How to marinate a salmon

AuthorChef
ScoringDifficultyBeginner

Whenever I invite them to eat at home and prepare salmon, they ask me what is the trick, and I always answer that in how the salmon is marinated, this process has much more merit than the recipe itself since it is where the taste takes all the flavor. fish.

How to marinate salmon

How to marinate a salmon

With very few ingredients we can make a perfect homemade marinade for salmon, and you don't have to be an expert chef to carry out this process, but before we delve into it and reveal my secret, I want to make it very clear what it is to marinate and what it is not.

Differences between marinating and smoking

Many people get confused when it comes to marinating and smoking, they have nothing to do with it and the result differs a lot. Let's first define what it consists of marinate: season the fish to preserve it by using a marinade of wine, herbs, vinegar, spices and salt among other ingredients, so that it is preserved, softens and acquires flavor and aroma.

On the other hand, smoking consists of subjecting a food to the smoke for its conservation and to give it flavor and aroma.

So both marinating and smoking are used for the same thing, hence the confusion, but the result is radically different. With the above clear, today we will learn to marinate salmon properly.

How to marinate a salmon?

Marinated salmon will allow us to prepare a large number of recipes, from a tartare to an infinite number of tapas and appetizers, even as a delicious salmon carpaccio accompanied by a rich extra virgin olive oil flavored with fine herbs ... it makes my mouth water alone to think about all the possibilities that this simple process offers us, options for thousands, and I would love for you to leave in the comments your best proposals with marinated salmon.

As in each recipe, make sure you have the necessary ingredients on hand before starting, more than once I have had to interrupt the recipe due to confusion and rush to the supermarket to buy something I needed. You will need salt, sugar, dill, vinegar, black pepper, and of course, fresh salmon, no frozen salmon - which must have skin but no bones, so ask your trusted fishmonger to clean them well.

What cut of salmon should be used?

My preference is the part that is closest to the tail, it has the ideal texture and is very easy to handle and cut.

How is salmon marinated?

The first thing you should do is mix the salt and sugar, this is our mixture with which we will rub the salmon in the following way: place it on a table or the table with the skin on the surface and very carefully spread the mixture on each corner of it.

Now you should sprinkle the pepper and dill over the salmon, covering the entire piece. Repeat these steps with all the cuts and place them together by wrapping them with plastic wrap so that both ends are uncovered so that the juices of the fish drain while it marinates.

Place the salmon in a dish deep enough to cover it, or a pyrex container, where it fits and we can "squash" it by placing some weight on top of the wrap we made to help it release the liquid more quickly. For this I usually place a couple of unopened containers of milk or kilos of rice that I place on a plate and this on the wrapped salmon. I tell you the rest of the steps in the recipe below.

Tricks for marinating salmon at home

  • Add your personal touch by changing the ingredients, a touch of smoked salt, oregano instead of dill, pink Himalayan salt, etc.
  • The section just before the tail of the salmon can be cut more easily, ask the fishmonger for this.
  • You can freeze the already marinated salmon to preserve it, it lasts about 2 months, once you thaw it, do not freeze it again, so it should preferably be stored in portions well wrapped in transparent film.
  • Varnish the salmon with corn or sunflower oil to keep it in the fridge so that it does not lose properties or absorb odors, always in a tupperware and for a maximum of 7 days so that it does not spoil.

ProductsPeople 8
Preparation time15 minsTotal time15 mins

Ingredients to make How to marinate a salmon

 1 kg fresh salmon loinswith skin, without spines
 30 grs coarse saltif it's pink better
 25 grs of white sugar
 10 grs of black pepperin grains
 Fresh dillnothing dry, if you don't have fresh oregano instead

Preparation of How to marinate a salmon

1

Let the fishmonger clean the thorned salmon well, explain that it is for marinating and that you want a cut close to the tail with its skin

2

Mix the sugar with the salt and with the salmon on the counter, carry this mixture to all the meat with the help of your hands, so that there is no uncovered space. Now add the peppercorns and the dill or oregano. Face the pieces of salmon meat with meat (the pink part) and wrap with plastic wrap without covering the ends to release the liquid there - squeeze enough to help this process.

The trick for this step is salt, so it must be the amount indicated, it will help dehydrate the salmon.

3

Place the wrapped salmon in a deep container and place on it a plate and some weight to crush it, you can use milk or juice bricks, or a couple of kilos of some legume or rice, whatever you have on hand. Put the container in the fridge and let it marinate for 24 hours without moving it.

4

Take it out of the fridge and carefully discard all the water that the salmon has expelled, turn the wrap over and put the weight back on it, letting it rest again for 24 hours.

5

Once the two days indicated have elapsed, remove the liquid and the transparent film again. wash the salmon very well with plenty of cold water so that none of our marinade ingredients remain.

6

Dry the salmon with kitchen paper and you have it ready to cut to your liking and prepare the dish that you want.

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Ingredients

 1 kg fresh salmon loinswith skin, without spines
 30 grs coarse saltif it's pink better
 25 grs of white sugar
 10 grs of black pepperin grains
 Fresh dillnothing dry, if you don't have fresh oregano instead

Instructions

1

Let the fishmonger clean the thorned salmon well, explain that it is for marinating and that you want a cut close to the tail with its skin

2

Mix the sugar with the salt and with the salmon on the counter, carry this mixture to all the meat with the help of your hands, so that there is no uncovered space. Now add the peppercorns and the dill or oregano. Face the pieces of salmon meat with meat (the pink part) and wrap with plastic wrap without covering the ends to release the liquid there - squeeze enough to help this process.

The trick for this step is salt, so it must be the amount indicated, it will help dehydrate the salmon.

3

Place the wrapped salmon in a deep container and place on it a plate and some weight to crush it, you can use milk or juice bricks, or a couple of kilos of some legume or rice, whatever you have on hand. Put the container in the fridge and let it marinate for 24 hours without moving it.

4

Take it out of the fridge and carefully discard all the water that the salmon has expelled, turn the wrap over and put the weight back on it, letting it rest again for 24 hours.

5

Once the two days indicated have elapsed, remove the liquid and the transparent film again. wash the salmon very well with plenty of cold water so that none of our marinade ingredients remain.

6

Dry the salmon with kitchen paper and you have it ready to cut to your liking and prepare the dish that you want.

How to marinate a salmon

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