Sugar-cured salmon

  • serves 12
  • Easy

Home curing made simple with this smoked salmon recipe. Use a side of salmon or two fillets to create a delicious canapé, or dinner-party starter. Either way, it's a guaranteed crowd-pleaser. Serve with brown bread and butter on the side.



  • salmon fillet 1 side or 2 × 500g pieces, with skin on if possible
  • brown bread, butter and limes to serve


  • rock salt 100g
  • demerara sugar 100g
  • dried red chillies 2
  • limes 2, zested
  • vodka 4 tbsp


  • Step 1

    Run your fingers across the piece of salmon to feel for any bones that may have been left behind when it was filleted and pull them out with a pair of tweezers. Lay the salmon on a non-metal tray or large plate skin-side down. Mix the salt, sugar, chilli and lime zest and spread the mixture over the salmon flesh. If you are using 2 pieces then you can sandwich them together with the mixture. Sprinkle over the vodka. 

  • Step 2

    Wrap the lot in clingfilm, then put it in the fridge with a board on top and weigh it down with a couple of tins. Leave for 24 hours, but every few hours, tip off any liquid that collects, and if you have made a sandwich, turn it over.

  • Step 3

    When ready, unwrap and brush off the sugar and salt mix (give it a quick rinse if needed and pat dry). Slice the salmon thinly on the diagonal and serve with buttered brown bread and lime to squeeze over, or as a canapé.

Nutritional Information

  • Kcals 248
  • Carbs 3.9g
  • Protein 25.3g
  • Fat 13.8g
  • Salt 3.89g