How to make salmon from pink salmon. How to cook salted pink salmon for salmon at home

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.

Lightly salted fish

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

How to properly fillet

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

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

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

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

Delicious recipes for pickling pink salmon

Dry method

Fish fillets can be salted without using a sauce.

For the dry salting method, take:

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

Salting without marinade looks like this:

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

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

Salting "for salmon"

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

Ingredients:

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

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

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

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

Accelerated salting in marinade

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

You will need:

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

A simple recipe for lightly salted fish:

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

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

In mustard sauce

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

Required:

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

Cooking method:

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

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

Salting per day

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

Necessary:

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

Prepare tender fish meat:

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

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

Pink salmon marinated with lemon

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

Components:

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

The salting process looks like this:

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

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

Frozen pink salmon with orange

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

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

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

Ingredients:

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

To prepare the marinade:

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

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

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

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

With mustard and coriander

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

For a delicious dish you will need:

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

Cooking steps:

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

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

Salmon salting method

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

Modern salmon ambassador has been somewhat modernized:

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

Prepare delicious fish like this:

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

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

Salting pink salmon milk

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

Components:

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

The process consists of the following steps:

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

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

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

Video

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

In our city there is a store where you can always buy any good quality fish. But I will never miss the opportunity to buy fresh frozen pink salmon and pickle it myself.

Pink salmon is a budget option for red fish, and is often underrated. Our family loves this fish in any form. She is less fat. And if you simply salt this fish in a salty solution, it becomes a little tougher. Adding oil makes up for the lack of its own fat, making the fish more tender and pleasant to the taste.

According to this recipe, pink salmon can be eaten after 5 hours, but if you are afraid, then leave it for a day. The fish turns out lightly salted and very tasty.

You can buy a fish fillet or a whole carcass, which you can then clean and gut, remove the bones and skin.

To prepare lightly salted pink salmon, cut the fillet into small slices.

Dip each piece in oil and shake off. Place in a deep plate in layers, sprinkling with a mixture of salt and sugar.

Do the whole fish this way.

Wrap the plate in cling film and refrigerate for at least 5 hours or up to 24 hours.

The best recipes for preparing lightly salted pink salmon at home without unnecessary complications.

The recipe is simple, but the taste of the fish is simply amazing.

Ingredients for preparing lightly salted pink salmon:

1. 1 fresh pink salmon,
2. 0.5 cups salt,
3. 2 teaspoons pepper,
4. 2 onions,
5. 1 head of garlic,
6. 0.5 cups vegetable oil.

Cooking steps lightly salted pink salmon at home:

1. Cut the fish into pieces, cut the pieces in half.
2. Then prepare a mixture of salt and pepper: approximately 0.5 cups of salt and 2 teaspoons of pepper.
3. Mix everything, roll the fish in the mixture.
4. Place the fish in a bowl and cover for 45–50 minutes.
5. Rinse the fish in warm water and squeeze.
6. Cut the onion and garlic into half rings, pour vegetable oil over everything and let stand for 10–15 minutes.

Delicious lightly salted pink salmon at home

Ingredients for preparing delicious lightly salted pink salmon:

1. 1 kg raw pink salmon fillet,
2. 3 tbsp. spoons of sugar,
3. 3 tbsp. spoons of salt,
4. dill,
5. 1 tbsp. spoon of sweet and spicy mustard,
6. 2 tbsp. spoons of vinegar,
7. 125 ml vegetable oil.

The process of preparing delicious lightly salted pink salmon:

1. Place the whole fillet in a suitable form (so that there is minimal space left), generously grease with sunflower or olive oil.
2. Mix sugar, salt and dill and cover the fillet with this mixture.
3. Cover with film and refrigerate for 2 days.
4. Cut into thin slices and serve with sauce: mix mustard, vinegar, oil and dill.
5. When salting, you can add a large amount of various finely chopped greens.

Pink salmon, lightly salted, spicy, at home

Ingredients needed to prepare spicy lightly salted pink salmon:

1. 1.5 kg pink salmon,
2. 2 tbsp. spoons of salt,
3. 2 tbsp. spoons of sugar,
4. spices,
5. 1.5 tbsp. spoons of vegetable oil.

Steps for preparing spicy pink salmon at home:

1. Take 1–1.5 kg of fresh frozen pink salmon.
2. Remove the skin from it (which is not at all difficult).
3. Cut across the ridge into thin slices.
4. Mix 2 tbsp in a container. spoons of salt with 2 tbsp. spoons of sugar.
5. You can add a few coriander seeds.
6. Place in a jar in layers so that the first layer is salt and sugar, and the fish plates do not overlap one another.
7. Pour 1–1.5 tbsp on top. spoons of vegetable oil.

You can eat it the next day; before serving, cut it into portions and sprinkle with herbs. You can also use this fish to make salads and sandwiches.

Bon appetit dear friends! Share recipes with friends or save so as not to lose using social buttons!

Lightly salted pink salmon at home video

Lightly salted pink salmon at home. How to pickle pink salmon at home video from Petr de Cril’on. Fast, simple, and most importantly delicious!

We also bring to your attention a video recipe for “Homemade salted pink salmon” for the festive table:

Step-by-step recipes for salting pink salmon for salmon at home with salt and pepper, various marinades

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

14 gr.

Carbohydrates

190 kcal.

Option 1: Classic recipe for salted pink salmon with salmon at home

In the classic recipe, preparing pink salmon for salmon requires a small amount of ingredients. For everything to work out, we cool the fish, just like the brine. Under no circumstances should you pour warm water over pink salmon, this will simply ruin it. Below in the recipe is the weight of the gutted fish without the tail and head.

Ingredients

• 900 g pink salmon;
• 1 liter of water;
• 5 tablespoons of salt;
• 100 ml oil.

Step-by-step recipe for classic salted pink salmon (like salmon)

Mix water with salt and boil. It is allowed to add peppercorns, lava leaf, and all these spices to taste. Cool the boiled brine and then put it in the refrigerator for an hour. You can keep it in the freezer for a while.

Cut the fish lengthwise, remove the backbone, remove the skin, cut into pieces half a centimeter across, you can make it a little thinner. Pour in the prepared brine and leave for 30 minutes.

Remove the pink salmon from the brine, squeeze it out, and wipe it with paper napkins. Transfer into a container in layers, pouring with vegetable oil.

Place the fish in the refrigerator and let it sit for 2-3 hours until it is soaked. Before preparing sandwiches, take out the pieces and shake off excess oil.

The tail part of the fish is the driest and most tasteless; it is better to cut it off and not use it for salting. But together with the fins and head, the tails will become an excellent ingredient for fish soup and other fish soups.

Option 2: Quick recipe for salted pink salmon, like salmon

For a quick recipe, the dry salting method is used. Pink salmon cooks for a few minutes, but it is very important to then let it soak in oil, then it will definitely look like salmon.

Ingredients

• 500 g pink salmon fillet;
• 80 ml oil;
• 2.5 tablespoons of salt;
• 1 tsp. black pepper;
• 1 tbsp. l. Sahara.

How to quickly salt pink salmon for salmon

Mix salt and granulated sugar. You can add black pepper to them, but this is optional.

Cut the pink salmon fillet into slices immediately. How to make sandwiches. Sprinkle a little salt, pepper and sugar at the bottom of the container, literally a few pinches. Place a layer of fish. Sprinkle with dry mixture and so on. As soon as the food runs out, close the container.

Step 3:
Turn the container upside down and leave for 30-35 minutes. It is important that the lid is tight so that the meat juices do not leak.

Take the second container. Shake off the spices from each piece, place in a clean bowl, and sprinkle with sunflower oil.

Place pink salmon in the refrigerator for 15-20 minutes, then you can serve immediately.

If you like spicy flavors, you can use ground red pepper instead of black pepper. The quantity must be reduced by three (or even four) times, otherwise the fish will turn out too spicy.

Option 3: Salting pink salmon for salmon at home (dry method with lemon)

To prepare this fish, you can use pink salmon fillets with or without skin. In the first case, the salting will take a little longer, but the pieces will hold their shape better. We choose juicy lemon for the marinade; it is better to choose citrus fruits with thin skin.

Ingredients

• 800 g pink salmon;
• 2 spoons of sugar;
• 2 tablespoons of salt;
• 5 g black pepper;
• 2 lemons;
• 150 ml oil;
• laurel

How to cook

Mix sugar and salt, add ground black pepper, finely chop one bay leaf. Wash the lemons and cut into thin slices. We immediately remove and discard any bones that we encounter; they will ruin the taste of pink salmon.

Place a layer of lemons on the bottom of the container, sprinkle with spices and salt, it should take a little less than half. Place pink salmon fillet pieces in one layer; no need to cut. We stick lemon slices on the sides and fill the voids.

Sprinkle the remaining spices over the fish, add the remaining citrus fruits, close the container and place in the refrigerator for 7 hours. You can periodically turn it upside down and vice versa.

Remove the pink salmon fillet from the container and wipe with napkins, removing excess salt. Cut into pieces, pour in oil, let soak.

If you come across lemons with a thick skin, it may taste bitter. In this case, it is recommended to simply pour citrus juice over the pink salmon and add a few slices for flavor. You can salt pink salmon with the addition of zest.

Option 4: Salted pink salmon, like salmon in tangerine marinade

To prepare pink salmon for salmon at home, it is best to prepare natural tangerine juice. Oranges will also work, you can even use a mixture of different citrus fruits. This fish takes longer to salt, but it turns out very tender, juicy, and will definitely delight you with its taste.

Ingredients

• 500 g pink salmon;
• 130 ml tangerine juice;
• 5 tbsp. l. oils;
• 1 tbsp. l. salt;
• 20 ml lemon juice.

Step by step recipe

Mix tangerine and lemon juice, add salt to them. Stir until completely dissolved. After this, add odorless vegetable oil to the marinade.

Cut the pink salmon fillet into matchbox-sized pieces. There is no need to grind it; it is better to cut the slices after salting. Place in a container and fill with tangerine (or orange) marinade.

Place the prepared pink salmon in the refrigerator for 10-12 hours. Before using, simply remove the slices from the marinade. Readiness can be checked periodically, bringing the fish to the desired taste.

When using packaged juice, it is better to choose drinks with pulp. If the taste is too sweet, you can add a little more lemon.

Option 5: Pink salmon with salmon at home with vodka

A simple way to prepare delicious salted pink salmon, like salmon. A required ingredient is vodka. Moreover, it cannot be replaced with cognac, moonshine or other similar drinks with pronounced tastes. They don’t go well with red fish at all, and the vodka completely evaporates. This is a Scandinavian recipe.

Ingredients

• 800 g pink salmon;
• 2 tablespoons of salt;
• 25 ml vodka;
• 100 ml oil;
• 1.5 spoons of sugar.

How to cook

Mix granulated sugar and salt. If desired, add black pepper, you can add other seasonings, but in small quantities. The Scandinavian recipe often contains coriander; a few grains are enough for this amount of fish.

Wipe the pieces of pink salmon with a towel, sprinkle with prepared spices, and transfer to a container. Pour vodka over it. We place the load and put it in the refrigerator overnight.

We take out the fish, wipe it dry, cut into slices no larger than half a centimeter. Place in a clean and dry container, pouring odorless vegetable oil over it. Let the fish sit for another hour so that it is soaked and becomes more like salmon.

For salting, you can use ready-made seasonings for fish, but it is better not to do this. Salmon has a delicate aroma and its own taste, which is easy to lose or spoil. Black pepper and lemon juice are enough for pink salmon.

Option 6: Pink salmon for salmon at home with onions

For this pink salmon, only light and onions are used. It is better not to take purple and red varieties. The recipe specifies a medium-sized pink salmon carcass, but you can immediately take fillets with or without skin.

Ingredients

• medium-sized pink salmon;
• 1 tbsp. l. salt;
• 0.5 tbsp. l. Sahara;
• 2 onions;
• 70 ml oil.

How to cook

Cut off the head and tail of the pink salmon about five centimeters. Carefully separate the fillet from the backbone. We either immediately clean the skin of any remaining husks and leave it, or remove it at this stage. If the fillet is already ready, then simply rinse and wipe with napkins, bypassing all these preparations.

Mix salt and sugar. Rub the mixture onto the cooked fillets on all sides. Chop the onion thinly, add a little salt to it and rub thoroughly with your hands until the juice appears.

Cover the seasoned pink salmon fillet with mashed onions on all sides and sprinkle a little on the bottom of the container. Immediately pour vegetable oil, take only refined product. Place a small weight and leave the pink salmon fillet to marinate in the refrigerator for 12 hours.

Pressure is one of the most important aspects when salting, although it is not indicated in all recipes. It is pressing down with a weight that prevents the pieces of fish from falling apart, they remain dense, slicing is easier, and you can prepare very neat, thin, beautiful slices. For oppression, you can simply use a brick. Since there is not a lot of fish, a small piece is enough. To ensure sterility, it is first placed in a clean bag.