Best Salted Salmon Recipes

Hot-Smoked Salmon with Salted Yogurt and Fennel image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 9

1 cup plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice, divided
Kosher salt
3 Tbsp. whole grain mustard
2 Tbsp. coarsely chopped capers
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 large fennel bulb
2 lb. hot-smoked salmon
Freshly ground black pepper

Steps:

Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

Salted Salmon and Tomato Salad With Onions (Aka Lomi Lomi Salmon image

Provided by HawaiiChef79

Categories Vegetable

Time 20m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 6

2 cups salted salmon, cut into tiny cubes
6 large tomatoes, diced
1 large maui onions or 1 large other sweet onion, diced
1/2 cup green onion, chopped, using only greens
1 teaspoon hawaiian salt or 1 teaspoon sea salt
1 cup ice, crushed

Steps:

In a large bowl, mix together salmon, tomatoes, onions and salt.
Refrigerate until ready to serve. Right before serving, add crushed ice.
***NOTE*** Please taste your salted salmon before making this recipe. If it's too salty, you have to soak it over night in cold water. If it's not salty enough, add more salt. Also, some people (like my father) like to add some spice to this, so, you could add some Hawaiian red chili peppers, or red pepper flakes to kick it up a bit.

Salted Salmon Recipe image

Provided by Maori Murota

Yield Serves 4

Number Of Ingredients 3

4 salmon fillets-organic, if possible
4 teaspoons natural, unrefined coarse salt
3 cm (1¼ in) piece white radish (daikon), grated

Steps:

Rub both sides of the salmon fillets with salt. Wrap in plastic wrap and leave to marinate for at least 2 hours, ideally overnight. Unwrap the salmon fillets and wipe dry.
Preheat the oven to 400°F. Place the salmon in a baking dish and bake for about 10 minutes, depending on the size of the fillets. Serve the salted salmon with the grated radish.

Salted and Smoked Salmon Fillet image

Provided by Molly O'Neill

Time 50m

Yield Six servings

Number Of Ingredients 5

1/4 cup kosher salt
1/4 cup sugar
1/2 teaspoon coarsely ground black pepper
2 3/4-pound pieces of salmon fillet, approximately the same size
1 tablespoon wood chips

Steps:

Combine the salt, sugar and pepper in a small dish. Cut 4 diagonal slits through the skin of each piece of salmon. Rub the salt mixture into the skin and then into the flesh side of each salmon fillet.
Arrange the fillets on top of each other, so the skin sides face out. Wrap tightly in 2 layers of plastic wrap. Place in a dish and set in the refrigerator. Weight with cans of food or other heavy objects. Refrigerate at least 24 hours and up to 48 hours.
Place the wood chips in the bottom of a stovetop smoker and place the salmon on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the salmon is nearly cooked through, about 45 minutes. Cut into slices and serve immediately.