Cook the Book: Quick-Cured Salmon

Cook the Book: Quick-Cured Salmon

[Photograph: Caroline Russock]

Curing fish at home is a project that most people shy away from, best left to the skilled hands behind the counter of a local deli. This recipe for Quick-Cured Salmon from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking Volume 4 introduces the curing process to the home cook with simplicity and ease.

Fresh salmon is sliced thinly and coated with a mix of flaky sea salt, freshly ground black pepper, and chopped dill. Left to chill for two hours the seasonings permeate the salmon, infusing it with their flavors and also extracting some of the moisture from the raw fish. Served layered on top of slices of buttered pumpernickel with a sprinkling of fresh celery leaves and scallions, this Quick-Cured Salmon takes the fear out of curing fish at home, not to mention a fantastic canapé.

  • Yield:4


  • 1-pound wild salmon filet
  • Maldon salt or another flaky sea salt and ground pepper
  • Chopped dill leaves
  • Really good extra-virgin olive oil
  • Tiny celery leaves
  • Sliced scallions
  • Pumpernickel or other good dark bread
  • Butter


  1. 1.

    Thinly slice a 1-pound wild salmon filet diagonally into large, thin slices.
    Generously sprinkle Maldon salt or another flaky sea salt, and ground pep-
    per onto a large platter. Arrange the salmon slices in a single layer on top
    of the salt and pepper, then sprinkle again with salt and pepper. Scatter
    with chopped dill leaves. Cover with plastic wrap, pressing it directly onto
    the salmon, and refrigerate for 2 hours. Remove the plastic wrap, drizzle
    with a really good extra-virgin olive oil, and scatter with sliced scallions
    and a handful of tiny celery leaves. Serve with thinly sliced, buttered pum-
    pernickel or other good dark bread.