Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Kosher salt

  2. 1/4 cup 36g / 1 1/3oz Chopped fresh dill

  3. 2 tablespoons 30ml Grated lemon zest

  4. 2 tablespoons 30ml Grated orange zest

  5. 2 tablespoons 30ml Grated lime zest

  6. 1/4 cup 59ml Absolut Citron Vodka

  7. 3 tablespoons 45ml Sugar

  8. 2 lbs 908g / 32oz Fresh salmon fillet with skin on - pin bones removed,

  9. Rinsed under cold water

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the salt, dill, zest's, vodka and sugar together. Place the salmon, skin-side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin-side down on a half sheet pan. Place something heavy, like a skillet, weights or a brick (which needs to be wrapped in plastic wrap) on top of the wrapped salmon. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.

  2. Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all of the cure. Using a sharp knife, slice the salmon diagonally, paper thin and set aside.

  3. This recipe yields 8 servings.


Send feedback