I Make Cured Salmon at Home — Only Salt, Sugar & Time скачать в хорошем качестве

I Make Cured Salmon at Home — Only Salt, Sugar & Time

This is my homemade lightly cured salmon. I make it quite often. It’s simple, calm, and always works. I usually use salmon that’s been previously frozen — it’s safer for curing and gives a cleaner, more reliable result. I cure it overnight, and by morning it’s ready for breakfast or brunch. The texture stays soft and silky, and the flavor is clean and balanced. Just salt, sugar, and time. Nothing complicated — just a good method that lets the salmon taste like itself. I love serving it on toast, with eggs, pancakes, or simply with bread and butter. Small effort, big comfort. ⸻ 🧾 Ingredients • Salmon fillet (previously frozen, then thawed) — 450–500 g / 1 lb • Salt — 20 g (1 tbsp) • Sugar — 10 g (½ tbsp) ⸻ 👨‍🍳 Method 1. Mix salt and sugar. 2. Sprinkle a little on the bottom of a container. 3. Place the salmon inside, skin side down. 4. Cover the salmon evenly with the rest of the mix. 5. Cover and refrigerate for 12 hours. 6. Drain the liquid, slice thinly, and enjoy. Keeps well in the fridge for 3–4 days. #curedsalmon #homemadesalmon #simplefood #breakfastideas #cookathome