in Recipes

Cured salmon

updated

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Ingredients for 8 servings:

  • 2 fish(s), (salmon), approx. 2 kg
  • 30 g brown sugar
  • 30 g sea salt, coarse
  • e.g. dill, fresh or dried
  • some lemon juice, for drizzling
  • 30 g smoked salt

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

You’ll also need cling film. Clean the salmon sides and, if necessary, debone them. Rub both sides with a mixture (equal parts) of salt, sugar, and smoked salt. Drizzle with lemon juice and garnish with dill, if desired. Fold the salmon sides together with the meat sides and place them in a container, such as a baking dish, and refrigerate. It’s best to weigh the fish down. Turn over after 24 hours and leave in the refrigerator for another 24 hours. You can also increase the seasoning time to 36 hours per side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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