A wooden board topped with a deep orange side of salmon

Soy and treacle-cured salmon

  • serves 15
  • Easy

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


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



  • salmon 1 side (about 1kg), skin-on and pin-boned
  • black treacle 200g
  • coarse sea salt 200g
  • soy sauce 150ml
  • ginger 100g, peeled and finely grated
  • limes 3, zested
  • coriander seeds 2 tbsp, toasted and crushed


  • 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

Pan-fried salmon with watercress sauce

Nutritional Information

  • Kcals 150
  • Fat 10g
  • Saturates 1.8g
  • Carbs 1.1g
  • Sugars 1g
  • Fibre 0.2g
  • Protein 13.7g
  • Salt 1.4g