Salmon lightly salted in dill

12 servings

480 minutes

Salted salmon with dill is a refined dish of Finnish cuisine, known for its delicate taste and subtle aroma. This recipe traces back to ancient fish salting traditions, where fresh catches were preserved through dry marination. Vodka or cognac enhances the natural flavor of the salmon, while the combination of salt, sugar, and pepper makes it even richer. Dill, a key ingredient, adds freshness and an herbal note to the fish. After a brief marination period in the kitchen and overnight maturation in the fridge, the fish becomes perfectly balanced: soft, juicy, with a delicate aftertaste. It can be served with bread, potatoes or on sandwiches - a versatile treat for festive gatherings or an elegant appetizer table.

Energy value per serving

• Calories: 153.8
• Proteins: 16.5g
• Fats: 5.3g
• Carbohydrates: 4g

Ingredients

• Coarse salt: 2 tbsp
• Sugar: 3 tbsp
• Ground black pepper: to taste
• Vodka: 100 ml
• Salmon: 1 kg

Cooking steps

1. Place the fresh salmon fillet with skin (do not wash!) in a brining container (I use a ceramic dish), skin side down.

2. Immediately pour with vodka/coniac/diluted alcohol (based on experience - alcohol or vodka is the best).

   Required ingredients:

   • Vodka: 100 ml

3. Let it stand for about 15 minutes.

4. Mix salt, sugar, and pepper.

   Required ingredients:

   • Coarse salt: 2 tablespoons
   • Sugar: 3 tablespoons
   • Ground black pepper:  to taste

5. Rub the fish on all sides.

   Required ingredients:

   • Salmon: 1 kg

6. Cover completely with dill.

7. Hold in the kitchen for a couple of hours.

8. Send to the fridge overnight. In the morning, the fish is ready.