Nick's “Hot Damn” Salmon


1 large bowl
2 cups salt
2 cups sugar
2 Tbsp black pepper
2 Tbsp dill powder
1 Tbsp pesto
4 lbs salmon
4 or more Mason jars with lids

In a large bowl, combine salt, sugar, black pepper, and dill powder. Stir the ingredients until well blended and then add pesto to the mixture. Next, add salmon to the bowl and use your hands to coat the fish with the mixture. Once the salmon is completely covered, transfer the fish into Mason jars. Lastly, cover each jar with a lid and then place the jars in your refrigerator for 24 hours.

This tangy salmon is perfect for cooking, using in a salad, or another dish. Enjoy!



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