The saline of the salmon at home is delicious and fast, dry method, according to the classical recipe, in the marinade, “in Norwegian”: recipe. How to salt abdomen, steam steaks of salmon, salmon whole: recipes, useful tips and basic rules of salting

In this article, we will consider the salmon procedure.

Content

The salmon is a delicious fish that can be present at every festive table. The salmon is considered incredibly useful fish. If you use it regularly, you can improve heart performance, activate brain activity, extend youth.

How to salute salmon: Basic rules

In order to get good results, adhere to such rules:

Never use metal dishes for salting. Otherwise, your fish will have a flavor of iron.
Do not be afraid that the fish will become very salty. Since the salts will not take a lot of salt. Be that as it may, during the salting of a large fillet, salt will become much less.
Salt the salmon only with the skin.
During solving a whole fillet, make incisions so that the salmon can be saturated evenly.
In order for the finished fish carcass to cut and does not break up, you can put it in a freezer for a while.

How to salivate salmon: dry method

This recipe is considered the simplest and most affordable. After it, the salinity of the carcass will depend on the time of the salting itself. In order to get a slightly salted fish, withstand salts in salt for no more than 10 hours.

So, for the recipe, stock up:

Large salt - 200 g
Dill - 100 g
Sugar - 1 tbsp.
Salmon - 500 g

Cooking process:

To get started, make a salting composition. Pour salt, chopped dill, sugar into the dishes. Mix.
Wash the fresh salmon, clean, remove the seeds, put the salt composition on top.
Sprinkle the fish thoroughly with salt on each side.
Cover the dishes with foil, leave in cool for the required time.
When the salmon sucks, rinse it so that there is no salt, dry, cut into the slices, serve to the table.

Salting salmon at home pieces

This dish can be safely called a fragrant snack. In addition, you can even serve such a fish. For the recipe, stock up:

Salmon - 800 g
Garlic - 2 pcs.
Dill
Salt - 1 tbsp.

Cooking process:

Wash the fish, dry. Cut the salmon with slices, but before that, put for a while in the freezer.
Peel the garlic, cut it enough finely.
Grind the greens, chop it.
Put the salmon in a deep bowl. Salt the carcass, pepper, sprinkle with garlic and herbs.
Put another fish layer. Sprinkle it with ingredients and so on.
Send the fish for a couple of hours cool.
After time, take the salmon, pour with lean oil.
Again, put the salmon in the cool until morning.

How to pick up the salmon "in Norwegian"?

Want to get a spicy and tasty dish? Try to prepare the following recipe, the basis of which is a lemon alcoholic gas station. For the right salting, stock up:

Sali fish fillet - 500 g
Salt - 100 g
Sugar - 50 g
Dill
Lemon zest
Orange zest
Ground pepper
Alcohol "Aquavit"

Cooking process:

Divide the carcass into 3 parts, rub with sugar, salt.
Dill, wash, dry, cut. Cut smallly lemon and orange zest.
Combine greens with zest, add bitter pepper.
Put in the container in layers: salmon, green mixture, salmon and so on.
Pour the drink into the container so that it covers completely fish fillet.
Put the oppression on top of the fish.
Put the dish in cool at night. In the morning, clean the salmon from greenery, cut into slices, serve to the table.

How to pick up salts of salmon?

The abdomen of the salmon are considered fatty enough, so many people like them. You can pick up the fish yourself if you stock up on such products:

Fish abdomen salmon - 500 g
Salt - 100 g
Fragrant pepper - 50 g
Sugar - 50 g
Bay leaf

Cooking process:

Wash the abdomen, clean it from scales. Remove the fins.
Put all spices in the dishes, mix.
Grate the fish pieces with spices, put in the dishes in layers.
Cover with a flat bowl, put something heavy on top.
Put the fish in cool for 24 hours.
Shake the salted fish from the excess of salt, lay on a plate, decorate with dill, lemon slices.

How to salivate salmon in liquids?

Stock up for the dish:

Salmon - 750 g
Water - 500 ml
Salt - 1.5 tbsp.
Sugar - 1 \\ 2 tbsp.
Vinegar - 1 tsp
Bay leaf
Fragrant pepper
Coriander

Cooking process:

Clean the fish, rinse into pieces.
Boil water, add all the ingredients to it. Pour vinegar at the end.
Put the salmon in the container, pour the brine, having previously strained it and cooled.
Remove the fish in cool for a couple of days.

How to pick up salmon quickly?

For the recipe you will have to stock up:

Fish fillet of salmon - 1 kg
Salt - 3 tbsp.
Sugar - 1.5 tbsp.

Cooking process:

Clean the fish from the skin. Rinse thoroughly, dry. Cut the salmon in pieces.
Mix salt with granulated sugar.
Dip every piece of spices.
Put the fillet in the dishes.
Cover the dishes with a film, leave for a while in a warm place for pickling. After a few hours, you can eat a fish.

If you have a feast in the evening, and you did not have time to cook something, you can cook such a fish. Stock up for her:

Fish fillet - 500 g
Sugar - 2 tsp.
Salt - 2 tbsp.
Seasoning for fish
Greenery

Cooking process:

Remove the skin from the salmon, wash, dry.
Cut the fish into pieces.
Mix all spices in the container, add chopped greens.
Cover each fillet with a composition, put in a container.
Cover the saucepan with a lid, leave to marinate for a couple of hours.

How to salivate salmon: classic recipe

The classic method of salting salmon is considered the simplest in the opinion of many housewives. As a result, you can also get a delicate fish fillet, but first you have to stock up:

Fish fillet of salmon - 1 kg
Salt - 6 tbsp.
Sugar - 3 tbsp.
Dill - 100 g

Cooking process:

Wash the fish, dry.
Mix sugar with salt and dill.
Prepared the fillet grate the sugar-sun mixture. Put the fish in the container. Put the first fillet down the skin. Then chopped greens, then another fillet up with a skin.
Cover the fish of the bowl, put a jar filled with water.
Put the salmon salt for 6 hours. Then take it in cool for a day.

How to salivate salmon in a spicy marinade?

Many people claim that sandwiches prepared with red fish are the most ideal breakfast. Homemade salmon, salted at home, turns out very quickly, besides you will have to stock up on simple products:

Fish with salmon - 500 g
Salt - 2 tbsp.
Water - 500 ml
Lemon juice - 1 tbsp.
Cloves - 1 pc.
Lavrushka
Pepper pot - 2 pcs.
Fragrant pepper - 3 pcs.

Cooking process:

Wash the fish, dry. Cut large fillet into thin pieces.
Boil water, pour all spices.
Cool the brine, strain, add lemon juice to it.
Put the fish fillet in glassware, pour the marinade.
Close the container with a lid, put in cool for a day to marinate.

How to salute salmon?

You just have to stock up:

Salmon - 3 kg
Salt - 12 tbsp.
Sugar - 6 tbsp.

Cooking process:

Cut the salmon along the spine. Remove the insides, get rid of the head and tail.
Wash the carcass, rub it with a composition made of salt and sugar. Make sure that the composition covers completely all the seven.
Put the roar in a package, take aside for several hours.
Then send the salmon for 12 hours in cool.

How to salute the salmon in cognac?

Stock up:

Fish with salmon - 2 kg
Coarse salt - 3 tbsp.
Sugar - 50 g
Bitter pepper of loose - 1 tbsp.
Lavrushka
Cognac - 30 ml

Cooking process:

Clean the fish, wash, remove your head with fins. Be sure to cut the gills.
Cut the carcass along the spine, remove all the seeds.
Rinse the salmon, dry, cut.
Put the fish pieces in the container down the skin, sprinkle with cognac. Sprinkle salt, sugar on top. Do not forget to pepper.
Put the lavrushka, cover the dishes with a plate.
Remove in coolness for 24 hours.
Remove the salmon, drain the liquid. Again, put the dishes with fish in the cool for a day.