2 to 2½ poundscured salmon
I’m not a big fan of cooked salmon, but I adore cured salmon for its deep flavor and dense texture. It’s easier to make than bacon, and salmon is easier to find than fresh pork belly! I like the freshness that citrus zest brings to the salmon, but once you’ve got a sense of how curing salmon works, you can add different flavors, such as fennel or dill, and change the sugar to brown sugar or honey.
Cured salmon is best sliced so thinly that it’s translucent. If you find this difficul