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For the Curing Mixture, mix all ingredients in large bowl until well blended. Set aside.
Place large piece of plastic wrap on work surface. Spread 1/2 cup curing mixture down center of plastic. Place salmon on top, skin-side down. Spread 1/2 cup of the remaining curing mixture evenly over top of salmon. Wrap tightly in plastic wrap and place on large sheet pan. Place another large sheet pan on top of salmon and weigh down using large skillet (or anything weighing about 3 pounds). Refrigerate 12 hours. Reserve remaining curing mixture in airtight container.
Unwrap salmon. Pat dry, brushing gently to remove any remaining curing mixture. Repeat curing process 2 additional times using new plastic wrap and remaining curing mixture each time, refrigerating as directed above.
After third cure (36 hours of curing), unwrap salmon and discard curing mixture. Rinse salmon and pat dry with paper towels. Place on large sheet pan and refrigerate 2 to 3 hours, uncovered, to dry.
Test Kitchen Tip: Dulse, like kelp and nori, is an edible seaweed. The reddish-purple, leafy plant grows on the northwestern Pacific and northern Atlantic coasts. Dulse is typically dried immediately after harvest to preserve freshness before packaging. Dried dulse provides rich umami flavor and has even been compared to the flavor of bacon, especially when cooked. You can find dried dulse in whole leaves, flakes, or granules. It is typically found in the Asian aisle at many grocery stores or through online retailers.