How to salt coho salmon fish at home in a delicious dry, wet way, with onions and butter: the best recipes

Since salting coho salmon at home is quite simple, you should not buy store-bought fish. After all, there are a lot of recipes that you can use at home to get delicious coho salmon, prepared in different ways with different additional ingredients.
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Read also: Fish Lenok (Siberian trout) - description, color, types, fishing, tackle
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Total votes: 575

21.07.2020

Yes 79%, 455 votes
455 votes 79%
455 votes - 79% of all votes
I will cook according to your recipes 18%, 103 votes
103 votes 18%
103 votes - 18% of all votes
No 2%, 13 votes
13 votes 2%
13 votes - 2% of all votes
I don't eat fish 1%, 4 votes
4 votes 1%
4 votes - 1% of all votes

Total votes: 575

21.07.2020

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Selection and cutting

Selecting red fish is an important step in preparing the best coho salmon at home.

The result depends on the quality of the original product. Therefore it is important that:

The fish was fresh - pay attention to the transparency of the eyes, the absence of rusty spots around the gills, and the presence of a pleasant fishy smell without foreign aromas.
Under no circumstances should you purchase fish that has been re-frozen. This is the so-called defrostage, which is not suitable for cooking. The fact is that fish meat in this case becomes like plasticine and not only its taste is lost, but also its structure.

After the coho salmon is purchased, it must be properly cut. First, the fish carcass is completely defrosted if it is taken out of the freezer.

Then perform the following steps in the recipe:

Clean the scales.
The head and tail are cut off.
Carefully cut open the stomach and take out all the intestines.
Draw the sharp edge of a knife along the spine, where the black stripe is located. Then it is scraped out and everything is thoroughly washed, both inside and outside.
Next, you can either leave the fish whole, spread it along the ridge or cut it into portions. Any option is suitable for deliciously salting coho salmon; only the size of the piece determines the duration of salting at home.

Homemade salt recipes

There are many recipes for salting fish at home. Famous chefs from all over the world boast about them, not without pride. Some say that coho salmon meat is tasty on its own, but you need to choose a subtle flavor to go with it. For these purposes, you can use juniper, saffron, cognac or gin. If this is too difficult for someone, then you can simply salt the fish according to the old fisherman’s recipe.

Recipe: Simple pickling at home

First of all, prepare the pickling mixture. It is prepared in the proportion of 2 parts salt to one part sugar. For our coho salmon fillet, weighing 2.5 kilograms, pour 2 tablespoons of salt and one tablespoon of sugar into a separate bowl. Mix the mixture thoroughly.
Cut the prepared whole fish fillet in half, wipe with a dry cloth, this makes it easier to place it in a bowl. Coat the fillet with the skin with the pickling mixture, place in a bowl, cover with a towel and keep at room temperature for 6 hours.
Then we put the fish in the refrigerator and cool it for the same amount. How long does it take to pickle? If you salted the fish in the evening, then in the morning it will already be ready and will acquire a slightly salted taste; by the evening of the next day, the taste will already be excessively salty.

Recipe: Salting coho salmon at home with orange zest

To give the fish a more piquant taste, add orange zest. Carefully remove the top layer of peel from the orange, chop it, add it to the pickling mixture, pour a little water and make a paste. You can also add fresh chopped dill. Next, you should salt the fish at home, as in the previous recipe.

In the morning we try the coho salmon, if it is salty enough, then remove the pieces from the dish; if the taste is too lightly salted and the meat has not acquired a paler shade, we leave it for another 12 hours. When salting, juice formed, drain it. We wash the pieces of salted fillet with cold water, wipe them with a napkin and cut them into thin slices, holding the knife at an angle of 30 degrees. The flesh of salted fish comes off the skin easily. Grease the remaining fish with vegetable oil and keep it in the refrigerator in the same container.

If you feel that you will not be able to eat the fish in a week, you can cut it into thin slices, put it in a container and put it in the freezer. And take it out from there in small portions, whenever and as much as you want. The slices usually do not stick together and defrost quickly without losing their taste.

So, let's summarize. Salting coho salmon deliciously at home is a completely doable task, even for inexperienced cooks. It is enough to understand the basic rules:

- correctly and competently cut the fish;

- prepare the pickling mixture in strict proportions;

- choose the desired aroma, individually to your taste;

- immediately determine what flavor you like, lightly salted, or whether you like it to squeak on your teeth, and choose the right recipe and pickling time at home;

- do not use vinegar, lemon or orange juice when salting, do not soak fish in vegetable brine. Otherwise it won’t be salting, but pickling.

Coho salmon is a noble salmon; its meat, although not the fattest, is very nutritious and tasty. Lightly salted coho salmon looks great on sandwiches and canapés, thanks to its rich red hue, which is why the meat of this fish is most often used in advertising. In addition, prices for coho salmon are quite affordable. Why buy expensive salmon when you can salt the delicious fish yourself at home according to your favorite recipe. Go for it!

lightly salted

To cook lightly salted coho salmon quickly enough at home, you need to perform a minimum of steps. Only the following ingredients will be needed for the recipe:

Red fish weighing 1 kg.
Table salt about 30-40 g.
Sugar – 20 g.

KBZHU per 100 g of recipe:

Calorie content – 143 kcal.
Proteins – 21.5 g.
Fats – 6.1 g.
Carbohydrates – 0 g.

Step by step recipe:

The fish must be properly cut. Remove head and tail. It is advisable to flatten it, removing the ridge.
If the fish is too large, then it is necessary to divide the carcass crosswise into 2 parts.
Place it in an enamel container.
Mix sugar and salt. And pour this mixture over the prepared fish.
To get lightly salted coho salmon, you will have to keep the fish halves under salt for about 1-2 days.
After the coho salmon is salted, you need to remove it from the container and rinse it in boiled water.
If desired, grease with vegetable oil with the flavor you like best.

How and for how long can you store salted red fish?

If you salt the coho salmon yourself, it is better to store the fish without the skin. Moreover, the skin should be removed after salting. Salted fish, covered in oil and placed in the refrigerator, can be safely stored for about 30 days . Only the container must be tightly closed.

Lightly salted red fish can be stored whole in another way. It is necessary to moisten a piece of clean cotton cloth in vinegar (it is better to take apple vinegar) and wrap the carcass. This blank is placed in a sealed plastic bag or tightly wrapped in cling film. The package is placed in the refrigerator. This way the fish can retain its qualities for up to 10 days.

For salting, I usually buy a large carcass of red fish, 3-5 kg. I salt it dry. I place some of the product in the refrigerator. The other part is packaged in portions (about 300 g) in plastic bags and stored in the freezer . All that remains is to move the piece of fish from the freezer to the regular compartment of the refrigerator a day in advance. And when the fish slowly defrosts, eat it.

Self-salted red fish will certainly bring more benefits and pleasure than store-bought ones. After all, you control the entire process, you know what ingredients you add. Pamper your family with healthy homemade salted red fish more often.

In brine

You can salt coho salmon in brine. In this case, regardless of the method of cutting the fish, the salting time is reduced.

Recipe Ingredients:

Coho salmon, frozen or fresh – 1 pc. medium size.
Salt - at the rate of 1 tablespoon per 0.5 kg of pure fish weight.
Sugar – 1 tsp. also for every 500 g of fish.
Water – 100 ml. for 0.5 kg of coho salmon.

KBJU of this recipe:

Calorie content – 144 kcal.
Proteins – 20.5 g.
Fats – 6.2 g.
Carbohydrates – 0 g.

Recipe preparation method:

This is one of the classic best recipes that can be made quite easily and quickly at home. First you need to defrost the fish. Why is it cleared of scales?
All fins are trimmed along the way.
Then the head and tail are cut off, which can be used for fish soup.
All intestines are removed from the abdomen. Everything is very carefully cleaned of internal films and everything is washed thoroughly.
The fish is cut along the ridge. If you don’t want to bother with it, you can leave it uncut.
It is advisable to weigh the resulting filleted fish to get a balanced taste. Then measure out proportional amounts of salt, sugar and water.
Salt and sugar are diluted in the specified amount of liquid. It is important to stir everything until the crystals completely dissolve.
Pour the resulting mixture into the fish in an enamel container.
Cover with a lid and place in the refrigerator.
It should be borne in mind that if the fish is salted whole in brine, it will take at least 2 days for it to be completely cooked. If it spreads along the ridge on the fillet, then the process of keeping it in a liquid composition can be shortened to 1.5 days.

When there is a need to reduce the salting time as much as possible, it is enough to cut the fish into small pieces. How much salt to add in this case depends on individual taste preferences. Lightly salted classic coho salmon will be obtained in 5-6 hours. Medium salted for 10 hours. And stronger salting for 1 day.

With beets and lemon

Salted coho salmon recipes, easy to make at home, change the dry and hard texture of this fish and add a pleasant flavor to it.

If you salt the fillet with the addition of beets, it takes on a bright purple hue and a sweetish taste.

What ingredients will you need?

300 g fresh salmon fillet, skin on;
50 g table salt;
50 g powdered sugar;
2 boiled beets, finely chopped;
zest and juice of 1 small lemon.

For the pickled cucumber (to serve):

half a cucumber, peeled and cut into 1 cm cubes;
a small handful of chopped dill;
a little (good splash) of white wine vinegar.

For the ricotta and tarragon paste (to serve):

100 g ricotta;
4 sprigs tarragon, leaves only, finely chopped;
zest of 1 lemon;
rye or soda bread for serving.

Step-by-step cooking process

Place the coho salmon fillet in an inert container (glass, ceramic or stainless steel).
Separately, you need to combine salt, sugar, beets, lemon zest and juice, mix evenly.
Rub the resulting mixture onto the fish fillet, cover it with cling film and refrigerate for 8 hours.
When the coho salmon hardens, you need to wash off the salt from it and dry it with paper towels.
Next, you need to cut the fillet vertically into 1 cm slices (first cut to the skin, then make horizontal cuts with a sharp knife to carefully separate each slice) and place on a serving plate.
In a separate bowl, combine the cucumber pieces and the ingredients for quick pickling and place them next to the salmon. Do the same for making ricotta pasta.
It is recommended to serve the appetizer with slices of rye or soda bread.

In olive oil

If you want to get coho salmon that is fattier in taste, then you should salt it with an ingredient such as olive oil. In this case, the meat is more tender and the taste is more refined.

Recipe Ingredients:

Coho salmon – 0.5 kg.
Salt – 20 g.
Sugar – 10 g.
Olive oil – 50 ml.
Onion – 1 large head.

KBJU per 100 g of finished product in the recipe:

Calorie content – 165 kcal.
Proteins – 20.9 g.
Fats – 7 g.
Carbohydrates – 0 g.

Step by step recipe:

Defrost the coho salmon, cut off the head, fins and tail.
Gut and rinse very thoroughly with running water from inside and outside the abdomen.
Cut into fillets, removing the backbone and, if possible, belly bones.
Cut into small pieces. Place in an enamel container.
Peel the onions and cut into half rings.
Mix salt and sugar and sprinkle the mixture evenly over the chopped red fish.
Place onion slices on top, covering the fish evenly.
Gently spread vegetable oil over the onions and fish, distributing it evenly.
Everyone will decide for themselves how long to salt, depending on whether they want lightly salted or intensely salted fish.

Kamchatsky

Since coho salmon can be salted in different ways, you can try a variation with a variety of spices to get an original taste. In this case, the salting turns out to be very original and such fish can be served on a festive table.

Recipe ingredients:

Coho salmon with a total weight of 1 kg.
Medium-ground sea salt – 2 heaped tablespoons.
Granulated sugar – 1 tablespoon.
Dry mustard seeds – 1 heaped teaspoon.
Fresh dill - 1 bunch.
Dill seeds – 1 teaspoon.

KBJU per 100 g of finished product:

Calorie content – 142 kcal.
Proteins – 21.7 g.
Fats – 6.2 g.
Carbohydrates – 0 g.

Step-by-step pickling recipe in the recipe:

Cut the coho salmon into layers, removing the spine bone.
Prepare a mixture of salt and sugar and sprinkle it over the finished pieces of fish.
Place in an enamel container.
Then spread dill and coriander seeds on top.
Then you need to wash the dill and shake off excess moisture. It would be correct to chop it finely so that the salted coho salmon absorbs as much of the smell of dill as possible.
To prepare this option, it needs to be salted for at least one day.
Then you should take it out and taste the fish. If it seems too lightly salted, then you need to put it in the refrigerator for another day.
When the process is complete, the fish is removed, removing all the seeds from it. You can use a silicone brush to season everything with vegetable oil, or you can serve it immediately in the same form as it turned out after salting.

A universal recipe for salting coho salmon fish

There are a huge number of recipes, but there are simple and accessible ones that are considered universal, since they are suitable for salting any fish, including red fish.

It's done something like this:

Take 4 tablespoons of salt and 2 tablespoons of sugar. They are mixed together with a pinch of red pepper and a teaspoon of black pepper.
Prepare a container for pickling. This could be a plastic container in which you can store food items. Each piece of fish (fillet) is rubbed with the prepared dry mixture. At the same time, you should make sure that there are no ungrated parts of the coho salmon left.
Finally, the fish is poured with lemon juice, and a few bay leaves are placed on top. This will give the salted fish additional flavor.

Interesting! Fish absorbs flavors very well, so it is very important not to overdo it with seasonings. They can not only add piquancy to a dish, but also ruin it, completely drowning out the natural aroma of red fish.

After all the operations associated with salting coho salmon, the plastic container is closed with a lid and the fish, in this form, stands at room temperature for about half an hour. After this time, the container with fish is sent to the refrigerator.

How to salt COHO salmon QUICKLY and TASTY. SIMPLE RECIPE

How long can the salting process take?

Almost all recipes are designed to allow the fish to be salted enough within a couple of days that it is ready to eat. As a rule, most recipes involve salting a small amount of fish: at most 1 or 2 kg. If more fish is salted, then it should be kept longer. In any case, you need to give the fish enough time to salt it. If the fish is overcooked, it’s not a problem and you can soak it in warm water to get rid of excess salt.

Salted salmon

This cooking option is distinguished by the absence of a liquid ingredient, as a result of which the meat retains maximum naturalness and is a homemade delicacy.

Recipe ingredients:

Red fish - coho salmon or any other - 1 kg.
Fine crystalline salt – 3 tbsp.
Granulated sugar - 2.5 tbsp.

KBZHU for 100 g of prepared fish recipe:

Calorie content – 140 kcal.
Proteins – 21.2 g.
Fats – 6.2 g.
Carbohydrates – 0 g.

Step by step process:

Defrost the coho salmon, decapitate it, remove all scales and cut off the fins and tail.
Cut it crosswise into 2 parts. You don't have to fillet it.
Be sure to put it in an enamel container and sprinkle with a mixture of sugar and fine crystalline salt.
Keep for 2 days in a cool place or refrigerator on the bottom shelf.

With ginger and sherry

This is a quick red fish appetizer that does not require heat treatment. If desired, it can be prepared several days before the intended serving.

What ingredients will you need?

For fish:

400 g of a whole piece of coho salmon fillet without skin and bones;
85 g coarse sea salt;
85 g powdered sugar;
1 star anise, peeled and crushed;
1 tbsp. l. crushed coriander seeds;
a few chopped fresh cilantro stems;
a piece of ginger 1 cm long, coarsely chopped;
1 tbsp. l. dry sherry.

For refueling:

2 tbsp. l. dark soy sauce;
2 tbsp. l. dry sherry;
1 clove of garlic, minced;
1 small red chili pepper, seeded and diced;
a few drops of sesame oil;
powdered sugar for sprinkling, to taste.

To submit:

a handful of dill, cilantro and mint leaves;
Half a Japanese radish, peeled and cut into ribbons using a potato peeler.

Step-by-step cooking process

Place the coho salmon fillet in a small baking tray on a double layer of cling film.
In a separate bowl, combine salt and sugar with spices, cilantro stems and ginger, then spread the resulting mixture on both sides of the fish and pat dry.
Next, you need to pour sherry over the coho salmon and wrap it in cling film, place another baking sheet on top and press it down with several cans of water, then cool it for 2 days, turning the fish every day.
To prepare the dressing, combine all its ingredients and stir until the sugar dissolves. If the aroma is too strong, you can lightly dilute the mixture with a drop of water and then set aside.
Before serving, you need to unwrap the coho salmon and wipe it dry, then rinse and dry with a kitchen towel.
Using a sharp knife, cut the fish into thin slices and place on plates with thinly sliced Japanese radish, sprinkle with herbs and drizzle with dressing.