Explore More Recipes: 

Narragansett Corn Fritters with Smoked Trout

Oregonian Hazelnut Pasta with Salmon and Mushroom Sauce

Salmon with Riesling and Filberts

This cured salmon has a lot of different flavors. Do not worry if you do not have all of the ingredients, they are not all necessary. The most important part about this is the salt/sugar cure, the alcohol, lime, and cilantro.

Adjust this cure according to whatever flavors appeal to you:

1 lb salmon fillet, skin on

3 oz kosher salt

3 oz brown sugar

Shot of cachaça or rum

1 cup packed cilantro, roughly chopped

2 T minced ginger

1 T honey

1 garlic clove, thinly sliced

1 T of soy sauce

Dash of sesame oil

Dash of fish sauce

Zest of two limes

Juice of one lime

Combine the salt and the sugar.
Mix together the lime zest, juice, garlic, honey, and soy sauce.
Rinse the salmon and pat it dry.
Scatter a layer of the salt and sugar on the bottom of a dish that will fit the salmon snuggly.
Pour on the cachaça and garlic/lime mixture.
Cover the salmon with another layer of salt and sugar, then with the ginger and cilantro.
Cover with a piece of plastic wrap, then weigh it down with a heavy block and store in the fridge.
Check on it the next day.