How to cure salmon


  • STEP 1
    Begin recipe 1 day ahead. Combine ingredients used for curing (75g salt, 75g sugar, 80ml gin, lemon rind, 1/4 cup dill)
  • STEP 2
    Place large pieces of cling film on work surface. Spread half the salt mixture in the shape of the salmon. Place salmon skin side down on the salt mixture. Top with remaining salt mixture.
  • STEP 3
    Wrap the cling wrap around the salmon tightly. Place in a large dish and top with something flat and 3 x 400g cans or other weights
  • STEP 4
    Refrigerate overnight for 12 hours. Remove from fridge and unwrap salmon, scrape off salt mixture and pat dry.
  • STEP 5
    Garnish and thinly slice salmon on an angle