Lightly salted salmon
Lightly salting salmon at home is straightforward. Use it in sandwiches, salads, savory profiteroles or buffet appetizers. Keep the seasoning restrained so that the spices complement the flavor of the fish rather than overpower it.
I used some of the fish right away. The remainder was returned to the brine and put in the refrigerator. During the 3-4 days that the fish spent in brine, it did not oversalt. It remained tasty and lightly salted. It may be possible to store fish in brine for longer, but we have not tried. Lightly salted salmon is eaten very quickly.
To salt fish, I use a small plastic container with a lid. The size of it just fits a half-kilogram piece. You can use a liter jar. But then you will need to cut the fish into smaller pieces.
Prepare the brine. Combine water, salt, sugar and spices. Boil. Cool the brine to room temperature or slightly lower.
Place the fish in a container, skin side up, and fill with cooled brine. Cover with a lid and put in a cool place for a day.
After a day the fish is ready.