Cured Salmon



  • 4 Cups Salt
  • 4 Cups Sugar
  • 4 Oz. Dill, chopped
  • Zest of 4 Lemons
  • Zest of 4 Oranges
  • Zest of 2 Grapefruits
  • Zest of 2 Limes
  • 2 Tbsp. Black Pepper (fresh ground is best)
  • One Side Verlasso Salmon, Skin on, Pin Bones Removed.


In a bowl combine sugar, salt, dill, zest, and pepper. 

With a knife, score the salmon skin every 2-3 inches making cuts that are 2-3 inches long. Each cut should be 1/4” deep. This allows the cure to penetrate both sides.

Roll out 5 feet of cheesecloth. Lay half of the salt mixture in the middle of the cheesecloth in the shape of the salmon side. Place the salmon on top, skin side down, spread the other half of the salt mixture on top of the salmon, pressing down on it. Fold the bottom and top of the cheesecloth over the salmon and then roll the cheesecloth over the salmon creating a mummy like shape until it is completely wrapped.

Set a cooling rack inside a hotel pan and place the fish on top. Place another pan on top and set a 1 gallon milk jug on top to weigh it down. Refrigerate for 4 days. 

Remove the fish, unwrap and rinse with cold water. Dry very well. 

Trim away the skin and any bloodline and slice thinly against the grain to create thin, narrow strips. Slice all salmon and store airtight. Can be refrigerated for 8 days or frozen for 2 months.