Citrus Cured Salmon

5 from 1 vote

This homemade cured salmon is incredibly easy-to-make and costs a fraction of store-bought.

Prep Time10

Resting Time1 12

Course: Breakfast

Cuisine: American

Servings:

Calories: 177kcal

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.

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.