How to properly salt salmon at home

Salmon is a fish rich in vitamins, macro- and microelements. It is also a natural antidepressant, stabilizes sugar levels in the human body and speeds up metabolism. During heat treatment, most of the beneficial substances are destroyed, and salting allows them to be preserved and served as a wonderful treat. Salted salmon is a real delicacy. In the store, the price for a lightly salted product is sometimes overpriced, so an increasing number of housewives are looking for tasty and time-tested recipes on how to properly salt salmon at home, with a description of the nutritional value and indicating the exact time at which the fish is salted.
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Read also: Recipe for Trout Soup with Barley. Calorie, chemical composition and nutritional value.
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Total votes: 356

18.04.2020

Meat 42%, 151 votes
151 votes 42%
151 votes - 42% of all votes
Fruits and vegetables 24%, 85 votes
85 votes 24%
85 votes - 24% of all votes
Dairy products and eggs 17%, 61 votes
61 votes 17%
61 votes - 17% of all votes
Fish 17%, 59 votes
59 votes 17%
59 votes - 17% of all votes

Total votes: 356

18.04.2020

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How to salt ridges

The backbone is an equally tasty part of salmon, which can also be salted. They can be separated when cutting a whole fish, or bought in a store. They will be nice to eat for breakfast with a sandwich, add to a vegetable salad, or even serve with a main potato dish.

Products for cooking:

The spine of a medium-sized fish is two pieces;
vegetable oil - 5 tbsp;
sugar - teaspoon;
salt - 2 tsp;
a pinch of allspice;
a small spoon of 9% acetic acid.

Cooking process:

The backrests must be rinsed under running water and excess moisture removed with a paper towel.
All seasoning is mixed in a separate bowl. The resulting preparation is thoroughly rubbed into the meat and placed in a container.
After 30 minutes, pour oil on top, add vinegar at the end, and constantly turn the pieces.
The pickled product is placed in a bag, sealed tightly and refrigerated overnight. In the morning, you need to stir the salt again and let it brew for 8-10 hours.

The finished product is carefully separated from the seeds and served.

Calories - 281;

Proteins - 13.4;

Fats - 24.2;

Carbohydrates - 2.4.

How to salt salmon bellies at home

Salmon bellies are in no way inferior in taste, fat content and richness to steaks and fish fillets. Right now we’ll tell you how to make delicious lightly salted bellies.

Ingredients:

— Salmon bellies – 600-700 gr.
— One spoon each of granulated sugar, ground pepper, ground coriander, white vinegar.
- Two spoons of salt.
- Glass of water.

Cooking process:

• Rinse the bellies, dry them, and place them in a deep dish for salting.
• Mix the spices into one mass, sprinkle on the bellies and mix thoroughly with your hands to distribute the salty mixture over all the pieces.
• Boil water, cool, mix a glass with vinegar, pour this mixture over the abdomen, place pressure on top, and leave in the cold for 48 hours.
• Drain the brine from the finished fish, place the bellies in another bowl, let them dry and can be served with potatoes, fresh vegetables, or just some bread.

Salt in pieces

Following this recipe for how to pickle salmon, you get an incredibly tasty and tender delicacy that literally melts on your tongue. The salting method is so quick and simple that even a novice housewife can handle it.

List of ingredients:

medium-sized salmon;
vegetable oil - 100 ml;
3 tbsp salt;
granulated sugar - 1.5 tablespoons;
seasoning for fish.

Algorithm of actions:

The carcass should be washed under running cool water and all the giblets should be removed. A small incision is made along the ridge to remove all the bones. Next, the pulp is blotted with a kitchen napkin to remove excess liquid and cut into portions.
All bulk products are mixed together, and then oil is poured into them. All pieces are processed with the resulting workpiece.
The slices are placed in a deep cup and rubbed with the pickling mixture.
Next, everything is put in the refrigerator for 1.5-2 days, after which the aromatic red meat can be served.

Important! If you don’t have a special seasoning for fish at home, you can prepare it yourself by mixing coriander, bay leaf, ground pepper, and mustard in equal proportions.

Calories - 191;

Proteins - 15.4;

Fats - 13;

Carbohydrates - 302.

Dry salting

Let's look at another widely used recipe for quickly salting salmon.

You will need the following products:

medium-sized carcass;
salt and sugar in equal proportions - 100 g each.

The fish is freed from bones and backbone by making an incision along the back. The fillets are washed and dried with towels.
Pour the first half of the salt-sugar mixture into the selected container. The fish is placed in it and rubbed on all sides. If the bowl is small, then it is permissible to cut the fillet into pieces and place the pulp on the bottom. Pour the remaining pickling mixture on top and leave aside for 3-4 hours. After everything is mixed, a weight is placed on top and sent to the refrigerator for 24 hours.

Calorie content - 141.3;

Proteins - 15.8;

Fats - 5;

Carbohydrates - 8.3.

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:
If you are lucky enough to purchase fresh fish, it is recommended to freeze it and only then salt it. Shock freezing (at low temperatures) will help preserve the natural taste, color and structure of red fish.
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.
Advice:
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.

Salty bellies

When talking about the nutritional value of marine inhabitants of the salmon family, we must not lose sight of any part of their body. Anything is suitable for salting salmon, including bellies. For them to be a success, you need to follow the simple steps described below.

Required Products:

abdomen - 0.6-0.7 kg;
a small spoonful of granulated sugar, ground allspice, coriander, vinegar (9%);
salt - two teaspoons;
water - 200 ml.

A quick recipe for how to properly salt salmon bellies:

The product is washed under running water, the moisture is removed with a kitchen towel and placed in a deep plate for salting.
All bulk ingredients are mixed and each piece is rubbed with them. Make sure that the entire mixture is distributed evenly.
Water is boiled and cooled. Then acetic acid is added to the glass and poured into a bowl where the fish is salted. Cover the plate with a lid of a smaller diameter and place a weight on top.
The workpiece is sent to the refrigerator for a couple of days. After the specified time, all the liquid is drained, and the delicacy is served with hot potatoes or offered with morning sandwiches.

Calorie content - 125.1;

Proteins - 17.2;

Fats - 5.4:

Carbohydrates - 1.9.

Lightly salted salmon at home

Now for a recipe in which we will tell you how to pickle frozen salmon. If desired, this recipe can also be used for fresh fish; you will only need to omit the process of defrosting the product.

Ingredients for pickling products:

Frozen salmon carcass;
2 table. lie Sahara;
4 tablespoons of salt;
1 teaspoon of mustard seeds and the same amount of dried juniper berries;
A bunch of greens (dill, mint);
2-3 tablespoons of olive oil;
To taste, a little lemon juice, ground black allspice.

Algorithm for preparing salted salmon:

The day before cooking, place the frozen fish carcass in the refrigerator on the lowest shelf. Next, wash the seafood, remove the seeds, and cut into pieces. You can cut the seafood delicacy into steaks, but not into too thick pieces, as is convenient.
Chop the greens very finely.
Mix all the bulk products, add herbs, rub the salmon pieces with the resulting mixture, place in a container where the fish will be salted.
Sprinkle the dish with oil and lemon juice.
Set the pressure and put it in a cool place for 2 days.
The finished pieces can be served immediately, or you can rinse off the spices and only then serve them to guests.

On a note! If desired, you can tear the greens into large pieces and simply cover the fillet with it after treating it with salt.

Whole salting

Salmon grows to a fairly large size, so when salting whole fish it is recommended to choose not very large specimens.

List of ingredients:

carcass - 3-3.5 kg;
granulated sugar - 65 g;
salt - 190 g;
a pinch of fish seasoning;
allspice and black peppercorns - 15 pcs each;
bay leaf - 7-8 leaves.

Step by step instructions:
Cut off the head, tail and fins. Next, make a cut along the spine to pull out the spine and remove large bones. Both halves are laid out on the table, flesh side up. A shallow cut is made along the carcass and spices, salt and sugar are evenly distributed. The unused portion is poured into a bag. Broken bay leaves and pepper are added to it, and at the end meat. Before sending it to the refrigerator, remove the air from the bag. The fish is salted at a temperature of +4-+6 degrees for 3 days. Stir the contents regularly to ensure even salting of the salmon.

Calorie content - 127.7;

Proteins - 17.5;

Fats - 5.5;

Carbohydrates - 2.

How to brine a salmon steak

Salted salmon at home can be made into boneless pieces or steaks. In this recipe we will learn how to salt salmon fish with steaks.

We prepare the salmon carcass, cut it into steaks, removing the head, tail, entrails and cutting off large fins.
Next, mix two tablespoons of brown sugar and 3 tablespoons of sea salt in one bowl, add a mixture of peppers and any favorite seasonings for fish dishes or salting seafood to taste. We put part of the spice mixture on the bottom of the salting dish, lay the steaks evenly, it is best if the fish is laid in one layer, but if this is not possible, you can put the pieces one on top of the other, but in this case there must be a salty mixture between the layers. Cover the steaks with film and keep in the refrigerator for 1.5 days.
Next, drain the liquid formed in the plate, place your steaks beautifully on a plate, garnish with herbs and lemon rings. All is ready!

Attention! If the pieces are too thick, you can keep them in salt for 2-3 days. If they are thin, it is enough to withstand 1 day.

In brine

This method is perfect for lightly salting dry and lean pieces. As a result, you will get soft and juicy meat.

For pickling according to the recipe in question you will need:

Fillet – 1 kg;
Water – 1 liter;
Salt – two tablespoons;
a small spoon without a slide of sugar;
Juice of 1/3 lemon;
Dried cloves, a mixture of peppers, bay leaves - to taste.

Step-by-step instruction:

The fillet is cut into medium-sized slices, washed under water and dried with paper towels.
When the water boils in the pan, add spices. The resulting brine is cooled to room temperature and lemon juice is added to it.
Place the prepared fillet in a deep bowl and fill it with the prepared solution. Next, cover everything with a lid and put it in the cold for 1.5-2 days.
Before serving, the brine is drained, the delicacy is allowed to dry, and the top is brushed with olive oil and decorated with fresh herbs.

Calorie content - 124.4;

Proteins - 17.4;

Fats - 5.5;

Carbohydrates - 1.4.

How to quickly pickle salmon

In this recipe we will tell you how to pickle fresh salmon quickly and simply in small pieces. The cooking time for salted salmon using this method will be only one day.

Required for a 1.5 kg fish carcass:

- 2 heaped spoons of coarse salt;
- 1 level spoon of sugar;
- 5 carnations in buds;
- 10 black peppercorns;
- 3 bay leaves.

The cooking process will be as follows:

• Gut the fish, remove the bones, wash, cut into pieces, remove the skin into small portions, and let dry a little.
• Crush pepper, cloves and bay leaves, mix the resulting mixture with salt and sugar. If desired, the amount of some spices can be added or reduced. It all depends on your preferences.
• Place the pieces in a glass bowl, sprinkle each layer with your mixture of salt, leave for about forty minutes or a little more in the room, and then put it in the cold for a day.

In 24 hours everything will be ready, you can take it out and eat it or use the salted salmon for sandwiches. You can serve this delicious delicacy with dry wine, lemon slices, any fresh herbs, black olives or black olives.

Important! Salt fish only in glass or enamel containers to avoid getting an inappropriate light metallic taste and smell.

With greens

If you are tired of the classic recipe and want to add an interesting note to the dish, then adding fresh herbs is a great option. It will make the finished dish fresh in taste and aroma.

To prepare you need to prepare:

Fillet – 1 kg;
salt – 6 tbsp. l.
sugar – 3 tbsp. l. without slide;
medium bunch of fresh dill.

Process description:

Make sure there are no bones in the fillet and cut it into small pieces. Each one needs to be rubbed with a mixture of sugar and salt.
Wash the dill and remove excess moisture with paper towels. Divide the bundle into 3 parts. The first one is placed on the bottom of the prepared bowl, and the fish is placed on top, flesh side up. Next, another layer of greens is made, but this time the fish is laid with the flesh down. The final layer is the last part of the dill. It is recommended to cover everything with a plate on top and place a weight.
In order for the preparation to absorb the aromas of herbs as much as possible, it is left at room temperature for half a day, and then placed in the refrigerator for 2 days.

Calorie content - 130.7;

Proteins - 14.6;

Fats - 4.6;

Carbohydrates - 7.7.

Salting red fish at home quickly

I had to add to the article. We tried another recipe for salting red fish in brine the other day and it turned out great! And I hasten to share with you.

Ingredients:

Red fish - 500 gr.
Salt - 3 tbsp. l.
Sugar - 1 tsp.
Water - 500 ml.

The guests decided to arrive suddenly. And it was urgently necessary to come up with something for a treat.

And then I remembered that the day before we bought a good piece of red fish, which I first wanted to use on my royal fish soup. But since this is the case, why not pickle it quickly?

Cooking fish using the wet method in brine takes no more than 15 minutes. This is a quick salting method that is suitable for a quick meal and even for a holiday table. And many people like it more than the traditional one, because they don’t have to wait long at all.

This won me over. But my husband, a champion of traditions, grumbled a little, but in the end he agreed to try a new recipe. For some it is as old as the world, but for us it is new.