Cured Salmon Recipe

Prepare the salmon

Check the fillet for pin bones by running your fingers along the flesh. Remove any you find with fish tweezers. Pat the salmon thoroughly dry with paper towels. Trim to a roughly even rectangle if necessary so cure is uniform.

Make the cure

In a bowl, combine kosher salt, granulated sugar and brown sugar. Stir in the coarsely crushed black peppercorns, lemon zest and chopped fresh dill. If using, add the vodka or aquavit and mix until evenly distributed; the spirit adds flavor and helps aromatics penetrate.

Assemble for curing

On a clean sheet of plastic wrap large enough to wrap the fillet, spread about half of the curing mix in a layer slightly larger than the fillet. Place the salmon skin-side down on the cure. Spoon the remaining cure over the flesh side and press it gently so the mixture adheres in an even layer.

Weight and refrigerate

Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish or rimmed baking tray. Put another tray or a flat plate on top and weigh it down with cans or a heavy skillet (about 1–2 kg of weight). Refrigerate for 24–48 hours: 24 hours for a soft, sashimi-like texture; 36–48 hours for a firmer, sliceable lox-style texture. Turn the salmon over once halfway through the cure time and redistribute any liquid that accumulates.

Rinse and dry

After the chosen curing time, unwrap and pour off any liquid. Rinse the cure thoroughly under cold running water, using your hands to remove all salt/sugar mix. Pat the fillet very dry with paper towels. Place on a wire rack, skin-side down, and refrigerate uncovered for 1–2 hours to form a slight pellicle (dry skin surface) which improves texture and shelf-life.

Slice thinly across the grain at a 45-degree angle using a long, sharp knife. For even slices, hold the tail end and cut steady strokes, wiping the knife between passes if needed.

Arrange slices on a platter. Drizzle a little extra-virgin olive oil over the fish (about 1 tsp total) and finish with fresh dill sprigs, cracked black pepper, thinly sliced red onion and capers as desired. Serve with lemon wedges alongside bread, bagels, or crackers.

Storage: keep in an airtight container or wrapped tightly in plastic in the refrigerator for up to 5 days. For longer storage, freeze sliced portions for up to 1 month; thaw in the refrigerator before serving.