Prep Time:
20 mins
Additional Time:
2 days 30 mins
Total Time:
2 days 50 mins
Servings:
8
Ingredients
Directions
Rinse salmon with water; pat dry with paper towels.
Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
Transfer to a 9×9-inch baking pan; cover with an 8×8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| 120 | Calories |
| 3g | Fat |
| 13g | Carbs |
| 10g | Protein |
