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Can you make cured salmon with a skinless filet?

In recipes I'm reviewing, it seems the skin is always discarded after the curing is complete. So could you use a skinless filet, or does the skin play a role in the process? Thank you!

asked by LukasVolger 4 months ago

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4 answers 265 views
Lindsay-Jean Hard
Lindsay-Jean Hard

Community Editor at Food52

added 3 months ago

Hi Lukas, I'm sorry you haven't received an answer to this yet! I found one recipe that calls for skinning the salmon before curing it: https://food52.com/recipes...

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added 3 months ago

@Lindsay, thank you for posting this recipe. I've always wondered whether salmon could be cured without the skin. Costco carries some gorgeous skinless salmon fillets but I've always hesitated about curing it.

Lindsay-Jean Hard
Lindsay-Jean Hard

Community Editor at Food52

added 3 months ago

@HalfPint, now I'm really curious why almost all recipes call for it staying on!

amysarah
amysarah

amysarah is a trusted home cook.

added 3 months ago

The only thing I can think of is maybe having the skin as a 'base' to slice against makes slicing thinly and evenly easier.