Cured Salmon

Directions

1. Take a glass baking pan and line the bottom with plastic wrap. Spread some salt and sugar on the bottom using a 2:1 ratio of salt over sugar.
2. Place the salmon fillet skin down in the pan and atop the salt/sugar mixture. Then, coat the top of the salmon with another layer of salt and sugar (2:1) spreading evenly. Layer the fillet with the remaining ingredients.
3. From here, you can place the salmon in the fridge. The curing process will work without any further steps.
4. If you desire, you can fully encase the salmon in the plastic wrap using a second sheet if needed so that it is tightly sealed. While still in the glass baking pan, and now wrapped tight, set some weight on the top of the salmon such as a foil-wrapped brick or six-pack of soda cans.
5. Place the entire thing into the fridge. Liquid will begin to collect in the bottom of the pan after a few hours. Drain the liquid that accumulates once or twice per day.
6. After two days, remove the salmon from plastic wrap and rinse off the curing mixture with cold water in the sink.
7. When you’re ready to serve it, remove the skin with a sharp chef’s or sashimi knife. Then, slice the salmon against the grain to your preferred thickness. The cured salmon should keep in your fridge for up to one week.
8. Suggested servings can include traditional bagels with cream cheese, fresh chopped dill, sliced red onion or scallions, and capers. Our family especially enjoys cured salmon as the centerpiece of a cheese board appetizer or dinner. It’s also insanely good with eggs.