Lightly salted salmon

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make lightly salted salmon at home? Prepare all the necessary ingredients. I used fresh trout for salting, but ready-made fillets are also suitable for this. Instead of trout, you can take any other red fish, such as pink salmon or salmon.

2. STEP 2

   

   Clean the salmon from scales, gut it, cut it. Cut off the head and tail; they will make an excellent fish soup or soup. We will take fillet from the middle part of the carcass for salting.

3. STEP 3

   

   Pour salt and sugar into the pan in a 3:1 ratio.

4. STEP 4

   

   Add cumin seeds. Stir the resulting pickling mixture.

5. STEP 5

   

   Dredge the salmon fillet on all sides in the mixture and fold into a book.

6. STEP 6

   

   Cover with a suitable plate (I took the same saucepan of a slightly smaller size) and place the weight - be sure to! Under pressure, the fish becomes elastic. Keep it warm for two hours, and then put it in the refrigerator for 2-3 days; during the salting process, you need to turn the fish over a couple of times.

7. STEP 7

   

   Then rinse the fish under running cold water, if necessary, if it is salty, keep it in water and soak. Dry with a kitchen towel and cut into thin slices. Place the fish slices on a plate, pour over lemon juice, garnish with lemon slices and dill and serve. Bon appetit!

Comments on the recipe

nadini

09.08.2023

4.8

A good way to pickle, thank you. I will also offer a recipe for pickled pink salmon with onions.

Natalia M

09.08.2023

4.8

My husband decided that he had to cook his own red fish for the holiday table). And he brought me a salmon steak. I had never worked with this kind of fish, so I started looking for a recipe on the website. I chose the recipe for lightly salted salmon because of its simplicity and clarity. I cut the steak in half, removed the backbone and removed the bones with special tweezers. Rubbed the fish with a mixture of sugar and salt. We don't like cumin, so we didn't use it. As instructed, I folded it into a book, put it under pressure and put it in the refrigerator for two days. Periodically, I turned the pieces over and drained the liquid. After the time had passed, I washed the fish, dried it with napkins and tried a piece. It was very interesting what happened). I liked the taste, just enough salt and sugar, so I didn’t soak it. The fish turned out dense, beautiful and very tasty! I made sandwiches with it.

Anna Chukaeva

09.08.2023

4.9

The perfect recipe. I made it, it turned out very tasty