Salted Salmon

Store tightly wrapped in the refrigerator. Once opened, it is best consumed within a few weeks for optimal freshness, even though it may remain safe for longer.

Rinse salted salmon under cold water before use to remove excess salt, or soak it in fresh water for a few hours (changing the water periodically) for a milder flavor.

Chop or flake salted salmon and add it to scrambled eggs, omelets, or pasta dishes for a salty, umami boost.

Serve thinly sliced with cream cheese, capers, and dill on toast or bagels for a classic preparation.

Incorporate into salads or serve as part of a charcuterie board with other cured meats and cheeses.

Cream cheese

Capers

Dill

Lemon

Onions (especially red or chives)

Potatoes

Eggs

Bagels or toast

Not rinsing or soaking the salmon, leading to an overly salty dish.

Using it in recipes that already call for a lot of salt, resulting in an unbalanced flavor.

Overcooking salted salmon, which can make it dry and tough.