2lbs raw organic salmon fillet, skin on (fattier is better)
2 big pinches fennel pollen
1/3 cup kosher salt
1/3 cup sugar (either white or unbleached)
2 tsp peppercorns
Remove any pin bones from the raw salmon fillet, then coat both sides with a light dusting of fennel pollen.
Place half of the sugar, salt, and peppercorns (ideally a mix, tellicherry, muntok, kampot, etc.), on a sheet of plastic wrap over a piece of aluminum foil. Place the salmon filet on the wrap then add the other half of the mixture.
Wrap the salmon tightly with the plastic wrap and then the foil.
Weight down the filet with a with heavy pan on top then place weight (cans are great) on top of pan.
Place in fridge for 3-4 days with a tray underneath (to catch any drips), or longer for a stronger flavor, up to a week. Flip the fish halfway through your curing process.
Unwrap the filet and rinse the excess salt off under running water, dry thoroughly with a towel.
Allow to rest in fridge for 1 day before slicing (the cure needs to settle and fish needs to rest). Voila & enjoy!
724 11th Avenue
New York, NY 10019
Closed for renovation.
*note free shipping for $75+ applies to 48 contiguous US states only
Enter your email to signup for our newsletter and get 10% off your first order. New subscriptions will kick off with our Spice Academy series to enhance your journey through the culinary world of spices. Welcome to the La Boîte Family!