive oil, lemon juice and dill.
- 4. Grease the bottom and side walls of the container for salting fish with honey mixture.
- 5. Cut the fish fillet into small pieces.
- 6. Dip each piece in a mixture of salt and pepper and place in a container.
- 7. After this, pour marinade over the fish and leave for 2 hours.
- 8. Transfer the fish to the refrigerator overnight.
Salmon in a bag with orange
This fish has an incomparable taste, and preparing it at home is very quick and easy.
Ingredients:
- salmon - 1 kg;
- coarse salt - 4 tablespoons;
- sugar - 1 tablespoon;
- orange - 3 pieces.
Preparation:
- 1. Rinse and dry the fish.
- 2. Rub with salt and sugar.
- 3. Peel the oranges and cut into circles.
- 4. Place fish and oranges in layers in a baking bag (or regular plastic bag).
- 5. Place the salmon in the freezer for approximately 7 hours.
It is important that the fish should not freeze, only harden..
Remove salt from pieces before serving. You can't eat oranges.
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
Modern housewives can save a lot if they salt salmon at home. Such cooked fish will be in no way inferior to store-bought fish and will turn out even tastier due to the use of original herbs and spices. If you know how to salt fish step by step, you can get a lightly salted or medium salted product, depending on your wishes.
Salting salmon at home
There are several options for salting salmon, for which you can take fresh chilled or frozen fish. It is salted in whole pieces, steaks, fillets and pieces; the bellies are used for soaking in brine, brine or rubbing with dry spices. If you want to get fillet, then it is better to cut the fish before it defrosts, in order to separate the bones with the ridge without leaving any residue or damaging the meat. The product should be defrosted slowly, preferably on the refrigerator shelf.
For dry salting, you need to take sugar, salt, spices, pour this mixture over the fillets and leave for a while at room temperature, if desired, placing pressure on top. Then the finished salted fish is stored in the refrigerator or freezer, wrapped in parchment or foil.
When salted wet, the fish cooks faster and its taste is richer. To prepare, take a brine from water, salt, sugar and peppercorns; sometimes you can add bay leaf, mustard and dill. The fish is poured with warm brine and becomes ready to eat in about two days.
Salmon salting recipe
Every cook will need a recipe for salting salmon at home, which produces lightly salted fish, perfect for sandwiches or other snacks. For novice housewives, it is better to choose a step-by-step recipe that will help you understand all the intricacies of the technology. You can cook salmon lightly salted in brine or dry, using fillets, steaks or tesha (belly part).
How to make lightly salted salmon at home
- Preparation time: 2 days.
- Number of servings: 10 persons.
- Calorie content of the dish: 195 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
Every cook will need a recipe for lightly salted salmon at home. From it, the cook will learn how to deliciously salt fillet in order to later use the resulting product for serving on a festive table or find out how to prepare salty, savory sandwiches for the everyday menu.
Ingredients:
- salmon – 1 kg;
- coarse sea salt - 1.5 tbsp;
- sugar – 25 g;
- pepper – 1 teaspoon;
- bay leaf – 1 pc.;
- cognac – 15 ml.
Cooking method:
- If necessary, defrost the fish, gut it, separate the head, fins, and gills.
- Cut lengthwise along the ridge, remove the spine and bones without peeling. Rinse, dry thoroughly.
- Place skin side down, sprinkle with cognac, sprinkle with salt, sugar and pepper. Instead of cognac, you can take vodka.
- Lay out the pieces of bay leaf, turn them over, and leave them in the refrigerator for a day under pressure. Drain the liquid and keep for another day.
- Serve on sandwiches, canapes, tartlets.
In brine
- Preparation time: 1 day.
- Number of servings: 10 persons.
- Calorie content of the dish: 196 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty of preparation: medium.
The following recipe will help you learn how to salt salmon in brine. This product has a rich, intense salty taste and acquires a pleasant aroma due to the addition of spices and seasonings. It is worth taking a closer look at how to prepare aromatic salted fish, because this process takes less time compared to the dry method of rubbing with salt.
Ingredients:
- salmon – 1 kg;
- water – 1 l;
- salt – 40 g;
- sugar – 1 tbsp;
- pepper – 3 g.
Cooking method:
- Gut the fish, clean the entrails, cut off the fins, head, and tail.
- Cut in half, pull out the backbone, remove small bones with tweezers. Wash, dry, place in a deep container.
- Boil water, add salt, sugar, pepper, cool.
- Pour brine over the fillet, cover with a lid, and leave in the refrigerator for a day.
Discuss
How to salt salmon tasty and quickly
Since ancient times, not a single festive feast is complete without a dish of salted fish. If earlier it was mainly herring, now it is customary to pamper guests with fish delicacies, for example, salmon.
The popular fish balyk has become quite expensive today, but it can be prepared at home if you know the intricacies of how to salt salmon at home correctly. Then the dish will not only become a great addition to the holiday table, but will also delight you with its wonderful taste and bring a lot of benefits to the body.
What is this fish?
Salmon is a type of Atlantic salmon that lives in the cold waters of the northern seas and oceans. An interesting feature of the fish, which lives up to 15 years, is its spawning conditions; during this period, schools of fish migrate to rivers.
In addition to its wonderful taste, the benefits of salmon, regardless of the recipe, are invaluable:
- Easily digestible fish meat fills the body with protein and other beneficial substances (iodine, phosphorus, magnesium, etc.)
- The product is high in calories and, thanks to unsaturated fatty acids, prevents heart and vascular diseases
- salmon is good for the functioning of the digestive system, improves vision, restores blood circulation, and improves mood
Like any type of fish, salmon can be prepared in various ways. However, when fried or baked, due to heat treatment, the salmon delicacy loses most of its beneficial qualities. Even if you follow the recipe for cooking fish broth, there will be little benefit from it, as during the rapid defrosting process. For this reason, to increase the shelf life of fresh fish fillets and preserve their usefulness, preference is given to the process of salting fish.
How to properly salt salmon at home?
In retail chains, fish is usually sold frozen. For proper defrosting, the carcass is transferred from the freezer to the refrigerator shelf, where it becomes soft within a maximum of two days.
It is prohibited to defrost in water, especially if it is hot. Next, the carcass is cut into pieces, choosing a whole piece of fillet for salting, freeing it from ribs and small bones, and fatty belly. The rest of the fish parts can be prepared at your own discretion, for example, cook fish soup.
A recipe for quickly salting salmon:
- From one kilogram of fish you need to carefully remove the skin and rinse the meat
- cut the fillet, dried with a paper towel, into pieces
- mix coarse salt (3 tablespoons) and sugar (1 tablespoon), add spices
- thoroughly treat each portion of fish with this mixture
- fill the container with the pickled product, wrapping it in a sheet of cling film
The container with the fish delicacy should be kept indoors, for example, in the kitchen, for at least two hours. If the dish is placed in the refrigerator, the duration of the salting process will increase. After two hours, the delicacy will be ready to serve, but further storage requires refrigeration.
What methods are used to salt salmon at home?
- Dry salting method
Pre-washed and dried fillets (just take a kilogram) are sprinkled with coarse salt (2 tablespoons), but sea salt is the best choice. Then the processed piece of fish is wrapped in paper to be placed in the refrigerator for aging (12-14 hours).
Having taken out the salmon after the appointed time, it is freed from the remnants of unabsorbed salt and cut into portions before serving.
- How to quickly cook fish
Fillet (1 kg) is cut into thin pieces; even the trim left over from cutting the carcass will do. Mix three portions of salt with one portion of sugar and process the prepared slices. With this salting method, salmon slices should be kept in the refrigerator under pressure for 8 hours.
- Using brine
It is boiled from a liter of water with sugar (1 tablespoon) and salt (3 tablespoons), flavoring the brine with vinegar (1 tablespoon). Add a few bay leaves and peppercorns, as well as a mixture of your preferred spices and aromatic herbs.
The finished marinade is cooled and filtered; in order to pour it over the prepared fish, it must be kept in the cold. After a day the fillet will be lightly salted, after two days it will be well salted.
When salting fish, one important rule should be observed: the containers for storing the product in the refrigerator should under no circumstances be metal. It will give the finished product a characteristic metallic taste, ruining the delicate dish. It is better to give preference to a regular container made of food-grade plastic or glass.
It is not forbidden to add your own components to the main ingredients of the pickling recipe - different types of pepper, lemon juice, herbs and spices, including alcohol.
How to pickle salmon in vodka brine?
Red fish has tasty and aromatic meat and is well preserved in the cold, but experienced chefs advise salting it in small quantities. For cooking, you should choose fish that is firm to the touch and has a slight cucumber smell. Before salting, the carcass is freed from skin and the backbone is removed.
What products will you need:
- 0.5 kg salmon fish
- salt in the amount of two tablespoons
- sugar you need to take one and a half tablespoons
- good quality vodka – 30 ml
Recipe:
- We prepare the fish, if it is a whole piece, then you need to remove the ridge, carefully remove the skin without disturbing the fillet
- It is important to remember to get rid of the bones. Remove large bones by hand; you can use tweezers to remove small bones.
- Now prepare a mixture of salt and sugar, do not add pepper, it will overshadow the delicate aroma of the salmon
- There is also no need to cut the fillet into portions; wipe it thoroughly on each side with the pickling mixture.
- Having placed the processed fish on the bottom of the prepared container, sprinkle it with high-quality vodka
- After closing the container, refrigerate it for at least 12 hours. The dish will turn out tender and aromatic, alcohol will give it a special taste
Honey salting method
The unusual recipe allows you to prepare original fish with a honey flavor at home. The gift of bees is used instead of regular sugar, which flavors the dish with a light aroma of summer flowers.
For a culinary masterpiece you will need 1 kg of salmon fillet, of course, salt in the amount of three tablespoons, and instead of sugar - flower honey, you need to take one tablespoon.
The salt should be coarsely ground; it should be thoroughly ground with honey in a deep container. The resulting mass is carefully coated with the entire portion of fish so that it is soaked especially well. The processed culinary product is rolled up and placed in a container with a lid; the container should be glass.
The dish is kept in the cold for at least a day, during which time a salty brine forms at the bottom of the vessel. Therefore, the roll is turned over for complete soaking, returning it back to the refrigerator. Then the procedure is repeated again a day later, so that three days later you can enjoy the taste of a magnificent dish.
Lightly salted fish in lemon juice
Marinating salmon at home is not difficult at all. The main thing is to follow the recipe and keep the fillet for the required amount of time in the cold. You can try the original method of salting with lemon juice, which frees the aromatic fish from excess fat content.
This recipe includes the following ingredients:
- red fish (salmon) – one kilogram
- lemon juice – 2 tablespoons
- spices – allspice peas (6 pcs.), black peppercorns (2 pcs.), a couple of large bay leaves
- water for brine - one liter
How to cook:
- Make a brine by boiling water with pepper and bay leaves.
- While the brine cools, wash and dry the fillets, cut into very thin slices
- Pour squeezed lemon juice into the strained marinade that has cooled down.
- Place portioned slices at the bottom of a plastic container to fill them with the prepared marinade.
Instead of a container, you can use a glass jar and keep the salted product in the kitchen for two hours. Then the container with the delicacy is sent to the refrigerator, where the dish sits for two days. Before serving, take out the slices, blot them with a paper napkin and place them on a dish or prepare sandwiches.
How to salt salmon bellies?
If your budget does not allow you to purchase a whole fish or salmon fillet, you can opt for salmon bellies. They are easy to prepare, and most importantly quickly, using the same recipe as salting fillets, but with some nuances.
The key to cooking success is the simplicity of the recipe with a minimum of ingredients:
- salmon fish bellies – 400-500 gr.
- two tablespoons of coarse salt
- one tablespoon regular sugar
- peppercorns, bay leaves
How to cook deliciously and quickly:
- In a deep container, the bellies, washed and cleared of husks and fins, are covered with a mixture of salt and pepper, you can add ground
- The mixture is mixed by adding broken bay leaves. Then the pieces are placed in a glass jar, to the bottom of which a little water is added (one finger from the bottom of the jar is enough)
- Now the container with the delicacy can be hidden in the refrigerator, you will have to wait a couple of days until the delicacy is ready
To quickly salt salmon bellies at home, you can use the following method:
- washed and peeled pieces (500 g) are covered with mixed sugar, salt (half a tablespoon each) and pepper, mixing everything well again
- Place the product in a large diameter vessel, pouring marinade from a glass of cold (boiled) water with a tablespoon of vinegar
- the prepared mass is covered with a plate, but with a smaller diameter, placing a load on it, for example, a one and a half liter jar of water
Thanks to the weight, the brine must cover all the bellies, otherwise they will spoil. After standing for two days in a cool, dark place, the fish pieces will be ready. Before serving, take out the bellies and place them on a plate, sprinkle with lemon juice and garnish with herbs and lemon slices.
How to properly salt salmon?
- Use only fresh fish (carcass, fillets, bellies). If the product is frozen, it is defrosted at room temperature, but not in water
- Do not use metal containers for the salting process. The best choice is glass containers, or in a plastic container
- When choosing salt, preference is given to sea salt, but coarse one. It is considered the best natural preservative. Excess salt is washed off with running water.
- Spices should be selected according to your taste preferences. For quick salting, cut the fish into thin slices, then in two hours it will be ready
- It will take from one to three days to prepare the salted product. You can store salted salmon drenched in vegetable oil for a month.
If the preservation of salted fish requires a long period of time, the fillet is cut into portioned pieces. Each slice is dipped in paper napkins and wrapped in food grade cellophane. Then the packaged pieces are placed in a plastic container and sent to the freezer. There it will remain for a maximum of five months without losing its nutritional value.