When it comes to salmon, most home cooks stick to baking or pan-frying to sear those buttery pink fillets. What most people don’t realize is that curing salmon is just as simple as your salmon preparation method. Sure, it takes a little more time, but don’t worry, because most of that time is inactive . Not to mention, curing your own salmon gives you the ability to control the saltiness of the final product, and you can add any herbs or spices you particularly like to your curing mixture.
If you’re ready to turn your next salmon fillet into a silky, deliciously flavorful piece of fish for bagels, omelets, toast, and sandwiches, here’s how to make your own salmon jerky at home.
Buy salmon
The first thing you’ll need is, of course, salmon. Buy the highest quality fillet you can afford and make sure all bones are removed and the skin is still on.
Keep in mind that the thinner the fillet, the faster it will harden and the more salt and flavor it will absorb, while a thicker piece of salmon takes longer to penetrate. Both thick and thin fillets will work; ultimately, it comes down to personal preference.
Make a mixture of salt and sugar
Generally speaking, you should opt for a 1:1 ratio of kosher salt to sugar. For every gram of salmon you process, you should use 1 cup of each.
If you want to play with different sugars, feel free to opt for granulated or brown sugar. As for salt, make sure it’s kosher. Table salt is much finer and absorbs much more quickly into the fish, making for an extremely salty end product.