I used sockeye salmon and it was very flavorful and retained its beautiful color. It's hard to tell if it's cooked so I baked it another 10 minutes. I served it with Herbed Basmati Rice (2007 version), which is also delicious.
Slow-Roasted Brown Sugar and Dill Cured Salmon
Comments and Reviews 1-10 of 13
cnpsix Posted: 11/28/09
Katelaine Posted: 11/24/09
I loved the description of "buttery" textured salmon, so I was eager to try this recipe. I only marinated for five hours, but the flavor was there. My mistake was that after 1.15 hours in the oven at 175 degrees, I looked in and noticed that the salmon still looked totally raw. I didn't have much time, so I upped the temp to 350 for 5 or 10 minutes. Once I served it, though, it was overcooked. The brine made a nice glaze on the outside, which made it look raw. I should have checked before upping the temp. Also, used honey mustard instead of Dijon for the sauce, which tasted great.
Carolie Posted: 07/31/10
First time I made this, I wasn't sure it was cooked, so I added cooking time. Mistake -- it was delicious, but slightly overcooked. Each time after the first time I followed the time exactly (actually only cooked it 50 minutes for a one-pound fillet) and it was PERFECT. Now, I eyeball the dill/sugar/salt mixture, and marinate for anywhere from 5 hours when I'm in a time crunch to 10 hours. My husband does not care for "fishy" fish, but he LOVES this dish. Wild Alaskan salmon is best (avoid farmed salmon) and the fresher the better!
texeverlasting Posted: 12/07/09
I've never cured anything before, so I wasn't sure what to expect with this. Oh man, it was good! It's salty and has a very different texture from traditionally cooked salmon, but it was very good. I felt like it was really begging to be served cold, as an appetizer-type food, with small crackers (maybe toasted french bread with some olive oil). I used dried dill.
SFFoodie Posted: 01/25/10
I have no idea what I did wrong. I followed this recipe exactly and it came out awful. Roasted it for well over the recommended time and it was still undercooked. Tasted like raw salmon with absolutely no flavor at all. I ended up slathering some miso-soy glaze and broiling it so I could get dinner on the table. If anyone has an idea what went wrong please help!
brianahartzell Posted: 01/21/10
I thought this dish was great! I took to heart the
sarapxh17 Posted: 03/01/10
I've made this twice in two weeks - it's amazing. I haven't followed the recipe exactly - I've used less than a pound of salmon both times and left it in the fridge for about 24 hours. If you don't like the sort-of uncooked texture, I would recommend curing it for longer and using thinner pieces. I'd like to make it with a big fillet some day, though. Yum!
recipes60 Posted: 01/12/10
I cooked the salmon the night before serving it cold for brunch. It was delicious, very tender and melted in your mouth. I can't wait to try it hot next time. Didn't have the ingredients to make the sauce, but it had a wonderful flavor without it. Everyone was grazing on the remaining salmon until it was gone. The children and great grandma liked it equally. It would be great as a summer dish too!
sprater1 Posted: 12/31/09
It had a great flavor but the "buttery" texture was weird when we ate it. Even though it's done cooking it has a visually raw looking appearance. Don't let it fool you! I wouldn't make it again - the texture just was too weird.
RebeccaHE Posted: 12/26/09
Wonderful recipe. Got raves from my dinner guests. Add some black pepper before cooking. Delicious!
CaliforniaTeri Posted: 05/08/10
Trust the recipe. And trust that it's done after the cooking time. The outer layer is red because of the glaze; it's cooked inside and melts in your mouth with incredible flavor. It's the only recipe my family uses now for salmon.
DiannaLynne Posted: 08/08/10
Will make this again and again. I followed the recipe exactly as written. You have to try this...incredible.
Albright777 Posted: 08/02/12
Delicious! Even my kids ate it, and they are very picky about fish. Trust the recipe and follow it exactly. The curing with salt, sugar and dill helps to "cook" the fish. It will look and sometime feel raw, but it is done. And so very yummy and buttery.