Salted Wild Salmon 🍣: A Simple and Clean Recipe
Posted by Mira on May 9, 2025 in recipes
Craving sushi? Here’s a super simple recipe for salted wild salmon that satisfies that craving — no rice needed.
The first time I made it, I was surprised by how much my kids loved it. They immediately asked me to make it again and again!
Contents
Why You’ll Love This Recipe
- Sushi Vibes, Carnivore Style: The salted salmon mimics the texture and flavor of sushi-grade fish, while the omelette wrap adds a savory, creamy twist.
- Low-Carb & High-Protein: Perfect for carnivore, keto, or low-carb diets—no rice or fillers here!
- Easy to Make: Minimal ingredients, simple steps, and ready in just a day (most of it is hands-off curing time).
- Versatile: Serve it as a snack, breakfast, or light meal. It’s a crowd-pleaser for sushi lovers and skeptics alike.
Ingredients
- wild salmon fillet (skin-on)
- sea salt
Instructions
1. Season the salmon
Pat the salmon dry with paper towels. Rub it generously with 1–2 tablespoons of sea salt, ensuring all sides are coated.
The salt will draw out moisture and cure the fish, giving it a firm, sushi-like texture.
2. Cure in the Fridge
Place the salted salmon in an airtight glass container (I used a Pyrex dish with a lid). Refrigerate for 24 hours. The salt will penetrate the fish, preserving it and enhancing its flavor.
3. Rinse and Slice
After 24 hours, rinse the salmon thoroughly under cold water to remove excess salt. Pat it dry with paper towels, remove the skin, and slice it into thin strips or bite-sized cubes.
4. Prepare the salmon
Pat it dry, remove the skin, and slice it thinly.
5. Serve
Serve chilled with cream cheese, a carnivore waffle, a slice of cheese, or a boiled egg. It’s packed with flavor and scratches that sushi itch — no rice needed!
