Ingredients:

• 1/2 Sockeye salmon fillet (with bones removed)
• 1/4  cup quality Vodka
• 1 tsp fresh lemon juice
• 1/3 cup Kosher Salt
• 1/4 cup Freshly chopped dill
• 2 TBLS dried dill
• 1/4 cup mixed smoked and citrus salt
• 1/3 cup brown sugar

Deboning the fillet is important as the bones are harder to pull out once the fish is cured. I find that a pair of small tweezers works the best . Mix salts, sugar and dill together in a bowl.  Next, spread salt mixture on both sides of salmon. Wrap the fillet in cheese cloth and place in a glass baking dish so that the fish will lay perfectly flat. Use a brick or something heavy like a rock to set on top of the fish. Now place in the refrigerator and leave for three days (72 hours) – turning the fish over once a day. On the third day, remove cheese cloth and gently rinse salmon, then pat dry with paper towels. Put it into a ziploc bag and lightly freeze (about 2 hours) before slicing. This allows for a much better presentation.

* If you don’t have specialty salts, just stick with any good quality salt.

Click on the photo below to learn how to fillet your own salmon.