Pink salmon salted at home

6 servings
8 hours

How to make delicious pink salmon salty at home? Prepare the necessary ingredients. Any pink salmon is suitable for salting. The frozen one must be pre-thawed by moving it to the lower shelf of the refrigerator, then cut it. You can immediately buy ready-made fillet. Cut the small bulb into rings or half rings. Take the refined oil without smell. Salt use only large salting, Extra and iodized is not suitable.

Make the brine. To do this, dissolve 4-5 tbsp in 1 liter of boiled water at room temperature. with a slide of large salting salt, mixing everything well

Brine should be saturated, since the salt is different, there is a proven way to determine the readiness of brine. When the salt has completely dissolved, place a slice of raw potatoes in the water, if it floats on the surface, then everything is correct. If necessary, add more salt and wait for its complete dissolution. In the photo, for clarity, a can of plain water and the same slice of potatoes in the water drowns.

Wash the fillet with cool water, let the water drain, but do not dry. Start salting right away.

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

Drain the brine after an hour, do not wash the fish. Slice the flesh, cutting it off the skin with a sharp knife. You can cut the pieces with the skin, but then you need to cut a little wider, here at your request. I like thin, skinless and boneless slices.

Now put the fish slices in another container. I sprinkle them with a pinch of sugar to balance the taste, this is optional, but this is how the taste is richer. Then lay out the onion rings and pour oil over everything. Repeat all layers, top layer - fish, completely under oil. A 500 ml container was enough for 2 fillet weighing 400 grams. Close tightly with the lid and put in the refrigerator overnight. You can try fish earlier, but still it is better to give it time to ripen, ideally this is a day.