Dry-aged Atlantic Salmon Recipe

Prepare the cure

In a bowl combine the kosher salt, granulated sugar, pink curing salt (if using), and freshly ground black pepper. Mix thoroughly so the sugar and salts are evenly distributed.

Place a sheet of plastic wrap on a rimmed baking sheet. Lay half the cure mixture on the plastic to create a bed approximately the size of the salmon fillet.

Set the salmon, skin-side down, on top of the cure bed. Scatter the chopped dill evenly over the flesh, then cover the fish completely with the remaining cure mixture, pressing it into the flesh to ensure full contact.

Wrap the salmon tightly in plastic wrap, then place another rimmed baking sheet on top and weigh it down with cans or a heavy pan to apply gentle pressure. Refrigerate on a shelf (not the very back) for 24 hours for a mild cure or up to 36 hours for a firmer, drier texture. Check after 24 hours — the fish should feel firmer to the touch.

Unwrap the salmon, rinse thoroughly under cold running water to remove all cure, and pat dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate, uncovered, for 8–24 hours to form a slight pellicle (a tacky surface) and continue mild drying. This step mimics a dry-age effect and concentrates flavor.

Bring a medium pot of salted water to a simmer. Add the peeled Thumbelina carrots and blanch for 2–3 minutes until just tender-crisp. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

In a medium sauté pan over medium heat, melt 2 tbsp butter. Add the blanched carrots and fresh thyme sprigs. Sauté, turning occasionally, for about 3–4 minutes until they begin to color.

Lower heat to medium-low, stir in 1 tbsp honey and the 1 tsp fine sea salt and 1 tsp pepper. Continue to cook, gently shaking the pan, for 1–2 more minutes so the honey coats the carrots and begins to caramelize. Remove thyme sprigs and keep carrots warm.

Make burnt honey

Place 120 ml honey in a small, heavy-bottomed saucepan over medium heat. Without stirring, let the honey come to a gentle simmer. Swirl the pan occasionally and watch carefully as the honey darkens — you're aiming for a deep amber, slightly smoky color (do not let it burn black). This should take 4–7 minutes depending on temperature.

As soon as the honey reaches a deep amber and gives off a lightly smoky aroma, remove from heat. Immediately whisk in 15 g butter, 1 tsp fresh lemon juice, and a pinch of fine sea salt until glossy and combined. Transfer to a cool bowl to stop cooking. Taste and adjust with a tiny pinch more salt or lemon if needed. Reserve about 2 tbsp for glazing the carrots and the rest for finishing the salmon.

Toast the pistachios in a dry skillet over medium heat for 3–4 minutes, shaking often, until fragrant and lightly colored. Remove from heat and let cool slightly.

Roughly chop the toasted pistachios to a coarse crumble (some larger pieces for crunch). Combine in a bowl with 1 tsp lemon zest, 0.5 tsp fine sea salt, and 1 tsp extra-virgin olive oil. Toss to coat; set aside.

When the cured salmon has developed the pellicle and you are ready to serve, slice the salmon thinly on a very sharp knife (bias slices about 3–4 mm thick). If you prefer small dry-aged portions, remove skin and slice; for presentation you may keep a thin strip of skin attached.

Lightly brush or mist the salmon slices with 1 tsp neutral oil so the burnt honey adheres evenly.

Scatter the pistachio crunch over the sliced salmon where desired to create texture contrast.

Place a row or fanned arrangement of the sliced dry-aged salmon on chilled plates. Rewarm the glazed Thumbelina carrots briefly (they should be warm, not hot) and place alongside the salmon.

Brush or lightly spoon about 1–2 tsp of the reserved burnt honey over the carrots to glaze. Drizzle additional burnt honey sparingly over the salmon slices to taste (about 1–2 tsp per plate), aiming for a few thin streaks rather than heavy pooling.

Finish with a generous pinch of flaky sea salt and a light grind of black pepper over the salmon, sprinkle the pistachio crunch strategically, and dot with microgreens or small dill fronds for color and freshness.

Serve immediately. Leftover cured salmon will keep wrapped in the refrigerator for 3–4 days; keep pistachio crunch separate until service to retain texture.