CITRUS-CURED SALMON

facebook share image   twitter share image   pinterest share image   E-Mail share image



Citrus-Cured Salmon image

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Categories     Bon Appétit     Appetizer     Salmon     Citrus     Fish     No-Cook     Brunch     Spring     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
2/3 cup granulated sugar
1/3 cup (packed) light brown sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 pound skin-on, boneless salmon fillet, preferably wild king
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
½ teaspoon finely grated orange zest

Steps:

  • Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.
  • Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8"-1/4" thick, leaving skin behind.
  • Do Ahead
  • Salmon can be cured 3 days ahead. Cover tightly and chill.

There are no comments yet!