PREP: 30 minutes CHILL: 24 hours MAKES: 1½ lb.

Classic Cured Salmon

What You’ll Need

1 1½- to 2-lb. fresh sockeye or Atlantic salmon fillet

2 Tbsp. vodka

½ cup kosher salt

½ cup sugar

⅓ cup coarsely chopped dill leaves and stems

1 green onion, finely chopped (2 Tbsp.)

1 Tbsp. lemon zest

2 tsp. coarsely cracked black peppercorns

2 tsp. coarsely cracked juniper berries

1 tsp. fennel seeds

How to Make It

1. Line a large nonreactive baking pan or tray with plastic wrap. Center salmon on wrap, skin side down. Brush flesh side of salmon with vodka; set aside.

2. In a medium bowl stir together the remaining eight ingredients; sprinkle salt mixture evenly over salmon. Bring edges of plastic wrap up and over the salmon, wrapping tightly. Place another tray or baking sheet on top of salmon; weigh down with a glass baking dish filled with dried beans or a heavy plate or pot. Refrigerate 24 hours.

3. Remove salmon from refrigerator; remove plastic wrap. Scrape solids from salmon flesh; discard solids. Use a paper towel to carefully wipe away any remaining salt mixture or other ingredients. Just before serving, rinse fish; pat dry with paper towels.* Place salmon on a cutting board; remove skin. Cut cured salmon on the bias into ⅛-inch-thick slices.

*Recipe Note: If storing salmon, do not rinse after removing the salt mixture. Cover tightly and refrigerate up to 3 days. Rinse and pat dry with paper towels just before serving.

PER 1 OZ. CURED SALMON: 66 cal., 2 g fat (0 g sat. fat), 21 mg chol., 450 mg sodium, 2 g carb., 0 g fiber, 10 g pro.

There are many methods of curing salmon. This style of cured salmon is called gravlax, which means it is salt-cured or brined with alcohol and seasonings. Lox-style salmon simply means it is salt-cured. Smoked salmon is cured then smoked.