300gramshigh quality salmon12 oz (see Chef's Notes regarding salmon)
30gramscoarse saltabout 2 Tbsps (do NOT use table salt or fine salt)
30gramssugarabout 2 Tbsps
½teaspoonblack pepper
10gramsfresh tarragonfinely chopped (about ½ cups loosely packed)
2TbspsLimoncellocan substitute Gin
zest of 1 lemon
Instructions
Mix salt, sugar, pepper, tarragon and lemon zest quickly in a blender or food processor. It should look like a loose paste.
If your salmon fillet is thin cut it into 2 equal size and shaped pieces. If it is very thick cut it horizontally into 2 equal pieces. Spread one side with the herbed salt/sugar paste. Drizzle the Limoncello over the salmon face. Fold the faces of the 2 pieces of salmon together. (If there is skin on your fillet that is ok. Just make sure the skin if facing outward).
Wrap tightly in plastic wrap. Place on a rimmed plate with another plate on top. Weight the top plate down with jars or cans so the fillet has some pressure on it. Don't skip the rimmed bottom plate because the salmon will release a lot of liquid.
Turn the salmon over every 8 hours. Cure 24 hours for if you want lightly cured, 36 for medium and 48 hours for a hard cure. (I did 36 and it was perfect for me.)
When finished curing, drain the excess water, rinse the salmon. There should be no evidence of any salt or sugar left on it but some of the herbs will adhere to the salmon. This is a good thing.
Slice salmon very thinly on a 45° angle. Serve with fresh lemon wedges for drizzling, capers, salty crackers or dense pumpernickel squares.
Salmon will keep in fridge 2-3 days. You can freeze it for up to 3 months. Thaw in fridge overnight.
Notes
Nutrition note: Values are per ounce of cured salmon. Salt and sugar values may be over stated because it is difficult to tell how much is absorbed versus rinsed off before serving.