AuthorSimonStart dissolving sugar and salt in the water. Heat the water until the ingredients are fully dissolved.
Cool down the brine and submerge your salmon fillet in the brine for 20 minutes.
Then, remove your salmon fillet from the brine and let it rest in the refrigerator for several hours to allow the cell structure to change.
Curing not only keeps your fish moist but also offers another advantage: it can double the shelf life of your fish fillets, as salted fish inhibits bacterial growth.
Ingredients
Directions
Start dissolving sugar and salt in the water. Heat the water until the ingredients are fully dissolved.
Cool down the brine and submerge your salmon fillet in the brine for 20 minutes.
Then, remove your salmon fillet from the brine and let it rest in the refrigerator for several hours to allow the cell structure to change.
Curing not only keeps your fish moist but also offers another advantage: it can double the shelf life of your fish fillets, as salted fish inhibits bacterial growth.
