Recipe courtesy of James Mazzio
Save Recipe Print
Total:
24 hr
Prep:
24 hr
Level:
Easy

Ingredients

Directions

Place salmon on a sheet pan covered with plastic (skin side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon. In a separate bowl, mix the salt and brown sugar and coarsely ground peppercorns. Pour the mixture over the salmon, pressing it into the flesh. The coating should be so thick you can't see the salmon underneath. Wrap with plastic. Put an additional sheet pan on top of the salmon and weigh it down with something heavy. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours. Remove from the refrigerator and wipe off the aromatic coating. Slice on the bias and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Vodka and Citrus Cured Salmon

Recipe courtesy of Emeril Lagasse

Spiced Avocado Toast with Citrus-Cured Salmon and Poached Egg

Recipe courtesy of James Briscione

Tequila Cured Salmon

Recipe courtesy of Alex Garcia

Tequila Cured Salmon

Recipe courtesy of Bobby Flay

Cubasian Cured Salmon

Recipe courtesy of Havana Hideout

Citrus Cured Sardine Salad

Recipe courtesy of Luke Nguyen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories