Cured salmon - it's easier to make than you think. Prep School with food writer Dan Neman of the St. Louis Post-Dispatch. Video by Cristina M. Fletes.
1 pound salmon fillet
1 cup salt
1 cup granulated sugar
1 bunch herbs, such as dill or tarragon
Rinse salmon and pat dry. Place on a rack in a baking pan. In a bowl, mix together salt and sugar. Coarsely chop herbs and stir into the salt/sugar mixture. Add plenty of pepper. Spoon the mixture heavily on top of the fillet; it should rise at least 1 inch above the surface of the fish. Cover loosely with plastic wrap and place a cutting board or another baking pan on top. Add a few canned goods to weigh it down slightly and refrigerate 24 to 36 hours. Scrape off all of the salt and sugar under a running faucet. Slice thin on the bias and serve.