Salty Salmon

Lolly St John


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! then I tried skin on bone in chicken with the same excellent result! NOT SALTY AT ALL!


☆☆☆☆☆ 0 votes

8 or more
12 Hr
30 Min


  • ·
    one whole salmon (cleaned)
  • aproximate
    one to two palms full of salt
  • 1 stick
    butter (olive oil for less fat)
  • 1
    lemon, sliced
  • 1/4 tsp
    black pepper
  • 1 clove
    garlic, chopped
  • 1 c
  • 1
    juice from 1 lemon or more to taste
  • 1/4 c
    green onion (scallions)
  • 1 tsp
    fresh dill, chopped or more to taste

How to Make Salty Salmon


  1. Rub outside (skin) of salmon liberally with with salt. Cover or wrap in plastic wrap, and refrigerate over night.
  2. You can prepare your salmon any way you like.
  3. I 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)
  4. Make 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).

Printable Recipe Card

About Salty Salmon

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Japanese

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