Quick Cured Salmon - How to Cure Salmon in 3 Minutes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/237473/Quick-Cured-Salmon/

[@Dark-no5so]

Food Wishes niceeee

[@xvaclty7048]

Step 1 Don’t trust anything on the internet

[@callimachust1474]

Hi John, really enjoy your videos. Can you please make one on clam chowder? I’ve got a lot of clams here :) thanks

[@princessamor9435]

Hey chef John, How long can this cured salmon last in the fridge? Also Would the flavor still be the same after sitting a few days?

[@manofsan]

But is it safe from parasites? Seafood should either be cooked, or else frozen overnight first if later served raw. I doubt this type of curing would be adequate.

[@Parralyzed]

OMG it worked! I have been suffering from salmon for my whole life and tried everything. I was going from doctor to doctor, but to no avail - until I tried your recipe, which completely cured all of my salmon and now I'm salmon-free for the first time in my life and I feel like a huge burden has been lifted from my shoulders! Thank you so much, Chef John!

[@VividiVavidi_V]

God damn it

[@SocaSpice73]

😂😂😂😂😂😂😂😂

[@okejiiigurl2484]

damn u

[@SisterRym]

😅🤣😂😂🤣😆😆😅🤣😂😂😂😂🤣🤣😅😆😆😆😅🤣🤣😂😂😂😅😆😆😅😅🤣🤣😂

[@NeonKue]

Salmonella

[@davidb.854]

You may fiddle with your food but the fact that you didn't point out the pun when you said "fish those out" proves you have great restraint.

[@aceichner]

I was still chuckling from the first time he said it, and then he said it again.

[@torialexis19]

Truth 😂

[@anitadarling5573]

Alessandro Torres I read this the second that part came up in the video.

[@evanjanse4038]

God bless, Jesus loves you

[@bobosynth6327]

Approximately how sick do you have to get the salmon before you can cure it?

[@satinimage1577]

Umh ok

[@ARCSTREAMS]

hahahahha

[@Morotr75]

Gravelaxy

[@happimationsd339]

Lmaooo

[@temp_name_change_later]

ha

[@zingmc1918]

Your upward inflection, dad jokes, and concise recipes have made you a successful youtuber. I bet you never imagined this would be your job when you were a kid!

[@bipolarvortex]

John, you are amazing. You can cure a salmon in only five minutes and you don't even know what made it sick.

[@meowl_lover]

Am I the only one who doesn't find his way of talking weird/annoying? I personally find it really cheerful and fun!

[@soffiegirl1027]

I think it's because he ends his sentence with the question like inflection in his voice lol

[@solidkingcobra]

it's very sing-songy.

[@DanLeeBrainBreak]

It drives me insane. I like his recipes a lot, but I can't listen to him around my wife because she goes crazy. He would be at the next level if his delivery was better.

[@slipziq]

i think he speaks in an unusual way but it's more cheerful than weird or annoying. and he can cook :)

[@tenerife362]

•ᄉ• how mutch sugar and salt do i use please?

[@totalbliss1]

All this time I was apprehensive about making sushi for the sole reason that curing salmon is complicated with the 7 day freezing process and all but now this is so much more easier. Now I can make my favorite salmon sushi recipes using this process! Awesome.

[@truckerspike]

Chef, I just tried this recipe and used in both ngiri and rolled sushi. It goes wonderfully with spinach and avocado. Thank you for sharing!

[@nix2747]

Did you start off with sushi-grade fish or did the curing process off-set the need for sushi-grade?

[@truckerspike]

@@nix2747 I did not start off with sushi grade salmon. Just a filet of salmon in my grocery store's fish section.

[@nix2747]

@@truckerspike Thanks for the info. My country has sushi restaurants that use sushi-grade fish, but largely the fish available in the regular supermarket isn't always the peak of freshness, even though I live in the Caribbean . I want to try my hand at making sushi but I don't want to play Russian Roulette with the fish available.

[@truckerspike]

@@nix2747 I should be clear. I almost undoubtedly started with frozen salmon.

[@nix2747]

@@truckerspike That's fine. We get a ton of frozen fish here. It's just that frozen and sushi-grade are wildly different but a smoked salmon can be used for sushi recipes with little-to-no adverse effects. I just wanted to know what kind of fish you started out with to do this curing, since I am unlikely to be able to get sushi-grade at my local grocers.

[@strawberryshortgirl2637]

I do this to make Vietnamese spring salmon spring rolls. Amazing, quick recipe and makes raw salmon taste even better while the curing helps its more safe to eat than straight up raw would be. And you can’t really tell from the video but it will make your salmon more bright red orange after it cures. First time I tried this technique, it surprised me how big of difference it made with such few ingredients. 10/10 recommend

[@cavanchan88]

Its so funny how he ends his sentences with his tone going higher and then his voice just slowly fades off

[@dap4321]

I know it's like he is amazed by his own words

[@Five7300S]

There's a medical term for that.

[@arielless1118]

haha exactly what I thought immediately..

[@Five7300S]

@bang ding ow That's super screwed up. If you were in front of me, I would do the same for you. Only my intentions are good. I hope you're joking and just being an everyday online douche who won't do Crap in real life.

[@12345fowler]

Yeah I LOVE it

[@CookingWithCows]

How to Cure Salmon in 2-3 hours or overnight and 3 minutes

[@edanbehjou4935]

only way to cure (sushi grade) fish is by freezing it at -31 degrees for 7 hours or more. freezers that go to -31 are walkin freezers that cost a lot. normal freezers are not -31 and freezing it in a normal freezer will not do the bacteria killing prosess that -31 freezers do and you will get sick. regular freezers might sushi grade fish but you have to freez fish at -4 degrees for 7 days.

[@jaredf.6532]

@@edanbehjou4935 nice to know about this info. Glad to have my uncle owns a a cafe which he has a freezer and fridge walk-in as well.

[@Saturnaa]

@@edanbehjou4935 curing has nothing to do with freezing.

[@GotrekGurninsson]

His fish is not raw. It's been cured. But you should use sashimi grade fish as you've described to make this... as the first comment suggests.

[@bigdaddydominator5446]

Edan Behjou so if it is frozen in a normal fridge for 7 days it’s safe

[@TotalFacePlam]

Man how the hell do you get fresh water? Water has been on Earth for 4 billion years.

[@chloeyang3377]

+Jimmy Situ Boil water, collect the condensated steam, water in its pure form.

[@TotalFacePlam]

Chloe Newton That's not the point. That's just purifying the water that's already on the Earth.

[@chloeyang3377]

Jimmy Situ ok then, when ice melts from the glacier fresh water is formed, thats why there are fresh water marine life and salt water marine life. fresh water simply refers to pure water

[@TotalFacePlam]

Chloe Newton Most water came to earth from space many many years ago...

[@chloeyang3377]

Jimmy Situ and your point is....?

[@chuck4221]

"the real reason we do this is not to save money, we just want for our friends to think we are bad ass".....I love this guy!!!!!!!!!!

[@irinaboucher7661]

I have been making this recipe for the past almost 8 years It is absolutely the very best result without much effort! Thank you so much for sharing this wonderful recipe with all of us

[@mr.speyside5240]

I want this man to narrate my life.

[@queenjenna2696]

What, no Morgan Freeman ????

[@BRFCGas2023]

then your lifes a joke

[@isee7668]

So everything is a question?

[@myumbrellav.4488]

Heheheeeeee me too

[@LX-cg1oi]

Lol big time

[@mianulla8990]

After binge watching countless hours of Food Wishes videos, this is by far my favorite dish, made it for friends and they loved it! I am usually a sushi lover, but this gives a slightly firmer and creamier texture that is so good! Thank you!

[@sjelliott6660]

Great for poke bowls too.

[@soulbot119]

@@sjelliott6660 that's why I came here, actually. I thought this would work for that, thanks for confirming it

[@oscuroorgulloso2364]

How about the worms inside?

[@iwantoolaydown]

I lost it at the freakishly small wooden spoon.

[@darrrrria]

i lost it when the dude speaks.

[@madyet5235]

holy crap it drove me crazy

[@hongfei95]

iwantoolaydown I

[@hextasyqt]

I cut it wirh a fork

[@lorrie2878]

I am banned from Amazon. So someone will have to buy me a "freakishly small" wooden spoon.

[@dbgameace]

Half of a freakishly small wooden spoon? What is that in metric?

[@Amateur_Pianist_472]

Looked like 1/4 teaspoon to me

[@pccalcio]

He's asking in metric guys, metric.. like grams, milligrams etc.. not spoons or teaspoons.. it's like if you ask me "how long is a meter in feet?", and I answer you "100 centimeters".... :D :D :D

[@soupflood]

Half of a freakishly small wooden spoon would be one thumbnail, in metric. Just my guess.

[@cagdaskurtoglu8603]

Please stop i'm dying 😂😂😂😂😂

[@finkelsteinyablonsky518]

+pccalcio Grams are a unit of mass, not volume. Nice try.

[@sandmanjono1239]

Just made this and result after 24 hours is superb 👌🏻 also added a peeled & chopped beetroot to the last batch to give the salmon a different colour & slight taste .... looked & tasted superb also 👍🏻

[@soulbot119]

when you say "the result after 24 hours is superb", what does that mean? that you cured it for *24 hours???* at that point you might as well just make proper salt-cured gravlax, which turns out *completely* different from this

[@icky46111]

Just as a note for anyone who wants to try it. Make sure to use either farm-raised, flash-frozen, or "sushi grade" salmon! Eating fresh wild-caught salmon that hasn't been frozen can pose a risk of various diseases.

[@Vickmeister]

What if I freeze wild caught salmon then try following this video?

[@soulbot119]

@@Vickmeister flash freezing is when a fish is caught, fileted, and immediately frozen at extremely cold temperatures, like -80f. not something you can replicate at home, and especially not with something you bought at the store

[@icky46111]

@@Vickmeister Soulbot119 above me put it very well. It takes specialized freezers and processes to make wild-caught salmon sushi-safe.

[@thebearcouncil8810]

In Sweden, part of the procedure is to freeze the salmon before or after curing it for about three days whether farmed or not as a safety precaution.

[@DaDaDo661]

All fish sold in stores in Canada has been flash frozen. This will work with any fish you get at the store, but yes as the original poster said, don't do it with fresh caught fish

[@RichardBlaine]

I make Grav all the time but I have a hard time waiting to eat it so this quick cure recipe works for me! 5 stars!

[@Hadmin]

Being a Swede, seeing this is heresy! Gravlax is a favorite next to Surströmming (Yes. The Surströmming) And to "grava" a salmon is not to cure it exactly, you use more sugar than salt and you should not forget the fresh dill, which produces a much more delicious mellow fish taste. I personally hate dill, but it really is a necessity with this one!

[@aksooo1146]

Hadmin jag är också svensk men gravad lax och sashimi lax smakar inte likadant fast jag är för rädd för att göra sashimi lax för om jag gör fel så dör jag och kag vet inte vart du bor men jag bor i göteborg och där hittar man ingen sashimi lax i affärer

[@leemarcus1600]

All your recipes are fantastic. Thank you for sharing your techniques. Your insight has helped make me a better chef for my family. They enjoy everything from your Tuscan flank, to the Strawberry ice cream, the Quiche... I could go on. Thanks Chef John. Will do the cured salmon tonight.

[@Incubansoul]

"Yes we're going to use fresh water today" Immediately turns it into salt water. lol

[@steverundle8635]

On days when I’m cleaning the kitchen I put Food Wishes on for background company. Soothing!

[@AncientBlitzkrieg]

Chef John said 'badass'! My life is complete.

[@katanaburner]

I like how this guy talks. Very calming and amusing. Thanks for the upload! :)

[@legomaster3189]

its making me feel like im on a boat.....up ....and.......downnnnnnnn.......lol

[@katanaburner]

***** Right? LOL!

[@HowToOverthink]

It's strange but his voice tends to have the exact opposite effect on me, I like the contents of his videos in the production quality but I struggle to watch them (and rarely do) because of it.

[@istvanpuller7922]

Is the sheet music to this song commercially available?

[@HTMLguruLady2]

+HowToOverthink

[@mrbarrylewis]

nice moment of clarity!

[@evanjanse4038]

God bless, Jesus loves you

[@uppertile5542]

@@evanjanse4038 first of all no that's wrong second of all shut

[@evanjanse4038]

@@uppertile5542 Jesus still loves you

[@feralgrandad4429]

I just used your method in camp with trout on a fishing trip. Everyone loved it :-)

[@paulsilva2363]

Bad idea if freshwater trout. Actually bad idea even for sea trout since they always have worms. But 99.9% of salmon from a fishmonger has been frozen as per Fed specs in the US so your chances of getting a live worms as relativity nonexistent. But still a possibility. There are some US areas near salmon waters that carry real fresh salmon (vs previously frozen and thawed).

[@dansf2]

I made this exactly as he described (although, as a mathematician, I don't know if I can say exactly 1/4 inch slice), and it was super. Served them as appetizers with salmon on dill and cream cheese on french baguette slices. Fantastic.

[@andy6477733157]

this is what trance music sounds like manifested as a human being

[@clarke4552]

ahahhahahahaha

[@xxzxzxzxx6974]

Yaaas

[@evanjanse4038]

@@clarke4552 God bless, Jesus loves you guys

[@pielord33321]

Why are you curing your salmon? Was it sick? I'll see myself out.

[@azukaakaruine7263]

Jacob Pisello Duga 😂😂😂

[@mike74em]

Nah, stay, it was funny enough.

[@Noone-dv1ej]

Aaaannd the door is right there good sir 😊. 👉. 🚪

[@peabody3000]

it was grav- ly ill hold the door

[@Ashzcats]

You can't eat raw meat since it's unhealthy that's why people do something to it to eat it and it's called sushi..

[@shurikinz]

We tried this a few days ago using frozen salmon fillets and it turned out delicious! It has the saltiness of smoked salmon and tasted great.

[@jamestolksdorf]

I can't stop laughing about the wonderful way you explain things and this wonderful humor too. It is so refreshing and informative at the same time. THANK YOU.

[@Nylak-Otter]

I brine most of my catches to eat with a bit of cream cheese, sour cream, and dill, or like nigiri with a bit of wasabe, soy sauce and ginger on rice. Great for quick fish tacos, too.

[@Gosamkoh]

people don't realize how luxurious and rich raw salmon is... very unfortunate

[@bobsagget823]

People don't realize how luxurious and rich raw chicken is... very unfortunate

[@chefjasonperu]

People dont realize how luxurious and rich raw ....... ok forget what I was gonna say. Might get flagged lol

[@melody3741]

@@chefjasonperu did you mean DICK

[@melody3741]

@@bobsagget823 why did you think this was a good or necessarry comment?

[@MissEasyPeasySleasy]

Jason Peru thought you were gonna say “pussy”

[@kylejones3844]

I like his tone of voice he sounds so nice

[@Batmanananana]

gravlax is done by taking the whole file of ocean salmon and by adding a lot of seasalt (file barely visible) on top of it with a bit of sugar, white pepper and a lot of dill. wrap in airtight and put in fridge for 3 days. Put weights on top to press dill flavor on salmon. Should be served cold and sliced as thin as possible.

[@Minastir1]

+El Tigre Protip: Add a splash of brandy for extra taste.

[@Batmanananana]

Minastir1 Thnx for the tip but I won't touch a old family recipy:) It's been done like i posted for over 100y and I like it pure and simple. Less is more.

[@blvdws]

When you say file, do you mean fillet?

[@chefe15]

Hi Chef John, The next time I’m close I’m going to look you up. In the meantime, long time watcher first time poster.. lol On your receipt I use pretty much the same technique with the exception of the following. I use the same amount of cold water for the brine, but I also use the exact same for the salt and sugar. So going by your receipt it’s pretty darn close. The other thing that I do is way different. I cut the salmon horizontal so that I have longer strips I will explain later. Usually about 1/8 to 1/4”. Then once the salmon is brined I lay it out and I put a line down the middle with wasabi, I use the paste. After I have this done I take some cream cheese, thin sliced avocado and cucumber inside side my long strips. On the cucumber, after I peal the skin I then peal with my veggie peeler long thin slices of cucumber which then goes in the middle. Next I make my own sauce which includes peanut sauce and sweet and sour sauce in a 50/50 ratio and then spritz it with some soy sauce to taste. (You can use more peanut sauce if someone likes it with a little more zip) Mix completely and then add this on top of the other ingredients lying on the salmon. After that, I roll up the salmon I then place a generous amount of my sauce on top. You can eat it now or put it in the fridge, it will gain way more flavor in the fridge. You can tooth pick the rolls but if you lay them down on the rolled side after a day they will stay together. Once done, you can slice these about 1/2” or something similar to a sushi roll, they look awesome plated. I have some pictures here but I plan on doing a video as well. I love your videos and I hope I’m not stepping on any feet. If you would like these pictures and more details to try it this way, just post back and I’ll tell you how to get in touch with me direct. Kindest Regards, E

[@unchiez1722]

That sounds delicious! Would love to see a video on this :)

[@sjelliott6660]

Did this 3 hours ago. Planned on waiting til morning, but couldn't wait. It is so good. Thank you.

[@sjelliott6660]

Two years later: I've done this so many times, but I still watch this every time. I put in a lot less sugar, and add a little crushed red pepper.

[@Teriton]

But can you cure my heart?

[@badlynice4692]

after I cut it out I'll give it a go, yeah.

[@theoriginalchefboyoboy6025]

I wouldn't give John that challenge if I were you... Jus' sayin'...

[@mia7728]

this was the most informative video I found about eating sashimi at home, thank you!

[@donotbeafoolman]

Sir, you are the Bob Ross of food. Thanks for this!

[@GigantorMM]

Tried this recipe last night and woke up to the most refreshing salmon in my life, this SoCal heat wont kill me now!

[@DieselDaWeezel]

thanks for coming back to update us! i’m definitely trying now

[@parthoroy9141]

Oh Chef John, you entertain as much as you educate - hats off to you as always 👨‍🍳

[@amosrivera13]

It’s like every sentence has a question mark 😂

[@Emma-pb5is]

Or it's all just one sentence with a bunch of commas 😂

[@TheChristmasNinja12]

Every sentence sounds like the starting bullet-point on a list given to a meditation instructor on his first day.

[@mse3700]

There ain't no cure for the salmon-time blues.

[@jbooks888]

Oh no... did you really say that?

[@mfcyeahyouknowme]

jbooks888 Yup, it really happened. (Love it btw mse3700 LOL)

[@mse3700]

Mia FluxX.x Thank you. I'll be here all week. Remember to tip your waitress.

[@thegonz9]

You must have grown up on 60's music

[@megajohnny3848]

More like: There ain't no cure for the salmon-brine blues.

[@denaholbrooks7118]

Love how he ends with 'Enjoy' . . . and this one is an absolute enjoy.

[@johnmcalpine6754]

Makes my mouth water just looking! Thanks. I'm just going to 'go ahead and go ahead'.

[@jeyendeoso]

Chef John, when you say that something is impratical to make because you have a cheaper option, remember: most part of the world probably don't have another option at all! So teaching people to make stuff that is "impratical" may be the only option we have! And as always, thank you very much.

[@soulbot119]

it was obviously meant as a joke, you need to flip on your sarcasm detector [or have it checked out by a professional]

[@s1mo]

You just made my whole life. I kept buying sushi grade salmon for weeks and trying different stuff to eliminate the salty taste... AND THEN YOUR VIDEO POPS UP DAMN DUDE. Thanks a lot, really!

[@margaretpeterson3905]

I have a question. So if you do this to your salmon, you don't have to buy sushi grade salmon? You can just buy a normal cut?

[@s1mo]

@@margaretpeterson3905 Absolutely not. You must ALWAYS buy sushi grade salmon if you want to eat it raw. Sushi grade salmon is treated in such a way that eventual parasites and bacteria. (and believe me, the parasite anisakis is no joke, definitely not something you want in your body) It's done by bringing the salmon to a temperature of around -40°C (-35°F) for at least 15 hours

[@kinkarcana1293]

@@rachelb.4977 I just bought a cut of farm raised salmon from Walmart to do this for 20 bucks. Did you freeze it before eating?

[@soulbot119]

@@s1mo "Sushi grade salmon is treated in such a way that eventual parasites and bacteria." um... is there more? that is not a complete sentence

[@s1mo]

@@soulbot119 lol I meant to say that they

[@thrillhouse900]

Uhhh John this video is longer than 3 minutes. I'm calling shenanigans

[@prettyinpunk666]

"It takes longer to explain it than it does to do it"

[@ElemXCR]

0:08

[@ShardTown]

CL B I read this just as he said it

[@prettyinpunk666]

***** He said the curing takes 3 minutes. The length of the video nor the preparation have absolutely nothing to do with that. When you bake a cake and it says baking time is 25 minutes do you count the start-to-finish as the baking time?

[@ashleysmith3998]

thrillhouse900 John said at the beginning of the video it takes longer to explain than the actual process. Were you listening? The time spent in the fridge also.

[@sukoon76]

I am a big of chef john and love the way he speaks, his recipes and at last what he said... *as always, enjooooyyyyyy!*

[@jisungchoi7511]

Your voice just makes me feel happy.

[@ayaabdulkareem1573]

"you know me i cant stand in front of food for 3 minutes without touching it" DED HAAHHAHA

[@loganlovesrainbows]

While watching this I was eating some salmon on a bagel with cream cheese.. But I have red onions and capers, not chives, the only thing is that I didn't know that was a New York thing, I live Georgia and I've always eaten it that way

[@sevantookmanian]

cream cheese, lox, and capers = best way

[@JoyJoy-oc7su]

Logan Mars gross

[@Squidwardsclarinet69]

Idk what capers are rip

[@s.russell1856]

Interesting. I always make my own graavlox, so I'm going to give this method a try and see how I like it. You never know! And, Chef John, your sing-song voice inflections always sound like you're talking to your kids when they were toddlers! Sweet. Just an observation.

[@cz2301]

We are his kids lol

[@bosskaggs]

Just had to say this is a great tip and outstanding. i do this and then smoke them with hickory on charcoal grill. Amazing!

[@hazellim6442]

I love how you talk so relaxing

[@Zelmel]

Now I need a freakishly small wooden spoon :(

[@melody3741]

Just get a large wooden spoon and use part of it

[@ShawnC.W-King]

The Fact Chef John in his cheery voice saying the word “Badass” 😎

[@suddenrushsarge]

"so our Foodie friends think we're a badass!" That line alone earned you a sub. :)

[@FishForThought]

salmon was sick but now it is cured

[@mariannafenech5310]

i have tried it and i like it ........thanks normally i soak it with sugar and salt and leave it overnight it comes hard while this is good for salads .

[@MrAstygmatyk]

A fantastic and amazingly simply idea! And although it's a far cry from the original Scandinavian Gravlax recipe, I find this simple technique really innovative and inspiring.....A big thank you Chef.

[@Gigi-iv4op]

love how this guy explained everything X)

[@nicolep2424]

I absolutely love this!!!! My solution to buying sale price sushi to eat it "raw" and not die!!...update, I made this with cripsy rice sushi with quick brined salmon and a spicy mayo with a little avocado and cucumber on top and a tiny bit of soy sauce and wasabi and or ginger is greatw

[@denaholbrooks7118]

WOW! I was already nibbling on it before getting into the frig. This is definitely going into my repeat file.

[@dinomalva3857]

I never really understood of concept cure until my chief friend explain it to me, love the idea of quick curing

[@ln2740]

"and then exactly 3 minutes later were gonna FISH those out" haha, pun intended?

[@NupeAtl]

This man has mastered talking and sing at the same damn time.

[@someone1278]

The way he talks OMG it's so funny 😂 😂 😂

[@aow1423]

I saw Mr Plinkett in a flash of clarity. A light so bright it outshines the sun. All hail Plinkett. Destroyer of worlds, seed of humanity.

[@SparkyStarLPS]

I used Rice vinegar for my brine, those sashimi look very pretty!

[@windowzombie]

"The real reason is so our foodie friends think we're a badass!" So true, haha

[@bojackhorseman555]

Thank you so much for this recipe. I love the health benefits of salmon but I HATE the flavor of it cooked, I don't know why.

[@janetra1111]

I made this yesterday and it was amazing this morning, I added some fresh dill. Easy and spot on. Thank you so much...♥️

[@xiagarcia623]

Janet Adams did u get sickkk ;0;

[@janetra1111]

Xia Garcia No, it was delicious ‼️

[@sleeksalmon]

@@janetra1111 can I asked if you purchased a specific kind of salmon, "farm raised" or it just didnt matter?

[@janetra1111]

sleeksalmon I’ve made it with farm raised because that’s what was available. I love gravlax and now I always have some in my fridge. I have made it before but never this easy.

[@515aleon]

This looks great! Have you ever tried to make salmon bacon? Yes this is a thing. I think you could totally start there, though what you'd do next...

[@plumbago]

I have some in the fridge now. It'll be ready at 2 PM CST tomorrow. It's not as pretty as yours but just as yum I'd wager. Summer eating just got super simple.

[@anaprem3165]

You are an amazing chef I admire your patience and willingness to share and help others

[@michellelogreco3351]

Beautiful, Chef John!! I love your recipes, Your beautiful voice, Your humor!! But, Really? 3 minutes??!? I’d do 4 hours : Then proceed....

[@pccalcio]

Hey Chef ! so can you do this "quick cure" to regular supermarket salmon, or is it supposed to be done on "sushi-grade" (Blast-chilled) salmon. I heard that fish should not be eaten raw unless blast-chilled, as they do for sushi. Just trying to understand if this "cure" method can be a good-enough sobstitute for making "any grade" fish, into "sushi grade" fish, as english is not my primary language, and I'm not an expert of food safety in general (and also I don't have a blast-chiller lol ! ).

[@tonymed2738]

Did you ever got a response? I want to know too :)

[@damondiehl5637]

The salt and sugar is your cure, so it doesn't matter where your fish comes from. Supposedly any salmon they sell in a store has been refrigerated since it was pulled out of the water.

[@damondiehl5637]

That said, I doubt three minutes in brine will cure it enough to kill any parasites that might be in the flesh. I remember an article a couple years ago about people getting parasites from eating raw salmon. Personally, I would cook it. Get it up over 140 degrees, and anything in the meat is dead and therefore safe to eat.

[@BiggieSmalls946]

@@damondiehl5637 u should have ur salmon frozen for a week to kill off anything

[@87_North]

@@damondiehl5637 You know that you can see parasites inside of the flesh right? And you wouldn't get anything with parasites from a supermarket. anisakid nematodes are what can be in salmon, and you can literally just pull them out if you see them.. but you'll only find them in fish that you'd buy whole, or catch yourself.

[@imnotcrazyjustinsane9433]

Lmaoooo he is hilarious. Idk if it's intentional humor or he's just like that but I love it!

[@keerthanakiran7522]

THANK YOU for this . This saved my Sashimi carvings after learning how to do this from you.

[@TheRismint]

Hello chef John! I recently discovered I like cooking, after my mom taught me my first pasta recipe, and I still have a lot to learn. Your video's are helping me out a bunch, and your recipes have never failed me! Could you please tell me what curing is, and why/when to cure? Thank you!

[@ArthurSavage]

Curing is a method of preserving and flavouring meat/fish using any of: salt, sugar, and nitrates/nitrites, often also combined with smoke. Cured meats typically don't need to be cooked.

[@TheRismint]

Thank you! So when I buy like smoked bacon, that would also fall under this category?

[@ArthurSavage]

akaSlamArts Yes bacon is usually cured although I wouldn't eat it raw ;p Apparently bacon made with traditional methods would be safe to eat uncooked, but most store bought bacon isn't cured or smoked long enough.

[@TheRismint]

Thank you, I think I understand it now. Thanks for helping me out!

[@ech8157]

Instructions unclear. Accidentally deep fried my dog

[@leslielelaind3521]

I love this recipe, my moms a vegetarian and would call me the favorite for the rest of her life if I made her something so good:-) Thanks again, and I will enjoy!

[@Mugglestrugglez]

Your voice puts me at ease

[@marleymarley8347]

you have a nice dad voice.. i enjoy your videos

[@Sorensenator86]

"Yes, we are using fresh water this time" hahaha

[@CorneliusSneedley]

I love your sense of humor, Chef. It may just be because I am just waking up and in the middle of my first cup of coffee, but I found this video particularly funny, You even got a belly laugh out of me at one point. Good thing my mouth wasn't full of coffee at the time. ;)

[@ahhwe-any7434]

I know im late but "moving it around for no good reason." This is me when I half ass essays. Professor: wow, it's like ... I can see what u really think like, clearly.

[@flltracy]

Chef John, why so much water for brining when salmon pieces just float on the top?

[@nicksewell6642]

I mean.. That's how Earth does it.

[@aliciaabdullah]

you have to ask the salmon nicely to stay down 🙄

[@ewendavidhendrymcgregor1920]

Thats more like ice-cellar salmon but with an empty stock. At least in Finland we make graavilohi by just laying the filee down and throwing salt/white pepper/sugar on it and leaving it for a day in the fridge with cling film on it. we cut it once it's cured. grated beetroot on the top makes it pretty nice too for the cool colour.

[@luvlyf2ful11]

very nice, simple enough to try. Thank you so much for sharing. Soothing voice :) cross between Yogi Bear and Coco Pops character "Just like a chocolate milkshake... only crunchy".

[@shdowhunt60]

"you wanna be sure about your cure" You thought you could sneak that one past everyone, didn't you?

[@gunguy353]

I'm gonna make this and have a question. After the salmon is cured, how long cane you keep it in the fridge?

[@ericmorrow7505]

+Adam Digilarmo i googled this and read through like 3 forums to answer because i was curious too.. Everyone disagrees with each other so I think the only answer is "It depends" I would say between 5 days and 2 weeks depending on where the fish came from how it was handled how salty the brine is how it is sealed (some people seem to think sealing doesn't have anything to do with the refrigerator) etc.etc.. If you google this you will probably get a headache and realize why there is not world peace. I guess farmed fish doesn't keep as long, some people trust grocery stores some people dont... more salt = longer... If you're going to wait more than a week probably just freeze it I guess is what I got out of it... but yeah 5 days seems to be safe.

[@SisterRym]

Its best to prepare and eat right away. Dont prepare more than you need sonyou dont have to keep it in the fridge. It doesnt taste as good after a few days. If you look at store bought sushi that will give you an idea.

[@littlebetter4063]

Made this today with some salmon belly, it was delicious!! Will be using this technique forever.

[@ChellinaAchol]

Thanks for this video, your comedic honesty was so refreshing lol I’m making some tonight for my salad !