How to salt salmon at home - 8 step by step recipes

Salmon is a delicacy that will find a place on any table. Fish is incredibly healthy. With regular use, the work of the heart improves, brain activity is activated and youth is prolonged. All this is due to the unique composition and recipes for how to salt salmon at home.
During heat treatment, most of the nutrients are destroyed. For the sake of preserving the beneficial properties of salmon, it is recommended to smoke or salt.

Red fish is an expensive product. So that the money is not wasted, and the salted fish does not disappoint with its taste and aroma, carefully study the material below. Thanks to simple tips, you can easily and correctly cook salted salmon.

• Choose fresh fish for salting. It is not difficult to buy a chilled carcass. Just choose carefully. Unscrupulous sellers freeze fish in order to increase safety. After salting, such a salmon turns out to be dryish.
• If only frozen fish is sold, make sure it has not been frozen multiple times. The color of the fins will help with this. In a stale product, they are yellowish.
• Buy a whole carcass if you have the skills to cut fish. Otherwise, I recommend opting for a sirloin or a small piece of carcass.
• Salmon turns out juicy if coarse white salt is used for salting. Eminent culinary experts are encouraged to use sea or ocean salt.
• To give the taste of salted salmon spicy notes during salting, a variety of spices and herbs are added. Use your choice of spices based on personal taste. Ready-made kits are available for sale.
• Salt the salmon in a glass, plastic or enamel bowl. Metal containers are not suitable for this purpose, since the final product acquires a specific taste that does not bring pleasure.

As you can see, the rules are extremely simple, understandable and suitable for pickling mackerel and herring. If you take them into service, they will help you create a culinary masterpiece that will outperform any commercial counterpart in terms of taste and aroma.

Calorie content of salted salmon

It is impossible to overestimate the benefits of salted salmon. Fish is rich in melatonin, which is responsible for cell regeneration and normalizes sleep. The composition contains minerals that reduce the likelihood of heart disease, strengthen blood vessels and control cholesterol levels.

The calorie content of salmon after salting is 202 kcal per 100 grams.

Classic recipe

The classic technology for cooking salted salmon is considered the simplest. The result of the classic salting is the most tender meat, which is instantly swept off the table by households or guests.

Ingredients:

• Salmon fillet - 500 g.
• Salt - 3 tablespoons.
• Sugar - 3 tablespoons.
• Fresh dill - 50 g.

Preparation:

1. Rinse the fillet with water and dry with a paper towel, mix the salt with sugar, chop the dill.
2. Rub the prepared fish pulp thoroughly with a mixture of sugar and salt. Place the fish pieces in a salting dish. Put the first piece with the skin down, sprinkle with chopped herbs on top, put the second piece with the skin up.
3. Cover the salmon with a plate and place a jar of water on top. Leave for 6 hours, then refrigerate for 24 hours. After the time has elapsed, the dish is ready.

Video recipe

The fastest and most delicious recipe in 2 hours

A quick and tasty recipe for salting any fish, be it salmon, chum salmon, trout, salmon or mackerel. The result is tender, juicy and incredibly tasty. The household emptied the plate in a few minutes and plunged me into an ocean of gratitude. I achieved this result in 2 hours at home.

Ingredients:

• Salmon fillet - 2 kg.
• Sugar - 3 tablespoons.
• Salt - 6 tablespoons.

Preparation:

1. Remove the skin from the fish, rinse with cold water and pat dry with a paper towel. Cut the fillet into small pieces. In a small bowl, combine the sugar and salt.
2. Dip each piece of salmon in the resulting mixture. Place the fish in a salting dish. Cover the container with cling film and set aside for 2 hours.
3. After the time has elapsed, keep in the refrigerator for 15 minutes to cool.

If the fish is immediately refrigerated, it takes longer to salt. Add some garlic, onion, fresh dill, or any other spice to add a savory flavor to the finished dish. A matter of taste.

How to salt salmon in brine

Many people prepare red fish sandwiches for breakfast. To do this, they buy a ready-made salted product in the store, but salmon can be salted at home. Domestic fish is much healthier, more aromatic and tastier than a convenience store.

Ingredients:

• Salmon - 1 kg.
• Salt - 4 tablespoons.
• Water - 1 liter.
• Lemon juice - 2 tablespoons.
• Cloves - 2 pcs.
• Laurel - 1 leaf.
• Peppercorns - 3 pcs.
• Allspice - 5 pcs.

Preparation:

1. Rinse the salmon well with water and pat dry with a paper towel. If using a midsection or fillet, cut into thin slices.
2. Boil water, add spices, salt, cover and leave to cool completely. Pass the cooled brine through cheesecloth, discard the spices and add lemon juice.
3. Put the pieces of fish in a glass or enamel saucepan, cover with spicy brine. Cover with a plate and refrigerate for 24 hours.

Video preparation

Remove the finished fish from the spicy liquid, dry it slightly, cut into slices and have a gastronomic pleasure. If you plan to serve a treat on the holiday table, garnish with fresh herbs and lemon slices.

Dry salting of salmon

Salmon has only one drawback - its high cost. It is not necessary to buy a whole carcass for home pickling. Any store sells trimmings of red fish that are ideal for dry pickling.

Ingredients:

• Salmon pieces - 1 kg.
• Sugar - 20 g.
• Sea salt - 40 g.
• Ground white pepper - 5 g.
• Dill - 1 bunch.

Preparation:

1. Rinse the pieces of fish with water, remove the bones.
2. In a medium bowl, combine sea salt, pepper, sugar and chopped dill. You will get a fragrant pickling mixture.
3. Place the pieces in a glass or enamel bowl, sprinkling each layer with the spice mixture.
4. Place the container in the refrigerator for 3 hours, placing the weight on top. After the time has elapsed, check for readiness. If the fish is salted, taste it.

Cooking salted salmon in chunks has several advantages. This is an affordable cost, high cooking speed, maximum safety and quality. Shop semi-finished products do not meet these requirements.

How to salt delicious whole salmon

Not every housewife has the courage to cook whole salted salmon on her own. It's all to blame for the high cost of the salting object. Do not be afraid. With my recipe at hand, you will ensure that the result justifies the cost.

Ingredients:

• Salmon carcass - 2 kg.
• Salt - 8 tablespoons.
• Sugar - 4 tablespoons.

Preparation:

1. Cut the salmon carcass along the ridge. Remove the entrails and use a small spoon to collect the accumulated blood from the ridge. Cut off the head and tail. They are not suitable for salting, but they will go to the ear.
2. Rinse the fish with chilled boiled water several times. Remember, using tap water is bad for the shelf life of the product.
3. Rub the carcass with a mixture of salt and sugar on all sides. Try to cover the fish evenly.
4. Place in a bag and set aside for 3 hours. Then refrigerate for 12 hours.
5. The delicacy is ready.

Video recipe

I will add that the quality of the salting is determined by the amount of sugar used. If you want to get juicy and tender fish, I advise you to slightly increase the amount of the sweet ingredient. If you don't like salted salmon, cook the red fish in the oven.

Salt salmon in brine

An excellent brine recipe in my family accompanies many family and holiday feasts and has earned many positive reviews from households and guests. Despite its simplicity, it allows you to cook excellent salted salmon.

Ingredients:

• Fresh salmon - 1 kg.
• Salt - 700 g.
• Sugar - 150 g.
• Water - 2 liters.

Preparation:

1. Prepare brine. Pour water into a saucepan, add salt and sugar, bring to a boil. Try to completely dissolve the quick ingredients. Cool the liquid to room temperature.
2. Pour water over the fish and cut into convenient slices. Make a small incision in each piece to help salting.
3. Place the salmon in the brine, cover with a saucer and press down with a load. After 2 hours you will get lightly salted fish, after 4 hours you will get a more salty version.
4. After the time has elapsed, remove from the liquid, dry, put in a container and refrigerate until morning. The delicacy is ready.

Use this recipe to create a snack that will melt in your mouth thanks to its delicate texture. With what to serve the delicacy, decide for yourself. It is pointless to make recommendations because tastes are different.

How to salt the bellies of a salmon

Not every family can afford the red fish that everyone loves. Some housewives' husbands often get together with friends and drink beer with dried fish or crackers. But at home you can make a treat that will satisfy everyone. It's about the salted bellies of the salmon.

Ingredients:

• Salmon bellies - 400 g.
• Sugar - 1 tablespoon.
• Salt - 2 tablespoons.
• A mixture of peppers.

Preparation:

1. Rinse the bellies under running water, then fill in with clean cold liquid and set aside for a third of an hour.
2. After the time has elapsed, carefully remove the skin, roll in a mixture of sugar, salt and spices, put in a glass container.
3. Add a little water to the jar - a centimeter from the bottom. Send the container with the bellies to the refrigerator. After 2 days, the treat is ready.