Spiced Home-Cured Salmon Recipe

Yet another recipe to help plan ahead for Christmas. Spiced Home-Cured Salmon can be prepared two days ahead and kept in the fridge until needed. This recipe is by chef, Matt Tebbutt, taken from BBC Good Food. Spiced Home-Cured Salmon recipe Good Food
Spiced Home-Cured Salmon recipe
Good Food

Spiced Home-Cured Salmon Recipe

Prep Time: 30 minutes

Yield: Serves 2 with leftovers

This Spiced Home-Cured Salmon Recipe sounds a bit different, with the ginger, star anise and other ingredients giving it a slightly different flavour. If you can't find the Mouli, I would give it a Christmas feel and use a bit of dark-green Watercress and a scattering of Pomegranate seeds just before serving - a very Christmassy touch. Enjoy.


  • 400g/14oz whole piece of skinless, boneless salmon fillet
  • 85g coarse sea salt
  • 1 star anise, seeds removed and crushed
  • 1 tbsp coriander seeds, crushed
  • few coriander stalks chopped
  • 1 cm piece fresh peeled ginger, roughly chopped
  • 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
  • 1/2 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.
  2. 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.
  3. Drizzle over the Sherry and wrap the fish in the cling film.
  4. Place another tray on top, weight it down with a few tins, then chill for two days in the fridge, flipping the fish over each day.
  5. 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.
  6. To Serve:
  7. Unwrap the salmon and wipe it clean, then briefly rinse it and pat dry with kitchen paper.
  8. 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.


30 minutes preparation plus 2 days curing.

This Spiced Home-Cured Salmon recipe is the ideal dish for preparing 2 days ahead of Christmas Day, or whenever you want to serve it.  It is a perfect light first course so, again, ideal for Christmas Day.  The ingredients used give it a subtle Asian flavour, and I’m really looking forward to both preparing and eating this for my family.  Hope you enjoy it too.

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