Homemade Lightly Salted Salmon
I heard many times from numerous people that homemade Salted Salmon tastes much better than what you can find in the store and I always wanted to try to make it myself. I have done a lot of research before I was ready to make it. I also found that before you decide to salt your own salmon you need to find a fish market which sells “Sushi Grade Fish” this fish goes through all FDA measures to guaranty your safety from parasites.
The salmon from this recipe has a very light salty taste and will be a great as an appetizer for the coming old New Year’s holiday (based on the Julian Calendar) which in Russia we are celebrating on the evening of January 13th into January 14th.
This recipe will serve about 20 plus people.
You will need:
• 1 1/2 -1 3/4 pounds of wild salmon
• 2 tablespoons of kosher salt
• 1/2 cup of sun flour oil
You can also add (optional):
• 2 tablespoons of fresh lemon juice
• 1 teaspoon of sugar
• 6-7 peppercorns
• few black or green olives for decoration
Dry your salmon filet with a paper towel then slice it diagonally in about 1/4 inch thick pieces.
Transfer the sliced salmon to a glass bowl and sprinkle it with salt making sure that each piece is evenly covered.
Then add oil,(you can add sugar, peppercorns and lemon juice now as well) mix it again, cover it with a lid or plastic and wrap place it into the refrigerator for at least 10 hours.
Before serving place as many pieces as you need on your serving tray and wipe the excess oil off with a paper towel, fresh grind some pepper on top to taste and squeeze some lemon juice, let it sit for a few minutes then serve on top of a cracker spread with cream cheese and decorate with the black olives.