Salmon is a versatile protein that can be cooked a ton of different ways. If you’re a part of our Oshēn Club you’ve probably baked salmon, grilled salmon, pan fried salmon, and maybe even smoked salmon! But, have you cured it? If you’re looking for a way to impress your guests or add some variety to your salmon meals, try curing your salmon for a salty, meaty flavor that can’t be beat.
Cured salmon makes a great appetizer, canapé, or main dish depending on how you serve it. Today, we’re sharing a beetroot salmon cure recipe that’s super simple, yet super delicious. We’ll also answer some of your questions about the salmon curing process. Here we go:
Beetroot Cured Salmon Recipe
- 2 tsp pink peppercorns
- 2 tsp caraway seeds
- 2 tsp dill seeds
- 4 juniper berries
- 1 C kosher salt
- ½ C sugar
- 1 tsp lemon zest
- 1 2-lb Oshēn salmon fillets
- 2 trimmed, grated beets
- 1 bunch fresh dill, chopped
Prepare a rimmed baking sheet by laying a large sheet of parchment over the tray.
In a skillet, toast peppercorns, caraway, dill, and juniper berries over medium heat. Cook for about 4 minutes, tossing regularly until the mixture is fragrant. Let it cool.
Grind the mixture in a mortar and pestle until the mixture is a fine consistency. (You could use a food processor too.) Pour it into a small bowl and add the lemon zest, salt, and sugar. Mix until all ingredients are well combined.
Put the salmon skin side down on the parchment paper. Season the salmon by packing the seasoning mixture on both sides. Press the seasoning firmly against the salmon fillets to ensure the spice cure sticks.
Toss beets with chopped dill and ginger. Then, pack that onto each side of the fish as well.
Fold the sides of the parchment over the salmon, and wrap it tightly in plastic wrap. Then, place another baking sheet over top and weigh it down with a couple more trays or a few cans.
Let it chill in the refrigerator for 2 days. There’s no need to turn the salmon, just let it rest.
Unwrap the cling film from the salmon and brush off the spice blend. (Don’t rinse it under water. Just wipe it off with your hands.) Then, cut your salmon into thin slices and serve with fresh dill and horseradish sauce.
How Long it Takes to Cure Salmon
Curing salmon is definitely an unusual way of cooking salmon, but it’s totally delicious and worth the experiment! When you cure salmon, you’re cooking it using acid. It’s still considered raw at this point, but it’s totally safe to eat as long as you have chosen sushi grade fish like Oshēn salmon. In general, it takes about 48-72 hours for salmon to cure in your fridge.
How Do You Know When Salmon is Cured
You can test your salmon to see if it’s finished curing simply by pressing on the flesh. If it’s firm to the touch, you know it’s ready to go! If it’s not quite there, go ahead and leave it in for another 24 hours. You can’t “over cure” salmon. The salt cure won’t hurt the salmon, it’ll just make the flavor stronger the longer it sits.
Ways to Serve Cured Salmon
Cured salmon is a great way to easily create an upscale salmon dish ready for any occasion!
If you’re tired of the same-old, same-old salmon recipes, try out this instant classic! It’s a really simple way to take a meal from basic to boujee, so it’s definitely worth a try. You can find more salmon recipes on our blog. We’ve got something for every occasion, whether you want something fancy, simple, hearty, or healthy!
Find the perfect dish for your next meal, and don’t forget to grab our delicious ocean-farmed salmon. It ships directly to you, guaranteed 7 days fresher than the competition. Plus, it’s hormone-free, BAP certified, and totally nutritious! After all, a salmon recipe is only as good as its quality salmon. Use code FRESH at checkout for 15% off your order!