No. 1. Lightly salted salmon – classic
- fish (fillet) - 1 kg.
- granulated sugar - 20 gr.
- salt - 40 gr.
Lightly salted salmon cooked at home is considered a classic. We offer a step-by-step recipe.
1. Mix the bulk ingredients together, you can add a little freshly ground black pepper to them.
2. Select a container in which the salting will be carried out. Pour some spices into it and place the first sirloin skin side down.
3. Sprinkle with the mixture and place the second piece of fish. Add the remaining dry marinade again.
4. Close the container or stretch the film over it. Keep the fish refrigerated for at least 12 hours.
5. During the process, juice will be released, which must be drained after cooking. Taste the salmon, removing any remaining spices from the surface.
Gravlax classic - popular recipe
This recipe is used to salt salmon in Scandinavian countries. Previously, the ancient Svei called the method of salting - buried. The word itself suggests that the fish were buried in something. Yes, they hid salmon in the ground or sand. First they rubbed it with various spices and salt, then buried it. With the advent of refrigerators, cooking technology has changed, which we will get to know in detail.
I have:
- salmon fillet - 1.2 kilograms;
- coarse sea salt - 3 tablespoons (without top);
- sugar - 2 tablespoons;
- ground black pepper - 2.5 teaspoons;
- dill greens - as needed or 1 large bunch.
Preparation
Take fatty salmon, the fresher the better. If it is frozen, then thaw it a little and cut it into fillets with skin, but without rib bones. Cut into pieces of approximately 500-600 g. The pulp with red flesh should be dense and bright in color.
Mix coarse sea salt with sugar and ground pepper. Sprinkle the pieces generously on all sides. Next, take the foil, spread it out, lay out the dill branches, then the pieces of fish, placing them on top of each other. Place soap and dill between them too. If desired, you can also sprinkle with chopped dill. We pack it and place it on the refrigerator shelf.
Leave for about 48 hours. The fish will be well soaked and ripe. Using a sharp knife, clean the fish from the salt mixture and cut into slices. Glavax can be used to make sandwiches, holiday snacks, and for beer lovers it is divinely delicious!
No. 2. Salmon salted with honey
- fillet - 1 kg.
- honey - 20 gr.
- salt - 60 gr.
Since you can salt salmon with honey, we recommend using this variation at home. Tasty and fast!
1. Mix honey with salt and grind well. Distribute among fillets. Place the fish in a salting container. Keep in the cold for 1 day.
2. A day after the start of manipulation, turn the pieces over so that the resulting brine saturates the fillet evenly.
3. Next, repeat the steps, wait another day. This way you salt the fish well, it will be stored longer.
No. 3. Salmon, dry salted
- granulated sugar - 30 gr.
- coarse salt - 40 gr.
- fillet - 1 kg.
- seasonings - to your taste
Salted salmon will please everyone without exception. You can make it at home very quickly. Here is the prescription.
1. Rinse the fillet and then pat dry with napkins. Combine the bulk ingredients, you can add spices at your discretion.
2. Rub the pieces very thoroughly and evenly. Wrap in film or place in a container.
3. Close the container with the contents and keep it in the kitchen for 2 hours. After the allotted interval, transfer to the cold and wait 1 day.
No. 4. Salted salmon in soy sauce
- fillet/steaks - 0.3 kg.
- lemon juice - from 0.5 fruits
- soy sauce - 30 ml.
- water (boil and cool) - 125 ml.
- cognac - 20 ml.
Before you salt salmon, you need to prepare it at home. This is the only way to make a tasty and quick snack.
1. Preparatory steps include rinsing, drying with tissues and removing the skin. If you take a steak, it must be removed from the backbone and skin.
2. Chop the sirloin into slices of equal size for proper salting.
3. Combine all ingredients according to the recipe, with the exception of fish. Place salmon pieces into the mixture and keep in the cold for at least 5 hours.
No. 5. Salted salmon with oranges in a bag
- granulated sugar - 10 gr.
- fish fillet - 0.5 kg.
- orange - 1 pc.
- salt - 30 gr.
If you are looking for a way to salt salmon, we suggest salting it at home with an orange. It turns out very tasty!
1. Add salt to granulated sugar and rub the fish pieces with this mixture. Chop the oranges into slices.
2. Place a few citrus slices in a bag and place the fish on top. Cover with cellophane and place in the freezer for 6 hours.
3. After the specified period, transfer the salmon from the freezer to the refrigerator and leave for another 10 hours.
Video recipe for salting salmon in beets
And finally, an unusual solution for salting fish. We will add beets, ginger, orange and vodka. I haven't tried this method yet. But I liked everything about the plot. So I will definitely try this variation in the near future.
You will need: salmon - 1 kg; salt - 4 tablespoons; sugar - 3 tablespoons; ginger - 1 tablespoon; orange zest - 1 tablespoon; beets - 200 grams; dill - half a bunch; vodka - 50 ml.
In my opinion, in today’s selection, I have collected the best recipes for preparing lightly salted salmon at home.
If you don’t have time to bother, choose pickling with salt and pepper; if you want to experiment, then add onion, orange, beets or vodka. All the recipes are not complicated, I’m sure everything will turn out very tasty! Bye everyone.
The peculiarity of salmon is that it is almost impossible to over-salt it. She is very fatty and will not take more salt than necessary. You can pickle salmon in several ways: in brine, dry method or mixed, each has its own advantages and disadvantages, and the taste of the original dish may differ.
Ready salmon can be used to prepare appetizers, sandwiches and salads; it will decorate the holiday table.
Salmon is quite easy to prepare, but nevertheless, if you break some rules when salting, you can significantly spoil the taste. To prevent this from happening, you need to follow some recommendations:
- do not salt fish in a metal container, as it can absorb the smell and taste of the metal;
- When salting whole salmon, be sure to make cuts so that the salt permeates the carcass evenly;
- cut off the head, it will not be completely salted, but a delicious fish soup will come out of it;
- There is no need to remove the skin from the carcass; it will make the fillet more juicy;
- In order for the fish to cut well after salting, it can be put in the freezer for a while (but not frozen).
The taste of the finished product will depend directly on the quality of the salmon. When buying a carcass, you need to pay attention to its freshness, it should be:
- no unpleasant odor;
- bright color without yellow or white tint;
- without slippery coating;
- with clear eyes (cloudy indicates staleness).
You can also brine a frozen carcass, but fresh one usually turns out tastier.
When buying fish, you need to make sure that it has not been frozen several times. This is evidenced by the yellowish fins.
Salmon is an expensive product, and in order not to spoil it, you need to follow these rules, then it will turn out tasty and healthy.
This method of salting fish is very quick and simple.
To cook salmon according to the classic recipe, you will need:
- salmon (fillet or pieces) - 500 g;
- sugar - 3 tbsp. l.;
- fresh dill - 50 g;
- salt - 3 tbsp. l.
- 1. Wash the fish fillet and dry with a napkin.
2. Chop the dill, combine it with sugar and salt and wipe the carcass with the mixture.
3. Place in a salting container, leave under pressure for 6 hours, then remove the weight and place the fish in the refrigerator for another 24 hours.
No. 6. Salted salmon with vodka
- coarse salt - 90 gr.
- fillet - 1 kg.
- granulated sugar - 15 gr.
- dill - 20 gr.
- vodka - 20 ml.
Consider how to salt unusual salmon with vodka. At home, the snack will be tasty and quick.
1. Cut the skin off the loin. If necessary, remove excess moisture with paper towels.
2. Combine the bulk ingredients and pour in the vodka. The result should be a kind of mush.
3. Rub the fillet with the mixture and place in a bag. Sprinkle the fish with finely chopped dill. Tie the plastic and refrigerate for a day.
No. 7. Salted salmon bellies
- granulated sugar - 6 gr.
- salmon bellies - 0.5 kg.
- ground black pepper - 2 gr.
- sea salt - 40 gr.
- peppercorns - 4 pcs.
- laurel - 1 pc.
Salted salmon bellies taste virtually no different from the delicacy we made earlier. Pickling them at home is as easy as shelling pears.
1. Clean the bellies from scales and skin. Get rid of any fins if present. Rub with all the dry ingredients from the recipe.
2. Add peppercorns and broken bay leaf. Place the workpiece in the container and install the pressure.
3. Place the bellies in the cold for a day. After the specified period, taste the aromatic snack.
No. 8. Salmon, salted quickly
- salt - 120 gr.
- fillet - 2 kg.
- sugar - 50 gr.
Before salting salmon, cut it into fillet pieces at home. You can also purchase ready-made fillets. In any case, the snack turns out tasty and quick.
1. Remove the skin from the fish and pat dry with a towel to remove excess moisture. Chop the fillet into small pieces.
2. Roll in a mixture of salt and sugar. Place the fish in a container for further storage.
3. Wrap the container in cling film and leave the product at room temperature for 3 hours. Taste it.
Video: how to properly salt red fish at home
All the recipes I have collected have been tried and tested for a long time. I suggest you watch how the author of the video salts red fish. Never refuse good advice from experts. Bon appetit!
Red fish is a classic aristocratic appetizer. Moreover, it is not only tasty, but also healthy, because it contains so many useful substances! And if the fillet is also cooked correctly, it is simply impossible to tear yourself away from it.
One of the common options for preparing fish is salting. By spending half an hour in the evening, by the morning you can get a wonderful treat that will be appropriate both at a family dinner and while relaxing with friends while drinking alcohol.
Therefore, today I propose to address the issue of cooking lightly salted salmon.
To prepare lightly salted salmon, it is better to use fresh fillet. Thawed fish no longer has such a rich taste and the result may even disappoint you.
Below are some simple recipes for cooking fish at home. Such a treat will be appreciated by guests of any event, and you will definitely find yourself in the attention of those who want to repeat the dish.
Moreover, such a snack is considered universal, because you can eat it not only on its own, but also make a filling for sandwiches, and also add it to salads.
No. 9. Salted salmon with lemon
- sugar, salt - 80 g each.
- fish fillet - 1 kg.
- lemon - 1 pc.
How to salt salmon? Follow the instructions at home to ensure everything works out. The lemon recipe is simple.
1. Mix bulk products and pour into the bottom of a glass container. Do not remove the skin from the fillet.
2. Place fish skin side down. Sprinkle with lemon juice. Time it for 2 hours and leave the fillet in the kitchen.
3. Then transfer to the cold for 2 days. Before serving, wipe with a napkin and cut into pieces.
Salted fillet
Salting salmon fillets is quite easy, given that this fish is juicy and quite fatty. Its meat easily absorbs the amount of salt that is needed, so it is almost impossible to over-salt it, but you can easily under-salt it.
You can properly salt salmon fillet if you first stock up on the following ingredients:
- salmon fillet – 500 gr.;
- a couple of spoons of salt.
If the fillet is frozen, then I first defrost it on the bottom shelf in the refrigerator for several hours.
After the fish is completely ready for processing, I begin to prepare it:
- I divide the pulp into two equal halves and dry them with a paper towel.
- I sprinkle each half with a tablespoon of salt and then place them together.
- I wrap the fillet halves in a paper napkin, on top in a plastic bag and put them in a plastic container with a lid.
- I keep it in the cold for 13 to 17 hours, no longer recommended.
- After the expiration date, I take out the salmon and carefully clean off all the salt with a small brush.
Such fish should not be washed, as it will become watery and the taste will deteriorate. Simply remove the salt and serve by cutting into small pieces.
Tip: You can replace regular table salt with sea salt. This way the fish will become even tastier, as it will restore its sea aroma.
Important: I salt whole fish in a similar way. I determine the amount of salt based on the total weight: 4 tablespoons of salt per kilogram of fish. I sprinkle salt on the fish, making sure to pour it into the gills, leave it in a cool place for half a day on one side, and turn it over for 12 hours on the other side. After a day, I clean off the salt and cut the finished salmon into portioned pieces.
No. 10. Salmon salted in spicy brine
- salt - 60 gr.
- water - 1 l.
- bite - 20 ml.
- allspice peas - 6 pcs.
- steak - 1.5 kg.
- laurel - 3 pcs.
- granulated sugar - 20 gr.
- coriander - 4 gr.
When deciding how to salt salmon, consider using brine at home. According to this recipe, the appetizer is prepared tasty and quickly.
1. Remove the skin from the fish and rinse. Chop into pieces. Boil water and add all the spices except vinegar.
2. Boil the mixture for several minutes and pour in vinegar. Mix everything thoroughly. Wait for the liquid to cool completely.
3. Place the steaks in a suitable container. Strain the marinade and pour into the fish. Store the product in the cold for 2 days. Taste it.
Salted salmon will decorate any table. This appetizer is considered a delicacy and will definitely not leave guests indifferent. Prepare fish according to one of the presented variations to pleasantly surprise everyone.
Salting salmon in brine (wet method)
You will need:
- red fish steaks – 1.5 kilograms,
- water – 1 liter,
- salt – 3 tablespoons,
- sugar – 1 tablespoon,
- vinegar - 1 tablespoon,
- bay leaf – 2-3 pieces,
- allspice – 5-7 peas,
- coriander - to taste.
Cooking method
- We clean the salmon from scales and rinse thoroughly in cold water. Cut into portions.
- Pour water into a saucepan and bring to a boil.
- Add sugar, salt, bay leaf, pepper and coriander to boiling water.
- At the very end, pour vinegar into the brine and remove from heat.
- Place the fish in a container.
- Pour in the cooled marinade, which must first be strained.
- We put the fish in the refrigerator and, licking our mouths, wait a couple of days. This is exactly how long it takes for the salmon to be ready. Bon appetit!
