How to pickle pink salmon at home - 10 quick and delicious recipes

When an appetizing pink carcass of salted pink salmon looks tempting from the shelves in the store, the question involuntarily arises: is it possible to salt pink salmon at home? Yes, it will be much more useful, you will get fish without coloring, flavoring and other additives. Choose the recipe you like and delight your family with delicious fish.

Pink salmon for salmon with salt and sugar at home

Salmon is a rather expensive fish, you can't indulge yourself like that every day. However, you can pickle pink salmon under the guise of salmon, the main thing is to prepare the right marinade. It will be just as tasty, but more budgetary.

Cooking time: 1 day.

Servings: 8.

• 
  Defrost pink salmon in cold water. Remove excess parts. Cut the fish into slices about 1.5 cm thick.
• 
  Prepare the brine separately. To do this, pour granulated sugar and salt into the container, mix them. Pour all this with cold water, stir until all the crystals of sugar and salt dissolve. The pickling marinade is ready.
• 
  Put the fish slices in a wide bowl, pour the marinade over everything. Mix thoroughly so that all the pieces are evenly marinated and salted well. Leave in the refrigerator for half an hour. During this time, mix the fish well with a spoon several times.
• 
  After the specified time has elapsed, remove the pieces of fish from the marinade. Put the pink salmon on a sieve for a short time to drain the remaining marinade. Place the fish on a dish or tray and season with sunflower oil, cover or another plate.
• 
  In order for the salting process to finally end, remove the tray with pink salmon in the refrigerator overnight or for a day. Use as a filling for savory pancakes, put on a sandwich or add to salads.

Bon Appetit!

Salted pink salmon like salmon with peas and bay leaves

Pink salmon is a fairly dry fish, so it is better to pickle it in brine, and not by dry salting. After salting in a spicy marinade, with the addition of black peppercorns and bay leaves, the fish is juicy and tender.

Cooking time: 2 days.

Servings: 3.

Ingredients:

• Pink salmon fillet - 300 g;
• Bay leaf - 1 pc .;
• Black peppercorns - 5 pcs.;
• Water - 200 ml;
• Salt - 1 tsp;
• Carnation - 3 buds;
• Onions - 0.5 pcs.;
• Granulated sugar - 0.5 tsp.

Cooking process:

1. Disassemble the fish into separate fillets, remove all bones, but do not remove the fillets from the skin.
2. For the marinade in a saucepan, mix water, bay leaf, black peppercorns, clove buds and salt, stir until the salt crystals dissolve.
3. Put the saucepan with the marinade on the stove, bring to a boil, then turn off the heat and add sugar. Sugar is needed here in order to remove bitterness from pink salmon. Stir the brine until the sugar and salt grains are completely dissolved and cool to room temperature.
4. Put the pink salmon fillet into a container, the lid of which is hermetically closed.
5. Put onion, peeled and cut into half rings on the fillet.
6. Pour the chilled brine onto the pink salmon, close the container with a lid and put the salt in the refrigerator for 2 days.If the fish floats, the container must be periodically turned upside down and back.
7. Serve the prepared salted pink salmon, cut it into thin slices. Top with brine onions and decorate with fresh herbs.

Bon Appetit!

Salted pink salmon with dill for the festive table

Salting pink salmon tasty and inexpensive, you can before the holidays in advance. Then you can serve delicious sandwiches with homemade red fish to the festive table. Guests will definitely appreciate the spicy fish marinated in black pepper and dried dill.

Cooking time: 1 day.

Servings: 3.

Ingredients:

• Pink salmon - 300 g;
• Dried dill (not seeds) - 0.5 tsp;
• Salt - 2 tsp;
• Granulated sugar - 1 tsp;
• Ground black pepper - to your liking.

Cooking process:

1. Remove scales from pink salmon, wash the fish and gut. Cut out the piece that will go to salting. To salt 1 kg of fish, you need to take 2 tbsp. l. salt (or 1 tbsp. l. salt for pink salmon) and sugar in the amount of 1 tbsp. l. These are the proportions for self-calculation of salting fish of any weight.
2. Combine salt, sugar and dried dill in a separate bowl, sprinkle the pink salmon slices evenly. Sprinkle lightly on top with ground black pepper.
3. Fold the fish pieces on top of each other with the flesh inside.
4. Place the fish in any suitable container for salting and attach with a heavy washed stone or any other weight.
5. Remove the loaded salmon into the refrigerator and leave for a day. During this period of time, you need to turn the fish on the other side once so that it is evenly salted.
6. In order for the pink salmon to turn out beautifully and evenly cut, you can first put a piece in the freezer for a while. Serve salted pink salmon with lemon slices and fresh herbs.

Bon Appetit!

Salting pink salmon with vodka at home

Do not be intimidated by such a brine for fish as brine with alcohol. Despite the fact that vodka initially emits a pungent smell, after a while it will evaporate, and with it the obvious smell of pink salmon. Thanks to the addition of vodka, the taste and color of pink salmon is as close as possible to salmon.

Cooking time: 2 hours.

Servings: 4.

Ingredients:

• Pink salmon fillet - 400 g;
• Granulated sugar - 1 tbsp. l .;
• Salt - 2 tbsp. l .;
• Vodka - 2 tbsp. l.

Cooking process:

1. Cut the fish, remove the ridge and bones, leave fillet pieces on the skin with a total weight of about 400 g.
2. In a bowl, mix granulated sugar, salt and vodka. Stir so that the crystals of salt and sugar are completely saturated with vodka.
3. Coat the pieces of pink salmon fillet on both sides with the resulting mixture, put in a container, pressing firmly against each other.
4. Close containers with fish tightly with a lid.
5. Send the pink salmon to the refrigerator for 2 hours for pickling.
6. During this time, a large amount of liquid will be released from the fish. Taste the fish and, if it is not salty enough, put it back in the brine, stand for about 1 hour above the norm.
7. Remove pieces of fish from the brine and pat dry with paper towels.
8. Cut the pink salmon into small pieces, carefully separating the fillet from the skin. Serve on white bread and butter sandwiches to soften the salty taste of the fish.

Bon Appetit!

How to pickle pink salmon with lemon?

Pink salmon with lemon by the dry salting method is juicy, has a light citrus aroma. It can be used to prepare salads or snacks, or it can be served as a separate dish, garnished with lemon slices. Thanks to lemon, fish meat does not creep, its color becomes more intense.

Cooking time: 20 hours.

Servings: 10.

Ingredients:

• Fresh frozen pink salmon - 1.3 kg;
• Lemon - 1 pc.;
• Salt - 6 tbsp. l .;
• Granulated sugar - 3 tbsp. l.

Cooking process:

1. Buy fresh frozen fish, large lemon, prepare salt and sugar.
2. Rinse the fish, remove the scales. Rip open the abdomen, pull out the insides.
3. The head may not be cut off, but the gills must be removed. Remove films from the abdomen.
4. Pour rock salt into a bowl.
5. Add granulated sugar there.
6. Stir salt and sugar.
7. Prepare a clean smoothed cloth of suitable size for salting pink salmon. The fish will be wrapped in it. Put the pink salmon in the middle of the rag. Sprinkle it on all sides with a mixture of granulated sugar and salt. Do not forget to grease the abdomen and the head area with the mixture.
8. Gently wrap the pink salmon in a rag, put it in a container with high edges that is suitable in length (the fish will release liquid during the salting process).
9. Salt pink salmon in the refrigerator for about 15-17 hours. If you need lightly salted fish, you can leave it overnight, and start cutting in the morning. Remove the cloth from the pink salmon, clean off the remaining salt and sugar from all sides, carefully remove the skin. Divide fish into 2 halves, remove bones and ridge. Cut the pink salmon into pieces and place them on a platter.
10. Wash a large lemon with soap and boiling water. Cut the lemon in half, chop one half into thin slices for decoration.
11. Squeeze juice from the other half onto the fish, making sure that no bones get there.
12. Decorate the pink salmon on a platter with lemon slices and fresh herbs, put it in the refrigerator for a couple of hours, you can tighten it on top with a plastic wrap or plastic bag.

Bon Appetit!

Salted pink salmon with vegetable oil

The salmon ambassador in vegetable oil-based brine stretches for 5 days, but when they pass and you taste the fish, it will become clear why wait so long. The fish becomes aromatic, the oil allows the spices to penetrate deep into the fillet. Softness and beautiful glossy shine appear.

Cooking time: 5 days.

Servings: 6.

Ingredients:

• Pink salmon - 1 kg;
• Sunflower oil - 4-5 tbsp. l .;
• Salt - 3 tsp;
• Ground black pepper - 1 tsp;
• Dried dill - 1 tsp;
• Pepper, ground red - 1 tsp;
• Granulated sugar - 2 tsp;
• Seasonings for salting fish - 1 tsp.

Cooking process:

1. Peel fresh frozen pink salmon without completely defrosting. Cut off fins, head and tail (can be left for fish soup).
2. Cut the fish along the ridge, remove the ridge and bones, remove the skin.
3. If by this time the fish has thawed, freeze it again in the freezer to make it easier to cut.
4. After the pink salmon is boneless, cut it across into small slices.
5. Mix sugar, salt, peppers, seasonings for salting fish in a separate jar.
6. You can use olive oil, but odorless sunflower oil will do just fine, since it does not interrupt the taste of the fish.
7. Take a container for salting fish, put the pink salmon in layers, sprinkling each layer with a mixture of spices and smearing with sunflower oil.
8. Remove the container with the preparation in the refrigerator for 5 days.
9. After the specified time has elapsed, salted pink salmon can be taken out of the refrigerator and eaten.

Bon Appetit!

A simple and delicious recipe for pink salmon with honey

If, when cooking salted pink salmon, replace sugar with honey, the taste of fish will only benefit from this. In this case, the brine is brought to a boil and then cooled, so even slightly sugared honey is suitable. It will still melt in hot spicy brine.

Cooking time: 3 hours 35 minutes.

Servings: 8.

Ingredients:

• Pink salmon - 1 kg;
• Honey - 1.5 tbsp. l .;
• Water - 1 l;
• Salt - 7 tbsp l .;
• Vegetable oil - to your liking;
• Seasonings for salting fish - to your liking.

Cooking process:

1. Wash the fish and pat dry with paper towels. Separate the fillet from the ridge with bones and from the skin. Pull out the smallest bones with tweezers. Cut the prepared pink salmon fillet into portions about 2 cm thick.
2. Prepare the brine. To do this, mix water, fish seasoning, honey and salt in a saucepan. Bring the brine to a boil over medium heat, cook for about 5 minutes. and remove from the stove, cool.
3. Prepare a container for salting fish. Put pink salmon there in a dense layer, fill it with cooled brine. Put in the refrigerator and let it brew for about 3 hours.
4. After the specified time has elapsed, take out pieces of pink salmon and drain the entire marinade, it is no longer needed. Rinse the fish fillet pieces and pat dry with napkins.
5. If you plan to store the snack for a longer time, then the fish should be folded into a container and poured with vegetable oil, and closed with a hermetically sealed lid. Store fish in glass containers in the refrigerator. Consume within 2 weeks.

Bon Appetit!

Salted pink salmon with orange

They often complain that when salting pink salmon with orange, the fish begins to taste very bitter. The secret is that you need to add not the pulp, but the orange zest. It will give a pleasant citrus aroma to the fish and will not spoil its taste. The orange itself can be used as a decoration.

Cooking time: 10 hours.

Servings: 4.

Ingredients:

• Pink salmon fillet - 450 g;
• Orange - 1 pc.;
• Salt - 2 tbsp. l .;
• Granulated sugar - 1 tbsp. l.

Cooking process:

1. Wash the orange with soap on the hard side of a sponge and rinse with boiling water. Very carefully remove the zest with a fine grater or a special citrus grater. In this case, you need to remove only the colored part, you cannot touch the white peel, otherwise the zest will taste bitter. Mix salt and sugar in a 2 to 1 ratio in a separate bowl.
2. Stir the mixture of salt and sugar with the orange peel and put some on the bottom of the jar, in which the pink salmon will be salted.
3. Next, rub the cut fish fillet with the same mixture on all sides and place on the bottom of the jar.
4. Process the next piece of fillet in the same way and place in the jar on top of the previous piece. So tamp all the pieces of pink salmon into a container, rubbing them with dry marinade along the way.
5. Hermetically close the jar with a lid and send to infuse in the refrigerator for 6-10 hours. After some time, the pink salmon will let out the juice, there is no need to drain it. You can serve salted fish by cutting the fillet into portions, which can be decorated with orange slices, peeled from the white peel. It turns out very elegant and fragrant.

Bon Appetit!

How to cook salted pink salmon with onions?

For the Slavs, the combination of onion and fish is familiar. However, for salting pink salmon, it is better to take red onion - it has a not so sharp specific taste and does not interrupt the taste of pink salmon itself.

Cooking time: 1.5 days.

Servings: 5.

Ingredients:

• Pink salmon - 700 g;
• Red onion - 1 pc.;
• Bay leaf - 3 pcs.;
• Black peppercorns - 6 pcs.;
• Allspice peas - 4 pcs.;
• Sunflower oil - for the marinade;
• Salt to your liking.

Cooking process:

1. Trim the fish, leaving the thickest part of the carcass. Remove the skin. It will be easier to do this with slightly frozen pink salmon.
2. Cut a piece of fish along the ridge, remove the ridge itself and as many bones as possible.
3. It turned out two fillets of pink salmon. Grease each fillet liberally with salt on both sides and put in the refrigerator to salt for a day. After a couple of hours, juice will begin to stand out. You can press down on the fish with a press, but so as not to violate the integrity of the pieces.
4. After one day, remove all other bones from the fish.
5. Cut the pink salmon into thin slices.
6. Peel the red onion and cut it into rings too.
7. Take two glass jars and wash them clean. Put 1.5 bay leaves, 3 black peas and 2 allspice peas at the bottom.
8. Lay out a layer of pink salmon, pressing the pieces tightly together, lay the onion rings on top. Make another layer of fish and onions.
9. Pour vegetable oil into the jars in such an amount that it fills all the free space in the jar and covers the fish.
10. Refrigerate for 2-3 hours. Further, pink salmon with onions can be consumed. It can be eaten with hot boiled potatoes, added to pasta or cold salads.

Bon Appetit!

A simple recipe for salting pink salmon with cognac

Cognac allows you to get a brighter color of meat, acts as an additional preservative and increases the density of fish fillets. During the cooking process, the alcohol evaporates and is not felt in the final dish.

Cooking time: 1 hour.

Servings: 4.

Ingredients:

• Pink salmon (fillet) - 400 g;
• Salt - 2 tbsp. l .;
• Granulated sugar - 1 tbsp. l .;
• Cognac - 1 tbsp. l .;
• Vegetable oil - 50 ml.

Cooking process:

1. Defrost frozen fish in the refrigerator, so pink salmon will retain all its useful properties.You do not need to defrost it to the end: while the fish is slightly frozen, it is easier to cut and cut it.
2. Trim the head and remove the entrails.
3. Remove the skin with a stocking.
4. Remove the ridge and rib bones with a knife, leaving the fillet.
5. Cut the fillets into thin slices. The thinner the fish is cut, the faster it will be salted. For the recipe, you need about one fillet weighing 400 g.
6. Add salt and sugar, brandy to warm water. Stir until all components are dissolved and combined. Pour pink salmon pieces with this marinade for 10 minutes.
7. Remove the fish from the brine, pat dry with paper towels.
8. Fold the pieces into a container in layers, grease each layer of fish with odorless vegetable oil. After 30 min. can already be eaten.
9. The finished pink salmon turns out to be of a beautiful rich pink color and is not inferior in taste to expensive red fish from the store.

Bon Appetit!