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NW Washington | I did not rub the salt into the fish. I just covered the fish with coarse salt and let it sit at room temperature. Then I rinsed it, dried it, oiled it, and cooked it.
I got the idea from Christopher Kimble on Milk Street cooking on PTV and magazine. And he got copied the technique for some chef in Norway. The link is for baking the fish but I grilled it instead.
Maybe you should check with your Finnish relatives. :-)
https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmon | |
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Yummy!
