Salted pink salmon with added sugar

I have an incredible love for salted pink salmon. I eat salted pink salmon both in its pure form (for example, in bread sandwiches) and in various foods (for example sushi, rolls). I always buy this pink salmon in the store. But once I saw raw, chilled fish, I thought about how to pickle pink salmon at home. As it turned out, the recipe for salting pink salmon is very simple, and the enjoyment of taste and awareness of one's own culinary worthiness is great. To be honest, I got a salty pink salmon from the first time. I share with you the subtleties of cooking this snack. To begin with, we wash the salmon fillet. Now mix sugar and salt in a bowl and rub the fish with them. After that, we connect the two halves of pink salmon together, wrap them in a canvas cloth and put them in the refrigerator for a day to marinate. In this simple way, the fish will be ready for consumption and serving on the table in one day.
But it should be remembered that salted pink salmon cannot be stored in the refrigerator for a long time. That's why, if you want to keep it for longer than 1-2 days, put it in the freezer.