Name: Citrus-Cured Salmon
Yield: 4 Servings
Ingredients: 5 ounces kosher salt (1 cup Diamond Crystal or ½ cup Morton); ⅔ cup granulated sugar; ⅓ cup (packed) light brown sugar; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; ½ teaspoon crushed red pepper flakes; 1 pound skin-on, boneless salmon fillet, preferably wild king; ½ teaspoon finely grated lemon zest; ½ teaspoon finely grated lime zest; ½ teaspoon finely grated orange zest

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Vincent Cross

This 24-hour method will transform uncooked salmon into a side of firm, silky fish that you’ll want to serve with everything from toasted bagels to scrambled eggs. Buy the best quality fish you can afford.

Recipe notes