Lay a wide piece of plastic wrap onto a work surface. Sprinkle half of Rodelle’s Turkey Brine Seasoning in the middle of the plastic wrap.
Place the salmon skin down onto the brine seasoning. Sprinkle the remaining brine seasoning on top.
Tightly wrap the salmon in the plastic wrap and place the fish at the bottom of a casserole dish that is large enough to fit a small cutting board or sheet tray on top.
Top the cutting board or sheet tray with cans for weights to press the salmon down.
After 12 hours, flip the plastic-wrapped salmon. Repeat this process two more times for a total of 36 hours.
Tip
You can use any size salmon you would like if you remember this ratio: the weight of the salmon x 50% = the amount of Rodelle Turkey Brine Seasoning needed to cure.
Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially for those with certain medical conditions. If that's a concern for you, might we recommend one of our other salmon recipes?
