Salt Sugar Cured Salmon Recipes

Steps:

• Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
• Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
• Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.

Steps:

• place salmon in a glass baking dish.
• combine remaing ingrediants in a seperate bowl.spread over the salmon.
• cover with foil or plastic wrap.
• refrigerate for 6 hours.turn the fish and fridge for 6 hours.
• repeat process for 48 hours.
• scrape off the salt mixture.
• slice thinly.
• serve on rye toast or crackers.

Steps:

• Mix together all the ingredients except the salmon.
• Place the salmon skin side down on a large sheet of plastic wrap.
• Cover the flesh side of the fish with the salt mixture, coat it completely.
• Wrap the fish well in plastic wrap.
• Refrigerate for at least 24 hour, preferably 36.
• Unwrap the salmon and rinse off the cure. Dry then slice on the bias.

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.

Steps:

• Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
• Mix the sugar, salt and pepper in a bowl.
• Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
• Cover with 1/3 of dill.
• Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
• Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
• Remove from plastic wrap and discard accumulated juices.
• Rewrap and refrigerate another 24- 48 hours.
• Scrape off the marinade and slice paper thin.
• Serve with Mustard Dill Sauce (Recipe #68168).