Ingredients

The following ingredients have 12 Servings
  • 1 1/2 pounds sashimi grade salmon fillet
  • 1/2 cup coarse kosher salt
  • 1/2 cup raw sugar
  • 1 teaspoon coarsely crushed peppercorns
  • 1/2 teaspoon crushed red pepper

Instruction

  • Combine all ingredients, except fish, in a bowl and mix. Place a piece of plastic wrap down on a baking sheet and pour half the salt mixture on top.
  • Pat the fish dry, remove any bones, and place, skin side down, on the salt mixture. Top the salmon with the remaining salt mixture.
  • Wrap in the plastic wrap. Layer with another piece of plastic wrap and place in a plastic bag (leave the bag open).
  • Place the fish on the baking sheet in the fridge and cover with something flat and heavy.
  • Drain and flip the fish every 12 hours for 36-72 hours, depending on desired cure (see notes).
  • Remove from fridge and rise all the salt off.
  • Pat the fish dry and place back in the fridge, uncovered, for 12-24 hours to help the salt distribute.