How to properly salt salmon fish. Salmon salted at home

Sandwiches with salted salmon are considered excellent option aristocratic breakfast, they can also decorate any festive table. It’s not difficult to find salted fish in the nearest supermarket, but it’s better to cook it yourself. Today we will tell you how to salt salmon at home.

How to dry-salt salmon

You will need:

• salmon fillet – 1 kilogram,
• coarse table 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, thoroughly “bread” the salmon.
• Place the fish, skin side up, in an enamel or glass container. Cover with a lid. Leave for a couple of hours. After the specified time has passed, the fish must be placed in the refrigerator for a day. Then you can take a sample!

Salting salmon 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 thoroughly in cold water. Cut into portions.
• 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 in the cooled marinade, which must first be strained.
• We put the fish in the refrigerator and, licking our mouths, wait a couple of days. This is exactly how long it takes for the salmon to be ready. Bon appetit!

Recipe for quick salting of salmon

You will need:

• salmon fillet – 2 kilograms,
• salt – 6 tablespoons,
• sugar – 3 tablespoons.

Cooking method

• Remove the skin from the salmon. Wash the fish thoroughly. Dry with paper towels. Cut into small pieces.
• Mix salt and sugar.
• Dip each piece of fish in the spice mixture.
• Place the fish in a container in which it will be salted.
• Cover with cling film and leave for several hours at room temperature (if you put the fish in the refrigerator, it will take a little longer to shrink). In just 2 hours the fish is ready to eat!

Lightly salted salmon at home

You will need:

• salmon fillet with skin – 1 kilogram,
• coarse salt (preferably sea salt) – 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.
• Pour 1/2 of the spices into the bottom of a glass bowl with high sides.
• Place the fish skin side down in a bowl.
• Sprinkle with the remaining mixture.
• Cover the mold with cling film. Place the fish in the refrigerator for 12 hours.
• After the specified time has passed, remove the film, drain the resulting brine, and clean off the remaining spices on the fish fillet. Place the fish back into the refrigerator. A day later, the 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 the spices into the bottom of the glass container.
• Wash the salmon fillet, dry it, do not remove the skin.
• Place the fish skin side down on the spices.
• Drizzle freshly squeezed lemon juice over top.
• We leave the fish to salt for a couple of hours at room temperature, then put it in 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 your health!

Salting salmon at home, as you can see for yourself, is not so difficult. The main difficulty you will have to face is to wait a couple of days until the fish is ready. Self-salted salmon turns out to be many times tastier than its purchased counterpart, and besides, you can be sure that it does not contain any dubious additives or harmful preservatives, which means that you can feed such fish to your beloved household members without fear. Perhaps you have your own way of salting salmon, we will be grateful if you share it in the comments to this text.

Do you know how in the old days the Scandinavians salted red fish? They rubbed it with salt and other seasonings, and then buried it in the sand. Since then, the dish gravlax, which means “buried salmon,” has emerged. It doesn’t sound very appetizing, but we don’t live in those times either. Therefore, we will not bury the salmon, but simply salt it properly at home. You can lightly salt all parts of the salmon. Steaks, fillets, tails, bellies, which are also called carcasses, and even backbones with trimmings of meat are used.

Salted red fish is a product that is used in cooking holiday salads, various snacks. More often it is placed on bread with butter or soft cheese, making sandwiches that are convenient to take on the road, to the country house. This is a delicious and satisfying breakfast, a decoration for a gala table.

How to quickly and tasty salt salmon at home

If you decide to quickly and tasty salt salmon yourself, then in addition to recipes, be sure to read a couple of tips.

• To ensure that the meat is strong, elastic, and does not spread, take chilled fish. Thawed and subsequently salted red fish will not give real pleasure. It’s easy to check whether the product in front of you is truly chilled. Press the meat with your finger; at least once the frozen carcass will certainly leave a hole.
• Use coarse salt; fine salt is not suitable. If you find a sea one, give preference to it.
• For additional spices, use pepper, nutmeg, cinnamon, oregano, coriander, black and white pepper.
• Add horseradish, beets, dill and lemon. To make the meat more elastic, add vodka to the marinade. The appetizer marinated in cognac has an interesting taste.

Proportions of salt and sugar

Previously, almost no sugar was added. But over time, it turned out that sweetness gives the fillet elasticity and makes it strong. In addition, thanks to sugar, the shelf life of the product increases.

1. As a rule, both spices are taken in a 2:1 ratio, with twice as much salt.
2. At the same time, it would be correct to take spices in an equal proportion of 1:1. That is, for 1 kilogram of chilled fillet you will need 2 large, level spoons of sugar and the same amount of salt.

A simple recipe for dry salting salmon

A traditional way of salting salmon, considered classic. Here is a minimal set of spices, with correctly selected proportions. The taste meets international standards. By this recipe You can salt not only fillets and steaks from the middle part of the fish, but also the tail, the cost of which is slightly lower.

You will need:

• Fish fillet – 1 kg.
• Granulated sugar - a tablespoon.
• Salt – 2 tablespoons.

Step-by-step photo recipe:

If you bought ready-made fillets and did not cut the carcass yourself, be sure to wash the fish. Dry with towels, then examine carefully.

The first thing to do is cut off the belly. It can be salted separately; below I will give the recipe.

Run your fingers through the paste. If you find bones in the center, cut them off as well. Decide for yourself whether to cut off the skin or not, but it’s better to do it right away.

Divide the whole layer into parts. Transfer them to cling film one at a time.

In a small bowl, mix salt and sugar.

Sprinkle the surface of the layer with a mixture of spices.

Wrap the piece tightly in film so that there are no holes left. Keep the workpiece on the table at room temperature for a couple of hours, then place it in the cold for 20-24 hours. After a day, unwrap, slice and enjoy.

Attention! If you have several pieces, place them in a bag in pairs, facing each other, with the meat in the middle. Then they will salt faster.

Lightly salted salmon according to a quick recipe with vodka

I don’t know why any alcohol, not only vodka, but also cognac, affects fish in this way. But red meat becomes juicy and elastic.

Take:

• Fish fillet – 500 gr.
• Sugar - a spoon.
• Salt - spoon.
• Dill - a couple of sprigs.
• Vodka - spoon.

How to salt:

1. Divide the salmon fillet into pieces, rinse and dry with napkins.
2. Mix spices in a bowl, add chopped dill.
3. Rub the layers with a mixture of spices. Sprinkle vodka over the entire surface.
4. Wrap in film and keep at room temperature for 2-4 hours.
5. Then transfer it to the refrigerator shelf. Walk around until the next day. You can try the snack after a day.

Homemade salting of whole red fish

It is much more practical and faster to salt the fish in pieces. But if you “catch” a whole salmon, you need to know how to properly cut it into steaks and fillets. How to properly cut a carcass, watch the video. And then choose any of the recipes you like and act.

How to deliciously salt the bellies (tesha) of salmon at home

Sometimes you can find salmon trimmings on sale, the price of which is much lower than the cost of the fillet. These are the bellies that are usually cut off. Many people call them tesha - they are one and the same. Feel free to take the product, because when salted, they come out no worse than expensive meat from the middle of red fish.

Ingredients:

• Salmon bellies – 400 gr.
• Salt – 2 tablespoons.
• Sugar - a spoon.
• Pepper mixture - a pinch.

1. Rinse the dough, put it in a bowl, and cover with cold water for 20 minutes.
2. Then remove the skin and remove the seeds if there are any left. Add spices and stir.
3. Place in a jar and add a little water to cover the bottom by a centimeter.
4. Wait just a day, then take a sample. If necessary, increase cooking time. But, as a rule, the bellies have time to salt enough.

How to deliciously pickle salmon caviar

If you come across fish eggs, rejoice, this is not a common occurrence. The best option use the jewel - pickle it. I offer a universal option suitable for preparing any red fish caviar.

Take:

• Red caviar – 100 gr.
• Salt - a teaspoon.
• Sugar - a couple of pinches.
• Sunflower oil – ½ small spoon.

Preparation:

1. The main difficulty is to extract the eggs from the eggs. If possible, cut the film on one side and carefully squeeze out the eggs. You can do a contrast bath by alternately lowering the bags of caviar for 2 minutes, first in hot, then in cold water. The film will peel off easily.
2. Gently rinse the grains. Transfer the product to a glass container, add spices according to the list.
3. Place the jar in the refrigerator. Wait about 12 hours and take a sample.

Salmon salted in homemade brine

• Salmon – 1 kg.
• Water - liter.
• Lemon juice – 2 tablespoons.
• Carnation - a pair of buds.
• Salt – 4 tablespoons.
• Laurel is a leaf.
• Pepper – 5-6 pcs.

How to cook:

1. Rinse the fish layer and divide into pieces. Place in a jar or container with a lid.
2. Bring the water to boil, adding the seasonings and spices specified in the recipe (except lemon). Cool the finished marinade and strain.
3. Pour in lemon juice, stir, pour brine over the pieces.
4. Keep in the refrigerator until tomorrow, then remove from the brine, cut into thin layers and make sandwiches.

Marinated salmon steaks in brine - quick recipe

A little vinegar and delicious marinade will make the fish very tasty, with a slight sourness. An excellent option for sandwiches.

Necessary:

• Steaks – 1.5 kg.
• Salt – 3 large spoons.
• Vinegar 9% - large spoon.
• Granulated sugar - the same amount.
• Water - liter.
• Allspice – 5-6 peas.
• Bay leaf – 2 pcs.
• Coriander - a pinch.

How to marinate:

1. Boil water, add all the spices intended for the marinade. Cook after boiling for a couple of minutes. Pour in vinegar and turn off the burner. Cool the marinade to room temperature.
2. Cut the fish carcass into portions that are not too thick. Place in a container.
3. Pour in the marinade and close the lid. Place on the refrigerator shelf.
4. Wait a day, then test for readiness. For thicker pieces, salting time will be required, up to 2 days.

Delicious lightly salted salmon in cognac for sandwiches

A method for gourmets and lovers of gourmet snacks. The fish has a piquant spicy taste, the highlight of which is nutmeg. According to the proposed recipe, you can make fish with cinnamon - also an incredibly interesting option.

You will need:

• Red fish fillet – 500 gr.
• Salt – 3 large spoons.
• Cognac – 2 spoons.
• Granulated sugar – 3 spoons.
• Nutmeg (whole) – small spoon.

1. Divide a large fish fillet into small pieces. It is acceptable to take steaks, but they will take a little longer to salt. Place in a bowl.
2. In a separate bowl, prepare the marinade by mixing salt and sugar. Pour in cognac and stir the mixture.
3. Grate the nutmeg (it is advisable not to use the spice powder, but if you don’t have it, it’s ok), add it to the marinade.
4. Mix well and pour into fish. Mix thoroughly, spreading the marinade over the fillet. Place them tightly on top of each other.
5. Wrap in parchment, or hide in a bag, cling film, and wrap well. Place in a bowl, cover with a plate. Press down with pressure and leave for a couple of hours.
6. After a specified time, remove the pressure and move the workpiece to the refrigerator shelf.
7. Be patient for exactly one day. When serving, cut into thinner slices. Place on a sandwich with butter, place a slice of lemon on top and help yourself.

Gravlax with beets

A real old Scandinavian recipe for salting salmon, which is suitable for preparing any red fish.

You will need:

• Salmon on skin – 500 gr.
• Coarse salt – 4-5 tablespoons.
• Sugar – 2-3 spoons.
• The beets are small.
• Fresh horseradish root – 40 gr.
• Lemon zest.
• Dill with umbrellas - a couple of sprigs.
• Vodka (schnaps) – 50 ml.

Preparation:

1. Boil the beets in advance, cool, and finely grate.
2. Divide the fillet into small slices. Pour vodka and sprinkle with a mixture of salt and sugar.
3. Grate the horseradish root and spread over the fish. Spread the beets on top. Next, make a layer of zest grated from one lemon. Sprinkle with finely chopped dill.
4. Place the pieces on film and wrap tightly. Place it in a container and place pressure on top.
5. Take courage for 2 days. Then remove the wrapper and enjoy.

Video: how to properly salt red fish at home

All the recipes I have collected have been tried and tested for a long time. I suggest you watch how the author of the video salts red fish. Never give up practical advice masters Bon appetit!

Modern housewives can save a lot if they salt salmon at home. Such cooked fish will be in no way inferior to store-bought fish and will turn out even tastier due to the use of original herbs and spices. If you know how to salt fish step by step, you can get a lightly salted or medium salted product, depending on your wishes.

Salting salmon at home

There are several options for salting salmon, for which you can take fresh chilled or frozen fish. It is salted in whole pieces, steaks, fillets and pieces; the bellies are used for soaking in brine, brine or rubbing with dry spices. If you want to get fillet, then it is better to cut the fish before it defrosts, in order to separate the bones with the ridge without leaving any residue or damaging the meat. The product should be defrosted slowly, preferably on the refrigerator shelf.

For dry salting, you need to take sugar, salt, spices, pour this mixture over the fillets and leave for a while at room temperature, if desired, placing pressure on top. Then the finished salted fish is stored in the refrigerator or freezer, wrapped in parchment or foil.

When salted wet, the fish cooks faster and its taste is richer. To prepare, take a brine from water, salt, sugar and peppercorns; sometimes you can add bay leaf, mustard and dill. The fish is poured with warm brine and becomes ready to eat in about two days.

Salmon salting recipe

Every cook will need a recipe for salting salmon at home, which produces lightly salted fish, perfect for sandwiches or other snacks. It is better for novice housewives to choose step by step recipe, which will help you understand all the intricacies of the technology. You can cook salmon lightly salted in brine or dry, using fillets, steaks or tesha (belly part).

How to make lightly salted salmon at home

• Preparation time: 2 days.
• Number of servings: 10 persons.
• Calorie content of the dish: 195 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

Every cook will need a recipe for lightly salted salmon at home. From it, the cook will learn how to deliciously salt fillet in order to later use the resulting product for serving on a festive table or find out how to prepare salty, savory sandwiches for the everyday menu.

• salmon – 1 kg;
• coarse sea salt - 1.5 tbsp;
• sugar – 25 g;
• pepper – 1 teaspoon;
• bay leaf – 1 pc.;
• cognac – 15 ml.

1. If necessary, defrost the fish, gut it, separate the head, fins, and gills.
2. Cut lengthwise along the ridge, remove the spine and bones without peeling. Rinse, dry thoroughly.
3. Place skin side down, sprinkle with cognac, sprinkle with salt, sugar and pepper. Instead of cognac, you can take vodka.
4. Lay out the pieces of bay leaf, turn them over, and leave them in the refrigerator for a day under pressure. Drain the liquid and keep for another day.
5. Serve on sandwiches, canapes, tartlets.

Salting salmon in brine

• Preparation time: 1 day.
• Number of servings: 10 persons.
• Calorie content of the dish: 196 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The following recipe will help you learn how to salt salmon in brine. This product has a rich, intense salty taste and acquires a pleasant aroma due to the addition of spices and seasonings. It is worth taking a closer look at how to prepare aromatic salted fish, because this process takes less time compared to the dry method of rubbing with salt.

1. Gut the fish, clean the entrails, cut off the fins, head, and tail.
2. Cut in half, pull out the backbone, remove small bones with tweezers. Wash, dry, place in a deep container.
3. Boil water, add salt, sugar, pepper, cool.
4. Pour brine over the fillet, cover with a lid, and leave in the refrigerator for a day.

Find out also recipes for salting mackerel at home in a marinade and more.

Dry salting salmon at home

• Preparation time: 1.5 days.
• Number of servings: 8 persons.
• Calorie content of the dish: 194 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A quick dry method can be used to salt salmon at home with salt and sugar. If you like sourness in meat, then you should also add lemon juice to the curing mixture. This way the fish will become more piquant in taste, acquire a new aroma and will not turn into mush when slicing. The optimal ratio used to salt fish is 1 part granulated sugar to 2 parts salt.

1. Prepare the fish: remove the entrails, cut off unnecessary parts, remove the backbone and bones after cutting in half. Rinse with running water, dry thoroughly with paper towels.
2. Rub the meat with a mixture of spices and squeeze out lemon juice.
3. Cover with a lid, press down, and salt for 12 hours.
4. Remove the pieces, peel, and leave in the refrigerator for another day.
5. After this, you can serve, after cutting with a sharp knife.

Quick salting of salmon

• Cooking time: 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

If you need to salt salmon in a fast way, then you should pay attention to the following recipe. He will explain in detail how to quickly salt fillet to obtain a delicious homemade product. The cooked fish turns out lightly salted, but has a pleasant taste. It is ideal for cutting on a festive table, creating sandwiches or canapés.

1. Gut the fish, remove the head, fins and tail. Cut in half, remove the backbone, fillet, cut into thin strips.
2. Pour cold water in which salt and sugar are dissolved. Keep at room temperature, then refrigerate.
3. After three hours, the home-style dish is ready, it is served on the table in the form of salads, appetizers, and canapés.

How to salt salmon in pieces at home

• Cooking time: 1 hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

One more quick option To obtain a tasty product, the idea is to salt the salmon in pieces. The following recipe will help you figure out how to cook such fish if there are only a couple of hours left before the guests arrive. In an hour, the meat will be saturated with salt, resulting in a pleasantly spicy taste and rich aroma. Unlike other options, fine salt is used here.

1. Defrost the fish if necessary, clean it of fins and heads, and gut it if it is whole. Cut in half along the spine, removing all bones to form a fillet.
2. Cut the meat into small pieces, place in a plastic container, sprinkle generously with spices, repeat layers if necessary.
3. Cover with a lid for an hour at room temperature, wrap in a towel. During this time, the meat can be salted to the desired taste.
4. Drain the liquid and clean off any remaining spices. Refrigerate briefly.
5. It will be convenient to place in small tartlets directly in pieces (on top butter) or use to make fluffy fish mousse with cream cheese.

How to salt salmon fillet at home

• Preparation time: 1 day.
• Number of servings: 10 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting salmon fillets will go quickly if you know the secrets and features of the procedure. You will be able to salt the fish with a piquant spiciness by adding allspice, white pepper, and bay leaf. In this case, it is better to choose coarse or medium salt so that the meat is slowly saturated with it and the result is not over-salted, but tender and piquant.

• salmon – 1 kg;
• salt – 60 g;
• allspice – 6 peas;
• white pepper – 15 g;
• bay leaf – 2 pcs.

1. Defrost the fish if necessary, or clean the chilled fish from entrails and fins. Cut into two parts, remove the backbone and bones.
2. Place the resulting fillet on cling film, skin side down, previously sprinkled with pepper, salt and bay leaf.
3. Wrap it in film, put it in a bowl, and put it on the refrigerator shelf. After 24 hours, remove the spices, rinse the slices, and serve.

How to brine salmon steak at home

• Preparation time: 1 day.
• Number of servings: 5 persons.
• Calorie content of the dish: 192 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

This recipe will explain to cooks how to salt salmon tasty and quickly if it is cut into steaks. The easiest way is to use dry salting to salt fish, in which all the spices will be harmoniously combined. The finished product is perfect for serving sliced ​​to decorate dishes or sandwiches, or as an independent cold appetizer.

• fish steak – half a kilo;
• sea ​​salt – 40 g;
• brown sugar – 20 g;
• mixture of pink, black, green, white peppercorns – 10 g.

1. Defrost the steak if necessary, rinse and dry.
2. Crush the peppercorns using the flat bottom of a glass or a chop mallet.
3. Mix the ingredients for sprinkling, place half on the bottom of a deep bowl.
4. Place the steak on the mixture and sprinkle the remaining spices on top.
5. Wrap in cling film and salt in the refrigerator for a day.
6. Drain the liquid, cut into pieces, serve on canapés or in tartlets.
7. Brown sugar can be replaced with honey.

How to salt frozen salmon

• Preparation time: 2.5 days.
• Number of servings: 10 persons.
• Calorie content of the dish: 199 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting frozen salmon is practically no different from using a chilled product in any way, except that it must first be defrosted. To pickle healthy fish That's right, you need to first take it out of the freezer and wait until it thaws at room temperature. If you want to fillet it, it is better to do this before it is completely defrosted.

1. Defrost the frozen fish carcass, cut it into fillets, rub with a sugar-salt mixture.
2. Place a third of the dill on the bottom of the pickling dish, place the fillet skin side down on top, cover with the remaining dill.
3. Press down with a weight for 8 hours at room temperature, put in the refrigerator for two days.
4. After this, drain the resulting liquid, cut into pieces and serve.

How to salt salmon meat at home

• Preparation time: 1 day.
• Number of servings: 5 persons.
• Calorie content of the dish: 191 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A simple option to do at home would be to salt salmon bellies, which are perfect for an appetizer. foamy drinks. The salting process lasts quickly, without requiring the housewife to have any special culinary skills. The result will be delicious aromatic dish, which will appeal to all family members or guests present at the feast.

• fish bellies – 0.45 kg;
• salt – 1 tbsp;
• granulated sugar – 1 tbsp;
• citric acid – 10 g.

1. Rinse the bellies thoroughly and dry with paper towels.
2. Combine salt, sugar, citric acid, stir well.
3. Place the bellies on the bottom of a flat glass plate, cover with the curing mixture, rub on all sides, and cover with a lid.
4. Salt in the refrigerator for 20 hours.
5. Rinse the bellies with running water to remove excess spices and juice, and store in the refrigerator.

Video: Salted salmon

Sandwiches with salted salmon are considered an excellent option for an aristocratic breakfast; they can also decorate any holiday table. It’s not difficult to find salted fish in the nearest supermarket, but it’s better to cook it yourself. Today we will tell you how to salt salmon at home.

How to dry-salt salmon

You will need:

• salmon fillet – 1 kg,
• coarse table salt – 2 tbsp. l.,
• sugar – 1.5 tbsp. l.
• 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. 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, thoroughly “bread” the salmon.
• Place the fish, skin side up, in an enamel or glass container. Cover with a lid. Leave for a couple of hours. After the specified time has passed, the fish must be placed in the refrigerator for a day. Then you can take a sample!

Salting salmon in brine (wet method)

You will need:

• red fish steaks – 1.5 kg,
• water – 1 l,
• salt – 3 tbsp. l.,
• sugar – 1 tbsp. l.,
• vinegar - 1 tbsp. l.,
• bay leaf – 2-3 pcs.,
• allspice – 5-7 peas,
• coriander - to taste.

Cooking method

• We clean the salmon from scales and rinse thoroughly in cold water. Cut into portions.
• 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 in the cooled marinade, which must first be strained.
• We put the fish in the refrigerator and wait a couple of days. This is exactly how long it takes for the salmon to be ready. Bon appetit!

Recipe for quick salting of salmon

You will need:

• salmon fillet – 2 kg,
• salt – 6 tbsp. l.,
• sugar – 3 tbsp. l.

Cooking method

• Remove the skin from the salmon. Wash the fish thoroughly. Dry with paper towels. Cut into small pieces.
• Mix salt and sugar.
• Dip each piece of fish in the spice mixture.
• Place the fish in a container in which it will be salted.
• Cover with cling film and leave for several hours at room temperature (if you put the fish in the refrigerator, it will take a little longer to spill). In just 2 hours the fish is ready to eat!

Lightly salted salmon at home

Video recipe for the occasion:

You will need:

• salmon fillet with skin – 1 kg,
• coarse salt (preferably sea salt) – 2 tbsp. l.,
• sugar (can be brown) – 1 tbsp. l.,
• freshly ground black pepper - optional.

Cooking method

• Rinse the fish with cold water. Dry with paper towels.
• Mix salt, sugar and pepper.
• Pour 1/2 of the spices into the bottom of a glass bowl with high sides.
• Place the fish skin side down in a bowl.
• Sprinkle with the remaining mixture.
• Cover the mold with cling film. Place the fish in the refrigerator for 12 hours.
• After the specified time has passed, remove the film, drain the resulting brine, and clean off the remaining spices on the fish fillet. Place the fish back into the refrigerator. A day later, the lightly salted salmon is ready!

Salted salmon can easily be called a universal product, because with this red fish you can prepare a huge number of snack dishes and holiday salads. And simply delicious bright cuts covering the slices white bread, will definitely become a worthy table decoration. However, store-bought products, as a rule, contain a huge amount of preservatives, which is not at all beneficial for our body. Therefore, it is better to learn how to salt salmon at home and prepare this delicacy without fear.

Ingredients:

• fresh salmon fillet - 1 kg;
• sugar - 1 tbsp. spoon;
• sea ​​salt - 2 tbsp. spoons;
• peppercorns - optional and to taste.

Homemade salted salmon - recipe

How to salt salmon in pieces at home

1. We wash the fish with cold water and then place it on paper towels, getting rid of excess moisture. Using tweezers, remove all large and small bones from the pulp, and remove the skin with a knife. After all the preparatory work, we proceed directly to salting. You can salt the whole salmon fillet, but if you want to enjoy the result as quickly as possible, it is better to cut the fish into small pieces.
   
2. Let's prepare suitable dishes. It is best to salt salmon at home in enamel containers. It is highly not recommended to use metal dishes for salting, as the fish in it can acquire an unpleasant aftertaste! Lightly sprinkle the bottom of the container with the mixture. sea ​​salt and granulated sugar, and then lay out the pieces of fish in layers. Carefully sprinkle each new layer with the sweet and salty mixture. If desired, you can complement the delicious fish slices with peppercorns.
   

   How long to salt salmon

3. Wrap the container with salmon pieces hermetically in cling film or cover with a lid. Leave at room temperature for 40-50 minutes, allowing the grains of salt to melt slightly, after which we put the fish in the refrigerator. Salmon, cut into small thin slices, is salted on average in 5-6 hours. If you decide to salt the whole fillet, it will take about 10-15 hours (depending on the size of the carcass).
   
4. After the time allotted for salting has passed, we take a sample. If the fish is not salty enough, sprinkle the top layer with an additional portion of a mixture of salt and sugar, and then put the container with the salmon on the refrigerator shelf for another couple of hours. Serve the finished fish with slices of white bread and sliced ​​lemon (you can sprinkle citrus juice on the fish slices if desired). We complement the culinary still life with fresh herbs. Salted salmon at home is ready!
   Using the technology described in the recipe, you can salt not only salmon, but also any other red fish. However, when salting chum salmon or, for example, pink salmon, it is better to season it with olive oil, since the fillets of these fish are rather dry compared to salmon or trout.