Cured Salmon

August 3, 2012 by Kenmore

It stands to reason: the freshest ingredients taste the best and are better for you. Here’s a simple recipe that makes fresh ingredients the star.


preparation time
1 mins

cook time




1 cup kosher salt

1 cup sugar granulated

0.25 cup fennel seed ground

2.5 pounds wild salmon skin on


Step 1

Mix salt and sugar together in a mixing bowl.

Step 2

Blot salmon dry with a paper towel.

Step 3

Fold cheesecloth in half and lay on a flat work surface; put a thin layer of salt and sugar mixture on cheesecloth.

Step 4

Lay salmon on cheesecloth directly over salt mixture.

Step 5

Season salmon with ground fennel seed; cover with remaining salt mixture.

Step 6

Wrap salmon with cheesecloth and place skin-side down on a dish; refrigerate for a total of three days.

Step 7

On day one, flip salmon so skin side is facing up. Rotate salmon each day thereafter for three days, draining any excess liquid from the dish.

Step 8

On day three, rinse salmon under slowly running cool water and blot dry, being careful to remove all salt.

Step 9

Slice salmon to desired thickness and serve with a petite salad of your liking.


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