Homemade lightly salted salmon - 21 cooking recipes

Choose the best proven recipes for lightly salted salmon on the interesting culinary Internet portal bestrecipes24.com. Try dry salting and pickling methods in unusual marinades, highlight the taste of unique fish with a variety of spices.

For salting salmon at home, the best option would be red fish fillet; it is easier to cut it beautifully and it will cook faster. Fresh fillet should have a light, pleasant fishy smell and must have elastic, firm flesh. If you fillet a whole fish carcass, you should carefully separate out the backbone, ribs and small transverse bones. It is better to preserve the skin. It is easier to cut fish meat from the skin, and it will retain its structure.

Interesting recipe: 1. Remove scales from the fish, remove the backbone and all small bones. Place skin side down in container. Sprinkle with cognac.2. Make a mix of salt, sugar, ground black pepper, coriander and cumin.3. Chop the laurel leaves by hand and sprinkle over the fillets.4. Reduce freshly squeezed orange juice by half. Cool.5. Pour juice over the fish. Leave to soak in a warm place for about an hour.6. Turn the fillet over with the flesh side down and leave for one day under slight pressure in the cold.7. After a day, remove the pressure, drain the liquid, turn the fish over and dry it in the refrigerator for another day.8. Serve the prepared lightly salted salmon to the table.

Helpful tips:• To make lightly salted red fish, you can use neither sugar nor spicy seasonings. Just coarse salt is enough.• You can serve fish salted using this method as an appetizer, adding it to side dishes, in salads, sushi or rolls, with sandwiches.• Cognac slightly tans the fish, and its flesh remains firm. And one more thing - cognac adds an unusual piquancy.