Today I want to share my carnivore quick cured salmon recipe with you. This simple dish has become one of my favorites for when I want something elegant yet still completely carnivore friendly.
The beauty of this recipe is how quickly it comes together. Unlike traditional cured salmon that can take days, this method gives you delicious results in just a few hours.
All you need is salmon, water, and salt – that’s it! No sugar, no herbs, no additives – just pure salmon goodness that stays true to carnivore principles.
I’ve found this quick cured salmon to be incredibly versatile. You can enjoy it on its own as a protein packed snack, serve it as an impressive appetizer, or pair it with eggs for a satisfying breakfast.
The thin slices have a wonderful firm texture and a clean, pure salmon flavor that’s hard to beat.
The salt brine works quickly to firm up the fish and enhance its natural taste without overpowering it.
If you’ve been looking for more variety in your carnivore meals without compromising your dietary choices, this quick cured salmon is definitely worth trying.
👍 Why You’ll Love This Recipe
Healthy and Nutritious- Not only is this cured salmon recipe delicious, but it’s also incredibly healthy. Salmon is packed with essential nutrients like omega-3 fatty acids, protein, and vitamins B and D.
By using a simple brine made with just salt and water, you can enjoy the natural flavors of the fish without any unnecessary additives or preservatives.
Super Fast Prep- Just mix salt water, slice salmon, and dip the slices. Most of the time is just waiting while your salmon cures in the fridge.
This makes it perfect for busy days when you want something special but don’t have time to cook for hours.
✨ Recipe Ingredients
- 1 pound (450g) Center-cut Salmon Fillet (boneless)
- 2 1/2 cups cold water
- 1/2 cup Kosher Salt
Free Cookbook
👨🍳 How To Make
Follow these steps to make the quick cured salmon:
Step 1
Mix the cold water and salt in a large bowl until completely dissolved. Set the brine aside.
Step 2
Turn the knife parallel to the cutting board and cut the salmon meat from the skin. Remove the skin and connective tissue. Cut the fillet into 1/4 inch slices.
Step 3
Place the slices in the brine for 4-5 minutes (work in batches). Blot gently with paper towels.
Step 4
Arrange the cured salmon in a single layer on a platter. Cover with plastic wrap and refrigerate for at least 2.5 hours.
💡Tips
1. Preparing the Brine
The brine plays a crucial role in the curing process, infusing the salmon with flavor and ensuring a succulent texture.
When mixing the cold water and salt, use a whisk to thoroughly dissolve the salt, creating a homogenous solution.
It’s important to use cold water to maintain the integrity of the salmon and prevent it from cooking prematurely. Kosher salt is recommended for its purity and lack of additives, which can interfere with the curing process.
2. Chilling Time
Allowing the cured salmon to chill in the refrigerator is an important step in developing its flavors and achieving the desired texture.
The minimum chilling time is 2.5 hours, but for even betterresults, consider extending this time to 4-6 hours or even overnight.
The longer chilling period allows the flavors to meld and intensify, resulting in a more complex and satisfying taste experience.
Be sure to cover the platter tightly with plastic wrap to prevent air exposure and maintain the salmon’s freshness.
When ready to serve, remove the salmon from the refrigerator about 15-20 minutes prior to allow it to slightly come to room temperature, enhancing its flavor and texture.
You’ll Love These Recipes Too
Make sure to check out these amazing carnivore recipes too:
Carnivore Quick Cured Salmon
Print RecipeIngredients
- 1 pound Center-cut Salmon Fillet (boneless) (450g)
- 2 1/2 cups Cold Water
- 1/2 cup Kosher Salt
Instructions
- Mix the cold water and salt in a large bowl until completely dissolved. Set the brine aside.
- Turn the knife parallel to the cutting board and cut the salmon meat from the skin. Remove the skin and connective tissue. Cut the fillet into 1/4 inch slices.
- Place the slices in the brine for 4-5 minutes (work in batches). Blot gently with paper towels.
- Arrange the cured salmon in a single layer on a platter. Cover with plastic wrap and refrigerate for at least 2.5 hours.
Yummy!