salty salmon
I received this recipe over 25 years ago from an elderly woman from Japan. Not often can I afford expensive salmons (King also called Chinook, Coho or Sockeye) often buying Pink Salmon. I tried this Salty Salmon recipe using a low cost Salmon, and cooked the Salmon as I usually do (recipe to follow). The result was UNBELIEVABLE! It was the BEST Salmon I ever ate! NO kidding! So then I tried the same procedure using cheap beef cut steak, and VOILA! Again, tender and excellent taste!...so then I tried skin on bone in chicken with the same excellent result! NOT SALTY AT ALL!
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yield
8 or more
prep time
12 Hr
cook time
30 Min
method
Bake
Ingredients For salty salmon
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one whole salmon (cleaned)
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aproximateone to two palms full of salt
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1 stickbutter (olive oil for less fat)
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1lemon, sliced
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1/4 tspblack pepper
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1 clovegarlic, chopped
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1 cmayonnaise
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1juice from 1 lemon or more to taste
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1/4 cgreen onion (scallions)
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1 tspfresh dill, chopped or more to taste
How To Make salty salmon
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1Rub outside (skin) of salmon liberally with with salt. Cover or wrap in plastic wrap, and refrigerate over night.
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2You can prepare your salmon any way you like.
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3I like to put about 6 pats of butter, fresh ground pepper, a sliced lemon, and a grated clove of garlic inside (the flesh side) of salmon. Wrap in foil and bake or grill for 20 to 30 minutes depending on the size or until flesh is opaque, and serve with home made tarter sauce (recipe below)
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4Make an easy tarter sauce using 1 cup mayonnaise, juice of one lemon (or more to tasted), 1/4 cup chopped green onion (scallions) and a tsp of chopped dill. Refrigerate before serving. (best when made at least 30 minutes ahead).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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