How to salt salmon - two simple recipes

Let's look at how to salt salmon step by step. There are several options for pickling, and it is better to choose based on what you have.

Dry salted salmon

This is considered a more correct method, but it only requires fresh fish, at most chilled. This salmon will not be dry, and its taste will not disappoint you.

It is better to buy a whole fish, not a fillet, and cut it with your own hands. This is the most troublesome part of the work, but salmon is a delicious product, and it’s worth it.

Wash the salmon and remove its scales. Remove the head and entrails and wash again. You can fillet the fish, or cut it like steaks. This is not important, and proceed from your own preferences. In the classic version, salting salmon requires only salt and sugar, but you can add spices to taste. Lemon, black pepper, dill, etc. go well with salmon. There is no need to add a lot of spices at once, since during the salting process the meat absorbs them too actively.It may turn out that the flavor of the fish is lost due to the spices.

For 1 kg of salmon you need:

• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Mix sugar and salt and rub the fish meat inside and out with this mixture. It is better to use rock or sea salt.

Place the fish in a plastic or glass container, cover with cling film, and leave to salt for 5-6 hours at room temperature. After this, the fish must be refrigerated for 24 hours. After a day, the salmon will be ready.

How to salt salmon in brine

If the salmon was frozen, it is better to use brine. After all, when frozen, all the liquid disappears from the meat, and the salted fish will be too tough and dry. To get tender meat, you need to replenish lost fluids.

Cut the salmon into steaks and place in a plastic or glass container.

For 1 liter of water you will need:

• 100 gr. salt;
• 20 gr. Sahara;
• Spices - optional.

Prepare the brine and cool it. Salmon is a delicate fish and needs to be filled with lukewarm brine.

Cover the top of the fish with a plate so that it is completely immersed in the brine, and you can immediately put it in the refrigerator. The salmon is salted in brine for two days, and after that, it can be served.

Although salmon is a delicious fish, there are no difficulties in preparing it. The quality of salted fish depends solely on the quality of the original product. If you bought fresh, not old, and not frozen salmon, the result of your work will certainly please you.

Watch the video on how to salt salmon and choose your ideal recipe: