- Servings: 12-14 (2 1/2 ounces)
- 3-lb salmon fillet
- 2 oz. lemon juice
- Cure Mix:
- 6 oz. salt
- 3-6 oz. granulated sugar
- 2 tbsp. cracked black pepper
- 1 bunch rough chopped cilantro
- 1 bunch rough chopped parsley
- 1/2 lb. minced shallots
- 3 oz. molasses
- 1 tsp. cayenne pepper
- 5 crushed bay leaves
- 1/4 c. crushed coriander seed
- 1/4 c. paprika
- 1/4 c. ground black pepper
Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth. Brush with lemon juice.
Mix the cure ingredients and pack evenly over the salmon. Combine the cilantro, parsley, and shallot and pack evenly over the salmon.
Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.
Bring the molasses, cayenne, and bay leaves to a simmer. Remove from heat and cool. Brush evenly over the salmon. Blend the coriander, paprika, and black pepper. Press evenly over the salmon.
Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped ans stored for up to 1 week.