In this video, you’ll see how to make homemade cured salmon. The curing brine is a simple mixture of water, lots of kosher salt, and white sugar. For the salmon, you’ll want a center cut fillet with all the pin bones pulled out. (Your fishmonger can do that for you.) You’ll cut the salmon into uniform pieces and place them in the brine for just 3 minutes. And then pat dry and refrigerate. That’s all there is to it! In the fridge, the flesh firms up wonderfully and the color deepens. Watch the video, then get the recipe for Chef John’s Quick Cured Salmon. Enjoy your homemade cured salmon dipped in ginger soy sauce. Or serve it on pumpernickel with a little cream cheese and diced chives. Or go “full food blogger” and serve with green goddess dressing and a little grated horseradish.