Homemade Cured Salmon Recipe
Prep Time:
10 minutes
Cook Time:
Servings:
10 servings
Ingredients
  • 2 pounds sashimi-grade salmon fillet, cut into 4 pieces
  • 1 teaspoon freshly cracked black pepper
  • 1 cup (8 ounces) sea salt or kosher salt
  • 1 cup (8 ounces) white or brown sugar
Directions
  1. Pat salmon fillets dry and remove any bones.
  2. In a bowl, combine the black pepper, salt, and sugar.
  3. Lay a large piece of plastic wrap on the counter. Spread half of the salt mixture on the plastic wrap.
  4. Place the salmon, skin side down, on the plastic wrap. Top with remaining salt, and wrap with plastic wrap.
  5. Place the salmon in a large, shallow dish. Top with a flat cutting board, then top with a heavy object, like a cast iron skillet. Refrigerate for 12 hours.
  6. After 12 hours, remove from the fridge and discard the liquid in the dish. Flip the wrapped salmon, top with the flat cutting board, then top with the heavy object, and refrigerate for 12 more hours. This yields a medium cured salmon. For a harder cure, repeat steps 5 and 6.
  7. After salmon is cured, unwrap it and wipe it with a wet paper towel and then pat dry.
  8. Slice the salmon thinly against the grain with a sharp knife.
  9. Serve with dill and lemon wedges, either on a bagel with cream cheese, on a crostini, or on toast -- however you'd like!