Quick-Cured Salmon with Dill
A Himalayan salt plate is excellent for quick-curing meats and fish. For this recipe, use the freshest, top-quality salmon you can find and ask the fishmonger to slice it for you. Be sure to chill the salt plate before using to keep the fish cold and easy to work with. The longer the salmon sits on the plate, the saltier it will become, so adjust the time as desired.
Ingredients
- 12 oz. fresh salmon, sliced 3/16 to 1/4 inch thick
- Sugar as needed
- 1/4 cup fresh dill fronds
- Freshly ground pepper, to taste
Directions
Chill a Himalayan salt plate in the refrigerator according to the manufacturer’s instructions.
Working in batches of 6 salmon slices, place the salmon on a parchment-lined baking sheet. Lightly sprinkle the salmon with sugar (about 1/2 tsp. for 6 slices) and top each slice with several dill fronds. Season lightly with pepper. Turn the slices over and repeat the process.
Transfer the seasoned salmon slices to the chilled salt plate for 2 minutes, then turn the slices over and let stand for 2 minutes more. Transfer the salmon to a chilled serving platter. Repeat the process with the remaining salmon slices. Serve the cured salmon immediately. Serves 2 to 4.
Serving suggestions: Serve the salmon as an appetizer with toast points or crostini and crème fraîche, or as a first course with a simple green salad alongside. Cured salmon is a natural for brunch with bagels, cream cheese, capers and thinly sliced red onion.
Williams-Sonoma Kitchen