Wednesday, July 24, 2013

Recipe: Salt & Sugar Cured Salmon

From my breakfast table to yours, I give you the cured salmon. I’ve been meaning to post this for quite some time, so I’ll just let this recipe speak for itself. It’s simple to make, takes only a few days [don’t let this intimidate you, just plan ahead], with almost no prep, few ingredients and delicious results! Try it and don’t forget to let me know how it came out.

Salt & Sugar Cured Salmon
Servings 3 – 4

1 lb fresh salmon
3 tsps salt
1 tsp sugar

Mix salt and sugar together in a small bowl and set aside. Wash and pat dry the fish gently, place in a shallow bowl. Sprinkle the salmon generously with salt and sugar mixture on both sides. (If using a whole fish, cut in half crosswise and once salted, fold the two halves on top of each other). Cover the dish with plastic wrap and let rest in the fridge for 2 days.

Once ready, slice the salmon in thin slices, as you would smoked salmon. Serve whichever way you like: on a bagel with cream cheese, cucumber, or as is.



  1. I always have some heavy cans on top of plastic, to create pressure

    1. Yes, a lot of recipes call for that, but I find it work just as well without it too. So, up to you! :)


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