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Ingredients
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500 grams
fresh deboned salmon
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150 grams
kosher salt
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350 grams
granulated sugar
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1 tablespoon
caraway seeds, lightly crushed
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1 tablespoon
white peppercorns, lightly crushed
Directions
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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.
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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.
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