Homemade Cured Salmon Recipe is simplified and tasteful culinary brilliance. It’s a classic recipe that can turn an ordinary mealtime into an oceanic treat. This fantastic recipe is perfect for celebration dinners, holiday brunches, or just to step-up your weekend feast. It’s got that luscious, smoky, and that beautiful citrusy dill flavor going on, making it a huge hit among seafood lovers. One bite and you’ll be hooked!
This ain’t just tasty, pals. Curing salmon at home gives you full control over the quality of the salmon and the balance of flavors. You’ll love your homemade cured salmon so much that store-bought smoked salmon will be a thing of the past!
Preparation time for this bad boy? Minimal! You can have your salmon curing in under 30 minutes. After that, all that’s required is a little patience – about 24 to 48 hours – and you’ll have yourselves the most delightful homemade cured salmon.
- Prep time: 30 minutes
- Curing time: 24 – 48 hours
- Total time: 24 – 48 hours + 30 minutes
- Servings: 12 servings
- Yields: 1.2 kg about after curing
Right then, with saliva-inducing anticipation, let’s dive into what you’ll need to make this delicious cured salmon at home.
Ingredients & Equipment You’ll Need
- Ingredients:
- 1.2 kg salmon fillet, skin-on and any pin-bones removed
- 100 gr Sea Salt
- 50 gr Sugar
- Zest of 2 lemons
- Large bunch of Fresh dill
- Equipment:
- A dish or tray
- Cling film
- Weights (like cans)
The fresh dill and zesty lemon add an incredible flavor to the Salmon, while the salt and sugar act as a curing agent, adding a savoriness to compliment the inherent sweetness of salmon. Please note, high-quality salmon is key; after all, it’s the star of the show!
How To Make Homemade Cured Salmon Recipe
- Firstly, mix salt, sugar, and the zest of 2 lemons together in a bowl. Spread half of this mixture on the base of a dish.
- Next, place the salmon fillet skin-side down on the bed of mixture. Cover the salmon with the dill and press down lightly.
- Afterwards, spread the recent half of the lemon, salt, and sugar mixture over the dill so that the fillet is completely covered.
- Cover the dish tightly with a cling film and place weights on top.
- Lastly, put the dish in the refrigerator and let it cure for 24 to 48 hours. After curing, wipe off the seasoning and pat the fillet dry. Now you can cut it into thin slices and enjoy!
Tips For The Best Results
- Use high-quality, fresh salmon for the best taste and texture.
- Give enough curing time to allow the flavors to develop fully.
Storage Tips
- Store cured salmon in a sealed container in the fridge. It can last up to a week.
Frequently Asked Questions
Q: Can I cure any type of fish?
A: Technically, yes. But salmon’s texture and fat content make it ideal for curing.
Q: Does the type of salt matter?
A: Coarse salt works best as it draws out moisture effectively.
Q: Can I freeze cured salmon?
A: Absolutely! Wrap it tightly and it can last up to three months in the freezer.
Q: Is cured salmon served cooked or raw?
A: It’s technically raw but the curing process “cooks” it in a sense.
Q: What can I serve with homemade cured salmon?
A: It pairs well with cream cheese, capers, and a slice of good-quality bread.
Nutritional Facts of Homemade Cured Salmon Recipe
Cured salmon is high in protein, Omega-3 fatty acids, and vitamins like B12 and D. However, it’s also high in sodium so it should be consumed in moderation.
The Homemade Cured Salmon Recipe is an absolute smacker and I vouch for it. Now gotcha chop up that sally. Trust me, it’s worth every minute. Would totally serve this on toasts or good quality bread, accompanied with some cream cheese and capers. Bon app��tit folks!
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