Recipe Catalog

Lightly salted salmon marinated in lemon juice is a true delight for fish lovers. This simple yet exquisite recipe originates from Russian cuisine, where easy salting methods preserved the freshness of the product and highlighted its natural flavor. Lemon juice adds a gentle tartness to the fish, while the combination of salt, sugar, and fragrant pepper reveals a richness of flavor nuances. After a day of marinating, the salmon becomes tender and aromatic, perfect for sandwiches or appetizers. The pleasant balance between saltiness and freshness makes this dish an excellent option for festive tables or light dinners.

Basic recipe, but with New Year's additions: rosemary, zest. Simple manipulations - and a delicious snack is ready. In principle, you can eat salmon in a day, but you can leave it in the freezer until the holiday (at the same time, it will be easier to cut it into thin slices).

Lightly salted salmon in oil marinade is a refined dish of Russian cuisine that embodies the traditions of homemade salting. Historically, salted fish was an integral part of the Russian table, allowing for long-term preservation of the product. In this recipe, the salmon is gently salted with added sugar, achieving a delicate balance of flavor. The marinade made from oil, vinegar, and spices highlights the fish's tenderness and adds zest. Onion rings and bay leaves enhance the aroma, creating a harmonious taste. The dish is perfect as an appetizer and can be served with rye bread or potatoes. Lightly salted salmon not only delights with its rich flavor but also serves as a source of beneficial omega-3 fatty acids, making it indispensable for health-conscious eaters.

Salted pink salmon in the Sakhalin style is a traditional recipe of Russian cuisine rooted in the Far East. The fish, soaked in salt and pepper, acquires a rich flavor that delicately balances between the tenderness of the meat and bright saltiness. The method of salting under pressure followed by maturation in the freezer gives it a special density and velvety texture. This dish is perfect for festive gatherings or cozy family dinners, highlighting the natural taste of the fish. It is served in thin slices that can be complemented with fresh bread, butter, or lemon slices. Salted pink salmon in Sakhalin style is not just an appetizer but a tribute to maritime traditions and the art of simple yet exquisite cuisine.

Salted pink salmon in 16 hours is a classic Russian dish embodying ancient fish salting traditions. The preparation process is delicate and requires patience: the salmon fillet is gradually salted with salt and sugar, then soaked in olive oil, acquiring a tender texture and rich flavor. This method allows the fish to stay fresh for three weeks, making it an ideal snack for a traditional table. Salted pink salmon has a mild, slightly sweet-salty taste, and its thin slices pair wonderfully with rye bread, fresh vegetables, and herbs. It’s a great addition to festive gatherings or dinners when you want to enjoy the simple yet refined taste of Russian gastronomic heritage.

The most affordable holiday fish, not as fatty as salmon or trout. Therefore, it is better to salt it yourself to catch the flavor that is pleasant for you. Be prepared for the pink salmon to be a little dry, wilted , but that is its charm.