Note: Preparation time does not include 2-3 day curing time.
By Natalie Perry from Perry’s Plate.
Preparation:
Cook:
Level: Easy
Serves: 10
Ingredients
- 3 books Salmon fillets with fairly equal skin thickness, either one large or a few smaller ones
- 1 Lemon
- ⅓ cups Kosher salt
- 2 tablespoons Sugar
- 1 cup Chopped fresh dill
Preparation
If you are using 1 large fillet, cut it in half. Turn the tenderloin over, skin side up, and make 2 to 3 incisions in the skin, about 1/2 inch deep and 1 inch long.
Lay each piece of salmon, skin side down, on its own piece of plastic wrap. Pour the juice of half the lemon over the salmon.
In a medium bowl, combine salt, sugar and dill. Pile the mixture over the salmon fillets, using everything.
Wrap each piece of salmon tightly in the plastic wrap and stack them in a pan. I like to use a loaf pan because it takes up less space in my fridge. Put another pan of equal size on top of the salmon, then put something in the top pan to weigh it down, like a few cans of coconut milk.
Refrigerate for 2-3 days until the salmon has become firmer and slices very easily. It should taste deeply salty and dill. If necessary, rinse the remaining salt from the salmon before serving.
