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.
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.
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
- Mix the salt, sugar, and pepper together.
- 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.
- 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
| Calories | 195 kcal |
|---|---|
| Protein | 22 g |
| Fat | 12 g |
| Carbs | 0 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
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