Cured Salmon

Among all the fishes out there, salmon is probably my favorite, you can smoke, sear, grill them or even eat it raw. For a lot of people, eating raw fish might be a little out of their comfort zone, so, as a stepping stone, I will make them try cured salmon. This recipe is extremely simple, you can add any spices to customize your cured salmon. In this recipe, it is important to try to use North Atlantic salmon, this is because pacific salmon has a tendency to have parasites.

You’ll need:

  • 400 g brown sugar
  • 175 g kosher salt or flaky sea salt
  • 1 to 2 lb Atlantic salmon fillet (no thicker than 1 1/2 inches/3.5 cm, skin on, pin bones removed)

How to make this:

  1. Mix together brown sugar and salt (So, this is just the most basic curing mixture, both the sugar and salt are crystals, which gives them the property to absorb moisture, but you can also add extra spices and herbs of your choice, I like to add black pepper, coriander seed, and sliced fresh fennel to my curing mixture)
  2. Place half of the mixture on the bottom of a container, whip the salmon try and place the salmon on top of the mixture, then bury the salmon using the rest of the mixture
  3. Seal the container and place it in the fridge for about 72 hours
  4. When you take it out after 72 hours, the dry mixture that covers the fish should have turned into a thick paste or liquid. Rinse with some ice water, then slices and serve.
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