Salted Pink Salmon

by Editorial Staff

To be sure of the quality and freshness of the fish, it is best to pickle the pink salmon yourself.

Summary

Prep Time	20 mins
Total Time	2-3 days
Course	Main Dish
Cuisine	Russian
Servings (Default: 4)

Ingredients

Pink salmon – 1 pc. (1 kg)
Salt – 4 tbsp
Sugar – 2 tbsp
Ground herbal mixture – on the tip of a knife

Instructions

Everything you need to pickle pink salmon at home.
Wash one large pink salmon (chum salmon or salmon), remove scales, cut the abdomen, remove the entrails, head, fins, and tail. Rinse the fish with cold water.
Mix coarse salt with sugar (don’t be surprised, sugar is necessary to pickle pink salmon) in a 2: 1 ratio, add dry ground mixture on the tip of a knife, mix well.
Using a sharp knife, cut the fish into portions, about 7-8 mm wide.
Spread the fish in layers in a small enamel bowl, sprinkling each layer with the prepared mixture rather thickly. Sprinkle the top layer of fish with the mixture.
Press down on the fish using an upside-down flat plate that fits well. Optionally, you can put a liter jar of water on top. Place the fish in the refrigerator.
The fish will be ready on the second or third day.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.