What you need to know before salting pink salmon

1. You can salt both chilled and frozen pink salmon. When buying, it is better to choose a fish with a head and entrails, so that it is easier to determine the freshness. The eyes of fresh fish should be shiny, the gills and meat should be pink, the skin should be intact, and the carcass itself should be elastic. The ice crust, if any, should be even and uniform. Carcasses should smell pleasant, naturally.
2. Do not defrost pink salmon in the microwave or warm water. It should gradually thaw in the refrigerator, but not completely. Then the pieces will not fall apart when cutting.
3. After cutting, rinse the pink salmon under running water and dry with a paper towel.
4. Salt fish in a glass, enamel or plastic container.
5. Choose medium to coarse salt.
6. Take your time. Be sure to wait for the brine to cool completely. Otherwise, the pink salmon will boil.
7. As a load, it is easiest to use a jar or a tight, well-tied bag of water.
8. Salted pink salmon is stored in the refrigerator for no more than 5 days.

How to pickle pink salmon with salt and sugar

You will have to spend several days on the classic salting method, but the result is worth it.

Ingredients

• 1 pink salmon;
• 3 tablespoons of salt;
• 1 tablespoon of sugar.

Cooking

Remove the head and giblets from the pink salmon. Cut the carcass in half lengthwise and remove the bones. Mix salt and sugar. Thoroughly rub the fish with the resulting mixture and put in a wide container.

Press down with a load and leave for half an hour at room temperature. Remove the weight and rearrange the container in the refrigerator for 3 days.

Turn the fish over 1-2 times a day so that it is better salted. Remove the skin from the cooked pink salmon and pat the fish dry with a paper towel.

How to pickle pink salmon with dill

The fish will turn out very tender, and the dill will bring a fresh touch to its taste.

Ingredients

• 1 pink salmon;
• a few tablespoons of vegetable oil;
• 3 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 bunch of dill.

Cooking

Cut off the head of the fish, remove the offal, skin and bones and cut the fillet into large pieces. Put them in a small deep container, well lubricated with oil.

Mix salt, sugar and finely chopped dill. Sprinkle the salmon with this mixture and cover the container with cling film. Press down with a load and refrigerate for 1-2 days.

How to pickle pink salmon with cognac

Cognac and vegetable oil will make pink salmon look like salmon.

Ingredients

• 1 liter of water;
• 5 tablespoons of salt;
• 2 tablespoons of sugar;
• a few peas of black pepper;
• 1 pink salmon;
• 1 tablespoon brandy;
• a few tablespoons of vegetable oil;
• a little ground black pepper.

Cooking

Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish from the skin, entrails and bones. Cut the fillet into small pieces and transfer to a deep container.

Combine the cooled brine with cognac and pour pink salmon for 20 minutes. Then transfer the fish to a sieve to drain excess liquid from it, and dry it with a paper towel.

Grease the bottom of a small container with a lid with oil. Put the pieces of fish there in one layer, cover them with oil and sprinkle with pepper.

Repeating layers, place all the fish in the container. Close it with a lid and refrigerate for an hour.

How to pickle pink salmon with butter

The fish will turn out moderately salty and quite dense.

Ingredients

• 1 pink salmon;
• 2 dried bay leaves;
• a few peas of black pepper;
• 2 tablespoons of salt;
• 4 tablespoons of sugar;
• a few tablespoons of vegetable oil.

Cooking

Cut off the head of the pink salmon, remove the offal, skin and bones. Cut the fillet into small pieces.

Throw the parsley and pepper into a small jar. Roll the fish pieces in a mixture of salt and sugar and place tightly in a jar. Press down with a weight and leave at room temperature for 5 hours.

Then completely fill the pink salmon with vegetable oil. Do not mix the contents of the jar. Close it and put it in the refrigerator for a day and a half.

How to salt pink salmon in spicy brine