I am sure you tried smoked salmon (cold smoked) in restaurants, how delicious.. To be very honest I prefer salted salmon as it is lighter in taste. What if I tell you that you don't have to buy such salmon anymore and spend an arm and a leg? You don't believe me? Follow my recipe to make state of the art salted salmon at home which is absolutely perfect as an appetizer, for tartines and salads. When guests come- it's a life saver! You will laugh how easy it is...
- 1 salmon fillet (I do fillet a salmon by myself as you can see in the photos below as price wise it is much better because you can make salmon soup etc from head, tail and bones- recipes to follow of course)
- 1 cup of sea salt
- 1-1.5 table spoons of sugar
- 10 bay leaves
- freshly ground black pepper
- dill (if you have.. not fennel!!!)
- wax paper
- white piece of cloth (I buy cheap white bed sheets, cut them into pieces) or aluminium foil
Mix in a bowl rock or sea salt, sugar, freshly ground black pepper (I used around 2 table spoons as it gives outstanding flavor), crush bay leaves in your hand and add to the mix. Pay attention to the photo below: I did the fillet myself (Will show you how to do it in one of my next posts). We need to cut the fillet into halves. Preferably do not scale the salmon. Rub generously from all sides including skin the mix. Don't worry about over salting it as salmon won't take more than required if you follow given timeframe. Look at the main photo next to the ingredients: thicker side in the back, and thinner side is the stomach. After you rubbed salmon generously, turn one piece upside down and put on top of each other. This is done in order to fill the gap of the stomach with the thick part. Now wrap it in the wax paper first, then wrap it in the white cloth or aluminum foil, put it in a deep container (it will give lots of juice) and keep it in the fridge for 24 hours. After 24 hours flip it.
You can start trying it after 24 hours, but it will be really lightly salted so if you are sure about the source of this salmon you can eat it now but I would keep it for another 24 hours in the fridge.
So, after 48 hours your salmon is ready for sure!
Rinse it well under cold clean water, use kitchen towel to dry it.
Note: if your fish wasn't thick, you may feel that it is too salty. Here we have 2 options:
Option 1: Put salmon in a cold water for 30 minutes, unnecessary salt should be gone
Option 2: Do try to slice it-likely in the middle it wont be as salty, so you can slice it thinner to have one piece slightly saltier and other less salty.