Ingredients for Citrus Cured Salmon
- Salmon Fillets
- Oranges, Zest Of
- Lemons, Zest Of
- Lime, Zest Of
- Kosher Salt
- 1/4 cup granulated sugar
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How to Make Citrus Cured Salmon
- Wash and pat dry one whole side of salmon fillet (approximately 2-3 pounds), carefully removing any pin bones.
- Optionally remove the skin; it can be easily removed after curing.
- Prepare a deep platter or baking dish to accommodate the salmon and excess liquid released during curing.
- Line the dish horizontally and vertically with two large sheets of plastic wrap, ensuring enough overlap to completely enclose the salmon.
- In a bowl, thoroughly combine the zest of 2 oranges, 1 lemon, and 1 lime with 1/4 cup kosher salt and 1/4 cup granulated sugar.
- Place the salmon skin-side down onto the plastic wrap in the prepared dish.
- Thoroughly massage the citrus salt-sugar cure into the fleshy side of the salmon, ensuring even coverage.
- Carefully bring the sides of the plastic wrap up and tightly seal the salmon, ensuring no air pockets. Refrigerate for 2-3 days.
- The salmon will become firm due to the liquid drawn out during curing. (No weighting down is needed).
- After curing, remove the salmon from the plastic wrap and thoroughly rinse the cure from the fillet.
- Using a sharp knife, carefully remove the skin.
- Wrap the salmon tightly in fresh plastic film and freeze for 12 hours.
- Remove from the freezer, unwrap, and using a very sharp knife, slice thinly on the diagonal, almost shaving the salmon.
- Serve your delicious citrus-cured salmon on bagels, brown bread, or in your favorite recipe. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
237 g
Sugar
39g
Fat
1g
Carbs
3g
