Lightly salted chum salmon
10 servings
10 minutes
Lightly salted salmon is a traditional Russian dish symbolizing simplicity and sophistication of taste. Salted fish has always been an important part of the diet in northern regions where fishing thrives. This recipe preserves the freshness of salmon and highlights its natural flavor by adding only salt and sugar in perfect proportions. The fish acquires a tender texture and a harmonious blend of sweet and salty notes, making it a versatile snack. It pairs wonderfully with black bread, butter, and fresh herbs, decorating festive tables or complementing everyday meals. Thanks to gentle salting, salmon retains its juiciness and appetizing appearance, remaining an indispensable delicacy that can be stored for up to two weeks for enjoyment at any convenient time.
1
Prepare all the ingredients.
2
Cut off the head of the salmon and fillet the fish. The head and bones can be saved for broth; in this case, the eyes and gills should be removed.
- Chum salmon: 2 kg
3
Remove all bones from the fillet using tweezers.
4
Mix sugar and salt.
- Coarse salt: 100 g
- Sugar: 100 g
5
Place the salmon fillet skin-side down on a flat dish and sprinkle it with a mixture of salt and sugar to form a thick crust on the fish. You can use more salt and sugar, but maintain the 1:1 ratio.
- Coarse salt: 100 g
- Sugar: 100 g
6
Put it in the fridge for 12 hours.
7
After the time has passed, rinse the fish and put it back in the refrigerator for another 12 hours.
8
Store in a tightly closed container for up to two weeks.
9
Serve by slicing into thin pieces.