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Perfect Pink Himalayan Salt Cured Salmon Recipe for Easy Elegant Entertaining

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A simple yet sophisticated cured salmon recipe using pink Himalayan salt that delivers a silky texture and subtle mineral flavor, perfect for elegant entertaining with minimal effort.

Ingredients

Scale
  • 1 to 1.5 pounds (450-680g) fresh wild-caught salmon fillet, skin-on
  • 1/2 cup (120g) coarse pink Himalayan salt
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (25g) brown sugar, packed
  • 1/4 cup loosely packed fresh dill, chopped
  • 1 tablespoon coarsely crushed black peppercorns
  • Zest of 1 lemon
  • Optional: 1 tablespoon vodka or gin

Instructions

  1. In a medium bowl, combine 1/2 cup coarse pink Himalayan salt, 1/4 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon crushed black peppercorns, chopped fresh dill, and lemon zest. Mix thoroughly. (5 minutes)
  2. Rinse the salmon fillet under cold water and pat dry with paper towels. Remove any pin bones. Place salmon skin-side down in a rimmed glass or ceramic baking dish. (5 minutes)
  3. Spread half of the salt and sugar mixture evenly over the flesh side of the salmon. If using, drizzle 1 tablespoon vodka or gin on top. Sprinkle the remaining cure over the salmon, pressing gently to cover the entire surface. (5 minutes)
  4. Cover the salmon tightly with plastic wrap, pressing gently to keep the cure in contact with the fish. Place a heavy pan or weight on top to press slightly. Refrigerate for 24 to 36 hours depending on desired firmness. (24-36 hours)
  5. After curing, unwrap and rinse off the cure mixture under cold running water. Pat dry thoroughly with paper towels. Place on a wire rack and air-dry in the fridge for 2 to 4 hours to form the pellicle. (2-4 hours)
  6. Using a sharp knife, slice the salmon thinly at a slight angle. Arrange on a platter with fresh herbs, lemon wedges, or preferred accompaniments. (10 minutes)

Notes

Do not skip the drying step before slicing to achieve a silkier texture and cleaner slices. Adjust curing time to control saltiness and firmness. Use fresh, high-quality salmon for best flavor. Optional vodka or gin adds complexity but can be omitted. Variations include swapping dill for tarragon or chives, adding juniper berries or coriander seeds, or lightly smoking after curing.

Nutrition

Keywords: pink Himalayan salt, cured salmon, easy entertaining, elegant appetizer, salmon recipe, no cook, seafood, party food

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