Cured salmon

Cured salmon is a highly valued ingredient in gastronomy for its delicate flavor and soft texture. It consists of fresh salmon fillets that have undergone a curing process using salt, sugar, and sometimes herbs or spices, which helps preserve its freshness and intensify its flavor. This preservation method originates from Nordic traditions, especially in countries like Norway and Sweden, where cured salmon is a classic component in typical dishes.

In cooking, cured salmon is primarily used in appetizers such as tartares, carpaccios, and also in salads or on toasted bread accompanied by cream cheese and dill. Its preparation does not involve cooking, so it maintains an almost raw texture but with a more concentrated and slightly salty flavor profile.

Properties: Cured salmon retains all the nutritional properties of fresh salmon: it is an excellent source of high-quality protein, omega-3 fatty acids, B vitamins, and antioxidants. Furthermore, since it is not cooked, its nutritional value remains intact, making it a healthy option within a balanced diet.

Synonyms in Spanish from Latin America: Although its most common name is "salmón curado," it can also be found as salmón marinado or salmón gravlax (a Scandinavian term adopted in many countries). In some regions, though less frequently, it is simply called salmón en salazón.