Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
Last modified on: October 13th 2026
For 4 people, you will need:
- 1
1 fillet fresh salmon - 2
400 g coarse salt - 3
1 carrot - 4
1 onion - 5
2 bayleaves - 6
3 sprigs thyme - 7
5 g peppercorns - 8
200 ml oil - 9
4 cookeds potatoes - Total weight: 1,540 grams
Times for this recipe
Preparation
40 min.
Resting
1 day
All in all
1 day 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
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Step by step recipe
Step 1 - ⌛ 5 min.
Spread about one third of 400 g coarse salt in a single layer on a baking sheet and place 1 fillet fresh salmon on top (use salmon fillets of around 300g).
Step 2 - ⌛ 5 min.
Cover the salmon completely with the remaining salt and leave like this for 24 hours in the fridge.
Step 3 - ⌛ 2 min.
After this time, remove the fish from the salt and rinse thoroughly under running water.
Step 4 - ⌛ 1 day
Leave the salmon to soak in cold water for 24 hours, changing the water after 12 hours.
Step 5 - ⌛ 10 min.
Step 6 - ⌛ 1 min.
Put 5 g peppercorns in the bottom of a terrine, then add half the onions, carrots, thyme and bayleaves.
Step 7 - ⌛ 1 min.
Place the drained and dried salmon fillet on the top.
Step 8 - ⌛ 4 min.
Add the rest of the carrots, onion, thyme and bayleaves, then cover with the groundnut oil.
Leave to marinate for at least 48 hours.
Leave to marinate for at least 48 hours.
Step 9 - ⌛ 2 min.
On the day when you want to eat it, drain the salmon, wipe with absorbant paper and slice thinly.
Step 10 - ⌛ 4 min.
Slice 4 cookeds potatoes and arrange on a plate.
Tip: if the potatoes are cold, put the plate in the microwave for a few seconds to heat them throgh.
Tip: if the potatoes are cold, put the plate in the microwave for a few seconds to heat them throgh.
Step 11 - ⌛ 2 min.
Spread the carrots and onions over the potatoes. Don't drain them too thoroughly, but let some of the oil marinade trickle over the potatoes.
Step 12 - ⌛ 2 min.
Arrange the sliced salmon on the top.
Serve without delay before the potatoes go cold.
Serve without delay before the potatoes go cold.
Remarks
Don't throw the marinade away. The oil will have absorbed the flavour of the herbs and spices, so it can be used for cooking.
And to drink?
A dry white wine, such as a muscadet.
Keeping: Several days, or even weeks in its marinade in the fridge.
Source: Based on a recipe in the Libération newspaper from Jean-Pierre Vigato.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 1 g RDI=2 % | 10 g RDI=4 % | 12 g RDI=16 % | 150 kcal RDI=8 % | 630 kJ RDI=8 % |
| Per person | 4 g RDI=6 % | 37 g RDI=14 % | 46 g RDI=63 % | 577 kcal RDI=29 % | 2,417 kJ RDI=29 % |
| Whole recipe | 16 g RDI=24 % | 147 g RDI=56 % | 184 g RDI=252 % | 2,310 kcal RDI=115 % | 9,670 kJ RDI=115 % |
How much will it cost?
For 4 people
4.20 €
Per person
1.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Coarse salt
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Peppercorns
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Cooked potatoes
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The 4 comments already posted on this recipe
Small bug with the "For..." converter, but the amount of salt is quite the same (and very approximative) you just need enough salt to totally cover the salmon fillet, so about 400g for a fillet of about 300g.