bbq-smoked + cured coconut sugar salmon
ingredients
- for the cure:
- •1 lb wild-caught salmon fillet
- •⅓ cup kosher salt
- •⅓ cup coconut sugar
- •for the glaze:
- •2 tbsp coconut sugar
- •1 tbsp apple cider vinegar
- •½ tsp smoked paprika (omit if nightshade-free)
- optional: 1 tsp olive oil for shine:
- •pinch of salt
instructions
cure the salmon (24–48 hours) mix kosher salt and coconut sugar. place half the mixture in a dish, lay the salmon on top, and cover with the rest. cover and refrigerate for 24–48 hours (24 for soft, 48 for firmer). rinse gently and pat completely dry. the glaze combine coconut sugar, apple cider vinegar, smoked paprika, optional olive oil, and a pinch of salt. more acv for brightness, more sugar for gloss. to bake preheat oven to 200–225°f (93–107°c). place the salmon on a rack set over a foil- or parchment-lined tray. glaze + slow bake brush a thin layer of glaze on the salmon. cook for 1–2 hours, brushing every ~20 minutes. you're looking for sticky edges, glossy top, and a firm-but-tender interior. flake gently over rice, salads, bowls, or eat hot off the tray.