How to cook pink salmon in the oven juicy and soft. Marinade for pink salmon for baking and cooking over an open fire

Pink salmon is a delicacy that is valued for its taste and benefits for the body. Lightly salted fish is used for preparing sandwiches, salads and as an independent dish. In this article we will look at how to salt pink salmon quickly and tasty, so that at a budget price it is no different from expensive salmon.

How to properly fillet

By salting red fish at home, you can indulge in fish delicacies every day.

The salting process is simple, you just need to properly gut and cut the pink salmon carcass:

• First of all, the head, fins and tail are removed;
• then the backbone and bones are cut out;
• all the insides are removed from the carcass;
• the belly is cleared of black film so that the meat does not become bitter later;
• carcasses are washed under running water and dried with a paper towel.

When the fillet is ready, you can season it with different marinades to highlight and diversify the fishy taste. And from the severed head and fins a rich fish soup is easily prepared - even over a fire.

Delicious recipes for pickling pink salmon

Dry method

Fish fillets can be salted without using a sauce.

For the dry salting method, take:

• gutted small fish - 1 piece;
• coarse salt - 3 tbsp. l. without a mound;
• granulated sugar - 2 tbsp. l. (you can use 1.5 for those who like it saltier).

Salting without marinade looks like this:

1. Combine sugar and salt in a bowl.
2. Pour the prepared mixture into a food-grade plastic container.
3. Place a piece of fish on a sweet and salty bed.
4. Sprinkle the rest of the salt on top of the steak and place the second slice on top of the first, then cover the fish with the dry mixture again.
5. Seal the container and place it on the refrigerator shelf for a day.

On the second day, lightly salted, melt-in-your-mouth red fish will appear on the table.

Salting "for salmon"

Salted pink salmon contains a full range of trace elements and fatty acids, which has a beneficial effect on the functioning of the brain, blood vessels, heart and digestive system. It is important to know that the less the fillet is subjected to temperature treatment, the more nutrients will remain in the meat. Salting is the most successful method of preparing red fish, as a result of which the steaks will taste like elite salmon.

Ingredients:

• 1 kilo carcass filleted - 1 piece;
• sea ​​salt without impurities - 5 tbsp. l. without slide;
• refined sunflower oil - 100 ml;
• purified water - 1.3 l.

You can salt pink salmon “a la salmon” according to the following scheme:

1. Cut the whole fillet into small slices.
2. Add salt to boiled water and dissolve it completely. Dip fish slices into the prepared brine and keep in the liquid for 15 minutes.
3. Remove and dry the fillets with paper towels, then place them in a container in layers. Coat all layers with refined oil using a brush.
4. Place the closed container on the refrigerator shelf for 40 minutes.

Marinated pink salmon meat will be aromatic, elastic and juicy, and the oil impregnation will provide a subtle aroma and soft texture.

Accelerated salting in marinade

Pink salmon differs from trout and salmon in that it is a lean fish, so it is better to salt it in a liquid sauce.

You will need:

• small fish fillet - 1 piece;
• 2 tbsp. spoons of sugar;
• iodized salt - 5 tbsp. l. without a mound;
• bay leaf - 2 leaves;
• clove stars - 2 pcs;
• black peppercorns - 3 pcs;
• sweet peas - 5 pcs.

A simple recipe for lightly salted fish:

1. Cut the fillet into medium-sized slices and place them in a container for marinating.
2. For the marinade, take 1 liter of water for every kilogram of pink salmon. Dissolve all the spices in it and place the container on low heat. Wait for the brine to boil and boil it for 10 minutes.
3. Strain the finished brine and leave it to cool.
4. Fill the fish in a container with brine, place a weight on top and put it in the cold for two days.
5. Pour out the marinade, dry the slices and place them back into the container.

Lightly salted and aromatic fish will be an excellent addition to salads and appetizers.

In mustard sauce

The taste and aroma of fish directly depend on the marinade. Salting in mustard sauce will give pink salmon an exquisite taste and piquant aroma.

Required:

• pink salmon fillet - 1 kg;
• granulated sugar - 3 heaped tablespoons;
• purified (sea salt is possible) - 3 tbsp. l.;
• extra virgin olive oil - 5 tbsp. l.;
• 9% vinegar - 2-3 tablespoons (depending on taste);
• sweet (French) and spicy (Russian) mustard - 1 tbsp. l.;
• ground or fresh dill - 2 tbsp. l. or 3 branches.

Cooking method:

1. Divide the fish slices into equal small pieces.
2. Grease the sides of the pan with olive oil and pour it into the bottom.
3. Place the fish blanks in a mold in layers, add dill, granulated sugar and sea salt. Cover the container tightly with a lid and put it in a cool place for 2 days.
4. Mustard sauce is prepared by mixing two types of mustard, adding olive oil and 9% vinegar.

The prepared dish is presented on a large plate. The sauce can be poured directly onto the fish slices, or you can serve it separately in a gravy boat.

Salting per day

An accelerated salting method turns lean pink salmon into tender and juicy salmon. You can enjoy this noble delicacy on the second day.

Necessary:

• fillets - up to 1 kg;
• extra fine salt - 2 tbsp. l. without a mound;
• granulated sugar - 2 tbsp. l.;
• crushed bay leaf - 3 leaves;
• black peppercorns - 2 pcs.

Prepare tender fish meat:

1. Divide the fish into small pieces.
2. Combine sugar and salt, add peas and bay leaves to the prepared mixture.
3. Place fish pieces with vegetable oil in a food container.
4. Leave undisturbed in the refrigerator for 24 hours.

Serve the fish in slices on toast, sprinkling with lemon juice.

Pink salmon marinated with lemon

A flavorful dish with zesty citrus notes can be prepared from freshly frozen pink salmon fillets using thin-skinned lemon.

Components:

• frozen fillet - 0.7-1 kg;
• granulated sugar - 1.5 tbsp. l.;
• coarse sea salt - 1 tbsp. l.;
• unflavored oil - half a glass;
• juicy lemons with thin skin - 2 pcs;
• black peppercorns - 5-6 pcs.

The salting process looks like this:

1. Divide the prepared fish flats into thin slices. The smaller the pieces, the sooner they will succumb to intensive salting.
2. Cut the lemons into thin slices.
3. Combine pepper, salt and granulated sugar in one container. Spread the dry mixture onto the fish pieces and place them layer by layer in a deep container. Layer all layers with lemon slices.
4. Hide the workpiece deep in the refrigerator and leave it alone for 10 hours.
5. At the end of the soaking, pour lean, refined oil over the lemon fish and keep in the cold for another 4 hours.

After this time, you can treat your guests to a delicious snack.

Frozen pink salmon with orange

Because of its special color, pink salmon is also called “pink salmon.” This variety is rich in fatty acids, so its consumption brings significant benefits to humans. If you freeze fresh fish, they will not lose their original taste, and cooking can easily be postponed for 1-2 weeks.

Before salting pink salmon after freezing, you need to consider some points:

• Carcasses should be salted immediately after defrosting;
• Salt will remove the unpleasant bitterness from the meat, and spicy herbs will add exquisite flavor tones.

Ingredients:

• defrosted pink salmon - 1 kg;
• coarse sea salt - 100 g;
• granulated sugar - 1 tbsp. l. with a slide;
• medium orange - 2 pcs;
• fresh dill - a small bunch.

To prepare the marinade:

• grainy French mustard - 20 g;
• liquid natural honey - 20 g;
• 9% vinegar - 20 g;
• fragrant olive oil - 40 g.

At home, very tasty salted pink salmon is prepared as follows:

1. Cut the oranges into thin slices.
2. Rub the whole fillet with the sweet-salty dry mixture.
3. Be careful, the carcass must be completely rubbed with the mixture, so the fish is well salted.
4. Transfer the workpiece into a glass mold. Sprinkle finely chopped dill on top of the flatbread.
5. Place orange slices on the dill.
6. Place on the refrigerator shelf for a day.
7. For the sauce, combine honey and mustard in a small bowl. Pour in vinegar and olive oil and turn into a homogeneous mass.

Pink salmon is served with parsley, white pepper, green olives and original mustard sauce.

With mustard and coriander

The recipe is universal, since at home you can pickle pink salmon deliciously from both fresh and frozen raw materials. Adding mustard and coriander to the recipe will help give the dish some piquancy.

For a delicious dish you will need:

• frozen piece (or 2) of fish - 1 kg;
• coarse salt - 2 tbsp. l. without a mound;
• refined oil without foreign odor - 20 g;
• granulated sugar - 2 tbsp. l.;
• spicy (French will also work) mustard - 3 tbsp. l.;
• freshly ground coriander - 1 tsp.

Cooking steps:

1. Grind the coriander grains in a mortar and mix with sugar and salt.
2. Coat the fish pieces with powder.
3. Combine butter and mustard in a bowl.
4. Place the whole fillet in a pickling dish, pouring mustard sauce on top.
5. Place the second fish in a second layer, pouring the rest of the mustard mixture onto it.
6. Cover the container tightly and place it in the refrigerator.
7. After 6-8 hours, remove the plasters, swap them and put them in the cold again for 12 hours.
8. Wipe the salted fillets with paper napkins and cut into even pieces.

It is better to serve pink salmon slices on toasted bread with butter and thin lemon slices.

Salmon salting method

Dry salting of pink salmon at home using a salmon recipe has spread from northern peoples, who traditionally require a minimum of ingredients to preserve fish.

Modern salmon ambassador has been somewhat modernized:

• medium fillets of pink salmon - 1 kg;
• coarse salt without additives - 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• a large bunch of parsley and dill;
• laurel leaves - 3-4 pcs;
• freshly ground black pepper - 1 tsp.

Prepare delicious fish like this:

1. Remove the skin from the fillets and place the pieces meat side up.
2. Mix sugar and salt and brush the meat with the mixture.
3. Sprinkle the top with pepper.
4. Place parsley branches and dill sprigs evenly throughout the fillet.
5. Fold the plates inside with the meat and wrap each one in gauze.
6. Place the fish parcels on a tray and hide them in the cold for a couple of days.
7. Turn the fish slices over to the other side after 24 hours.
8. When the pink salmon is completely salted, you need to remove the packages and wash off the salt from their surface.

To serve, drizzle lime juice over the fragrant slices and garnish each with a sprig of fresh parsley.

Salting pink salmon milk

For salting, it is better to use milk from fresh carcasses. After removal from the abdomen, the milk is thoroughly washed with water and completely dried. Cooking time is 2 days.

Components:

• milk - 500 g;
• granulated sugar and sea salt - 20 g each.

The process consists of the following steps:

1. Place the dried milk into the mold.
2. Season with a sprinkle of salt and sugar.
3. The dish is seasoned to taste with your favorite spices and herbs.
4. The container is tightly closed with a lid and shaken a couple of times.
5. When sealed, it is placed in the refrigerator for 2 days.
6. You should systematically remove the lid without removing the container from the cold.
7. After just 2 days, the milk is ready to serve.

They should be cut into thin slices, seasoned with pepper and lime juice.

Marinating pink salmon with your own hands guarantees the quality of the dish, since synthetic flavors and preservatives are not used in the process. Be prepared that the fish according to the original recipe will fly off the table in a matter of minutes and will not only be tasty, but also as healthy as possible.

Video

From the video below you can learn more about the process of salting pink salmon.

Red fish meat has always been valued for its incredible taste and was considered a healthy delicacy. Particularly popular is the lightly salted representative of the seas, which is so convenient to use in salads and snacks. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so fatty, and in addition, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for pickling it and use odorless vegetable oil.

It's hard to find anyone who doesn't like red salted fish. True, many people can only afford such a delicacy on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And you don’t have to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.

Salting such fish is quite simple; the only difficulty lies in cutting it. It is necessary to remove the backbone, fins, remove the skin and clean the carcass of all entrails. You can leave the tail and head and cook them into a rich fish soup. The main thing is to do everything carefully so that the meat is well separated from the skin.

As soon as the pink salmon fillet is ready, you can start salting it.

1. For 1 - 1.5 kg of fish we need three tablespoons of salt and two tablespoons of sugar.
2. Mix salt and sugar in a plate and take a container and pour the prepared mixture into the bottom.
3. Place a piece of fish on top of it and sprinkle it with salt and sugar. Place the second piece on top and also fill it with the dry mixture.
4. Close the container and place in the refrigerator for 24 hours.

Quickly salted fish fillet

Salting pink salmon is a quick and inexpensive way to prepare delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their implementation.

But there are two main ways:

• dry when only spices are used;
• and wet, in which the fish is salted in a marinade or brine.

We offer you the simplest recipe for wet salting pink salmon in a hurry.

Ingredients:

• pink salmon (1 kg);
• three tablespoons of salt;
• three tablespoons of vegetable oil;
• six peppercorns;
• bulb;
• Bay leaf.

Cooking method:

1. Cut the prepared pink salmon fillet into pieces and place in a container for pickling.
2. Separately make the brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline solution. Place the bend and leave the workpiece at room temperature for 2 hours.
3. Then drain the brine and fill it with a new one made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
4. Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir and the fish will be ready in 20 minutes.

Salt pink salmon “for salmon”

Pink salmon is a very healthy fish, because it contains a whole complex of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.

The less the pink salmon is subjected to heat treatment, the more nutrients it will retain.

Salting is considered the most reliable way to prepare it, especially since the recipe proposed below will allow you to pickle pink salmon “a la salmon” in a tasty and simple way.

Ingredients:

• pink salmon (1 kg);
• five tablespoons of salt;
• 100 ml sunflower oil;
• water.

Cooking method:

1. Cut pink salmon fillet into pieces.
2. Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Place the fish pieces in the salty solution for 15 minutes. Then we dry them with a towel and put them in a container in layers. At the same time, soak each layer with vegetable oil.
3. Place the fish in the refrigerator for 30 - 40 minutes.

How to deliciously salt fish in brine

Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.

It's quite simple to prepare; you only need salt, spices and a little time.

Ingredients:

• pink salmon fillet;
• five tablespoons of salt;
• two spoons of sugar;
• Bay leaf;
• two buds of cloves;
• three peas of black pepper;
• five peas of allspice.

Cooking method:

1. Cut the pink salmon fillet into small pieces and place in a container for pickling.
2. Prepare the brine. To do this, take water (1 liter of water for 1 kg of fish), add all the spices to it and put it on fire. As soon as the brine boils, cook it over low heat for 8 - 10 minutes.
3. Remove all the seasonings from the finished marinade and let it cool to room temperature.
4. Fill the pieces of fish with the resulting liquid, add a load and put it in the refrigerator for two days. Then pour out the brine, dry the fish and put it in a container.

Cooked in mustard sauce

To pickle pink salmon, you can use different marinade recipes. We offer an interesting way of pickling in mustard sauce. The fish comes out with a spicy, refined taste.

Ingredients:

• pink salmon;
• three spoons of sugar;
• three tablespoons of salt;
• five tablespoons of olive oil;
• two tablespoons of vinegar;
• spoon of sweet mustard;
• spoon of hot mustard;
• dill.

Cooking method:

1. Cut the fish fillet into equal pieces.
2. Take a deep container, grease its sides with olive oil and pour a little onto the bottom.
3. Lay out the fish preparations in layers, add dill, salt and sugar. Cover with a lid and place in the refrigerator for two days.
4. Serve salted fish with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.

Quick salting of pink salmon in one hour

Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.

Ingredients:

• pink salmon fillet;
• vegetable oil;
• salt;
• water.

Cooking method:

1. Cut the fish fillet into medium-sized pieces.
2. Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
3. Dip the fish pieces into the saline solution for 8 – 10 minutes. Then we take them out, dry them and put them in layers in a container, pouring vegetable oil on each layer.
4. Place in the refrigerator for 40 minutes.

Lightly salted fish in one day

To prepare lightly salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe involves rubbing a mixture of salt and sugar into the fish fillet. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaf and a few black peppercorns. Carefully cover the fish with the prepared mixture and place it in a container along with vegetable oil. Place in the refrigerator for exactly one day.

Juicy and aromatic lightly salted pink salmon can be prepared according to another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.

Ingredients:

• pink salmon (0.8 - 1 kg);
• spoon of salt;
• 1.5 teaspoons of sugar;
• ½ cup oil;
• two lemons;
• black pepper.

Cooking method:

1. Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
2. Cut the lemon into thin slices.
3. Mix salt, sugar and pepper. Rub the fish pieces with the finished mixture and place them in a container in layers. Place lemon slices on each layer and place the mixture in the refrigerator for 10 hours.
4. After this time, fill the fish with lemon with vegetable oil and keep it cool for another 4 hours.

How to deliciously salt pink salmon after freezing

Pink salmon differs from other types of fish in its specific color, which is why it is nicknamed “pink salmon.” It is impossible not to highlight the fact that this inhabitant of the seas is rich in fatty acids, which means that its consumption brings great benefits to our body.

Many housewives are interested in various questions about how to properly and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.

• The first is that you need to cook it immediately after defrosting.
• The second is the presence of a slight bitterness in the meat. Salt will reduce such an unpleasant aftertaste to a minimum, and spices will add a subtle flavor note.

Spices that go well with pink salmon include dill, parsley, white and black pepper, bay leaf, garlic, rosemary and mustard. For salting, it is better to use rock or sea salt, and it is recommended to do this in glass, ceramic or plastic containers.

There are also different ways to deliciously pickle pink salmon after freezing:

1. Lightly salted pink salmon. With this method, the fish is kept in a salty solution for a certain time.
2. Spicy salted fish. Aromatic herbs and spices are added to the salt solution.
3. Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
4. Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.

Salting pink salmon at home guarantees high quality of the final product, because in the recipes we do not use preservatives or shock absorbers that are harmful to the body. Therefore, rest assured that your signature lightly salted fish will not only be tasty, but also as healthy as possible.

Can. And it turns out great!

After the recipe, we will talk about the intricacies of pickling and the correct choice of ingredients. But even without secrets from the chefs, together with us you will be able to deliciously pickle pink salmon from the first try. Let's get started!

Quick navigation through the article:

Salt the fish in the marinade

The ingredients are simple:

• Pink salmon (fresh or frozen) - 1-2 kg
• Onions - 2 pcs. medium size
• Olive oil - 1 glass

For the marinade:

• Regular drinking water - 4 glasses
• Coarse salt - 1 cup
• Sugar - ½ cup
• Coriander (seeds) - 1 tbsp. spoon
• Black pepper (peas) - 1 tbsp. spoon
• Bay leaf - 5-7 pcs.

Bring the water to a boil and remove from heat. Add all the ingredients for the pickling marinade to the water. Stir with a spoon until the salt and sugar are completely dissolved and set aside to cool to room temperature.

If we use fresh pink salmon, we clean the fish from scales, gut it, remove the heads and tails and rinse thoroughly under running water.

If you decide to salt frozen fish, the work is simpler: usually it is sold already cleaned and free of giblets. Simply take the pink salmon out of the freezer the night before and defrost it on the bottom shelf of the refrigerator.

Cut the fish into small pieces - 2.5-3 cm thick.

We will pickle pink salmon in a large glass bowl. Let's save the metal dishes for another occasion: when salting the fish in it, the fish will have an iron taste.

Place the pieces in a container and pour in the cooled marinade. Cover with a plate slightly smaller in diameter than the bowl. This way we will fix all the pieces in the water under the weight of the plate. Let marinate in the refrigerator.

Salting time is 12-14 hours.

When the pink salmon has been salted, take the pieces out of the marinade and transfer them to a glass jar - mixed with onions, which have been cut into half rings.

Fill the delicious fish with oil. By closing the jar with a lid, we can store lightly salted pink salmon in the refrigerator for up to 4-5 days.

Isn't it simple? How delicious it is to pickle pink salmon at home according to our recipe with marinade. Look at the photo of the beautiful fish: the oil keeps it tender and juicy!

We had ready-made and everyone’s favorite pieces of lightly salted pink salmon on hand for a few days in advance. This fish goes well with potatoes, rice and a sandwich. You can also use it to make a snack pasta with cream or melted cheese (you will have to remove the bones from each piece and put it in a blender or chop the fish pulp into small cubes).

Secrets and nuances

Pink salmon is a medium-sized red fish (1.2-1.5 kg per carcass). It perfectly saturates the body with essential fatty acids with a low risk of getting excess mercury in the menu. Omega-3 fatty acids inhibit systemic age-related inflammation and give us active longevity.

This time we use wet pickling. It works especially well with pink salmon and chum salmon, red fish species that are considered a bit dry.

The bonus of this recipe is the versatility of salting fish in a marinade. It will make even simple herring, especially trout and salmon, piquant and very tasty.

• You can add soy sauce, garlic and other spices to the marinade, and use grape seed oil instead of olive oil. All this adds variety to the result - aromatic fish pieces that melt in your mouth!
• Serve lightly salted pink salmon with fresh vegetables, olives or potato dishes (mashed, boiled, baked). An occasional glass of white wine won't hurt.

And, of course, you should choose high-quality fish so that you can salt it perfectly from the first go.

Is it possible to eat red fish to your heart's content? Certainly! If it is pink salmon that is salted on its own.

In this case, the cost of this delicacy is many times lower than in the store.

You can use it to make not only sandwiches, but also a lot of delicious dishes. But how to pickle pink salmon at home?

It turns out that you can cook salted pink salmon very simply and quickly if you have good recipes.

Salted pink salmon - general principles of preparation

Of course, the most delicious dishes are made from fresh fish. But it is not always possible to purchase it. In this case, we use a frozen product. Before cooking, it needs to be thawed, but not in hot water or a microwave; it is better to let the carcass sit slowly on the bottom shelf of the refrigerator.

Then the fish is cleaned of the outer husk, the tail, fins, and head are removed and the internal cavity is washed. The whole carcass is rarely used for salting; most often it is cut into fillets. The tail part of about 10 cm is not used. The fillet can be left with or without skin, at your discretion.

Salted pink salmon is prepared in two ways:

1. Dry. To do this, simply sprinkle the prepared carcass with salt and spices. The fish will release juice, the salt will dissolve and saturate the product.

2. Wet. For this, marinades, juices, and brines are used. Pieces of fish are immersed in cold filling and wait for readiness.

How best to salt pink salmon at home is up to everyone to choose for themselves. But you can immediately try two or three methods from one fish and choose the option you like best. Moreover, the process itself usually takes little time and, in addition to pink salmon, requires primitive spices that are available in any kitchen.

How to salt pink salmon at home using the dry method

Dry salting is the easiest method, requiring a minimum of products and time. It will take no more than 15 minutes to prepare the fish and the whole process. After a day you can enjoy lightly salted fish, and after three days, salted fish.

Ingredients

1 pink salmon about a kilogram;

3 spoons of sugar;

3 spoons of salt.

Preparation

1. Clean the fish from any remaining scales; if it was frozen, then thaw it in advance. Cut off the head, fins and 10 cm of the tail. All this can be used on the ear. We take out the backbone, large bones and get 2 fillets with skin. If you have a long container, you can leave it as is. Or cut each one in half.

2. In a bowl, mix salt and sugar and sprinkle the pink salmon pieces with the mixture. Place skin side down in a container and simply sprinkle the remaining spices on top.

3. We put the fish in the refrigerator, after 5 hours we turn the pieces over, you can swap the top and bottom. After a while you can turn it over again.

4. As soon as the pink salmon is salted, you need to take a paper towel and blot the surface well. For juiciness, the pieces are greased with vegetable oil.

How to pickle pink salmon at home in a marinade

Salted pink salmon prepared according to this option can be tasted after 8 hours, but it is better to let it sit for at least 12. Unlike the dry method, the fish turns out to be more aromatic, thanks to the spices included in the composition.

Ingredients

One pink salmon;

Liter of water;

3 tablespoons of salt;

Bay leaf;

10 peppercorns;

2 spoons of sugar;

Spoon of dry mustard.

Preparation

1. We fillet the fish and cut each into pieces, 5 cm wide.

2. For the brine, mix all the ingredients, let it boil, turn it off and cool to room temperature.

3. Pour the cooled brine over the pink salmon, close the lid and remove to marinate.

4. Wipe the finished pieces with a towel. You should not keep fish in brine for more than three days. Then it is better to take it out, put it in a clean container and fill it with oil.

How to pickle pink salmon at home with tangerines

You can also use oranges instead of tangerines. Salted pink salmon turns out very tender, juicy, and tastes very similar to salmon. Salting will take 24 hours. This fish is especially good for sandwiches.

Ingredients

4 tangerines or 2 oranges;

2 pink salmon fillets, with or without skin;

Preparation

1. If the fillet is ready, then simply wash the pieces and dry them with napkins. If you use whole pink salmon, then cut it into fillets, as described in the first recipe.

2. Peel the orange or tangerines, separate them into slices and cut each one crosswise into 5 mm pieces.

3. Place a piece of fish at the bottom of the container, sprinkle with salt and lay out half of the oranges. Place the second fillet on top, sprinkle generously with salt and lay out the remaining oranges (tangerines).

4. Now you need to close the container with a tight lid and leave for 24 hours. During this time, the fish and oranges, under the influence of salt, will release a sufficient amount of juice, and pink salmon will acquire a unique aroma and taste.

How to pickle pink salmon at home with onions

A recipe for spicy salted pink salmon, for the preparation of which you will need soft vinegar. Apple, wine or rice will do. The advantage of this recipe is the speed of salting. The first sample can be taken after 3 hours.

Ingredients

Large onion;

Half a kilo of pink salmon fillet;

2 tablespoons of vinegar;

Half a glass of oil;

Spoon of salt.

Preparation

1. Peel the onion and cut it into half rings. Pour boiling water over, leave for 5 minutes, drain in a colander.

2. Let the liquid drain.

3. Add vinegar to the onion, rub it well with your hands, then pour in vegetable oil, preferably odorless, and just mix. Divide the onion preparation into two parts.

4. Let's deal with pink salmon. To do this, cut the fillet into strips half a centimeter thick and sprinkle salt on all sides.

5. Place half the onion on the bottom of the container, and pieces of pink salmon sprinkled with salt on top. Cover everything with the second part of the onion and pour out the remaining oil from the bottom.

6. Cover with a lid and put in the refrigerator for 3 hours. You can store this fish with onions for 3 days in the refrigerator.

How to pickle pink salmon at home with vodka

Another option for dry salting pink salmon, which will certainly delight you with its taste and bright color. And all this thanks to the addition of vodka. Contrary to fears, there will be no smell of alcohol.

Ingredients

400 grams of fillet;

1 teaspoon salt;

Spoon of vodka;

1 tsp. Sahara;

0.5 tsp. mixture of peppers.

Preparation

1. Mix all the spices together in a small bowl, add vodka and rub well with a spoon. Instead of a mixture of peppers, you can simply use allspice or black pepper, at your discretion.

2. We use pink salmon fillet without skin. Rub the piece on all sides with the spicy mixture. We put it in a container, cover the top with a lid that is smaller in diameter, and place a small weight.

3. Place in the refrigerator for a day and you can enjoy delicious pink salmon.

How to pickle pink salmon at home with mustard and coriander

Mustard and coriander give salted pink salmon an original taste. For cooking, it is better to use mustard with seeds, not very spicy.

Ingredients

One pink salmon;

3 tablespoons mustard;

2 tablespoons each of sugar and salt;

A teaspoon of coriander;

80 ml oil.

Preparation

1. Cut the fish into two fillets, remove the skin.

2. Crush coriander grains in a mortar and mix with salt and sugar.

3. Sprinkle the fillet on all sides with the resulting mixture.

4. Mix mustard with vegetable oil until smooth.

5. Place a piece of salted pink salmon in a container and pour half the sauce on top. Place the second fillet and pour over the rest of the sauce.

6. Close the container with a lid and place it in the refrigerator for 6 hours. Then we swap the fillets, send the top one down and leave for another 12 hours.

7. Before serving, wipe the fillet with a napkin and cut the pink salmon into pieces.

Salted pink salmon salad with tomatoes

Bright and juicy salad with red fish, tomatoes and lemon dressing. It is better to use dense and fleshy tomatoes, the pieces of which will hold their shape well.

Ingredients

250 grams of pink salmon;

350 grams of tomatoes;

Half a lemon;

4 tablespoons of oil;

A bunch of green onions;

Black pepper.

Preparation

1. Cut pink salmon into cubes and place in a salad bowl.

2. Cut the tomatoes in half, remove the seeds and liquid. We cut the pulp in the same way as pink salmon.

3. Squeeze the juice from half a lemon, mix with oil and black pepper.

4. Wash the green onion feathers, dry them and chop them finely.

5. Mix the fish with tomatoes, onions, dressing and you can serve. If pink salmon is lightly salted, then the salad can be salted.

Snack of salted pink salmon with cheese

Excellent replacement for sandwiches. To prepare such a snack, in addition to food, you will need skewers or toothpicks.

Ingredients

200 grams of lightly salted pink salmon;

Olives;

2 tablespoons of mayonnaise;

Greens, lettuce leaves.

Preparation

1. Finely grate the cheese and also the egg. Add chopped herbs, mayonnaise and mix.

2. Cut pink salmon into thin strips. Place the filling in the center of each piece and roll it up.

3. We put an olive on a skewer, pierce the roll on top, thereby fixing the edges of the pink salmon so that they do not unwind. Similarly, we make rolls from all the fish and filling.

4. Place lettuce leaves on a dish, then rolls and serve.

Snack of salted pink salmon and lavash

This appetizer is prepared simply and quickly, it turns out tasty and elegant. It will decorate any table. For preparation we use thin Armenian lavash. We take the quantity of products “by eye”.

Ingredients

Pink salmon;

Soft cream cheese;

Preparation

1. Cut pink salmon into thin pieces. The thinner the better.

2. Chop the dill finely.

3. Grease the pita bread with cream cheese. If the product does not want to smear, then you can add a little mayonnaise and mix with a blender. The mass will become more pliable.

4. Sprinkle the surface with chopped dill.

5. Lay out the pieces of pink salmon.

6. Roll up the roll and put it in the freezer for 15 minutes so that it “sets.”

7. Cut into 2-3 cm pieces, preferably at an angle of 45 °C, and serve.

Snack of salted pink salmon in tartlets

For this snack, you can use ready-made tartlets, which can be purchased at any supermarket or baked yourself. For decoration we use canned olives, but you can take red caviar and place half a teaspoon in the center, it looks even more impressive.

Ingredients

20 tartlets;

200 grams of pink salmon;

80 grams of cream cheese or mayonnaise;

Fresh cucumber;

Greens and olives for decoration.

Preparation

1. Boil the eggs in advance, cool, peel and grate on a fine grater.

2. Cut pink salmon into small cubes and combine with eggs.

3. Remove the ends of the cucumber, cut into several layers, then into small cubes. Add to the main mass.

4. Season the resulting salad with cream cheese or mayonnaise. You can use both, we focus on the density of the mass.

5. Fill the tartlets with the prepared mixture. We put greens on top and stick an olive in the center.

To salt and store pink salmon, you can use glass, plastic or earthenware, but not metal. Otherwise, the fish will acquire an unpleasant aftertaste that cannot be masked by anything.

If you are lucky enough to purchase ungutted pink salmon with caviar, you can salt it. To do this, the product is cleared of films and placed in a marinade of 200 grams of water, two teaspoons of salt and a spoon of sugar. All ingredients must be mixed and boiled, then cooled. In three hours the delicacy will be ready.

If brine is used to prepare pink salmon, then a load is required. It will help the fish to submerge completely and marinate more evenly.

To prevent the fish from becoming too salty, it must be removed from the brine and wiped dry with paper napkins, placed in a clean container and filled with oil. You can immediately cut into slices.

Overly salted pink salmon can be revived. To do this, the pieces are soaked in fresh milk and kept for 2-2 hours. Then wipe dry, grease with oil and serve.

How to marinate pink salmon at home so that it turns out tasty, “like in a store,” but at the same time exclusively natural without dyes or flavors? Or how to salt pink salmon at home safely, so that prepared snacks or salads based on it can be safely eaten by all family members? It’s quite simple and certainly much cheaper than buying ready-made fish at a fabulous price, but with an incomprehensible and sometimes frightening composition. To prepare pickled or salted pink salmon, you need a minimum set of ingredients; all of them are easily available, but can turn a piece of fish into a flavorful appetizer worthy of haute cuisine.

Salted and marinated pink salmon are practically the same thing, the only difference is that spices are added to the marinade, while the set of ingredients in the first recipe is limited only to salt and clean water for rinsing. You should start cooking according to both recipes by choosing a fish; a piece that is not too thick without ribs and not from the tail is good; it is too thin and can be soaked unevenly, which will negatively affect the taste. Suitable pieces must be rinsed with purified cool water, but not boiled, as it may negatively affect the taste of the finished dish. When washing, you should make sure that all the scales, which often appear on the pink salmon flesh, are washed off, but there is no need to rub or push apart the fibers of the product - the fish will simply disintegrate.

The washed pieces of fish should be blotted with a paper napkin to remove unnecessary moisture, and placed in a shallow bowl, skin side down. Further, the recipes for preparing salted and pickled pink salmon begin to differ. For salting, take a tablespoon of salt and carefully sprinkle the pulp in an even layer. It is quite important to monitor the thickness of the salt at the initial stage, because after an hour almost all the salt will dissolve and it will be difficult to determine the uniformity of the salting. For salting pink salmon, it is recommended to use coarsely ground sea salt; it imparts a slight hint of flavor, giving the fish a special freshness and taste. In the absence of sea salt, you can use iodized and even ordinary table salt; the taste will be slightly different, but still decent.

Sometimes experts in salting fish advise placing pieces of fish on an even layer of salt, still skin side down, but such actions should be carried out very carefully - there is a high probability that the pink salmon will be over-salted. After salting, the dish with fish should be tightly covered with parchment paper, tied with thread and placed in the refrigerator for a day; if more than one piece is being prepared, then all of them can be placed on one wide dish so that they do not overlap. The fish will be ready in 3-5 hours, but, according to gourmets, the true taste of salted pink salmon appears only after 6 hours of salting in the cold; the fish can be served as slices, on sandwiches and canapés, in salads and all kinds of fillings.

As for pickled pink salmon, its preparation after the preparatory stage begins with the selection of herbs and spices, as well as the choice of base for the marinade. As a rule, refined sunflower oil is used as a basis; it does not interrupt the taste and is not bitter, but there are those who like pickled pink salmon in olive, corn and even sesame oil. After choosing the oil, you should heat it in a frying pan with the addition of the selected spices and spices. It is believed that the most suitable are rosemary, garlic, thyme, juniper and dill; all these components can be mixed in equal proportions or used separately for the marinade. Spices are thrown into hot oil for a few minutes and then removed from the marinade; upon contact with fish, some herbs can be intensely absorbed and hopelessly ruin the taste.

Another essential component of the marinade is salt; it is added to hot oil so that it dissolves quickly and evenly; traditionally, coarse or medium-sized sea salt is used. For 200 gr. For a piece of fish, half a tablespoon of salt will be enough, but you can add additional salt depending on your tastes and preferences; if you are marinating several pieces at once, then the salt consumption should be increased proportionally. It is also important not to forget about lime or lemon juice, it will complement the taste of the fish, making it rich and refined. The best ingredient is, of course, ripe fresh citrus fruit; in the absence of fresh juice, you can buy ready-made juice. But you shouldn’t pour orange or grapefruit juice on the fish, they will make the fish inedible. Marinated pink salmon is served as an independent dish, a component of salads, a filling for pancakes, and as an addition to fish soup.