- 3 pounds, boneless (skin-on) salmon
- 1 1/2 tbsp, green peppercorns – roughly cracked
- 1 cup, light brown sugar
- 2 tbsp, il Fustino Citrus Herb Seasoning
- 1 cup, kosher salt
- 4 lemons
- 1 bunch, dill
In a food processor combine the dill, zest of 4 lemons, salt, brown sugar, peppercorns and Citrus Herb Seasoning. Pulse until combined and the mixture starts to clump up slightly.
Cover a jelly roll pan with a large sheet of parchment paper (big enough to wrap around the salmon. Spread 1/3 of the curing mixture over the parchment paper. Place salmon skin-side down onto the curing mixture. Pour the remaining mixture over the top, pat down and fold the parchment paper over the top.
Wrap the parchment paper tightly with plastic wrap. Place another jelly roll pan on top of the wrapped salmon and then place a heavy cast iron pan on top of that. Let sit in your refrigerator for 3 days.
After 3 days, unpack the salmon and wipe the salmon clean with damp paper towels.
Slice and serve!