Instructions

Spread a layer of half of the citrus cure salt mix in the center of a baking dish. Place the salmon, skin side down, on curing mixture and spread the remaining salt cure on top of the fish. Cover the fish with plastic wrap and place another baking dish on top to weight down the filet, using full cans or a heavy pot set inside. Refrigerate for 12 hours, flipping over the fish filet halfway through, and cure for another 12-16 hours until the flesh firms up slightly.

Once the fish has cured, rinse off the salt mix and pat dry. Place the salmon skin side down on a cutting board and using a sharp, long, thin blade slicing knife, carve a very thin diagonal ⅛” thick slice off of the skin.

Serve with your favorite garnishes like a salad, sour cream, onions or toast points and enjoy along with St. Supéry, Napa Valley Estate Sauvignon Blanc. We recommend using a sustainable salmon source for any of your recipes and St. Supéry wine and food pairings.