All you need is your refrigerator, salt, sugar and a few days waiting. Oh and of course salmon too! Did you know Wal-Mart and Albertson's usually have VERY good fresh salmon, and at a great price too.

FYI:  The first time I made this I was hooked! It was fantastic, plus the salmon was on sale for $5.99 a pound and that is a lot better than paying $29 a pound:)

So here's the deal...

Basically you're going to put salt and some other stuff on fresh raw salmon and let it "brine" in the refrigerator for a few days while the salt "cooks" the fish and gives it that famous taste. It's strange to think of eating raw fish that has been in the fridge for a week without cooking it, but salting food, especially meat and fish, goes way, way, way back as a preservative. Once you try this you'll see why. It tastes great and it truly is VERY easy. Just keep in mind, it will take 2 days, don't even think about eating any sooner:) 

What you need...

• 1lb fresh thick salmon.

• 10 tablespoons Kosher salt.

• 10 tablespoons  sugar

• 1-tablespoon coarse fresh ground pepper

• 1 Good quality zip-lock freezer bag

• Glass flat bottom dish

• Something to weigh down the salmon (I use canned tomatoes, they are fairly heavy)

• I also add, some fresh dill and a little garlic (garlic powder works fine)

How to bring it all together...

1. Wash and pat dry the salmon and lay skin side down and: I will wash it and let it sit in the fridge to dry off completely for a bit.

2. Cover the fish with the mixture of the kosher salt and sugar & pepper, with more in thicker areas.
   Put in zip lock bag, try to get as much air out of the bag as possible.

3. Put in flat-bottomed NON METAL dish (in case the bag leaks.)

4. Weigh it down (this will help the salt mixture get into the fish.)

5. Put in bottom of fridge for 2-4 days. I usually do 2 .Keep in mind it won't hurt to leave it in longer, I'm always anxious for it sooner:)

6. This is VERY important , turn the bag with the salmon over about every 12 hours

7. When the time is up, take the salmon out over the sink and gently rinse off the salt mixture then pat dry with paper towels. Again I then put it back in the fridge to dry off on its own a bit too.

8. I then slice it against the grain of the salmon very thinly and taste a piece. If it's too salty, you may want to rinse it off more under cold water and pat dry.  Refrigerate the salmon, it lasts for a week or less. If you are like me won't even last that long:)
   

Now, one last tip...if you are a sushi lover, slice the salmon and serve with soy sauce for dipping, you will love it!