Lightly Salted Pink Salmon
Following this recipe, the fish turns out flawless: tender and with a moderate amount of salt. You can salt trout or chum salmon in the same way. Add additional ingredients (pepper, dill, lemon zest) according to your preference or omit them entirely — the dish will still be delicious.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- pink salmon fillet 1 kg
- salt 25 g
- sugar 12 g
- vegetable oil 70 ml
- lemon
- dill
- black pepper
Instructions
Step 1 of 15
Zest the lemon (use only the yellow part to avoid bitterness).
Step 2 of 15
Finely chop the dill.
Step 3 of 15
Combine the salt and sugar.
Step 4 of 15
Cut the fish into slices about 1 cm thick. Remove the skin.
Step 5 of 15
Place the sliced fish in a bowl.
Step 6 of 15
Pour in the salt and sugar.
Step 7 of 15
Mix.
Step 8 of 15
Add the oil. Mix.
Step 9 of 15
Divide the fish into 3 parts. Add the zest to the first part.
Step 10 of 15
Mix.
Step 11 of 15
Add the dill to the second part.
Step 12 of 15
Mix.
Step 13 of 15
Add ground black pepper to the third part.
Step 14 of 15
Mix.
Step 15 of 15
Cover each bowl with plastic wrap. Leave in the refrigerator for 2 days.