I've always been a big fan of smoked salmon but I've only tried cured salmon once or twice in my life. This just in - it's awesome. This is something I've been meaning to try for a while now and I think it worked out pretty well. The only thing I would change from this terrific recipe is the amount of time that it is cured - I would let it go in the fridge for another day. Anyway I'm glad I gave it a shot. The recipe came from Cafe Nilson, and here it is!
1 salmon fillet (with or without skin) approximately one pound
4 tbs sugar
2 tbs salt
2 tsp ground white pepper
a bunch of fresh dill weed
plastic or saran wrap for wrapping
Clean salmon fillet and wipe dry with paper towel. Set aside.
In a separate bowl, mix sugar, salt and pepper.
Cover salmon with mixture.
Place bunch of dill weed (no need to cut or break) on top then fold salmon in half, covering the dill weed.
Wrap in saran wrap or plastic and place in plastic bag (just to make sure it does not drip on your refrigerator shelf.
Leave in refrigerator for at least 3 days to cure.