Lightly salted pink salmon

You will need a fillet of pink salmon, cut into slices.
If the fish is frozen, it is not necessary to defrost. Frozen fish is easier to cut - the pieces are neater.

Make a saline solution with cold boiled water, very saturated. For 1l. 4 - 5 tbsp.l. salt
If the peeled potatoes float in the solution, it's done.
Put the fish in the solution for 5-8 minutes. Then remove, rinse, dry a little with a napkin.
Put layers in a suitable dish, pour sunflower oil without smell.
Put it in the refrigerator for 30-40 minutes.
Serve with onion, lemon, herbs.

TIPS

1.The pieces need to be cut 1.5 centimeters wide, otherwise the middle does not saline. In addition, if you throw frozen fish into the brine, then you need to increase the time to 10 minutes. For 1 kg of fish, you need to make at least 1.25 liters of brine, if more, it will not be worse. Otherwise, an excellent result, a very tender lightly salted fish.
I also added black pepper peas, 30 pieces per 1 kg, crushed the pepper with a knife on the table, sprinkled pink salmon before putting it in a bowl and pouring oil. Pepper has greatly enhanced the taste

2. In any red fish, when salted, I add 1 tablespoon of sugar per 1 kg of fish and 1 tablespoon of cognac (alcohol).