Cured Salmon Tacos Recipe

Prepare cure

In a small bowl, combine kosher salt, granulated sugar, coarsely ground black pepper, chopped dill and lemon zest. Mix until evenly distributed.

Cure salmon

Place the salmon fillet on a piece of plastic wrap large enough to wrap it completely. Sprinkle half of the cure mixture on the bottom of the fillet, then press the fillet into the cure. Sprinkle remaining cure over the top and press gently to adhere.

Wrap and weigh

Tightly wrap the salmon in plastic wrap. Place the wrapped fillet in a shallow dish and weight it with a small baking tray or a couple of cans to ensure even contact with the cure.

Refrigerate

Refrigerate for 12–24 hours. For a mildly cured texture, aim for 12 hours; for firmer, more intensely flavored cured salmon, cure up to 24 hours.

Rinse and dry

After curing, unwrap the salmon and rinse thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. If desired, remove a thin outer layer of fish with a sharp knife. Pat completely dry and refrigerate until ready to slice.

Slice

Using a very sharp knife, slice the salmon thinly on the bias into pieces about 1/8-inch thick suitable for tacos. Keep chilled until assembly.

Prepare cucumber: If using an English cucumber, halve lengthwise and scoop out seeds with a spoon, then finely dice. Place diced cucumber into a small bowl, sprinkle with a pinch of salt (about 1/8 tsp) and let sit 5 minutes, then drain any liquid and pat dry to avoid watering down the cream.

Mix base: In a medium bowl, combine Greek yogurt and sour cream until smooth.

Finish cream: Fold the drained diced cucumber and chopped dill into the yogurt mixture. Add lemon juice, olive oil, salt and pepper. Taste and adjust seasoning. Chill the cream for at least 15 minutes to let flavors marry.

Warm tortillas: Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–10 minutes. Keep warm under a clean towel.

Assemble tacos: Spread about 1 to 1 1/2 tablespoons of cucumber–dill cream onto each warm tortilla. Top with 2–3 thin slices of cured salmon per taco (about 1.5–2 oz salmon per taco). Add a few thin red onion slices, optional avocado slices, and a sprinkle of capers if using.

Garnish and serve: Finish with an extra sprig of dill or a light sprinkle of chopped dill, a grind of black pepper, and serve with lemon wedges on the side. Serve immediately.