Quick Cured Salmon
Ingredients2 h 15 m servings 272
- 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.
- The nutrition data for this recipe includes the full amount of the curing ingredients. The actual amount of the cure consumed will vary.
Per Serving: 272 calories; 12.3 16.7 22.6 67 11458 Full nutrition
ReviewsRead all reviews 6
I love to experiment with making sushi at home, but the raw fish part makes me nervous. This recipe let us have that velvety smooth texture we love in salmon sushi without the raw fish. I onl...
I was a bit skeptical to try this, but it turned very good. Next time I'll add more smoked paprika and maybe some liquid smoke to further infuse the smoked flavor.
Tried recipe as listed. Sprinkled fresh dill on salmon before refrigerating. A bit of lemon juice on it before serving is wonder.
Fantastic dish. I followed the recipe and added dried dill from the garden last year after the cure. Very nice.
This is remarkable! The pleasing buttery texture of lox with a tiny fraction of the effort. I did learn that the thickness of each piece is critical to the timing. A few slices were too thin and...