How to salt salmon deliciously and quickly

The content of the article

• Salting salmon at home
• Salmon Salting Recipe
• How to make salted salmon at home
• In brine
• Dry way
• Quick salting
• In pieces
• Fillet
• Steak
• How to salt frozen salmon
• Am salmon

Modern housewives can significantly save if they salted salmon at home. Such cooked fish will not be inferior to the store fish and it will turn out even tastier through the use of original herbs and spices. If you know how to salt the fish step by step, you can get a slightly salted or medium-salted product, depending on the 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 with whole pieces, steaks, fillets and slices, and the abdomen is used to soak in brine, brine or grated with dry spices. If you want to get the fillet, then it is better to cut the fish until it thawed to separate the bones from the ridge without residue and damage to the meat. Defrosting the product is slow, preferably on the shelf of the refrigerator.

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

With wet salting, the fish cooks faster, and its taste is more saturated. To prepare, take a pickle from water, salt, sugar and peppercorns, sometimes you can add bay leaf, mustard and dill. The fish is filled with warm brine and becomes ready to eat in about two days.

Salmon Salting Recipe

Each recipe comes in handy for salmon salting at home, which produces slightly salted fish, perfect for sandwiches or other snacks. It is better for novice housewives to choose a step-by-step recipe that will help to understand all the subtleties of the technology. You can cook salmon in salted brine or in a dry way, use fillet, steaks or teshu (abdominal part).

How to make salted salmon at home

• Cooking time: 2 days.
• Servings Per Container: 10 Persons.
• Calorie dishes: 195 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

A recipe for slightly salted salmon at home is useful for every cook. From it, the chef learns how to deliciously salt the fillet in order to further use the resulting product for serving on the festive table or find out how to make savory savory sandwiches for the daily menu.

Ingredients:

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

Cooking method:

1. If necessary, thaw fish, gut, separate head, fins, gills.
2. Cut lengthwise along the ridge, remove the spine and bones without peeling. Rinse, dry thoroughly.
3. Lay skin down, sprinkle with brandy, sprinkle with salt, sugar, pepper. Instead of brandy, you can take vodka.
4. Put slices of bay leaf, turn over, leave for a day in the refrigerator under oppression. Drain, hold for another day.
5. Serve on sandwiches, canapes, tartlets.

In brine

• Cooking time: 1 day.
• Servings Per Container: 10 Persons.
• Calorie dishes: 196 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

The following recipe will help you learn how to salt salmon in brine. Such a product has a rich intense salty taste, acquires a pleasant aroma by adding spices and seasonings. It is worthwhile to dwell in more detail on how to prepare a fragrant salt fish, because this process takes less time compared to the dry method of rubbing with salt.

Ingredients:

• salmon – 1 kg;
• water – 1 l;
• salt – 40 g;
• sugar – 1 tbsp;
• pepper – 3 g.

Cooking method:

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

Learn also the recipes for salting mackerel at home in the marinade and not only.

Dry way

• Cooking time: 1.5 days.
• Servings Per Container: 8 Persons.
• Calorie dishes: 194 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

In a quick dry way, it will be possible to salt the salmon at home with salt and sugar. If you like sourness in meat, then it is worth adding lemon juice to the curing mixture. So the fish will become more piquant in taste, acquire a new flavor and will not turn into slurry when sliced. The optimal ratio that is used to pickle fish is 1 part sugar to 2 parts salt.

Ingredients:

• salmon – 0.8 kg;
• sugar – 40 g;
• salt – 80 g;
• lemon – 1 pc.

Cooking method:

1. Prepare the fish: remove the entrails, cut off the unnecessary parts, pull out the ridge and bones after cutting in half. Rinse with running water, dry thoroughly with paper towels.
2. Grate meat with a mixture of spices, squeeze lemon juice.
3. Cover, put oppression, salt for 12 hours.
4. Remove the pieces, clean, leave in the refrigerator for another day.
5. After that, you can serve on the table, previously sliced ​​with a sharp knife.

Quick salting

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 197 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: easy.

If you need salting salmon in a quick way, then you should pay attention to the following recipe. He will explain in detail how to quickly salt the fillet to produce a delicious home-made product. The cooked fish is slightly salted, but has a pleasant taste. It is ideal for slicing on a festive table, creating sandwiches or canapes..

Ingredients:

• salmon – 1 kg;
• water – liter;
• salt – 80 g;
• sugar – 60 g.

Cooking method:

1. Gut the fish, clean from the head, fins, tail. Cut in half, remove the ridge, cut into fillets, 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-made dish is ready, it is served on the table in the form of salads, snacks, canapes.

In pieces

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie dishes: 193 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: easy.

Another quick option to get a tasty product is the idea to salt the salmon with slices. The following recipe will help you figure out how to cook such a fish if only a couple of hours are left before the guests arrive. For an hour, the meat is saturated with salt, it will turn out with a pleasantly island flavor and a rich aroma. Unlike other options, fine salt is used here..

Ingredients:

• salmon – 1 kg;
• salt – 100 g;
• pepper – 20 g.

Cooking method:

1. Defrost the fish if necessary, clean from fins, heads, gut, if whole. Cut in half along the ridge, remove all the bones to make a filet.
2. Cut the meat into small pieces, put in a plastic container, sprinkle with plenty of spices, if necessary repeat layers.
3. Cover for an hour at room temperature, wrap with a towel. During this time, the meat can be salted to the desired taste.
4. Drain, clean off any remaining spices. Cool briefly.
5. It will be convenient to put it in small tartlets directly with slices (on top of butter) or use it to prepare airy fish mousse with cream cheese.

Fillet

• Cooking time: 1 day.
• Servings Per Container: 10 Persons.
• Calorie dishes: 198 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Salting of salmon fillet will pass quickly if you know the secrets and features of the procedure. You will be able to salt the fish with a piquant sharpness by adding allspice and white pepper, bay leaf. Salt in this case is better to choose large or medium, so that the meat is slowly consumed by it and it turns out not to be salted, but tender and piquant.

Ingredients:

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

Cooking method:

1. Defrost the fish if necessary, or clean chilled from the insides and fins. Cut into two, pull out the ridge and bones.
2. Lay the resulting fillet on a plastic wrap skin down, pre-sprinkled with pepper, salt and bay leaf.
3. Wrap the film, put in a bowl, put on the shelf of the refrigerator. After 24 hours, remove spices, rinse slices, serve..

Steak

• Cooking time: 1 day.
• Servings Per Container: 5 Persons.
• Calorie dishes: 192 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

This recipe will explain to culinary experts how to salt salmon tasty and quickly if it is sliced ​​with steaks. The easiest way is to use a dry ambassador to pickle fish, which will harmoniously combine all the spices. The finished product is perfect for serving in sliced ​​form for decorating dishes or sandwiches or as an independent cold appetizer.

Ingredients:

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

Cooking method:

1. Defrost the steak if necessary, rinse, dry.
2. Crush peppercorns with a flat bottom of a glass or a chop hammer.
3. Mix the ingredients for sprinkling, put half on the bottom of a deep bowl.
4. Lay the steak on the mixture, sprinkle the rest of the spices on top.
5. Wrap with cling film, salt in the refrigerator for a day.
6. Drain, cut into slices, serve on canapes or tartlets.
7. Brown sugar can be replaced with honey.

How to salt frozen salmon

• Cooking time: 2.5 days.
• Servings Per Container: 10 Persons.
• Calorie dishes: 199 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

The salting of frozen salmon practically does not differ from the use of a chilled product in any way, except that it must first be thawed. To salted healthy fish correctly, you first need to get it out of the freezer and wait until it thaws at room temperature. If you want to cut it into fillets, then it’s better to do it until it is completely thawed.

Ingredients:

• red fish – a kilogram;
• salt – 120 g;
• sugar – 100 g;
• fresh dill – 200 g.

Cooking method:

1. Defrost frozen fish carcass, cut into fillet, grate with sugar-salt mixture.
2. Put a third of the dill greens on the bottom of the tableware for pickling, lay the fillet skin down on top, cover with the remaining dill.
3. Press down 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..

Am salmon

• Cooking time: 1 day.
• Servings Per Container: 5 Persons.
• Calorie dishes: 191 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: easy.

A simple option for execution at home is to salt salmon belly, which is perfect for a snack with foamy drinks. The process of salting lasts quickly, without requiring the hostess to have special culinary skills. The result is a delicious aromatic dish that will appeal to all family members or guests present at the feast.

Ingredients:

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

Cooking method:

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