Almost every holiday table has traditional sandwiches with red caviar or salted fish. In addition, if you decide to make sushi at home, then certainly you can not do without a delicious red fish.
But how to salt salmon yourself? Cooking slightly salted fish at home is not at all difficult. The most important thing is to take a fresh whole carcass with a head for salting. Trout, pink salmon or salmon are best suited for this. If you use frozen fish, in this case you need to leave it for a while until it thaw. Doing this with a microwave is not recommended. So, we will consider how to salt salmon quickly and tasty.
Recipe number 1
First you need to pick up enameled or glassware in which salmon will be salted. Do not use a metal container for this, as it can spoil the taste of the fish.
Products for salting per 1 kg of salmon:
Large iodized salt;
Sugar;
Spices for fish - pepper, bay leaf, herbs;
Salmon - 1 kg.
Initially, it is necessary to cut the fish, cleaning it from scales, cutting off the tail, fins and head. From these parts, you can cook excellent fish soup or broth. Then cut the carcass along the line of the spine and pull out the bones. After that, prepare to dare salt and sugar in a ratio of 3: 1, so that you get about 3 tablespoons. Add spices and herbs here, then grate the salmon with the mixture. Now wrap the fish in cheesecloth and place it in a container where you plan to grease it. You can also put on top of a 2 or 3 liter jar as a load. Then leave the salmon for a couple of hours to infuse at room temperature, and then place in the refrigerator. Within a day you can enjoy its wonderful taste. Here's how you can tasty salted salmon at home.
Recipe number 2
This method is also very simple. Ingredients:
Coarse salt - 2 tablespoons;
Sugar - 1 tablespoon;
Seasoning for salting - 1/2 tablespoon ;
Lemon;
Red fish (salmon, pink salmon, Nekra, chum salmon, trout) - 1.2 kg.
First you should rinse the fish well and clean it from the entrails. After that, wash it and wipe dry with a napkin. Divide the carcass along the ridge and cut into portions. Now you need to mix all the ingredients for salting and grate the fish well from all sides. Then sprinkle a little with lemon juice and put the fish in an enameled bowl, pressing on top with a load. The fish is infused for a day or a day and a half, after which an excellent snack is ready to eat. Now you know how to salt salmon yourself.
Recipe number 3
This method of salting, unlike the first two, contains vinegar and onions. Structure:
Salt - 2 tablespoons;
Black pepper - 5-7 peas;
Bay leaf;
Vinegar - 1 tablespoon;
Vegetable oil;
Onion - 1 head;
Water - 0.6 L;
Salmon fillet - about 1 kg.
First you need to separate the fish meat from the skin and cut it into pieces, then place it in a container. Prepare the brine in a separate bowl. To do this, pour water into the container and dilute the salt in it. Pour the salmon with the resulting brine and place under oppression for a couple of hours. Then drain the water and pour another, while mixing a glass of water with a spoonful of vinegar. Now leave the fish for 7 minutes in this solution and drain again. Then cut the onion into rings and mix it with pepper, oil and bay leaf. Sprinkle the salmon with the mixture and leave for about 19. Now you can enjoy the delicate taste of red fish. And if you still do not know how to salt salmon quickly, then this is the method that will suit you. Enjoy your meal!
Recipe number 4
Salmon salting products:
Salt - 4-5 tablespoons;
Sugar - 3 tablespoons;
Salmon fillet - 1.3 kg;
Dill Greens - 220 g
Mix sugar and salt, then grate the fish fillet mixture. Rinse the greens, then dry it, after which part of the twigs lay on the bottom of the salting container. Then put the fish slices with the skin down in the same container, and put dill branches on top. Thus lay out the entire salmon, shifting greens. After that, crush a little fish with a load and leave it for about 7-8 hours in the room. Then put in the refrigerator for two days.