Recipe: Cured Salmon

A lot of store bought smoked salmon are not really smoked, even though some think that they have a smokey taste (especially the brand that starts with an F). But no, they do not taste smokey at all because they are not smoked to begin with. (Real smoked salmon has a rich smokey flavour that has sort of a more woody taste, and it tastes like, uh, burnt wood.) Instead, they are cured using a brine. While it is not impossible to make smoked salmon at home, it is easier to get the basics right with curing the fish.

Essentially, the curing process gives the salmon more flavour, changes the texture by firming up the flesh, and gives it a beautiful orange hue. In fact, salmon used in sushi restaurants have been cured too, using a light curing solution. That explains why they always have a distinctive taste that you will never be able to get from the supermarket sushi.

Curing salmon is simple and relatively quick. You just need salt and sugar, and a fresh fillet of sashimi grade salmon. The important thing here is to keep your workstation very clean and hygienic, because the fish will be eaten without cooking. Here are the steps for home cured salmon.

Home cured salmon, much fresher than store bought!

Cured Salmon

Ingredients:

250g of salmon fillet (skinless, pin-boned, sashimi grade)

50g of coarse sea salt

50g of sugar (white, brown, or golden, up to your preference)

1 lemon

Ground nutmeg (optional)

Steps:

1. Mix the salt and sugar together, stir to make sure they are evenly mixed. If you are adding ground nutmeg, add it here as well.

2. Using a fine grater, zest the lemon and mix it in too. Add the juice of half a lemon, and mix. You should have a mixture with the texture of wet sand. 

3. Pat the salmon fillet dry. Coat the whole filet with the salt and sugar mixture, making sure that all of the fillet is covered.

4. Place the salmon in one side of a clean and dry airtight container. Replace the lid and put the whole container in a refrigerator, on the top shelf. Use a clean rug, roll it up and place it under the container, such that the side with the salmon is elevated and the container is tilted. This allows the liquid drawn out by the dry cure to flow away from the fillet, instead of soaking it. 

5. Allow the fish to cure for up to 4 hours. Once done, run the cured fillet under running water to wash off the cure on the surface. Pat dry. 

6. If desired, add a few drops of high quality extra virgin olive oil and rub over the surface of the fish. This will give it some extra flavour and a glossy finish. 

7. Slice thinly (or in thick, chunky slices) and serve cold. It goes very well with a glass of Sauvignon Blanc.