Home cured salmon

Name: Home cured salmon
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Ingredients: Salmon; Salt; Sugar; spices (optional)

4 steps

Prep:20minCook:24h

I eat a lot of smoked salmon and was really surprised at how easy it is to home-cure salmon! Use fresh salmon - I've used both market purchased (asking specifically for fresh) and supermarket purchased (in the UK, pre-packed).

Updated at: Thu, 17 Aug 2023 02:29:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories141 kcal (7%)

Total Fat7 g (10%)

Carbs7.5 g (3%)

Sugars7.5 g (8%)

Protein12.2 g (24%)

Sodium416.5 mg (21%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Mix salt + sugar roughly in equal parts - enough to cover the salmon on all sides with approx 0.5-1cm to spare. A good guide is 50% of the weight of the salmon.

Step 2

If you want, you can add spices to the salt and sugar mix. I like adding earl grey tea to the mix. It's fun to experiment with different mixes / spices / strengths.

Step 3

Coat the salmon with your sugar/salt mix on all sides. I pour the salt/sugar mix onto some cellophane warp so that I can pull it across the salmon and seal it with roughly equal sugar/salt mix on all sides.

Step 4

Leave it in the fridge with a weight on top. As a weight I use some jars or a block of butter or whatever else I have in the fridge already (because the salmon is already wrapped in cellophane - I can just place the objects on top. Leave like this for 12-48 hours depending on how hard you'd like the cure. I leave it for 24 hours usually.