Home Cured Salmon

4 Jan

A New Year treat but one that didn’t require much effort, we went to a friends for New Year and I thought we wouldn’t feel like cooking much; but a treat on New Years Day is a tradition in my family so I thought I would try curing a piece of salmon. We had a great time at the party but my I was spot on about not wanting to cook anything!


1 salmon fillet

1 cup sea salt

1/2 cup sugar

1 1/4 star anise

tiny drop of liquid smoke

The method is more assembly than anything, rub the liquid smoke over the salmon flesh. Blitz the star anise, salt and sugar. Place a third of the mixture on a piece of cling film roughly in the shape of the fish and place the salmon skin side down and cover with the rest of the mixture. Wrap tightly in cling film and leave in the fridge for 24 hrs.

To serve, wash the cure off the salmon thoroughly, otherwise it tastes waaaay to salty, thinly slice and serve. Would be nice on blinis with cream cheese or sour cream, or scrambled eggs.

I’d definitely try this again, but maybe up the liquid smoke and tone down the star anise and sugar to try to make something smoked salmonish; as it was the cure was very stong and the salmon needed a good rinse, but if I’d used a bigger piece of fish it would have been less concentrated.


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