Russian Salted Salmon Recipe

This post may contain affiliate links (disclosure). 

how to make salted salmon recipe

This is an authentic Russian recipe for yummy salted salmon.  To make salted salmon, the raw salmon is cured in a mixture of salt and sugar.  The salt curing process continues for 4 days in the refrigerator, and after that the salted salmon is thinly sliced and eaten cold.

Salted salmon is usually served as an appetizer, and it also tastes great in sandwiches or as a main dish!  Salted salmon tastes very similar to smoked salmon or lox, with a firmer texture.  Making your own salted salmon saves you a lot of money – raw salmon is much cheaper than purchased smoked salmon.  You can use homemade salted salmon in any recipes that use lox – for example, on top of bagels with cream cheese, in salmon and cream cheese sandwiches or in salmon and avocado wraps.

Making your own salted salmon is super easy.  Just rub the raw salmon with salt and sugar, refrigerator for 4 days and you are done!

Russian Salted Salmon Recipe

Salted Salmon Ingredients

  • 1 lb salmon fillet
  • 2 tbsp salt
  • 2 tsp sugar

Instructions How To Make Salt Cured Salmon

  • To make the salted salmon, you need a glass dish with a lid.
  • If the salmon filet is thicker than 1/2 inch, cut it into 2 layers (so each layer is less than 1/2 inch thick).
  • Put the salmon filet in the dish. Rub the salt and sugar into both sides of the salmon.
  • Close the dish with the salmon and put in the refrigerator.
  • Leave salted salmon in the refrigerator for 4 days. After 4 days, slice it into thin slices and serve.

Enjoy this yummy Russian salted salmon!  Check out my other authentic Russian recipes: Holodets recipe, Russian grechka and Russian syrniki recipe.

Save this for later on your social media:

Get Melanie's FREE Recipes In Your Inbox!

Similar Posts


  1. My maternal grandmother’s second husband was a native of Finland.His people were fishermen for generations. As a child I recall eating salt cured salmon that he caught from the Cowlitz River that flowed behind their home near Kelso,Washington. He salted the fish in a small wooden barrel and it filled with a brine.I wish that I had learned his methods.That was 60 years ago and I have yet to taste anything even remotely similar!

Leave a Reply

Your email address will not be published. Required fields are marked *