Citrus Cured Salmon
Transform your next brunch or appetizer spread with the vibrant flavors of Citrus Cured Salmon. This no-cook recipe combines fresh salmon fillet with a zesty blend of orange, lemon, and lime zest, balanced by the savory depth of coarse sea salt, sugar, and fresh dill. A touch of vodka adds a subtle, sophisticated nuance (optional, but recommended!), making this dish truly gourmet. After a simple 24-48 hour curing process that enhances the natural richness of the salmon, you’ll have a beautifully tender, delicately flavored centerpiece perfect for pairing with bagels, crackers, or salads. Gluten-free and packed with omega-3s, this elegant creation is ideal for impressing guests or elevating your weekly meal prep. With minimal effort and maximum flavor, this cured salmon is a must-try for seafood enthusiasts!
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Recipe Information
Ingredients
- 500 grams fresh salmon fillet (skin on, pin bones removed)
- 150 grams coarse sea salt
- 100 grams granulated sugar
- 1 piece orange (zested)
- 1 piece lemon (zested)
- 1 piece lime (zested)
- 10 grams fresh dill (chopped)
- 1 teaspoon black pepper (freshly cracked)
- 2 tablespoons vodka (optional)
Instructions
1. Place the salmon fillet on a clean cutting board and carefully check for any remaining pin bones. Remove them with tweezers if needed.
2. In a mixing bowl, combine the coarse sea salt, granulated sugar, orange zest, lemon zest, lime zest, chopped dill, and freshly cracked black pepper. If using, add the vodka to the mixture to help enhance the flavor.
3. Pat the salmon fillet dry with paper towels, then lay it skin-side down on a large piece of plastic wrap or parchment paper.
4. Spread the curing mixture evenly over the surface of the salmon, ensuring the entire fillet is covered generously.
5. Wrap the salmon tightly in the plastic wrap, ensuring no air is left inside. Place it in a shallow dish or tray to catch any liquids that may be released during curing.
6. Refrigerate the wrapped salmon for 24 to 48 hours, depending on your desired level of cure. Turn the salmon over every 12 hours to ensure the cure distributes evenly.
7. After curing, remove the salmon from the refrigerator and unwrap it. Rinse off the curing mixture thoroughly under cold running water, then pat the fillet dry with paper towels.
8. Use a sharp knife to thinly slice the salmon fillet at an angle. Serve immediately or store in an airtight container in the refrigerator for up to three days.
9. Enjoy the citrus-cured salmon on bagels with cream cheese, as part of a salad, or alongside crackers and fresh herbs.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 58505 mg | 2544% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 111.6 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2253 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
