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Cured salmon


  • 680 grams kosher salt
  • 680 grams turbinado or brown sugar
  • 1 x 907 gram-1.4 kilogram center-cut fresh Atlantic salmon fillet, scaled and pin-boned
  • 1 bunch fresh dill, chopped, divided
  • Zest of 2 lemons
  • 1/4 cup (60 milliliters) aquavit or vodka


  1. In a large bowl, mix together salt and sugar to make your cure. Spread roughly a quarter of the mixture evenly into a large casserole dish. Lay the salmon, skin-side down, onto the cure.Sprinkle a small amount of the cure onto the flesh of the salmon, and gently massage it in with your hands. Garnish generously with half of the chopped dill and all the lemon zest.
  2. Evenly sprinkle the aquavit or vodka over the salmon, then cover with the remaining cure, making sure you can’t see the fish anymore.
  3. Find a nice flat place in your fridge and slide the casserole dish in. Refrigerate for two to three days, depending on how firm and salty you want your fish. Flip the salmon once daily, making sure it’s always covered in the cure.
  4. Once the fish has firmed up to a texture you like, rinse the cure off with water, then dry the salmon with paper towel. Garnish with the remaining chopped dill, then cover and let dry in the fridge for another 12 hours.