Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Save Recipe Print
Total:
54 min
Prep:
30 min
Inactive:
24 min
Yield:
24 as an hors d'oeuvre
Level:
Easy

Ingredients

Directions

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.

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

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

One Day Citrus Cured Salmon

Recipe courtesy of James Mazzio

Tequila Cured Salmon

Recipe courtesy of Bobby Flay

Tequila Cured Salmon

Recipe courtesy of Alex Garcia

Cubasian Cured Salmon

Recipe courtesy of Havana Hideout

Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg

Recipe courtesy of James Briscione

Tequila Cured Salmon Gravlax

Recipe courtesy of Michael Lomonaco

Citrus Cured Goat Salad: Tai De

Recipe courtesy of Luke Nguyen

Browse Reviews By Keyword