To Pickle Salmon
Ingredients
Directions
Prepare
Clean the salmon and cut it into pieces.
In a pot, dissolve coarse sea salt in water to create a brine.
Submerge the salmon pieces in the brine.
Pickle and serve
Add spices if desired, then cover and refrigerate for several days.
Rinse the salmon before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salmon
- The main protein, which the brine firms and seasons as it cures.
- Coarse sea salt
- Draws moisture out and seasons the fish while it cures in the brine.
The step that matters
Rinse the salmon before serving. Rinsing removes surface salt so the fish tastes balanced rather than overly salty. Salt in the brine keeps penetrating the flesh during curing, so the outside carries the most salt.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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