Delicious salting of salmon at home - recipe, cooking features and recommendations

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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Meat 42%, 151 votes
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151 votes - 42% of all votes
Fruits and vegetables 24%, 86 votes
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86 votes - 24% of all votes
Dairy products and eggs 17%, 60 votes
60 votes 17%
Read also: Delicious recipes for preparing pickled seaweed, its benefits and harms
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Fish 17%, 59 votes
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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%, 86 votes
86 votes 24%
86 votes - 24% of all votes
Dairy products and eggs 17%, 60 votes
60 votes 17%
60 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.

What can you cook with salted salmon?

Salted salmon can be more than just an appetizer on its own. It often acts as an ingredient for complex dishes. An example of this is the original carpaccio, which can often be found on the menu of expensive restaurants. This ingredient is very often used in the preparation of salads and soups. For breakfast you can always make delicious toast with this fish and herbs, as well as cheese. In addition, on almost every holiday table there is a plate with bright sandwiches, one of the components of which is salted salmon.

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.

Recommendations for using salt and spices

When salting salmon, depending on the recipes (and there are a lot of them), a lot of different seasonings are used. Unfortunately, you need to know how to use them, otherwise the dish can be ruined.

The most common spices are:

Allspice.
Black pepper.
Bay leaf.
Coriander.
Dill or its seeds.
Lemon or lime.
Soy sauce.
Onion.
Carnation.
Orange.

Depending on personal preferences, each housewife has the right to decide which seasonings are more suitable for a particular recipe. In addition to the above products, other ingredients are added to the fish. In this case, everything depends on skill and experience. But if it’s not there, then it’s better not to manipulate the seasonings too much. After all, salmon is not a cheap fish.

In addition, it is necessary to take into account what nationality the dish belongs to. Be that as it may, many people prefer exotic tastes.

Therefore, the presence of seasonings of Chinese or Georgian origin in cooking is welcomed by many lovers of fish dishes. The most important thing is to always stick to the recipe so as not to spoil the dish. Recipes are something that has been tested by life and you shouldn’t add anything new to them, especially if you don’t have the skills.

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.

How to salt salmon deliciously at home: tips and secrets

Salting salmon is quite simple, but at the same time painstaking work that requires special attention and approach to the process, otherwise you can over-salt, under-salt or spoil the taste of the fish by defrosting it incorrectly or sprinkling it with the wrong spices. Some tips for cooking lightly salted salmon from leading chefs.

How to choose the right fish for salting. High-quality red fish has dense flesh that does not crumble or stick together into one lump. It is worth choosing salmon based on color, sticking to a bright, uniform light red color. Fresh fish looks a little shiny and, of course, it does not have any foreign odor.
For salting, you should use coarse sea salt; it does not draw juice out of the fillet and leaves the fish meat fatty and juicy. Under no circumstances do experts recommend using an iodized product; it can spoil the true taste of the fish.
To ensure that the salmon remains a beautiful delicate color, before salting the pieces should be sprinkled with moonshine or placed in this product for a split second, then removed and the salting process begins.
In order to achieve excellent results, salting fish should be done in glass or enamel-coated containers. You can use a plastic container or stainless steel bowl.
It is important to cut large carcasses into portions before the process. How to properly cut fish. First, the carcass needs to be washed, dried, then the head and tail should be cut off, all fins should be cut off, gutted, carefully cutting the belly. Next, the salmon is washed from the inside, an incision is made on top, the carcass is divided into 2 parts, the main bone and thin bones are removed. Without removing the skin, cut the fillet into manageable pieces, and you're done. If desired, salting can be done by chopping the fish into steaks.
Do not leave seafood in the marinade to salt for more than three days; transfer the finished pieces to a dry container and place in the refrigerator. If possible, salted slices can be wrapped in a cotton towel or gauze, so the fish will be drier, but no less tasty.
If it seems that the seafood delicacy is very dry, you can add a little vegetable oil, preferably olive oil, to the dish when salting; it does not interrupt the taste of the fish itself.

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. spoon sugar;
- 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.

What seasonings are best to use?

How to deliciously salt salmon at home? The main key to success is properly selected spices, which must include salt and sugar. As for spices, experienced housewives use black pepper to prepare such a snack, both ground and allspice in the form of peas; you can also often find bay leaves and cloves in recipes. In many recipes for salting salmon at home, it is recommended to use dill or this spice in dried form, as well as lemon, which is sometimes replaced with lime.

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.

Odessa style salted salmon

Odessa residents recommend a simple recipe for lightly salted salmon at home, which will appeal to everyone. In order to make it a reality, you need to take a kilogram of red fish, wash it thoroughly (if necessary), separate the fillets from the bones, cut into portions, and then dry with a paper towel.

After the simple preparations have been done, each portioned piece of fish should be thoroughly rubbed with a mixture made from three tablespoons of salt and a couple of tbsp. l. sugar, place in an enamel bowl and place a weight on top. In this state, the fish will cook for one and a half days. After this period, the pieces must be taken out, dried each with a paper towel and then eaten.

With vodka

By following the step-by-step description of this recipe, you will get juicy, moderately elastic red meat of a popular seafood delicacy.

Prepare:

Carcass – 1 kg;
Salt - a tablespoon;
Sugar - half a tbsp. l.;
Vodka – 15 ml.

The pitted meat is cut into small slices and placed in a bowl and the bulk products are evenly distributed, rubbing them into the pulp. Next, the workpiece is filled with vodka, also distributing the entire amount. Next, everything is put into the cold for a couple of days.

Important! By the end of salting the salmon, the smell of alcohol and bitter taste have completely disappeared.

Calorie content - 130;

Proteins - 18;

Fats - 5.7;

Carbohydrates - 0.7.

With oranges

The weak and barely perceptible aroma of the tropics goes well with red meat, and the citrus sourness will make guests surprised by such a seemingly familiar dish.

Ingredients:

Salmon fillet – 700 g;
Orange – 2 pcs;
Granulated sugar – 200 gr;
Salt – 0.5 kg;
Bay leaf – 3 pcs;
Lemon juice – a teaspoon (can be replaced with lime);
Cloves and pepper – 3 pcs.

Detailed instructions:

Meat, pitted, is placed in a food tray, skin side down.
Thinly sliced orange slices are placed on the pulp, leaving no uncovered gaps. The sugar-salt mixture is spread over the orange, everything is pressed with a lid and sent to the refrigerator for 4 hours.
Then the citrus is removed along with the pickling mixture, the pulp is cut into portions, spices and prepared juice are added, and put back into the refrigerator.

Important! When brining, it is recommended to use glass or plastic containers. Metal utensils may react with the resulting acid.

Calories - 111;

Proteins - 8.4;

Fats - 2.6;

Carbohydrates - 13.4.

How to choose fish for salting

A housewife who knows how to salt salmon at home should be aware of some factors that also affect the quality of the finished product. The best salted fish is obtained only from fresh ingredients. If the fish has been frozen several times, which can be determined by its cloudy eyes or frayed fins, the taste of the finished dish will not please you, and may even upset you.

Also, when purchasing a whole fish, you should pay attention to the freshness of the tail: if it is dry, then the fish has been stored for quite a long time and it is better to refrain from purchasing it. There should be no dents on the outside of the fish; the original color of its scales is light silver, this is also an indicator of the freshness of the product.

If you are purchasing not a whole carcass, but a finished piece of loin, you should pay attention to the product that will have a pleasant pink or red tint, which also indicates its quality and freshness. In addition, the fish should emit a pleasant sea aroma.

Caviar Ambassador

Caviar is a worthy decoration for a holiday table and an incredibly healthy product. The quiet gulping in the mouth, the delicate and soft taste will not leave anyone indifferent.

To prepare 250 grams of caviar you will need:

half a tablespoon of salt;
20 ml vegetable oil.

The ingredients are thoroughly mixed together with a plastic or silicone spatula. It is important to be careful not to crush the grains. The workpiece is sent into the cold. After a couple of days, you can take a sample and serve it.

Calorie content - 230;

Proteins - 31.2;

Fats - 11.7;

Carbohydrates - 0.

Lightly salted milk

By-products are very often thrown away. However, you can also find a huge amount of useful substances in them, and they will also be an excellent addition to salads. Step-by-step instructions will allow the housewife to quickly prepare a truly delicious dish that will win the hearts of her household.

You will need:

By-product – 300 g;
Onion;
Acetic acid (9%) – 4 tbsp;
Black peppercorns – 5 pcs;
Salt – 2 tbsp.

Step-by-step description of the process:

The milk is washed in running water and placed in a glass plate.
Next add finely chopped onion and seasoning. Afterwards you need to add salt.
The next step is to add 100 ml of cold boiled water and mix the products.
The salting period is approximately 12 hours. The plate must be kept in the refrigerator at all times and stirred regularly.

Calorie content - 90;

Proteins - 16;

Fats - 2.9%

Carbohydrates - 0.