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The video explains how to salt and freeze salmon fillets in just a few minutes, making the process cheaper and tastier. First, rinse and trim the fillets, then place them skin‑down in a container. Sprinkle a mixture of coarse salt, sugar (optional), and pepper over the fish, add chopped dill on top, and let it sit for 10–12 hours. After draining the liquid, rinse the dill, and the fillets are ready to eat. They can be stored in a sealed container in the refrigerator for up to seven days.