Salting Pink Salmon For Salmon At Home: Recipes With Photos + Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Pink salmon "under salmon": salting secrets and basic recipes

Salted salmon is an excellent dish that will decorate any table. However, most often, such a delicacy is reserved for the holidays and is eaten as a delicacy that they cannot afford in their daily meal due to the high cost. Unfortunately, salmon is very expensive, and not everyone can afford it even for the holidays. Recently, one can often hear that the quality of salmon has become worse due to breeding in cages, where the fish hardly move and receive a large dose of antibiotics. The fish is also tinted so that the color of the meat becomes saturated. These measures drastically reduce the quality of the product. In such a situation, it is better to pay attention to the domestic felling of the salmon family - pink salmon. Pink salmon is very useful, rich in minerals and vitamins, and most importantly, it is caught in natural conditions. The price of pink salmon in stores is pleasing in comparison with salmon or trout. There are enough ways of salting pink salmon, many of them are called "under salmon", since they are similar in taste.

We have carefully studied the nuances of pink salmon pickles to make it taste close to salted salmon. We suggest that you familiarize yourself with the basic recipes and choose the one that suits you.

Content

• 1 The main difference between pink salmon and salmon and the main secret of salting "under salmon"

  1.1 How to choose high-quality pink salmon for salting

• 2 Step-by-step recipes for cooking pink salmon "under salmon"

  • 2.1 Pink salmon "under salmon" in brine
  • 2.2 Pink salmon "under salmon" without brine with sugar
  • 2.3 Pink salmon with "salmon" with lemon
  • 2.4 Pink salmon "under salmon" in a plastic bag

  • 2.5 Video: different recipes for cooking pink salmon "under salmon"

    • 2.5.1 Pink salmon "under salmon" in brine
    • 2.5.2 Pink salmon "under salmon" with sugar
    • 2.5.3 Pink salmon "under salmon" with garlic

The main difference between pink salmon and salmon and the main secret of salting "under salmon"

Top - salmon, bottom - pink salmon

Pink salmon, like salmon, belongs to the salmon family. However, it is less fatty than salmon. The fish also has a bitter taste. Therefore, the main secret of pink salmon pickles "under salmon" is the following: odorless sunflower oil and the right mixture for pickling. The oil makes the pink salmon meat fattier, similar to salmon meat, and the salting mixture removes the bitter taste.

How to choose high-quality pink salmon for salting

Freshly caught pink salmon

Consider the main points when choosing pink salmon for pickling. If you are not a resident of the Far East, then most likely you will buy frozen fish. It is better to give preference to unpeeled, whole pink salmon. Then the probability that the fish got to your table unchanged (directly from the sea) increases.

When buying freshly caught pink salmon, pay attention to the tail and eyes. The tail should not be dry (a sign of long-term storage), and the eyes should not be cloudy. Eyes become cloudy from prolonged freezing.

If you buy frozen pink salmon, not gutted, pay attention to the following points:

The gills do not have a dark greenish tint (a sign of rotting fish)

The shape of the fish must be correct, the fins and tail are intact. The opposite indicates multiple defrosting-freezing.

If the fish has already been gutted, then we look at the color of the abdomen. It should be pinkish in color. The yellowness of the abdomen indicates improper storage of pink salmon and prolonged lying on the counter.

Pink salmon belly should be pink!

When buying a pink salmon fillet, again we look at its color. The fillet should be pink in color without white, yellow and gray shades. The smell should be fresh.

Pink salmon fillet color - pink without yellowness and gray shades

Step-by-step recipes for cooking pink salmon "under salmon"

Pink salmon "under salmon" in brine

Ingredients:

1. Frozen pink salmon - 1 kg;
2. Table or sea salt (large) - 4–5 tablespoons;
3. Boiled water - 1 liter;
4. Odorless vegetable oil.

Procedure:

1. Preparing pink salmon for salting.

   We are waiting for our fish to defrost a little at room temperature or on the bottom shelf of the refrigerator.

   Cut off the head, fins, take out the insides, rinse well from the inside.

   Remove the skin, separate the meat from the bones and cut into portions.

   

   Separating meat from bones in pink salmon

   

   Skinning with a kitchen knife

   

   Cut the pink salmon into slices about 2 cm thick

2. Cooking the brine.

   In a liter of cooled boiled water, put 4–5 tablespoons of table salt (not iodized), mix everything thoroughly until it is completely dissolved.

   

   Mix the salt and boiled water thoroughly

3. Salt.

   Put pieces of pink salmon in the brine and leave for 15-30 minutes. The longer we hold it, the more salty the fish will be.

   

   We soak pink salmon in brine for 15-30 minutes

   We take out pieces from the brine on a paper towel, let the brine drain for a while.

   We transfer it to a plastic or glass container, pour it with odorless vegetable oil.

   

   We transfer pieces of pink salmon into a special dish and add vegetable oil

   After 6 hours, the pink salmon is ready.

4. The pink salmon will be ready in 6 hours.

Shelf life - up to 7 days in the refrigerator.

Pink salmon "under salmon" without brine with sugar

Ingredients:

1. Pink salmon - 1 kg;
2. Granulated sugar - 1.5 tablespoons;
3. Table salt - 3 tablespoons;
4. Odorless vegetable oil.

Cooking procedure:

1. Mix salt and sugar in a separate bowl.

   

   Preparing a mixture for salting from salt and sugar

2. Pour half of the sugar and salt mixture into the salting dish.

   

   Put half of the salt and sugar mixture on the bottom of the salting plate

3. We spread pieces of pink salmon fillet;

4. Sprinkle the remaining mixture on top of the fish.

   

   Fillet of pink salmon sprinkled with curing mixture

5. We give the fish three hours to salt.

6. Then blot the fillets with a paper towel to remove excess salt.

   

   Put pieces of pink salmon fillet on a paper towel to remove excess salt

7. We put the pieces in a storage container and season with vegetable oil.
8. Pink salmon "under salmon" can be served to the table!

Shelf life - up to 5 days in the refrigerator.

Pink salmon with "salmon" with lemon

Pink salmon "under salmon" with lemon is one of the most popular salting recipes

Ingredients:

1. Pink salmon - 1 kg;
2. Granulated sugar - 1.5 tablespoons;
3. Table salt - 1 tablespoon;
4. Ground black pepper - 1 pinch;
5. Odorless vegetable oil - 100 ml;
6. Lemon - 2 pieces.

Cooking process:

1. Cut the pink salmon fillet into pieces.

   

   Cut the pink salmon fillet into pieces

2. Mix salt, sugar and pepper.

   

   Mix salt, sugar and pepper

3. Cut the lemons into thin slices.

   

   Cut lemons into thin rings

4. Rub each piece with a pickle mixture and lay it in layers in a container.

   

   Rub each piece of pink salmon fillet with a mixture for salting

5. Distribute the lemon evenly between the layers of pink salmon.

   

   Put the lemon slices between the layers of pink salmon

6. We give the fish 10 hours for salting.
7. Next, add vegetable oil to the pink salmon and let it soak for another 3 hours.
8. Pink salmon "under salmon" can be served on the table!

Shelf life - up to 7 days in the refrigerator.

Pink salmon "under salmon" in a plastic bag

1. Pink salmon (fillet) - 1 kg;
2. Table salt - 3-4 tablespoons
3. Ground black pepper - a pinch;
4. Mustard powder - 1 tablespoon;
5. Coriander - a pinch;
6. Vegetable oil - 150 grams.

Cooking process:

1. Separate the pink salmon fillet from the bones and skin.
2. Without cutting into portions, rub the fillet with a mixture of salt, sugar and pepper on both sides.
3. We roll the fish into a roll and put it in a plastic bag. Tie the bag tightly and wrap it in parchment paper.
4. We leave it in the refrigerator for a day, then turn the roll over to the other side and leave it for another 24 hours.
5. Next, remove excess salt with a paper towel and season with vegetable oil.
6. Pink salmon "under the salmon" is ready!

The shelf life in the refrigerator is up to 5 days.

Video: different recipes for cooking pink salmon "under salmon"

Pink salmon "under salmon" in brine

Pink salmon "under salmon" with sugar

Pink salmon "under salmon" with garlic

Currently, not many people can afford to buy real wild-caught salmon. Pink salmon comes to our rescue, which with the right way of salting and well-chosen ingredients will taste no worse than salmon. Most importantly, be careful when choosing fish in a store or market and use only the correct ingredients for your pickles. Your salted pink salmon will decorate any festive table, and a small price will allow you to enjoy such a delicacy on an ordinary day. We wish you good luck with your cooking and bon appetit!