Ingredients:

• 1 lb (500g) fresh salmon fillet, skin on (sushi-grade or high-quality)
• 2 tbsp kosher salt
• 2 tbsp granulated sugar
• 1 tbsp brown sugar
• 1 tbsp Black Pepper, coarsely ground
• 1 tbsp Ground Coriander
• 1 tsp Smoked Paprika (optional, for a hint of smokiness)
• 2 tbsp Lemon Peel (cut into thin strips, avoiding the white pith)
• 2 tbsp Orange Peel (cut into thin strips, avoiding the white pith)
• 1 small bunch fresh dill, roughly chopped (reserve a few sprigs for garnish)

Instructions:

1. In a bowl, mix the kosher salt, granulated sugar, brown sugar, black pepper, ground coriander, smoked paprika (if using), lemon peel, orange peel, and chopped dill.
2. Check the salmon fillet for pin bones and remove them with tweezers.
3. Pat the salmon dry with a paper towel.
4. Lay a large piece of plastic wrap on a clean surface.
5. Spread half of the curing mixture evenly on the plastic wrap.
6. Place the salmon, skin-side down, on top of the mixture.
7. Spread the remaining curing mixture over the flesh side of the salmon, ensuring it’s well-coated with the citrus peels and spices.
8. Wrap the salmon tightly in the plastic wrap, ensuring the peel and spices are pressed against the salmon.
9. Place the wrapped salmon in a shallow dish or tray and weigh it down with a plate or a can to press out moisture.
10. Refrigerate the salmon for 24-48 hours, flipping it once or twice during the curing process. The longer it cures, the more intense the flavor and firmer the texture.
11. After curing, unwrap the salmon and gently rinse off the curing mixture and citrus peels under cold water.
12. Pat the salmon dry with a paper towel.
13. Using a sharp knife, slice the salmon thinly at a slight angle.