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Freezer-friendly · Recipe

Lightly Salted Salmon Slices

Cure it once. Slice it for months.

It is important that the fillet is thick enough — then the salmon will turn out optimal saltiness and won't be over-salted. It is also important for the fish to be firm, not frozen, so that it retains moisture — it must be thoroughly patted dry with paper towels. Coarse salt is also important — don't neglect this point. Slice the salmon and freeze in portions; keeps up to 3 months in the freezer, up to 5 days in the fridge. Makes about 500 g.

Prep10 min
Total12 h 10 min
Serves4 servings

Freezer notes

Can you freeze Lightly Salted Salmon Slices?

Yes — Lightly Salted Salmon Slices freezes well: freeze it raw, it keeps up to 3 months in the freezer, about 5 days in the fridge.

Freeze it raw Up to 3 months frozen 5 days in the fridge

How to freeze Lightly Salted Salmon Slices

Slice, layer with parchment, and freeze flat in a bag or container for up to 3 months.

How to reheat Lightly Salted Salmon Slices

Thaw in the fridge overnight and serve cold - do not refreeze once thawed.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

  • 500 g fresh salmon fillet with skin
  • 200 g coarse sea salt
  • 100 g sugar
  • 2 g coarsely ground black pepper (can be ground in a mortar)

Method

  1. Mix the salt, sugar, and pepper together.
  2. Place the salmon into a mold or container, generously coat with the resulting mixture. Cover with film and refrigerate for 12 hours. Liquid will be released — this is normal.
  3. Remove the curing mixture, pat dry with paper towels — and do not rinse — then slice into thin slices and serve.

Equipment

  • mold or container
  • film/wrap

Nutrition per serving

Calories195 kcal
Protein22 g
Fat12 g
Carbs0 g

Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.

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