Cured-Grilled Side of Salmon
So many people love salmon because if it’s lush flavor and it’s high quality health benefits. Many get frustrated getting the crispy caramelized textures that good restaurant chefs achieve in pan-searing or grilling when they try to cook at home. I’m thrilled to share the secrets with you in the video below!
Serves 6 to 8
For the Salmon
One skinless side of salmon, about 2-1/2 pounds
Zest of one lemon
2 to four tablespoons of salmon cure
1/4 to 1/2 cup freshly sliced parsley
2 tablespoons olive or canola oil
- Evenly distribute the lemon zest over one side of the salmon
- Generously sprinkle the salmon cure over both sides of the salmon. In the video, you may notice that the tail is folded under the back half of the salmon to equalize the thickness. Generously sprinkle the parsley over both sides of the salmon and pat-well so the cure and parsley stick.
- Let stand, covered and refrigerated, for two to three hours.
- Heat your grill to high.
- Generously brush the top side of the salmon with oil and place the side of salmon, oiled-side-down, on the grill.
- Cook for 2 full minutes then, using two metal spatulas, carefully scrape under the salmon to free it from the grill. Carefully lift the salmon and turn it 90 degrees to cross-mark. If you don’t care about cross marks, don’t turn it.
- Let cook another minute or two. While cooking, oil the un-grilled side of the salmon, then use the two spatulas to flip it over. Cook one full minute, then remove from the grill and serve.
For the Salmon Cure
1/4 cup sea salt
1/4 cup raw cane sugar
1 tablespoon black pepper
Mix ingredients together well. This is more than enough for a single side of salmon, but can be stored at room temperature indefinitely.
For personalization, feel free to add ground dry seasonings like garlic, onion or paprika.
To regionalize, add ground cumin, chili powder, and/or coriander for Central American flair.
Add garam masala for South Asian Indian flair and so-on. You’re the chef!