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Pink salmon is lightly salted in at home

Homemade Lightly Salted Pink Salmon

Healthy, appetizing, and party-ready! Lightly salted pink salmon made at home with this recipe comes out very tasty and tender. It'll dress up any holiday table or an ordinary home dinner. The salmon is quick and easy to make from everyday ingredients.

Lyalich

Recipe author

Pink salmon is lightly salted in at home

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Composition / ingredients

Servings:

Pink salmon

Ground black pepper

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 70 % 19 g

Fats 22 % 6 g

Carbohydrates 7 % 2 g

138 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make lightly salted pink salmon at home? Gather all the ingredients. Ideally, get a female fish — there's a chance you'll also end up with roe, and females almost always have red flesh, unlike males. Choose fish that's fresh and hasn't been over-frozen. Fresh fish has clear eyes and firm flesh, though you can't check this once it's frozen.
Step 2:

Remove the head and innards from the pink salmon. Rinse the fish well and pat it dry thoroughly with a paper towel. Fillet the fish and remove all the bones — see the bottom of the recipe for how to do this. Don't rush to throw out the head and backbone; they make a wonderful fish broth or soup.
Step 3:

Now remove the skin from the fillet. Insert a sharp, thin knife between the skin and flesh from the tail end. Then, pulling the skin in one direction, run the knife carefully along the skin in the other. Try not to cut through the skin or leave bits of it behind. Cut the fillet into pieces.
Step 4:

Put coarse salt, sugar, and pepper in a bowl and mix. If you like, you can add fish seasoning, but check the label — it often contains salt.
Step 5:

Sprinkle a layer of the mixture on the bottom of a dish and lay down the first layer of fish. Sprinkle a generous layer of the salt mixture on top, then add the next layer.
Step 6:

Layer all the pieces this way, sprinkling each with the mixture, and cover the top layer well.
Step 7:

Set a weight on top and refrigerate for 10–12 hours. After that, the lightly salted fish is ready to eat.
Step 8:

Enjoy!

How do you fillet a whole fish properly? Remove the tail, head, and fins. Cut along the spine down to the backbone. Turn the fish on its side. With a sharp knife, cut the flesh away from the backbone. Flip the fish and cut the fillet from the other side. Clean the inside, removing the black membrane, since it's bitter and will spoil the taste. Rinse and be sure to dry well.
Never fully thaw fish if you're going to fillet it! It's best to put it on the bottom shelf of the fridge and bring it to a slightly thawed state. Then any task — from cutting steaks or large pieces to filleting — will go smoothly. Fully thawed fish risks turning into a shapeless mush when you cut it.
If you're using a ready-made spice blend, be sure to read the ingredients on the package. These blends often already contain salt, so keep that in mind to avoid over-salting the dish.