Salmon-Style Lightly Salted Pink Salmon at Home

Cooking method

1. Step 1:

   

   How do you make salmon-style lightly salted pink salmon? Gather the ingredients you'll need. Use any vegetable oil you like. The fish is best fresh; if yours is frozen, thaw it ahead of time.

2. Step 2:

   

   Gut the pink salmon, cut off the head, rinse it, and pat it dry with paper towels.

3. Step 3:

   

   Make a clean cut along the backbone of the pink salmon. Use a thin fillet knife for this.

4. Step 4:

   

   Separate the fish fillets from the bones.

5. Step 5:

   

   Leave the skin on the fillet - don't cut it off.

6. Step 6:

   

   Cut the salmon fillet into serving pieces about 5 cm thick.

7. Step 7:

   

   In a separate bowl, mix equal amounts of salt and sugar.

8. Step 8:

   

   Arrange the fish in a single layer, spaced apart, in a suitable dish for curing.

9. Step 9:

   

   Sprinkle the pieces of pink salmon with the salt-and-sugar mixture. You can add a little freshly ground black pepper. That gives it a different flavor - a bit spicy - and I recommend trying it!

10. Step 10:

    

    Layer all the pink salmon, sprinkling each layer with the dry mixture. Then put the dish of fish in the fridge for a day. The source says the fish can be eaten after just 3 hours, but I let it cure longer. To keep the fish from drying out, you can cover the dish with cling film.

11. Step 11:

    

    When you think the pink salmon has cured enough, drain off the excess liquid and pat each piece dry with paper towels.

12. Step 12:

    

    Cover the fish with vegetable oil and store it in the fridge. Once the pink salmon has soaked up the oil, it comes out even more tender and juicy. It's best kept in the fridge for no more than one week.

13. Step 13:

    

    Enjoy!