Salting salmon

Delicious, healthy and versatile snack! Salting salmon at home is a very simple and fast process. A salted fish will decorate and diversify any feast — both daily and festive. Unlike purchased salmon, homemade salmon contains only natural ingredients.

wella

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Salmon

800

Lemon juice

Greenery

Bay leaf

Peppercorns

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 68 % 17 g

Fats 20 % 5 g

Carbohydrates 12 % 3 g

183 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 1 d 40 min

Step 1:
How to salt salmon at home? Prepare the products. Cut the fish into fillets. At the gutted carcass, cut off the head, tail, fins and cut out the spine. There are several options for cutting fillets, which depend on the methods of salting. For quick (or dry) salting, cut the fillets into strips of the desired length (no more than 1 cm thick), dip them in a mixture of salt, sugar and pepper (if desired). Serve these pieces to the table, washing off the salt from them, after 15-20 minutes.
Step 2:
With normal salting, you can salt both the whole carcass and steaks sliced at home or bought in a store. I salted salmon steaks.
Step 3:
Be sure to peel the steaks (as well as the carcass) from the scales.
Step 4:
Prepare a mixture for salting fish. Take salt and sugar.
Step 5:
Mix these ingredients, add ground black pepper to them to taste.
Step 6:
Prepare the spices. In the situation with salmon, the perfect combination is a bay leaf and a mixture of peppers with peas. They are not able to radically change the specific taste of salmon, like other spices, including fish.
Step 7:
Squeeze the juice out of the lemon. Pour it over the pieces of salmon.
Step 8:
Put the fish pieces in layers in a suitable dish, sprinkling them with a mixture of salt, sugar and pepper, finely chopped herbs, bay leaf and pepper peas. Set the oppression on top.
Step 9:
After a couple of hours of standing under the yoke, remove the dishes with fish in the refrigerator. The fish will let the juice out, so turn it over regularly.
Step 10:
The sample is usually removed on the second day, but, as experience shows, not very thick pieces are ready the next day. Bon appetit!

Salted salmon and in brine. In a liter of hot water, salt and sugar are dissolved (according to the recipe), then pepper and lavrushka are put, and at the end a tablespoon of vinegar (9%) is added. The boiled brine is cooled and steaks are poured with it, stacked in a vessel back to back and sprinkled with herbs.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).