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How to make Cured Salmon

A step by step guide to <g class="gr_ gr_106 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="106" data-gr-id="106">make</g> the most perfect cured salmon
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Author Idriss


  • 1 pound fillet of wild caught salmon.
  • 1/2 Cup of Kosher salt.
  • 1/4 Organic Coconut sugar.
  • 1.5 TBSP of peppercorns. I used a mix of pink and regular.
  • Few sprigs of rosemary.


  • With a pestle and mortar crush the peppercorns. It's okay if some pieces are bigger than the others. Put your pepper in a bowl.
  • Finely chop your rosemary and add it to the pepper.
  • Now add the salt and sugar and mix.
  • Lay down some wrapping paper and put your fillet in the middle.
  • Now add your mixture and rub it thoroughly on your fillet. Make sure it spread evenly.
  • Close the wrapping paper on the fillet and make sure that it is tightly wrapped as it will release a lot of water in the process.
  • Put your wrapped fillet on a baking sheet and move it to your fridge. It needs to stay there at least 12 hours to a maximum of 24 hours.
  • On the next day, unwrap your fillet and rinse thoroughly as it is very salty.
  • Using a very sharp knife, cut diagonally to make very thin strips.
  • You can enjoy this on top of a bagel with some cream cheese, with some homemade sushi or just as is !

If you have a bigger fillet, all you need to do is double the amount of salt and sugar.

    You can flavour this any way you want, I have used lime zest and orange zest before and it was just as good !

      This will stay good in your fridge for about 4 to 5 days after it has been cured.