• 1 lb. salmon
  • ½ cup brown sugar
  • ⅓ cup kosher salt


  1. Mix the brown sugar and salt together.
  2. Pat the salmon dry. Cover with the salt-sugar mixture on all sides. Wrap the salmon in parchment paper and place into a zip-top bag. Seal.
  3. Place the bagged salmon on a plate or baking sheet, with another plate or baking sheet on top. Use something heavy—like a bag of flour, heavy book, or a couple of large cans—to weigh down the salmon. Place the weighted salmon into the fridge for 2 days.
  4. Remove from bag, rinse and slice thinly.