Tips and Recipes
Defrosting
We recommend defrosting the frozen salmon slowly in the refrigerator the day before. If it must be done quickly, the still vacuum-packed fish can also be defrosted in a cold-water bath (approx. 30 minutes).
Cutting smoked salmon and graved salmon
The fillets can be easily carved with a well-sharpened knife. Since the salmon is cut by hand, pieces about 2mm thick are recommended. This also allows the exquisite flavor to develop ideally. Serve at room temperature.
Fresh salmon in the oven
If you are in the mood for fresh salmon and you want it to be quick, the following recipe is tried and tested:
Preheat the oven to 180 degrees with convection, drizzle the previously defrosted salmon with olive oil, sprinkle a little sea salt and pepper on top and put the fish in the oven (it is advisable to cover the tray with baking parchment so that the fish skin does not stick).
Bake for 7 minutes, turn off the oven, open the oven door a crack and let it sit for another 3 minutes or so (depending on the thickness of the fillet). For portions, 5 minutes may be enough.