Cured Atlantic Salmon Recipe
Homemade, With Meyer Lemon, White Pepper And Caraway
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Ingredients
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Cured Salmon Ingredients
Method
Curing Process
- 1
Prepare the Curing Mixture
In a bowl, mix together the sea salt, brown sugar, crushed white peppercorns, and caraway seeds until well combined.
- 2
Prepare the Salmon
Place the Atlantic Salmon fillet skin-side down on a large piece of plastic wrap. Make sure to use a fillet that is fresh and ideally sushi-grade.
- 3
Apply the Cure
Sprinkle the curing mixture evenly over the salmon fillet. Spread the Meyer lemon zest and juice over the top of the salmon.
- 4
Wrap the Salmon
Wrap the salmon tightly in the plastic wrap, ensuring the curing mixture stays in contact with the fish.
- 5
Cure the Salmon
Place the wrapped salmon on a baking sheet, and then place another baking sheet on top. Weigh it down with a heavy object (like canned goods) to help press the cure into the fish. Refrigerate for 24 to 48 hours.
- 6
Rinse and Slice
After the curing time, remove the salmon from the wrap. Rinse it under cold water to remove excess cure, then pat dry with paper towels. Slice thinly across the grain to serve.
- 7
Serve
Arrange the cured salmon on a platter and garnish with fresh dill, if desired. Serve with crackers, bread, or a salad.