Cured Salmon

Preparation Time: 10 minutes

Curing Time: 3 days

Servings: Varies (approx. 4-6 servings

Ingredients:

1 pound fresh salmon fillets, skin on and pin bones removed

1/2 cup kosher salt

1/2 cup granulated sugar

1 bunch fresh dill

Optional: Freshly ground black pepper, lemon zest

Equipment:

Ziplock bags

Baking sheet or plate

Weights (like a small can or a heavy plate)

Paper towels

Directions:

Day 1: Prepare the Cure

1. Mix the Cure:

In a bowl, combine the kosher salt, granulated sugar, and dill. If using, add freshly ground black pepper and lemon zest to the mixture for extra flavor.

2. Prepare the Salmon:

Pat the salmon fillets dry with paper towels. Place one fillet skin-side down on a clean surface.

3. Apply the Cure:

Generously coat the flesh side of the salmon with the cure mixture. Ensure that the entire surface is covered.

4. Seal the Fillets:

Place the second fillet on top of the first, flesh-side down. Transfer the double-layered fillets into a Ziplock bag, squeezing out as much air as possible before sealing. Repeat the process for any additional fillets, if necessary.

5. Weight the Salmon:

Place the Ziplock bag on a baking sheet or plate to catch any liquid that may escape during the curing process. Add a weight on top of the bag to help press the fish down.

6. Refrigerate:

Place the baking sheet with the bagged salmon in the refrigerator.

Day 2: Turn the Salmon

1. Turn the Salmon:

Every 12 hours, carefully remove the Ziplock bag from the fridge. Flip the bag over to ensure even curing. You may also want to gently massage the bag to redistribute the cure.

2. Return to the Fridge:

Place the bag back in the refrigerator with the weight on top.

Day 3: Final Steps

1. Check the Salmon:

After 3 days of curing, check the salmon. It should be firm to the touch and have a slightly translucent appearance.

2. Rinse and Dry:

Remove the salmon from the bag and rinse it under cold water to remove the curing mixture. Pat the fillets dry with paper towels.

3. Slice and Serve:

Using a sharp knife, slice the cured salmon thinly at an angle. Serve it on bagels, with cream cheese, alongside capers and onions, or as part of a charcuterie board.