For this recipe I took about 1 lb 10 oz (730 g) of a fresh salmon fillet and 4 to 5 tbsp of sea salt, vegetable oil.
Take a fresh salmon fillet
Get a container with a lid, cover the bottom with about 1.5 – 2 tbsp of salt
Lay down the fillet on the top of salt
Sprinkle evenly 2 – 2.5 tbsp of salt on the top of the fillet.
Make sure the entire fillet is covered with salt.
Close the container with a lid, put into the refrigerator for 24 hours.
Get the salmon from the container, wash off the salt.
Put on the cutting board, cut for small long pieces.
For storing I use vegetable oil not olive oil. Olive oil is gets thick in the cold so it wouldn’t be the best choice for this recipe.
Salted salmon can be served alone with a bread, mashed potato and vegetables or within other meals as one of the ingredients.