4.9 from 204 votes
Cured Salmon
This Cured Salmon recipe uses a mixture of sugar, salt, dill, lemon zest, and lemon juice to cure a whole salmon fillet over at least 36 hours in the refrigerator. The brine draws out moisture while infusing the fish with fresh citrus and herbal notes. The process results in a firm-textured salmon that can be sliced and eaten without cooking. It’s a classic method for preparing flavorful salmon with a bright, herbal aroma and balanced seasoning perfect for serve-as-is or incorporating into appetizers.
Prep Time
5 mins
Additional Time
1 d 12 hrs
Total Time
1 d 12 hrs 5 mins
Servings:
6
servings
Course:
Appetizer
Cuisine:
Scandinavian
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.
Cup of Yum
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.