Grilled Cured Salmon

Name: Grilled Cured Salmon
Total time: 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 tablespoon whole coriander seeds; 1 tablespoon Sichuan peppercorns; 1 dried cascabel pepper; 1/2 cup turbinado sugar; 1/4 cup smoked Danish sea salt (see box); 1/2 teaspoon freshly ground black pepper; 4 pieces skinless, boneless salmon fillet, about 1 3/4 pounds total

Recipe from Heartbeat

Adapted by Melissa Clark

Total Time: 20 minutes
Rating: 3(16)
Comments: Read comments

Featured in: There's a New Flavor in Town and It's . . . Salt; Chefs' New Obsession: Grains From the Wild

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1tablespoon whole coriander seeds
1tablespoon Sichuan peppercorns
1dried cascabel pepper
½cup turbinado sugar
¼cup smoked Danish sea salt (see box)
½teaspoon freshly ground black pepper
4pieces skinless, boneless salmon fillet, about 1¾ pounds total

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes. Transfer to a plate to cool. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes. Let cool, then tear it into small pieces.
Step 2
Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder. Grind to a fine powder. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper. Shape cure into a flat mound that matches shape and size of salmon fillets. Place salmon on top, and cover with remaining cure. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
Step 3
Scrape cure off salmon with knife. Preheat a grill or broiler. Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.