grams fresh deboned salmon
grams kosher salt
grams granulated sugar
tablespoon caraway seeds, lightly crushed
tablespoon white peppercorns, lightly crushed
- Mix the salt, sugar, caraway seeds and peppercorns in a bowl large enough to fit your salmon fillet. Bury the fish in the mixture. Cover the bowl with plastic wrap and place in the fridge.
- urn the salmon twice a day for 4 days. Rinse off the salt and sugar mixture. Dry thoroughly. Keep in the fridge, wrapped tightly in plastic, until needed.