Dry Salting Pink Salmon
Description
It works for both holidays and everyday meals. I like this method because the fish turns out moderately salted, and fish prepared this way can be thinly sliced, which looks beautiful on the table. You can choose the spices to taste, but don’t over-season the fish.
Instructions
- 1
Step 1
Prepare the necessary ingredients. If the pink salmon is frozen, thaw it, rinse it, remove the backbone, and remove all bones. We will need only fillets skin-on.
- 2
Step 2
In a bowl, mix the specified amounts of salt, sugar, and pepper. Mix.
- 3
Step 3
Place the pink salmon halves on a cutting board. Drizzle with lemon juice.
- 4
Step 4
Take a tray sized to fit the fish. Sprinkle 1/3 of the curing mixture on the bottom. Place the fish on top and sprinkle with salt, pepper, and sugar.
- 5
Step 5
Cover the container with a lid. Place in the refrigerator for 1 day.
- 6
Step 6
When the time is up, remove the tray with the fish. Place the halves together.
- 7
Step 7
Wrap in two bags. Place in the freezer for 1 day.
- 8
Step 8
If you do not plan to serve the fish soon, store it in the freezer. If you need to serve it, take it out of the freezer and leave it at room temperature on the counter for 10–15 minutes. While still partially frozen, slice it with a sharp knife into pieces.
- 9
Step 9
Serve with your favorite drinks as an appetizer.