After going to the store, where an eye-catching piece of salted salmon caught my eye, there is often a desire to return and buy it. But here the price becomes a decisive factor that does not allow this. Fortunately, there is an alternative: you can buy fresh red fish and learn how to salt salmon yourself.

How to salt salmon in a dry way

The dry method of salting is most popular because of the inability to salt the fish.

She will take only the amount of seasoning that she needs. To salt salmon with a similar method, the following components are needed:

  • 1 kg fillet;
  • 30 g of salt;
  • 20 g of sugar;
  • various spicy spices if desired.

Progress consists of the following actions:

  1. In a small bowl all bulk ingredients are mixed.
  2. The filet is washed, dried and rubbed with the mixture.
  3. Then the salmon is placed in a container, which is left for 2 hours on the table, and then moved to the refrigerator.
  4. After a day, thin slices for sandwiches are cut from the salted fillet.

Tip. If you are afraid to “clog” the aroma and taste of red fish with seasonings, you can exclude them by adding only salt and sugar to taste.

Cooking in the marinade

The same simple method of salting, but requiring more time, is the ambassador in the marinade.

To prepare the latter, which is planned to be used on 1.5 kg of salmon, you need:

  • 1 liter of water;
  • 50 g of salt;
  • 15 g of granulated sugar;
  • 15 ml of vinegar;
  • 2 bay leaves;
  • 7 peas of pepper;
  • some coriander.

Preparation Scheme:

  1. Steaks are prepared from a piece of fish, which are washed well and left on paper towels to dry.
  2. Water is poured into the pan, brought to a boil.
  3. All loose ingredients and seasonings are laid out in boiling liquid.
  4. Pieces of salmon are placed in a container where they are poured with a cooled marinade.
  5. The fish goes to the refrigerator.

Start tasting red fish should be no earlier than 48 hours later, for which it should acquire the desired taste.

Lightly salted fish with lemon

As a rule, in stores salted salmon is sold in vacuum packages, after having gone through salting in a standard marinade. However, in the kitchen no one limits the imagination of the culinary specialist.

To execute this recipe, you will need:

  • 2 pieces of fillet with a total weight of 1 kg;
  • 50 g of salt and sugar;
  • spicy spices;
  • lemon.

To pickle red fish, having received a delicacy with a piquant taste at the exit, the work is done as follows:

  1. To begin with, a sugar-spicy mixture with the addition of salt is prepared.
  2. Juice is squeezed out of the lemon.
  3. The bottom of the container is covered with a loose mixture, on which, with the skin down, the first half of the fillet is laid out.
  4. The fish is sprinkled with a mixture and sprinkled with juice, after which it is covered with a second half, which is processed in a similar way.
  5. The container is hidden in the refrigerator for 2-3 days.

Red fish, salted with lemon, is great for creating all kinds of salads with the addition of seafood.

Delicious salted salmon instant

If the holiday is just around the corner, and I wanted to serve sandwiches with red fish to the table, you can use the following recipe, which provides an express ambassador.

Required:

  • 2 kg fillet;
  • 100 g of salt;
  • 55 g of sugar.

Steps for creating the foundation for future snacks:

  1. The filet is freed from the skin and cut into small pieces.
  2. Bulk components are mixed in a separate container.
  3. Salmon is rolled in a mixture and placed in a pickling container, in which it is left for 2 hours under oppression at room temperature.

Attention! If you put the container in the refrigerator, the salting time will increase by 2, or even 3 times.

Norwegian fish

Traditionally in Norway, salted red fish is served by Christmas.

The recipe requires:

  • 1 kg of salmon;
  • 100 g of salt;
  • 55 g of sugar;
  • 100 g of dill;
  • Lemon
  • an orange;
  • ½ stack of vodka.

Working process:

  1. If the fish is not cleared of bones, for starters they are taken out, and then the fillet is washed and dried.
  2. Salt and sugar are mixed, after which the salmon is rubbed with this mass.
  3. Zest is carefully cut from citrus, which is chopped together with dill.
  4. In a container for salting, a “pillow” of greens with zest and salmon is laid out in layers.
  5. Each layer is sprayed with vodka.
  6. In the finals, a load is set for the fish, and then the container is put into the cold for 12 hours, after which the loin parts are turned over and continue to be marinated for the same time.

Before use, the fillet pieces are cleaned off all the remains of the marinade. And as an addition to fish, sauce is served from a spoonful of Dijon mustard, 5 g of sugar, 5 ml of vinegar and ½ cup of sunflower oil.

How to salt salmon caviar

If you were lucky enough to get a salmon with caviar, then you should use the recipe for its salting at home.

Ingredients:

  • 1 liter of water;
  • 50 g of salt;
  • 3 bay leaves;
  • 2 peas of allspice.

Cooking method:

  1. Caviar is scalded with salted boiling water, being placed in a colander with cells capable of "skipping" eggs.
  2. The product is wiped so that the film remains in the container.
  3. Of the above components, marinade is prepared on the stove, which, after cooling, is filled with peeled caviar.

After a day of being in the refrigerator, caviar can be served on the table, spread on bread, or used to create a variety of salads.

Salted Fish Belly

Salted salmon belly is an excellent beer snack, which is also useful.

To prepare it yourself, in addition to the basic ingredient of 500 g, you will need:

  • 10 g of salt and sugar;
  • 15 ml of vinegar;
  • 10 peas of allspice;
  • 5 g ground black pepper;
  • 250 ml of water.

The steps for creating a dish:

  1. The abdomen are well washed and cleaned of scales.
  2. Prepared ingredients are placed in a container where they are sprinkled with salt, sugar and pepper, poured with a solution of water and vinegar.
  3. Everything is thoroughly mixed, put under oppression and transferred to a cool, darkened place for 48 hours.
  4. When the specified time has passed, the brine merges from the container where the abdomen salted, and the contents are served to the table.

Optionally, when serving, you can sprinkle a snack with lime juice, which gives a little piquancy.

Whole salmon salting

The recipe is suitable for salting small salmon weighing 2-2.5 kg.

In addition to the main ingredient, you will need:

  • 150 g of salt;
  • 70 g of sugar;
  • as desired spices.

Sequencing:

  1. First, the head and tail are removed, then the fish is gutted.
  2. After the carcass is well washed with boiled water.
  3. Pre-dried fish is rubbed with a mixture of salt and spices, and then wrapped with cling film.
  4. After 3 hours at room temperature, the salmon is removed in the cold, where it is left for 12 hours.

Important! Rinse the carcass when preparing with running water is not worth it, as this can significantly reduce the shelf life of the delicacy.

If you want to enjoy a healthy delicacy rich in nutrients, in the form of a piece of salted salmon, it is easy to cook it yourself, while saving a certain amount.

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