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    Kelly Neil » Recipes » Breakfast & Brunch

    How To Make Cured Salmon

    Published: Mar 22, 2019 · Modified: Apr 25, 2021 by Kelly Neil · Leave a Comment

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    Cured salmon is easy to make at home! All you need are a few ingredients and time. Serve it at brunch with bagels and cream cheese.
    Prep Time: 10 mins
    Cook Time: 2 d
    Soaking Time: 30 mins
    Total Time: 2 d 40 mins
    Jump to Recipe Print Recipe
    Two images of salmon gravlax sandwiched with text in the middle for Pinterest.
    A plastic container being held by a child's hands with a piece of salmon covered in salt, and on a bed of fresh dill inside.
    A bowl with salmon gravlax toast topped with a runny boiled egg.
    A platter of salmn gravlax, pickled red onion, toasted brown bread, and aioli with sesame seeds.
    A platter of salmn gravlax, pickled red onion, toasted brown bread, and aioli with sesame seeds.

    My daughter and I recently experimented with making cured salmon together! We used a small portion of salmon as a test. It would be perfect at brunch or lunch for two.

    Cured salmon is kind of like smoked salmon without the smoke. The texture is similar, but the flavour is lighter and brighter.

    Jump to:
    • Ingredients
    • More Light Recipes For Spring Or Summer
    • Printable Recipe Card
    A plastic container being held by a child's hands with a piece of salmon covered in salt, and on a bed of fresh dill inside.

    Ingredients

    • fresh salmon
    • sea salt
    • sugar
    • ground black pepper
    • fresh dill
    A bowl with salmon gravlax toast topped with a runny boiled egg.

    More Light Recipes For Spring Or Summer

    • Couscous Salad With Charred Corn
    • Mango Pico De Gallo
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    • Shredded Chicken Salad

    Did you make this recipe name here, or any other recipe on my site? Don’t forget to rate the recipe and let me know how you made out in the comments below. You can also stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

    Printable Recipe Card

    A platter of salmn gravlax, pickled red onion, toasted brown bread, and aioli with sesame seeds.

    Homemade Salmon Gravlax

    Author: Kelly Neil
    Cured salmon is easy to make at home! All you need are a few ingredients and time. Serve it at brunch with bagels and cream cheese.
    5 from 1 vote
    Print Recipe Pin Recipe Comments
    Prep Time 10 mins
    Cook Time 2 d
    Soaking Time: 30 mins
    Total Time 2 d 40 mins
    Course Appetizer, Lunch
    Cuisine Canadian
    Servings 4 servings
    Calories 167 kcal

    Equipment

    • large container
    • measuring spoons or digital kitchen scale
    • small bowl
    • plastic wrap

    Ingredients
     

    • 7 ounces fresh salmon, skin removed
    • 1 tablespoon sea salt, divided
    • 1 tablespoon sugar
    • 2 pinches pepper, ground
    • 1 bunch fresh dill , enough to cover bottom and top of fish

    Instructions
     

    Day One

    • Place the salmon in a container large enough to cover it with about 1-inch (3-cm) of water. Add 2 teaspoons of salt to the water and gently swish it around with a spoon to mix and dissolve. Let the salmon sit and soak for 30 minutes.
    • Remove the salmon from the salt water. Hold it under cool running water to rinse well, then pat it dry with paper towel. Dump the salt water out of the container, then rinse, and dry.
    • In a small bowl, mix the sea salt, sugar, and pepper.
    • Place a layer of dill fronds inside the clean container. You want the layer to be large enough to cover the bottom of the fish. Rub some of the salt-sugar mixture on the bottom of the salmon, then lay it down on the dill. Use the rest of the salt-sugar mixture to cover the top and sides of the salmon. Cover the top and sides of the salmon with more fresh dill until you can't see the fish. Lay a piece of plastic wrap gently but snugly over the dill and salmon. Place a weight on top of the fish (I usually use a loaf tin with a large can inside of it) and place the entire container in the fridge overnight.
    • The next day, remove the weight, plastic wrap, and dill from the top of the fish. Flip the salmon over. Replace the dill, and re-cover the fish with the same plastic wrap. Place the weight back on top of the salmon and put it back in the fridge, again overnight.
    • Remove the fish from the container. Remove all of the dill fronds, then rinse the salmon under cool running water. The more you rinse the less salty your fish will be. Gently pat the fish dry with paper towels, then carefully slice it thin with the sharpest knife you have. Serve immediately or refrigerate for later. Cured salmon is best served at room temperature.

    Nutrition

    Serving: 50gCalories: 167kcalCarbohydrates: 7gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 3532mgPotassium: 504mgFiber: 1gSugar: 6gVitamin A: 84IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!
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    Hi there! 👋🏻 I'm Kelly, the photographer and voice behind kellyneil.com. This is where you'll find my favorite baking recipes and easy family meals.
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