One of my most favorite things on the planet is smoked salmon. Before a filet of salmon is smoked, it should be cured. Curing salmon can be intimidating but let me tell you, it is so EASY. I’ll show you how simple it is in this post.
1. If it’s fresh filet (smells sweet like melon), pat dry and place on a piece of plastic wrap. If it’s not so fresh (smells fishy), rinse and then pat dry and place on a piece of plastic wrap.
2. Pour a mixture of Salt [1 Tbsp], Brown Sugar [3/4 Tbsp], and Fresh Cracked Pepper [1 tsp] on to your filet. If you have one filet, THAT’S IT! Wrap it up and place in your refrigerator for 36-48 hours. Have two filets? Scroll down for the rest.
3. Place the other filet on top, wrap them together and place in the refrigerator for 36-48 hours.
4. Flip the salmon filets 1-2 times a day and let gravity do its job. Once cured, rinse curing mixture off the filet and tear into it, no mercy.
Takes about five minutes. Cure mixes are just like curries, BBQs or gumbos, there’s no one way to do them, so experiment and figure out what works for you. Want it a little sweeter, add sugar. Want more spice, add more pepper and try different types of peppers. Think cured salmon goes great with another flavor, throw it in there. Enjoy!
I like just a touch of smoke so I look for the fattiest piece [the fat picks up the smoke flavor], cure it, then cold smoke [about 80˚F] my filet.