We don't have a cure for broken hearts but we have a cure for salmon.
½ teaspoon finely grated lemon zestCombine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose.
Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal ⅛"–¼" thick, leaving skin behind.The Saltry, Halibut Cove, AK
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