Salmon cured in citrus zests, corriander and fennel seeds


Salmon cured in citrus zest, corriander and fennel seeds

I saw this method of curing the salmon in AU Master Chef (BTW it is one of my fav TV shows). In each series, at least a few contestants were preparing fish this way. They used different spices and herbs to aromatize the fish but the base was unchanged: equal parts of coarse salt and sugar. I decided to check this out. I added a bit of this and that and since then it is one of my favourite way of preparing the salmon.

This is just another version of scandinavian gravlax, where salmon is cured in salt, sugar and dill. The mixture takes the moisture out of the fish: it makes the salmon more compact and tense but also full of flavour and aromatic. Moreover it stays fresh for longer.

I've tried different combinations of flavours but my number one is a combination of orange and lemon zest and corriander and fennel seeds. These flavours break down the fatness of the fish and give an extra kick  and character.

Cured salmon can be served as a fancy and delicious entre on a party or just on your everyday sandwich or salad.

Just check this out and let me know if you like it.

For about 1 kg piece of salmon

  • 1 kg salmon
  • 1 cup coarse salt
  • 1 cup sugar
  • 1 orange- zest grated finely
  • 1 lemon- zest grated finely
  • 2 tbsp corriander seeds
  • 2 tbsp fenel seeds
  1. Using a sharp knife take off the salmon skin and excess of fat, if there is any.

    Place corriander and fennel seeds in a mortar and pestle and rub them roughly.

    Mix salt and sugar in a bowl. Add grated lemon and orange zest and corriander & fennel seeds. Mix everything until well combined.

    Place a big piece of plactic foil on a table. Sprinkle part of the curing mixture on it.

    Place the salmon on the mixture and sprinkle another part of mixture on a fish. Make sure the fish is covered from each side.

    Wrap the salmon in a foil precisely. If needed use another sheet to secure the fish.

    Place the package on a plate big enough to catch all the moisture which will come out of the fish.

    Place it in the fridge for 24h-48h.

    After this time rinse the curing mixture off with cold water or clean the fish with wet towel. Pat dry the fish.

    Cut the salmon in thin slices ad serve.


Leave a Comment

Your email address will not be published. Required fields are marked *