Cured Salmon with Dill-Horseradish Cream

Southern Living
Cured Salmon with Dill Horseradish CreamRecipe

Photo: Hector Sanchez 

Serves 6


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2 cups kosher salt
1 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
1 (2-lb.) skin-on salmon fillet (about 1 inch thick)
Sourdough bread slices, toasted


Hands-on: 15 Minutes
Total: 36 Hours, 15 Minutes

1. Stir together first 5 ingredients in a medium bowl. Rub half of mixture (about 1 1/2 cups) on both sides of salmon. Place in a 13- x 9-inch baking dish, skin side down, and cover flesh of salmon with remaining salt mixture. Cover with plastic wrap, and chill 36 hours.

2. Rinse salmon under cold water. Pat dry, and remove and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.

Created date

April 2016