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Salmon in honey-lemon marinade


Kamil Hildebrandt
Kamil Hildebrandt
Fot. Amber Side

Ingredients (for 10 servings):

  • 800g of Norwegian salmon fillet
  • 400ml of fresh lemon juice
  • 200g of multiflorous honey
  • 300ml of mineral still water
  • 250g of red onion
  • 80g of green pepper in brine
  • 100ml vegetable oil
  • 100ml olive oil
  • 2 full table spoons of salt


To prepare our snack, first we need to remove the skin and grey grease lying below it from the fillet. Then we put fillet away and prepare the marinade. Pour the lemon juice, water, honey and salt into a bowl (don’t boil it). Stir all ingredients, till they combine. Marinade should be sweet and sour in taste, but with noticeable taste of salt. Fillet the fish into flakes 5mm thick, and put them into the bowl, so they won’t be stuck together. Put the salmon into a fridge for 8-12 hours, slightly stirring every two hours. In this time acid from lemons should coagulate the fish. To check if the fish is ready we need to cut one flake in half – inside it should have the same colour as outside. When flakes are ready, strain the salmon on the sieve and prepare the marinade. Put the onion, cut into half-moons, green pepper with only one spoon of marinade, olive oil, vegetable oil and pinch of salt into the bowl. Mix them together and dip the salmon, stirring slightly. Put it altogether into the fridge for 1 hour. After an hour the dish is ready, best served with dark bread.