Cured Salmon

It stands to reason: the freshest ingredients taste the best and are better for you. Here’s a simple recipe that makes fresh ingredients the star.

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preparation Time
1 mins

cook Time
1 mins


242 per serving


  • 1 cup kosher salt
  • 1 cup sugar, granulated
  • 1/4 cup fennel seed, ground
  • 2-1/2 pounds wild salmon, skin on
  • cheesecloth, 1 two-foot piece


Step 1

Mix salt and sugar together in a mixing bowl.

Step 2

Blot salmon dry with a paper towel.

Step 3

Fold cheesecloth in half and lay on a flat work surface; put a thin layer of salt and sugar mixture on cheesecloth.

Step 4

Lay salmon on cheesecloth directly over salt mixture.

Step 5

Season salmon with ground fennel seed; cover with remaining salt mixture.

Step 6

Wrap salmon with cheesecloth and place skin-side down on a dish; refrigerate for a total of three days.

Step 7

On day one, flip salmon so skin side is facing up. Rotate salmon each day thereafter for three days, draining any excess liquid from the dish.

Step 8

On day three, rinse salmon under slowly running cool water and blot dry, being careful to remove all salt.

Step 9

Slice salmon to desired thickness and serve with a petite salad of your liking.

recipe by



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