The festive feast at home is accompanied by delicious dishes that the hostess wants to pamper guests. Salty red fish can be a special delicacy. If salting is done in different variations, then many new and interesting dishes will appear on the table. How to salt salmon will be discussed in this article.

Classic dry salmon salmon at home

For this type of salting, the following ingredients are required:

  • cut carcass of pink salmon - 1 kg;
  • fine sugar - 20 g;
  • coarse salt - 40 g.

The process itself is quite simple and, by the way, men are often engaged in salt fish.

  1. Pink salmon should be cut into 2 fillets.
  2. Salt and granulated sugar are mixed in a separate bowl. A mixture of dry ingredients rubbed fish flesh.
  3. Both halves of the fish stack together. Further, the skin is abundantly sprinkled with a dry mixture.
  4. The fish must be wrapped in cling film, then put in a pan under pressure and put in the refrigerator for a day.

Attention! Bend should lie evenly on top of the whole fish.

It is convenient to do as follows:

  • put a cutting board on top of the fish;
  • wrap a pack of salt 1 kg with a film and put on top.

Salted fish with fresh dill

Lovers of greens can add fresh dill to the dry mixture when salting fish. The carcass is salted according to the above recipe, but before the two halves are folded together, the pink salmon fillet is abundantly sprinkled with finely chopped dill. For 1 kg of fish you will need 150 g of spice.

It is important to remember that for a larger flavor it is better to use green leaves rather than stems.

Whipped salmon fillet

In order to salt the fish very quickly, it is worth buying a carcass that has already been cut in the store.

  1. At home, the pulp should be soaked for 15 minutes in water with lemon juice for disinfection. For 1 liter of water, take 2 tablespoons of citrus juice. This will give the finished dish a light lemon flavor.
  2. Further, salting is carried out according to the above recipes.

How to deliciously pickle fish in a marinade

If you have time to cook the marinade, then this greatly expanded the gastronomic line of fish dishes served on the table. Pink salmon in brine is obtained with a wonderful delicate taste.

In brine with sugar

  • red fish fillet - 1 kg;
  • coarse salt - 40 g;
  • granulated sugar - 20 g;
  • filtered water - 500 ml;
  • laurel leaf - 3 pcs.;
  • juniper and black pepper - 3 to 4 pcs.;
  • olive oil or grape seed - 30 ml.

After preparing the products, follow a simple algorithm of actions:

  1. Put water on the fire and dissolve salt and sugar in it. Add spices and boil for 2 minutes.
  2. Remove from heat and wait for the marinade to become warm.
  3. Put the fillet in a rectangular bowl with sides. She must freely hold the whole fish.
  4. Pour the carcass with warm marinade so that it completely drowned.
  5. Close the container with a lid or wrap it in film and put it in the refrigerator.

After a day, the fish can be transferred to a food container, after pouring it with oil.

Cooking in mustard sauce

Such fish is best marinated in a jar.

  • pink salmon - 1 kg;
  • mustard - 30 g;
  • coarse salt - 60 g for salting fish + 10 g for mustard sauce;
  • granulated sugar - 20 g;
  • onions - 200 g;
  • mustard seed - 20 g;
  • white pepper - a pinch;
  • lemon fresh - 20 ml;
  • grape seed oil - 150 ml.

Getting to the fun part:

  1. The fish must be divided into slices, after removing the bones from it.
  2. Mix sugar with salt for salting.
  3. Put the fish slices in a container and sprinkle liberally with a mixture of salt and sugar. Put the load on top and hide the entire structure in the refrigerator for a couple of hours.
  4. Peel the onion from the upper husk and finely chop the half rings.
  5. Mustard seed must be poured with boiling water for 5 minutes, then drained. Mix mustard with vegetable oil until smooth, add salt, white pepper and steamed seeds, as well as onions.
  6. Remove the pink salmon from the container, put in a colander and wait until the excess liquid drains. The fish need to be shaken a little to crush excess salt and sugar.
  7. Put the carcass in a clean container and pour the sauce. Gently mix the fish in the marinade manually.
  8. Scalp the prepared jar with boiling water and transfer the pink salmon to it with a clean spoon.

For two days the fish should stand in the refrigerator, after which you can serve it to the table.

Did you know that fish is especially tasty if you also cook mustard yourself.

  • mustard powder - 80 g;
  • filtered water - 200 ml;
  • granulated sugar - 10 g;
  • small salt - 20 g;
  • vegetable oil - 40 ml.

Well, then everything is quite simple:

  1. Stir the water with mustard until smooth and leave in a warm place for 10 hours.
  2. After that, remove excess moisture that will have to form on the surface.
  3. The remaining ingredients are added to the prepared mixture and everything is mixed.

Quick salting of pink salmon in one hour

If you need to cook something tasty for a table in a short time, then the option of salting fish in an hour is the surest way.

  • pink salmon fillet - 1 kg;
  • sparkling water - 100 ml;
  • filtered water - 150 ml;
  • small salt - 50 g;
  • granulated sugar - 20 g;
  • whiskey - 30 ml;
  • pepper mixture (peas) - 20 g;
  • dill leaves - 100 g.

We put on an apron and proceed:

  1. Fish should be cut into thin slices. For this procedure, the knife must be very sharp.
  2. Dissolve salt and sugar in water. Finely chop the leaves of dill.
  3. Chop peas with a knife or crush in a mortar. Mix the salt mixture, whiskey, pepper and dill in a separate container.
  4. Put fish in a container and gently spread the mixture over it.
  5. Quickly pour the prepared ingredients with sparkling water, cover and put in the refrigerator.

After an hour, the fish can be served at the table.

An excellent flavoring composition for such a dish will be light-salted cucumbers, also prepared in an hour. Moreover, you do not have to pour out the remaining sparkling water.

  • fresh cucumbers - 200 g;
  • salt - 80 g;
  • granulated sugar - 10 g;
  • dill stalks - a small bunch;
  • sparkling water - 100 ml;
  • garlic - 5 cloves.

Cucumbers should be cut lengthwise into halves and grated garlic. Put cucumbers, garlic, salt, sugar and whole dill stalks into a strong plastic bag. Top up with soda and actively shake the package for two minutes. Tie it in a knot and put in the refrigerator.

Piquant fish in a honey marinade

Honey marinade can be prepared in three variations:

  1. Honey and soy. To do this, mix two tablespoons of honey and 100 ml of soy sauce.
  2. Honey mustard. A tablespoon of mustard is mixed with two tablespoons of light honey and a pinch of red hot pepper.
  3. Honey and lemon. Stir fresh lemon juice and two tablespoons of honey until smooth.

Any salted fish is salted according to the classical method and placed in a sealed container for a day.

How to pickle salmon under salmon

If, after all, pink salmon seem a little dry, then it can be salted in such a way that it will taste indistinguishable from salmon.

  • pink salmon fillet - 1 kg;
  • vegetable oil - 100 ml;
  • cooled boiling water - 1 l;
  • coarse salt - 100 g.

Only three steps separate us from delicious pink salmon a la salmon:

  1. Dissolve salt in water. Cut the fish into slices and put in the solution for 15 minutes.
  2. Fold the carcass into a colander and dry.
  3. Place pink salmon in a container and add oil.

In a day, the most tender pulp of red fish imitating salmon is ready.

Attention! If you pour such fish with hot oil, then you can store it for about a month in the refrigerator.

With lime

Lime has a rich flavor palette, so the fish is excellent. The technology of salting is as follows.

  • salted pink salmon - 1 kg;
  • lime - 3 pcs.;
  • white pepper - a pinch;
  • salt - 20 g.

And here, too, no difficulties await you:

  1. Fish is salted according to the classic recipe.
  2. The zest of lime is rubbed on a grater, and the pulp of citrus is cut into pieces and whipped in a blender.
  3. Pulp, zest, salt and pepper should be mixed.
  4. Cut the fish into thin slices and place in a container. Spread the citrus mixture evenly on top.

Keep the workpiece in the refrigerator for a day.

If we add whole pink salmon, then the fish is rubbed inside and out, and then wrapped in a cling film.

Lightly salted fish in one day

  • pink salmon carcass - 1.5 kg;
  • coarse salt - 50 g;
  • granulated sugar - 20g;
  • vegetable oil - 80 g;
  • white and lemon peppers - a pinch.

Cooking:

  1. Rinse the carcass well.
  2. Stir the dry ingredients in the oil and grate the fish inside and out.
  3. Wrap the carcass in cling film and cloth.
  4. Put the fish in a container under the yoke.

In five to six hours, the snack will be ready.

It is important to remember that such salting is only suitable for fish bought in a store or on a farm. If the fish is wild, then it is better to salt it properly.

It is easy to salt salmon correctly, but you need to strictly adhere to the recipe.

The key to successful preparation will be a correctly selected initial product, that is, the fish itself:

  • the skin should be elastic;
  • the pulp when pressed with a finger to return immediately to its original state;
  • a nice cucumber flavor should come from the meat.

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