Homemade Salted Salmon

Do you like lightly salted red fish? Or they also say – slightly salted. I really love. Pamper yourself and make your own lightly salted salmon or trout. Or lightly salted trout or salmon. Lightly salted trout or lightly salted – call it what you want, the taste does not change.

Summary

Ingredients

• Salmon fillet on skin – 1 kg
  or trout fillet on the skin – 1 kg
• Sea salt – 2 tbsp
• Sugar – 1 tbsp
• Black pepper (optional) – to taste

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Instructions

1. Rinse the salmon (or trout) fillets with cold water and pat dry thoroughly with paper towels.
2. Score the skin by making diagonal cuts across the ridge, then check the fillet for bones and remove any using tweezers.
3. In a cup, combine the sea salt, sugar, and black pepper (if using), mix well, then divide into two equal parts.
4. Spread half of the salt mixture on the bottom of a glass dish with high sides, then place the fish skin-side down.
5. Sprinkle the remaining salt mixture evenly over the top of the fish.
6. Cover the dish tightly with cling film and refrigerate for 24 hours.
7. Pour off the brine, scrape away excess salt with a knife, then peel away the skin and cut the fish into slices.

Tip: This fish can be stored in the refrigerator for no more than a week.

Enjoy your meal!