Citrus-Cured Salmon
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.
Ingredients
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
1/2 teaspoon finely grated orange zest
Instructions
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.
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