Quick Salted Salmon
This is the method for when you want the texture of cured fish without the two-day wait. It yields a clean, bright slice that works just as well on a piece of toasted rye as it does alongside scrambled eggs.
Use the freshest fish you can find.
Since the fish is not cooked by heat, the quality of your raw salmon is the only thing that matters. Ensure you are using fish intended for raw consumption.
- Glass or ceramic dish
- Plastic wrap
- Heavy canned goods for weights
- Sharp slicing knife
What goes in.
- 1 lbsalmon fillet, center-cut, skin removed
- 2 tbspcoarse sea salt
- 2 tbspgranulated sugar
- 1 tspfreshly cracked black pepper
Compressing the cure
The pressure from the weights forces the salt-sugar mixture into the muscle fibers, turning the texture from buttery to firm and snappy.
The method.
Mix the cure
Combine the salt, sugar, and pepper in a small bowl. Stir until it looks like grey sand.
Season the fish
Lay the salmon in the glass dish. Pour the cure over both sides of the fillet, rubbing it into the flesh so it is evenly coated.
Weight and chill
Cover the dish tightly with plastic wrap. Place a smaller plate directly on top of the fish, then weigh it down with a heavy can or two. Refrigerate for exactly two hours.
Rinse and dry
Remove the salmon from the dish and rinse it briefly under cold water to remove the excess salt. Pat it completely dry with paper towels.
Slice
Using your sharpest knife, slice the salmon against the grain into thin, translucent strips.
Other turns to take.
Citrus Infused
Add the zest of one lemon to the salt mixture for a brighter finish.
Herbed
Press a handful of finely chopped fresh dill into the salmon after rinsing and before slicing.
When it doesn't go to plan.
Do not leave the fish in the cure longer than three hours or it will become too salty and lose its fresh character.
Always slice the salmon cold; it holds its shape better.
If the salmon fillet is thick, check the center after two hours; it should feel firm to the touch, not squishy.
The ones that keep coming up.
Can I use iodized table salt?
Avoid it. The additives can leave a metallic taste. Use coarse sea salt or kosher salt.
How long will this last in the fridge?
It is best eaten immediately, but will hold for one additional day if wrapped tightly in plastic.
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