Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to prepare red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.

Salting pink salmon at home is a quick and inexpensive method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various ways. For example, salted pink salmon can be an ingredient for sandwiches, canapés, appetizer rolls, stuffed pancakes, salads, or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon are an excellent way to satisfy the hunger of unexpectedly arriving guests or capricious children with poor appetite. There are also many recipes for pickling pink salmon, and all of them are simple to execute. Salting fish at home is not difficult or time consuming. You just need to buy quality fish and follow our recommendations below.

Of course, the most delicious salted pink salmon comes from fresh fish, but if you can’t buy it, then frozen will do. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the pulp of a cucumber. Fresh fish is very dense and quickly returns to its original shape if you press it with your fingers. The skin of quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.

To salt pink salmon, you can use either the whole fish or individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, the fish is very convenient to use for preparing snacks, for example, sandwiches. Before salting, fish must be thoroughly washed, scaled, tail, fins and head removed, gutted (if required), cut and bones removed. Rinse the prepared fish again outside and inside, dry thoroughly with paper towels and cut into portions, if necessary. The fish can be left with the skin on or removed, depending on your preference. Pink salmon can be salted in two ways - dry, which uses salt and spices, and wet, which uses various marinades and brines.

For classic dry salting, a mixture of salt and sugar is used, which is rubbed on the fish on all sides. On average, per kilogram of fish requires 2 tablespoons of salt and half as much sugar. If desired, you can also use spices and herbs such as black pepper, coriander, mustard seeds, ground rosemary, bay leaves and fresh dill or parsley. After this, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon using the wet method, you need to fill it with brine with spices, then cover and refrigerate for 24 hours. The finished product is stored in the refrigerator for about 4 days, after which it is better to put the salted fish in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt fish in a plastic container, glass bowl or enamel bowl. It is better to avoid metal utensils, as the fish may acquire a metallic taste.

So that you no longer have any questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.

Homemade salted pink salmon

Ingredients:
1 kg pink salmon,
2 tablespoons salt,
1 tablespoon sugar.

Preparation:
Cut the prepared fish to make two fillets. Mix sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap in plastic wrap and place in the refrigerator. After 24 hours, pink salmon is ready to eat. Before serving, pink salmon can be sprinkled with vegetable oil.

Lightly salted pink salmon

Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt,
1 teaspoon sugar,
100 ml vegetable oil,
coarse black pepper to taste,
coriander to taste.

Preparation:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Place the first layer of fish in a container, lightly grease with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.

Salted pink salmon with dill

Ingredients:
1 kg pink salmon,
3 tablespoons coarse salt,
3 tablespoons sugar,
200 g fresh dill.

Preparation:
Wash the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and thoroughly rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Place a third of the dill in a container where the fish will be salted. Place one fish fillet on top, then a layer of dill, a second fish fillet and the remaining dill. Cover the container and place a load on top, for example, a filled three-liter jar. Store for 8 hours at room temperature, then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.

Quick salted pink salmon

Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon vinegar,
50 ml vegetable oil,
1 onion,
Bay leaf.

Preparation:
Cut the prepared fillet into pieces and place in a salting container. In a separate bowl, prepare the brine by thoroughly stirring the salt in 500 ml of water. Pour brine over the fish and put pressure on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and add a new brine of 1 glass of water and a spoon of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.

Salted pink salmon in Marinade

Ingredients:
5 pink salmon steaks,
2 tablespoons salt,
1 tablespoon sugar,
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.

Preparation:
Place the steaks in a container and add spices. To prepare the marinade, you need to boil water, then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the resulting marinade over the steaks. The water should completely cover the fish. Cover the container and put it in the refrigerator for a day, then remove the fish from the marinade, transfer it to a container and pour in vegetable oil to soften it.

We hope it is now crystal clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the simplest ingredients and get a tasty product that can be used either independently or as a component for various snacks.

Have you already mastered the art of pickling herring? It's time to move on to "more noble" fish! Are chum and trout a little expensive? No problem! How do you like pink salmon salted at home? Very tasty and healthy, not at all difficult to prepare. And you know, hardly any of the guests will recognize pink salmon in your fish - both in appearance and in taste it is almost indistinguishable from exorbitantly expensive salmon! It’s really great: if we salt pink salmon, we get amazing salmon? Shall we try?

Selecting pink salmon for pickling

Fish of the salmon family have always been especially valued for their excellent taste and invaluable benefits to the body. Pink salmon also belongs to the salmon family.

Pink salmon is unique in that it has tender red meat. It contains a large amount of polyunsaturated fatty acids, in particular Omega 3, which are so important for women's health and beauty. Thanks to them, the body rejuvenates and gets rid of harmful environmental products. If you want healthy, beautiful, elastic skin, strong nails and shiny hair - lean on pink salmon!

Salted pink salmon is a real delicacy. If some people note the dryness of meat when baking or stewing, then salted meat does not possess these qualities at all. To ensure that salting pink salmon at home goes off without a hitch the first time, it is important to choose the right fish.

Of course, if you are not a resident or at least a guest of the Far East, alas, you are unlikely to be able to see freshly caught pink salmon. Therefore, we choose from what the stores offer. And there, as a rule, the pink crust is only frozen.

You can find fish gutted and not gutted, with and without heads. Of course, the uneviscerated one is cheaper, but it is not profitable to overpay for the entrails that end up as garbage. But there is a nuance here - a possible pleasant bonus in the form of caviar. Pink salmon caviar is coarse-grained, nutritious and very tasty. But how to choose fish with caviar?

Advice! The male pink salmon is more “hunchbacked” than the female. Pink - the girl has smooth and smooth body contours. The male is more “decorated” - his scales are pinkish with a silvery tint. Females are more modest in appearance - they are gray. The male's nose is sharp, while the female's is rounded. With the tail, the story is different: in the female it is longer and more forked at the end than in the male.

To salt pink salmon at home quickly and tasty, you should also take care of the freshness of the fish. Red gills will tell you about this. Gills of a yellow or brown (gray) hue indicate that the fish has been stored for quite a long time.

The integrity and flexibility of the fins is another clue to freshness: broken and dry fins indicate stale fish. At the same time, the skin should not be torn off or easily separated from the body, and should not have a yellowish coating or brown spots.

The smell is another clue: no mustiness should come from fresh fish.

General principles and methods of preparation

How to salt pink salmon at home? There are few difficulties here. We buy good quality fish. You will be incredibly lucky if you can buy chilled pink salmon! But frozen will work too. We defrost it naturally - without a microwave!

Then the pink salmon needs to be gutted if it was purchased with entrails. And after that, cut along the ridge and separate the fillet. The bones separate quite easily, so we select them all: this way the fish will be salted faster, and it will be convenient to eat.

Sometimes, in order to salt pink salmon at home, the recipe requires brine, it must be prepared in advance, it must be well cooled when pouring the fish. With the dry salting method, brine is not needed.

To salt pink salmon fillets, you need either glass or enamel dishes with a lid.

Salted pink salmon at home - very tasty: recipes

So, let's get to the fun part: how to salt pink salmon at home in a tasty and easy way?

Salted pink salmon for salmon

The decoration of any table, an important component of delicious sandwiches and original salads, will undoubtedly be salted pink salmon with salmon. A recipe with a photo will help you understand all the intricacies of the salting process, which takes no more than 12 hours!

So, we need:

skinless fillet – kilogram;

water – 2 liters;

salt – 8 tablespoons;

refined, flavorless oil – ½ cup.

Before salting pink salmon for salmon, you should cool the fillet a little: it will cut easier and more evenly.

First of all, boil water, dissolve all the salt in boiling water. Let the brine cool.

Let's get to the fish. Dry it with paper towels. Using a sharp knife, cut into pieces up to a centimeter and a half thick. Place them in brine for 30-45 minutes.

Then, taking it out of the brine, rinse it in cold water, place it in a pickling container and fill it with oil.

After 10 hours, salting pink salmon for salmon at home is completed: take it out of the refrigerator and enjoy the fatty and juicy salmon a la salmon.

Salted pink salmon pieces

Ingredients:

pink salmon meat from one fish;

granulated sugar - tablespoon;

salt – 3 tablespoons;

refined vegetable oil – 2 tablespoons.

You can salt the fillet completely, or you can cut it into medium pieces.
After mixing sugar and salt, rub the mixture over the fillets, previously dried with a paper towel.

Generously grease the bottom of the salting dish with oil and place pieces of fish on top. Sprinkle the remaining salt and sugar mixture on top. Cover with a lid, keep at room temperature for 2.5 hours and put in the refrigerator for at least a day. That's it, the fish is ready.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Pink salmon salted in brine

Excellent lightly salted pink salmon comes out using this recipe.

Ingredients:

water – 1.5 liters;

pink salmon carcass fillet;

salt - 4 tablespoons;

bay leaf – 3 leaves;

black peppercorns - 10 pieces.

First we make the brine: we throw salt into boiling water according to the norm, wait for it to dissolve. Add pepper, throw in bay leaves and set aside the brine to cool.

Fill the pink salmon fillet with brine and put it in the refrigerator for a day.

Salted pink salmon in oil

Lightly salted pink salmon at home in an oil sauce comes out unusually tender and fatty. It is made from the following products:

kilogram of pink salmon fillet;

no flavorings vegetable oil – 2/3 cup;

salt – 5 teaspoons;

granulated sugar – 2 teaspoons;

a few pieces of black peppercorns and a bay leaf.

Cut the skinless fillet into finger-thick pieces. Sprinkle with spices. Mix. Add bay leaf and add oil.

Cover with a lid and place the dish with the fish in the refrigerator for 12 hours. Just like that, in half a day the crust is ready.

Pink salmon salted in lemon

Another recipe that produces excellent fish is lightly salted pink salmon in lemon. The fillet pieces are quickly marinated and acquire an incredibly delicate taste and delicate aroma.

Ingredients for one carcass:

• salt -2 tablespoons;

  sugar - sand - tablespoon;

  sunflower oil without a pronounced aroma - half a glass.

Cut the fillet into pieces - the thinner the better. Sprinkle them with sugar and add salt.

Rinse the lemon thoroughly and cut into half rings along with the peel.

Place a layer of pink salmon in a pickling container, a layer of lemons on top, then fish and lemon again, and lay out all the ingredients so that the lemons are on top.

Fill the fish evenly with oil. Cover the container with a lid and put it in the refrigerator for a day. The fillet is perfectly salted. The pieces can be eaten as a separate dish or used for sandwiches, canapés, appetizers and salads.

Salted pink salmon in a jar

A glass jar is an excellent vessel in which to salt fish. Convenient, takes up little space, prevents brine leakage due to its stability and tight lid. The jar makes delicious lightly salted pink salmon at home. The recipe is simple. Take for a liter jar:

fish fillet without skin – 500 grams;

non-iodized salt – 4 teaspoons;

granulated sugar - a heaped teaspoon;

onion - head;

bay leaves - a couple of leaves;

olive oil – ¼ cup;

black peppercorns - 5 peas.

The fish fillet should be cut into thin pieces no larger than 1 cm.

Onion – chop into half rings. Mix sugar with salt and pepper. Add spices to the fish and stir.

Place a layer of pink salmon on the bottom of the jar, then onion half rings. So we lay out the jars to the top, not forgetting to put the bay leaves approximately in the middle.

Salted pink salmon with vodka

Another simple recipe for delicious lightly salted pink salmon is pickling with vodka. The consistency of the fish pieces is firm, but the taste is just the right amount of salt.

We prepare from the following products:

• actually, pink salmon (fillet) – 1 – 1.2 kilograms;

  non-iodized salt – 2 heaped tablespoons;

  granulated sugar - one tablespoon (not brown!);

  vodka 40% 50 ml.

In a separate plate, mix sugar and salt.

It is not necessary to cut the fish itself too small: palm-sized pieces are just right. Rub the pieces generously with salt and sugar mixture.

Place the fish in a single layer in a salting bowl and pour some vodka over it. Neither alcohol nor cognac is suitable here - only vodka!

After 12-16 hours you can already enjoy the deliciousness - the fish is ready!

In fact, there is nothing complicated here. Serve pink salmon like any other red lightly salted fish. You can cut it into thin slices and place it on a plate with sliced ​​lemon and sprigs of fresh herbs. If you love olives, they go well with salted pink salmon.

A tasty addition to the pink pasta is horseradish cream with cream or sweetish mustard.

You can wrap thin plastics into rolls or put them on sandwiches. This fish is good for the holiday table and for friendly gatherings with beer.

It’s excellent and simple to serve it with boiled potatoes, generously sprinkled with green dill, instead of the usual herring. In general, there are no prohibitions. Eat your own salted fish the way you like it!

Watch the video: salted pink salmon at home is very tasty.

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Despite all the advantages, pink salmon has one significant drawback - the fish is rather dry. If you simply fry or bake steaks, the dish turns out lean and bland, and it just begs for some rich sauce - creamy or sour cream - which means you have to forget about the low calorie content.

But there is a recipe that, when used, turns unassuming pink salmon into noble salmon - well, or into something very close to it in taste and appearance.
The cooking method is extremely simple, but the result exceeds all expectations - the most delicate lightly salted fish will decorate not only a home meal, but also a festive table.

And if you don’t like lightly salted fish from the store, that doesn’t mean anything. Home-made “lightly salted” red fish in vacuum packs has about the same amount in common as “bacon-flavored” chips have with bacon itself. And they have fundamentally different purposes. Slicing in a vacuum should remain beautiful on the display case for as long as possible and not deteriorate, and nothing more is asked of it. Homemade can be stored for several days, but the taste is unforgettable.

So let's get started.
Pink salmon must be deep frozen - it doesn’t matter whether it’s a carcass or a fillet. There is less fuss with fillets, or rather, there is no fuss at all. If you got a whole fish, like me this time, then you should defrost it a little in order to remove the skin. This savage procedure occurs quite easily, you just need to cut off the head and lightly pick up the skin at the place of the “cut” - it is removed with a “stocking” from the frozen carcass. I don’t recommend cooking with the skin - you’ll get tired of spitting out the scales later.

Next, fillet the fish using any method known to you. Again, in a state of “frostbite,” the spine and bones are separated without problems and unnecessary losses. We quickly cut clean fillets into pieces of any size - practice shows that their optimal width is about two centimeters.

Now we prepare brine - a saturated saline solution. In a liter of cold boiled or simply purified water, dissolve 4-5 tablespoons of coarse table salt. The readiness of brine is checked like this: if a small peeled potato does not sink, then everything is in order.

The next step is to lower the prepared pieces of pink salmon into the brine. How long? In the original recipe, the recommended time was 5-8 minutes. For some reason this didn’t seem enough to me, and I always wait at least half an hour. Neither under-salting nor over-salting was observed even once.

After the allotted minutes have elapsed, take out the fish, dry it slightly with a napkin and place it in a container convenient for storage in the refrigerator (for example, a plastic container), then fill it with vegetable oil. I don’t really like oil in salted fish, so I just sprinkle it on. But it should be remembered that if the oil completely covers the fish, then it will be stored much longer. You can add your favorite spices, but for me it’s good as is.

You can enjoy the delicate and soft taste of “improved” pink salmon within 5-6 hours after “settling” it in the refrigerator. I usually cook fish in the evening and serve delicious sandwiches for breakfast.

This fish is good on both black and white bread. On the dinner table, pink salmon prepared in this way goes perfectly with young boiled potatoes: they are sprinkled with dill, crumbly, emitting light steam, lightly flavored with butter; it is soft pink and melts in your mouth. Great with mashed potatoes too. This kind of pink salmon behaves well in salads, and if anyone decides to prepare rolls or sushi at home, then nothing better is needed. In general, cook - it's very simple, fast and tasty.

Pink salmon is a fish from the salmon family, the meat of which has an excellent taste. The taste of pink salmon is better revealed when salted, so the question: how to salt pink salmon worries many housewives. The fact is that pink salmon meat is a little dry, especially after boiling or frying. But when salting, this drawback is not felt at all.

How to prepare fish for salting

To pickle pink salmon, you first need to select the fish itself. Fresh fish is checked not only by the appearance of its scales. The main feature is a “clean” look and pink-red gills. Frozen fish can be checked by certificate or after defrosting.

The next step after selecting the fish is cleaning and cutting. If the fish is frozen, it will need to be defrosted. This stage should proceed smoothly. To preserve the taste, the temperature is lowered gradually.

It is best to transfer the pink salmon from the freezer to the refrigerator the day before cooking, and leave it in the kitchen a couple of hours before salting. Never defrost it hastily under running hot water or in the microwave. This will “kill” the taste.

Even if the question: how to salt pink salmon requires an immediate answer, do not resort to speedy methods, because this will affect the quality of the fish. It's better to cook something else. The fish is sold mostly gutted, so after defrosting you need to separate the head and tail.

The head, tail and fins can be used to make a rich broth for soup. It will also make delicious cabbage soup!

And cut the rest of the fish into pieces, approximately one or two fingers or a couple of centimeters wide. Thinner ones will salt out faster. But some people prefer solid pieces, even if they take a long time to cook. We have done half the work to get the recipe for pickling pink salmon.

How to get a tasty snack

There are many recipes for salting pink salmon at home. Each woman has her own signature secret, thanks to which the fish turns out to be much tastier than store-bought ones. How to achieve this? Add your favorite spices, observe the salting time - these are the main tips.

Let's learn together how to pickle pink salmon at home deliciously. In order to please your loved ones with a variety of dishes from this fish, it is enough to know 4-5 recipes and cook them one by one.

Do not use iodized salt to pickle pink salmon!

An easy way to pickle

Products:

• chopped fish;
• salt - 1.5 tbsp. spoons “without top”;
• sah. sand - 1.5 tbsp. spoons “without top”;
• olive oil - 2-3 tablespoons.

This is the simplest and, at the same time, the most delicious way to pickle pink salmon. If you are salting fish for the first time, we advise you to pay attention to the fact that the pieces are approximately the same thickness; there is no need to remove the skin. The fish is cut crosswise.

This simple recipe is also suitable for those who are busy with work and don’t have time, or if you want to pamper your loved ones or guests with something delicious. Salt pink salmon a day before you plan to serve it. Better yet, a little more, then the fish will turn out more tender and tastier.

First, prepare the dishes for pickling. Aluminum or metal will not work. You can take a tray made of food-grade plastic or ceramics. Another option is enamel cookware, but the enamel should not be damaged. Place the pieces in one layer and sprinkle with a thick layer of pre-mixed salt and sugar.

Before putting it in the refrigerator, just let the pink salmon sit in the kitchen for a couple of hours. Then place a not very heavy weight on the fish and put it in the refrigerator for a day.

Remove after 24 hours, wash with clean water, dry on a napkin and coat with oil and put in the refrigerator for a while. You can cook pink salmon in advance and store it in a little oil in the refrigerator. Place the pieces first in a glass jar. This method is called dry.

Spicy with lime

Ingredients:

• fresh pink salmon - one kilogram;
• lime - 1 piece;
• salt - 1 tbsp. heaped spoon;
• sugar - 1 heaped teaspoon;
• ready - 2 tbsp. spoons.

How to deliciously pickle pink salmon? Seasonings are very important. Everyone notes the harmony of flavors of fish and lime (or lemon). Let's try pickling according to this recipe. Also, as in the previous one, we will cut the pink salmon. Cut the lime into thin slices just before cooking.

Lubricate the pink salmon with a thin layer of mustard and arrange in layers. Sprinkle a mixture of salt and sugar between the layers, and also place thin slices of lime. In a day, the delicious fish is ready. You can grease it with a little vegetable oil and leave it for another hour or two.

Or you can serve it by washing off excess salt and sugar and drying it a little. You can cook fish without mustard, only with lime or. If desired, add some herbs or spices. For example, dill, which combines with citrus fruits, would be appropriate here.

When experimenting, do not forget that you cannot add too much spices and pepper. Firstly, they may not be combined, and secondly, they may “overwhelm” the taste of pink salmon.

How to salt pink salmon for salmon

Ingredients:

• fresh pink salmon - 1 kilogram;
• salt - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• 1 laurel sheet;
• 1 tbsp. spoon of lemon juice;
• black peppercorns - 10-15 pieces;
• olive oil - 2 tablespoons.

In order to successfully salt pink salmon for salmon at home, several conditions must be met. The fish should be fresh, preferably fillets. The color of pink salmon should be uniform.

Thinly slice the fillet to make the fish more tender. Place the slices in the container in which you will salt it. Squeeze a little lemon juice into it and mix everything well. Sprinkle salt, sugar, pepper and crushed bay leaf on top.

Do not use too much bay leaf for salting any fish; it is good only in small doses.

Place the dish with the fillet in the refrigerator for a day, after pressing it with a small weight. After a day, the fish can be greased with oil and served.

Video recipe for salting pink salmon in brine

Pink salmon is a fish that, due to its low cost, is available to everyone. This product contains various microelements needed by the body of every person. Regular consumption of this type of fish can have a beneficial effect on digestion, the condition of blood vessels and the heart in general. Salting is the simplest and most affordable option for cooking fish. But not every housewife knows how to salt pink salmon for salmon.

Currently, it is best to salt any type of fish at home with your own hands. Since purchased products do not always please with their price or quality. This cooking recipe is not very complicated; any housewife can reproduce it. The recipe does not use granulated sugar.. Thanks to this, in a short period of time, lean food can become suitable for consumption.

Salting pink salmon for salmon at home requires the presence of the following products:

• Pink salmon fillet - 1 kg.
• Boiled water - 6.5 glasses.
• Salt - 5 tablespoons.
• Peppercorns (black).

Before salting, the fish should be cut into small pieces. After which you can begin preparing a special brine. To do this, you need to take boiled water, which has already cooled down, and dissolve salt in it. The liquid is stirred continuously. After that, all the pieces of pink salmon are placed in the brine for 10 minutes. After the specified time, parts of the fish must be removed from the liquid and dried with a paper towel.

The next stage of preparation involves placing pink salmon in a special bowl. It is best to do this in layers. Sprinkle each layer with a little vegetable oil. The last stage of salting is placing the product in the refrigerator for 30 minutes. After half an hour, the finished fish can be served; it should be seasoned with onions, herbs and lemon slices. This is how you can simply answer the eternal question of how to deliciously salt pink salmon for salmon at home.

Features of choosing pink salmon

When choosing a product, you can give preference to salmon. It is certainly tastier than pink salmon. On the holiday table, this type of fish will cause complete delight. But still, in the ideal picture presented, one can find one nuance that cannot be ignored. Since salmon is a tasty fish and is in demand, it is customary to grow it artificially, which involves the use of various chemical compounds. In addition to its inflated price, salmon can negatively affect the human body.

It is not customary to grow pink salmon artificially. It is very difficult to buy a product with chemical additives. If a housewife sees pink salmon on the counter of the fish department in a supermarket, then she can be sure that the product was caught in ocean waters and nothing else.

Preparing the product for salting

One of the most important stages of salting fish is its preparation. It is advisable to purchase the product fresh. But this condition is feasible only in those places where there are fish and they are caught. Most often, women buy a frozen carcass in the store, which involves subsequent defrosting of the product.

There is no need to rush through the defrosting process; it is best if the product defrosts on its own in the refrigerator. The water should drain from the fish, the product itself should be divided into small parts, which should be washed under running water. Cleaning the catch involves the absence of bones in the fish meat.

The fillet, in turn, should be soft. The resulting pieces are weighed. This makes it easier to determine the required amount of salt. The head and fins and tail are not retained. They are trimmed during the cleaning process.

The thickness of the fillet pieces should not exceed one centimeter. This way the meat will be well soaked in all the seasonings and brine.

Simple step-by-step recipes

There are at least three inexpensive recipes for preparing pink salmon. Despite its price, the fish turns out very tasty. It can be used on a banquet table as a slice or filling for classic sandwiches with butter.

Recipe number one for pink salmon for salmon involves preparing the following products:

• Pink salmon (fillet) - 1 kg.
• 3 tablespoons each of granulated sugar and salt.
• Vegetable oil - 100 ml.

The product is cut into large pieces. Sugar and salt are mixed. Pour the salty mixture into a thin layer into the pickling container. Place the fish on the first layer. It will also be covered with a layer of sugar and salt. Pink salmon in a makeshift fur coat should stand in the refrigerator for about 3 hours. The finished product is removed from the remaining salt and sprinkled with oil.

The recipe for pink salmon like salmon under the second number suggests the following food range:

• Pink salmon.
• Water - liter.
• Vegetable oil.
• Salt - 100 grams.

It's easy to prepare red fish. Salt is dissolved in water. It is best for it to be boiled. Pink salmon fillet is cut into small pieces. These pieces are placed in the prepared liquid for 25-30 minutes. The container with the product should be on the kitchen table. There is no need to put it in the refrigerator. You can season the imaginary salmon with spices. They are selected according to taste. You shouldn’t use a lot of seasonings, because they can overwhelm the taste of the fish. In small quantities they will help complement the non-standard taste.

The third recipe for lightly salted pink salmon at home will be supplemented with lemon. Due to its taste characteristics, this method is most popular among housewives.

Ingredients:

• Fish - 1 kg.
• Granulated sugar - 40 grams.
• Salt - 30 grams.
• Vegetable oil - ½ cup.
• A pinch of black pepper.
• A few lemons.

Pink salmon fillet is cut into pieces. The smaller the product is cut, the faster it will be salted. Seasonings are mixed. The fillet pieces should be rubbed on all sides with the resulting dry mass. A couple of lemons are cut into thin slices. Place fish with spices and lemon in a pickling bowl. There should be one lemon slice on each piece of pink salmon. You need to leave the product in this state overnight. In the morning, fill the fish with vegetable oil and leave for another 3 hours. The process of salting the fish is completed. The finished false salmon can be served.

The meat of this fish is valued not only for its minerals and vitamins, but also for the protein contained in the fish. It is quite easily absorbed by the human body.

These simple recipes will allow you to quickly make lightly salted fish of this type even tastier at home. This process does not require purchasing expensive products or having a culinary education. Now any housewife can salt imaginary salmon at home.

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