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Russian Cured Salmon (Grandma's Recipe)
Traditional Russian cured salmon, salt-cured to perfection for a rich, buttery texture.
Servings 6 servings
Calories 117kcal
Equipment
- Sharp Knife
Ingredients
- 1 lb salmon fillet skinless, boneless
- 3 tablespoon rock salt
- 1 tablespoon sugar
- 2 bay leaves crushed
- 1 teaspoon whole peppercorns lightly crushed
Instructions
- In a small bowl, mix together the salt, sugar, crushed bay leaves, and lightly crushed peppercorns. This will help draw out moisture and infuse flavor into the salmon.
- Lay a large piece of cheesecloth over a baking sheet. This will help the fish breathe as it cures and make it easier to wrap.
- Place the salmon fillet skin-side down on the cheesecloth. Evenly rub the salt mixture all over the fish, pressing gently to ensure full coverage.
- Fold the cheesecloth tightly around the salmon to create a snug package. Place a small weight on top, like a plate or can, to help press out moisture evenly.
- Transfer the wrapped salmon to the fridge and let it cure for 48 hours. Every 12 hours, check for any liquid and carefully drain it off.
- After 48 hours, unwrap the salmon and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
- Use a sharp knife to slice the cured salmon thinly at an angle. Serve and enjoy.
Nutrition
Calories: 117kcal | Carbohydrates: 2g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 3522mg | Potassium: 381mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg