How To Make Michael Ruhlman's Citrus-Cured Salmon - Best Recipe | Charleston Magazine
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Cooking tools:
- Fillet knife
- Microplane
- Cooling rack
- Baking sheet
- Pan
- Refrigerator
- Aluminum foil
- Parchment paper
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
Ingredients
- 1 cup/225 grams kosher salt
- 1/2 cup/100 grams sugar
- 1 tablespoon grated orange zest
- 1 tablespoon grated grapefruit zest
- 1 teaspoon grated lemon zest
- 1 teaspoon lime zest
- One 2- to 3-pound/1- to 1.5-kilogram skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed
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