Cured salmon (spekelaks)

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Cured salmon (spekelaks) have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 214,4 kcal ......Protein: 18,26 g ......Fat: 14,6 g ......Saturated fat: 2,74 g ......Carbo: 2,46 g ......Fiber: 0,06 g .....Sodium: 2479,21 mg .......Price : 18,3 .- kr


10 servings

1 kg (2 1/4 pounds) frozen salmon fillet with the skin
4 tablespoons salt
2 tablespoons sugar
1 teaspoon coarsely ground pepper

More facts about The recipe

Category: Røkt/gravet/saltet
Country: Norge
District: Nord Trøndelag
Back too the Norwegian versionClick for the Norwegian version




Defrost the salmon in the refrigerator.
Remove all bones with a tweezers and remove the fins.
Turn the fish side up and make smallslits in the skin, in the middle and down the length, so that the salt and seasonings penetrate from both sides.
Combine salt, sugar and pepper and rub the mixture into both sides of the fish. If there are two fillets, place them on top of one another, meaty sides touching. Cover with plastic and refrigerate. Turn the fish twice daily. The salmon is cured after 2-3 days.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen

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