Homemade salted salmon: how to salt fish properly and deliciously

Lightly salted salmon is a great addition to sandwiches, toasts, salads, and gourmet appetizers. Besides, it is not difficult to salt it at home. But you need to remember some rules, because even the dishes in which you will salt the fish are of great importance.

Food blogger Alex Mil (mil_alexx) shared a recipe and rules for making lightly salted salmon on his Instagram page.

Ingredients:

• red fish carcass - 1-2 kg

Proportions: for 1 kg of fillet - 3 tbsp of salt + 1.5 tbsp of sugar.

Method of preparation:

1. Cut off the head, tail and fins of the fish. Wipe the fish with a napkin.

2. Cut the fillet along the ridge. If there are pieces on the ridge, cut them off as well.

3. Remove the bones with tweezers.

Important: to check if there are any bones left, run your hand over the fillet and you will immediately feel if there is anything left.

4. Mix salt and sugar. Use the mixture to coat the fish on all sides, put it in a dish, cover with foil or a lid, and refrigerate for 12-24 hours.

Important: Salt the fish only in a glass container.

5. When marinating fish, a liquid will form that needs to be drained. Take the fish out and wipe it thoroughly with dry napkins on all sides.