Cured Atlantic Salmon Recipe

Time1h 30m

Serves6

Served with citrus, capers, and red onion.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Cure Mix
In a mixing bowl, combine the coarse sea salt, sugar, chopped dill, and crushed black peppercorns until evenly mixed.
2
Cure the Salmon
Place the salmon fillet skin-side down on a large piece of plastic wrap. Evenly spread the cure mix over the flesh of the salmon, ensuring it is fully covered. Wrap the salmon tightly in the plastic wrap.
3
Refrigerate
Place the wrapped salmon on a baking sheet and refrigerate for 24 to 48 hours. The longer it cures, the firmer and saltier it will become.

4
Slice the Citrus
Thinly slice the orange and lemon into rounds, discarding any seeds.
5
Prepare the Onion
Peel and thinly slice the red onion into rings.
6
Rinse the Capers
Rinse the capers under cold water to remove excess salt and set aside.

7
Unwrap and Slice
After curing, carefully unwrap the salmon and use a sharp knife to slice it thinly on a diagonal.
8
Plate the Salmon
Arrange the sliced cured salmon on a platter. Garnish with the sliced citrus, capers, and red onion rings.
9
Serve
Serve immediately as an appetizer or as part of a brunch spread.