Presented by Maxim’s 22
- 3 lbs. side of boneless salmon, skin on*
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp pink salt
- 1 tsp ground black pepper
- 1 tsp ground coriander
- Zest of 3 lemons
- Large bunch dill, rough chopped
- 1/4 cup aquavit
*Remove any pin bones with tweezers or needle-nose pliers.
Mix all curing ingredients together and put half in the bottom of a shallow pan lined with plastic wrap. Place either side of salmon on top and cover with the remaining ingredients.
Wrap with plastic wrap, place in refrigerator overnight, turn over and return until the next day. Carefully remove plastic wrap and place salmon covered in curing mix in a shallow perforated pan in fridge for 3 to 4 days, turning over each day. To serve, scrape spice mixture from salmon, pat dry with paper towels and slice thinly at an angle.