Brined Salmon
A fresh and simple brined salmon recipe featuring crisp dill, sea salt, white peppercorns, piment, and a touch of sugar for balanced flavor. The fish is marinated for three days to develop depth and tenderness. Spoonsparrow encourages mindful preparation with natural ingredients.
Ingredients
- 1 kg salmon fillet (midsection with skin)
- 2 bunches dill
- 2 tbsp coarse sea salt
- 1 tsp white peppercorns
- 2 piment berries
- 2 tsp sugar
Instructions
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1.
Step 1: Rinse the salmon fillet thoroughly under cold water and pat dry with a kitchen towel.
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2.
Step 2: Remove any remaining fish bones with tweezers. Carefully cut the fillet in half with a sharp knife.
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3.
Step 3: Wash dill, shake off excess water, and roughly chop the leaves with a kitchen knife; set stems aside.
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4.
Step 4: Sprinkle half of the chopped leaves on a rimmed plate or shallow glass dish. Place one fillet half skin-side down on top. Distribute dill stems over it.
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5.
Step 5: Crush sea salt, peppercorns, and piment in a mortar. Mix in sugar and sprinkle over the fish half.
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6.
Step 6: Lay the second fillet half on top and dust with remaining dill.
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7.
Step 7: Cover the fish with foil and place a cutting board on top.
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8.
Step 8: Weigh down the cutting board with weights or canned goods, then refrigerate for 3 days. Every 12 hours drizzle the salmon with its own juice, re-cover, and re-weigh. When ready to serve, pat dry, remove dill and spices, and slice very thinly against the grain.
