A Himalayan salt plate is excellent for quick-curing meats and fish, as in this easy cured salmon, which we like to serve with bagels, cream cheese, capers and thinly sliced red onion for brunch. (For a pre-dinner nibble, try serving it with crostini and herbed crème fraîche.) Don’t forget to put your salt plate in the refrigerator at least two hours before starting this, which will keep the fish cold and make it easier to work with. The longer the salmon sits on the plate, the saltier it will become, so adjust the time as desired.
Quick-Cured Salmon with Dill
- 12 oz. (375 g) fresh salmon, cut into slices 3/16 to 1/4 inch (5 to 6 mm) thick
- Sugar as needed
- 1/4 cup (3/8 oz./10 g) small fresh dill fronds
- Freshly ground black pepper
1. Place the salt plate in the refrigerator and chill until very cold, about 2 hours.
2. Place 6 of the salmon slices on a parchment-lined baking sheet. Using about 1/2 tsp. of sugar, lightly sprinkle it over the salmon slices. Top each slice with a few dill fronds, then season lightly with pepper. Turn the slices over and repeat using 1/2 tsp. more sugar, a few more dill fronds and pepper.
3. Transfer the seasoned salmon slices in a single layer to the chilled salt plate and let stand for 2 minutes. Turn the slices over and let stand on the salt plate for 2 minutes more. Transfer the salmon to a chilled platter. Working in batches of 6 slices, repeat the process with the remaining salmon slices. Serve immediately. Serves 2 to 4.
Open up the world of salt block cooking with our Salt Plate Cookbook by the cooks of Williams Sonoma Test Kitchen.