Simple ways to pickle delicious trout and salmon at home

salt fish

Red fish - a popular delicacy in many countries.It is important as a holiday, and in the daily diet.High nutritional value and benefits for the human body makes red fish the desired product.Different varieties of red fish can be cooked in different ways.

One of the most popular ways is salting.Used for salting salmon and trout.The process of salting fish is very simple, so it is often prepared as a red fish at home.Moreover, an inexpensive method for processing an output of a product that can be stored for some time in the refrigerator and fed in different ways.Recipes salting salmon are also many and all of them are simple in execution.



  1. Method one: Classic
  2. Method two: Quick
  3. Method three: Scandinavian
  4. Method Four: With honey
  5. Method Five: vodka
  6. Method Six: Salting bryushek
  7. methodSeven: Salting of salmon steaks (trout)
  8. Video

Method one: Classic

basic method pickle salmon and / or trout - the easiest.Its meaning is that the fish must first be processed correctly, and then prepare a salt-coating mixture and soak her fish.Further, salted fish made up into a container, covered in the refrigerator and removed.A few days later, an appetizer of red fish - ready.

recipe.Easy salting trout (steelhead)

This recipe will allow to pickle fish using the simplest products and get a tasty product that can be used both independently and as an ingredient for salads and snacks, as well as some of the first courses.


  • 1 kg trout or salmon
  • 2 tbsp.l.
  • coarse salt 2 tbsp.l.sugar
  • 5 - 6 peas allspice
  • 2 bay leaves

Method of preparation:

  1. cleaned fish.To do this, it must first be washed, using kitchen scissors to cut the fins.Then, using a sharp knife clean of scales, cut off the head and tail.Next, remove the underbelly (a fat of a carcase, which is salted separately or used for cooking soup).After that, cut the fish along the ridge, remove the spine and ribs.It turned out the two fish fillets.
  2. Prepare salt-coating mixture.For this, mix the salt and sugar.
  3. salting.Fillet the fish put on board, wet cloth.At the bottom of the bowl to pour salt-coating mixture, then lay down one's skin the fish fillets.Top with peppercorns and a bay leaf.Then the skin up to put a second piece of fillet, pre-dusted with salt-coating mixture.Top rub the fish fillet mixture.
  4. fish on top and cover with to deliver the goods (for example, filled with three-liter jar), leave at room temperature for 2 hours.
  5. After this time, remove the oppression, the fish tightly close the lid and put into the refrigerator for 2 days.
  6. After 2 days, to get the fish, drain the brine, remove excess salt-coating mixture, rub the fillets with a napkin and serve.

Cooked fish can be cut into cubes and add to the salad, or cut into thin slices and serve as an appetizer.

Pickled salmon and trout combined with almost all vegetables.Also good with bread.

Helpful Hints:

  • Council 1. It is believed that the fish will absorb as much salt as needed, so the salt can not regret.At the same time, much depends on the fish, so it's best to focus on their taste preferences.
  • Council 2. salted fish should be in an enamel or plastic container.The metal container is not suitable, since in the process of salting, the fish can get the taste of metal.
  • Council 3. If you mess around with partitions do not want to fish, you can buy ready-made fillets.At the same time pay attention to the weight and quality of cutting.


Method two: Quick

This method pickle salmon and / or trout is good enough that day to get a tasty snack.It is based on the classic method, but has the features of preparation, which reveal recipes.

Recipe 1. Daily salting trout (steelhead)

In this recipe is prepared tasty fish all day.So great when little time for cooking.All the more so salty red fish will decorate any table and is always in demand.


  • 1 kg trout or salmon
  • 2 tbsp.l.
  • rock salt 1 tbsp.l.
  • sugar lemon juice, spices and herbs to taste

Method of preparation:

  1. carcass Wash the fish, to cut it as described in the previous recipe, and wipe dry with a cloth.
  2. Cut the fish into portions, and to rub salt-coating pre-cooked mixture of salt, sugar and spices.Then sprinkle with lemon juice on both sides and put in a deep non-metallic bowl.
  3. bowl cover and put the top yoke, put into the refrigerator.
  4. At the end of the day to get the fish and serve.

This trout or salmon can be served as an appetizer or as an ingredient in salads, sandwiches and first dishes.Also, the fish can be used as a filling for pies and rolls.

Recipe 2. 10-hour salting trout (steelhead)

When the time quite a bit, and you need something tasty, healthy and nutritious, such as salted salmon or trout.Cook the fish for this recipe - the best solution.


  • 1 kg of fish
  • 3 hours. L.salt
  • 100 g refined sunflower oil

Method of preparation:

  1. trout or salmon handle and wipe dry with a cloth.Cut the tenderloin crosswise into small cubes of 0.5 cm.
  2. in non-metallic bowl pour the salt and put the fish.Mix well so that each piece of fish soaked in salt.
  3. fish with salt and pour the butter mix again, put in the refrigerator.
  4. After 10 hours, the fish is ready for use.

tasty fish can be kept for several days in the refrigerator and served in different ways.

Helpful Hints:

  • Council 1. add various spices and herbs to get the fish with different flavors, each time a new batch of delicious salted fish.
  • Council 2. to fish with scales it easier to remove, soak it for a few minutes in hot water.


Method three: Scandinavian

in Scandinavia and other northern countries, red fish is one of the main products.So there it is prepared especially tasty, with all the nuances.

This method is very simple, but because pickle trout or salmon recipes for Scandinavian cuisine and can be in the kitchen.

Recipe 1. Salting of salmon Finnish

Whether salmon or trout, pickled for this recipe, get the best of salty and tender.It is delicious as an appetizer or as an ingredient in many dishes.


  • 500 g trout (steelhead)
  • 100 g fresh dill
  • 3 tbsp.l.
  • coarse salt 3 tablespoons.l.sugar

Method of preparation:

  1. fish washed, dried, cut along the spine and remove the bones.The skin is left.
  2. Mix the salt, sugar and carefully rub this mixture of fish fillets on all sides.
  3. Wash and dry dill.1/3 of the total weight of dill on a plate with sprigs.On top lay half dill fish skin side down, then a layer of fennel and again fish fillets.
  4. Ready "Collection" cover and put the load on top.Leave for eight hours at room temperature.Then, in two days to clean the refrigerator.

Two days to get the fish, remove the excess mixture and dill, cut into slices and serve as an appetizer.

Recipe 2. Salted salmon 2 hours

in Scandinavian cuisine also has a rapid recipes for salted fish.Main feature recipe - it's speed, with the result - "Yum."


  • 500 g salmon (trout)
  • 500 g of water
  • 2 tbsp.l.
  • salt 2 tbsp.l.sugar

Method of preparation:

  1. fish to cut, remove the seeds and cut into pieces small portions.
  2. Prepare the brine: water, bring to a boil and pour into it sugar and salt.Cool.
  3. fish folded into a non-metallic container and pour the cooled brine.Cover and leave at room temperature.

After 2 hours, can be supplied pre-packaged snacks, decorating it with greenery.

Helpful Hint: salt-coating mixture to use coarse salt.Because the salt of the "extra" absorbs all the juice and fish can get dry and even salty.Major allows the salt fish prosalivatsya in its own juice.The result is a delicate salted fish.


Method Four: With honey

This method gained its name from the ingredients that are used in the process of brining.But, despite the presence of honey, salted fish turns and did not cope.In addition, the flesh of the product after such pickling is particularly fondly.

saline trout or salmon in a way very simple and inexpensive.

recipe.Salted trout with honey

feature of this recipe is that instead of sugar use honey for salting.Because of this fish gets rich flavor.In addition, the pickling is only fillets without skin.


  • 1 kg.Trout fillet (salmon) without skin and bones
  • 1 tbsp.l.
  • honey 3 tbsp.l.salt

Method of preparation:

  1. Fish fillet rinse in cool water and dry thoroughly with a towel.
  2. honey mixed with salt and cover with this mass of fish fillet, carefully rubbing the flesh.
  3. fillet, with a mixture of fluff to roll into a roll and place in a container made of glass.Cover the container with a lid and put into the refrigerator for a day.
  4. A day to pull the fish out of the refrigerator, turn the roll in the tank, putting it the other party in the resulting brine.Again, put into the refrigerator for a day.So again for three days.
  5. On the fourth day, to get the fish out of the fridge, pour the brine and fish ready to feed.

This fish can be cut into rolls and serve as an appetizer.And you can deploy it in a layer and cut into slices.

Helpful Hint: Since honey is mixed with the salt becomes liquid, using this product can be any consistency.And adding honey of different types and varieties can influence the taste, finding his "classics".


Method Five: vodka

This method relates to a series of fast and very simple.The number of salt-coating ingredients are not great.As a result, short manipulation turns tender fish with a balanced flavor.

recipe.Salted trout vodka

This recipe is useful to all who need to quickly prepare delicious and nutritious snack.


  • 500 g of finished fillet of trout or salmon
  • 2 pinches salt
  • 1 pinch sugar
  • few sprigs of dill
  • 30 - 50 grams of vodka

Method of preparation:

  1. finished fish fillets rinse and dry with a towel.
  2. Fluff pinch of salt the inside of the fillet.
  3. Sprinkle with sugar, then cover the fillets with sprigs of dill and sprinkle with vodka.
  4. Place the fish in a container, cover the dish and leave the room.

When salting the fish in this recipe in the morning, then after lunch it is possible to help themselves.

Helpful Hint: fish to work out a pinch of salt and sugar evenly, simply sprinkle the flesh of the fish, and then rub the mixture into fillets.Increasing the portion of salt and sugar in this recipe should not be, because the fish can not get tasty.


Method Six: Salting bryushek

fish fillets and steaks - delicious and healthy food, with which no one will argue.That's just not always and all she can afford.But there is an alternative - the abdomen.It is a very satisfying part that is often discarded.In some stores it is sold separately from the steaks and fillets and is not expensive.

Instead of throwing away abdominal fat, you can get the perfect pickle and a snack.

recipe.Salted salmon belly

This recipe will cook a tasty snack to beer.You can also add slices of savory bryushek in vegetable salads.


  • 400g salmon bryushek
  • 2 tbsp.l.
  • salt 1 tbsp.l.
  • sugar mixture pepper to taste

Method of preparation:

  1. abdomen Rinse and soak in water for 20 minutes.Then drain the water, rinse again and cleaned from scales.
  2. Prepare a mixture by mixing the peppers, salt and sugar.The resulting mixture of the abdomen and gently roll stacking layers of tightly folded into a jar.Then pour a little water jar (1 - 2 tablespoons) and put in the refrigerator.
  3. abdomen salting salmon to 2 days in a closed jar.

The result is a ready snack that can replace sausage and similar products.

Helpful Hints:

  • Council 1. Always choose only the freshest fish.In the present case the abdomen.After all, despite the fact that the product contained in salt and spices, cooked fish is still not passed.So do not risk the health, ignoring the date of issue.
  • Council 2. Do not overdo the fish more than 2 - 3 days in the brine, which is formed in the process of salting.After this time, it is necessary to drain the brine and move the fish in a jar, where it can be stored for a long time.Otherwise, the fish will not delicious.


seventh method: Salting of salmon steaks (trout)

Steaks can not only handle the hot (bake, roast), and a pickle.This is done as simple as salting and other parts of the fish.It turns out tasty, presentable and very original.

recipe.Salty salmon steak

This recipe involves brining the fish with brine.Last cooked very simply.And the whole process of salting counted in minutes.


  • 2 large salmon steak
  • 1 liter of water
  • 3 - 4 tbsp.l.salt without slides
  • 1 tbsp.l.
  • sugar 1 tbsp.l.vinegar
  • Spices choice and taste

Method of preparation:

  1. Prepare the brine.Water is poured into the pan, add salt and sugar and bring to a boil.Then, if desired, add selected spices, such as coriander, pepper, bay leaf and stir and pour vinegar.Remove from heat and let stand, and then strain it.
  2. Salmon Steaks rinse, dry with a towel and put in a tight container.Pour the cold brine, cover and place in refrigerator for 2 days.Cooked fish is served as a separate dish, garnish with greens.

Helpful Hint: If love is not very salty fish, remove the sample may be the next day.