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Citrus Cured Salmon

  • Yield: 2 1/2 pounds of cured salmon


  • 2/3 cup coarse salt
  • 1/2 cup lemon zest
  • 1/2 cup lime zest
  • 1/2 cup orange zest
  • 1/2 cup sugar
  • 3 tablespoons black peppercorns
  • 1/2 of a side of salmon with skin (about 2 1/2 pounds)


  • Sprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove from the refrigerator and rinse. Slice into paper-thin slices.