Marinated Salmon with Fennel Recipe

To prepare marinated salmon, it is essential to remove the bones. The bones from the salmon can be easily removed with tweezers. It is not necessary to remove the scales from the fish.

In a large container, place the coarse salt, granulated sugar, crushed pepper, and 30 g of chopped dill. Mix everything well. Place a layer of the marinade at the bottom of a large dish. Lay the salmon fillet skin side down on top. Pour the rest of the marinade over it and cover the dish. Let it sit in the marinade in the refrigerator for two days.

Then, remove the excess marinade and rinse the salmon fillet under running water. Remove any excess water and salt, wrap it in plastic wrap with chopped fennel. Let it sit in the refrigerator for two to three days before using.

To finish, for slicing, you need to use a long, thin knife that is not too wide. This type of knife is called a slicing knife. Start from the head side. You should do regular back-and-forth motions without pressing too hard on the salmon flesh. Cut the fillet into thin, angled slices.