Homemade Salted Pink Salmon

Very appetizing and rich in flavor, quick and easy! Salted pink salmon is not difficult to make at home, and the result will be amazing. Dry and lean pink salmon becomes tender when salted in this way. Ideal for sandwiches, rolls, tartlets.
cook time: 8h
Ruby Colston
Homemade Salted Pink Salmon

Nutrition Facts (per serving)

84
Calories
7g
Fat
1g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Pink salmon 400 g
Bulb onions 1 pc
Sugar 0.25 tsp
Vegetable oil 100 ml

Brine:

Water 1 l
Salt 5 tbsp

Recipe instructions

Step 1

Step 1
How to make delicious pink salmon in brine in pieces at home? Prepare the necessary ingredients. Any pink salmon is suitable for salting. Frozen must be thawed first. How to do this correctly, read the article below the steps. You can immediately buy ready-made fillets. Cut a small onion into rings or half rings. Take refined, odorless oil. Use only coarse salt. Extra and iodized salt are not suitable.

Step 2

Step 2
Make the brine. To do this, dissolve 4 — 5 tbsp in 1 liter of boiled water at room temperature. with a heap of coarse pickling salt, mixing everything well

Step 3

Step 3
The brine should be saturated, since salt varies, there is a proven way to determine the readiness of the brine. When the salt has completely dissolved, place a slice of raw potato into the water; if it floats on the surface, then everything is correct. If necessary, add more salt and wait until it is completely dissolved. In the photo, for clarity, a jar of plain water and the same slice of potato are drowning in water.

Step 4

Step 4
Be sure to rinse the fillet with cool water, let the water drain, but do not dry it. Start salting immediately.

Step 5

Step 5
Place the fillets in a suitable container and fill with brine so that the fish is completely hidden. Place a small weight on top to prevent the fillet from floating. Cover with a lid and leave for 1 hour at room temperature. It is convenient to use a food-grade plastic container or glass jar. It is better to pour through a fine sieve to prevent the ingress of undissolved particles and impurities. For 2 fillets I needed almost 600 ml of brine, but it depends on the fish and container.

Step 6

Step 6
After an hour, drain the brine; do not rinse the fish. Cut the pulp into slices, cutting off the skin with a sharp knife. You can cut the pieces together with the skin, but then you need to cut it a little wider, here it is according to your desire. I like thin slices without skin or bones.

Step 7

Step 7
Now place the fish slices in another container. To balance the taste, I sprinkle them with a pinch of sugar, this is optional, but the taste is richer this way. Then lay out the onion rings and pour oil over everything. Repeat all layers, the top layer is fish, completely covered with oil. A 500 ml container was enough for 2 fillets weighing 400 g. Cover tightly and refrigerate overnight. You can try the fish earlier, but it is still better to give it time to ripen, ideally this is a day.

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