There are several ways to pickle salmon. Each of them is interesting in its own way. Whichever method you choose, after 1-2 days you can already enjoy the spicy taste of salted salmon.
It is necessary
- For the first way:
- - 1 kg of salmon;
- - 4 tbsp. l. salt.
- For the second way:
- - 1 kg of salmon;
- - 2 tbsp. l. salt;
- - 1 tbsp. l. Sahara.
- For the third way:
- - 1 kg of salmon;
- - 3 tbsp. l. salt;
- - 2 tbsp. l. Sahara;
- - 1 tbsp. l. vinegar.
Instructions
Step 1
It is recommended to use the fish fillet for salting. However, some people prefer to use steaks or bellies. Whatever you choose, rinse the fish with water before salting, remove excess moisture with a napkin. If you bought unpeeled fish, carefully cut off the head and gills, then thin it. You need to cut the fish using a special knife. The salmon should be cut along the spine, starting from the part where the head was. The spine should remain on one part - it must be carefully removed. You also need to remove the abdomen. Further, for salting, you can use one of three methods.
Step 2
The first way. To cook salted fish using this recipe, you do not need to remove the skin from it. Sprinkle the prepared fillets with coarse salt or sea salt. Salmon is a fatty fish, so it is difficult to oversalt it - it will absorb as much salt as needed, so it is better to add more than less. Place the fillets in a paper towel and refrigerate for at least 12 hours. Taking the fillet out of the refrigerator after a specified period of time, you can see the salt residues, which can be easily removed with a knife or napkin; you do not need to rinse the salt with water. The fish can be consumed immediately.
Step 3
Second way. This method involves cooking fish in portions. Cut the salmon into small pieces. Fish trimmings are also suitable for salting. Sprinkle the fish with a mixture of salt and sugar and put it under pressure for several hours in the refrigerator. This is the fastest way to cook salted salmon.
Step 4
The third method involves pickling with brine. Dissolve sugar and salt in water and bring to a boil. You can add herbs or bay leaves to taste. Next, pour in the vinegar and remove from the stove. When the brine has cooled, strain it. Pour the pieces of fish with filtered brine. Put it in the refrigerator for a day if you want the salmon to be slightly salted, or for two days if you like more salted fish.
Step 5
There are other recipes for salting salmon, for example, using lemon juice or brandy. To do this, rub the fish fillets with a mixture of pepper, sugar and salt, put in a plastic container, sprinkle with lemon juice or brandy, then close the lid and refrigerate for 1-2 days. Every 12 hours, you need to turn the fish over and change the upper pieces in places with the lower ones. So the salmon is saturated with brine evenly and salted much better.
