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Recipe: Home Cured Salmon

home cured salmon

Continuing with the fishy theme from my last post, this next post is also a recipe from the Tante Marie Seafood Cookery Course that I recently attended. This home cured salmon was swift and gratifying, the prep is super quick, and then it’s just a matter of waiting. The taste and textures tells of an altogether more complex process, but it’s the science behind the curing that does all of the work. It relies as always on high quality ingredients, so source good salmon, the best you can afford.

I think that I will be rolling this out for the summer picnic season. It would be perfect, especially with a nice cold glass of prosecco. Let’s hope it’s soon! The clocks have changed and these glimmers of sunshine tease me so.

Home Cured Salmon


750g piece middle cut salmon fillet

Cure mixture for salmon:

1tbsp coriander seeds
2tbsp juniper berries
1tbsp fennel seeds
1tbsp pink peppercorns
225g sea salt
375g granulated sugar


Place the pink peppercorns, coriander, juniper and fennel seeds, in a dry frying pan and shake over the heat to toast them. Grind them all together in a pestle & mortar or spice grinder.

Mix the ground spices with the salt and sugar.

Rub over the salmon, wrap well and leave to cure for 4-5 days.

To serve, wipe the cure mixture from the salmon with kitchen towel. Slice vertically, excluding the skin if you have left it on.

Recipe courtesy of Tante Marie Cookery School – for further info and for details on courses see




  1. Lucky you getting to do this course I am obsessed with doing cookery courses as I think they are the best way to pick up new skills. Sadly they are always very expensive so it was very nice of you to get invited along.

    • Hi Cara,

      Absolutely – it was great! I’ve been following your fab cooking classes in Asia too. They looked great.

      Thanks for the comment!

  2. I’ve always wanted to try curing my own salmon. In fact, there are many things I’ve wanted to try curing. Oh so many projects and so little time…

  3. That looks easy. I’ve experimented a lot recently with curing, and have had some success with duck breasts, which make the most wonderful ham.

    I haven’t tried salmon yet, though. Does the salmon leech much liquid as it cures?

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