Cured Salmon Recipe
Scandinavian · Main course · 15 min total
This simple cured salmon recipe produces silky, delicate slices perfect for appetizers or brunch. The cure mixture of salt, sugar, and dill draws out moisture while infusing flavor.
15
min prep
min prep
12
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 pound skin-on salmon fillet, pin bones removed
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon black peppercorns, coarsely crushed
- 1/4 cup fresh dill, chopped
- 2 tablespoons vodka or aquavit (optional)
Instructions
- Rinse the salmon fillet and pat dry with paper towels. Place it skin-side down on a large piece of plastic wrap.
- In a small bowl, combine the kosher salt, sugar, crushed peppercorns, and chopped dill. If using vodka, stir it into the mixture to form a paste.
- Spread the cure mixture evenly over the flesh side of the salmon, pressing gently to adhere.
- Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish. Refrigerate for 24-48 hours, turning every 12 hours and pouring off any accumulated liquid.
- After curing, remove the salmon from the plastic wrap. Rinse thoroughly under cold water to remove the cure, then pat dry.
- Using a sharp knife, slice the salmon thinly on the bias, starting from the tail end and cutting against the grain. Serve immediately or refrigerate for up to 1 week.
Tips
- Use the freshest salmon possible for best results.
- Slice the salmon just before serving to prevent drying.
- Store leftover cured salmon wrapped tightly in plastic wrap in the refrigerator.
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