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Recipe courtesy of James Mazzio

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Total:: 24 hr
Prep:: 24 hr

Level:: Easy

Ingredients

2 pounds salmon (skin on)
Zest of one lemon, lime and orange
3 tablespoons citrus-flavored liqueur
1 teaspoon orange extract
2 cups brown sugar
2 cups kosher salt
1/4 cup coarsely ground black peppercorns

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.

Recipe courtesy of James Mazzio, 15 Degrees, Boulder, CO

My Private Notes

Name: One Day Citrus Cured Salmon
Prep time: P0Y0M1DT0H0M0.000S
Total time: P0Y0M1DT0H0M0.000S
Ingredients: 2 pounds salmon (skin on); Zest of one lemon, lime and orange; 3 tablespoons citrus-flavored liqueur; 1 teaspoon orange extract; 2 cups brown sugar; 2 cups kosher salt; 1/4 cup coarsely ground black peppercorns