Salted salmon
20 servings
15 minutes
A simple and quick recipe: the salting itself will take a few minutes, and the fish will be ready the next day. The recipe uses Provencal herbs, but if you suddenly want to get a pure and unclouded taste of salmon, feel free to refuse the herbs.
1
Mix sugar, salt, and herbs in a bowl.
- Sugar: 1 tablespoon
- Salt: 2 tablespoons
- Herbes de Provence: 0.5 tablespoon
2
Rinse the fillet under running water, pat dry with a towel.
3
Cut the fillet into two pieces.
4
Sprinkle each fillet with 1 tablespoon of dry mixture. Gently rub salt and sugar into the fish with your hands.
- Sugar: 1 tablespoon
- Salt: 2 tablespoons
5
Pour 0.5 tablespoon of dry mixture at the bottom of a pot or other suitable container. Place the fish on top with the fillet side up.
- Salt: 2 tablespoons
6
Cover the fish with the second piece, fillet to fillet.
7
Sprinkle the fish with the remaining dry mixture on top.
- Sugar: 1 tablespoon
- Salt: 2 tablespoons
8
Cover with a lid or plastic wrap and place in the refrigerator for 12 hours.
9
Then rinse the remaining salt and sugar off the fish, slice it thinly, and serve.
- Sugar: 1 tablespoon
- Salt: 2 tablespoons
