Cured Salmon


This is a very easy recipe that can be served in many different ways. Once the salmon is cured, or “cooked” in a lemon juice mixture and dressed, it can be served on slices of crusty bread, or garnished with various ingredients and served as a delicious appetizer.

Be careful not to leave the salmon in the lemon mixture too long, or it will be completely cooked. The goal is to cook or cure the salmon just to the point that it still has a little dark pink color in parts. In the photo, I served the salmon with some slices of finely sliced onions, capers, and a drizzle of extra virgin olive oil, but the salmon is really so delicious on it’s own you could serve it simply with a drizzle of olive oil, cracked black pepper, salt and a squeeze of lemon.

Buon Appetito!
Deborah Mele 2011

Pin It

Cured Salmon

Yield: Serves 6

Prep Time: 15 mins

A very easy yet elegant appetizer. Buy the very freshest salmon for best results!

Ingredients:

1 1/2 Pound Salmon Fillet
1/2 Cup Fresh Lemon Juice
1/2 Cup Dry White Wine
Cracked Black Pepper
1/3 Cup Extra Virgin Olive Oil
Salt
To Garnish: (Choose As Desired)
Finely Sliced Red Onions, Or Chopped Green Onions
Capers
Chopped Tomato
Lemon Wedges

Directions:

With a very sharp knife, cut the salmon into thin slices on the diagonal.
Place in a large casserole dish, and pour the lemon juice and white wine over top.
Cover with plastic wrap, and refrigerate for 2 to 2 1/2 hours, stirring once during this period.
Pour the curing liquid off the salmon, and dress with the olive oil, salt and cracked pepper.
Serve with garnish of choice.



 

6 Responses to “Cured Salmon”

  1. 1
    Basak — January 26, 2012 @ 3:48 pm

    There is sugar in the ingredients section but I couldn’t see it in the directions section. Is it there in the ingredients section by mistake or do we need to sprinkle it with lemon juice and wine during the cure? Thanks…

    [Reply]

    Deborah Reply:

    My earlier recipe did include the sugar, but we found we prefer the salmon without it and it was left in by mistake. I removed it from the ingredient list.

    [Reply]

    Basak Reply:

    Thank you for your quick reply

    [Reply]

  2. 2
    steve — January 10, 2013 @ 2:36 pm

    I am always at a loss as to which wine to use,could you educate me as to which one or one`s to use.

    [Reply]

    Deborah Reply:

    I’m always told to only use a wine for cooking that you would drink. The recipe calls for dry white, so anything in that category would work.

    [Reply]

    steve Reply:

    Thank you.

    [Reply]

Leave a Comment