Citrus-Cured Salmon: A Refreshing Brunch Delight

Salt and sugar, all mixed up, gritty between fingers. That fresh salmon fillet… cool, slick, waiting. Bright citrus zaters—orange, lemon, grapefruit—zesty and punchy, scent lifting in the fridge. Marinated, resting, slowly changing, flavors sneaking in. Then slicing, thin as whispers. Something light but with a little chew, bright but mellow. A bite that teases the whole mouth awake.

Why You’ll Crave It

• Fresh acidity from citrus zest cuts right through the richness of salmon
• Salt and sugar combo tightens the fish texture just enough, no cooking needed
• Simple to toss together, but feels like a fancy appetizer at a brunch table
• No fuss, minimal ingredients—just pure flavor with a little tangy twist
• Pairs perfectly with crispy rice crackers or a light green salad

Sometimes the simplest combos hit hardest—this citrus cure sticks in my brain.

What You’ll Need

• Salt & Sugar Blend: 15 ml salt and 15 ml brown sugar, rough mix for a deeper note
• Salmon Fillet: about 900 grams, skin removed, fresh or thawed
• Citrus Zesters: zest from 1 lemon and 1 mandarin orange, plus half a lime’s zest—bright and less sharp
• Fresh Dill: a small handful, finely chopped, to throw into the cure for a herby hint
• White Pepper: a pinch, just a little bite to balance sweet and salty

Easy How-To

Rub and Rest

Start by mixing salt and brown sugar with the white pepper and fresh dill. Rub this all over the salmon—top and bottom, pressing in good. Spread zests evenly on top. Put it in a shallow glass dish. Wrap tight with cling film then tuck it into the fridge. Let it sit—about 20 to 26 hours, I usually go closer to 22. That wait is key, letting everything sink in and start to work its magic.

Rinse and Slice

The next day, come back with cold water and rinse off the cure under the tap—get rid of excess salt and sugar. Pat dry thoroughly with a clean towel, dry is important to slice thin and neat. Then slice into paper-thin slivers, skin side down on a big plate, or just stacked loosely. It’s delicate but firm now.

Plate and Garnish

Arrange slices gently, maybe scatter a few delicate dill sprigs on top if you want. Could drizzle a bit of cold-pressed olive oil or a squeeze of fresh lime juice if you’re feeling it.

Good to Know

• If you want a sharper citrus zing, swap lime for the mandarin orange zest
• Patience is your best friend here—don’t shortchange resting time
• Use freshly zested citrus, dried peel won’t give the same punch or aroma

Serving Ideas

• Serve with dollops of crème fraîche and a scattering of capers for a classic touch
• Try alongside crispy rice crackers sprinkled with seaweed flakes for texture contrast
• Light salad of baby greens dressed with lemon vinaigrette to keep things fresh

Top Tricks

• Use a sharp, thin knife chilled in the fridge for slicing—makes cutting thin slices easier
• Let the salmon come back to fridge temp before slicing—too cold and brittle, too warm and mushy
• Keep the cured salmon covered and airtight if you’re not serving it right away to avoid drying

Frequently Asked Questions

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before curing. Frozen salmon sometimes releases more water so drying well is key.

How long will the cured salmon keep?

In the fridge, wrapped tight in plastic or sealed container, up to 3 days. After that, it starts losing texture and freshness.

Why mix salt and sugar?

Salt draws moisture out and firms fish, sugar balances flavor and prevents the cure from being overly salty while adding a subtle sweetness.