A wooden board topped with a deep orange side of salmon

Soy and treacle-cured salmon

Name: Soy and treacle-cured salmon
Total time: 15 min
Yield: Serves 15
Ingredients: 1 side (about 1kg) salmon skin-on and pin-boned; 200g black treacle; 200g coarse sea salt; 150ml soy sauce; 100g ginger peeled and finely grated; 3 limes zested; 2 tbsp coriander seeds toasted and crushed

Adam Bush

Published: November 5, 2021 at 11:35 AM

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Serves 15

Easy

Total time: 15 mins

+ curing

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Make this impressive cured salmon a day or two before serving. The sweet, salty and bitter mixture creates a lovely black ring all the way around the salmon. When it's ready, thinly slice and serve as sushi, or with cream cheese bagels

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Alternatives

Complete the dish

Make this soy and treacle cured salmon, then check out our cranberry-cured salmon, beetroot and gin-cured salmon and salmon sushi sandwiches.

Ingredients

Nutrition

1 side (about 1kg) salmon

skin-on and pin-boned
200g black treacle
200g coarse sea salt
150ml soy sauce
100g ginger

peeled and finely grated
3 limes

zested
2 tbsp coriander seeds

toasted and crushed

Nutrition: per serving

kcal150
fat10g
saturates1.8g
carbs1.1g
sugars1g
fibre0.2g
protein13.7g
salt1.4g

Method

step 1

Put the salmon in a container or roasting tin large enough that the salmon can lay flat but can still fit in your fridge. Line the tin with a piece of baking paper large enough to be able to fold over and completely encase the salmon.
step 2

Scoop the treacle into the bowl of a blender with the salt, soy, ginger, lime zest and coriander seeds, and blitz to combine. Pour half of the mixture into the container, then lay the salmon, skin-side up, on top. Push the salmon flat to ensure the whole surface is in contact with the mixture. Pour the remaining cure over the salmon, then bring the baking paper up and around the salmon to encase it. Chill for 36-48 hours, depending on thickness of your fillet.
step 3

Unwrap the salmon and gently rinse under cold running water to wash off the excess cure. Pat dry with kitchen paper. Thinly slice and serve as sushi, over a poke bowl, as part of a buffet or on a bagel with soft cheese mixed with lime juice and coriander leaves.

Try more easy salmon recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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