You might be given salted salmon as a gift in winter.When I get tired of just grilling it and eating rice or pasta with it I sometimes make this dish.I made it a recipe this time.This dish appears very often to use up any leftover vegetables in the fridge.When you use quite salty salmon, add more vegetables to balance out the saltiness of the entire dish.I used slightly salty salmon this time . The dish itself was quite salty so I had a lot of rice with it.You can use any leftover vegetables but I always like potatoes in this. Recipe by Kukkuichi

I tried making this after wondering what the salted salmon that I usually eat would taste like with a sweeter flavour.※Please use salted salmon, not fresh salmon.※While it's in the refrigerator, rub the salmon through the top of the bag once or twice to distribute the seasoning evenly. Recipe by Raby

I've been making this recipe for a long time.If making this for onigiri rice balls or bento and using pre-salted salmon filets, the amount of salt may not be enough, so sprinkle with a little bit more and then grill.You can also use fresh raw salmon. (For 2 filets, use 1 tablespoon sake and 1 teaspoon salt).It's fine to leave them overnight. (Keep in the fridge.) Recipe by Yuuyuu0221

I had some leftover salted salmon, so I made it into a low-calorie dish using shirataki noodles.The saltiness of salted salmon varies, so taste and adjust the amount of soy sauce you add. For about 3 servings. Recipe by Kyoku

When my cut of lightly salted salmon wasn't salty enough, I seasoned it heavily with lemon, olive oil, and black pepper, and transformed it into an Italian dish! For an easy and accessible Italian meal.Olive oil is the key to the flavor of this dish, so it's best to use good quality oil.Be sure not to overcook the salmon or it will become dry. For 4 servings. Recipe by Umakappe

Since Girls Festival was approaching, I decided to try making chirashizushi using seasonal broccolini and salmon.It's so easy that there really aren't any.Just have fun making and eating this. Recipe by NumaYuu

As store-bought salmon fish flakes are too strongly seasoned for my daughter, I created this recipe using ginger, sesame seeds and sesame oil. My daughter loves it!Since this recipe uses shiro-dashi to season the flakes, cook on low heat. Recipe by Mie1016

I used the cured mackerel technique I learned from my mother to cure salmon, and it was delicious. You can use it for western style or Japanese style dishes. It goes well with Japanese sake or wine. This recipe makes enough sweet vinegar for 2 batches of salmon, so you could use it once for salmon, once for mackerel or horse mackerel or cod, or flounder. I recommend it for everything! I recommend it especially for curing pacific saury (sanma)!In step 2, if you salt the salmon on a sieve, it apparently loses its fishiness. I'm lazy though, so I just do it on the styrofoam tray the salmon comes in and cover it with plastic wrap before putting in the fridge. The less washing up to do, the better! Recipe by Yu-tantan

This is a recipe my mother taught me a long time ago.The filling of this "Russian-style salmon pie" is similar to the filling for piroshki.After baking, let it cool with a cloth over it to prevent the surface from drying out. Cut in slices, add the aurora sauce and enjoy. Recipe by Ki-ui mama

This recipe is based on cookpad member Tetiana’s stuffed paprika cream cheese recipe, слава україні, Tetiana. I used cured salmon and Brie cheese, roasted the paprikas in the air fryer. I also made a seperate recipe with strips of fresh cucumber instead of paprika.

A medieval farm recipe. When salt was still expensive in the middle ages, people cured salmon under rocks, with beet juice and spices, none or little salt. Kims Cooking uses that recipe marinade by adding gin and orange juice to the beet juice in her fridge instead of salt to cure the fish.Looks delicious! I tried it and it tastes amazing! Merci pour un autre plaisir de Kim!

This is a quick recipe using a silicone steamer.You can be generous with the mushrooms as long as the lid can close since they'll cook down when heated. Be careful not to burn yourself with steam when you open the lid. Please adjust the cooking time according to your microwave. It's good to let this steam a bit with the lid on. Recipe by Milk to Cocoa to Momo