Spiced home-cured salmon

Spiced home-cured salmon

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Prep: 30 mins Plus 2 days curing


Serves 2 with leftovers

Ever the versatile fish, this fresh, no-cook salmon starter can be made a few days ahead

Nutrition and extra info

Nutrition: per serving

  • kcal87
  • fat3g
  • saturates1g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein12g
  • salt3.45g
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    For the salmon

    • 400g/14oz whole piece of skinless, boneless salmon fillet
    • 85g coarse sea salt
    • 85g caster sugar
    • 1 star anise, seeds removed and crushed
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 1 tbsp coriander seeds, crushed
      Coriander seed

      Coriander seed

      kor-ee-and-er seed

      The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

    • few fresh coriander stalks, chopped
    • 1cm piece ginger, roughly chopped



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tbsp dry sherry

    For the dressing

    • 2 tbsp dark soy sauce
    • 2 tbsp dry sherry
    • 1 garlic clove, crushed
    • 1 small red chilli, deseeded and diced
    • few drops sesame oil
    • sprinkling caster sugar, to taste

    To serve

    • small handful each dill, coriander and mint leaves
    • ½ mouli (Japanese radish), peeled and shaved into ribbons with a potato peeler


    1. Put the salmon fillet into a small tray on a double layer of cling film. In a bowl, mix the salt and sugar with the spices, coriander stalks and ginger, then scatter the mix over both sides of the fish and pat it down. Drizzle over the sherry and wrap the fish in the cling film. Place another tray on top, weight it down with a few tins, then chill for 2 days, flipping the fish over each day.

    2. Mix all the dressing ingredients and stir until the sugar has dissolved. If the flavour is too strong, dilute it slightly with a drop of water, then set aside.

    3. To serve, unwrap the salmon and wipe it clean, then briefly rinse it and pat dry with kitchen paper. Using a sharp knife, slice the fish quite thinly and arrange on plates with the mouli, then sprinkle with the herbs and drizzle over the dressing.

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    8th Sep, 2014
    How long after curing does this last for in the fridge? For example if I was to unwrap after stage one and then only use half, could I then rewrap it and leave it for a couple more days before using?
    goodfoodteam's picture
    16th Sep, 2014
    Hi there, thanks for your question, yes once cured it will keep for a few days in the fridge as the curing preserves the salmon.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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