Okay, let’s be honest—the minute we hear “cured salmon”, our brain goes, “Salmon is the cure for everything!” Putting our salmon adoration aside, curing means to preserve using fermentation, pickling, smoking, or seasoning. It’s an easy way to keep your fish for longer as it involves no cooking, and you can add different seasonings to the process to create unique flavors.
Ingredients:
- 2 pounds sashimi-grade salmon fillet
- 1 cup sea salt
- 1 cup sugar
- 1 teaspoon freshly cracked black pepper
- Lemon / lime / grapefruit zest (optional)
- Coriander seeds, crushed (optional)
- Dill, chopped (optional)
Instructions:
- Pat the salmon fillets dry and remove any bones. Cut into 4 pieces.
- In a bowl, combine the black pepper, salt, and sugar. If desired, add in the citrus zest, dill, or coriander seeds.
- Lay a large piece of plastic wrap on the counter. Spread half of the salt mixture on the plastic wrap.
- Place the salmon, skin side down, on the plastic wrap. Top with the remaining salt, and wrap with the plastic wrap.
- Place the salmon in a large, shallow dish. Top with a flat cutting board, then top with a heavy object, like a cast iron skillet. Refrigerate for 12 hours.
- After 12 hours, remove the fish from the fridge and discard the liquid in the dish. Flip the wrapped salmon, top with the flat cutting board, then top with the heavy object, and refrigerate for 12 more hours.
- After the salmon is cured, unwrap it and wipe it with a wet paper towel and then pat dry.
- Slice the salmon thinly against the grain with a sharp knife.
