How to Salt Salmon at home

Salmon is considered one of the most delicious fish species. That's just a pity that in slightly salted form it is quite a cheap product and not everyone can afford. To save money, you can buy frozen or fresh fish and salt it yourself. After one frost, the salmon remains all the same delicious. Do not know how to salt salmon at home? Let's look at the article.

Right choice

When you buy fish, pay attention to how fresh it is. Fresh salmon does not have a specific smell of fish, it smells rather pleasant, a bit like a cucumber. The pulp of fresh fish is dense and quickly returns to its original shape, if you press it with your finger, the bones to the pulp are tight, the skin is elastic and smooth.

Defrost the salmon is necessary on the bottom shelf of its refrigerator. But such a "tool" habitual to everyone, like water (especially hot) is not the best way to defrost. After you wash the fish, arm yourself with a sharp knife and from inside cut the carcass into two halves, thereby separating the ribs and ridge from the pulp. To make it more convenient to fish, make sure that you completely defrost it.

If you bought a fish carcass and do not know how to salt salmon at home, think, maybe you should not salt it all? Some part can be cooked in the oven, grilled or cooked a delicious soup.

How to Salt Salmon at home

So, let's consider how to pickle salmon: the first recipe .

The first way, with which you can do this: dry salting. Lay the fillet of salmon on a cutting board so that the skin is on the bottom. Now mix one spoonful of sugar, a spoonful of large salt and a teaspoon of ground black pepper. The resulting mixture must be grated on both sides, then folded in half, wrapped tightly in a towel and cleaned for 2 days in the refrigerator. Salted salmon can be stored for a week. When served to the table, it should be cut into thin slices, sprinkle a few drops of lemon juice and add greens.

The second way of salting is salmon in oil.

Before salting the salmon, the recipe of which is given further, remove the skin from the fish, pull out the ridge and all small bones, cut the fillets into plates about half a centimeter.

In order to salivate a kilogram of salmon, 3 teaspoons of salt will be needed. Put the cut strips in a bowl, pour in salt there and mix everything thoroughly. Then add half a cup of vegetable oil, mix again. Transfer the fish to a jar and put it in the refrigerator. After ten hours, the salmon will be eaten. If desired, you can add a little bit of vinegar, pepper and sugar.

The next recipe for salting salmon at home requires a lemon

For pickling, you need to take two halves of salmon, sugar and salt in equal quantities, a little ground pepper and any other spices. In order to salivate a kilogram of fish, you need to mix 3.5-4 tablespoons of salt and the same amount of sugar.

At the bottom of the dishes, pour in a mixture of sugar, salt and spices, lay one half of the fish so that the skin is on the bottom, sprinkle it with the next layer of the mixture, sprinkle with lemon juice, add any greens and bay leaf (if desired). The same thing needs to be done with the second half of the fish, just put it up with the skin up. After all the salmon is in the bowl, you need to put it in the refrigerator. In order to fish salted, two days will suffice.

If you like salted fish, you can eat it after the first day. Salted fish is pulled out of the brine, which will appear, remove the pickle and salted mixture, and soak the fish with a paper towel.

There is also a quick way to pick up the fish. After such salting, you can eat salmon almost immediately. So, you need a ground black pepper and a fine salt. Cut the fillet into thin strips, place in a bowl or bag, pour with pepper and salt, stir and leave for 45-60 minutes at room temperature. An hour later the fish is completely ready, you can add it to salads or make sandwiches with it.