Very simple. To prepare great salted salmon (or trout, pink salmon, or similar fish), remember a few rules:
- the fish must be dry;
- the salt must be coarse;
- follow the proportions strictly.
You can use either fillets or steak cuts.
- 1 kg salmon family fish fillet
- 20 tbsp. coarse salt
- 3 tbsp. sugar
- a handful of freshly ground black pepper
Pat the fish dry with a paper towel or cloth. Mix the coarse salt (the coarser, the better) with the sugar. Lightly crush the black pepper (or use pink or green pepper for a more aromatic touch) in a mortar—just enough to release its fragrance.
Spread 2/3 of the salt-sugar-pepper mixture on the bottom of a dish. Place the fish on top. If you’re using thick fillets, lay them skin-side down. Cover the fish evenly with the remaining mixture. Wrap it with plastic wrap and refrigerate for 12–24 hours. The simplest method is overnight or throughout the day.
After 12–24 hours, thoroughly rinse off all the salt and pat the fish dry. Wrap it again in plastic wrap or parchment paper and let it "mature" in the fridge for another 8–12 hours. Alternatively, cut the fish into portions and freeze.
UPD
Another excellent and delicious variation is beetroot gravlax from Jamie Oliver!
For the beetroot gravlax (quick version), you’ll need an additional 40 g horseradish and 300 g fresh beetroot. Follow the same steps as the recipe above. After applying the salt-sugar-pepper mixture (you can add dill too), place the fish on it, sprinkle a little more of the mixture on top, then cover the fish with grated fresh beetroot and horseradish (squeeze out any excess liquid beforehand; you don’t need extra moisture). Cover the fish with the remaining salt-sugar mixture.
Wrap the fish tightly in plastic wrap and place it in the refrigerator under a weight (something heavy like a bottle of water or a few cans of preserves).
