As far as fish go, there may be no more perfect catch than wild salmon. It's high in omega-3 fatty acids, which battle your body's inflammation. It's lower in mercury than large ocean-dwelling fish such as tuna or swordfish. And, unlike the now-ubiquitous tilapia, wild salmon actually carries some flavor.

The only problem is that most people cook salmon one of two ways: bake or grill. Those are both great options, but if you're growing bored with the basics, give curing a shot.

Curing, at its simplest, involves packing a protein with salt, so that the flesh draws in the salt, adding flavor and helping to inhibit spoilage. The following curing method, borrowed from Bryan Calvert, executive chef and owner of James in Brooklyn, NY, also incorporates brown sugar, spices, dill, and vodka in the preparations, complementing and enhancing the fresh flavors of the fish.

The entire process takes, on average, about 48 hours, and requires little more than a great piece of fish, a few sheet pans, and your fridge. Once the fish has cured, you can slice it up thin and eat it with eggs for breakfast, layer it on top of a bagel with cream cheese, or use it as the filler to an incredible sandwich. The cured fish has a firmed texture and a glorious salty punch, with all the same health benefits as grilled or baked salmon.

The recipe for curing, and an incredible sandwich…

James Cured Wild Salmon
Recipe by Bryan Calvert, executive chef and owner of James in Brooklyn, NY

What you'll need:
1 ½ pound wild salmon filet (such as Alaskan Sockeye or King)
1/2 cup of kosher salt
2 Tbsp light brown sugar
1 Tbsp fennel seed
1 Tbsp coriander seed
1 Tbsp black peppercorns
Zest from ½ lemon
1 oz. vodka
½ bunch fresh dill

How to make it:
1. In a spice grinder or clean coffee grinder, pulse the kosher salt, brown sugar, fennel seed, coriander seed, and black peppercorns until roughly ground. If you don't have a grinder, you can place all the spices in a zip-top bag and smash them with the bottom of a heavy pan until roughly ground.
2. In a medium bowl, combine the ground spices with the lemon zest and vodka and mix well.
3. Using a paper towel, pat the salmon dry on both sides to remove any excess moisture.  Place the salmon skin side down on a large piece of plastic wrap. Spread the salt mixture evenly over the flesh side of the salmon.  Arrange the dill evenly over the flesh side of the salmon. Wrap the salmon tightly in plastic wrap and place skin-side down on a sheet pan lined with parchment paper. Then, rest another piece of parchment paper on top of the wrapped salmon followed by another sheet pan.  Place about 10 pounds of weight on top of the sheet pan by using heavy cans or a brick.
4. Refrigerate until the salmon feels firm, about 48 to 72 hours depending on the thickness of the salmon. Once the salmon is cured, remove from the plastic wrap and rinse the fillet under cold water to remove the salt mixture and dill. Pat dry with paper towels.

5. Thinly slice  the salmon filet using a thin slicing knife. Makes 10 to 12 servings. It'll keep in the fridge for about a week.

Cured Salmon Sandwich with Arugula, Beets, and Horseradish Cream Cheese

What you'll need:
2 medium beets
2 Tbsp olive oil
Coarse sea salt and freshly ground pepper
4 oz. cream cheese
1 Tbsp extra virgin olive oil
1 tsp fresh lemon juice
½ tsp chopped chives
1 to 3 Tbsp of freshly grated or jarred horseradish, depending on preference
2 ciabatta rolls, or ½ of one ciabatta loaf cut into two sandwich-sized portions
Baby arugula leaves
Cured salmon

How to make it:
1. Preheat your oven to 375°F. Slice the beets into ¼-inch thick rounds and toss with olive oil, salt, and pepper. Arrange the sliced beets on a sheet pan and bake until the beets soften, about 15 minutes.
2. While the beets bake, make the horseradish cream cheese. In a medium bowl, whisk together the cream cheese, lemon juice, ½ tsp coarse sea salt, ½ tsp ground black pepper, chives, and horseradish until smooth.
3. Layer the beets, arugula, and salmon on the sliced ciabatta rolls and spread the top with horseradish cream cheese (you may have some leftover). Makes 2 sandwiches.

Ready to take your curing to the next level? Try making the most delicious make you’ve eaten eaten. 

Via: Cure Your Own Wild Salmon