Lightly salted pink salmon

Lightly salted pink salmon, cooked by hand, is not only tasty and inexpensive, but natural and healthy.

Cooking time 30 minutes


Pink salmon 1 piece

Salt 2 tbsp l.

Sugar 1 tbsp. l.

Lemon 1/2 pc

Parsley (greens) 1 sprig


Gut the pink salmon carcass. Remove the insides.

Make an incision all over the back.

Remove the skin from the pink salmon, starting from the tail.

Remove head, cut into fillets, remove bones.

In a bowl, combine 2 tablespoons of salt and 1 tablespoon of sugar.

Pour half of the mixture on the bottom of the container.

Add one fillet, sprinkle with a mixture of salt and sugar on top.

Add the second fillet and sprinkle with the rest of the mixture on top.

Cover and leave for 4 hours.

Cut lightly salted pink salmon into slices. Season with 2 tablespoons of vegetable oil.

Place on a platter with lemon slices and herbs.

Lightly salted pink salmon is ready. Serve to the festive table.

Bon appetit! Happy New Year!