Slow-Roasted Brown Sugar and Dill Cured Salmon

Slow-Roasted Brown Sugar and Dill Cured SalmonRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Slow roasting the cured fish gives the salmon a velvety, silken texture.


8 servings (serving size: about 5 ounces salmon)

Recipe from

Cooking Light

Nutritional Information

Calories 333
Fat 19.5 g
Satfat 3.7 g
Monofat 6.7 g
Polyfat 7.2 g
Protein 33.9 g
Carbohydrate 3.6 g
Fiber 0.0 g
Cholesterol 100 mg
Iron 0.6 mg
Sodium 402 mg
Calcium 22 mg


1/2 cup packed light brown sugar
1/3 cup chopped fresh dill
2 tablespoons kosher salt
1 (3-pound) salmon fillet
Cooking spray
1/2 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard


1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.

2. Preheat oven to 175°.

3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.

4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.


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