Ingredients:

  • 1 cup (240g) coarse sea salt
  • 1 cup (200g) brown sugar
  • 1 tablespoon (15g) black peppercorns, crushed
  • Zest of 1 large lemon
  • Zest of 1 large orange
  • 1 tablespoon (15g) fresh dill, chopped
  • 1 tablespoon (15g) fresh parsley, chopped
  • 1-2 lbs (450-900g) skin-on salmon fillet, deboned

Instructions:

  1. In a bowl, combine sea salt, brown sugar, crushed peppercorns, lemon zest, orange zest, dill, and parsley.
  2. Pat the salmon fillet dry with paper towels and place it skin-side down in the dish.
  3. Evenly distribute the cure mixture over the salmon, pressing it gently into the flesh.
  4. Cover the salmon with plastic wrap and place a weight on top. Refrigerate for 24-48 hours.
  5. After the curing period, remove the salmon, rinse under cold water, and pat dry with a towel.
  6. Using a sharp knife, slice the salmon thinly at an angle. Serve with accompaniments.