Quick Cured Salmon Recipes

QUICK CURED SALMON

Quick Cured Salmon image

You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.

Provided by Chef John

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 2h15m

Yield 4

Number Of Ingredients 4

Ingredients

2 ½ cups cold water
½ cup kosher salt (such as Diamond Crystal®)
⅓ cup white sugar
1 pound center-cut salmon fillet, pin bones removed

Steps:

Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.
Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 16.7 g, Cholesterol 67 mg, Fat 12.3 g, Protein 22.6 g, SaturatedFat 2.5 g, Sodium 11457.7 mg, Sugar 16.7 g

CURED SALMON

Cured Salmon image

Use to make chef Pierre Schaedelin's Open-Faced Baguette with Cured Salmon and Sauce Tartare.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Yield Makes 1 1/4 pounds

Number Of Ingredients 7

Ingredients

1/4 cup coarse salt
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon freshly ground black pepper
1 (1 1/4 pound) boneless salmon fillet, skin on
1 cup extra-virgin olive oil
1 tablespoon vodka
Small bunch fresh dill, coarsely chopped

Steps:

In a small bowl, mix together salt, 1/2 teaspoon coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin side down, and rub salt mixture all over both sides of salmon. Cover and refrigerate for 24 hours.
Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka, and sprinkle with dill and remaining teaspoon coriander seeds; turn to coat. Cover and refrigerate for 24 hours.
Remove salmon from refrigerator and wipe off excess marinade (reserving dill for baguette garnish). Remove skin and slice salmon into 1/4-inch-thick slices; keep refrigerated until ready to serve.

DRY-CURED SMOKED SALMON

Dry-Cured Smoked Salmon image

Provided by Nancy Harmon Jenkins

Categories dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup kosher salt
1/2 cup brown sugar
1 1/2 teaspoons dried lemon zest
1 1/2 teaspoons dried basil
1/4 teaspoon freshly ground white pepper
2 pieces of salmon fillet, about 1 pound each
About 2 handfuls of soaked mesquite, apple or hickory chips
6 tablespoons olive oil
2 tablespoons lemon juice
Freshly ground pepper to taste
4 cups mixed greens (arugula, watercress, radicchio or other spicy bitter greens), optional

Steps:

To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
Forty-five minutes before cooking, light the charcoal fire.
When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 34 grams, Carbohydrate 20 grams, Fat 51 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 10 grams, Sodium 654 milligrams, Sugar 19 grams

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