Easy Cured Salmon

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Cured Salmon is a delicious delicacy that contains the right balance between the flavor of the salmon, the salt, and a little sweetness! This recipe is a beautiful, flavorful dish great for breakfasts, snacks, serving in parties, and holidays as an appetizer.

Cured Salmon Recipe

Curing your own salmon is a super easy thing to do and the result is fantastically delicious! This Cured Salmon recipe inquires only three ingredients (raw salmon, salt, and a little sugar), and takes a few minutes to make. The recipe does take a 2-day cure in the fridge, so you have to plan it ahead. This curing method isn’t just good for salmon but is used to cure trout as well.

Curing is an old-fashioned method to preserve food when cooking is not necessary. The salt and sugar do the job to preserve the salmon and after 48 hours of curing, it’s safe for consumption.

Home-Cured Salmon is a dish that has always been a big favorite in my family. I often make Cured Salmon and it’s never boring and always disappears fast!

So, I’m going to show you how to make easy, healthy, and delicious cured salmon and one of our favorite ways to enjoy salmon on crusty bread!

How Long to Cure Salmon?

For a thinner piece of salmon, this could be enough 24 – 36 hours. A thick piece will take about 48 – 72 hours (depending on how salty you want it). I usually cure salmon between 36 – 48 hours for medium cured.

How Long Does Cured Salmon Last?

Cured salmon lasts for about 2 to 3 days in the refrigerator in a sealed glass container (I like to tiny slice the salmon up before storing). You also can freeze cured salmon! Just put it into a zip bag and freeze for up to three months. To thaw, place in the refrigerator before serving.

How to Serve Cured Salmon?

There are so many ways to enjoy Cured Salmon! Here are a few ideas for tasty breakfast, brunch, and a starter at a dinner party.

our favorite: on crusty bread or a bagel with cream cheese or this Pesto topped with sliced fresh cucumbers, tomatoes, red onions, and fresh dill (see the next picture);
serve it with some scrambled eggs for breakfast;
make an open-faced sandwich with avocado, running or poached egg, and cured salmon;
use it for making sushi;
as a starter on crackers with this Cheese Ball or as a canapé
make these Crepes and serve with some cream cheese, fresh dill, and cured salmon (it’s fantastic!)
wrap it up in a tortilla with tzatziki sauce or cream cheese, lettuce, bell pepper strips, and cucumber slices.

Serving:	Prep time:	Cure Time:	Total Time:
10-12 serves	5 min	36 h	36 h

Ingredients for Cured Salmon

1 ½ lb (670g) high quality, fresh salmon fillet (boneless and skin on)
4 Tbsp. (40g) salt, (sea salt or any Kosher salt)
2 Tbsp. (15g) sugar
1 tsp. freshly ground black pepper (optional)

How to Make Cured Salmon

Rinse the salmon under cold running water and pat dry with a paper towel.
In a small bowl, mix the salt, sugar, and pepper together. Sprinkle the seasoning mixture all over the salmon on both sides until well covered.
Place the salmon skin-side down in a sheet of aluminum foil or plastic wrap and wrap it tightly.
Transfer the salmon packet to a container and refrigerate for 36 or up to 72 hours (see the notes above), turning the salmon packet over after 12 hours.
After 2-3 days, unwrap the salmon, scrape off the salt, and pat dry. Slice thinly on an angle and enjoy!

How Many Calories in Cured Salmon

Calories (per 1 serve, 50g): 108 cal	Calories (per 100g ): 217 cal
Fat: 6.5 g	Fat: 13.0 g
Carbohydrates: 1.0 g	Carbohydrates: 2.0 g
Protein: 11.5 g	Protein: 23.0 g

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