Salt-cured salmon from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono and Harris Salat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on April 28, 2023

    After watching the price for salt cured trout and salmon reach eye popping levels in NY, I decided to investigate the effort needed to make my own at home and came across this recipe in a cookbook I already own. God bless EYB! So far the recipe involves spreading two tablespoons of salt on the salmon filet and curing for four days. Allegedly easy. I will follow up with a review of the results.

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