Can I salt skinless fillets?

Yes, but they may turn out a bit drier. We recommend keeping the skin on during curing for better moisture retention.

Why did my fish turn out too salty?

You may have used fine salt or left it too long (over 24 hours). Also, the thickness of the piece matters – adjust time if fillets are very thick.

Can I speed up the process?

You can brine in a saltwater solution for 4–6 hours, but the texture and flavor differ. Dry-curing needs at least 12–24 hours.

How to serve homemade salted salmon?

Slice thinly across the grain and serve with lemon wedges, fresh herbs, and crusty bread. Perfect on bagels, in salads, or as a standalone appetizer.

Home-salted salmon

Name: Home-salted salmon
Total time: 1440 min
Yield: 5 порций
Cuisine: International
Ingredients: Salmon — 1000 g; Salt — 20 g

1450min

1020g

Nutrition per 100g

206

Imagine melt-in-your-mouth, silky salmon you cured yourself – without any additives or preservatives. Just two ingredients and 24 hours later, you have an elegant appetizer that rivals any deli. Homemade curing gives pure, clean taste that store-bought can't match. Treat yourself to this simple culinary delight!

HealthyanddeliciousFishFats & OilsAt the Table

WHAT YOU WILL NEED

From ingredients

2 products

Base

Salmon1000 g

Seasoning

Salt20 g

SIMPLE PROCESS

Step by step recipe

The secret to perfect home-cured salmon lies in quality fish and the right salt. Use fresh or thawed salmon with the skin on – it keeps the flesh moist. Coarse sea salt (not iodized) draws out moisture gently, seasoning the fish without overpowering it. A 24-hour chill gives ideal texture and flavor. Don't use fine salt – it penetrates too quickly and makes the fish overly salty and dry.

Step 1

Prep the salmon

Rinse the fish under cold water and pat dry with paper towels. Remove head if present (save for stock). Cut into portions or leave as a whole fillet – your choice.

Step 2

Apply the salt

Sprinkle coarse salt evenly over all sides of the fish. Gently rub it in, but don't press too hard to avoid damaging the flesh.

Step 3

Place in a container

Put the salted fish in a glass or plastic container with a lid (avoid metal). If using multiple pieces, pack them snugly together.

Step 4

Chill for 24 hours

Cover the container and refrigerate for 24 hours (or slightly longer for thick cuts). No need to turn the fish during this time.

Step 5

Remove excess salt

After 24 hours, take out the fish. Brush off the excess salt with a brush or your fingers – do not rinse. Optionally, drizzle with lemon juice or oil for extra flavor.

Step 6

Slice and serve

Cut the salmon into thin slices diagonally. Serve with fresh veggies, herbs, and lemon wedges. Enjoy your homemade delicacy!

CHEF'S TIP

Choose the best salmon

Fresh salmon or trout is best. If using frozen, thaw slowly in the fridge to preserve texture.

Coarse salt is key

Use coarse sea salt or kosher salt – no additives. Fine salt will over-salt and dry out the fish.

Don't rinse after curing

After 24 hours, simply brush off excess salt with a pastry brush or your fingers. Rinsing washes away flavor and ruins the texture.

Add extra flavors (optional)

For a twist, add fresh dill, black peppercorns, or a bay leaf to the container – they infuse subtle aromas during curing.

SUBSTITUTIONS

Add your taste

Use trout or coho salmon Trout yields similar tenderness, while coho is slightly firmer – both work well with the same timing.
Sugar-salt blend Mix salt with sugar (2:1 ratio) for a milder, slightly sweet cure that many prefer.
Spiced version Coat the fish with salt mixed with white pepper or smoked paprika for a savory kick.
Low-salt option Reduce salt to 1.5% of fish weight for a lightly salted version, perfect for health-conscious diets.

HOW TO STORE

How to Store Homemade Salted Salmon

Keep the cured salmon in an airtight container in the fridge for up to 5–7 days. Wrap in parchment paper and brush with a little oil to retain moisture longer. For longer storage, slice and freeze – thaw slowly in the fridge for best texture. Do not leave at room temperature.

GOOD TO KNOW