Dill and sugar-cured roast salmon

Dill and sugar-cured roast salmon

  • serves 8
  • A little effort

This is a really light cure unlike, say, gravadlax, which takes a couple of days. The sugar and salt will firm up the flesh slightly. You can marinate this overnight if you like, but rinse off the cure first thing.

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Heat the oven to 220C/fan 200C/gas 7. Rinse off the cure and put on a baking tray. Roast for 20 minutes. Serve just warm or at room temp scattered with a bit more chopped dill and some lemon wedges.

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Ingredients

  • salmon 1 whole side, skin on
  • coarse sea salt 50g 
  • demerara sugar 150g
  • lemon 1, zested
  • dill a small bunch, plus extra to serve
  • lemon wedges to serve 

Method

  • Step 1

    Put the salmon on a tray or large dish skin side down. Mix the salt, sugar, lemon and dill and cover the surface of the flesh with it. Put in the fridge and leave for 6-8 hours.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7. Rinse off the cure and put on a baking tray. Roast for 20 minutes. Serve just warm or at room temp scattered with a bit more chopped dill and some lemon wedges.

Nutritional Information

  • Kcals 251
  • Fat 13.8g
  • Carbs 6.3g
  • Protein 25.3g
  • Salt 2.3g
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