- prep time15 min
- total time 15 min
Courtesy of Chef Bryan Cruz of The Marc.
1 kg salmon fillet, skin on, pin bones removed
300 g sugar
200 g kosher salt
¼ cup fennel seed, toasted and ground
¼ cup coriander seed, toasted and ground
1 tsp ground black pepper
¼ cup Pernod
1. Mix sugar, salt, and spice. Sprinkle half the mixture in a baking sheet lined with plastic wrap, with a little extra overhang, large enough to hold the salmon fillet.
2. Sprinkle the fillet with Pernod, lay it on top of the salt mixture then cover with remaining salt mixture. Take the overhang and cover nice and tight.
3. Place another baking sheet on top of the salmon and weight it, a few cans about 4 kg would do. Refrigerate for 48 hours, flipping the salmon about halfway through the curing process. Once fully cured, the salmon should be firm to the touch at the thickest part.
4. Rinse well under cool water and pat dry. Wrap and store in parchment paper. Refrigerated, the salmon will keep for 3 weeks.
See more: Fish