Cured Wild Atlantic Salmon courtesy Chef Eric Bogardus

Cured Wild Atlantic Salmon
Author: Chef Eric Bogardus
  • 3 parts salt (fine grain)
  • 2 parts sugar
  • 1 T juniper berry
  • 1 T fennel seed
  • ½ T clove
  • 1 Bunch fresh dill
  • 2 # salmon unsliced preferred
  1. Mix the first 5 ingredients together well
  2. In a shallow pan pour ½ of your mix
  3. Then place your salmon skin side down
  4. Cover with fresh dill
  5. Pour the remaining mix over salmon and make sure its totally covered
  6. Place another pan of same size on top of this and place at least 5# of weight on top
  7. Refrigerate for 24 hours
  8. Remove salmon from salt mix and lightly rinse with cold water
  9. Pat dry and slice as thinly as possible for serving
  10. Will keep for up to 2 weeks in your fridge