1500g(3 ⅓lb)Salmon fillet - skin on, scales off, bones out
Mix together the cure.
Place a double layer of plastic wrap on a clean countertop.
Sprinkle half the cure onto the wrap.
Lay the fish skin down onto the cure.
Add the rest of the cure onto the flesh side of the salmon.
Wrap tightly with plastic wrap.
Place into the fridge for 24 hours.
When done wash off any excess salt and pat dry with a kitchen towel.
Store in an airtight container or tightly wrapped in plastic for up to a week in the fridge or many months in the freezer.
For Swedish style salmon gravlax, rub a very thin layer of mustard all over the salmon once cured and cover with chopped dill before storing.
Only use course natural sea salt(kosher salt). Fine salt does not do a good job and it results in over salty fish with a very unpleasant rubbery crust.
Don't substitute brown sugar for a finer type of sugar. It does the same as the fine salt and will make the salmon sweeter.
Make sure to keep the skin on your salmon and remove the scales. The fat and meat under the skin is very delicious and removing the skin results in an inferior result. It's also easy to cut when it's left on the skin.
You can use this method to cure any type of edible fish.
Smaller fish will cure in much less time.
Store in the fridge for up to 5 days.
Can be frozen for longer storage.
See post for more details on how curing works and what to serve with it.