Cured wild salmon is a staple that I rely on when we have unexpected guests or I don’t feel like cooking. I love it for breakfast with some fresh baked bread but its also great for Sunday Brunch or a light healthy meal with a salad on the side.

The best salmon for curing is wild-caught King Salmon- it has the thickest fat layer of any salmon, which is where the coveted Omega-3’s are stored. Not only is the wild version healthier but the thick fat layer also gives the salmon a very luscious taste and texture not present in farm-raised. It’s usually more expensive, but worth the splurge for such a delicious and healthy treat. When in season I like ordering it directly from the fisherman- it comes fresh and has never been frozen. The taste is so amazing. I order a whole salmon and then freeze what we don’t eat, cut into serving size portions to enjoy later, when there is no fresh salmon available.


Cured Salmon


1lb wild salmon
¼ cup olive oil
7 tablespoons lemon juice (3 ½ lemons)
1/2 large red or white onion, sliced into very thin rings
1 pinch of salt
1/2 cup of dill

Place the trout in freezer for 30 minutes. Take out of the freezer. Using a very sharp knife, thinly slice the trout starting at the end of the fish, cutting diagonal slices.


Coat the bottom of a flat rectangular baking dish with 1 tablespoon olive oil and 1 tablespoon lemon juice. Top with 1/3 of the trout, 1/3 of the dill, 1/3 of the onion, 1/3 lemon juice and a 1/3 of the oil and a pinch of salt and pepper. Repeat 3 times.


Let it sit in the fridge for at least two days for optimum flavor. Cured fish will keep for one week.



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