Done this way, the fillets can be left in the oven for 30 minutes – or a whole hour, for example. If you keep the oven below 48 degrees, they will not be ruined.
"But sugar-cured salmon can also be prepared on the grill or in the frying pan. If you fry the salmon in a pan, you can use sunflower oil. There's nothing quite like fried salmon when you get that good caramelization in the fat. It can also be cooked with the skin on, but it is then important to scrape the skin thoroughly first, and fry the salmon skin side down, so that you get crispy and good skin. Nobody likes soft skin."
"Feel free to sprinkle a little salt and lemon zest on top when frying. To get some freshness in the dish, we grate a little of the outermost peel of a lemon, that's what's called zest," explains the chef.
An alternative to oven baking is to fry the salmon in a pan.
"I have now seared the salmon quickly on one side at a high temperature. You can choose to bake it further in the oven, but I think it's really good when it's a little soft and raw on the other side."