Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
17
4 star values:
18
3 star values:
16
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: Unrated
02/17/2017
I've never made anything like this before, but after seeing it done by Chefs I admire and tasting their delicious creations I decided to give it a whirl. I'm so impressed with the simplicity of the production, and even more impressed with the end result. I strayed from the recipe in that I used a gorgeous slab of Steelhead rather than straight up salmon. It took to the cure exceptionally well, so the citrus is subtle, as is the saltiness. I cannot wait to share this with friends!
Martha Stewart Member
Rating: Unrated
01/01/2016
I first learned about this recipe while taking a culinary class. The chef used fresh dill, along with the citrus.. The key is to buy good quality salmon. I bought a one pound Irish salmon, for $20.00 a pound. I didn't add the dill, because my husband doesn't like it. A friend of mine said that when she made it, it turned out salty. I did not have that problem at all! I rinsed it, well, after 24 hours, then air chilled it for 8. Wow! I can't wait to make this again. Easy and delicious!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 to 2 1/2 pounds
citrus-cured-salmon-mslb7036.jpg
Ingredients
Ingredient Checklist
1 cup coarse salt
1/2 cup sugar
1 tablespoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated lime zest
1 (2-to-3-pound) skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed
Cook's Notes
Salmon can be wrapped in parchment paper and kept refrigerated until ready to use, up to 2 weeks.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 to 2 1/2 pounds
citrus-cured-salmon-mslb7036.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 to 2 1/2 pounds
Recipe Summary
Yield: Makes 2 to 2 1/2 pounds
Yield: Makes 2 to 2 1/2 pounds
Makes 2 to 2 1/2 pounds
citrus-cured-salmon-mslb7036.jpg
citrus-cured-salmon-mslb7036.jpg
Ingredients
Ingredients
- 1 cup coarse salt
- 1/2 cup sugar
- 1 tablespoon freshly grated orange zest
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly grated lime zest
- 1 (2-to-3-pound) skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed
Directions
In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.
Cook's Notes
Salmon can be wrapped in parchment paper and kept refrigerated until ready to use, up to 2 weeks.
Cook’s Notes
Salmon can be wrapped in parchment paper and kept refrigerated until ready to use, up to 2 weeks.
Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
17
4 star values:
18
3 star values:
16
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: Unrated
02/17/2017
I've never made anything like this before, but after seeing it done by Chefs I admire and tasting their delicious creations I decided to give it a whirl. I'm so impressed with the simplicity of the production, and even more impressed with the end result. I strayed from the recipe in that I used a gorgeous slab of Steelhead rather than straight up salmon. It took to the cure exceptionally well, so the citrus is subtle, as is the saltiness. I cannot wait to share this with friends!
Martha Stewart Member
Rating: Unrated
01/01/2016
I first learned about this recipe while taking a culinary class. The chef used fresh dill, along with the citrus.. The key is to buy good quality salmon. I bought a one pound Irish salmon, for $20.00 a pound. I didn't add the dill, because my husband doesn't like it. A friend of mine said that when she made it, it turned out salty. I did not have that problem at all! I rinsed it, well, after 24 hours, then air chilled it for 8. Wow! I can't wait to make this again. Easy and delicious!
Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
17
4 star values:
18
3 star values:
16
2 star values:
5
1 star values:
2
Add Rating & Review
58 Ratings
5 star values:
17
4 star values:
18
3 star values:
16
2 star values:
5
1 star values:
2
58 Ratings
5 star values:
17
4 star values:
18
3 star values:
16
2 star values:
5
1 star values:
2
58 Ratings
5 star values:
17
4 star values:
18
3 star values:
16
2 star values:
5
1 star values:
2
- 5 star values:
- 17
- 4 star values:
- 18
- 3 star values:
- 16
- 2 star values:
- 5
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
02/17/2017
I've never made anything like this before, but after seeing it done by Chefs I admire and tasting their delicious creations I decided to give it a whirl. I'm so impressed with the simplicity of the production, and even more impressed with the end result. I strayed from the recipe in that I used a gorgeous slab of Steelhead rather than straight up salmon. It took to the cure exceptionally well, so the citrus is subtle, as is the saltiness. I cannot wait to share this with friends!
Martha Stewart Member
Rating: Unrated
01/01/2016
I first learned about this recipe while taking a culinary class. The chef used fresh dill, along with the citrus.. The key is to buy good quality salmon. I bought a one pound Irish salmon, for $20.00 a pound. I didn't add the dill, because my husband doesn't like it. A friend of mine said that when she made it, it turned out salty. I did not have that problem at all! I rinsed it, well, after 24 hours, then air chilled it for 8. Wow! I can't wait to make this again. Easy and delicious!
Martha Stewart Member
Rating: Unrated
02/17/2017
I've never made anything like this before, but after seeing it done by Chefs I admire and tasting their delicious creations I decided to give it a whirl. I'm so impressed with the simplicity of the production, and even more impressed with the end result. I strayed from the recipe in that I used a gorgeous slab of Steelhead rather than straight up salmon. It took to the cure exceptionally well, so the citrus is subtle, as is the saltiness. I cannot wait to share this with friends!
Rating: Unrated
Rating: Unrated
01/01/2016
I first learned about this recipe while taking a culinary class. The chef used fresh dill, along with the citrus.. The key is to buy good quality salmon. I bought a one pound Irish salmon, for $20.00 a pound. I didn't add the dill, because my husband doesn't like it. A friend of mine said that when she made it, it turned out salty. I did not have that problem at all! I rinsed it, well, after 24 hours, then air chilled it for 8. Wow! I can't wait to make this again. Easy and delicious!
All Reviews for Citrus-Cured Salmon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Citrus-Cured Salmon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
