Exquisite Quick-Cured Salmon

Impress your guests with this exquisite quick-cured salmon recipe crafted by Chef John. This dish is simple to prepare and is sure to elevate any dining experience.

Ingredients

For curing the salmon
2 ½	cups cold water
½	cup kosher salt (such as Diamond Crystal®)
⅓	cup white sugar
1	pound center-cut salmon fillet, pin bones removed

Instructions

• For curing the salmon

  1. Combine cold water, kosher salt, and white sugar in a large bowl, whisking until the sugar and salt are fully dissolved. Set the brine aside.
  2. Carefully slice the salmon along one side of the center connective tissue to the skin without cutting through. With the knife parallel to the cutting board, separate the salmon meat from the skin. Repeat on the other side and discard the skin and connective tissue. Proceed to slice each fillet into 1/4-inch slices.
  3. In batches of 5 slices, immerse the salmon in the brine for 3 minutes. Use a slotted spoon to transfer the cured slices onto a wire rack, gently blotting them with paper towels.
  4. Arrange the cured salmon slices on a platter in a single layer, cover with plastic wrap, and refrigerate until thoroughly chilled, preferably for 2 hours to overnight.

Aug 05, 2024