Lightly salted pink salmon marinated in lemon juice
4 servings
60 minutes
Lightly salted salmon marinated in lemon juice is a true delight for fish lovers. This simple yet exquisite recipe originates from Russian cuisine, where easy salting methods preserved the freshness of the product and highlighted its natural flavor. Lemon juice adds a gentle tartness to the fish, while the combination of salt, sugar, and fragrant pepper reveals a richness of flavor nuances. After a day of marinating, the salmon becomes tender and aromatic, perfect for sandwiches or appetizers. The pleasant balance between saltiness and freshness makes this dish an excellent option for festive tables or light dinners.
1
Take a medium-sized pink salmon. Clean it, gut it, cut off the head, tail, and fins. Carefully try to remove the bones from the salmon without damaging the skin on its back. Rinse the fish under cold water and dry it.
- Pink salmon: 1.2 kg
2
Place the prepared fish fillet on a small plastic tray, salt it, sprinkle with sugar and pepper. Then drizzle with freshly squeezed lemon juice.
- Salt: 1 tablespoon
- Sugar: 1 teaspoon
- Ground allspice: to taste
- Lemon: 1 piece
3
Leave the pink salmon to cure in a cold place for 1 day. After this time, the tasty lightly salted pink salmon will be ready. Use it for making sandwiches and cold appetizers.
