EagleTribune.com, North Andover, MA


April 26, 2013

Sugar and Salt Salmon

Makes for an amazing appetizer

It is often difficult to find a new idea for preparing salmon, which is why curing at home is such an interesting choice. Curing is a process that has been around for ages. Although there are various techniques, it all comes down to one basic goal; preserving the meat as thoroughly as possible without cooking it over heat. Many curing techniques try to achieve this by drying the meat, usually with a salt cure, like the one in this recipe from Chef Jake Rojas. The “one thing to remember,” Rojas says, is the 2:1 proportions of salt to sugar.

There are only a handful of ingredients to create the cure: yellow mustard seed, coriander, dill, lemon zest, sugar, and of course, salt. The idea is simple, coat the entire fish fillet in the salt and sugar cure, allow it to sit over night in a vacuum bag, or covered for 36 hours. When it is done, you will have a perfectly cured salmon fillet. After it is prepared, simply slice the salmon and serve on any party platter and delight your friends and family with this flavorful treat.

Sugar and Salt Salmon


1/5-2 pound salmon fillet

2 cups salt

1 cup sugar

1 tbsp yellow mustard seed

1 tbsp coriander

1 tbsp dill

1 tbsp lemon zest


In a small to medium skillet, toast the mustard seed and coriander (aromatics) until fragrances begin to develop.

Add the sugar and salt to a bowl, and mix together.

Add the toasted aromatics as well as the dill to the bowl containing the salt and sugar mixture.

Add the lemon zest.

Using your hands, mash the spices, salt and sugar together. This blends all the flavors together.

Coat the entire salmon fillet, cover, or vacuum seal for 36 hours.

Cut into slices and serve.


Recipe courtesy of Chef Jake Rojas, 2013.




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