Marinated salmon – 55000 Recipes. Passion for food


Marinated salmon with mustard sauce

Salmon is one of the favorite fish of the Spaniards. More than half believe that it is essential in their diet. Now that the heat is here, the salad marinade is perfect.


  • A large whole cross made of Norwegian salmon with skin
  • 4 tablespoons salt
  • 2 tablespoons sugar
  • 1 teaspoon black peppercorns
  • 1 bunch fresh dill
  • For the mustard sauce
  • 4 egg yolks
  • 1/2 teaspoon salt
  • 1 dl soybean oil
  • 1 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon mustard
  • 3 tablespoons ground fresh dill


More than 53% of Spaniards consume salmon regularly. Marinating is a good option to keep it longer and consume it cold now that the heat arrives.

For the salmon marinade:

  1. Mix salt, sugar and pepper and add the dill to the stems. Save some fennel leaves for decoration.
  2. Place the mixture in the base of a large serving dish and top with salmon fillet skin side down.
  3. Sprinkle the mixture on the sides and top until completely covered.
  4. Cover with plastic wrap and refrigerate for 6 hours.
  5. Remove the mixture of salt, sugar, pepper and dill. Cut it into slices.
  6. Garnish with chopped dill from the preserved leaves.

Mustard sauce:

  1. Beat the yolks with the salt with the mixer and gradually add the soybean oil without stopping to beat (it’s like making mayonnaise). Add sugar, white wine vinegar, pepper and mustard.
  2. Finally, add the chopped dill just before serving.
  3. Serve the sliced ​​fish with the mustard sauce on the side.
  4. It can also be put in a bag with sour cream, red onion slices and avocado slices.

Note: Norwegian salmon should not be frozen before eating, even if it should be eaten raw.

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