Barrel Stave Smoked Salt

barrel stave smoked salt

Cured Salmon

• 1 tin (1 tbsp) barrel stave smoked salt
• 1 tbsp brown sugar
• 1 sprig fresh thyme (optional)
• 1 lemon zest (optional)
• 500gr boneless/skinless filet wild salmon or black cod

PROCEDURE

• Mix the salt/sugar/herb/lemon zest thoroughly until aromatic
• Line a small baking sheet with parchment paper
• Place filet on parchment and sprinkle ½ of the mixture onto the fish being sure to press the salt and sugar mixture into the flesh
• Turn over the filet and repeat the process on the other side
• Allow to cure in the fridge for at least 1 hour and up to a maximum of 4 hours
• Place fish in an oven preheated to 250˚F for 10-15 minutes or until internal temperature reaches 135˚F
• Finish with a squeeze of fresh lemon and enjoy!