Salmon is a fish from the salmon family. It has a rather impressive size. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or Atlantic salmon) live an average of fourteen years. It contains a lot of useful trace elements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How salted salmon is prepared at home will be discussed in this article.
Fish selection
When choosing salmon, you need to pay attention to the appearance of the individual. The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, a pleasant aroma should come from the salmon. Speaking about how to properly pickle red fish at home, it should be mentioned that the loin is usually used for this. However, steaks, bellies, various trimmings are also perfect. But salting the head of salmon is not worth it - it is better to leave it in your ear. Different ways of salting red fish will be described in this article.
thinning
The fish must be milled before cooking. For this, a long and wide knife is suitable. The tool should be longer than the distance from the back of the salmon to its belly. Now you can proceed to the phased cutting of fish.
- First of all, the carcass must be rinsed in cold water, and then wiped dry.
- Then she needs to cut off her head and gills.
- After that, the fish should be cut along the spine into two parts.
- Then the salmon ridge must be cut off and the remaining ribs removed with tweezers. This must be done carefully, since the ridge has very sharp protrusions, which are easy to cut or prick.
- Next, you can remove the skin from the fish along with the scales.
Fillet for salting is ready. If desired, you can remove the abdomen. Some consider this part of the carcass to be too fatty. Now you can start talking about how to properly salt salmon at home.
Cooking methods
Red fish can be salted in three different ways: wet, dry and mixed.
- Wet way. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed at enterprises.
- Dry way. The salmon carcass is rubbed with salt and spices. This is the most popular option for salting the product. It is suitable for lovers of lightly salted red fish.
- Mixed way. It involves a complex technology for the preparation of the product. This method will not be presented in this article.
It should be remembered that strict observance of all the conditions for creating a dish always guarantees a good result. At the same time, it doesn’t matter why you need to pickle salmon: for sushi, for beer, or just to feast on. Before cooking, you should carefully study the recipe and follow it exactly.
How to salt a fillet
Salmon salted at home is prepared quite simply. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to oversalt such fish. In any case, its meat will absorb only the required amount of salt. The recipe for salting salmon at home, described below, involves the phased implementation of the following steps:
- First of all, fresh or thawed fish must be cut into fillets. In this case, the skin with scales does not need to be removed.
- Then you should sprinkle the salmon with sea or ordinary coarse salt. Its amount should be calculated based on the size of the fish. For every kilogram of fillet, you need to take three to four tablespoons of salt.
- Now the halves of the fillet must be wrapped in a paper towel and put in a plastic bag, enameled or plastic container. After that, the container with the fish should be placed in the refrigerator and left in it for 13-17 hours. The cooking temperature should be maintained within five to ten degrees Celsius.
- Then you need to get the salmon from the refrigerator and carefully remove excess salt from it with a brush. Under no circumstances should you rinse the fish with water. It can be immediately cut into portioned pieces and served at the table.
This is how salted salmon is prepared at home. Next, you will learn a few more recipes for salting this delicious fish.
How to salt a steak
The dry method of salting salmon was described above. But the steak is preferable to cook in brine.
Ingredients:
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- salt - 3-4 tablespoons without a slide;
- water - 1 liter;
- spices (coriander, allspice, bay leaf) - to taste.
Cooking method:
It turns out very tasty salmon salted at home. A step-by-step recipe for cooking a dish will quickly master even a novice hostess.
How to salt salmon in pieces
Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and completely salt such fish. Fortunately, slices of salmon (the so-called trimmings) are sold in shops and markets. They are great for cooking too. Such salting of salmon at home will take quite a bit of time. A quick cooking recipe suggests that the fish will be ready to eat in just a few hours.
Ingredients:
- fish (pieces) - 1 kilogram;
- sugar - 1 tablespoon;
- salt - 2 tablespoons.
Cooking method:
Fillet pieces should be sprinkled with a mixture of sugar and salt, put in a container, pressed with oppression and refrigerate for three to four hours. After that, salted salmon, cooked at home, can be served at the table.
How to salt the bellies and backbone
The advantage of these fish parts is that they cook instantly. Belly and ridges of salmon in salty form will be an excellent snack for beer. They are also cooked dry.
Ingredients:
- bellies and ridges - 1 kilogram;
- salt - 2 tablespoons;
- sugar - 1 tablespoon.
Cooking method:
Parts of red fish should be covered with a mixture of salt and sugar, then tightly packed in a container and placed in the refrigerator for several hours. The dish is ready!
Now you know how to properly pickle red fish at home. Even the bellies and backbones of Atlantic salmon are suitable for this purpose.
Salting with sugar and spices. Ingredients
Now we will talk about how to salt salmon and trout at home with sugar and various spices. To do this, prepare the following ingredients:
- fillet of red fish (trout or salmon) - 1 kilogram;
- lemon juice - 1 tablespoon;
- dill - 1 sprig;
- sugar - 2 tablespoons;
- freshly ground black pepper - 1 teaspoon;
- salt - 5 tablespoons;
- bay leaf - 3 pieces;
- parsley - 1 branch.
Salting with sugar and spices. Cooking method
- First of all, you need to make a pickling mixture. To do this, mix together pepper, salt and sugar.
- Then both halves of the fillet should be grated with this composition.
- Next, you need to put a piece of fish skin down in an enameled or plastic container.
- After that, it is necessary to cover the red meat with chopped herbs and laurel leaves.
- Now you should sprinkle the products with the rest of the pickling mixture and sprinkle with lemon juice. Instead, you can use cognac or red wine.
- Lastly, put the other half of the fillet into the container, skin side up.
The recipe for salting salmon at home involves different cooking times. On average, it is aged in the refrigerator for two days. However, lovers of salted fish can enjoy it in a day. If you need a more salty option (for example, with beer), you can keep the salmon or trout in the marinade longer. However, it should be remembered that every twelve hours the fish should be turned over so that the lower and upper pieces of the fillet change places.
Next, salted salmon, cooked at home, is pulled out of the refrigerator and wiped with a towel. Then it should be cut into pieces and served at the table. You can also store it in a clean container and keep it cool.
Now you know how to properly salt salmon at home. This exceptionally healthy and tasty product will make your diet more balanced and nutritious. Bon Appetit!
Salmon is a fish from the salmon family. It has a rather impressive size. A large individual can reach two meters in length. The weight of such a fish ranges from thirty to fifty kilograms. Salmon (or Atlantic salmon) live an average of fourteen years. It contains a lot of useful trace elements and vitamins that can be destroyed during heat treatment or freezing. Therefore, many housewives prefer to salt this fish. How salted salmon is prepared at home will be discussed in this article.
Fish selection
When choosing salmon, you need to pay attention to the appearance of the individual. The scales of fresh fish are elastic, smooth and shiny, and the eyes are transparent. In addition, a pleasant aroma should come from the salmon. Speaking about how to properly pickle red fish at home, it should be mentioned that the loin is usually used for this. However, steaks, bellies, various trimmings are also perfect. But salting the head of salmon is not worth it - it is better to leave it in your ear. Different ways of salting red fish will be described in this article.
thinning
The fish must be milled before cooking. For this, a long and wide knife is suitable. The tool should be longer than the distance from the back of the salmon to its belly. Now you can proceed to the phased cutting of fish.
- First of all, the carcass must be rinsed in cold water, and then wiped dry.
- Then she needs to cut off her head and gills.
- After that, the fish should be cut along the spine into two parts.
- Then the salmon ridge must be cut off and the remaining ribs removed with tweezers. This must be done carefully, since the ridge has very sharp protrusions, which are easy to cut or prick.
- Next, you can remove the skin from the fish along with the scales.
Fillet for salting is ready. If desired, you can remove the abdomen. Some consider this part of the carcass to be too fatty. Now you can start talking about how to properly salt salmon at home.
Cooking methods
Red fish can be salted in three different ways: wet, dry and mixed.
- Wet way. In this case, the salmon is kept in a marinade with the addition of salt. This is how fish is processed at enterprises.
- Dry way. The salmon carcass is rubbed with salt and spices. This is the most popular option for salting the product. It is suitable for lovers of lightly salted red fish.
- Mixed way. It involves a complex technology for the preparation of the product. This method will not be presented in this article.
It should be remembered that strict observance of all the conditions for creating a dish always guarantees a good result. At the same time, it doesn’t matter why you need to pickle salmon: for sushi, for beer, or just to feast on. Before cooking, you should carefully study the recipe and follow it exactly.
How to salt a fillet
Salmon salted at home is prepared quite simply. Some housewives completely cover it with salt. Salmon is famous for its fat content and juiciness, so it is impossible to oversalt such fish. In any case, its meat will absorb only the required amount of salt. The recipe for salting salmon at home, described below, involves the phased implementation of the following steps:
- First of all, fresh or thawed fish must be cut into fillets. In this case, the skin with scales does not need to be removed.
- Then you should sprinkle the salmon with sea or ordinary coarse salt. Its amount should be calculated based on the size of the fish. For every kilogram of fillet, you need to take three to four tablespoons of salt.
- Now the halves of the fillet must be wrapped in a paper towel and put in a plastic bag, enameled or plastic container. After that, the container with the fish should be placed in the refrigerator and left in it for 13-17 hours. The cooking temperature should be maintained within five to ten degrees Celsius.
- Then you need to get the salmon from the refrigerator and carefully remove excess salt from it with a brush. Under no circumstances should you rinse the fish with water. It can be immediately cut into portioned pieces and served at the table.
This is how salted salmon is prepared at home. Next, you will learn a few more recipes for salting this delicious fish.
How to salt a steak
The dry method of salting salmon was described above. But the steak is preferable to cook in brine.
Ingredients:
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- salt - 3-4 tablespoons without a slide;
- water - 1 liter;
- spices (coriander, allspice, bay leaf) - to taste.
Cooking method:
It turns out very tasty salmon salted at home. A step-by-step recipe for cooking a dish will quickly master even a novice hostess.
How to salt salmon in pieces
Probably the only serious drawback of salmon is its high price. Not every family can afford to purchase and completely salt such fish. Fortunately, slices of salmon (the so-called trimmings) are sold in shops and markets. They are great for cooking too. Such salting of salmon at home will take quite a bit of time. A quick cooking recipe suggests that the fish will be ready to eat in just a few hours.
Ingredients:
- fish (pieces) - 1 kilogram;
- sugar - 1 tablespoon;
- salt - 2 tablespoons.
Cooking method:
Fillet pieces should be sprinkled with a mixture of sugar and salt, put in a container, pressed with oppression and refrigerate for three to four hours. After that, salted salmon, cooked at home, can be served at the table.
How to salt the bellies and backbone
The advantage of these fish parts is that they cook instantly. Belly and ridges of salmon in salty form will be an excellent snack for beer. They are also cooked dry.
Ingredients:
- bellies and ridges - 1 kilogram;
- salt - 2 tablespoons;
- sugar - 1 tablespoon.
Cooking method:
Parts of red fish should be covered with a mixture of salt and sugar, then tightly packed in a container and placed in the refrigerator for several hours. The dish is ready!
Now you know how to properly pickle red fish at home. Even the bellies and backbones of Atlantic salmon are suitable for this purpose.
Salting with sugar and spices. Ingredients
Now we will talk about how to salt salmon and trout at home with sugar and various spices. To do this, prepare the following ingredients:
- fillet of red fish (trout or salmon) - 1 kilogram;
- lemon juice - 1 tablespoon;
- dill - 1 sprig;
- sugar - 2 tablespoons;
- freshly ground black pepper - 1 teaspoon;
- salt - 5 tablespoons;
- bay leaf - 3 pieces;
- parsley - 1 branch.
Salting with sugar and spices. Cooking method
- First of all, you need to make a pickling mixture. To do this, mix together pepper, salt and sugar.
- Then both halves of the fillet should be grated with this composition.
- Next, you need to put a piece of fish skin down in an enameled or plastic container.
- After that, it is necessary to cover the red meat with chopped herbs and laurel leaves.
- Now you should sprinkle the products with the rest of the pickling mixture and sprinkle with lemon juice. Instead, you can use cognac or red wine.
- Lastly, put the other half of the fillet into the container, skin side up.
The recipe for salting salmon at home involves different cooking times. On average, it is aged in the refrigerator for two days. However, lovers of salted fish can enjoy it in a day. If you need a more salty option (for example, with beer), you can keep the salmon or trout in the marinade longer. However, it should be remembered that every twelve hours the fish should be turned over so that the lower and upper pieces of the fillet change places.
Next, salted salmon, cooked at home, is pulled out of the refrigerator and wiped with a towel. Then it should be cut into pieces and served at the table. You can also store it in a clean container and keep it cool.
Now you know how to properly salt salmon at home. This exceptionally healthy and tasty product will make your diet more balanced and nutritious. Bon Appetit!
Fans of red fish often deny themselves the pleasure of eating it, even if their financial capabilities allow it. Too often a purchased delicacy disappoints with its taste and makes you regret the money spent. Meanwhile, slightly salted salmon at home is easy to prepare. By preparing it yourself, you can adjust both the degree of salting and flavors. Yes, and such fish will cost much less.
Dry Ambassador
There are many ways to salt lightly salted salmon. The simplest recipe does not even require preliminary preparation of the brine. All you need is salt and sugar in a ratio of 2:1. If you like fragrant fish, you can also add dill - fresh or dried. The components of the pickling mixture are ground for even distribution. Salmon is cut into fillets (if you bought a whole carcass), washed and dried with napkins. The fish is sprinkled on all sides with the prepared composition and placed in a container of a suitable size. It should be only slightly larger than the piece being salted, not absorb odors and not oxidize. The vessel is closed (you can tighten it with a film if the “native” lid is not provided or it is lost) and placed in the refrigerator. Lightly salted salmon at home is prepared quickly - you can try it the very next day. Don't want to take risks? Hold on for another day. But it’s not worth keeping for longer than three - it will be very salty. If you can’t eat the fish in three days, the secreted juices are drained, the fillet is very thinly smeared with vegetable oil and kept covered in a dry container.
Salmon (fillet) slightly salted in oil
This recipe allows you to eat fish the next morning, if you do it in the evening. The fillet is cut across into slices half a centimeter thick. Naturally, the bones will have to be pulled out before this, but this procedure is always desirable, no matter how lightly salted salmon is prepared at home. The plates are evenly salted (three full tablespoons of salt are required per kilo of fish), carefully mixed, folded into a jar and poured with half a glass of unflavored vegetable oil. You have provided yourself a sandwich with red fish for breakfast!
lemon recipe
If you use it, lightly salted salmon, cooked at home, acquires an exquisite taste note and a delicate aroma. It is also convenient that it is not necessary to cut the fish and remove the bones; you can salt the whole carcass if it is not too large. Salt and sugar are mixed (three large spoons each) and ground allspice to taste. Part of the mixture is poured onto the bottom of the container, half of the salmon is laid skin down on it, the top is also sprinkled with the mixture and sprinkled with lemon. Put a leaf or two laurels, you can pour chopped greens. The same manipulations are carried out with the second half, and it is placed on the first. The closed container is placed in the cold. If you like a weak ambassador, you can eat the next day.
Unusual but very tasty
The original way to make slightly salted salmon was invented by zealous housewives. Surprisingly, it turned out to be so successful that it became widely used even by those who are not used to saving. Half a kilo of fish is spread into thin slices, sprinkled with salt (not too generously), you can also use fish seasonings. Folded in a jar, salmon is poured with cucumber or tomato pickle without vinegar. A day later, a tender fish can already be consumed.
Fish in the marinade
If you love to cook and are not averse to tinkering, you will surely love the following recipe. Under it, it is better to buy already cut steaks, weighing one hundred grams. A liter of water is boiled for five pieces, a spoonful of white sugar and four large sea salt are dissolved in it. You can take a rough stone, but the taste will be less successful. Then white pepper (4-5 peas) and a couple of laurels are laid, half a stack (20 milliliters) of apple or wine vinegar is poured. If this was not at hand, you can use the standard, table, but in half the volume. A minute of boiling - and the marinade is cold and filtered. The steaks are stacked in a container, poured with marinade and removed to the bottom of the refrigerator. If you need lightly salted salmon at home, it will be ready after 24 hours. Completely salted fish will be in two days.
Spicy salting with honey
The most difficult of all the recipes we have proposed. But he also gives just amazing fish at the exit! A half-kilogram piece of fillet is freed from the skin and very thinly sliced. To get almost transparent plates, you need to hold the fish in the freezer a little, so it will be easier to cut. A liter of water is boiled, four tablespoons of salt are dissolved in it, preferably sea salt. Then a couple of peas of white, black and allspice, four clove sticks and a quarter of a spoonful of grain coriander are laid. The marinade does not boil for long, literally half a minute, and is removed from the stove. Brandy or good cognac (three spoons) is poured into it, a couple of bay leaves are put and one and a half spoons of honey are introduced. It is recommended to take or collected on forbs. We strongly do not recommend using buckwheat: it will give the fish some bitterness. While the marinade has cooled, it will just infuse. The liquid is filtered, slices of fish are poured into it and cleaned in the cool for a day.
As you can see, lightly salted salmon is cooked at home and quickly, and you can choose any recipe. Don't trust yourself - practice on a small piece. Culinary success and bon appetit!
Sandwiches with salted salmon are considered an excellent option for an aristocratic breakfast; they can also decorate any holiday table. Salted fish is not difficult to find in the nearest supermarket, but it is better to cook it yourself. Today we will tell you how to pickle salmon at home.
How to salt salmon dry
You will need:
- salmon fillet - 1 kilogram,
- coarse salt - 2 tablespoons,
- sugar - 1.5 tablespoons.
- spices (dried dill, oregano, coriander, black and white pepper) - to taste.
Cooking method
- Rinse the salmon fillet with cold water. Dry with paper towels.
- Mix salt, sugar and prepared favorite spices. By the way, if you do not want to interrupt the taste and aroma of the fish with seasonings, then you can easily do without them, being content with only salt and sugar.
- In the resulting mixture, we thoroughly “bread” the salmon.
- We spread the fish skin up in an enameled or glass container. We cover with a lid. We leave for a couple of hours. After the specified time, the fish must be sent for a day in the refrigerator. Then you can take a sample!
Salmon salting in brine (wet method)
You will need:
- red fish steaks - 1.5 kilograms,
- water - 1 liter,
- salt - 3 tablespoons,
- sugar - 1 tablespoon,
- vinegar - 1 tablespoon,
- bay leaf - 2-3 pieces,
- allspice - 5-7 peas,
- coriander - to taste.
Cooking method
- We clean the salmon from scales, rinse well in cold water. Cut into bite-sized pieces.
- Pour water into a saucepan and bring to a boil.
- Add sugar, salt, bay leaf, pepper and coriander to boiling water.
- At the very end, pour vinegar into the brine and remove from heat.
- Place the fish in a container.
- Pour the cooled marinade, which must first be filtered.
- We put the fish in the refrigerator and, licking saliva, we expect a couple of days. That is how long it takes for the salmon to be ready. Bon Appetit!
Recipe for quick pickling of salmon
You will need:
- salmon fillet - 2 kilograms,
- salt - 6 tablespoons,
- sugar - 3 tablespoons.
Cooking method
- We remove the skin from the salmon. We wash the fish well. Dry with paper towels. We cut into small pieces.
- Mix salt and sugar.
- Dip each piece of fish in the spice mixture.
- We put the fish in a container in which it will be salted.
- We cover with cling film and leave for several hours at room temperature (if you put the fish in the refrigerator, it will sit a little longer). Literally in 2 hours the fish is ready to eat!
Lightly salted salmon at home
You will need:
- salmon fillet on the skin - 1 kilogram,
- coarse salt (preferably sea) - 2 tablespoons,
- sugar (can be brown) - 1 tablespoon,
- Freshly ground black pepper - optional
Cooking method
- Rinse the fish with cold water. Dry with paper towels.
- Mix salt, sugar and pepper.
- At the bottom of a glass bowl with high sides, pour 1/2 of the spices.
- Put the fish skin side down in a bowl.
- Sprinkle with the remaining mixture.
- Wrap the shape with cling film. We send the fish for 12 hours in the refrigerator.
- At the end of the specified time, remove the film, drain the resulting brine, and clean off the spices remaining on the fish fillet. We send the fish back to the refrigerator. A day later, lightly salted salmon is ready!
Lightly salted salmon with lemon
You will need:
- salmon fillet - 1 kilogram,
- salt - 4 tablespoons,
- sugar - 4 tablespoons,
- lemon - 1 piece.
Cooking method
- Mix salt and sugar.
- Pour spices into the bottom of a glass container.
- We wash the salmon fillet, dry it, do not remove the skin.
- Put the fish skin side down on the spices.
- Drizzle freshly squeezed lemon juice over the top.
- We leave the fish for a couple of hours to pickle at room temperature, then send it to the refrigerator for a couple of days. Before use, salmon should be wiped with a clean napkin, cut into pieces, served as an appetizer or used as an ingredient for sandwiches. Eat for health!
Salting salmon at home, as you can see for yourself, is not so difficult. The main difficulty that you will have to face is to endure a couple of days until the fish reaches readiness. Self-salted salmon turns out to be many times tastier than the purchased analogue, besides, you can be sure that it does not contain any dubious additives and harmful preservatives, which means that you can feed your favorite household members without fear with such a fish. Perhaps you have your own way of salting salmon, we will be grateful if you share it in the comments to this text.
Good afternoon.
Red fish is a classic aristocratic snack. Moreover, not only tasty, but also healthy, because it contains so many useful substances! And if the fillet is also properly cooked, it is simply impossible to break away from it.
One of the most common options for cooking fish is salting. After spending half an hour in the evening, in the morning you can get a wonderful treat that will be appropriate both at a family dinner and while relaxing with friends with alcohol.
Therefore, today I propose to raise the issue of cooking salted salmon.
For the preparation of lightly salted salmon, it is better to use fresh fillets. Thawed fish no longer has such a rich taste and the result may even disappoint you.
Below are some simple recipes for cooking fish at home. Guests of any event will appreciate such a treat, and you will definitely be in the attention of those who want to repeat the dish.
Moreover, such an appetizer is considered universal, because you can eat it not only on your own, but also make a filling for, as well as add to salads.
The first one on our list is the classic version. For salting fish using this method, the simplest ingredients and a very small amount of time are required. But rest assured, the result will surprise you.
Ingredients:
- Fresh salmon - 1.5 kg;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. a spoon.
Cooking method:
1. Rinse the fish and cut off the belly. The scales can not be removed: with it, the fillet will be stored longer due to less evaporation of moisture.
2. Remove all small bones from the meat. As practice shows, it is most convenient to do this with tweezers. But you can use another similar tool.
3. Pour salt and sugar into a common container and mix.
4. Roll the fish in this mixture on both sides so that there are no missing areas. You can add some spices if you like.
5. Put the fish in an enamel bowl and cover with a film.
6. Place something heavy on top or tie the pieces together tightly with kitchen string.
7. Remove the workpiece in the refrigerator. The time required for salting varies depending on the thickness of the pieces, but the average is about 12-14 hours. After this time, the fish can be taken out and, cut into thin slices, served to the table in combination with herbs and vegetables. Bon Appetit!
How to quickly pickle salmon with onions
If you want something more non-standard, I advise you to try a combination with onions. The sweetish spicy taste of the dish will appeal to both adults and children during any feast.
Ingredients:
- Lemon - a quarter;
- Onions - 3 pcs.;
- Salt, pepper - to taste;
- Parsley - 1 bunch;
- Salmon fillet - 500 grams.
Cooking method:
1. For convenience, it is better to take fish slightly frozen - so it will be easier to cut it. Cut the fillet, remove the bones and skin, cut into pieces of the size that suits you. Lay them in a deep bowl in layers.
2. The next step is to thinly slice the onion into half rings.
This is very important, because if the slices are too thick, a lot of the juice from them will be transferred to the fish. It might overpower her taste.
So, sprinkle the salmon with chopped onion. Pour finely chopped parsley into the same container, salt and pepper the contents. Then mix everything thoroughly with a spoon or hands.
3. At the end of the fillet, sprinkle with lemon juice. Cover the container with a film or cloth and leave for 4-5 hours so that the fish is well soaked. After that, the snack is ready to eat.
Recipe for delicious lightly salted salmon in orange juice
Another extraordinary combination is salmon with orange juice. At first glance, it may seem strange, but believe me, as soon as you try what happened, this recipe will immediately be added to your favorites. Its undeniable advantage is also a high cooking speed.
Ingredients:
- Salmon - 1 kg;
- Cumin - 1 tbsp. a spoon;
- Orange - 3 pcs.;
- Ground coriander - 1 tsp;
- Salt - 100 gr.;
- Dill - optional.
Cooking method:
1. Remove all bones from the fillet, even the smallest ones. The skin must be left - so the fish turns out to be more juicy and tasty.
2. Chop dill. Mash cumin and coriander with a spoon or something heavy. Grinding them into powder is undesirable. Next, squeeze the orange juice into a separate container and, putting it on the fire, boil it down by half.
Put the fish in layers in a glass or enameled dish. Sprinkle with spices, salt and top with cooled orange juice.
3. After covering the container with a napkin, leave the fillet in a warm place for about an hour, and then put it in the refrigerator for 5-6 hours. When serving, cut the fish into thin slices and garnish with green sprigs.
Lightly salted salmon according to a quick recipe with vodka (for 2 hours)
The next option is salting with vodka. It will make the fish elastic and juicy, and also give the taste a spicy tinge. If desired, you can replace vodka with cognac, the result will be no worse.
Ingredients:
- salmon fillet;
- Vodka;
- Salt;
- Sugar;
- Dill.
Cooking method:
For salting, it is best to use fresh fish. Fillet frozen (especially if several times) will not have such a rich taste.
1. Rinse the fish, remove excess moisture with a napkin and cut into pieces of the required size.
2. Salting 1 kg of fish takes about 2 tablespoons of salt and 1 tablespoon of sugar. They must be mixed and sprinkled over the fillet so that it is covered with the mixture on all sides.
3. Put the fish in an enamel bowl, sprinkle with vodka and cover with a film, leave at room temperature for 3-4 hours. After that, it must be put in the refrigerator.
4. The next day, the fillet can already be served at the table. Of course, this can be done earlier (after 2 hours), but the more time you give it to brew, the richer the taste will be.
Step by step method of salting fish with lemon
Ingredients:
- Fresh salmon - 250 gr.;
- Lemon juice - 1 tbsp. a spoon;
- Powdered sugar - 1 teaspoon;
- Salt - 1-2 teaspoons.
Cooking method:
1. You can either cut the fish fillet yourself or buy it ready-made in the store. Rinse it under cold running water, blot excess moisture with a dry towel, and remove the bones.
2. For salting a piece weighing 250 g, a teaspoon of salt is usually enough. However, you can increase this amount according to your taste preferences.
3. Mix salt with powdered sugar in a separate container. Take a lemon and squeeze the required amount of juice out of it.
4. Sprinkle the fillets with this mixture and rub lightly.
5. The same must be done on the other side and on the sides.
6. After that, put the fish in a glass or enamel bowl and pour over the lemon juice. Cover with cling film and refrigerate for 12 hours. After this time, turn the pieces over and leave for the same amount.
7. The dish is ready. Tender pieces of slightly salted salmon can be served at the table.
Lightly salted salmon in brine - the taste is incomparable!
Well, now for you it’s not a dry cooking method, but in brine. This is my favorite option. I hope you appreciate it too.
Ingredients:
- Water - 1 l;
- Salt - 4 tbsp. spoons;
- Lemon juice - 1-2 tbsp. spoons;
- Carnation - 2 pcs.;
- Black peppercorns - 2 pcs.;
- Bay leaf - 2 pcs.;
- Allspice peas - 2 pcs.;
- Fish - 1 kg.
Cooking method:
1. First prepare the brine. To do this, boil water, then add salt and all the spices on the list (cloves, black pepper, allspice, bay leaf). Next, cool the brine to room temperature, remove the spices and add the lemon juice.
You can put a whole slice of lemon in the brine and crush it a little with a pusher.
2. Now take a deep container and put the pieces of fish in it. At the same time, you can pre-grate the fish with your favorite spices. Fill the fish with cold brine so that the pieces are completely covered with liquid.
3. Press the workpiece with a lid and put it in the refrigerator. Leave for 20-24 hours.
4. Well, then take out the pieces and cut them into plates. Come in for a tasting.
Video recipe for salted salmon in beets
And in the end, not quite the usual solution for salting fish. We will add beets, ginger, orange and vodka. I haven't tried this method yet. But I liked everything about the story. So I'm definitely going to try this one in the near future.
You will need: salmon - 1 kg; salt - 4 tablespoons; sugar - 3 tablespoons; ginger - 1 tablespoon; orange peel - 1 tablespoon; beets - 200 grams; dill - half a bunch; vodka - 50 ml.
In my opinion, in today's selection, I have collected the best recipes for cooking salted salmon at home.
If you don’t have time to bother, choose pickling with salt and pepper, if you want to experiment, then add onions, oranges, beets or vodka. All the recipes are not difficult, I'm sure you will get everything very tasty! All for now.