There are delicacies that are not subject to fashion or oblivion, without which it is impossible to imagine a festive table, and which are a sign of the holiday. We are talking about salmon, which personifies an elite treat, and therefore our recipes for how to quickly and deliciously pickle salmon at home will allow you to pamper yourself on weekdays. Magnificent, incomparable taste and appearance, universal combination with other products - everything makes this delicacy product royal!

When buying salted salmon in a store, we cannot be sure of the high quality of the product, knowing the tricks of sellers or manufacturers. And why buy a finished product if we can study the principles of salting salmon and salt it at home - in our own kitchen?

Rules for salting salmon at home

There are two technologies for home-salting red fish:

• Dry salting
• Salting in brine

Let's look at salting recipes and find out how to properly and tasty salt salmon species. It's simple and fast, especially if you purchased a high-quality fresh frozen product.

Fresh or chilled salmon fish can be seen for sale only in cities and towns on the coast of the Atlantic Ocean or rivers and lakes of this oceanic basin.

The classic dry pickling mixture includes equal amounts of granulated sugar and coarse salt. And this mixture can already be enriched with herbs, spices and spices. Experience comes after 2-3 salmon pickles and consists of creating your own salted fish recipe.

On average, 4 tbsp is required per kilogram of fish. spoons of pickling mixture.

How long does it take to salt salmon in the dry mixture? It depends on the recipe, cutting of fish and salting temperature.

How to salt salmon, recipe for dry salting with dill

Ingredients

• - 4 things. + -
• - 3 tbsp. l. + -
• - 3 tbsp. l. + -
• — 100 g + -

Preparation

• We wash the steaks and dip them in water with napkins. We cut each steak along the ridge, maintaining the integrity of the skin. Remove the backbone and pull out the bones with tweezers.
• Prepare the pickling mixture by simply mixing salt and sugar. We carefully rub our steaks with this mixture.
• Cover the bottom of an enamel bowl with dill sprigs (1/3 of the recipe amount), place 2 steaks on the dill, skin side down. Cover them with the next portion of dill (only sprigs!). Cover the steaks under the dill with the remaining pieces of fish, skin side out. We get our own fish sandwich with dill!
• Place dill on top of the “sandwiches” again, cover with a flat plate of smaller diameter than the bowl and place a weight.
• We salt in the kitchen for 6-8 hours, and then move the salting to the refrigerator for another couple of days.

Recipe for dry salting salmon bellies

Let's look at how to salt salmon bellies at home. There are certain rules for salting them:

So, how to salt salmon bellies yourself? We will need approximately 300 g of bellies, 2 tbsp. coarse salt and 1 tbsp. Sahara.

Dry the scaled and washed bellies on a paper towel, place in a bowl and sprinkle with a mixture of salt and sugar according to the recipe. Stir, cover with a plate and leave to salt in the kitchen for 2 hours.

If you salted in the evening and want to leave the bellies in salting all night, then add 1 tablespoon of salt. spoon so as not to oversalt the product. Use exactly the same recipe for salting salmon ridges - you can’t go wrong! Tasty and inexpensive!

Recipe for dry salting with spices and lemon

Ingredients

• Salmon fillet – 600-700 g
• A mixture of salt and sugar - 2 tbsp each.
• Lemon – 1 fruit
• Ground allspice - to taste
• Broken bay leaf – 2 leaves
• Dill
• Parsley

Preparation

1. Prepare the pickling mixture: combine salt, ground allspice, sugar, chopped dill and parsley, and broken bay leaf.
2. Place the pickling mixture in a bowl, place the fish fillet cut into large pieces on top and carefully rub the mixture into the fibers of the fish. Sprinkle the pieces with lemon juice on different sides. You can also cut the lemon fruit into rings and surround each fillet.
3. Cover with a flat plate of smaller diameter and place under pressure. Place in the cold for a day (either on the balcony or in the refrigerator).

During the day, a brine will form, which needs to be drained, and all the spices should be scraped off with a knife and wiped with a kitchen napkin. Salted salmon is ready!

The good thing about this recipe is that vodka breaks down fats, making the fibers dense and elastic. In addition, vodka is a reliable disinfectant solution, and the fish is salted quickly and evenly.

• For the dry pickling mixture, mix 2 tbsp. coarse salt and 1.5 tbsp. granulated sugar.
• Sprinkle the red fish fillets with the pickling mixture, rubbing it in additionally with your hands.
• Finally, sprinkle the fish with vodka (30 ml is enough).

After 8-10 hours, lightly salted salmon is just asking to lay down on some bread!

Salting salmon in brine is just as good as dry salting. In general, the required amount of sugar and table salt does not change. The only difference is that the fish pieces are not rubbed with a dry mixture, but are filled with brine at room temperature.

Lightly salted salmon, quick recipe with sea salt

An excellent recipe for salting salmon fish in just 2 hours!

Brine for salmon: 2 tbsp. sea ​​salt, 2 tbsp. granulated sugar and half a liter of water.

You need to bring the water to a boil, dissolve salt and sugar in it, wait until it boils again and turn it off. After cooling, strain the brine and pour it over the red fish.

After 2 hours, place on a plate, remove the brine with a napkin and cut into thin slices. Arrange beautifully on a platter and serve, garnished with suitable vegetables or herbs.

Lightly salted salmon, recipe for instant salting in strong brine

The recipe is suitable for quickly preparing a snack when there is simply no time for a complex recipe!

• Cut the frozen fish (without defrosting) into thin slices.
• Prepare a strong brine: 5-6 tbsp. dissolve salts in 1 liter of cold boiled water. We get a very strong saline solution.

You can check the saturation of the brine using a piece of raw peeled potato: if it floats to the surface of the brine, then its concentration can quickly salt the fish.

Place the fish slices in the brine for 10 minutes. Next, take them out and remove the salty moisture from their surface with paper towels. Place in a plastic food container, pour in refined sunflower oil and leave in the cold for 40-50 minutes.

Ready! Serve on a platter with pickled onions and lemon rings.

How to pickle trout (salmon) quickly using rum

Fragrant, lightly salted trout will be ready in just 5 hours, and quick salting of trout with rum will give you a pleasant taste and excellent aroma.

As you can see, the question of how to salt salmon is very easy to answer! The recipes are all simple and accessible; no special skills or experience are required. Basically, red fish is salted by dry salting, and during the salting process it is constantly turned over so that it is evenly salted in its own juice. Royal delicacies!

Festive canapés with trout from the chef

Sandwiches are always an excellent choice for quickly preparing a delicious table, but for a holiday it’s worth working a little more. At the same time, you don’t have to stray too far from the sandwich essence of the buffet table. Our chef suggests making unusual canapés with trout.

I am not an ichthyologist biologist, so my knowledge about representatives of the Salmon family is extremely poor. But I know for sure how to salt this fish deliciously. I honestly tried to figure out the orders, subfamilies and subspecies, but I realized that for the readers of my recipes this is not so important. The main thing is to tell you how to salt any type of salmon at home, tasty and as quickly as possible. These salting methods are suitable for salmon, trout, coho salmon, sockeye salmon, pink salmon, chum salmon, char and other red fish. Please note that I suggest salting frozen raw materials. It is not possible to salt fresh salmon overnight. It will be ready only after a few days, or even weeks, when all potentially hazardous microorganisms have died.

Preparatory stage for salting salmon

• At home, it is better to salt fresh frozen salmon (this applies specifically to quick salting methods). Since most dangerous microorganisms die at low temperatures, the salting process is reduced to 1-3 days, and in some cases to several tens of minutes (depending on the recipe and type of raw material). However, you should refrain from purchasing goods that have been frozen several times. Inspection of the head, gills, and skin will help ensure the quality and freshness of the raw materials. There should be no suspicious spots (yellow, gray), visible damage, the integrity of the skin should not be compromised.

  Note:

  Almost all modern refrigerator models have such a compartment. Send the fish there for 2-5 hours (the duration depends on the size of the raw material). Then defrost in the refrigerator.

• It is recommended to completely defrost fresh frozen fish before cutting if fillets or pieces are to be salted. It is easier to remove the skin from a frozen carcass, separate the backbone and cut it into even slices.
• It is not advisable to salt large salmon whole. The cutting process is quite simple. Remove the head and tail. These parts of the carcass are used to prepare fish soup or fish soups. Cut off the fins. Open the belly with a careful longitudinal cut. Remove the entrails. Use a knife to scrape out any debris from the abdominal cavity. If necessary, remove scales from the fish. Wash well, especially inside. Dry the surface with napkins. Now divide the carcass into several parts according to the size of the salting container. You can salt steaks and fillet pieces. It is better not to remove the skin during dry salting. To make the fillet, cut the fish into 2 parts along the spine. This way, the ridge will remain on one of the fillets. Separate the bones (with a knife, with your hands), and leave the resulting fillet whole or cut into several parts.
• Glass and food-grade plastic containers are used for salting salmon. Metal containers without enamel are not suitable. It is advisable that the container be tightly closed with a lid to prevent the penetration of foreign odors from other products stored in the refrigerator.
• Salmon species can be salted in several ways. The most popular are: the “dry” method, salting in brine, salting followed by freezing.

  It is better to salt fattier species (salmon, trout) in a dry mixture.

  Relatively low-fat fish (char, pink salmon) taste better after salting them in brine and then adding vegetable oil.

• To salt salmon with maximum preservation of its taste, it is enough to use only salt and sugar. Traditional proportion: 1 to 3, respectively.
• During spicy salting, various seasonings are added to the classic pickling mixture: pepper, lemon zest, fresh herbs, garlic, onion, coriander, etc.

The simplest but most delicious way to salt Atlantic salmon (and more)

This is how it is recommended to salt fattier fish, such as salmon. I had steaks, but fillets and bellies are fine. It is not advisable to salt too small pieces in this way - it may result in over-salting, and the fish itself will turn out to be rough. Better suited for this case third recipe.

Ingredients:

How to deliciously salt salmon fillets (one of the fastest, most reliable ways):

Prepare the fish: defrost, clean, cut into large pieces if necessary. Dry thoroughly to remove moisture.
Measure out the required amount of granulated sugar and salt. You can use sea food or table food. It is better not to use extra finely ground salt. Small particles dissolve quickly, making the surface of the fish too salty. But the inside of the salmon will not be completely salted.
Dredge the fish on all sides in the dry mixture. You should get a solid salt “crust”. It is a misconception that fish will not take extra salt. There is always a chance of oversalting. The main thing is to stop the salting process in time by washing the fish.
Place tightly in container. To speed up salting, oppression is installed on top. Cover the dish with a lid.
Place in the refrigerator for 24 hours. Under the influence of salt, a significant amount of liquid will be released, which must be drained. Try a piece of fish. If you are satisfied with the level of saltiness, wash the fish. If the snack turns out lightly salted, return it to the refrigerator for another 12 hours. Dry the washed fish. Grease with a thin layer of odorless vegetable oil. It turns out very tasty! Very delicate taste, natural smell of “noble” fish. An excellent filling for pancakes, sandwiches, tartlets, pies, canapés, etc.

Salt salmon with dill and vodka (relatively quick, very tasty and aromatic)

Required Products:

How to salt:

Thaw the fish or parts thereof. Chop coarsely or leave the piece whole (if you have a suitable size pickling container). Use paper towels to remove liquid from the surface so that it does not interfere with the absorption of salt.
Place sugar, pepper and salt in one bowl. If desired, pour in high-quality alcohol, it will add piquancy to the appetizer. Stir.
Place a little mixture at the bottom of the container. Place 1-2 sprigs of washed dill there.
Sprinkle each piece of fish generously with salt.
Place the salmon tightly in the bowl, topping each layer with dill sprigs.
Fill the container, cover with a lid. If alcohol was used during salting, it is better to place the fish not in an airtight container, but in a “breathable” natural fabric. For example, a clean (but already washed) linen kitchen towel. This will remove the alcoholic vapors, leaving only a pleasant aroma. The appetizer will be ready in about a day. She should spend this time in a refrigerator or balcony (in winter), i.e. at a temperature of +4...+6 degrees, without sudden changes. To make the salting process go faster, leave the container with salmon for 60 minutes at room temperature, then put it in the cold for 12-14 hours. It turns out delicious lightly salted fish. Rinse the fish that has been salted to the required degree. Store in the refrigerator.

How to salt salmon at home (apartment) in record time (in just 20 minutes)?

This method is suitable for all species of the Salmon family, but I usually use it for “budget” pink salmon, char, and coho salmon. Salting takes less than half an hour. But it tastes better when the pieces are infused in oil. The result is the most tender fish fillet. You can put it directly on a sandwich or on a plate.

List of what is needed:

Step-by-step salting process:

I salted the char. Cut up the carcass. Remove the skin.
Cut into moderately thin pieces.
Prepare a strong saline solution - brine. I have already shown this version of homemade salting (only without onions). There I described in detail the preparation of brine. Boil the water. Dissolve salt in it. Add until it dissolves. When the particles begin to settle to the bottom of the bowl, the solution is ready. Cool it completely. Place the chopped salmon there. Leave for 20 minutes.
Cut the onion into half rings.
Layer the salmon and onions into the jar. Fill with oil. Refrigerate for several hours. The longer the snack sits, the tastier it turns out.
To serve faster, let the jar sit on the kitchen counter for about half an hour.

See a few more options for home salting red fish.

The first step for proper salting is to buy the “right” fish. But how to choose salmon for salting? It's simple.

What to look for when buying fish

Meat color. You need to buy fresh fish, not red or yellow in color, but soft pink fish. Better than fillet - this way you will see all its advantages or disadvantages.

Elasticity. The salmon fillet should be elastic, not falling apart, there should be no smell or stains.

Steak. If you choose a steak - a piece of salmon with a bone, then it is of course cheaper than fillet, but you need to tinker with it, removing the veins and skeleton of the fish.

Checking for freshness. When pressing on a piece of salmon, you should not see how the bones separate from the meat. Otherwise the fish is not fresh. When buying a whole fish, know that the most tender and fatty meat is located at the head, and if the piece has a lot of veins, then this meat is closer to the tail.

These simple rules will help you not to lose money - salmon is not a cheap delicacy.

The fish has been chosen, and it’s time to put on the chef’s hat.

Salmon salting recipe

Ingredients

It’s very easy to pickle fresh salmon deliciously at home.

You'll need:

1. 2 tbsp. spoons of coarse sea salt;
2. sugar - 1 teaspoon;
3. salmon fillet with skin – 500 gr.

Preparation

Take a glass bowl, sprinkle the bottom with salt and sugar, and add the salmon fillet. Sprinkle salt and sugar on top again. Now, for the amateur, we’ll pepper it, or add a couple of sprigs of dill, or pour it with vodka (30 grams), or all at once. Cover the top with cling film to prevent any smell. Place in the refrigerator for a day. We wait 2 days. Take it out, shake off the salt, cut it thinly, sprinkle with lemon and serve. I think this is the only way to salt salmon correctly and quickly. Verified. And all brines for salting salmon and mixed salting methods are already from the evil one :-) or for the bellies of red fish.

Recipe for salting salmon bellies

For a large family, so to speak :-)

Still, not everyone has the money to buy fillets and steaks of red fish. And some have a husband who likes to drink beer with friends and with tasty and salty things. Shall we please them?

Ingredients

You'll need:

1. salmon bellies – 400 gr.;
2. salt - 2 tbsp;
3. sugar-1 tbsp;
4. pepper mixture.

Preparation

The salmon bellies should be washed well and left in cold water for 20 minutes. Then take it out, peel it and start rolling it in the pickling mixture. Place it piece by piece in a glass jar. Then add water - a finger's length from the bottom of the jar (not much). We put it in the refrigerator. After 2 days, the salmon bellies are ready. It's simple, as you can see.

Sergey 09/14/13
I tried it, great snack!

Vera Brezhneva 09/17/13
How delicious, delicious, delicious! And you don’t have to overpay for store packaging. I went to salt the salmon.

Inga 02.11.13
I salted fish for the first time and the result, in my opinion, turned out great. The fish turned out to be not too salty and not weak either. Overall, it tastes perfect.

Polina 08.11.13
In fact, I also have experience in salting salmon. Everything is the same with the proportions of salt and sugar, but for some reason I cut it into cubes and don’t use gauze.

Marina 09.11.13
Everything is simple and fast. But I’m wondering what other types of fish are suitable for this salting method? Is it really just salmon? Maybe you can work miracles with any fish at home?

Alyona
Using this recipe, you can salt pink salmon, trout, chum salmon and other varieties of salmon. But if you want to pickle herring, then it is written how best to do it.

Angelina 11/12/13
My husband learned how to cook salmon this way, he just loves this fish! We usually buy a little salmon for salting; I don’t like to store fish in the refrigerator for a long time; we salted a piece and ate it with gusto. Then you can repeat it again...). But as for choosing salmon for freshness, here are some useful tips, we’ll stick to them! And apparently you will have to moderate the pepper when salting).

Natalya 11/14/13
I also make lightly salted salmon. But in order for the fish to be strong and not fall apart, I add 1 tablespoon of cognac. It imparts tannins to the fish (as well as a piquant flavor) and the salmon turns out strong.

Alyona
Natalya, thank you for the interesting addition. I'll have to try salting salmon with cognac. Men will definitely like it)))

Inga 11/28/13
Wouldn't there be too much sugar? Still, for three hundred grams of salmon, a tablespoon. I believe that one teaspoon will be enough here. However, this is a matter of taste, and the recipe is really simple.

Daria Antimonova 19.12.13
Personally, I don’t salt it for long. Since this is a sea fish, it needs to lie in the marinade for about fifteen minutes no more, and then you can start cooking.

Alyona
The Japanese put raw fish in their sushi, and that’s okay, they’re healthy))) But I would still advise salting the salmon as it should be, fifteen minutes is clearly not enough.

Anyutka 12/23/13
I tried to salt pink salmon according to your recipe. It turned out quite tasty too. For the New Year I will experiment with salmon and please my family.

Dmitry Viktorovich 24.12.13
Well, I finally found the article I needed). My wife doesn’t really like fish, much less fussing with it, cleaning it and all that. I myself adore fish in any form, but of course I like salmon the most, but I always wanted to salt it myself. Of course, there is a lot of purchased stuff, we have a market almost next to our house, and yet when it’s homemade pickling, the taste is different. Thank you very much for the detailed recipe.)

Elena 12/28/13
I salted salmon for the first time. I immediately hid one piece in the refrigerator, and on the second I decided to try the recipe. The husband tried it and said: Why did you waste money for so many years? So I think why? Thank you, the salmon turned out just great, tender, lightly salted. I'll add more salt for the New Year.

Tonya 03/20/14
I salted this fish, but never added sugar, but I did sin with pepper). But now I think it’s in vain... salmon itself is so exquisite and tasty that pepper would be superfluous. I'll try your recipe).

Elizabeth 05/13/14
I salted fish for the first time. It turned out to be extremely simple. Thank you for teaching me.

Kira 05.15.14
I salted the salmon at home, it turned out delicious, thank you, I didn’t expect it to be so simple.

Veronica 06/16/14
Salted salmon just makes me cringe. I used to buy it ready-made, but after I tried your recipe, now I just salt it myself. Senkyu veri mach)

Stas 01.10.14
The salmon was salted perfectly. They cut up sandwiches and the buffet turned out great.

Anna 11.11.14
I tried to salt salmon according to your recipe. Why wrap it in gauze? Is this a fundamentally important point?

Alyona
Anna, the fish is wrapped in cloth so that it is evenly salted and does not dry out. You don’t have to wrap it, then during salting it is advisable to turn the salmon pieces at least a couple of times onto another barrel.

Anna 11/20/14
The fish turned out to be delicious. Moderately salty, does not fall apart - you can beautifully cut into pieces. I’ve never added sugar, but it turns out that it was in vain)) thanks for the recipe!

Alyona
Anna, thank you for your feedback. I'm glad you liked my recipe)))

Albina 11/28/14
Everything worked out! I salted fish for the first time and it turned out delicious! Thanks for the recipe!!!

Alyona
To your health)))

Lida 01/06/15
Salmon is somehow a little expensive for me now, so I’ve gotten used to salting pink salmon this way; it’s cheaper and tastes just as good as salmon. And it seems to me that my husband liked this option even more.

Alyona
Lida, according to this recipe you can salt any fish from the salmon family (salmon, pink salmon, chum salmon, salmon, etc.), so everything was done correctly)))

Yana 03/11/15
Yummy! I didn’t know before that seeds can be pickled. My mother-in-law taught me. Only I first cut the salmon into portioned pieces. If you want more juicy pieces, you can brush the salmon with olive oil and then salt it.

Ksenia Petrovna 04.10.15
I salted the salmon according to your recipe. It turned out very good. I was pleased that the red fish remained elastic, whereas the store-bought fish was a little loose. Probably, the manufacturers still add some kind of chemicals there, or maybe because it is stored for a long time. Either way, a homemade product always wins. Thank you for the good recipe!

Irina 12/24/15
I have salted salmon using this recipe many times, and I praise you every time. How smart and skilled you are, Alena! The fish according to your recipe turns out delicious! I copied it for my daughter too, so she can also cook salmon for the holidays. Thanks again!

My family really loves sandwiches with lightly salted salmon for breakfast and as a snack. Store-bought salmon is quite expensive, but you can cook such fish at home. Here, however, you will have to face some difficulties.

I don’t know about you, but it’s almost impossible to buy fresh salmon here. Therefore, you have to buy frozen, well, if you’re lucky, it will be a carcass, but mostly they sell fillets with skin. Usually the fillet is very thin; when defrosting, the fillet often turns out very gray and falls into pieces. But there is no choice, and today I will offer you an option on how to prepare lightly salted salmon from a source product that is not of the best quality.

First of all, you need to defrost the fish. I defrost it in the refrigerator. Then I take it out and blot it well with paper towels until completely dry. I try to wipe the fillet carefully so that it does not break into small segments.

There are a lot of options for salting and proportions of salt and sugar. Many people do pickling in a liquid marinade, but there is a dry pickling method, which is what I will use. My proportions when preparing lightly salted salmon: 2 parts salt and 1 part sugar.

To prepare lightly salted salmon at home, we will need the following products: the salmon fillet itself, coarse sea salt and sugar. I always cut fish fillets into two equal pieces.

Mix sea salt and sugar in a bowl. It is believed that coarse non-iodized salt does not burn the flesh of fish as much, which does not lose its pinkish color when salted, which is exactly what fine salt does.

Spread some cling film on a cutting surface and sprinkle it with a mixture of salt and sugar. Place a piece of fillet on the film, skin side down, sprinkle the fish with salt and sugar on top.

We also sprinkle the second carcass on all sides with the mixture and place it meat side down.

We wrap the edges of the film, trying to ensure that the fish is tightly wrapped. We make small punctures in the film using a toothpick, this is necessary so that the liquid secreted by the fish flows out during salting.

Place the fish in a container.

We put pressure on the pieces of fish, I use a mortar, for half an hour. This is necessary so that fish fillets of poor quality are compressed and do not fall apart when cut into finished form.

Remove the pressure, cover the container with a lid and put the fish in the refrigerator for 12-15 hours; it is better to leave it to marinate overnight.

We take the finished salmon fillet out of the container, rinse it from salt, dry it with paper towels, cut it into portions, sprinkle with dill, and you can sprinkle with lemon juice when serving.

Due to the fact that the fish fillet was not thick, it would, of course, not be possible to cut it as beautifully as they do in factories, but the content is more important to us, not the form, right?

It is better to store prepared lightly salted salmon in a container in the refrigerator, greased with a little vegetable oil, for no longer than a week.

Lightly salted salmon can be used for salads, sandwiches, and canapés. Bon appetit!