Our herby salt-and-sugar mix offers big cured-salmon flavor with half the sodium of store brands. Be sure to use Morton kosher salt here. Diamond kosher weighs about half as much and will give you dramatically different results. Gin’s botanical flavorings subtly season the fish.
1 cup loosely packed fresh dill leaves
2/3 cup granulated sugar
1/3 cup Morton kosher salt
1 teaspoon caraway seeds
1 tablespoon dry gin
1 (1-lb.) skin-on salmon fillet
Added sugars 1g
Calcium 1% DV
Potassium 4% DV
How to Make It
Combine dill, sugar, salt, and caraway seeds in a food processor; process until bright green, about 1 minute.
Brush gin over flesh side of fish; rub both sides of fish with dill mixture to cover completely. (Use more dill mixture on thicker portions of fish and less on thinner portions.) Wrap fish tightly in several layers of plastic wrap, and place in a baking dish; place another baking dish on top of fish, and refrigerate. Flip fish twice a day; allow fish to cure until it’s firm to the touch but not leathery, 1 to 2 days. Scrape dill mixture from fish; rinse fish well with cold water. Pat completely dry with paper towels; cut into very thin slices. Serve cold or at room temperature.
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