Salted Salmon
You can make your own salted salmon within 20-24 hours. This way, you will make sure that you use good quality fish without any antibiotics, hormones, or preservatives. Wild red salmon is the best.
Equipment
- Cutting board
- Plastic food wrap
- Glass container
- 1 Chef's knife
- paper towels
Ingredients
- 600 g wild salmon fillet frozen
- 3 tbsp coarse Kosher salt
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil for preservation
- Black pepper for seasoning
Instructions
- Unfreeze the fillet in cold water.
- Wash and rinse the fish under cold water. Absorb the water with a paper towel. Sprinkle the salmon with apple cider vinegar and rub it into the fish flesh. Wipe up the remaining liquid with a paper towel.
- Cover a cutting board with plastic food wrap. Place the fillet on top of it. Rub 1 ½ tablespoons of salt on one side of the fish and the same amount on the other side.
- Close the fish with the plastic food wrap and transfer it to the glass container.
- Put the container with the fish in the refrigerator and leave it there for 16 hours (for less salted fish) or 20 hours for a saltier taste. 24 hours is the maximum time.
- Remove the salted salmon from the refrigerator, unwrap and wipe the salt with a paper towel.
- Separate the skin from the flesh with hands or a knife.
- Slice the salted salmon. Sprinkle with olive oil, transfer to the glass container and refrigerate for future use.
- Serve cold.