Cured Salmon or Trout for the Freezer
Salt, sugar, dill, lemon zest — 3 hours
◷15 min prep + 2–3 h curing
Curing takes three hours of fridge time and almost no work. Salt and sugar in a 2:1 ratio give you the control: one side lightly dusted for a delicate cure, both sides and a heavier hand for something brighter. Leaner fish like trout takes well to a thin film of oil.
Recipe available in collections
Ingredients and steps unlock after purchasing any of these collections.