Cured Salmon

Serves one side of pin boned salmon


1 cup demerara sugar
1 each orange, zested and juiced
1 each grapefruit, zested and juiced
½ cup pink salt
1 Tbsp mixed peppercorns
½ cup dill, fronds picked
1 knob ginger, peeled and grated
1 side of salmon, skin attached and cut in half
150ml Barker’s Professional Ceviche Dressing


Combine all ingredients (except salmon) together in a pestle and mortar.

Cut the salmon to the length of a snaplock bag. Place some of the mixture into the bag, add the salmon and cover with more mixture. Seal the bag shut, swish the mixture around and refrigerate overnight.

Remove the salmon from the bag and scrape off the excess salt. Slice the salmon thinly and dress with Barker’s Professional Ceviche Dressing.

Cured salmon

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