HOW TO CURE SALMON RECIPES
QUICK CURED SALMON RECIPE | ALLRECIPES
You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.
Provided by Chef John
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.
- Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
- Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.
Nutrition Facts : Calories 272.2 calories, CarbohydrateContent 16.7 g, CholesterolContent 67 mg, FatContent 12.3 g, ProteinContent 22.6 g, SaturatedFatContent 2.5 g, SodiumContent 11457.7 mg, SugarContent 16.7 g
CURED SALMON – DELICIOUS AND EASY RECIPE FOR THE BEST ...
Cured Salmon is a delicious delicacy that contains the right balance between the flavor of the salmon, the salt, and a little sweetness! This recipe is a beautiful, flavorful dish great for breakfasts, snacks, serving in parties, and holidays as an appetizer.
Provided by Tina
Categories Appetizer Breakfast Snack
Prep Time 5 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Rinse the salmon under cold running water and pat dry with a paper towel.
- In a small bowl, mix the salt, sugar, and pepper together. Sprinkle the seasoning mixture all over the salmon on both sides until well covered.
- Place the salmon skin-side down in a sheet of aluminum foil or plastic wrap and wrap it tightly.
- Transfer the salmon packet to a container and refrigerate for 36 or up to 72 hours (see the notes above), turning the salmon packet over after 12 hours.
- After 2-3 days, unwrap the salmon, scrape off the salt, and pat dry. Slice thinly on an angle and enjoy!
Nutrition Facts : Calories 108 kcal, ServingSize 1 serving
More about "how to cure salmon recipes"
QUICK CURED SALMON RECIPE | ALLRECIPES
You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.
From allrecipes.com
Reviews 5
Total Time 2 hours 15 minutes
Category Main Dishes, Seafood Main Dishes, Salmon, Salmon Fillet Recipes
Calories 272.2 calories per serving
From allrecipes.com
Reviews 5
Total Time 2 hours 15 minutes
Category Main Dishes, Seafood Main Dishes, Salmon, Salmon Fillet Recipes
Calories 272.2 calories per serving
- Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.
See details
CURED SALMON – DELICIOUS AND EASY RECIPE FOR THE BEST ...
Cured Salmon is a delicious delicacy that contains the right balance between the flavor of the salmon, the salt, and a little sweetness! This recipe is a beautiful, flavorful dish great for breakfasts, snacks, serving in parties, and holidays as an appetizer.
From fitdiary.net
Category Appetizer, Breakfast, Snack
Calories 108 kcal per serving
From fitdiary.net
Category Appetizer, Breakfast, Snack
Calories 108 kcal per serving
- After 2-3 days, unwrap the salmon, scrape off the salt, and pat dry. Slice thinly on an angle and enjoy!
See details
HOW TO CURE SALMON - GREAT BRITISH CHEFS
Place the salmon in a shallow dish and generously cover with the dry cure, rubbing it all over the top, bottom and sides of the fish. Cover with cling film and transfer to the fridge to cure for anywhere between 1–24 hours, depending on how strong a cure your would like.
From greatbritishchefs.com
From greatbritishchefs.com
See details
HOW TO MAKE LOX OR CURED SALMON AT HOME | EPICURIOUS
Jan 17, 2021 · Make a 2:1 cure (2 parts salt, 1 part sugar), or even the reverse. Daoheung’s gravlax cure starts with 1 cup kosher salt to 1½ cups brown sugar for a 3- to 4-pound whole salmon fillet. If you ...
From epicurious.com
From epicurious.com
See details
CURED SALMON RECIPE - CHOWHOUND
Jul 09, 2009 · Instructions. 1 Place salt, sugar, and peppercorns in a medium bowl and mix until evenly combined. Rub about 1/4 cup of the mixture onto both sides of the salmon. 2 Mix together dill, parsley, and lemon zest in a separate bowl until evenly combined.
From chowhound.com
From chowhound.com
See details
HOMEMADE GRAVLAX RECIPE (CURED SALMON)
Feb 08, 2011 · Gravlax is the Scandinavian-style cold-cured salmon appetizer served thinly sliced with a mustard-dill sauce drizzled on top. Although it may seem like a complex process, gravlax is surprisingly easy to make at home with this recipe. The curing mix, which includes salt, sugar, and pepper, is enough for 4 to 6 pounds of salmon. You can reduce or increase the quantities for smaller or larger fillets.
From thespruceeats.com
From thespruceeats.com
See details
HOW TO CURE SALMON - GREAT BRITISH CHEFS
Place the salmon in a shallow dish and generously cover with the dry cure, rubbing it all over the top, bottom and sides of the fish. Cover with cling film and transfer to the fridge to cure for anywhere between 1–24 hours, depending on how strong a cure your would like.
From greatbritishchefs.com
From greatbritishchefs.com
See details
HOW TO MAKE LOX OR CURED SALMON AT HOME | EPICURIOUS
Jan 17, 2021 · Make a 2:1 cure (2 parts salt, 1 part sugar), or even the reverse. Daoheung’s gravlax cure starts with 1 cup kosher salt to 1½ cups brown sugar for a 3- to 4-pound whole salmon fillet. If you ...
From epicurious.com
From epicurious.com
See details
CURED SALMON RECIPE - CHOWHOUND
Jul 09, 2009 · Instructions. 1 Place salt, sugar, and peppercorns in a medium bowl and mix until evenly combined. Rub about 1/4 cup of the mixture onto both sides of the salmon. 2 Mix together dill, parsley, and lemon zest in a separate bowl until evenly combined.
From chowhound.com
From chowhound.com
See details
HOMEMADE GRAVLAX RECIPE (CURED SALMON)
Feb 08, 2011 · Gravlax is the Scandinavian-style cold-cured salmon appetizer served thinly sliced with a mustard-dill sauce drizzled on top. Although it may seem like a complex process, gravlax is surprisingly easy to make at home with this recipe. The curing mix, which includes salt, sugar, and pepper, is enough for 4 to 6 pounds of salmon. You can reduce or increase the quantities for smaller or larger fillets.
From thespruceeats.com
From thespruceeats.com
See details
