Unlike fatty salmon or trout, pink salmon meat can be quite dry, but proper salting and treatment will save your fish from this drawback, making the dish quite juicy and tender.

We must start with the pre-processing of the carcass. Rinse the fish under running water with a sharp knife vsporite her belly and remove the insides. Then cut the head and all fins, rinse again under running water and Pat dry with paper towel.
For cutting the fins, it is desirable to use special scissors, as a knife carefully cut off the fins without damaging the skin, can be difficult.

Make a deep cut along the back along the length of the whole fish, and carefully separate the parts of the carcass from the ridge, trying to clean the bone as much as possible of the pulp. Not separated by a ridge of large rib bones, remove separately. Get two pieces of fillet of salmon, fully prepared for salting. Salt fish can be in this form or cut it into serving pieces.

The main methods of salting salmon at home there are two: dry Ambassador and with brine.

Dry Ambassador

1 kilogram fish, you will need 1.5 tablespoons of salt, 1 incomplete tablespoon of sugar, a little black pepper, some leaves of Bay leaf and vegetable oil.

Mix salt, sugar and black pepper, the obtained mixture RUB the fish on all sides.

Take a glass or enamel deep bowl with a flat bottom, a thin layer, pour in her vegetable oil, put the salted fish if the spices still left, sprinkle the fish on top of them, lay near the top Laurel leaves, and on top of all that, pour a little more vegetable oil.
Aluminum utensils for salting salmon will not work, as this metal will give a distinctive metallic taste of the finished dish, that would ruin the taste.

Cover the bowl with fish lid and leave on the table for 1.5–2 hours to the carcass a little poselilas at room temperature, then refrigerate for another day. If you did everything correctly, then the next day will be able to serve incredibly delicious and tender salted fish.

Ambassador of pink salmon in brine

To pickle salmon in brine is even easier. 0.5 liters of water, bring to boil, dissolve in it 2 tablespoons of salt and let cool to room temperature. The resulting saturated solution pour over the fish, cover and leave first on the kitchen table, and then put it in the fridge.

About a day later, remove the salmon and try a piece. If it is salted, soak it in the refrigerator for another day. When fish is cooked, drain the brine, lay the slices of salmon on paper towel, so they are a bit dry, and before serving, lightly grease with vegetable oil.