For the love of Food :)

Cured Salmon

It’s no secret that I love Salmon in all its forms. Smoked, Raw, Crispy skin, Baked but my favourite is cured! The best way to describe cured salmon is that its in-between smoked and raw. This dish is one of the easiest dishes I know yet is one of the most impressive, and with cured salmon (and king fish) being all the rage at the moment in all the trendy cafes and restaurants your guests will be amazed at your skills in the kitchen! I must warn you though, once you make this dish people will have higher standards for your food! Best thing about this dish is that there is very little prep involved and better yet no cooking! everything gets thrown into a container then put in the fridge over night, the curing mixture does all the work for you but you get to take all the credit! This recipe is perfect to top salads as pictured and also works well thinly sliced beetroot, or cucumber crackers, or on its own.


  • 1kg Salmon fillet, pin boned and skin removed
  • 1 Cup of sugar
  • 1 Cup of salt
  • Zest of 1 lemon
  • 2 Tbs of dill stalks, finely chopped
  • 1 Tbs of dried chilli, optional


1) In a large bowl pour in sugar, salt, zest, dill and chilli and stir until well combined.

2) Next in a container large enough for your salmon to sit in, place 1/3 of the salt mixture and spread evenly. Sit the salmon on top of the salt, then pack the remaining salt mixture over the salmon and cover with cling film.

3) Place a slightly smaller container inside the container and weigh it down with a few cans. Place the salmon in the fridge over night or for hours.

4) Once your salmon is cured, remove it from the now wet salt mixture. Rinse under cold running water and pat dry. Then thinly slice with a sharp knife and serve.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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