For lightly salted salmon, the standard culinary ratio is generally 2% to 2.5% salt by weight of the fish. This amount enhances the natural flavor and gently firms the flesh without overpowering the delicate taste of the salmon.
If you have a kitchen scale, one pound of salmon weighs approximately 454 grams. A 2% ratio requires roughly 9 to 10 grams of salt per pound. If you prefer a slightly firmer texture and a more noticeable cure, you can increase this to 2.5%, which is about 11 to 12 grams per pound.
If you are measuring by volume rather than weight, the amount will vary depending on the density of the salt you are using. For one pound of fish, use about 1.5 teaspoons of fine table salt or fine sea salt, 2 teaspoons of Morton kosher salt, or 1 tablespoon of Diamond Crystal kosher salt.
To prepare the fillet, distribute the salt evenly across the flesh and skin. Place the salmon on a plate or a wire rack set over a tray, cover it loosely, and refrigerate it for 12 to 24 hours. When you are ready to prepare dinner, gently pat the surface dry with paper towels.
