Making a cured salmon at home is easier that you could think. You just have to wait 24 hours patiently and buy a piece of fresh salmon from the fish market. The result will surprise you and this will become the base of a lot of other recipes, from salads to avocado toasts. It stores well in the fridge up to a week and can be frozen as well.
How to make homemade cured salmon
Course: AppetizersCuisine: MediterraneanDifficulty: EasyServings
2
servingsPrep time
20
minutesIngredients
two fresh salmon slices with the skin
50 g salt
25 g cane sugar
lime zest
herbs you like to go with fish: for me basil, wood garlic, capers
How to
- Place all the herbs, lime zest, salt and sugar in a blender and grind until you get a uniform scented mixture.
- Spread half of the mix in a casserole that can go in the fridge, then place the salmon slices on it and cover with the rest of the flavoured herbs mixture.
- Place the salmon in a shallow dish and generously cover with the dry cure, rubbing it all over the top, bottom and sides of the fish filet.
- Cover with cling film and transfer to the fridge to cure for anywhere between 1–24 hours, depending on how strong a cure your would like
- After 24 hours, wash the cured salmon from the herbs with water and then dry it with a paper towel.
- Your homemade cured salmon is ready: cut it in thin slices and use them in your recipes.
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