Salted pink salmon

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to make delicious salted pink salmon at home? Prepare the necessary ingredients. Any pink salmon is suitable for salting. Frozen must be thawed first. How to do this correctly, read the article below the steps. You can immediately buy ready-made fillets. Cut a small onion into rings or half rings. Take refined, odorless oil. Use only coarse salt. Extra and iodized salt are not suitable.

2. STEP 2

   

   Make the brine. To do this, dissolve 4 - 5 tbsp in 1 liter of boiled water at room temperature. with a heap of coarse pickling salt, mixing everything well

3. STEP 3

   

   The brine should be saturated, since salt varies, there is a proven way to determine the readiness of the brine. When the salt has completely dissolved, place a slice of raw potato into the water; if it floats on the surface, then everything is correct. If necessary, add more salt and wait until it is completely dissolved. In the photo, for clarity, a jar of plain water and the same slice of potato are drowning in water.

4. STEP 4

   

   Be sure to rinse the fillet with cool water, let the water drain, but do not dry it. Start salting immediately.

5. STEP 5

   

   Place the fillets in a suitable container and fill with brine so that the fish is completely hidden. Place a small weight on top to prevent the fillet from floating. Cover with a lid and leave for 1 hour at room temperature. It is convenient to use a food-grade plastic container or glass jar. It is better to pour through a fine sieve to prevent the ingress of undissolved particles and impurities. For 2 fillets I needed almost 600 ml of brine, but it depends on the fish and container.

6. STEP 6

   

   After an hour, drain the brine; do not rinse the fish. Cut the pulp into slices, cutting off the skin with a sharp knife. You can cut the pieces together with the skin, but then you need to cut it a little wider, here it is according to your desire. I like thin slices without skin or bones.

7. STEP 7

   

   Now place the fish slices in another container. To balance the taste, I sprinkle them with a pinch of sugar, this is optional, but the taste is richer this way. Then lay out the onion rings and pour oil over everything. Repeat all layers, the top layer is fish, completely covered with oil. A 500 ml container was enough for 2 fillets weighing 400 g. Cover tightly and refrigerate overnight. You can try the fish earlier, but it is still better to give it time to ripen, ideally this is a day.

Comments on the recipe

Elena Pankina

03.09.2023

4.9

We love red fish in any form. And salted pink salmon at home is something incredibly tasty! I previously defrosted the pink salmon, cut it in half and filleted it. I also removed the skin immediately and cut it into portions. I dissolved 5 tablespoons of salt in a liter jar, cut the onion into half rings. I put the fish in a bowl, filled it with water, covered it with a plate, put a jar of water as a load and left it for 1 hour at room temperature. .Then I transferred the pieces of fish into a container, sprinkling them with onion half rings and adding vegetable oil. I closed the container and put it in the refrigerator overnight. And in the morning I cut it into thin slices and put it on pieces of loaf, greased with curd cheese. The pink salmon in brine pieces turned out to be very tasty, tender, lightly salted, and in combination with curd cheese and even coffee, unreal yummy! Many thanks to the author of BLUE-EYED for such a simple and very tasty recipe!

Bun

03.09.2023

4.7

I liked the recipe. Thank you Try this method too.

Check mark

03.09.2023

4.5

I always salt mackerel, but I haven’t tried pink salmon. Great idea and detailed recipe. Thanks to the author! I found a similar video instruction

Tateee

03.09.2023

4.9

I salt pink salmon all the time, I tried this recipe in brine in pieces, I liked it, the main thing is that salting the fish is quick, I also add black pepper and bay leaf. I even have photos somewhere, I’ll post them when I find them.

Elena

03.09.2023

4.6

I’m also a fish lover, I salt it myself all the time, I’ll try salting it this way, thank you

Julia

03.09.2023

4.8

A very interesting way to determine the concentration of brine! I'll take note. I have long wanted to find a similar recipe for salting with butter, and here it is. Sveta, as always, you describe everything specifically and clearly down to the smallest detail! Thanks for the recipe!

Varvara

03.09.2023

4.9

Thanks for the interesting recipe, everything turned out great. The truth is that it was not pink salmon that I had, but coho salmon. But I think this is not very important. The main thing is tasty and quite simple.