Quick & Delicious Lightly Salted Pink Salmon Recipe

Incredibly tender, soft, juicy and delicious! Lightly salted pink salmon with salmon according to this recipe turns out simply delicious. If youʼre in a hurry, you can have it on the table in just 3 hours! In this form, the fish is good both on its own and in salads, appetizers, and sandwiches.
cook time: 24h 15 min
Ethan Rowley
Quick & Delicious Lightly Salted Pink Salmon Recipe

Nutrition Facts (per serving)

168
Calories
9g
Fat
2g
Carbs
19g
Protein

Ingredients (15 portions)

Basic:

Sugar 2 tbsp
Salt 2 tbsp
Vegetable oil 3 tbsp
Pink salmon 1.5 kg

Recipe instructions

Step 1

Step 1
How to make lightly salted pink salmon for salmon? Prepare the necessary ingredients. You can use any vegetable oil of your choice. Fish — preferably fresh. If you have frozen, defrost it in advance.

Step 2

Step 2
Gut the pink salmon, cut off the head, wash and dry with napkins.

Step 3

Step 3
Make a neat cut along the ridge on the pink salmon. Take a thin carving knife for this.

Step 4

Step 4
Separate the fish fillets from the bones.

Step 5

Step 5
Leave the skin on the fillet, do not cut it off.

Step 6

Step 6
Cut the pink salmon fillet into portions approximately 5 cm thick.

Step 7

Step 7
In a separate bowl, mix salt and sugar in equal quantities.

Step 8

Step 8
Place the fish in one layer at a distance from each other in a suitable salting container.

Step 9

Step 9
Sprinkle the pink salmon pieces with a mixture of salt and sugar. You can add some freshly ground black pepper. This way the taste will be different — a little spicy, I advise you to try it!

Step 10

Step 10
Lay out all the pink salmon in layers, sprinkling them with the dry mixture. Then put the dishes with fish in the refrigerator for a day. The source says that the fish can be eaten after 3 hours, but I waited longer. To prevent the fish from becoming airy, you can cover the dish with cling film.

Step 11

Step 11
When you think the pink salmon has been salted enough, drain off the excess liquid and dry each piece well with paper towels.

Step 12

Step 12
Pour vegetable oil over the fish and store in the refrigerator. When pink salmon is soaked in oil, it will turn out even more tender and juicy. It is best to store it in the refrigerator for no more than one week.

Step 13

Step 13
Bon appetit!

Additional rubrics

Related recipes