Very simple. For good salted salmon (you can take pink salmon, salmon) you need to remember a few rules:

• the fish should be dry
• salt should be large
• observe the proportions

You can take both fillet and steak pieces.

• 1 kg fillet of fish of the salmon family
• 20 tbsp salt
• 3 tbsp sugar
• a handful of freshly ground black pepper

Wipe the fish dry with a napkin or towel. Mix large (the larger, the better) salt and sugar. Black pepper peas (you can take pink, green, they are even more fragrant) lightly grind in a mortar. You only need to crush a little to release the aroma.

Pour 2/3 of the mixture to the bottom of the mold. We spread the fish. If we take the fillet thick, put the skin down. Cover the top with the mixture that remains evenly. Cover with cling film. Leave for 12-24 hours in the refrigerator. The easiest way is for the night or almost a full day.

After 12-24 hours, thoroughly wash off all the salt, wipe the fish dry, cover again with cling film or baking paper and send for another 8-12 hours to “arrive”. Or cut into portions and freeze.

UPD

I remembered another very beautiful and tasty version of salted salmon from Jamie Oliver — beet gravlax!

For beet gravlax (I give a quick version) we need another +40 g of horseradish and 300 g of beets. We do everything as per the recipe above, put the fish on salt with sugar and pepper (and you can + dill), sprinkle a little with the mixture and on top, then put grated fresh beets with horseradish on the fish (pre-squeezed, excess liquid is not needed), fill with the rest of the salt/sugar. We wrap the fish in cling film and leave it in the refrigerator under a wick (something heavy — a bottle of water, a few cans of canned food).