Who doesn’t love salmon? In a few simple steps you can learn how to cure salmon at home. It’s pretty much like the smoked salmon we buy, but it tastes much better. Curing the salmon with salt & sugar for 24 hours intensifies its flavours and gives it the perfect texture. This is one of those dishes that are impressive but easy to make.
I love smoked salmon but good one can be really expensive. But this recipe doesn’t cost the earth and is easy to make at home. (FYI The total cost of curing salmon at home is around 1/4 of the price of smoked salmon in a supermarket) All you need is a good fillet of salmon + salt + sugar + lemon + dill. It takes 24 hours to prepare, but most of that time the salmon is just sitting in the refrigerator.
Nowadays, you can see a variety of cured salmon flavours in supermarkets such as are salmon and beetroot, salmon and coriander seeds and even salmon and gin! Today we are going to keep it simple. The two essential ingredients in this recipe are salt & sugar, you can skip the dill if you want or go fancy and add your own herbs mix.
Traditionally salmon was cured to preserve it for longevity. Curing the salmon removes the liquid inside it and it can last for about 10-15 days (refrigerated) once it’s cured. Another advantage of curing salmon at home!
You can use this cured salmon in any recipe that calls for smoked salmon. Here are a few of my favourites, but it is absolutely delicious on a toast with a bit of cream cheese:
Salmon & Bimi Frittata
Are you ready to impress yourself and your guests? I hope you like the recipe. Leave your comments below, rate it and of course tag your photo with the hashtag #shoothecook! See you soon.
Who doesn’t love salmon? In a few simple steps you can learn how to cure salmon at home. It’s pretty much like the smoked salmon we buy, but it tastes much better.
- 2 salmon fillets skin-on (fresh or defrosted)
- 3/4 cup of salt
- 1 cup of sugar
- zest of 1/2 lemon
- 2 Tbsp fresh dill
Remove the big bones from the salmon.
Add the salt and sugar to a medium bowl. Spread the mixture in a container roughly the same size as the fish.
Place the fish, skin side down, in the curing mixture. Spread half of the lemon zest and dill evenly over the fish; cover with enough curing mixture (don't forget the sides).
Add the rest of the lemon zest and dill over the other salmon fillet and place it flesh side down on top of the other fillet. Cover with the rest of the curing mixture.
Wrap the container with film and refrigerate for 24h.
After 24 hours, rinse the fish and pat dry; place skin side down on a cutting board and slice thinly on a diagonal, leaving the skin behind.
Wrap tightly with cling film and keep refrigerated. Consume within 10-15 days.
*The salmon will turn darker after curing it, that's a good sign and shows the curing process has worked.