Pickled Salmon Recipe

1. 1

   Clean and pat dry the filet of salmon.

2. 2

   Mix the dry ingredients together.

3. 3

   Place the salmon in a glass dish, skin side up.

4. 4

   Rub the skin thoroughly with half the salt mix; turn the piece over and rub the flesh with the rest of the salt.

5. 5

   Sprinkle lavishly with dill.

6. 6

   Turn flesh down again; cover fish with foil or possibly plastic wrap and weight lightly with another dish or possibly a board.

7. 7

   Chill for at least 12 hrs or possibly up to three days.

8. 8

   To serve, slice thinly on the diagonal and arrange on rye or possibly dark brown bread.

9. 9

   The same recipe can be used with trout or possibly mackerel (boned).

* Per serving · 4 servings · Values may vary.

No additional tips available.