Salting salmon is not a big deal. Therefore, this process is within the power of any housewife. How to salt salmon at home is described in this article. This fish is a delicacy. Therefore, when cooking, it should turn out to be tasty and juicy. Salmon is usually salted so that it is slightly salted or lightly salted. Now let's move on to the recipes.
Many do not dare to cook such a cheap fish on their own and buy it ready-made. But now you can pick up your favorite recipe if you learn how to salt salmon. This fish is sold fresh and freshly frozen. Choose any of your choice. Many people prefer to take fresh-frozen fish, because it is more tender. For salting, you only need three ingredients: sugar, salt and salmon itself.
Let's start by processing the fish. We will not remove her scales. We will salt the whole salmon. We cut it along the ridge. If we cut the salmon along the abdomen, then we will lose the precious fat that makes the fish juicy. We remove the insides from the fish and with the help of a small spoon the blood near the ridge. Head and tail are not suitable for salting. You can leave them and cook the ear out of them. Next, we wash the fish with extra care with cold boiled water. If rinsed with water from a tap, the shelf life of the fish is significantly reduced.
Now we take two parts of coarse salt and one part of sugar. We expect that about one kilogram of fish takes four tablespoons of salt and about two tablespoons of sugar. We rub the carcass of fish on each side, evenly distributing the mixture over the entire surface. We put the salmon in a plastic bag and leave it for 3-4 hours in the room. Then we transfer it to the refrigerator for 10 hours. Further, the fish can already be eaten. The quality of salting depends on the amount of sugar. How to salt salmon so that it is more tender and juicy? Add a little more sugar.
You can also use spices such as peppers and bay leaves in the cooking process. Then we get fish spicy salting.
Now I’ll tell you how to salt salmon with slices. Many do not like to eat fish that need to remove bones. Therefore, I offer a recipe for salting salmon without bones. We take the fish and cut off its head and tail. Then we remove the ridge and remove the skin. We cut the salmon fillet into pieces about 2 centimeters wide. We put them in a container and sprinkle with salt. Now you need to fill the fish with vegetable oil and put in a cold place for 8-10 hours. For a fillet weighing one kilogram, you need about three tablespoons of salt and about 100 grams of oil.
But salting fish in the Scandinavian way. We take the fish and chop it to get the fillet. Leave the skin. Next, salt the fish on the side where there is no skin. Fold the two halves of the fish, pulp inward and wrap in paper. Then we put it in a bag of cellophane and send it to a cold place for 10-12 hours. After that, remove the excess salt and cut the fish into pieces. You can add lemon or dill to it and serve.
How to salt salmon in an original way? Take the fish fillet and rub it with the following mixture. We mix a tablespoon of sugar, three tablespoons of coarse salt, dill very finely chopped and a tablespoon of cognac, which can be replaced with vodka. You can add any pepper here, but this is optional. Rub the fish fillet on each side, prepared with the mixture, and leave for 12 hours. After that, carefully remove the mixture from the surface of the salmon and wipe it with a cloth moistened with water. Cut the fish and serve.
Now you know how to salt salmon at home. Remember one property of fish. It can not be salted. She will take exactly as much salt as needed. But of course, it is worth sticking to the more accurate proportions indicated in the recipes.