Lightly salted sockeye salmon – two ways of delicious salting

Of the entire salmon family, sockeye salmon occupies a special place on the pages of cookbooks. The meat is of moderate fat content, it is fattier than chum salmon, but not as fatty as salmon or trout. Sockeye salmon also stands out for the color of its meat, which has a bright red natural color. An appetizer made from lightly salted sockeye salmon will always look great. And so that the taste doesn’t let you down, it’s better to salt the sockeye salmon yourself.

Ingredients: lemon, red salmon, vegetable oil, sugar, salt
Time to bookmark: Whole year

It's not just about saving money. Sockeye salmon is a predator and feeds mainly on crabs, shrimp and small crustaceans. In fact, they color sockeye salmon red and give it a unique taste. Salting at a factory or on a ship is standard, and sometimes a lot of spices are used for this, which kill the taste. Sockeye salmon meat becomes common, like any other fish.

It’s easy to prepare lightly salted sockeye salmon at home. The same recipes are suitable for it as for other species of the salmon family, with just one caveat: try to use as few spices as possible unless your dish requires something special.

When buying deep-frozen sockeye salmon, you don’t have to worry about parasites, they are all already frozen out. Just wait until the fish melts on its own and don't rush the process.

When the sockeye salmon is completely defrosted, clean the scales and remove the tail, head and fins. Fillet the fish. If you find caviar or milt, they can also be salted, at the same time as the fillet.The speed of cooking lightly salted sockeye salmon depends on the method you choose for cooking.

Content

1 Salting sockeye salmon in brine
2 Dry, quick way to prepare lightly salted sockeye salmon

Salting sockeye salmon in brine

If you are in no hurry and have a day or two to spare, use this method of preparing lightly salted sockeye salmon.

2 kg sockeye salmon fillet;
1 liter of water;
150 gr. salt;
50 grams of sugar;
1 lemon (juice)
100 gr. vegetable oil;
Spices - optional.

Place the sockeye salmon fillet in a deep bowl or vessel.

Heat the water and dissolve salt and sugar in it. Add freshly squeezed lemon juice to the brine and pour this brine over the fish.

Press the fish down with a plate so that it is completely immersed in the brine, and place the container with the fish in the refrigerator for 12 hours.

Drain the brine, transfer the sockeye salmon to another bowl and fill it with vegetable oil. Mix well and put the sockeye salmon back in the refrigerator for 12 hours.

After this time, lightly salted sockeye salmon is ready. If you do not use it all at once, it can stand in vegetable oil for at least a week without compromising the taste.

Dry, quick way to prepare lightly salted sockeye salmon

Cut the sockeye salmon into manageable pieces.

Mix salt and sugar in the following ratio:

For 3 tbsp. salt – 1 tbsp. l. Sahara.

Roll each piece of fillet in a mixture of salt and sugar and place in a bowl. It is highly undesirable to use metal containers for salting, and if you don’t have anything like that on hand, place a plastic bag inside the pan and put the fish directly into it.

Send the remaining salt and sugar there, and don’t be afraid that the fish will be over-salted. The degree of salting depends only on the salting time.

Place an inverted plate on top of the fish and place pressure on top.Usually this function is performed by a three-liter bottle of water. Leave the fish to salt for 4 hours at room temperature.

This time is enough for the sockeye salmon to become lightly salted. Shake the salt off the fish and rinse the fillet pieces under running water. Do not soak or soak, just rinse with water.

Dry the sockeye salmon fillet with a towel, wrap the fish pieces in cling film and place them in the refrigerator for at least an hour.

Now, lightly salted sockeye salmon is really ready.