Slow-Roasted Brown Sugar and Dill Cured Salmon

Photo: Randy Mayor; Styling: Cindy Barr

Slow roasting the cured fish gives the salmon a velvety, silken texture.

Yield: 8 servings (serving size: about 5 ounces salmon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 333
  • Fat: 19.5g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 7.2g
  • Protein: 33.9g
  • Carbohydrate: 3.6g
  • Fiber: 0.0g
  • Cholesterol: 100mg
  • Iron: 0.6mg
  • Sodium: 402mg
  • Calcium: 22mg


  • 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. 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. 2. Preheat oven to 175°.
  3. 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. 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. 5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.

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