Vodka and Citrus Cured Salmon

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Big Fat Flavor

Salmon Rocks!

This Emeril Lagasse recipe for cured Salmon is one the best cures I've tried over the years. The Lemon Vodka really adds a mild yet unique flavor to the Salmon.

Ingredients:

  • 1 (5-pound) King salmon fillet, with skin

  • 2/3 cup kosher salt

  • 5 tablespoons sugar

  • 1/2 cup chopped fresh dill or 2 Tbsp Dry

  • 1/2 cup lemon-flavored vodka

  • zest of 3 lemons

  • zest of 3 limes

  • zest of 1 orange

  • optional - you can use a bit of the lemon and lime juice too


    • Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.

    In a small mixing bowl, combine salt, sugar, dill, vodka, and lemon, lime, and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours. Don't cure for longer than 48 hours, I ended up leaving mine in the cure for about 60 hours and it came out a bit too salty on the ends and thinner parts, but it was still amazing.

    Unwrap the salmon and rinse the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

    A note on food safety. The salt and vodka, besides being tasty, also serves to kill any bacteria on the salmon (freezing salmon alone does NOT kill bacteria). Also you shouldn't use just any old salmon to make this recipe. It's best if you can get some sushi grade salmon if it's available to you. If not you need to make sure the Salmon you are using was frozen at -31° F within 5 hours of being caught and kept frozen for at least 15 hours at that temperature. This kills off any parasites that might be in the salmon. If you are unsure you can freeze it yourself according to these FDA recommended guidelines:


  • at -4°F (-20°C) or below for 7 days (total time), or

  • at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or

  • at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours