Citrus Cured Salmon

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!

a silver plate of thinly sliced citrus cured salmon topped with fresh dil

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.

citrus cured salmon ingredients individually portioned, blue background

Recipe Steps:

Step 1. Make the Cure

In a large bowl whisk together the salt, sugar, dill, zest and spices.

two bowls of citrus cure in large glass mixing bowls

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. 

a filet of salmon being covered in citrus salt sure

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.

a filet of salmon in a bed of salt cure

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:

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.

Can I make cured salmon with frozen salmon?

Yes, you can make cured salmon with frozen salmon as long as it’s of really good quality, ideally “sushi-grade“.

How long does cured salmon last in the refrigerator?

Cured salmon will stay fresh in the refrigerator for up to three day.

citrus cured salmon on a silver platter topped with fresh dill

Check out more great recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

a silver plate of thinly sliced citrus cured salmon topped with fresh dil

Citrus Cured Salmon

This homemade cured salmon is incredibly easy-to-make and costs a fraction of store-bought.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Resting Time: 1 day 12 hours
Servings: 4
Calories: 177kcal

Ingredients

  • 1-2 lb fresh center-cut salmon filet skin removed
  • 1/2 cup coarse kosher salt
  • 1/2 cup sugar
  • 1/4 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. 
 
Storage:
  • Citrus cured salmon can be store in the refrigerator for up to three days. Wrap in plastic wrap or store in Tupperware. 
 
FAQs + Expert Tips:
  • 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.

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 9470mg | Potassium: 401mg | Fiber: 1g | Sugar: 17g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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