Ginger-Infused Salmon

The best thing about curing salmon yourself is that it tastes much better than store-bought. You can create different flavor variations, and this recipe uses ginger. All of our recipes are sourced from godfisk.no

Photo: Godfisk.no

Preparation time: 120 min
Difficulty: Medium

Ingredients

Servings

1.5 kg salmon fillet, skinless and boneless
0.5 dl salt
1 dl sugar
3 tbsp fresh ginger
1 tsp ginger, ground
1 tbsp fresh mint

Method

Rinse the salmon in cold water, dry thoroughly, and remove any visible fat and membranes.
Mix together salt, sugar, and ground ginger.
Grate fresh ginger, finely chop mint, and add to the spice mixture.
Rub the mixture thoroughly into the salmon and cover with plastic wrap.
Let the salmon sit at room temperature until the spice mixture begins to dissolve and penetrate the fish, about 30 minutes.
Apply gentle pressure to the salmon and let it rest in the refrigerator for at least 24 hours.
Home-cured salmon can be stored in the refrigerator for up to 7 days. It can also be frozen.