Ever since I watched Ina Garten make her own cured salmon, I’ve wanted to try it. It looked ridiculously easy, and it turns out it is. I did a salmon share from Alaska last fall, which meant that I had 12 frozen sides of the best salmon sitting in the freezer. Naturally, I tried this out immediately. And it turns out you can make your own cured salmon in a week with almost no work. Add whatever flavorings you like and customize to create your own “house” version.
House Cured Salmon
1 side of salmon, cut in half
1/3 cup sugar
1/3 cup salt
1 tablespoon pepper
zest of 1 lemon
1 bunch of dill or your favorite herb (or leave it out)
lemon half or wedge
Mix together the sugar, salt, pepper, and lemon zest. Place one half of the salmon into a small dish that you can fit another dish into to weigh it down. Sprinkle half the mixture onto the first piece with the remainder sprinkled onto the second piece.If using an herb, place it on top of the first piece. Place the second piece skin side up onto the first piece so that everything is sandwiched between the flesh.
Place some foil over the dish and place the second dish on top with cans or something heavy to weigh it down. Refrigerate for 3 days, basting once a day with any liquid that forms. Pat dry with paper towels and slice thinly against the grain, shaving off pieces along the length of the salmon. Serve with pumpernickel bread a little butter and a squirt of lemon or however you like your cured salmon.
Well done!