36 hrs 20 mins
I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted this in response to a request for Pernod recipes, but I have now made it myself and it is really yummy. I have added a simple sauce to accompany the salmon. I could eat this for breakfast, lunch and dinner... and have!
My Private Note
Units: US | Metric
- 1 1/2 tablespoons kosher salt
- 1 tablespoon light brown sugar
- 1 teaspoon lemon pepper
- 1 lb salmon fillet, skin on
- 1 1/2 tablespoons Pernod (or other anise liqueur)
- 1 small bunch fresh tarragon
for the sauce
- 1Combine salt, sugar and lemon pepper.
- 2Rub evenly over both sides of fish.
- 3Drizzle the non-skin side with the Pernod.
- 4Roll the salmon in the tarragon.
- 5Wrap tightly in plastic wrap, including all of the tarragon.
- 6Place in a container with sides and place a skillet or plate on top of the salmon filet.
- 7Weight down the plate with several cans (whatever is in the pantry).
- 8Refrigerate for 36-48 hours, turning once in that time.
- 9Unwrap salmon and brush off tarragon leaves.
- 10Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
- 11For sauce, combine all ingredients in a bowl.
- 12Serve on thinly sliced rye or pumpernickel bread.
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Nutritional Facts for Home Cured Salmon With Tarragon and Pernod
Serving Size: 1 (67 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 99.9
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.4 g
- Cholesterol 39.4 mg
- Sodium 1826.6 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 0.2 g
- Sugars 2.2 g
- Protein 15.2 g
The following items or measurements are not included: