Cured Salmon
This 3-ingredient Russian cured salmon requires only salt, sugar, and a skin-on fillet, cured for 2 days in the refrigerator. The standout technique makes skin removal effortless once the cure is complete.
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This 3-ingredient Russian cured salmon requires only salt, sugar, and a skin-on fillet, cured for 2 days in the refrigerator. The standout technique makes skin removal effortless once the cure is complete.
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Cut the salmon fillet in half crosswise.
In a small bowl, mix together the salt and sugar to create the curing mixture.
Place one half of the salmon, skin-side down, into a glass container or dish.
Sprinkle about half of the salt and sugar mixture evenly over the surface of the salmon.
Place the second half of the salmon on top, skin-side up, so the flesh is touching.
Sprinkle the remaining curing mixture over the top piece of salmon.
Cover the container and refrigerate for two days to cure.
After two days, remove the salmon from the refrigerator and rinse it thoroughly with cold water to remove the cure.
Pat the salmon completely dry with paper towels.
To remove the skin, place the salmon on a cutting board. Make a cut down the middle of the fillet, but do not cut all the way through the skin.
Holding the skin taut, carefully slide your knife between the flesh and the skin to separate them. Repeat on the other side.
Slice the cured salmon as desired and store in an airtight container in the refrigerator.
Store cured salmon in an airtight container in the refrigerator for up to 1 week, or wrap and freeze for up to 3 months.
This recipe requires 2 days of refrigeration for the salt and sugar cure to fully penetrate the salmon fillet.
No—keep the skin on during curing. The skin protects the flesh and the cure method allows for easy skin removal after curing is complete.
No special equipment is required. You only need a refrigerator, a dish or container, and salt and sugar.
Yes. Maintain the ratio of 2 tbsp salt and 1 tbsp sugar per 2 lbs of salmon for consistent results with smaller fillets.
Store cured salmon in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
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