Ingredients
500 grams fresh deboned salmon
150 grams kosher salt
350 grams granulated sugar
1 tablespoon caraway seeds, lightly crushed
1 tablespoon white peppercorns, lightly crushed
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix the salt, sugar, caraway seeds and peppercorns in a bowl large enough to fit your salmon fillet. Bury the fish in the mixture. Cover the bowl with plastic wrap and place in the fridge. urn the salmon twice a day for 4 days. Rinse off the salt and sugar mixture. Dry thoroughly. Keep in the fridge, wrapped tightly in plastic, until needed.