�Quick Cured� Salmon � 3 Minutes? But I Want it Now!

Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they want, exactly when they want it, I think to myself, �Hey, that sounds like my generation!� Well, if that�s the case, then they�re (and we�re) going to love this quick-cured salmon technique.

While the process is incredibly simple, the potential variations are endless. Whenever I show a new technique, I usually keep things simple, as to not distract people, but whether you�re talking about the brine, or post-cure seasonings, this is something that begs for adaptation.

Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don�t even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme, before the refrigeration stage. Speaking of impatient millennials; this is technically ready to eat after the three minute dunk, but you�ll enjoy this much more if you thoroughly chill it first.

Besides the flavorings, you can also play around with how thin/thick you slice the salmon, as well as how long you brine it. For me, if I slice the fish about 1/4-inch thick, three minutes is just about the perfect cure time for my desired texture and saltiness. However, you should experiment. Longer curing times, or thinner slices will result in a firmer, saltier product.

Of course, all that experimenting is going to make you hungry, and you�ll still need to decide how you�re going to serve it. I�ve suggested three delicious directions herein, but I�m fully confident you�ll come up with some stellar spin-offs as well. I hope you give this a try soon. Enjoy!

FOOD SAFETY NOTE: Much like rare meat, oysters, and raw eggs, if you�re concerned about the safety of eating homemade, cured salmon, you should do some research, and decide for yourself if it�s worth the risk. This technique works great with frozen salmon, which apparently kills potential parasites, so that�s one option. Anecdotally, I can tell you I�ve done this, and similar procedures, countless dozens of times with fresh salmon ("sushi grade" from a reputable, local purveyor), and have lived to tell the tale. Good luck.

Brine for to cure about 1 pound of salmon:

2 1/2 cups cold water

1/2 cup Kosher salt � I used Diamond Crystal brand

1/3 cup sugar