- 4 filets
- 1/2 cup kosher salt, plus more for skins
- 3/4 cup sugar
- 3 tbs black pepper
- 3 pink lady apples, thinly sliced
- 1 bunch dill
- 3 cloves garlic
- 1 tbs red pepper flake
- 1 tbs yellow mustard seed, whole
- 2 cups apple cider vinegar
- 1 cup water
Fresh chives to garnish, optional
Preheat your oven to 325 degrees.
Place one salmon filet skin side down. Using a sharp knife and holding the skin tightly, remove it from the salmon by situating the blade between the salmon skin and its flesh.
Point the blade downward being sure not to cut through flesh or tear skin.
Crisp the skins:
Using a small spoon, gently scrape the salmon skins clean and lay evenly, silver side up, on a wire rack with a sheet tray set underneath. Sprinkle generously with salt. Cover with parchment then press down with another sheet tray. Place in oven for 25-30 minutes, until skins are crispy. Set aside to cool.
Cure the salmon:
Once skin is removed from salmon, take the flesh and slice lenthwise about 1/4” thick. Combine salt, sugar and pepper. Pour half into the bottom of a non-reactive rectangle baking dish. Lay pieces of salmon onto cure. Cover salmon pieces with remaining cure. Cover and refrigerate for 30 minutes. Once cured, remove from salt mixture and rinse completely. Lay salmon pieces on a paper towel to dry.
For the pickles:
In a small saucepot, add water, vinegar, salt, sugar, dill, red pepper flake and mustard seeds. Bring to a rolling boil for a full minute. While brine heats, carefully pack apples in a wide-mouth non reactive 4 cup glass jar. Pour hot brine over apples ensuring to cover fully. Leave about 1/2” headspace. Set aside.
Layer cured salmon and pickled apples onto a plate. Finish with a generous amount of extra virgin olive oil and a sprinkle of flaky salt. Garnish with crispy salmon skin and fresh chives (optional).
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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