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Easy Pink Salt Cured Salmon Crudo Recipe Perfect for Fresh Homemade Appetizers

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A bright, fresh, and effortless pink salt cured salmon crudo recipe that makes a perfect appetizer for guests or a simple treat. The pink salt gently cures the salmon, enhancing its natural flavor with a delicate balance of sweetness and acidity.

Ingredients

Scale
  • 1 pound (450 grams) fresh salmon fillet (skin-on or skinless, sushi-grade recommended)
  • 1/4 cup (55 grams) pink Himalayan salt
  • 2 tablespoons (25 grams) granulated sugar
  • A few sprigs fresh dill, chopped
  • Zest of 1 lemon
  • 1 teaspoon fresh black pepper, cracked
  • Extra virgin olive oil (for serving)
  • Optional garnishes: capers, thinly sliced red onion, microgreens or fresh herbs

Instructions

  1. Prepare the Cure Mix (5 minutes): In a mixing bowl, combine 1/4 cup (55 g) pink Himalayan salt, 2 tablespoons (25 g) granulated sugar, lemon zest, cracked black pepper, and chopped fresh dill. Stir well to blend the flavors evenly.
  2. Coat the Salmon (5 minutes): Place the salmon fillet skin-side down on a large piece of parchment paper or in a shallow dish. Rub the cure mix evenly over the entire surface of the salmon, making sure every bit is covered, especially the thicker parts.
  3. Wrap and Chill (12 to 24 hours): Wrap the salmon tightly in parchment or plastic wrap to prevent air exposure. Place it on a baking tray and refrigerate for at least 12 hours, ideally 24 for a firmer texture and deeper flavor.
  4. Rinse and Dry (10 minutes): After curing, remove the salmon from the fridge. Unwrap and gently rinse off the cure mixture under cold water to remove excess salt and sugar. Pat dry thoroughly with paper towels.
  5. Slice Thinly (5 to 10 minutes): Using a sharp knife, slice the salmon thinly against the grain.
  6. Plate and Garnish (5 minutes): Arrange the slices on a chilled platter. Drizzle with extra virgin olive oil and scatter optional garnishes like capers, thin red onion slices, or microgreens.

Notes

If the salmon feels too salty after curing, soak it in cold water for 10 minutes before slicing. Keep the salmon cold while slicing to prevent mushiness. Curing time can be adjusted between 12 to 24 hours depending on desired texture and flavor intensity. Use sushi-grade salmon for safety. Avoid freezing leftovers as it affects texture.

Nutrition

Keywords: pink salt cured salmon, salmon crudo, easy appetizer, homemade cured salmon, fresh salmon recipe, pink Himalayan salt, no-cook seafood, gluten-free appetizer

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