Quick answer
Fine sea salt before cooking and smoked or flake salt after is best for salmon. For gravlax, use a 2:1 kosher salt to sugar ratio.
Key takeaways
- Fine sea salt before cooking and smoked or flake salt after is best for salmon. For gravlax, use a 2:1 kosher salt to sugar ratio.
- Fine sea salt seasons fillets evenly without overpowering delicate flesh. Flake and smoked salts finish the plate with texture and aroma that survive after cooking.
- Salt fillets 15 to 30 minutes before cooking for firmer texture. After resting, add flake or smoked salt. For gravlax, pack salmon in two parts kosher salt to one part sugar for 24 to 48 hours.
- Pat salmon dry and apply fine sea salt to both sides.
- Mix kosher salt and sugar at 2:1 by volume.
Fine sea salt before cooking, smoked or flake salt after. For gravlax, 2:1 kosher salt to sugar ratio.
Our Recommendation
Best choice
flake-salt
Fine sea salt seasons fillets evenly without overpowering delicate flesh. Flake and smoked salts finish the plate with texture and aroma that survive after cooking.
Learn more about Flake Salt →Pre-Cook Seasoning
Pat salmon dry and apply fine sea salt to both sides. Rest in the fridge 15 to 30 minutes for pan-seared or roasted fillets. The surface dries slightly and seasons through.
Gravlax Cure Ratio
Mix kosher salt and sugar at 2:1 by volume. Cover the flesh thickly, wrap tightly, and cure 24 to 48 hours. Rinse, dry, and slice thin. The ratio firms the fish and balances salinity with sweetness.
Smoked Salt After Cooking
Smoked flake salt on grilled or roasted salmon adds depth without masking the fish. Add after resting so the crystals stay crisp on the surface.
Poached and Steamed Salmon
Salt the cooking liquid lightly. Season the fish surface with fine sea salt before gentle heat. Finish with fleur de sel at the plate for poached fillets with sauce.
Technique & Tips
Salt fillets 15 to 30 minutes before cooking for firmer texture. After resting, add flake or smoked salt. For gravlax, pack salmon in two parts kosher salt to one part sugar for 24 to 48 hours.