Citrus-Cured Salmon
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl
2
Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish
3
Place fish, skin side down, on curing mixture
4
Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture
5
Bring edges of foil up and over salmon and crimp to enclose
6
Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot
7
Chill, unwrapping and flipping fish halfway through, 24 hours
8
Rinse fish and pat dry; place, skin side down, on a cutting board
9
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
10
Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl
11
Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish
12
Place fish, skin side down, on curing mixture
13
Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture
14
Bring edges of foil up and over salmon and crimp to enclose
15
Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot
16
Chill, unwrapping and flipping fish halfway through, 24 hours
17
Rinse fish and pat dry; place, skin side down, on a cutting board
18
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
19
Do Ahead Salmon can be cured 3 days ahead
20
Cover tightly and chill
21
Salmon can be cured 3 days ahead
22
Cover tightly and chill