Salmon is a very expensive fish variety that has recently become popular among many people. A variety of dishes are made from this product: steaks, casseroles, rolls and much more. Many housewives probably wondered how to salt salmon at home, so that it turned out to be really tasty and healthy.
General recommendations for working with fish
As a rule, salmon salting comes from the loin portion of the fish, however, tummies can also be very tasty. In particular, they are best consumed as a beer snack.
Note! Buy only fresh fish, never risk your health and do not eat a product that may raise questions about its quality.
Many inexperienced cooks are afraid to add a large amount of salt, worrying that the fish may be salted. As a result, additional salting is performed, which significantly takes time. However, it is extremely difficult to salt this product. Salmon is a very oily fish, so it absorbs a certain amount of salt, and all the excess remains on its surface. Therefore, you can remove excess salt with a knife, and the fish itself will have an unrivaled taste.
Lightly salted salmon retains all beneficial substances and amino acids. Therefore, it has all the same useful substances as fish, steamed or in the oven.
Classic recipe
This is a classic recipe for salting salmon at home quickly and tasty. To prepare 500 g of salmon, you should take this amount of additional ingredients:
- 3 tablespoons of salt (it is recommended to use sea salt, but if this is not available, then you can use ordinary stone);
- ¾ tablespoons of sugar;
- a small amount of fresh dill.
Experienced cooks also add about 50 ml of vodka, it helps the fish to reveal its taste much better. But this ingredient is no longer in the classic recipe for salting salmon. Therefore, decide on your own whether to add vodka or not.
How to cook
The salting process itself is very simple. In a small container, you need to mix the salt with sugar, then grate the fish thoroughly. Add vodka if necessary. On the bottom of a small container, put half of the dill, lay the fish on it and drop the remaining greens on top. Cover the fish and set aside for 3 hours.
If you have absolutely no time and salted salmon is needed right now, then in this case you can take the fish and cut it into thin slices, about 1 cm thick. Carry out the same salting procedure, in which case the fish will be ready for use in a few minutes. Before use, excess salt will need to be removed from the product.
How to tasty salted salmon in brine
This method of processing fish will be longer, but in this case it turns out more fragrant and tender. The product is evenly coated with salt, so this method is considered more correct and tasty.
To cook salted salmon in a marinade, you will first need to prepare the following products:
- salmon - 1 kg (meaning pure fillet, but as already reported, you can use any other part);
- 1 liter of water (depending on the weight of the fish, the required amount of water also changes);
- 4 tablespoons of salt and sugar;
- 1-2 pcs. bay leaf;
- a few peas of allspice and black pepper.
If available, then in a pickle, you can put a sprig of rosemary and a little fresh dill.
Cooking process
Pour the necessary amount of liquid into the pan, add all the remaining necessary ingredients (except for the fish itself). Bring the water to a boil and cook over low heat for several minutes. After that, turn off the heat and set the brine aside.
Remember! The liquid in the pan should be completely cooled, its temperature cannot be higher than room temperature, otherwise the fish will turn out not salted, but stewed, that is - half ready.
Cut the fish into pieces convenient for you, put in a deep, small container and pour in the previously prepared brine. Tighten everything with cling film and refrigerate for 12 hours. If you are in no hurry, then the fish can be in the marinade for 1 day, so it is better to let the product be fully marinated.
Now you know how to salt the salmon in the marinade so that it turns out really tasty.
Fish with honey and spices
This recipe for salmon is significantly different from everyone else, the final product has a very unusual taste and aroma. This method of salting is often used precisely in home-made salting of fish; it is hardly possible to find salmon cooked according to this recipe in the store.
List of necessary products for salting red fish:
- fresh salmon - 500 g;
- a tablespoon of honey (before use it must be melted in the microwave or in a water bath);
- 3 tablespoons of sea salt;
- 10 peas of ordinary black pepper and as much allspice;
- various greens;
- two bay leaves and a teaspoon of vinegar.
When all the ingredients are at your fingertips, you can begin to pickle. Melt the honey in a small cup, add salt and vinegar there, stir everything thoroughly. Grate the main product with the resulting mixture, you need to intensively rub all the ingredients with your hands. Spread a large amount of cling film on the table and put fish on it.
Sprinkle salmon fillet soundly with various kinds of pepper, put on top a few bay leaves and greens rubbed in the palms. Wrap the product very tightly in a film and refrigerate. After 24 hours, you can get the fish, cut into small slices and serve. It is recommended to everyone who likes to receive unusual taste sensations.
Here were presented three basic recipes for salting salmon, all of which are very diverse. Therefore, it is recommended to try these methods of preparing slightly salted salmon.
Despite the fact that the fish is salty, it is not recommended to keep it in the refrigerator for a long enough time. This product can be at a temperature of about +4 degrees for no more than 10 days, after this time the use of salted salmon becomes incredibly dangerous for your health. In the freezer, the fish can be stored for 4-5 months.