Rating: 5 stars
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.

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  • 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:

The nutrition data for this recipe includes the full amount of the curing ingredients. The actual amount of the cure consumed will vary.

Nutrition Facts

272 calories; protein 22.6g; carbohydrates 16.7g; fat 12.3g; cholesterol 67mg; sodium 11457.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
10/21/2015
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 only made 1/2 the batch listed and I was so amazed at how easy it was and how much more rewarding serving my sushi felt. Read More
(6)
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/21/2015
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 only made 1/2 the batch listed and I was so amazed at how easy it was and how much more rewarding serving my sushi felt. Read More
(6)
Rating: 5 stars
10/07/2018
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 I left them in the brine one extra minute resulting in those pieces being a touch to salty. Resting in the fridge overnight seems essential to me. It was a little to close to sashimi after only a couple hours. I can t wait to try again. This time I ll use a skinless filet to see if that isn t all the simpler to get perfect quarter inch thick slices. Read More
(2)
Rating: 5 stars
12/10/2015
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. Read More
(1)
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Rating: 5 stars
10/26/2015
Tried recipe as listed. Sprinkled fresh dill on salmon before refrigerating. A bit of lemon juice on it before serving is wonder. Read More
(1)
Rating: 5 stars
04/02/2015
Fantastic dish. I followed the recipe and added dried dill from the garden last year after the cure. Very nice. Read More
(1)
Rating: 5 stars
09/14/2014
I love this! Fantastic recipe! Read More
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