Cured salmon

30 minshere
Cooking method: Raw

Cured salmon

30 mins
Cooking method: Raw



  • 350g Salmon fillet, skin on and boneless

Curing mixture

  • 2 lemons, zest only
  • ¼ cup brown sugar
  • 1/8 cup rock salt
  • 1 cup fresh dill, chopped
  • 2 tbspn chopped fresh coriander leaf and root
  • ½ tspn juniper berries, crushed
  • 1 tspn dried pink peppercorns, crushed
  • 30ml peach schnapps liqueur
  • extra herbs: 2 tspn each of finely chopped fresh dill, coriander and chives

Seafood used

Cooking method

  1. Place Salmon fillet, skin side down, on a sheet of cling film.
  2. In a bowl combine curing mixture ingredients.
  3. Pack the curing mixture all over the flesh of the Salmon. Drizzle over the peach schnapps and wrap the fish tightly in cling film.
  4. Place a weight on top of the fillet and place in the refrigerator for a minimum of 12 hours.
  5. The next day wash all the curing mixture off the Salmon with cold water.  Sprinkle over the remaining chopped, fresh herbs. Carve thin slices as required.

Courtesy Seafood NZ