Lightly Salted Coho Salmon with Olive Oil

Coho salmon (1000 g) is easiest to trim while still slightly frozen: cut the middle section of the fish along the backbone, remove the backbone and pull out large pin bones with tweezers. You may remove the skin with a knife or leave it on if it helps with slicing.

Slice the fillet and layer it in a glass container, sprinkling the sea salt (40 g) evenly between the layers. Drizzle the olive oil (15 g) over the top, cover the container and refrigerate for 24 hours.

The fish is ready when the slices become firmer, evenly salted and separate easily from each other. Pat away excess moisture with a paper towel before serving if needed.