Quick Cured Salmon - How to Cure Salmon in 3 Minutes

Ingredients

• 1 pound Salmon, center‑cut, skin on (Ask fishmonger for a center‑cut piece, remove pin bones)
• 0.25 cup Kosher Salt (Dissolved in cold water for the brine)
• 2 tablespoons White Granulated Sugar (Adds a subtle sweetness to the cure)
• 4 cups Cold Water (Use fresh, ice‑cold water for a clear brine)
• 2 tablespoons Soy Sauce (optional for serving) (Mix with grated ginger for a quick dip)
• 1 teaspoon Fresh Ginger (optional for serving) (Finely grated into the soy sauce dip)

Instructions

1. Make the Brine

   Combine 4 cups cold water, 1/4 cup kosher salt, and 2 tbsp white sugar in a mixing bowl. Stir until the salt and sugar are completely dissolved; the liquid should become clear.

   Time: PT5M

2. Prepare the Salmon

   Place the salmon on a cutting board. Using a sharp fillet knife, cut along each side of the central connective tissue, keeping the blade between flesh and skin. Then slide the blade under the skin to remove it completely. Trim any gray‑ish flesh near the skin.

   Time: PT10M

3. Slice the Salmon

   Turn the skin‑less fillet and cut crosswise into about 1/4‑inch thick slices. Adjust thickness if you plan a longer cure.

   Time: PT5M

4. Quick Brine the Slices

   Place 5‑6 salmon slices in the brine, making sure they are fully submerged. Set a timer for 3 minutes, gently moving the pieces once or twice.

   Time: PT3M

5. Pat Dry

   Using paper towels, blot each slice to remove excess moisture. The pieces should be damp but not wet.

   Time: PT2M

6. Wrap and Refrigerate

   Arrange the cured slices on a platter, wrap tightly with plastic wrap, and place in the refrigerator. Chill for a minimum of 2 hours, preferably 3 hours or overnight for firmer texture.

   Time: PT2H30M

   Temperature: 4°C

7. Serve

   Unwrap the salmon, slice thinly if desired, and serve with a simple dip of soy sauce mixed with grated ginger, or atop bagels with cream cheese and chives.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g