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cured salmon recipe
- Total Time: 4335 minutes
- Yield: 10–12 servings 1x
- Diet: Dairy-Free, Gluten-Free
Description
This cured salmon recipe offers a surprisingly simple way to create an elegant dish. It’s perfect for busy individuals seeking an impressive yet easy meal or a healthy high-protein snack, allowing control over flavors and quality.
Ingredients
- 1.75 pounds skin-on salmon fillet, center cut, pin bones removed (preferably sushi-grade)
- 0.33 cup coarse sea salt (kosher salt is a direct swap)
- 0.25 cup granulated sugar (light brown sugar can be used)
- 1 tablespoon whole pink peppercorns, lightly crushed (black peppercorns are an alternative)
- 1 teaspoon green cardamom seeds, crushed (husks discarded)
- 2 teaspoons lime zest (from 2 large limes, lemon zest is also an option)
- 1 tablespoon extra virgin olive oil (for serving)
- 1 Persian cucumber, thinly sliced
- 3–4 small radishes, thinly sliced
- 0.5 cup fresh dill fronds, loosely packed
Instructions
- Prepare Salmon: Pat the salmon fillet very dry with paper towels, checking for and removing any pin bones to ensure optimal texture and flavor.
- Mix Curing Ingredients: In a small bowl, combine the coarse sea salt, granulated sugar, lightly crushed pink peppercorns, crushed green cardamom seeds, and lime zest. Mix well to create a fragrant curing mixture.
- Apply Cure: Place the salmon skin-side down on a large piece of cling film. Spread the curing mixture evenly over the flesh, pressing gently to ensure full coverage.
- Refrigerate Salmon: Wrap the salmon tightly in the cling film and place it in a shallow dish to collect any released liquid. Refrigerate for 48-72 hours, flipping the salmon every 12 hours.
- Rinse and Dry: Unwrap the cured salmon, thoroughly rinse off all curing mixture under cold water, and pat it very dry with paper towels.
- Slice and Serve: Slice the salmon thinly against the grain with a sharp, long knife for an elegant presentation. Taste for seasoning and adjust as needed.
Notes
Ensure consistent cold refrigeration during the 48-72 hour curing period for best texture. If the salmon tastes too salty after rinsing, a brief additional rinse can help. If the salmon is still too soft, extend the curing time by 12-24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Curing
- Cuisine: Nordic
Nutrition
- Serving Size: 2 oz (56 g)
- Calories: 100 calories
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 25 mg