Rec | HAVEN'T MADE SALMON THIS WAY BUT LOOKS GAS

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Rec'd on 🔗 SHARE A TAB THAT YOU HAVE OPEN RIGHT NOW

haven't made salmon this way but looks gas

https://www.seriouseats.com/japanese-style-salted-salmon-shiozake

@headphones

Apr 8, 2025

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Cure your own lox

The price of cured salmon is as bad as gas. Let’s do it for cheap and w our own flavor profiles. It’s like really fucking easy and no work at all. 1 slab of salmon (skin on or off who cares) Equal parts sea salt and brown sugar 1:1 ratio is important you can choose how much you wanna mix up. An assortment of herbs. I like to use the following: Cayenne pepper Fresh ground rosemary Fresh ground thyme Garlic powder Black pepper Truffle salt Crushed red peppers Zest of a lemon Zest of two limes Zest of three clementines Cinnamon Allspice If you decide to keep the skin on your salmon, score the skin. This means cut long slits diagonally in the skin so that the pink meat is exposed. Don’t cut so deep that you open the other side. Mix ALL your herbs together In your salt:sugar ratio TASTE YOUR BLEND BEFORE IT GOES ON YOUR SALMON. IS IT MISSING SOMETHING? IS IT JUST RIGHT? ARE THE HERBS POPPIN? Ok good. Now you’re gonna rinse that salmon slab in water and pat her dry. Two paths here: 1. You’re gonna place that salmon on a piece of plastic wrap that is on a cookie sheet. You’re going to start covering your slab in your seasoning mix, pretend like you’re at the beach and you’re covering up your sibling in sand. Once that side is covered you’re gonna flip her over and do the other side and then you’re going to wrap that mf in that plastic wrap nice and tight so that NO seasoning or salmon is leaking out. 2. You’re gonna grab a large freezer ziploc bag and put your salmon in it. From there, you will be pouring your seasoning mixture in the freezer bag covering the entire piece of fish until you can’t see it anymore. Keep that cookie sheet handy still Bc that ziploc bag is going right on that sheet. After you’ve chosen your path, you will place the cookie sheet in your fridge w a heavy cutting board on top, pressing the salmon. If you need more weight I recommend adding some canned goods on top or more veggies that are in the fridge (maybe a Tupperware container too) Sit in your fridge for AT LEAST 24 hours. If you do this before bed, flip the salmon over the next morning and let cure for like another 8 hours. When that 24 hours is up, there will be liquid, that’s normal. Scrape all that seasoning off, scrape as much as YOU want off. This is your recipe, babe. Slice up and enjoy w a bagel, on deviled eggs, a piece of avo toast like…whatEVER the heart desires. Please keep in mind that the longer you cure the more jerky like it will become. This means super TOUGH and SALTY. If you had skin on your salmon, slice that off and use it however you want. I like to cut it in longer strips, put it over the stove till it gets semi crispy and wrap it around rice. It’s ok if there’s still some salmon meat attached. That adds to the flavor. Happy cooking, you just saved about 30 bucks and you can have lox for more than two bagels ❤️