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Tequila Lime Cured Smoke Salmon


1 salmon fillet, skin on
1/4 c. cilantro leaves
5 limes
2 c. salt
3 c. brown sugar
1 c. tequila


Lay salmon on sheet pan, skin side down. Check for bones and remove all pin bones. Mix remaining ingredients in bowl. Pour mixture onto the salmon, wrap salmon in plastic wrap and refrigerate for 3 days. Unwrap salmon, brush off crust, cold-smoke salmon for 30 minutes. Slice very thin.
Yield: Depends on size of salmon. Can be served as the main course