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Curing salmon

Tender, aromatic and with that certain something: cured salmon is a popular delicacy. Our tips & tricks will show you how you can make this popular fish surprisingly easy to prepare yourself.

Curing salmon

Tender, aromatic and with that certain something: cured salmon is a popular delicacy. Our tips & tricks will show you how you can make this popular fish surprisingly easy to prepare yourself.

Cured salmon is a very popular culinary delight, especially in the spring and Easter season. This fresh, light and elegant dish is a classic on brunch buffets or fine Easter tables and is also a good choice as a starter for special occasions. We'll show you how you can cure salmon yourself to transform raw salmon into a culinary highlight with a little patience and the right ingredients.

What does curing salmon mean?

Curing is a traditional method used to preserve raw salmon and enhance its flavor at the same time. But be careful: the salmon is not cooked during this process! The mixture removes the water from the fish, which is why it becomes somewhat firmer in consistency and absorbs the subtle aromas of the curing process. We therefore recommend that you use sashimi-grade salmon, such as our Ora King king salmon fillet, for curing.

A popular form of cured salmon is gravlax, which we already have ready-to-eat in our range: a mixture of salt, fresh dill, orange zest and mustard seeds is used for this type.

What does curing salmon mean?

Curing is a traditional method used to preserve raw salmon and enhance its flavor at the same time. But be careful: the salmon is not cooked during this process! The mixture removes the water from the fish, which is why it becomes somewhat firmer in consistency and absorbs the subtle aromas of the curing process. We therefore recommend that you use sashimi-grade salmon, such as our Ora King king salmon fillet, for curing.

A popular form of cured salmon is gravlax, which we already have ready-to-eat in our range: a mixture of salt, fresh dill, orange zest and mustard seeds is used for this type.

Graved Lachs mit Dillrand auf einem Teller liegend von oben fotografiert

How do I cure salmon correctly?

Depending on your requirements, you first have the choice between a salmon fillet or, if you want to make several guests happy at the same time, a whole salmon side.

First of all, it is important to find the right curing mixture. Mix salt and sugar (approx. 60 g salt and 80 g sugar for 1-1.5 kg of salmon) with spices such as pepper, fennel seeds and coriander. Our Honest Fish Seasoning already combines the right spices and is therefore a very good choice. Also add herbs such as dill and some grated citrus zest and mix everything together well.
Spread your curing mixture generously over the salmon, cover it well and use plates, for example, to weigh it down. Store the fish in the fridge for approx. 24 hours. Check from time to time to see if any liquid has escaped and pour it off.
Cut your cured salmon into slices and serve it raw - similar to ceviche or sashimi. Depending on your preference, you can serve the cured salmon on toasted bread with honey-dill mustard or on an apple-fennel salad, for example.
After curing, the salmon can be kept in the refrigerator for 4-7 days. We recommend storing the salmon in an airtight container and refrigerating it throughout.

Our recipe tip

Cured salmon fillets on apple-fennel-salad

This recipe brings color and freshness to your plate! The salmon fillet is cured with beet, which not only gives it a wonderfully intense color, but also a fine, slightly sweet and earthy note. The crunchy apple and fennel salad goes perfectly with it, creating a great contrast with its fresh acidity and slight hint of aniseed. A simple recipe with a wow effect - ideal as a starter or for brunch!

Our recipe tip

Cured salmon fillets on apple-fennel-salad

This recipe brings color and freshness to your plate! The salmon fillet is cured with beet, which not only gives it a wonderfully intense color, but also a fine, slightly sweet and earthy note. The crunchy apple and fennel salad goes perfectly with it, creating a great contrast with its fresh acidity and slight hint of aniseed. A simple recipe with a wow effect - ideal as a starter or for brunch!