Curing salmon might sound fancy, but it’s actually pretty easy! It’s a method used to preserve the fish and infuse it with delicious flavors. Here’s how you can cure salmon perfectly at home.
What You’ll Need:
- Fresh salmon fillet: Choose a high-quality, fresh salmon fillet. Look for firm, bright flesh and avoid anything that smells overly fishy.
- Salt: Regular table salt works, but coarse kosher or sea salt is even better.
- Sugar: Use white or brown sugar. Brown sugar gives a slightly deeper flavor.
- Optional Flavorings: Fresh herbs (like dill), citrus zest (lemon or orange), black pepper, or even a splash of liquor like gin or vodka.
Step-by-Step Instructions to Cure a Salmon:
- Prep the Salmon:
- Rinse the salmon fillet under cold water and pat it dry with paper towels.
- Check for any pin bones and remove them with tweezers or clean pliers.
- Make the Cure Mix:
- In a bowl, mix equal parts salt and sugar. For a standard-size fillet, about half a cup of each should do.
- If you’re using optional flavorings, add them to the mix. Try a handful of chopped dill, the zest of one lemon, and a teaspoon of crushed black pepper.
- Apply the Cure:
- Spread a large piece of plastic wrap on your work surface.
- Sprinkle a thin layer of the cure mix on the plastic wrap.
- Place the salmon fillet on top of this layer, skin side down.
- Cover the flesh side of the salmon with the remaining cure mix, ensuring it’s evenly coated.
- Wrap and Weight:
- Tightly wrap the salmon fillet in the plastic wrap.
- Place the wrapped fillet in a dish or a shallow pan to catch any liquid that might seep out.
- Weigh down the salmon with something heavy, like canned goods or a small skillet, to help the curing process.
- Refrigerate:
- Place the weighted salmon in the refrigerator.
- Let it cure for at least 24 hours, but up to 48 hours for a firmer, more intense flavor. Check it halfway through and pour off any excess liquid.
- Rinse and Dry:
- After curing, unwrap the salmon and rinse off the cure mix under cold water.
- Pat the salmon dry with paper towels.
- Slice and Enjoy:
- Using a sharp knife, slice the salmon thinly at a slight angle.
- Serve it on bagels with cream cheese, in salads, or as part of a charcuterie board.
My personal favourite tips for Perfect Cured Salmon:
- Freshness is Key: Always start with the freshest salmon you can find.
- Even Coating: Make sure the cure mix is evenly spread over the salmon for consistent flavor.
- Patience: Let the salmon cure for at least 24 hours to develop its flavor fully.
- Storage: Keep the cured salmon in the fridge, tightly wrapped, and consume within a week for the best taste.
Curing salmon at home is a rewarding process that results in a delicious, gourmet treat. It’s great for impressing guests or just enjoying a fancy snack yourself. Happy curing!
TOPICS:
salmon