House Cured Salmon Recipe

Prep and check

Inspect the salmon for pin bones and remove with tweezers. Pat the fillet dry with paper towels; leave skin on.

Make cure mix

In a small bowl combine kosher salt, granulated sugar and white pepper. Stir in the lemon zest and chopped fresh dill so it is evenly distributed.

Optional: lightly brush the flesh side of the salmon with 1 tablespoon vodka. This can help flavor and preserve; it is not required.

Place a large piece of plastic wrap on a rimmed sheet pan. Sprinkle half of the cure mix in an even layer on the plastic where the salmon will sit. Set the fillet flesh-side down onto the cure mixture, then press the remaining cure evenly over the top of the flesh, covering completely. Wrap tightly in the plastic wrap.

Place the wrapped salmon in a shallow dish and weigh it down with a second sheet pan or a few cans to compress slightly. Refrigerate for 12–24 hours depending on how firm and salty you want the salmon (12 hours for lightly cured, up to 24 for firmer/stronger flavor).

After curing time, unwrap and gently rinse the cure from the salmon under cold running water. Pat dry thoroughly with paper towels. Use a sharp knife to thinly slice the salmon at a slight angle, leaving the skin behind. Arrange slices on a plate, cover and refrigerate until ready to serve (up to 48 hours).

Toast the bagel halves until golden and crisp to your preference.

If using butter, spread a thin layer on the warm bagel halves to melt slightly (optional).

Generously spread about 1–1½ tablespoons of softened cream cheese on each bagel half. Return to a warm oven for 1 minute if you prefer slightly melted cream cheese.

On the cream-cheesed bagel halves, layer 3–4 slices of the cured salmon per half (adjust to taste).

Top with 2–3 thin tomato slices, a few very thin rings of red onion, and a sprinkle (about ½ tsp) of capers per half.

Finish with a small dill sprig on each, a crack of freshly ground black pepper to taste, and an optional squeeze of lemon. Serve immediately.