B A K E D   S A L M O N   L O A F   W I T H   C H E E S E BAKED SALMON LOAF WITH CHEESE B A K E D   S A L M O N BAKED SALMON B R O I L E D   S A L M O N   P A T T I E S BROILED SALMON PATTIES B R O I L E D   S A L M O N   W I T H   P A C I F I C A   S A U C E BROILED SALMON WITH PACIFICA SAUCE C O B L E R S   S A L M O N   ( P I C K L E D ,   S A L T E D   S A L M O N ) COBLERS SALMON (pickled, salted Salmon) D E P O E   B A Y   S A L M O N   C A S S E R O L E DEPOE BAY SALMON CASSEROLE F I N N I S H   P R O C E S S   O F   C U R I N G   S A L M O N Finnish process of curing Salmon Print           Salmon Rock Salk Sugar (Finnish process of curing Salmon) Cut fresh, cleaned Salmon into pieces about 4-6" wide. Cut each of these in half on one side of backbone. In about a 10 gallon crock, place a 2" layer of rock salt, a layer of Salmon, skin side up. Cover Salmon with thin layer of white sugar and more rock salt. Repeat process of layering till all fish is in crock ending with layer of rock salt. Cover with glass plate. Takes from 3 to 6 weeks till fish is ready for eating, depending on saltiness desired. Delicious served sliced, on hard tack, rye crisp, or brown breads. Makes: many Look at user Reviews? L A X L A D A   ( F I N N I S H   S A L M O N   S C A L L O P ) LAXLADA (Finnish Salmon Scallop) S A L M O N   B A K E D   I N   S O U R   C R E A M Salmon Casserole S A L M O N   B A K E D   I N   S O U R   C R E A M SALMON BAKED IN SOUR CREAM S A L M O N   B A L L S SALMON BALLS S A L M O N   C A S S E R O L E SALMON CASSEROLE S A L M O N   C A S S E R O L E SALMON CASSEROLE S A L M O N   I N D I A N   S T Y L E SALMON INDIAN STYLE S A L M O N   R I N G SALMON RING S A L M O N   R O L L SALMON ROLL S A L M O N   S O U F F L E SALMON SOUFFLE S A L M O N   S T E A K S SALMON STEAKS S A V O U R Y   S A L M O N   L O A F SAVOURY SALMON LOAF S T E A M E D   S A L M O N STEAMED SALMON S T U F F E D   S A L M O N