Spicy Pink Salmon

by Editorial Staff

A very tasty and quick way of salting pink salmon.

Summary

Prep Time	20 mins
Course	Main Dish
Cuisine	Russian

Ingredients

Pink salmon – 1 pc.
Salt – 2 tbsp
Sugar – 2 tbsp
Black peppercorns – 3-5 pcs.
or Coriander – 3-5 pcs.
Vegetable oil – 1-1.5 tbsp

Instructions

Prepare food.
Take 1-1.5 kg of fresh frozen pink salmon. Rip her skin off (which isn’t hard at all). Separate the fillet from the bones.
Cut across from the ridge into thin slices.
Mix in a container 2 tablespoon. tablespoons of salt with 2 tablespoon. tablespoons of sugar. You can add a few grains of coriander or black pepper.
Lay in layers in a jar or container so that the first layer is salt and sugar.
And the fishplates did not overlap one another.
Then again salt and sugar and again a layer of fish – until all the fish is placed in a container or jar. There should be a layer of salt and sugar on top.
Pour 1-1 1/2 tablespoon on top. tablespoons of vegetable oil.
Cover the prepared fish with a lid and put it in the refrigerator.
You can eat the next 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.