Curing salmon

I cure my salmon prior to cooking. This is a tip I picked up from reading James Peterson’s Simply Salmon book. He writes, “Curing removes moisture from salmon, enhances its flavor, makes it less likely to stick to a grill, and gives it a firmer, more toothsome texture.” Enough said. Just do it.

I modified Mr. Peterson’s basic recipe by adding ginger to it. It’s reliably an excellent flavoring for salmon.

For 1 lb of salmon:
2 c. ice cold water
2/3 c. kosher salt
1/4 c. granulated sugar (heaping 1/4 c.)
1/4-in. round of ginger, smashed or sliced

Two hours before serving, begin curing the salmon. You can do this every time you cook salmon (minus the ginger, of course). In a nonreactive bowl big enough for the salmon and water, mix salt and sugar in ice cold water. Stir to make sure all the salt and sugar have dissolved and add ginger. Place salmon in, making sure it’s completely submerged. Weigh it down with a dish if necessary, and cover with plastic wrap. Keep in fridge for at least 1.5 hours before cooking. When ready, take out of water, dry salmon completely (makes for better searing, browning), and cook accordingly.