Comments on: Home-Cured Salmon with Black Pepper and Coriander

By: Danielle

Danielle — Wed, 28 Dec 2011 19:41:34 +0000

Eric, yes, rinse and pat dry.

By: eric

eric — Wed, 28 Dec 2011 17:59:24 +0000

do you wash off the slat and sugar mix after the fish has cured?

By: Danielle

Danielle — Tue, 27 Dec 2011 04:47:01 +0000

Nick, I’d definitely recommend leaving it raw. Since it’s cured, I fear it’d be too dried out if you baked it.

By: nick p

nick p — Tue, 27 Dec 2011 03:52:49 +0000

Would you recommend leaving the fish raw or do you think it’d still work to bake it?

By: sara

sara — Fri, 15 Jan 2010 20:49:09 +0000

That does strike me as a tasty appetizer. Nice job. A little different from my usual appetizer recipes.

By: Elvi

Elvi — Mon, 19 Jan 2009 21:44:41 +0000

This looks wonderful, and I’d like to try making it. Just would like to clarify – when you say that the fish should be covered in brine, you’re talking about the dry spices only? There is no liquid? thanks!

By: brilynn

brilynn — Sun, 21 Dec 2008 03:33:49 +0000

I love Ruhlman’s book. Homecured salmon is the best!

By: Foodista

Foodista — Sat, 13 Dec 2008 07:51:26 +0000

What a great dish! Id love to try this one tonight! I love salmon :) oh and if you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and you can also check out our recipes on the site as well :) Cheers!

By: Cat

Cat — Fri, 12 Dec 2008 04:51:31 +0000

Oh my god, that was the most amazing con suite. And I adored the salmon.

By: Danielle

Danielle — Tue, 09 Dec 2008 21:29:52 +0000

Yes, exactly!