This competition is now closed Dill and sugar-cured roast salmon 25 minutes + marinating 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. September 27, 2015 at 2:48 pm Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Email to a friend Advertisement Advertisement 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 Tags Dill Salmon A little effort serves 8 Christmas Easter Advertisement You may also like Fish and seafood Tea-smoked salmon with cucumber and lemon Fish and seafood Cucumber wheels with salmon, tartare sauce and dill Fish and seafood Gravadlax Fish and seafood Salmon and watercress tartlets Fish and seafood Smoked salmon, herb and cream cheese stacks Fish and seafood roast salmon Entertain Smoked salmon pancakes with lemon and caper crème fraîche Fish and seafood Sumac and olive oil-roasted salmon with spiced carrot salad Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olive magazine terms and conditions. You can unsubscribe at any time.