Simple Cured Salmon
There’s something very satisfying about making cured salmon at home. It sounds fancy, like something you’d order at brunch, but it’s surprisingly simple—and once you do it once, you’ll wonder why you ever paid extra for it.
Ingredients
- Fresh salmon skin on works great
- Kosher salt
- Sugar white or a mix of white and brown
- Fresh dill
- Optional: citrus zest lemon or grapefruit
Instructions
- Mix the cure
- Combine salt and sugar in a small bowl.
- Prep the salmon
- Place the salmon on plastic wrap or parchment, skin-side down.
- Apply the cure
- Generously coat the flesh with the salt-sugar mixture.
- Add dill & citrus Press fresh dill (and zest if using) into the surface.
- Wrap & rest Wrap tightly and refrigerate for 24–36 hours, flipping once halfway through. Rinse & slice Rinse off the cure, pat dry, and slice thinly.