• Pickling pink salmon: how to pick salmon in the home

    Pickling pink salmon at home has two ways of preparing the mixture. Dry salting involves the composition of a mixture of salt, pepper, sugar, bay leaf and other spices.

    In this case, the carcass is cut, both halves of the fish are coated with a mixture, with the expenditure of that per kilogram of pink salmon you need to take three, four tablespoons of large salt and the same amount of sugar.

    The entire process of pickling is done in enamel, glass or plastic containers.

    Pickle will speed up the process. Instead of one, two days, the preparation of fish in the brine will take a maximum of 8 hours.

    In brine put salt( 3 tablespoons), a little sugar, a couple of leaves of laurel leaves, black and sweet pepper. Brine should be boiled with water( 1 liter), the field of how it will cool down to 40 degrees, you can add mustard. It can be finished or in powder.

    Pickle can and does not boil, it is enough to dissolve all the ingredients and pour fish.

    Ambassador of pink salmon slices in brine

    You will need:

    - 1 kg of pink salmon;

    - 100 g of salt;

    - 50 g of sugar;

    - 1 tbsp.l.vinegar( 9%).

    Pour water into a saucepan, add salt and vinegar, then boil. The resulting solution is cooled to room temperature and pour pink salmon. Hold the fish in brine for 1-2 hours, and then send it to the fridge for 2 days.

    After this time, pour out the brine, place the pink salmon on the plates, decorate with dill, green onions and lettuce, and sprinkle with a little olive oil. The salmon, salted with slices, is ready and it can be served to the table.

    Dry salting with spices and sugar


    • pink salmon - 1 kg
    • large salt - 5 tbsp.
    • sugar - 2 tbsp.lemon juice - 1 tbsp.
    • black pepper ground - 1 tsp.
    • bay leaf - 3 pieces
    • dill, parsley - 1 sprig of


    Cut the carcass of pink salmon into halves, without removing the film from the peel. Mix the spices, rub the two halves of the fillet with this mixture. Top the greens, bay leaf, sprinkle with lemon juice.

    Cover one half of the fillet with another, put into the refrigerator for two days. An important condition - every 12 hours the fillets need to be turned over. At the end of the salting, it is necessary to remove the salt that has not been absorbed.

    Pink salmon with mustard sauce

    For this recipe the following ingredients are required per 1 kg of pink salmon fillet:

    • - sugar - 3 tbsp;
    • - salt - 3 tbsp;
    • - dill - to taste;
    • - olive or sunflower oil.

    It is necessary to choose a saucepan so that pieces of fish fill it almost entirely. The pan is lubricated with oil( olive or sunflower), a little oil is poured onto the bottom.

    The fillet is laid in a pan layer by layer, with each layer sprinkled with a mixture of salt, sugar and dill. After all the fish is laid out, the pan is placed in the refrigerator for two days.

    Pink salted salted according to this recipe, it is recommended to serve with a special sauce. To prepare the sauce, the following ingredients are required per 1 kg of salmon fillet:

    • - mustard mustard - 1 tbsp;
    • - sweet mustard - 1 tbsp;
    • - vinegar - 2 tbsp;
    • - olive oil - ½ cup.

    All the ingredients are mixed until a homogeneous mass is obtained - and the pink salmon sauce is ready.

    Video Recipes

    This video shows how tasty to salted pink salmon.

    Home-style salmon:

    Another interesting recipe:

    A very simple way: