Marinating salmon: a step by step recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salmon is not a cheap fish, but if you are lucky enough to get a tasty and he althy fish, it is better to cook it right away, as repeated freezing spoils both the taste and useful properties of the delicacy.

Fish can be smoked, s alted or pickled salmon can be cooked at home.

What do you need for pickling?

Before cooking pickled salmon at home, you need to prepare:

• kilogram fillet of salmon;
• 100 grams of s alt;
• 2 tablespoons white sugar;
• 2 tablespoons of vodka or cognac;
• 2 tablespoons fresh herbs;
• paper towels;
• food grade cellophane wrap;
• tray;
• flat dish;
• cargo (a can of water, for example).

Depending on the weight of the salmon, the amount of other ingredients will also vary.

Preparing ingredients for pickling

Preparation begins with choosing a good piece of fish fillet. It should be bold. In the process of pickling, the fat content will go away, and the taste will significantly increase.improve.

Please note the following:

1. Salmon should not be frozen, only chilled. Repeatedly frozen and thawed fish will not be tender and juicy.
2. From a salmon weighing a kilogram, you will get 8 servings of pickled fish, but on condition that the fish is fresh, without stains and damage to the skin. By the way, the skin should be dense, he althy - this is one of the conditions. The flesh should be a bright orange-pink color and fairly firm. Shades of red are a sure sign that the fish has been tinted. The skin should be dense, gray, with a silvery sheen, and not dark, soft, spoiled.
3. Buy fish preferably on the day of pickling. If you buy a fish a day or two in advance, then store it in the refrigerator on the coldest shelf.

Marinade is prepared from the following ingredients:

• half a glass of s alt "Extra"; rock s alt is not necessary, it will spoil the taste;
• 3 tablespoons of sugar;
• 3 tablespoons of any fresh, finely chopped herbs, such as oregano, dill, basil, fennel, or mixed herbes de Provence;
• 1/2 tablespoon ground white pepper;
• tablespoon citrus zest (lemon) optional.

Choose s alt responsibly, do not replace "Extra" with stone s alt: it is this ingredient that works as a natural preservative that absorbs excess moisture from salmon and enhances its taste.

Processing fish with ready-made marinade and alcohol

First you needprepare the marinade, then remove the salmon from the refrigerator, rinse it under running water and remove excess moisture with paper towels.

The baking sheet is covered with cling film, rolled up in several layers, the salmon is laid on it with the skin down. Remember that all the bones must be removed, for this you can use culinary tweezers.

After that, the fish is rubbed with vodka or cognac, left to soak for 10 minutes, and then poured with marinade. Little alcohol is needed, just a couple of teaspoons, but the marinade is used generously so that the fish on both sides is soaked and marinated. Excess marinade can be washed off, but it is better to leave for piquancy.

How to pickle salmon at home?

After the salmon marinates, it must be tightly packed in cling film. The edges of the film must be wrapped so that there are no gaps left, and air does not penetrate inside.

The top of the salmon is covered with some kind of flat dish or cutting board, and oppression is placed on the surface of the plate or board in the form of a can of water, a heavy stone, a small weight or dumbbell. This will help the ingredients soak the salmon better.

In this form, the salmon is stored in the refrigerator for three days. It is possible for two days, but then the fish will turn out to be less s alty. During this time, you do not need to touch the fish, it should marinate alone.

After three days, the salmon is taken out from under the yoke, unwrapped from cling film and washed under running cold water to wash off the s alt and marinade residue. If this is not done, the fillet will turn out too s alty and spicy.

After that, the fish is cut with a fillet knife, moving horizontally in one direction. You will get good slices for sandwiches. Take a sample: the fish may still be s alty. Then rinse the fillets again in water.

Cooked marinated fish is the perfect accompaniment to salads, pizzas and cold cuts.

Quick and easy

How to marinate salmon at home in 30 minutes? To do this, prepare the fish and a simple marinade consisting of:

• juice of 1 lemon;
• mixtures of rosemary and basil;
• s alt.

The amount of ingredients is determined by eye, depending on the amount of marinated fish. All the ingredients are mixed, the fish is rolled in them, tightly covered or sent under oppression, put in the refrigerator for half an hour.

After that, salmon can be safely fried in a pan, baked in the oven or grilled.

Some useful tips

To make the delicacy even more delicious, professionals marinate salmon following these tips:

1. White sugar is substituted for brown sugar to enhance the sweetness.
2. Use extra virgin olive oil and exclusively fresh herbs.
3. An extra-fast marinade option is the following recipe: salmon is cut into thin slices (like a sandwich), dipped in marinade on both sides, wrapped in cling film and put in the refrigerator for 2 hours.
4. Ready-made fish is suitable for soups, sandwiches, and salads.

Marine salmonOriental

Exotic pickled salmon. The fish turns out incredibly tasty, especially on sandwiches.

Before starting work, you need to prepare:

• 400g clean (boneless and skinless) salmon fillet;
• 150ml water;
• 100 ml grape vinegar (7%);
• 0, 1 kg of sugar;
• 3 star anise stuff;
• 6 cloves;
• 6 allspice peas;
• 10 black peppercorns;
• 1 tsp s alt;
• 1 tbsp l. fresh ginger;
• 3 shallots or 1 small sweet onion.

Marine salmon orientally:

1. The fillet is cut into thin slices, as for sandwiches.
2. Onions cut into half rings.
3. All other ingredients, except ginger, are combined in a small saucepan, bring to a boil and cool.
4. Pour the pieces of fish with chilled marinade, put in the refrigerator for a day. Ready fish can be served.

Salmon marinated with green tea

Another unusual recipe for marinating red fish. Prepare the following ingredients:

• 1 kilogram of salmon:
• a pinch of marjoram;
• carnation - 4 buds;
• s alt - 3 tbsp. l.;
• green tea - 1 tbsp. l.;
• vinegar - 2 tbsp. l.;
• 4 garlic cloves;
• anise - a pinch;
• tangerines - a couple of pieces;
• dry rose wine - 100 ml;
• vegetable olive oil - 30 ml;
• a pinch of tarragon;
• red hot pepper - thing;
• dried parsley;
• allspice - 8 peas.

Marine the salmon according to the instructions:

1. Green tea must be steeped: 50 ml of boiling water per 1 teaspoon of tea. Boil 10 minutes. Pay attention to the quality of green tea. It does not matter how it will be - packaged or loose, the main thing is a rich aroma and the absence of tea dust that remains on the walls of the cup.
2. Garlic is grated or passed through a press.
3. Hot pepper finely chopped, removing the seeds.
4. Mandarins are peeled, divided into slices and cut in half. Instead of pieces, you can use citrus juice.
5. The fish is cut into small pieces and placed in a bowl.
6. Slices of tangerines, tea, spices, s alt, squeezed garlic, wine and vinegar are added to the salmon. Mix well, lay out in jars and put in the refrigerator for two days.

Conclusion

Marinating salmon is as easy as s alting it. Salmon is one of those varieties of fish that goes well with many ingredients. Choose your favorite marinade and cook a delicious fish delicacy just like in the best restaurants.