Cured Salmon

Sashimi grade salmon is a MUST!

Mix the cure ingredients in a bowl.

Pour half of the cure onto the middle of the plastic wrap.

Coat salmon with cure

Wrap it up in plastic wrap.

Place it back on the baking sheet and cover it with something flat and heavy. Place in the fridge.

For a medium cure, leave it for 36-48 hours. For a hard cure, leave it for 72 hours. Flip every 12 hours.

Once your fish is done curing, remove it from the plastic and rinse it thoroughly. Pat it dry and place it back in the fridge, uncovered, for 12-24 hours.

Use a VERY sharp knife to thinly slice the fish. Serve with fresh lemon slices and dill.

Full recipe