CITRUS CURED SALMON

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Citrus cured salmon image

Number Of Ingredients 11

1/2 cup Kosher salt Morton
2/3 cup Granulated sugar
1/3 cup Light brown sugar packed
1 teaspoon Black peppercorns
1 teaspoon Coriander seeds
1 teaspoon Fennel seed
1/2 teaspoon Crushed red pepper flakes
1 pound Salmon fillet skin on boneless
1/2 teaspoon Finely grated lemon zest
1/2 teaspoon Finely grated lime zest
1/2 teaspoon Finely grated orange zest

Steps:

  • Combine all spices including salt and sugars in a bowl.
  • Line a rimmed baking sheet with foil, put half the sugar, salt, spice mix on foil and lay salmon on it skin side down.
  • Put all grated citrus on the salmon and top with remaining sugar, salt, spice mix.
  • Bring foil up and tightly enclose the salmon. Put a small baking sheet on top of the foil and weight down with a pot or heavy object.
  • Chill for 24 hours, unwrapping and turning fish half way through.
  • Rinse fish and pat dry, place skin side down on cutting board and thinly slice on diagonal
  • Can be made 3 days ahead

*** Explore more Citrus Cured Salmon Recipes »

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