Prep: 10 min | Total: 2 days
Serves: 4 (as an appetizer)
This recipe comes from the “Cooking Alaska” cookbook that was given to us by our group of Sitka Salmon Shares member trip winners during the 2019 trip. It is full of recipes by Alaskans for Alaskans, and features traditional and simply prepared recipes that Alaskans love.
- 1, 1lb fillet of salmon, preferably at least 1" thick
- 2 tbsp salt
- 2 teaspoons sugar
- ⅛ teaspoon allspice
- ⅛ teaspoon pepper
- 2 teaspoons cognac
- 1 large bunch dill weed
Combine the Cure
Combine the salt, sugar, allspice and pepper in a bowl.
Season the Salmon
Lay a large piece of plastic wrap on the counter. Place half of the dill in a pile about the same size as the salmon fillet in the middle of the plastic wrap. Sprinkle half of the salt mixture over the dill. Place the salmon fillet skin down on the dill and salt. Sprinkle the rest of the salt mixture on the flesh side of the salmon along with the cognac and then top with the rest of the dill.
Wrap the Salmon
Wrap the salmon up in the plastic wrap and place on a plate or another surface with ridges to prevent liquid from spilling.
Cure the Salmon
Place a heavy plate on top of the salmon and refrigerate for 2 days, flipping over once per day.
To serve, wipe off the salt and dill and slice thin at a 45 degree angle.