Norwegian salmon or salmon – tasty and healthy fish. Its meat contains a lot of protein and healthy polyunsaturated fats..

Eating salmon helps improve vascular function, stimulate brain activity and preserve youth. Despite the high caloric content – it is a dietary product..

Appetizing соленая семга

To preserve all the useful properties, salmon must either be salted or smoked. Heat treatment destroys quite a large part of the vitamins..

Rules for choosing red fish

Any fish is best to get alive. This can be done on fish farms and in specialized stores. Then there will definitely be a fresh product on your table..

According to the rules, the shelf life of chilled fish is no more than two weeks. To deliver it to almost anywhere in the world, this time is enough, without prejudice to the freshness..

Chilled salmon is better to take a whole carcass. The more fish – the more mature it is, the denser and tastier its meat will be. The color of the meat is pale orange, sometimes a little paler, but not brighter..

The surface of the carcass should be covered with smooth shiny silver scales. Without yellowness and mucus.

The dimple, which came out with pressure, quickly disappears. A distinctive feature of salmon – it almost does not smell.

Like any other fish, salmon begins to deteriorate from the head. Smell the gills – the smell of swelling indicates that the expiration date is expiring.

Pay attention to the eyes. If the fish is fresh, then the eyes will be without a dull gray film, clean yellowish.

To purchase frozen salmon should be treated no less carefully. On the surface of the fish should not be yellow and dents, all this suggests that there was a re-freeze and, perhaps, the fish is spoiled.

Often in supermarkets sell salmon already cut into steaks. Most likely, fish with expiration date is sold this way..

This does not mean that it is bad or unfit for consumption. You just need to make steaks in the supermarket as quickly as possible, or freeze them for long-term storage..

Proper defrosting and dressing

Frozen salmon is important to defrost gently. The main rule of defrosting products – do not rush.

Defrosting тушкиFrom the freezer, the carcass shifts in the refrigerator for at least a day. The larger the fish, the longer the defrosting time..

Do not defrost it in water, especially hot. Otherwise it will turn out tasteless, loose and watery..

Before cutting, salmon must be carefully gutted and removed the scales. You can chop the carcass on steaks, some salted wet, some grilled, and freeze the remaining pieces. This is the easiest option..

For salting salmon milled. This process is simple, although it requires some skill..

Take a rough board and a special knife with a flat blade for milling. Holding the fish tightly by the head, make a longitudinal cut along the ridge with your right hand..

Then remove the top fillet from the vertebral body from you. Also cut the bottom fillet.

Remove the ribs with tweezers or cut them with a knife. Carefully probe the fillet and remove all the bones found. Salmon fillet is ready for further culinary activities..

Now consider the recipes.

How to pickle salmon in dry pieces
how солить семгу: самые лучшие способы
Ingredients amount
Salmon Pieces 1-1.2 kg
White sugar 20 g
Crushed sea salt 40 g
Freshly ground white pepper 5 g
Dried dill 5 g or a small bunch of fresh
Time for preparing: 240 minutes Calories per 100 grams: 145 Kcal

High cost is the only downside to salmon. If there is no opportunity to buy whole fish or there is no desire to mess around with cutting and chilling the carcass, then salmon in slices is an excellent option..

It is sold in supermarkets, both frozen and fresh under the name “trimming”. These pieces are perfect for salting in a dry way..

How to pickle salmon, below:

  • Pieces of salmon well washed, palpated, remove bones;
  • Mix sea salt, white sugar, white ground pepper and dried or fresh finely chopped dill – pickle will turn out; Mixture
  • Fish cut into identical pieces; We cut кусочки
  • Put the pieces of fish in a container for pickling, pouring with pickling mixture; We ask
  • Put in the cold for three hours, crushing the oppression; Under гнетом
  • Check for readiness – if salmon is well salted – can be served..

Wet method of salting (in brine)

Fresh salmon steaks marinate well in brine. This method of harvesting fish avoids re-freezing..

Salmon is tender and fragrant. By adding different spices and seasonings, you can achieve a variety of taste nuances. For salting in the traditional way you will need:

  • Fresh salmon steaks with skin – 4-5 pcs. weighing about 100 g each;
  • Water – 1 l .;
  • White sugar – 1 tbsp.
  • Whole ground sea salt – 4 tbsp. L .;
  • Wine or apple vinegar – 20 ml. If you take regular table vinegar, then its amount should be reduced by half;
  • Laurel leaves – 2 pcs .;
  • White peppercorns – 4-5 pieces.

Start cooking:

  • In boiling water, add salt and sugar;
  • Add white peppercorns and laurel leaves, pour in vinegar and simmer for one minute;
  • Cool and strain the marinade;
  • Place the salmon steaks in a container for salting and pour the marinade;
  • Keep the container of fish in the refrigerator for two days, after which the salted steaks will be ready. They can be grilled, baked or eaten just like that..

Salty пряная семга

Delicious and savory salmon is obtained in honey-spicy marinade.

To prepare, take:

  • Water – 1 l .;
  • Salmon, fillet without skin – 0.5 – 0.6 kg;
  • Coarse ground sea salt – 4 tsp;
  • Laurel leaves – 2 pcs .;
  • Black, white and sweet peppers, 2 pieces each. each;
  • Carnation buds – 4 pcs .;
  • Coriander seeds – a quarter of a teaspoon;
  • Honey is best mustard or herbs – 20 g .;
  • Brandy or cognac – 25-30 ml.

Start cooking:

  • Boil water for the marinade, add sea salt and sugar;
  • Put peppers, coriander and cloves in boiling water, boil for about half a minute;
  • Turn off the stove and remove the pan, put bay leaf, honey and brandy;
  • Cut salmon fillets into very thin slices (to make it easier to cut, you can hold it a bit in the freezer);
  • Lay the plates of fish in a flat container for salting;
  • Cooled marinade strain and pour salmon to them, put in a refrigerator for 22-24 hours;
  • After the allotted time, ready-made fish to get out of the marinade and you can immediately submit to the table, or transfer it to a dry clean container.

Recipe for quick salting of salmon trousers

BruceWhen milling salmon, the abdomen is usually cut off. They are too fat and many do not like them very much..

However, do not throw such a wonderful product. Salmon trousers are well stored frozen. They can be used to flavor baked potatoes..

Salty belly salmon – a great snack for beer and a wonderful decoration of both festive and everyday table. They are fatter than other parts of the fish and therefore contain more polyunsaturated acids. Together with the abdomen, it is possible to pickle and ridge removed when filing.

To prepare, take:

  • Bruchki salmon and, if there is, the ridge – 600 g .;
  • Whole ground sea salt – 30 g .;
  • White sugar – 20 g .;
  • Freshly ground pepper mix – white, red, black, pink, green – 5-7 g .;
  • Laurel leaf – 2 pcs .;
  • Lemon juice.


  • Cut off fins from abdomen;
  • Pour for half an hour with cold water, it is necessary to easily separate the skin and remove excess fiber;
  • Remove the skin, rinse the abdomen under running water and pat dry with a paper towel;
  • If the abdomens are large, it is better to cut them in portions;
  • Mix sea salt, sugar, a mixture of peppers and crushed bay leaf – it will be pickling mixture;
  • Dip each piece of the abdomen of salmon into the pickling mixture and place it in a prepared container;
  • Pour the juice squeezed out of the lemon juice into the fish, make sure that the lemon stones do not fall – they will be bitter;
  • Press down and put in the fridge. 22-24 hours – that’s how much time it takes to pickle a red fish;
  • Ready salmon belly served with potatoes. They are also great for pasta sauce. And you can eat them with a beer.

Salted fish: harvesting at home

Snack из слабосоленой семгиSlightly salted red fish is quite affordable delicacy. It is sold in small portions in vacuum packages, often already cut into portions..

If you wish, you can cook salted salmon yourself. This process is quite simple, even an inexperienced chef will cope.

First of all, it is necessary to competently approach the choice of fish for salting. If you buy fresh, then take only the one that has a head. Of course, you do not want to pay for a part that will not be used, but it is the smell from the gills that indicates the freshness of salmon..

To prepare, take:

  • Salmon, better fillet with skin – 1-1.2 kg.;
  • Crushed sea salt – 60 g;
  • White sugar – 40 g .;
  • Freshly ground white pepper – 4-5 g .;
  • A small bunch of fresh dill, can be replaced with a couple of pinches of dried.

We salt at home:

  • Under running water, rinse the salmon fillet, check for bones and dry;
  • Wash the dill in a soda solution, dry and finely chop using only leafy pieces;
  • Mix sea salt, white sugar, freshly ground white pepper and chopped dill – get salted mixture;
  • Salmon fillet put skin down and well sprinkled with pickling mixture;
  • Put the fillet in a container for salting skin up and pour the rest of the mixture;
  • Clean for 22-24 hours in the refrigerator, crushing the oppression;
  • The finished fish must be wet from the brine and can be immediately served on the table..

The following video demonstrates the easiest way to salting:

Serving and storing snacks

Salted and lightly salted salmon is a wonderful independent dish. It is usually served as a cold snack, cut into thin slices and garnished with lime slices and greens..

If the fish was pickled with bones, they should be removed with kitchen scissors or tweezers before serving..

Salmon is well suited for making sandwiches and canapes. This fish goes well with butter and soft curd cheese..

Covering the holiday table, note that at room temperature, salted salmon starts to deteriorate very quickly. The maximum time spent outside the refrigerator is four hours. It is best to cook a few plates with a snack and remove some of the cold, serving as needed.

Salad с креветками и рукколойWe offer you variations of light salads, which are suitable for the holiday table, and for everyday. The best ideas of cooking salad with shrimps and arugula. Some ingredients remain unchanged, while others change. Every time a new taste!

You can bake zander in the oven easily by studying the recipes here. Nobody will refuse such fish menu!

All that you wanted to know about Bonn soup for weight loss, is in this article. Plus recipes and a description of the 7-day diet.

Prepared salted salmon is stored in a refrigerator in a special vacuum container or in a container with a very good lid, not more than four days. Frozen salted fish stored for three to four months.

Before putting it in the freezer, it is necessary to divide it into portions, since repeated freezing significantly deteriorates the taste.

Culinary results

Salting time depends on what you want to receive. For light-salted enough days, but the belly of a beer should be salted longer.

Never rinse prepared salted fish. Blot her with a paper napkin and shake off the remnants of the pickling mixture..

Salted and slightly salted salmon is a self-sufficient and very tasty dish that is perfectly set off by citrus fruits, fresh greens and curd cheese. Cook and eat this wonderful fish with pleasure!

The principles of homemade fish salting, see the video: