This homemade cured salmon is incredibly easy-to-make and costs a fraction of store-bought. It’s infused with the flavors of citrus zest, black pepper, and fresh dill. Start curing your salmon on a Thursday and it’ll be ready for your weekend brunch!
Making your own cured salmon at home is surprisingly simple. It takes about 5 minutes to whip up the citrus-infused curing mixture and the rest is just a waiting game.
Curing is a technique for preserving fresh meat or fish to prevent spoilage. This recipe uses a dry salt and sugar cure that draws out the liquid from the fish as well as adds flavor, in this case, citrus, black pepper, and fresh dill.
I have found that 36 hours is the sweet spot for cured salmon, at least that is my personal preference. If you like a harder, drier cure you can leave it for up to 72 hours, and if you prefer it a little more rare you can do a quick turnaround of 24 hours.
Ingredients You’ll Need:
Here’s what you’ll need to make citrus cured salmon: one filet of fresh salmon, kosher salt, sugar, chili flake, black pepper, lemon, orange, lime, and fresh dill.
Recipe Steps:
Step 1. Make the Cure
In a large bowl whisk together the salt, sugar, dill, zest and spices.
Step 2. Cover the Salmon with the Citrus Cure
Pour half of the salt cure into a baking dish. Place the salmon on the cure mix then sprinkle the remaining mix across the top of the fish.
Step 3. Refrigerate
Wrap the fish with plastic wrap then top with something flat (like a small cutting board) then a heavy weight like a few cans of tomatoes or a small cast iron pan. Place in the refrigerator. After 12 hours flip the salmon over then place it back in the refrigerator for an additional 24 hours.
Step 4. Slice and Serve
Brush off the excess cure mix and rinse under cold water. Pat the salmon dry and thinly slice with the sharpest knife you own. Enjoy with avocado toast, or bagels, and cream cheese.
FAQs and Expert Tips:
Curing is a technique for preserving fresh meat or fish to prevent spoilage. This recipe uses a dry salt and sugar cure that draws out the liquid from the fish as well as adds flavor, in this case, citrus, black pepper, and fresh dill.
Yes, you can make cured salmon with frozen salmon as long as it’s of really good quality, ideally “sushi-grade“.
Cured salmon will stay fresh in the refrigerator for up to three day.
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Citrus Cured Salmon
Ingredients
- 1-2 lb fresh center-cut salmon filet skin removed
- ½ cup coarse kosher salt
- ½ cup sugar
- ¼ c chopped fresh dill
- 1 tbsp black peppercorns coarsely cracked
- 1 tsp chili flake
- zest of one lemon
- zest of one orange
- zest of one lime
Instructions
- To make the cure: In a large bowl whisk together the salt, sugar, dill, zest and spices.
- Pour half of the salt cure into a baking dish. Place the salmon on the cure mix then sprinkle the remaining mix across the top of the fish. Wrap the fish with plastic wrap then top with something flat (like a small cutting board) then a heavy weight like a few cans of tomatoes, a bag of rice, or a small cast iron pan. Place in the refrigerator.
- After 12 hours remove the plastic wrap and flip the salmon over, re-cover and put it back in the refrigerator. Refrigerate for an additional 24hrs. (36hrs total)
- Brush off the excess cure mix and rinse under cold water. Pat the salmon dry and thinly slice. Enjoy with avocado toast, or bagels, and cream cheese.
Notes
Ingredient Notes:
- Salmon: Be sure to purchase the best quality salmon you can find. Sushi grade is preferred.
- Salt: Kosher salt is the only acceptable salt for this recipe.
- Citrus cured salmon can be store in the refrigerator for up to three days. Wrap in plastic wrap or store in Tupperware.
- Can I make cured salmon with frozen salmon? Yes, you can use (defrosted) frozen salmon as long as it is high-quality, ideally sushi grade.
- What is curing? Curing is a technique for preserving fresh meat or fish to prevent spoilage. This recipe uses a dry salt and sugar cure that draws out the liquid from the fish as well as adds flavor, in this case, citrus, black pepper, and fresh dill.
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