Marinated salmon. The best way to eat salmon at home

This marinated salmon is my favorite without a doubt. It's a line from my latest book At the table with Loleta and I do it a lot at home.

I really like salmon, I think in all its versions, but when we talk about marinated or smoked salmon then it is an unconditional love. I discovered the pleasure of marinating salmon at home many years ago, and since then I have been trying different recipes.

This is without a doubt my favorites, one of the ones I have done the most in my celebrations and one of the ones that is always the most successful.

Ingredients

For the marinade:

• 150 g of coarse salt
• 120 g sugar
• 30 g finely chopped dill, stems removed
• Zest of 2 limes or 2 lemons
• 8 g black peppercorns, crushed in a mortar
• 6 g dill berries, crushed in a mortar
• 3 g allspice grains, crushed in a mortar
• 3 g Sichuan pepper
• 80 ml of gin or vodka

For the salmon:

• 1 salmon loin with skin, cleaned of bones, about 750 g
• 2 tablespoons of lime or lemon juice
• 2 Tablespoons extra virgin olive oil
• 2 tablespoons of creme fraéche
• Crackers or galletas, salads or one baguette cut into slices
• A few sprigs of fresh dill
• Some alfalfa or chive sprouts

For the hot sauce:

• 2 tablespoons mayonnaise
• 1 teaspoon sriracha
• 1 teaspoon soy
• chopped parsley

For the sweet sauce

• 2 tablespoons mayonnaise
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• chopped dill

Directions

In a bowl we mix all the marinade ingredients.

On the counter we put two pieces of plastic wrap one on top of the other. We put half of the marinade on top, trying to make the same shape as the salmon loin.

Place the salmon loin on top, skin side down, and cover with the other half of the marinade. We close the plastic wrap tightly and place the salmon on a container.

We put weight on top (I usually put a large iron container and a milk bottle inside). We let it rest for 24 hours, turning it over after 12 hours.

After this time, we open the package, clean the salmon of any remaining marinade and dry with absorbent paper.

With the help of a thin, sharp knife, cut thin slices of salmon at an oblique angle (the skin will remain uncut underneath). We are putting it on a source or plate.

Just before serving, brush the salmon with lemon juice and olive oil. We put the sprouts on top and serve with the cream and crackers.

Tips and Tricks

• Freezes very well.
• It is a perfect first course served with a salad and is also perfect as a filling for sandwiches or canapes.
• Preparation time: 15 minutes + 24 hours of rest in the refrigerator
• Servings: 8