Citrus Cured Chinook Salmon

Directions

  1. Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in medium bowl.
  2. Spread half of curing mix in center of foil-lined, rimmed baking sheet close to same size as fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up over salmon to enclose.
  3. Place second baking sheet on top of fish and weigh down with large cans. Refrigerate for 24 hours, unwrapping and flipping fish halfway through curing time.
  4. Unwrap fish and pat dry. Place on cutting board, skin side down Using long, sharp knife, cut fillets on diagonal, 1/8- to 1/4-inch thick, leaving skin behind. Wipe down blade with moist paper towel between each slice.
  5. Place slices on platter, cover tightly, and chill until ready to serve.
  6. Salmon may be cured 3 days ahead. Serve with bagels and cream cheese, sliced cucumbers, or tossed green salad.

Serves 4

Beverage pairing: Pale ale, Champagne, or Prosecco

Ingredients

 

  • 5 oz. kosher salt
  • 2/3 cup granulated sugar
  • 1/3 cup (packed) light brown sugar
  • 1 tsp. black peppercorns
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. skin-on, boneless wild king salmon fillet
  • 1/2 tsp. finely grated lemon zest
  • 1/2 tsp. finely grated lime zest
  • 1/2 tsp. finely grated orange zest