Ingredients1 d 1 h servings 121
- Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
- Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
- Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Per Serving: 121 calories; 6.2 2.9 11.4 33 1356 Full nutrition
ReviewsRead all reviews 18
I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an ho...
This was good, but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions?
Great recipe, you can mix it up a lot using trout fillets instead of salmon, juniper infused gin (or sloe gin) or tequila instead of vodka, white sugar instead of brown. It is always a hit at pa...
Outstanding Recipe. I have made it several times. Absolutely delicious.
excellent!!! melt in your mouth....jist cure at least 48-56 hours depending how thick the fillet is.