Skip Nav

Let the Salmon Cure

Let the salmon cure (refrigerated) for at least three days, flipping the salmon and basting it with the juices that have collected roughly every 12 hours. The flesh will be firmer, darker, and more intensely colored (like pictured) when it's ready to be sliced and served.

Read More FishBrunchSalmonScandinavianGravlaxNo CookCooking How To
Looking for the perfect gift this holiday season? Order our POPSUGAR Must Have box now >>