Photo: James Carrier
Yield
Makes 10 to 12 servings

Notes: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4° or lower to destroy any parasites, then thaw to use.

How to Make It

Step 1

In a small bowl, mix sugar, salt, and peppercorns.

Step 2

Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.

Step 3

Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.

Step 4

Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.

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