Salmon in the oven

Salmon is an excellent dietary fish. Salmon meat contains protein, healthy fats, a huge amount of mineral salts, melatonin, which rejuvenates cells and promotes healthy and sound sleep. Nutritionists recommend eating red fish in winter, when the body lacks the vitamin most.

Salmon in the oven turns out very tender, juicy and tasty. Fish is served both on the everyday table and on holidays.

How to cook salmon in the oven

During frying, fish loses its taste and beneficial elements. And when baking fish in foil or a sleeve in the oven, all the juice and aroma are retained inside. The salmon will turn out even tastier if you marinate it first.

Cooking tricks:

Cooking time depends on the size of the fish. A whole carcass is baked for 40 minutes, steaks - 25.
All ingredients must be wrapped tightly in foil. Damaged foil will release all the juice and the fish will turn out dry.
Frozen red fish fillets and steaks are not defrosted before cooking.
The whole carcass is defrosted slowly in the refrigerator.
Rinse salmon only with cool water.
It is convenient to trim the tail and fins with kitchen scissors.
For any recipe for baked fish in the oven, coarse salt is used, without any additives.

Note!

To keep salmon fillet juicy, bake it in a sleeve or foil.

Everyone knows that it’s easy to cook salmon in the oven, but it’s also very easy to dry it out. To make your fish soft, juicy, and tasty, cook strictly according to the recipe.

Useful tips for choosing fish:

Fresh fish is a guarantee of successful cooking. Always try to buy fresh fish; if you don’t have it, take chilled fish, and only then, frozen.
Fresh salmon of bright orange color.
The product is not fresh if there is a gray film on it.
Salmon has a pleasant aroma; an unpleasant odor indicates long and improper storage.
You can check whether the fish is fresh or not by pressing on it with your finger. There should be no pits left on fresh meat; it quickly returns to its original shape.

How to salt red fish at home, tasty and quick

Hello, friends and guests of the Hostess.online blog. I’m so glad that you came to me in search of delicious recipes!

Today I will share with you our family recipe for pickling red fish. My husband always salts it, with feeling, sense and arrangement, as it should be. And so I run, take pictures, and get under my feet. The same story as with kebab.

The malosol turns out to be simply bomb, I’m not afraid of this word, because... We tried many options from friends and relatives, and ours is the simplest, without frills, and at the same time the most delicious (my subjective value judgment)!

Now, when it comes to fish, sometimes this happens, there are a minimum of ingredients, and the end result is great. And there are complex recipes where there are different ingredients, including rare ones (like haute cuisine), but the result is zilch, which you don’t want to repeat and you can hardly force yourself to finish it.

This is what happened when we were treated to salted fish, with the addition of garlic and bay leaves during salting. Well, seriously, we ate it only because it was a pity to throw it away; the garlic completely overpowers the delicate taste of the malosol.

I’m generally silent about store-bought lightly salted fish in packs; in my opinion, it’s over-salted poison that decomposes right on the tongue, leaving behind an unpleasant aftertaste. And it's full of chemicals. Therefore, my choice is only my own, homemade lightly salted fish! If you are of the same opinion, then let's salt together.

The recipe is suitable for any red fish, it is surprisingly versatile and always turns out amazing. I think that for connoisseurs I will not open America with this recipe (to be honest, the recipe for dry salting is old and proven by more than one generation), but if you are a beginner and have not tried salting fish before, then you will 100% like our recipe.

Red fish - 1.2 kg.
Salt - 2 tbsp. with a slide.
Sugar - 1 tbsp. l. with a slide.
Ground black pepper - 1/2 tsp.
Gauze - approximately 1 m.

Meet salmon, in all its orange glory. A piece of fillet, already scaled (although it won’t hurt us). They chose it to be fresh, without stains, uniform in color and thicker and fatter in itself. We don't need assholes!

Whether or not to wash the carcass is at your discretion. You can rinse in cold water, it won’t make it worse, any dirt that may be present will be washed away. But after that, be sure to dry it.

Marinade for salmon in the oven

The method of baking the salmon does not matter much. Pieces of fish can be placed on a baking sheet or baked in foil or a sleeve. But only the marinade will make the dish truly tasty and juicy. To preserve the taste of the fish, it is not recommended to add strongly aromatic spices such as nutmeg and coriander. And oregano, rosemary, and Provençal herbs will give the fish an exquisite taste. Marinade for salmon in the oven is prepared with a small amount of ingredients, and they are quite affordable.

Classic marinade:

lemon juice;
olive oil;
spices as desired.

Creamy marinade:

cream 10%;
sour cream 30%;
garlic;
seasonings

Marinade with yogurt:

unsweetened yogurt;
onion;
lemon juice;
salt pepper.

Sicilian marinade:

chopped olives;
garlic;
fresh herbs;
olive oil.

Honey marinade:

White wine;
honey;
vinegar;
garlic;
spices.

To make the salmon tasty and juicy, you need to prepare the marinade correctly. Pre-marinated fish will be much more appetizing.

Salmon in the oven according to this recipe is not dry, it is juicy and tender. For the marinade you only need lemon, salt and pepper. The fish is pre-marinated for 3 hours, it cooks quickly - 20 minutes. The dish is served for lunch and dinner.

Ingredients:

salmon fillet - 0.4 kg;
half a lemon;
spices for fish - optional;
salt pepper.

Cooking method:

Wash the fillet and cut into portions.
Prepare the marinade. Squeeze the juice from the lemon, add spices, salt and pepper. Mix well.
The fillet is transferred to a bowl, poured with the prepared marinade, and placed in the refrigerator for 3 hours.
Preheat the oven to 180°, transfer the fillets to a greased baking sheet and bake for 20 minutes.

The finished fish is sprinkled with herbs and served hot.

Delicious recipes and process

To fry fillet pieces, a temperature of 1000C is sufficient (the water evaporates, but the oil does not smoke). Red fried fish in a frying pan is fried for 3-5 minutes on each side, with the second side always a little faster than the first. If you wish, you can stew the fish a little in the sauce, for example, in the remaining marinade. Extinguishing time is 2 – 3 minutes.

Many people advise finishing the fish in the oven. In this case, the steaks are “closed” on both sides over high heat. And then placed in an oven preheated to 1600C.

For frying trout steaks or salmon, use butter, not vegetable oil!

Classics of the genre

Each dish has an original recipe that cannot be spoiled. Fried salmon steaks also have this. Step by step process:

The steaks are washed and dried on a towel.
Rub the fish on both sides with a mixture of salt and black pepper based on olive oil.
The fish is marinated for 5-10 minutes.
Melt butter in a frying pan.
The steak is fried on both sides until golden brown.

You can add a little sourness to the marinade by sprinkling the fish with lemon juice.

East is a delicate matter

This recipe is commonly called Japanese. To prepare it, a grill pan with a grooved bottom is used. Salmon steaks are marinated for half an hour using the following ingredients:

olive oil – 30 ml,
soy sauce – 50 ml,
sugar – 1 tsp,
juice from a clove of garlic.

Marinated fish is fried in the usual way. A wide plate is formed for serving:

lettuce leaves are laid out on the bottom,
steak is placed on top,
add halved cherry tomatoes and pitted olives to taste.

The entire dish is drizzled with balsamic vinaigrette in a thin zigzag line.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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If lemon juice is added to the marinade, the soaking time should be halved.

With creamy sauce

If you use wild salmon rather than farmed salmon, it would be a good idea to prepare a delicate sauce for the red fried fish. It will soften the dryness of the fillet. To prepare it you will need the following products:

cream 20% fat – 200 grams,
butter - 30 grams,
flour - a heaped teaspoon,
juice of 2 cloves of garlic,
greens to taste.

Melt the butter in a saucepan and fry the flour in it until golden brown. Cream is poured into the resulting mass, stirring constantly. The composition is brought to a boil, but do not boil. Continue heating for 3-5 minutes, remembering to stir all the time. The sauce should thicken. At the end, garlic juice and finely chopped herbs are added to the composition, and the taste is allowed to infuse.

Salmon steaks, fried on both sides, served with sauce; boiled new potatoes are perfect as a side dish..

Salmon in the oven in foil

Salmon in the oven in foil is easy and quick to prepare and does not require long-term heat treatment. The dish turns out tasty and healthy. For a richer taste, the fish is pre-marinated (salt, pepper, lemon juice). The inside of the foil is greased with oil before baking. Ingredients:

0.5 kg salmon fillet;
half a lemon;
dill;
2 pinches of Provençal herbs;
2 tbsp. spoons of sunflower oil;
ground pepper, salt.

Cooking method:

Rinse the fillet, cut, add salt, pepper, Provençal herbs. Leave for half an hour.
Grease the foil with oil, spread the salmon, sprinkle with chopped dill.
Cut the lemon into thin slices and place on top of the dill.
Seal the foil, preheat the oven to 200°, place the packages on a baking sheet.
Cook the fish for 20 minutes.

Spicy, juicy fish is ready in the oven. Lemon slices harmoniously emphasize the advantages of salmon and allow you to enjoy its delicate taste.

Salmon steak in the oven

In order to cook salmon steak in the oven, it is first soaked in brine (1 liter of water, 80 g of salt) for 2 hours. This way the fish is evenly salted, the fillet becomes more elastic and dense. The steak turns out very juicy, and the salt that penetrates inside retains more juice.

Ingredients:

2 salmon steaks;
brine;
lemon;
ground pepper;
sunflower oil;
fresh greens.

Cooking method:

Soak the steaks in brine for 2 hours, remove, rinse, removing excess salt from the surface, and dry with a paper towel.
Season with pepper, squeeze out the lemon juice and pour over the steaks.
Grease a glass dish with sunflower oil and place the steaks.
Preheat the oven to 200°, place the pan, bake for 10 minutes.
The finished steak has a pale orange color.
The fish is sprinkled with herbs and served.

Salmon in cream sauce in the oven

Preparing the dish will not take much time. Juicy and tasty salmon in creamy sauce, baked in the oven, will not leave anyone indifferent. Fish is served with any side dish: rice, potatoes, pasta.

Ingredients:

500 g salmon fillet;
0.3 l cream 10%;
3 pcs. egg yolk;
1 tbsp. spoon of Dijon mustard;
1 teaspoon dried basil;
parsley;
sprig of rosemary;
salt, pepper - to taste.

Cooking method:

Rinse the fish, dry, pepper and salt.
Transfer to a baking dish.
Pour the cream into a bowl, add the yolk, mustard, basil, and a little ground pepper.
Using a whisk, mix the ingredients well until smooth.
Pour the creamy sauce over the fish and add a sprig of rosemary.
Preheat the oven to 180°, cook for 25 - 30 minutes.

You can cover the pan with foil, but this is not necessary since the sauce completely covers the fish. In any case, the salmon will turn out tasty and juicy.

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.

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.

Take the fish and remove its skin, if any. Be sure to remove all the bones with your hands, a knife or using tools, as I showed above. Cut the resulting fillet into slices approximately 0.5-0.7 mm thick.

Place them in a bowl with high walls.

Let's start preparing the brine. This will be a strong salt-sugar solution, which will allow the fish to very quickly reach the point of salting.

Take 500 ml of boiled water at room temperature, add salt and sugar in the specified amount and stir. You will have to stir for a while until the spices completely melt.

And then pour this strong salty brine over the fish slices. They will all strive to float up, but we won’t let them, crushing them with a plate. They need to be completely immersed.

We time it for 15 minutes and wait. Then we drain the water, this is where a plate comes in handy, it will be convenient to drain all the water, but so that the fish slices remain in the dish.

Then some recommend putting the finished malosol on a paper towel to drain off excess water.

But somehow I didn’t see any particular need for this, and even more so, I don’t really believe in the sterile cleanliness of paper towels. So I just took out the fish, let it drain a little and put it on a dish. There was no flood.

Just like that, a whole plate of excellent malosol is ready in just 15 minutes, not counting the preparation time. But still very fast!

What can you say about the taste and is it different from the first option? I’ll answer this: it’s definitely delicious, the fish turns out soft (when you dry salt it, it’s denser because there’s less water in it). In terms of the degree of salinity, wet salting is more pronounced than dry salting, that is, the salt is felt more strongly. But it’s still a very pleasant pickled salt.

It seems to me that this option undoubtedly deserves attention and a place in your collection of recipes. It can be very helpful when guests are on the doorstep and you want to treat them to something really tasty. What could be tastier than lightly salted red fish? Exactly! Take note, try it, write in the comments how it turned out and whether you are satisfied.

Here you can also read how to marinate mackerel, and here how to salt it. Have fun cooking and look forward to your visit again!

Salmon with potatoes in the oven

Salmon with potatoes cooked in the oven will be an ideal creation that will captivate your guests with its aroma and taste. The dish is prepared from ordinary ingredients within an hour. Fish and potatoes can be served for breakfast, lunch, dinner or on a holiday table.

Cooking method:

400 g salmon (2 steaks);
4 things. large potatoes;
3 cloves of garlic;
60 g butter;
half a lemon:
3 tbsp. spoons of sunflower oil;
200 ml purified water;
spices - optional;
salt pepper.

Cooking method:

The steaks are washed, dried, cut into two parts, and the bones are removed.
Squeeze lemon juice onto the fish and rub. Salt, add pepper, transfer to a deep bowl, pour in 1 tbsp. spoon of vegetable oil and leave to marinate for 15 minutes.
Peel potatoes and garlic. Vegetables are cut into small circles.
Grease the baking dish with the remaining vegetable oil. Place potatoes, garlic on it, add spices as desired, salt and pepper.
Place marinated salmon on top of the vegetables and place a slice of butter on each piece.
The fish is crushed with spices. Pour in 200 ml of liquid. Cover the pan tightly with foil.
Place the fish in a preheated oven for 30 minutes.
After half an hour, remove the foil and leave the salmon for another 15 minutes so that the surface is slightly browned.

Salmon with potatoes baked in the oven is ready. The dish is distributed among plates, sprinkled with herbs and served to the table. If desired, you can add a salad of fresh vegetables, pickles, tomato or cream sauce.

Marinade before frying fish

With red fish, the whole frying process goes quickly. Long soaking can spoil and dry out the meat. The usual marinade time is 15-20 minutes. Regardless of what is chosen as the basis of the composition, in order to highlight the taste of salmon, it is better to add lemon juice to it. Classic marinades:

Soy sauce, mustard, pepper, lemon juice, coriander.
Dark beer, cumin, lemon zest, onion, salt, pepper.
Olive oil, honey, garlic, chili pepper, salt.

In the marinade, salt can always be replaced with soy sauce, and lemon juice with zest.

Salmon with vegetables in the oven

When you need to quickly prepare a delicious dish, salmon with your favorite vegetables baked in the oven is the best option. Marinate the salmon and vegetables for 20 minutes, bake in the oven for half an hour and you have a gorgeous dinner ready. This dish turns out juicy, tasty, and most importantly dietary.

Ingredients:

2 salmon steaks;
eggplant - 1 pc.;
bell pepper - 1 pc.;
garlic clove;
olive oil - 30 g;
onion - 1 pc.;
tomato - 1 pc.;
balsamic vinegar - 2 tbsp. spoons;
white grape vinegar;
basil, thyme;
salt pepper.

Cooking method:

Wash and dry the fish. Salt and pepper.
Pour olive oil, balsamic vinegar into a container, add spices and mix well.
Place the salmon fillet in the resulting marinade for 20 minutes.
Rinse the vegetables. Coarsely chop the eggplant and tomato, cut the sweet pepper into cubes, chop the garlic, chop the basil leaves, add thyme.
Pour olive oil, a little vinegar into the vegetables, stir.
Preheat the oven, place the vegetables on a baking sheet, bake for 10 minutes.
Then place the salmon on top of the vegetables and bake for another 25 minutes.

This dish is very often recommended to people who adhere to a diet and a healthy diet.

Salmon marinade with pomegranate juice and tomatoes

tomatoes – 0.2 kg;
pomegranate juice – 100 ml;
lemon – 1 pc.;
refined vegetable oil – 40-80 ml;
salt, pepper - to taste.

Squeeze the juice from the pomegranate seeds. We told you how to carefully remove pomegranate seeds.
Mix pomegranate juice with oil, salt and pepper.
Immerse the prepared salmon pieces into the resulting mixture.
Cut tomatoes and lemons into circles, add to the fish, mix with your hands and leave for 20-40 minutes.

The tomatoes and lemon can then be fried on the grill along with the salmon.

Fish kebab, even cooked at home, is an excellent treat that no gourmet will refuse. Salmon kebab fried on the grill is especially tasty. Its taste will depend on the marinade used. The above selection will help you choose a sauce option for marinating any type of red fish for subsequent frying over coals.

Salmon with cheese in the oven

Amazingly tasty, simple salmon with cheese, can be cooked in the oven in just 25 minutes. The main thing is not to dry out the fish; it should be tender and juicy.

Ingredients:

salmon fillet - 400 g;
hard cheese - 200 g;
garlic - 2 cloves;
half a lemon;
sunflower oil;
greenery;
salt.

Cooking method:

Wash the fish fillet, dry with a paper towel, sprinkle with salt.
Chop the greens and pass the cheese through a coarse grater.
Line a baking sheet with parchment, grease with oil, and place the salmon skin side down.
Pour lemon juice on top, sprinkle with garlic, distribute the cheese evenly among the pieces.
Preheat the oven, place the baking sheet for 20 minutes.
A fragrant salmon dish, sprinkle with chopped herbs, divide into portions and serve.

Salmon in sour cream in the oven

Salmon in sour cream, cooked in the oven, served with a side dish or as a separate dish. No one will forget such tender, tasty fish meat. A regular dressing based on sour cream and cheese gives the salmon a pleasant aroma and appetizing taste. The dish takes only 30 minutes to prepare.

Ingredients:

1 kg salmon;
150 g hard cheese;
1 PC. bulbs;
200 g sour cream 30%;
half a lemon;
fresh dill;
salt pepper.

Cooking method:

Wash and cut the salmon into small pieces.
Salt the fish, add ground pepper, and sprinkle with lemon juice.
Place the salmon to marinate for 10 minutes in the refrigerator.
Peel the onion and chop into rings.
Grease a baking sheet with butter, spread the onions. Place the fish on top of the onion.
Chop the dill, add to sour cream, add salt, and mix.
Pour the resulting mixture over the salmon pieces and grate the cheese on top.
Place the baking sheet in the preheated oven for 30 minutes.

You can cook fish without cheese. A great side dish would be mashed potatoes with fresh vegetables. When serving, you can garnish with herbs or pomegranate seeds.

Honey mustard marinade for red fish

Compound:

honey – 20 ml;
olive oil – 20 ml;
lemon juice – 20 ml;
Dijon mustard – 20 ml;
garlic – 1 clove;
parsley or dill, salt, ground black pepper - to taste.

Cooking method:

Mix honey and mustard, add olive oil.
Wash, pat the greens with a napkin, and finely chop them with a knife. Add to bowl.
Add the juice of a third of a lemon into the mixture.
Peel the garlic clove and pass it through a special press. Add to other products.
Mix everything vigorously. Bring the taste of the marinade to the desired level by adding a little pepper and salt to it.

Coat pieces of red fish or its carcass with the resulting mixture, leave in a cool place for 30-60 minutes. If you have more than 1 kg of fish, increase the amount of ingredients while maintaining the proportions.

Salmon in soy sauce in the oven

This dish can easily be called light. Salmon in soy sauce cooks very quickly in the oven. The finished dish is served for lunch and dinner. The fish is marinated in advance, but if you are in a hurry, 20 minutes in the marinade is enough. The fillet tastes tender, the marinade complements not only the dish, but also the prepared side dish.

Ingredients:

salmon (fillet) - 0.5 kg;
honey - 100 g;
soy sauce - 100 g;
garlic - 1 clove;
dried ginger - 1 teaspoon.

Cooking method:

First, let's prepare the fish fillet. Wash well, dry with paper towels, cut into large pieces.
Grind the garlic, add ginger, honey, soy sauce. Stir well until smooth.
Place the fillet in the prepared marinade. Place in the refrigerator for 20 minutes.
Preheat the oven, place the fish on a baking sheet, bake for 20 minutes so that it does not dry out.
While the salmon is baking, pour the marinade into a small container and place over low heat. Cook until the mixture becomes thick.
The finished fish is poured with marinade glaze.

This appetizing dish is perfect for a holiday table, and the marinade adds a piquant taste to the fish.

Red fish kebabs

In modern life, it has already become a tradition that any meeting of friends in nature is not complete without preparing special culinary delights.
Soups, porridges or pilafs are cooked, various foods are smoked, vegetables are baked, and so on. But the leader in the list of wonderful dishes that are prepared in nature is everyone’s favorite kebabs. But it is not always possible to fry full-fledged and real kebabs from traditional meat, since sometimes there is simply not enough time to marinate it. In such cases, and especially if the picnic is organized spontaneously, red fish can be an excellent alternative to meat. Red fish does not require complex marinades or long marination, and it cooks very quickly. In addition, excellent shashlik can be prepared from it using any culinary device. Red fish skewers on the grill are just as amazing as those cooked on the grill, barbecue, or even fried in a regular frying pan.

Salmon with broccoli in the oven

Salmon with broccoli in the oven is very easy to make. This balanced dish of baked red fish is satisfying, light, healthy and easy to prepare at the same time.

Ingredients:

500 g salmon;
500 g broccoli;
200 ml cream;
3 pcs. eggs;
half a lemon;
butter;
spices;
salt pepper.

Cooking method:

Wash the fish, dry it, cut it, remove the backbone.
Cut into portions, salt and pepper, sprinkle with lemon juice.
Fry the salmon in a frying pan for 1 minute on each side.
Separate the broccoli. Boil in salted water for 3 minutes.
Beat the yolks into the cream, add spices and salt. Stir well.
Grease a baking dish with oil, place salmon and broccoli, pour cream.
Bake in a preheated oven for 20 minutes.

The combination of these two useful ingredients can be called a real treasure trove of nutrients. Salmon with broccoli can be complemented with boiled rice.

Salmon with oranges in the oven

You can cook salmon deliciously in the oven with oranges. It’s not at all difficult to prepare, but it’s much more difficult to resist this aroma.

Ingredients:

3 salmon steaks;
1 PC. orange;
half a lemon;
spices;
2 tbsp. spoons of olive oil;
1 tbsp. spoon of soy sauce;
1 clove of garlic;
salt pepper.

Cooking method:

Rinse and dry the fish. Salt and pepper.
Wash the orange, lemon, chop into rings.
In a bowl, combine soy sauce, olive oil, chopped garlic, sprinkle with a little lemon. Stir.
In a shallow bowl, pour a little marinade, put sliced lemon, salmon on top, pour a little marinade on the fish, put an orange. Cover the container and refrigerate for 1 hour.
Preheat the oven, transfer the fish to a baking sheet.
Salmon steak with oranges will be ready in 20 minutes.

Helpful Tips:

Baked salmon harmonizes perfectly with cream sauce. You can simply add cream and cook, or make a gravy from sour cream and butter.
You can make the sauce thick using flour, herbs, chopped garlic, onions, cheese and mushrooms.
Salmon goes well with fried onions.
To decorate the finished salmon, red caviar, pomegranate seeds, boiled carrots, quail eggs and herbs are used.
Cooking time is calculated based on the thickness of the piece, 10 minutes for every 2.5 cm.
If the meat comes off the bone and skin easily, the fish is ready.
When baking a whole fish, you can put lemon, onion, and carrot rings inside the belly.

Salmon is truly a royal fish that anyone can cook. It is almost impossible to spoil the dish; the meat always turns out juicy with excellent taste. The main thing is to choose the right recipe and try a little.

Quickly salt red fish fillets at home

Who doesn’t love to eat salted red fish, which is not only tasty, but also very healthy. Moreover, it is perfect for various salads or snacks. But this product in stores is not so cheap. But you can save a lot if you salt red fish fillets at home yourself. This is not at all difficult to do, and even a culinary novice can cope with this task.

Trout or any other red fish - 1kg
Salt - 3 tbsp.
Sugar - 1 tbsp.

Of course, it is advisable to buy a fresh trout carcass, but if this is not possible, then a frozen one will do. First of all, you need to clean the trout from the husks and entrails.

Then we remove the gills, fins and cut off the head and tail, which will become an excellent set for fish soup or fish broth.

The next stage is milling. It is necessary to make an incision along the back along the entire length and carefully, using a sharp knife, separate one half of the carcass.

Next we separate the spine.

Using tweezers, remove the bones; this will not take much time, since there are not many bones in the trout. Lightly rinse the fillet in cold water and wipe with a paper towel. Then we cut it in half so that it fits in the container.

To salt fish fillets, take sugar and salt in proportions of 1:3. It is important to maintain this proportion so as not to overdo it with sugar. For a fillet weighing 1 kg, a spoonful of sugar and three tablespoons of salt are enough. Mix.

First, rub the trout skin well with the mixture, you can also sprinkle a little of the mixture on the bottom of the container, then place the fillet skin-side down. You should use plastic or glass containers for pickling, but never metal, so that the characteristic metallic taste does not appear.

Sprinkle the salt mixture on top and place the second piece on top, also skin side down.

Cover with a lid and place in the refrigerator overnight. In the morning you need to drain the resulting brine and swap the pieces. Return to the refrigerator for another 10-12 hours. It takes a day or even a little less for red fish fillets to be salted. It all depends on the thickness of the pieces, for the ones in the picture, 20 hours is enough.