The Secret To Cutting Perfect Salmon Bites
If you’ve ever struggled to cut salmon neatly into cubes, the secret is a quick cure. This simple 15-minute technique removes excess moisture from the fish, making it firmer and far easier to cut cleanly—no tearing or crumbling. The salt and sugar are rinsed off before cooking, so the salmon isn’t overly seasoned. The result? Perfectly cut salmon bites every time.
Servings: 4 servings
Calories: 242kcal
Equipment
Ingredients
- 1½ lb salmon fillet skin off
- 2 Tbsp Kosher salt
- 2 Tbsp granulated sugar
Instructions
- Dry the salmon. Pat salmon fillets dry lightly on both sides with a paper towel, then place on a rimmed baking sheet.
- Make the cure. Combine equal parts Kosher salt and granulated sugar in a small bowl, then stir to combine. For 1½-2 lbs of salmon, we recommend 2 Tbsp of each, but you can scale up or down depending on how much salmon you're using.
- Cure the fish. Allow the fish to sit out at room temperature for 10-15 minutes to remove excess moisture and water.
- Rinse off, then cut into cubes. Either place the cured salmon in an ice bath or rinse under cool water, using your hands to gently rub off any remaining salt and sugar. Pat dry with a paper towel, then place on a cutting board.
- Slice into cubes. Using a sharp knife, cut the salmon into bite size cubes. Shown here, the salmon is cut into 1-inch cubes, but you can certainly cut them to any size you like. Use immediately in all your favorite salmon recipes!
Notes
- Nutrition facts are based on the salmon only, as the dry cure will be rinsed off before cooking. Please note these are only an approximation.
Nutrition
Serving: 6oz salmon | Calories: 242kcal | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 833mg | Vitamin A: 68IU | Calcium: 20mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
