Curing is a great way to preserve your fish – and while many of us may be familiar with running the smoker; salt curing can be a healthy and delicious alternative!

Before beginning, please keep in mind that we only recommend the following preparation for cleanly sourced & properly handled salmon. While a healthy and delicious way to enjoy your fish the curing process serves to preserve the meat; but does not sanitize the meat the same way cooking does.

Watch this short video of Chef Cuco curing fresh salmon.

From our SMART Tips & Tricks – Wild Game in the Kitchen series on YouTube! Be sure to subscribe so you can be notified anytime we add a new wild game recipe or video!

How to Cure Salmon & Serve Salmon Crudo

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Prep Time: 10-minutes (+24 Hours to cure) | Cook Time: 5-minutes | Total Time: 15-minutes (+24 Hours to cure)

Serves: Many

Ingredients

For the Cured Salmon

Salmon Filet(s)
Kosher Salt
Granulated Sugar
Fresh Ginger Root (Chopped)
Fennel Seeds

For the Garnish

Cherry Tomatoes
Micro-Arugula
Lemon Infused Olive Oil

Method

Curing Your Salmon

Line a 9×13 pan with plastic cling wrap. Enough to double over.
(Over twice the length of the pan)
Press a light amount of fennel seeds into each side of your salmon.
Place your salmon fillets in the pan.
Coat one side of your salmon entirely with a thick layer of kosher salt.
Coat one side of your salmon with a layer of granulated sugar.
Finally, encrust one side of your salmon completely with your chopped ginger.
Pull your cling wrap tightly over your coatings sealing completely, then flip your salmon over to the other side – repeat steps 4-6 with the opposite side.
Place your cling wrap back over your fully coated salmon and get a large heavy object (we recommend another pan with items on top) to press weight consistently into the filet.
Place into a fridge and allow to cure for at least 24 hours