The Honey Cured Salmon

2 sides of salmon, skinless and boneless, about 5 pounds
4 cups of honey
1 cup of vermouth
2 cup of coarse sea salt

Whisk the vermouth and honey together. Trim off the thinner tale pieces of the salmon and reserve for another use. Place the salmon filets side-by-side in a pan only slightly larger then them. Sprinkle them evenly with the salt, flip and sprinkle the other sides evenly as well.

Pour the vermouth honey mixture over the fish. Cover the container with plastic wrap and place in the coldest part of the refrigerator. Let rest for three to four days as the salmon cures. Twice every day flip the filets and redistribute the curing juices. After the salmon becomes opaque it is done.

Remove the fish, pat it dry and wrap it tightly in plastic wrap. Use or serve immediately or freeze.