The recipe for salting salmon is amazingly simple. The red fish cooked using it turns out to be so tasty that everyone with whom I shared the recipe warmly thanked. 🙂

I usually buy a piece of salmon weighing one and a half kilograms. I salt some, and cook some in a different way (which I will discuss in a separate article).

Food that has not been cooked is significantly healthier than fried, boiled, or baked food. Therefore, salted salmon is a great option for those who are.

It is not necessary to buy fillets. A whole piece of carcass is cheaper than a cut along the spine with the ridge removed. In modern stores it is so customary that a store employee cleans the selected piece of scales for you. At home, you just have to cut the purchased part of the carcass lengthwise and separate the spine. It's very simple.

So, we bought a salmon fillet or prepared it ourselves. We start salting. There is no need to remove the skin, we will remove it when the fish is ready.

For salting salmon, we need salt, sugar and a glass saucepan with a lid. It works best in glass. If there is no glass, take an enamel one. But it is better not to use metal.

Cut the salmon into pieces that correspond to the size of the saucepan (so that two pieces fit in the pan). Mix sugar and salt in a 1: 1 ratio. I usually take 4 tablespoons of salt and 4 tablespoons of sugar.

Don't be intimidated by putting in sugar. The fish is very tasty, you will not regret it.

Thoroughly roll both pieces of salmon in a mixture of salt and sugar, alternately.

Then we put them in a saucepan with the middle inward (skin out). At the bottom, as a rule, there is an excess of a mixture of salt and sugar. It's not scary. Ideally, you should try to distribute it evenly over the entire surface of the fish, but this is not particularly critical.

So, the salmon pieces are sprinkled with salt and sugar and placed in a saucepan. now we close the lid and put in the refrigerator for 2 days.

After two days, lightly salted salmon is ready.

We take out both pieces from the saucepan, gently scrape off the excess salt from the fish with a knife, if it remains. We put the pieces on the board with the skin down and cut into portions, at the same time separating from the skin.

It is simple, but it is advisable to use a large knife (it is difficult to cut long slices with short ones). Cutting off each piece, at the moment when the knife reaches the skin, you are not trying to cut the skin, but make a movement with the knife to the side. In this case, the meat is easily separated from the skin. It has been described for a long time, but in fact it turns out very quickly.

Chopped portions of self-salted salmon can only be put on a plate. The most delicious dish is ready.

A little secret: you need to cut everything at once. If you cut only a part and leave the rest in a salty solution (it is obtained when our salmon lets out juice), then the remaining fish will continue to absorb salt and turn out to be salty. Two days is enough.

I cut several small salmon plates or one large one, cover with plastic wrap and refrigerate. Then for several days we eat this delicacy. When you want to eat a piece, you just need to open the refrigerator and take it from a plate. Convenient and extraordinary delicious food!

All bon appetit and all the very best! Don't forget! 🙂

P.S. In the photo next to salted salmon - tomatoes from.

P.P.S. Attention! I recommend that you definitely read the comments on this article. In particular, those that talk about the dangers of eating farmed salmon. No matter how tasty this fish is, you should not abuse it. Think about food and your health.

Admit it honestly, is a red fish bought in a store so tasty? There are, of course, pleasant exceptions, but in most cases, beautiful pieces of salted salmon are a dangerous mixture of preservatives to health. But you must admit, sometimes you really want to enjoy the taste of a sandwich with a piece of salted fish and please your household with a new salad, where this delicacy was used as one of the ingredients? Be sure to read this text to the end and you will learn how to salt salmon at home.

The rules for salting salmon are similar to those that are usually followed when salting any red fish, namely:

• For salting, you need to take fresh or freshly frozen fish, on the shelves you can recognize it by the delicate pink color of the meat.
• The fish should be salted in a glass or enamel container; if you salt salmon in a metal bowl, the finished product will absorb the smell of iron.
• It is not recommended to use iodized salt, it will spoil the appearance of salted fish.

An easy way to pickle salmon

You will need:

• salmon fillet - 1 kilogram,
• salt - 2 tablespoons
• sugar - 1 tablespoon.

Cooking method

• Place the fish fillets in a plastic or glass container.
• Sprinkle with an even layer of sugar and then salt.
• We seal the container and put it in the refrigerator.
• After 3 days, the fish is ready to eat. We cut it into pieces and serve as a snack, pre-watered with a small amount of lemon juice.
• Attention: if you are afraid that the fish will not be eaten immediately, we advise, in order to avoid salting, grease the fish with odorless vegetable oil for 4 days and transfer it to a clean and dry container.

How to salt whole salmon

You will need:

• salmon - 1 carcass weighing up to 3.5 kilograms,
• salt - 6 tablespoons,
• sugar - 2 tablespoons
• japanese seasoning ajinomoto (white crystals of elongated shape, odorless and tasteless) - 1/2 teaspoon,
• black pepper - 15-20 peas,
• allspice - 10 peas,
• bay leaf - 10 pieces.

Cooking method

• We clean the fish. Cut off the head, fins. Gutted. We remove the spine and small bones.
• Put the fish on the cutting board, skin down, make an incision along its middle line. Sprinkle with ajinomoto fillet. If you did not manage to find such a spice, do not despair, without it, salted salmon will also work wonderfully well.
• Sprinkle the meat with sugar, and then rub it with salt. Do not overdo it with sugar, the ideal ratio is 3: 1, that is, for 3 parts of salt, you need to take 1 part of sugar. Pour a little sugar and salt into a specially made incision on the lateral line, in the part where the thickest layer of meat is.
• Sprinkle the meat with pepper and spread the bay leaves on small pieces.
• Put some salt in a plastic bag or a large baking sleeve. We spread our fish on it with the skin down.
• We release excess air from the bag. We tie it. Place on a baking sheet or in a bowl. We send it to the refrigerator for 3-4 days, not forgetting to turn the fish in the bag at least once every day. After the specified time, salted salmon can be tasted.

Salted salmon with herbs

You will need:

• salmon - 1 kilogram,
• medium-ground salt - 6 tablespoons,
• sugar - 2 tablespoons
• dill - 2 large bunches.

Cooking method

• We cut the fish - we remove bones, fins.
• We mix salt and sugar. Rub the fish thoroughly with the resulting mixture.
• My greens. We dry it. Put 1/3 of the prepared dill on the bottom of a dish suitable for salting fish.
• Put the fillet pieces on the dill, skin side down.
• Put half of the remaining dill on the fish.
• We spread the remaining fish, but already with the skin up, and dill.
• Put a flat lid or plate on top. We put the load.
• We leave the fish in the kitchen for 8 hours, and then keep it in the refrigerator for 48 hours. After the specified time, the salmon with herbs is ready to eat. Cut it into pieces and serve it to the table.

An excellent snack is considered not only salted salmon fillet, but also salted bellies of red fish. For salting, you need to choose wide bellies, during the purchase, pay attention to their color - they should be of a pleasant pink color, if they have a yellowish tint, then this is a sure sign that they have been on the counter for a long time, and therefore it is better to refuse to buy.

There are several ways of salting salmon bellies, let me offer you a couple.

Salmon belly salting recipe

You will need:

• salmon belly - 500 grams,
• salt - 1 tablespoon
• granulated sugar - 1 teaspoon,
• citric acid - 1/2 teaspoon.

Cooking method

• We wash the salmon abdomens under running water. Dry with paper towels.
• We mix salt, sugar and citric acid.
• Sprinkle the salmon belly with the resulting mixture. We put them in the refrigerator for a day.
• We wash the finished salted belly. Dry a little. Let's try! You need to store the delicacy in the refrigerator.

Every housewife should know how to deliciously salt red fish at home.

After salting salmon and other types of fish with your own hands, read also how to salt coho salmon. significantly saves money for the holiday, and also protects your body from preservatives and dyes that are invariably present in store packaging.

Lightly salted salmon, cooked at home, turns out to be especially tasty, tender and attractive in appearance.

Salting salmon fillets at home does not require much skill and time, except for the aging itself in the refrigerator.

As a result, you will learn how to salt red fish correctly, and get delicious fish cuts for any festive table!

How to salt salmon at home recipe with photo

Salting salmon at home in Odessa

Ingredients to salt salmon fillets at home:

• 1 kg fresh red fish
• 3 tablespoons medium-ground salt
• 2 tablespoons sugar

How to salt salmon in chunks in a saucepan:

1. Defrost frozen red fish at room temperature without pouring water or heating.

2. If necessary, gut fresh fish, rinse, cut into separate pieces and dry each piece with a paper towel. Remove fins and large bones, or cut fillets from bones. The skin is usually left.

3. Mix salt and sugar.

4. Grate pieces of red fish with the mixture, place in an enamel pan, cover with a flat plate on top and place the load.

5. Refrigerate for 36 hours. Remove, dry with paper towels and air dry for several hours.

How to salt fresh salmon with dill

Ingredients for 1 kg of fresh fish:

• 5-6 tablespoons of medium-ground salt
• 200 g dill greens

How to salt salmon fillet with dill:

1. Grate the prepared fish well with a mixture of salt and sugar.

2. Place a third of the washed and dried dill sprigs on the bottom of the salting pot, put 1/2 pieces of red fish on them, skin side down.

3. Cover the second third of the dill, then place the remaining fish skin side up and cover with the rest of the dill.

4. Place a flat plate with oppression on top of the dill, cover and leave at room temperature for 8 hours.

5. Then refrigerate for two days.

How to pickle a salmon steak

• salmon steak - 500 g
• finely ground sea salt - 2 tbsp. l.
• brown sugar - 2 tsp
• a mixture of peppers - 1 tsp. without slide

How to salt salmon at home deliciously:

1. Rinse the steak under cold running water and pat dry with a paper towel.

2. Grind the pepper in a mortar to coarse crumbs. Mix with sugar and salt.

3. Place half of the curing mixture in an even layer on a flat plate. Place the salmon steak on top and cover with the second part.

4. Tighten the plate with cling film and refrigerate for 24 hours.

5. Drain the resulting liquid. And your homemade salted salmon is ready!

Recipe for salting salmon in film

Ingredients for salt red fish at home:

• salmon (fillet) - 2 pieces 400-500 g each
• salt - 4 tablespoons. spoons
• sugar - 2 tablespoons. spoons
• mustard seed - 1 teaspoon
• juniper berries - 1 teaspoon
• dill greens - 2-3 bunches
• fresh mint - 1 bunch
• ground black pepper - to taste
• half a large lemon
• olive oil

How to salt salmon at home:

1. Pound all dry spices together in a mortar.

2. Pat the salmon fillet with skin dry with a paper towel and rub with the seasoning mixture on the side of the meat.

3. Top with mint and dill, drizzle with lemon juice and drizzle with olive oil.

4. Place the fillet pieces on top of each other, skin side up, wrap tightly with cling film and place in a deep dish with oppression on top.

5. Refrigerate for 48 hours. Rinse off seasonings, cut into slices with a sharp knife and serve.

Salting salmon at home recipe with butter

• salmon (fillet) - 700 g
• vegetable oil - 100 ml
• sugar - 1 teaspoon
• salt - 2 tablespoons
• bay leaf and ground pepper

How to make salted salmon in oil:

1. Defrost fish at room temperature or, if you have time, in the refrigerator.

2. Cut the fillets into slices or slices of your choice.

3. Combine butter with broken bay leaves, salt and pepper.

4. Transfer the salmon fillet to the marinade and mix well.

5. Place in the refrigerator overnight.

How to pickle salmon at home with honey

• 1 kg salmon fillet
• 1 tsp crushed white pepper
• a few sprigs of dill
• 200 g honey
• 230 g coarse sea salt
• 1 liter of water

How to properly salt salmon fillets in honey brine:

1. Boil water, dissolve salt in it and cool a little, because honey cannot be diluted in boiling water.

2. Dissolve honey in brine.

3. To salt the salmon meat, place the fillets in a bowl, sprinkle with pepper and dill on top. You can also put a bay leaf.

4. Fill with cooled brine, cover and refrigerate for 2 days.

Do you like our recipes for salmon salting at home, write in the comments!

Salted fish is always tasty and simple, and if this fish is also red, like salmon, then it is twice as pleasant, because the calorie content of lightly salted salmon is only 200-215 Kcal per 100 grams, and how much is the use of this small and non-high-calorie piece , this value is simply immeasurable for the human body. Today we will tell you how to deliciously salt salmon at home, so that the fish turns out to be juicy, tender, fatty, slightly salted and at the same time retains all the benefits.

How to salt salmon at home deliciously: tips and secrets

Salting salmon is quite simple, but at the same time painstaking work that requires special attention and approach to the process, otherwise you can oversalt, undersalt or spoil the taste of the fish by defrosting it incorrectly, or sprinkling it with the wrong spices. Here are some tips from top chefs on how to cook slightly salted salmon fish.

1. How to choose the right fish for salting. A high-quality red fish has a dense, non-crumbling and non-sticking flesh. It is worth choosing salmon by color, adhering to a bright uniform light red color. Fresh fish looks a little shiny and, of course, it does not have any foreign smell.
2. For salting, you should take coarse sea salt, it does not draw juice from the fillet, leaves the fish meat fatty and juicy. In no case do experts recommend using an iodized product, it can spoil the true taste of fish.
3. To keep the salmon of a beautiful delicate color, before salting, the pieces should be sprinkled with moonshine or placed in this product for a fraction of a second, then removed and the salting process begin.
4. In order to achieve an excellent result, fish should be salted in glass or enamel coated dishes. You can use a plastic container or stainless steel cookware.
5. It is important to cut large carcasses into portions before the process. How to properly cut fish. First, the carcass must be washed, dried, then cut off the head, tail, cut off all fins, gut, carefully cutting the belly. Then the salmon is washed out from the inside, an incision is made on top, the carcass is divided into 2 parts, the main bone and thin bones are removed. Without removing the skin, the fillet is cut into convenient parts, everything is ready. If desired, salting can be carried out by chopping the fish into steaks.
6. Do not leave seafood salted in the marinade for more than three days, transfer the finished pieces to a dry container and send to the refrigerator. If possible, wrap the salted slices in a cotton towel or cheesecloth, so the fish will be drier, but no less tasty.
7. If it seems that a seafood delicacy is very dry, you can add a little vegetable oil, preferably olive oil, to the dishes when salting, it does not interrupt the taste of the fish itself.

Recommendations for using salt and spices

• There is no need to regret salt when salting, the product is quite fat and dense in consistency, it will absorb the amount that it needs and not a gram more. It is very difficult to oversalt fish of the salmon family.
• If you plan to salt the product in brine (marinade), be sure to observe the proportion of salt and sugar. For 2 tablespoons of salt, 1 tablespoon of sugar is needed.
• To get a bright aroma and rich spicy taste, experts recommend not to add any spices to the recipe itself, but to sprinkle the ready-made fish served on the table with spices.
• Coriander, pepper, garlic, dried onion, bay leaf, greens are most combined with red fish. When serving, you can decorate the fish with lemon slices (lime is used as a replacement) or orange, they will add some special zest to the taste.

How to quickly pickle salmon

In this recipe, we'll show you how to pickle fresh salmon quickly and simply in small pieces. The cooking time for salted salmon according to this method will be only one day.

It will be required for a fish carcass of 1.5 kg:

• - 2 spoonfuls of coarse salt;
• - 1 spoonful of sugar;
• - 5 carnations in buds;
• - 10 peas of black pepper;
• - 3 bay leaves.

The cooking process will be as follows:

1. Fish, gut, disassemble from bones, wash, cut, peel off into small portioned pieces, let dry a little.
2. Crush pepper, cloves and bay leaves, mix the resulting mixture with salt and sugar. If desired, the amount of some spices can be added or reduced. It all depends on your preference.
3. Place the pieces in a glass dish, sprinkle each layer with your composition with salt, leave for forty minutes or a little more in the room, and then put them in the cold for a day.

After 24 hours everything will be ready, you can get it out and eat or use salted salmon for sandwiches. You can serve such a delicious delicacy with dry wine, lemon wedges, any fresh herbs, olives or olives.

Ask the chef!

Failed to cook the dish? Do not be shy, ask me personally.

Lightly salted salmon at home

Now a recipe in which we will tell you how to salt frozen salmon. If desired, this recipe can be used for fresh fish, you just need to omit the process of defrosting the product.

The composition of the products for salting:

• - Frozen salmon carcass;
• - 2 table. lodges sugar;
• - 4 tablespoons of salt;
• - 1 teaspoon of mustard seeds and the same amount of dried juniper berries;
• - A bunch of greens (dill, mint);
• - 2-3 tablespoons of olive oil;
• - To taste a little lemon juice, black allspice ground pepper.

Algorithm of actions for cooking salted salmon:

1. One day before cooking, place the frozen fish carcass in the refrigerator on the lowest rack. Next, wash the seafood, disassemble it from the bones, cut into pieces. You can cut the seafood delicacy into steaks, but not too thick, as is convenient.
2. Chop the greens very finely.
3. Mix all bulk products, add greens, rub the salmon pieces with the resulting mass, place in a container where the fish will be salted.
4. Drizzle butter and lemon juice over the dish.
5. Install the oppression and put it in a cold place for 2 days.
6. Ready-made pieces can be immediately served on the table, or you can rinse off spices and only then present to guests.

On a note! If desired, you can tear the greens into large pieces and simply cover the fillet with it, after processing it with salt.

How to salt salmon in chunks

One of the easiest and most convenient salting methods. The salmon turns out to be delicious and tender, it melts straight in the mouth, it can be served as a separate dish, or on sandwiches, toasts, or used as ingredients in the preparation of other snacks.

• - Salmon carcass.
• - Any vegetable oil - 100-120 ml.
• - Salt - 2-3 tablespoons.
• - Sugar in quantity is half that of salt.
• - A mixture of spices for fish (you can buy or make your own from coriander, bay leaf, pepper, mustard).

Preparing a red fish in this way is very simple.

1. We described above how to cut salmon for pickling, there is nothing complicated here, all the actions are the same as in the previous recipes.
2. Next, put the pieces in a deep bowl, mix the spices with oil and process each slice with this composition.
3. We place the prepared dish in a cold place for 1.5-2 days, then take it out and eat.

How to salt salmon belly at home

The bellies of salmon are in no way inferior in taste, fat content and saturation to steaks and fish fillets. Right now, we will tell you how to deliciously make the bellies of a weak salting.

Ingredients:

• - Salmon bellies - 600-700 gr.
• - One spoonful of granulated sugar, ground pepper, ground coriander, white vinegar.
• - Two tablespoons of salt.
• - Glass of water.

Cooking process:

1. Rinse the bellies, dry, put in a deep bowl for salting.
2. Mix the spices in one mass, sprinkle on the bellies and mix thoroughly with your hands to distribute the salty composition over all the pieces.
3. Boil water, cool, mix a glass with vinegar, pour this composition over the abdomen, set oppression on top, leave for 48 hours in the cold.
4. Drain the brine from the finished fish, put the bellies in another dish, let them dry and can be served with potatoes, fresh vegetables, just with bread.

How to salt salmon ridges

Salmon ridges are also subject to salting. They can be bought at the store or used by separating the carcass into loins when disassembling.

You will need to prepare:

• - Salmon ridges - 1-2 pcs.
• - Vegetable oil - 5 tablespoons.
• - A teaspoon of sugar and twice as much salt.
• - Ground black pepper - 1-2 pinches.
• - Table vinegar (9%) - a teaspoon.

How to salt ridges:

1. - Mix salt, pepper and sugar, grate the ridges.
2. - Pour oil over the food half an hour after wiping the fish with salt.
3. - Add vinegar, turn the food several times by hand.
4. - Put the pickled spines in a bag, seal tightly, leave in the refrigerator overnight.
5. - In the morning, stir the food directly in the bag and stand for another 8-10 hours. Take out the ridges, use a knife to separate the meat from the bones and you can make sandwiches or eat with vegetables, mashed potatoes, just without anything.

How to pickle a salmon steak

Salted salmon at home can be made in pitted pieces or steaks. In this recipe, we will learn how to salt salmon fish with steaks.

1. We prepare the salmon carcass, cut it into steaks, removing the head, tail, entrails and cutting off large fins.
2. Next, mix in one bowl two tablespoons of brown sugar and 3 tablespoons of sea salt, add a mixture of peppers and any favorite seasonings for fish dishes or seafood salting to taste. We spread part of the spice mixture on the bottom of the salting dish, put the steaks evenly, it is best if the fish is laid in one layer, but if this is not possible, you can put the pieces one on top of the other, but in this case there must be a salty mixture between the layers. Cover the steaks with foil, keep in the refrigerator for 1.5 days.
3. Next, drain the liquid formed in the plate, put your steaks beautifully on a plate, decorate with herbs and lemon rings. All is ready!

We take per kilogram of fish:

• - A liter of clean water;
• - Two tablespoons of table salt.
• - A teaspoon of granulated sugar.
• - Juice from the third part of lemon.
• - Dried cloves, a mixture of peppers, bay leaves, other spices - to the taste.

Recipe for salting salmon at home using the wet method step by step.

1. Cut the fish fillet in portions not too small, but not in large portions.
2. Boil the water, pour all the spices and herbs according to the recipe into boiling water, mix, let the brine cool completely to room temperature.
3. Squeeze lemon juice into a cold composition, mix, pour fish pieces with marinade, cover with a lid, put in the refrigerator for at least one day. Next, drain the filling, put the pieces on a plate, let them dry, pour them with olive oil, decorate with herbs and sell.

You should take:

• - A kilo of fresh salmon fillet.
• - Rock salt - 160-170 gr.
• - Sugar - 60-70 gr.
• - Chopped bunch of parsley, dill and mint.

How to salt salmon with herbs correctly, step-by-step actions of housewives.

1. Cut the fish fillet into large pieces.
2. In a separate bowl, combine chopped herbs with salt and granulated sugar.
3. Rub the resulting fillet on all sides.
4. Place the fillet in a plate with the skins down, and the second layer, if there is one, on the contrary with the skin up, cover with a saucer, set oppression (you can use a liter jar of water as oppression), leave it right in the room until the fish lets out juice (approximately 5:00).
5. Drain the yushka, remove the oppression, keep the fillet in the refrigerator for another 12 hours and that's it, you can eat it, add it to various salads, serve on toast.

Now you know how to deliciously salt salmon at home, what seasonings are needed for this, and what is the best way to serve this dish. Enjoy your meal!

How to salt salmon at home deliciously and quickly, video

How to quickly pickle salmon fillets. Salting salmon at home: a recipe with a step-by-step description and a photo.

Time for preparing - 10 minutes (and also salting 8-12 hours).

Calories per 100 g - 270 kcal.

It is not for nothing that salmon are called "royal fish". Dishes from it are very tasty. And most importantly, they are incredibly easy to prepare. In fact, salmon is even easier to pickle than other types of fish. There are some differences due to the fact that red fish has a slightly dry taste, for this reason it is recommended to add a little odorless vegetable oil to the recipe. For example, this is not necessary for mackerel and herring, these types of fish are already distinguished by a high fat content. In addition, the method of salting matters. If you salt the whole fish or only its individual parts, then the cooking time, of course, will be different. Knowing such small nuances will help you cook the most delicious lightly salted salmon, while spending a minimum of your time on it.

To do this, you will need:

• 2 slices of salmon fillet with skin (about 200 g each),
• half a teaspoon of sugar
• a teaspoon of salt (no slide),
• a pinch of coriander
• a mixture of peppers,
• bay leaf,
• a tablespoon of refined vegetable oil.

It is most profitable to buy whole salmon for cooking various dishes. Firstly, this way you are guaranteed to buy a fresh product, and secondly, you will significantly save your family budget. From the head, tail and fins, you can cook very much. The most delicious and tender part - boneless fillet will be salted. And the rest can be baked in the oven. For example, according to this recipe -. In addition, you can freeze some of the fish, if you are not going to cook everything at once. Well, so that your purchase does not become "sturgeon of the second freshness", be sure to carefully examine the carcass when buying (we eat and lose weight info). A slightly salty sea smell should emanate from the fish, all other extraneous odors should not be present. And pay attention to the color of the meat. It should be soft pink. Too pale color indicates that the fish has been thawed more than once. Bright red indicates that dyes were used. And, of course, the eyes should not be cloudy - this is also an indicator of the freshness of the fish. And, by the way, another reason why it is advisable to buy fish headlong is that it is much easier to determine its freshness.

Peel the fish from the scales and cut into pieces. For salting, give preference to fillets. Before salting, run your finger over the pulp and remove any remaining bones. Then lightly sprinkle the pulp with unscented vegetable oil. Leave it for now.

Combine salt, sugar and spices in a bowl, break the bay leaf with your hands and add there.

Stir everything.

Put the prepared fillet pieces in a container, you can use glass, plastic, but not metal. Rub the prepared mixture on one side.

Turn over to the other side and rub thoroughly with salt. Leave the fish to be salted in this position - skin side up. Cover and refrigerate for at least 8 hours. This time is enough for it to become lightly salted.

The longer you keep the fish in the refrigerator, the saltier it will be. If you want to stop salting, remove the fish, remove the remaining spices and salt with a knife. And pour the brine formed during salting. Place the fillets on a cutting board with the flesh side down and using a knife gently peel off the skin.

Now cut the flesh into pieces and you can feast on it. From ready-made salted salmon, you can prepare various snacks, tea sandwiches and many other dishes.