How to deliciously pickle pink salmon with salmon?

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  snack

• Cooking time:

  30 minutes

Ingredients

• pink salmon
• salt
• water
• vegetable oil

Red fish will always be in price, because it is very tasty and healthy. Among all the delicacies, trout or salmon are especially popular, but the truth is that many people get enough of such an exquisite snack only on holidays. But few people know that under the salmon at home, you can quickly and tasty pickle pink salmon.

After salting, the meat turns out to be just as juicy and tender that only a real culinary critic can distinguish it from trout.

Unlike their salmon counterparts, pink salmon will cost less, so this delicacy can be prepared not only on holidays. The main thing when salting is to take into account that such a fish has a bitter taste and is rather dry, so you need to correctly select all the components for the brine.

How to cut pink salmon into fillets for salting - step by step

The taste of any fish dish depends on its freshness. Before buying pink salmon, you need to carefully examine its appearance, especially the abdomen and scales. The scales should be silvery, and the abdomen should be light, if yellow spots are present on it, then you should immediately refuse such a fish.

Cutting stages:

1. As a rule, pink salmon is delivered to the market frozen, therefore, before cutting into fillets, you need to defrost it. First, put it on the lower tier of the refrigerator for 12 hours, and then completely warm it up on the table.
2. Next, we wash the carcass of the fish and clean it from the scales. We do this, take a sharp knife and, starting from the tail, with scraping movements move to the head. But if the skin is completely removed from the fish, then the item with cleaning from the scales can be omitted.
3. If the fish is not gutted, then we cut the abdomen and take out all unnecessary things and throw them away, except for the caviar, if it is there. It must be carefully separated from the intestines and also used for salting.

Now let's move on to milling pink salmon:

1. We put the fish on the cutting board, cut off the head and tail, cut off the fins. In the process of removing the pelvic fins, an incision must be made along the entire bottom of the carcass.
2. Now we free the fish from large bones (ribs). To do this, take a knife, insert it at the very end of the ridge between the meat layer and large bones. And we begin to move the knife to the edge of the abdomen, free the ribs on the way. The main thing is that the edge of the knife looks towards the ridge, otherwise the ribs will simply be damaged, but not cut.
3. Next, we free the tail of the carcass from the bones and use a knife to separate the fillet from the ridge, open the carcass.
4. Cut off the fillet layer from one and the other half, remove all bones and you can remove the skin. Here you need to pick it up from the widest side and gently pull it towards the tail. If the skin will be peeled along with the meat, then scrape it with a knife.
5. The finished fillet can now be cut into pieces and used for its intended purpose, for example, find a recipe with a photo and find out how you can quickly and tasty pickle pink salmon at home under a real salmon.

Lightly salted pink salmon - tender, juicy, like salmon

Every housewife should take a chance at least once and pickle pink salmon at home. The result is sure to surprise. A simple salting recipe will allow you to enjoy tender and juicy fish, which is in no way inferior to salmon in taste.

Ingredients:

• pink salmon (weighing 1 kg);
• 1 liter of water;
• 5 tbsp. tablespoons of salt;
• 50-100 ml of vegetable oil.

Preparation:

• It is not necessary to defrost pink salmon to the end, so it will be easier to cut it. We just cleanse the scales, gut, cut off the head, tail and fins.
• Next, cut into steaks 12-15 mm thick, then cut each steak in half, remove all bones and skin if desired.

Pour water into a bowl, add salt and mix well so that all salted granules are completely dissolved

Then we lower the pieces of pink salmon so that they are completely in the water

We leave for 10 minutes, no longer is needed, otherwise the fish will turn out to be too salty. Then we take it out, put it on a napkin, dry it and transfer it to a container

Pour fish slices with oil, cover and transfer to cold for 40 minutes

After the indicated time, the fish can already be served to the table, as well as used for salads or as a filling for pancakes

Delicious salted pink salmon in brine under salmon

At home, it is easy to pickle pink salmon for salmon, the main thing is to know how to quickly and tasty prepare the pickle and choose pink salmon. We buy fish only in deep freeze, and then gradually defrost it up to half.

Ingredients:

• pink salmon;
• 1 liter of water;
• 4 tbsp. tablespoons of salt;
• 1 tbsp. a spoonful of granulated sugar;
• 100 ml of vegetable oil.

Preparation:

• Cut the humpback prepared for salting into slices and prepare the brine.
• To do this, simply stir salt and sugar in a bowl of water until all grains disappear completely and lower the fish slices.

We count down 30 minutes, not 10, as in the previous recipe, because salted pink salmon is needed, not lightly salted. But there is no need to yawn here either

After we take out the pieces, be sure to dry them and put them in the tray, season with oil and cover

So that the pink salmon is well salted, we send it to a cool place for 24 hours, and then enjoy a delicious and not as expensive as salmon delicacy

Dry salted pink salmon

At home, salting pink salmon can be done both in brine and dry. Using this method, the fish is salted during the day and it turns out to be just as tasty. So, we study the recipe from the photo or watch the video.

Ingredients:

• pink salmon (weighing 1 kg);
• 1 tbsp. tablespoons of granulated sugar;
• 2 tbsp. tablespoons of salt;
• lemon;
• 100 ml of vegetable oil.

Preparation:

1. We cut the pink salmon in half, then cut each half lengthwise, that is, we get four large pieces.
2. Pour granulated sugar into a bowl of salt, stir.
3. We take a tray or any deep container, sprinkle the bottom with a mixture of salt and sugar, now sprinkle each piece of pink salmon with the prepared mixture and put it in the tray.
4. Squeeze the juice from the citrus and pour it over the fish, then grease the pieces with oil, set the oppression on top and transfer the tray with the contents to the cold for a day.
5. After we take out the hump, cut it into slices and serve it to the table.

How to deliciously salt pink salmon after freezing

Since most of the inhabitants of a large country live far from sea water bodies, they have to be content with frozen pink salmon. But this does not mean that it cannot be quickly and tasty salted under salmon, especially when there is such an interesting recipe with a photo.

Ingredients:

• pink salmon (weighing 1 kg);
• 1 lime (2 tablespoons of lemon juice);
• 2 tbsp. tablespoons of coarse salt;
• 2 tsp granulated sugar;
• 3 teaspoons of prepared mustard;
• 2 onions;
• 1 tbsp. a spoonful of mustard seeds;
• black pepper;
• 150 ml of vegetable oil.

Preparation:

1. We disassemble the pink salmon into fillets, cut into large pieces, but leave the skin.
2. In a bowl, combine salt with granulated sugar and polish each piece of fish with the resulting mixture. We put it in a tray, set the load on top and leave it warm for 3 hours.
3. Chop the onion thinly, the more, the better, so you can take more onions than is prescribed in the recipe.
4. Pour mustard seeds into a bowl, fill them with boiled water and drain the liquid after a couple of minutes. We survive the lime (lemon) juice to the grains, put the ready-made mustard, add salt, sugar and pepper, stir well.
5. We wash the fish from salt, dry it, now peel off the skin and cut into slices.
6. We take a jar, put a little mustard sauce on the bottom, send fish slices, pour each layer with sauce and sprinkle generously with onions. The last layer must be onion.
7. Cover the jar with the contents, send it to the cold for two days, and then serve it directly with the sauce to the hot potatoes.

Salt pink salmon in brine with honey

Such a recipe (with a photo) will also allow you to quickly, tasty and inexpensively pickle pink salmon for salmon, but ingredients unusual for salting fish are used here: honey and cognac. Such a set of components may seem strange to many, but it's worth a try, it turns out amazingly tasty.

Ingredients:

• fillet of pink salmon;
• 2 tbsp. tablespoons of coarse salt;
• 1 tbsp. a spoonful of granulated sugar;
• 3 sprigs of dill;
• 1 tbsp. a spoonful of brandy;
• 1 tsp honey.

Preparation:

Finely chop the greens with a knife, pour into a bowl, then add sugar, salt, honey and an alcoholic drink, stir until gruel is obtained

Season the pink salmon fillet with the resulting mixture, put in a container, cover and transfer to a cool place for 12 hours

Delicious and quick salting of whole pink salmon

If there is absolutely no time for cutting the fish, then you can pickle the whole pink salmon under the salmon, the main thing is not to forget to freeze it at home in order to eliminate all the risks of the reproduction of pathogenic forms.

Ingredients:

• pink salmon;
• salt.

Preparation:

We peel off the pink salmon scales and remove all the insides from it, rub salt on all sides, and sprinkle the inside with salted granules

Wrap in plastic wrap and leave to salt in a cold place for a week

Salt the hump with vodka

You can salt pink salmon with salmon not only with a skate, but also with vodka. This method is also worth trying, the fish turns out to be very tasty, so we write down the recipe with the photo and proceed to the ambassador.

Ingredients:

• 300 g pink salmon fillet;
• 50 ml of vodka;
• 50 ml of vegetable oil;
• Dill;
• 2 pinches of salt;
• a pinch of granulated sugar.

Preparation:

Cut the fillet of the humpback into thin slices, about 8 mm thick and put in any container, sprinkle with salt and sugar

Now we pour with vodka, which not only enhances the taste, but also preserves the original color of the fish meat

Grind the dill directly with your hands and put it to the fish, mix gently

• We will salt in a jar, so we take a glass container and spread the pink salmon along with the dill.
• We pour in the oil, close the jar and transfer it to the cold, you can store such a snack for a month.

Salt pink salmon with coriander and onions

Another interesting recipe (with a photo) for salting pink salmon under salmon provides for the addition of seasonings. The pieces are elastic, juicy and very tasty.

Ingredients:

• pink salmon;
• 2 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of granulated sugar;
• 20 coriander kernels;
• bulb;
• 2 tbsp. tablespoons of vinegar (9%);
• 2 tbsp. tablespoons of vegetable oil.

Preparation:

1. Already cut pink salmon without bones and skin, cut into slices 12-15 mm wide.
2. We make a bouquet of seasonings and spices, that is, we mix sweet and salty granules with pepper and coriander seeds.
3. Sprinkle the fish pieces with the resulting mixture and keep them under pressure at low temperatures for 24 hours.
4. After that, rinse the fish with water and mix with onions, which we cut into thin quarters.
5. Pour vinegar, oil, stir and leave for two hours. It is advisable to stir the fish every 20 minutes, so that all the pieces are evenly marinated.

Pickled pink salmon with oranges

Of course, at home, you can pickle a whole humpback salmon under the salmon, but you can really surprise guests with an exquisite appetizer if you offer them sandwiches with pink salmon salted in oranges.

Ingredients:

• pink salmon (weighing 0.5 kg);
• half an orange;
• 1, 5 teaspoons of salt.

Preparation:

1. Cut the pink salmon into several longitudinal parts, cut the citrus into small pieces.
2. Now we lay out the ingredients in layers, first the fish, add it, then the orange slices, repeat.
3. Cover the fish, take it to a cool place for 24 hours.
4. After the pink salmon, you can already eat or make delicious sandwiches with it.

How to pickle pink salmon caviar

Few are lucky, but there are times when customers get pink salmon with caviar. When you find such a “gift”, you immediately think how to salt it, and there are many recipes, but even the simplest one will allow you to quickly salt pink salmon caviar for salmon.

Preparation:

The amount of salt will depend on the weight of the caviar. We calculate from the ratio per 1 kg of caviar - 50 g of salt, that is, if the caviar weighs 100 g, then the salt is needed 5 g, respectively

Now just gently, so as not to damage the eggs, mix the seafood with salt and leave for exactly 5 minutes. This time is enough for the caviar to be moderately salty. Also, do not be afraid that under the influence of salt the caviar will change its orange color to red, as it should be

After that, pour the caviar into a sieve, rinse it, leave it to leave all the liquid, and lay it out on a napkin

We put it in a jar and you can take a sample

Pink salmon with "salmon": salting secrets from experienced housewives

To pickle pink salmon for salmon, and it turned out to be really just as tasty, it is worth asking the opinions of other housewives:

1. In order for the fish to be tasty, it must be of high quality, and you can even determine by one of the eyes. If they are cloudy, then we pass by, such a fish has been here for a long time.
2. If the amount of granulated sugar in the recipe is increased, then the salting process can be accelerated.
3. Pink salmon will be salted faster if you set oppression on it.
4. The longer the fish is kept in the marinade, the saltier it will be, then no more than three days.
5. In order for the pieces of fish to be salted equally, they need to be turned over periodically.
6. In no case should you defrost fish in warm water, from this the pieces will not only fall apart, but the meat will also lose all its taste and color.
7. In order for the slave to turn out to be a weak salting, it must be held in brine, and then be sure to dry.
8. If the salted fish is hermetically packed, then it can be stored in the freezer.
9. Do not defrost frozen fish to the end, as it will be easier to cut it into slices of the desired size.

Of course, for salting it is better to use freshly caught pink salmon with dense pulp and uniform color. But if there is no possibility, then the frozen fish product must be thawed gradually, the main thing is that all the water is gone