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Please help me save my too salty, home cured salmon.

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Please help me save my too salty, home cured salmon.

Christina D | Dec 31, 2012 10:13 AM

I made Michael Ruhlman's citrus-cured salmon and its turned out way too salty. I figured that I can soak it in some cold water to leech out the salt, but I'm afraid of sacrificing the texture.

I've also read that if I let it air dry for a few hours, the salt might equalize throughout the fish.

I'm supposed to serve this tonight. Any thoughts?

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