Cured Salmon
User Reviews
4.9
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Prep Time
5 mins
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Additional Time
1 d 12 hrs
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Total Time
1 d 12 hrs 5 mins
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Servings
6 servings
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Course
Appetizer
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Cuisine
Scandinavian
Cured Salmon
Description
Cured Salmon is prepared by coating a salmon fillet with a curing mixture of granulated sugar, sea salt, black peppercorns, fresh dill, and lemon zest. The fish is placed in a deep dish to catch the liquids released during curing, sprinkled with lemon juice, then packed tightly with the sugar-salt mixture. Refrigeration for at least 36 hours allows the cure to draw out moisture and infuse the salmon with herbal and citrus flavors, resulting in a firm yet tender texture. The curing process preserves the salmon without cooking it, making it suitable for serving sliced thinly as a delicacy.
The flavor profile combines the natural richness of the salmon with the brightness of lemon and the fresh, slightly floral notes of dill. Peppercorns add subtle warmth. After curing, the salmon is rinsed to remove excess salt and is ready to be served cold, ideal for use in appetizers, salads, or sandwiches.
This curing method also allows variations by adding Nordic influences like vodka or aquavit in the brine or Asian spices such as Szechuan pepper or ginger, depending on flavor preferences. Once cured, the salmon keeps refrigerated for up to five days, making it practical for preparing ahead.
Ingredients
- 1 kilogram salmon fillet
- 50 grams granulated sugar
- 100 grams salt sea salt
- 10 grams black peppercorns
- 1 dill bunch
- 2 lemon plural
Instructions
- In a bowl, mix the sugar, salt, dill and lemon zest.
- Lay the salmon fillet into a deep dish (it will loose water and therefore you want to ensure that the fish is in a deep dish and can hold the resulting brine).
- Sprinkle with the lemon juice and then pack tightly with the sugar-salt mixture.
- Place in the refrigerator and let marinate for at least 36 hours.
- Remove the fish from the brine and wash thoroughly. At this stage the cured salmon is ready for serving but can easily be wrapped in plastic foil and kept in the refrigerator for a up to 5 days.
Notes
- Preserve the 2:1 salt-to-sugar ratio when experimenting with additional flavors in the curing mix.
- Try adding vodka or aquavit for a Nordic-inspired twist, or fresh ginger and Szechuan pepper for Asian notes.
- After curing, rinse the salmon thoroughly before serving.
- Store the cured salmon wrapped in plastic wrap in the refrigerator for up to 5 days.
User Reviews
Overall Rating
4.9
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