How to salt salmon at home

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

Salmon is a delicious fish, a real delicacy. You can cook it at home in different ways. For example, many housewives are interested in how to quickly and correctly salt fish so that it is moderately salty and tasty. We reveal all the secrets.

Lightly salted salmon - a simple recipe

We offer the easiest way of salting - just one night, and an insanely delicious snack on your table. The main thing is to choose high-quality fish, it should be dense, uniform light red in color and without any foreign smell.

Ingredients:

• 500 g salmon;
• 3 tbsp. l. salt (with a slide);
• 1 tbsp. l. Sahara;
• black pepper optional.

Preparation:

1. Rinse the salmon fillet under running water, dry it with napkins and, if available, remove the bones. This can be done easily with tweezers.
2. Mix salt and sugar in a bowl. Granulated sugar can be added to your liking, or you can not use it at all.
3. Pour a layer of the prepared mixture on the bottom of the container, put the fish on top, skin down, completely cover with the remaining salting mixture. Don't worry about too much salt. The fish will take as much as it needs.
4. If desired, add freshly ground black pepper, tighten the container with fish with cling film and put it in a cool place for 12 hours.
5. After that, we wash the fillet under cold water, dry it, grease it with vegetable oil for better storage.
6. After cutting salmon, a ridge remains, which many housewives do not throw away, and also salted or smoked.

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Salt salmon quickly and tasty - recipe with herbs

Many housewives have their own special salmon salting recipes. For example, some, in addition to the main ingredients, also use greens, which go well with red fish.

Ingredients:

• 1 kg of salmon;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• black pepper optional;
• sprigs of fresh dill.

Preparation:

• Salmon fillet must be carefully prepared before salting. We clean the skin from the scales, remove all the bones (not only costal, but also those that are in the back).
• After that, we wash the fish, dry it, wrap it in foil and keep it in the freezer for 2-3 days. This is necessary in order to protect yourself from any parasites.

• Then we completely defrost the fish at room temperature and start salting. To do this, mix salt and sugar in a bowl, add black pepper (only freshly ground) if desired.
• Sprinkle the bottom of the container with a pickling mixture and put a couple of dill sprigs.

• We shift the salmon into the mold, sprinkle with the remaining mixture on top, distribute it evenly over the surface of the fish.
• Put a few more branches of dill on the fillet, add a few peas of allspice if desired.

• We close the container with the contents and transfer it to a cool place, wait a day. Then we take out the fish, drain the brine.
• We store for 2-3 days in the refrigerator, for longer storage - freeze.

If you want the salmon not to lose its beautiful delicate color after salting, then sprinkle the fillet with alcohol, or rather hold it in it for a few seconds.

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Two ways of salmon salting from the chef Ilya Lazerson

The famous chef Ilya Lazerson has his own ways of quickly and tasty salmon salting at home. We share two simple recipes at once.

Ingredients:

• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• pink pepper;
• Dill;
• white pepper;
• juniper berries.

Preparation:

1. Peel the salmon fillet of all seeds, rinse, dry and cut into two pieces.
2. Combine salt and sugar in one container. Divide the total salted mixture in half.
3. For the first method, add a little pink pepper and finely chopped dill in one half. Stir thoroughly to give the dill taste and aroma.
4. Sprinkle the bottom of the container with the prepared mixture, put the fillet on top (always with the skin down), completely sprinkle the fish with the remaining composition. Cover with foil, put in a cool place for at least 12 hours.
5. For the second method, we crush the juniper berries and white pepper grains with a knife, pour them into the general curing mixture, mix thoroughly.
6. Also, sprinkle the bottom of the container with the mixture, and then all the fish, leave under the film for salting in a cool place for 12 hours.

You can salt the fish in a glass or enamel container, as well as in a stainless steel dish, in a food-grade plastic container.

Lightly salted salmon with spices

This method of salmon salting involves the use of different spices, but if you wish, you can not add them during the cooking process, but sprinkle the already prepared fish.

Ingredients:

• 1 kg of salmon;
• 2 tbsp. l. salt (with a slide);
• 1 tbsp. l. Sahara;
• 2 bay leaves;
• 15 peppercorns;
• 15-20 coriander seeds;
• rosemary.

Preparation:

• For salting, we prepare the salmon itself, that is, we rinse well and look for the presence of seeds, if there is, then we remove everything.
• Mix salt with sugar, ground pepper, chopped coriander and bay leaf crumbled into small pieces.

• Rub the fish thoroughly with the prepared mixture and put it in a glass or any other suitable container.
• We cover with a lid or foil, put away for a day in a cool place.

We take out the finished fish from the brine, shake off all unnecessary from it, dry it with napkins

When serving, the fish can be garnished with slices of lemon, lime and even orange, which gives a special flavor.

Salting salmon in 15 minutes - a quick recipe

The proposed recipe is a real lifesaver for housewives, because in just 15 minutes you can salt salmon and serve a delicious appetizer on the table. In this way, any red fish can be salted, even pink salmon will turn out to be as tasty as in a restaurant.

Ingredients:

• 500 g salmon;
• 3 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 2 bay leaves;
• 10 peppercorns;
• 0.5 tsp coriander;
• ground black pepper (optional);
• 50 ml of water;
• 1 tbsp. l. cognac;
• 1-2 tbsp. l. vegetable oil.

Preparation:

We will salt the salmon in brine. To do this, pour water into the stewpan, then send salt, sugar and all the spices indicated in the recipe

We put on fire, wait for a boil, boil the marinade for a minute, turn it off and cool completely. Hot or even warm brine should not be used

• At this time, prepare the salmon: cut it into thin slices and place it in a container.
• Pour brandy into the cooled brine (vodka can be used), stir and fill in the fish.
• After 10-15 minutes, dry the finished fish, put it on a dish and lightly grease it with oil - sunflower or olive.

If it seems to you that the fish is too dry, then add a little vegetable oil, but do not overdo it so as not to interrupt the taste of the salmon itself.

How to salt salmon belly

Not everyone has the opportunity to buy salmon for salting, because this fish is quite expensive. But in stores, bellies are often sold, which can also be quickly and tasty salted at home. And if you don't know how, write down the recipe.

Ingredients:

• salmon belly;
• 1 onion;
• salt.

Preparation:

Peel the bellies of the salmon and rinse well under running water, dry

• Chop the onion into thin half rings and put half of the vegetable on the bottom of the container.
• Now cut the abdomen into pieces, salt well, mix and transfer to a container.

• Cover the fish with the remaining onion on top, cover with a lid and leave for at least 4 hours in a cool place.
• For salting, we use only coarse salt, which does not draw out juice from the fish, so the salmon will remain the same juicy and fatty. It is strictly forbidden to use iodized salt, it will only spoil the taste of the fish delicacy.

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Salmon in beets - recipe by Gordon Ramsay

Gordon Ramsay has a special recipe for salting salmon. Its peculiarity is that fish in beets are salted. Oddly enough, but such a vegetable really gives the fish an interesting taste and beautiful color.

Ingredients:

• 800 g salmon;
• 2 tbsp. l. coriander seeds;
• 250 g raw beets;
• zest of 2 oranges;
• 100 g of fine sea salt;
• 100 g caster sugar;
• black pepper to taste.

Preparation:

1. We send the grated coriander seeds, salt, sugar and ground pepper to a bowl.
2. Then add the zest, grated on a fine grater and raw beets, which we also grate on a fine grater. We mix everything.
3. Put the salmon fillet on a baking sheet, and distribute the prepared mixture on top.
4. We cover with foil, put another tray and press down with any load. We send to a cool place for 8 hours or overnight.
5. We wash the finished fish under running water, dry it and cut it into thin slices.

It's so simple, quick and tasty to pickle salmon at home. The main thing is not to leave the fish in the brine for more than three days, it is better to immediately transfer it to a dry container. In addition to coriander and pepper, spices such as dried onions and even garlic are excellently combined with this fish.