Makes 24 servings
Curing salmon at home is an easy project that makes for a big presentation at a special brunch. Serve the cured salmon with toast and your favorite pickled accompaniments, alongside your softly scrambled eggs, or with plenty of cucumbers and hard-boiled eggs.
- 1 (24 oz) salmon fillet
- 2 cups brown sugar
- 1 1/2 cups kosher salt
- 2 tablespoons orange zest
- 1/4 cup lemon zest
- 2 tablespoons lime zest
- 2 teaspoons fresh thyme leaves
- 20 black peppercorns
- 2 bay leaves
- Prepare the salmon by removing the skin and pin bones and trimming off any tissue. Set aside in the refrigerator.
- Combine the remaining ingredients in a food processor and process until the peppercorns and citrus zest are well blended.
- Sprinkle about half of the seasoning mixture over the bottom of a glass baking dish. Place the salmon on top of the seasonings, then cover evenly with the remaining seasoning. Using a similar sized pan, weigh down the salmon and place in the refrigerator for 2 days.
- Remove the salmon from the refrigerator and rinse to remove the seasoning. Pat dry with a paper towel, and thinly slice to serve. Store any remaining salmon tightly wrapped in the refrigerator.