Go Back

Coriander and Black Pepper Cured Salmon

Course Appetizer, Breakfast, Brunch, preserve, Snack
Total Time 13 hours
Servings 1 pound


  • 1 pound salmon deboned skin off
  • 2 ounces sugar 63 grams
  • 3 ounces brown sugar 90 grams
  • 1/3 cup salt 88 grams
  • 1 tbsp lemon zest
  • 1 tsp black peppercorn
  • 1 tsp coriander seed


  • Place the coriander and peppercorns in a small skillet and toast over medium-high heat until fragrant. Grind in a mortar and pestle or spice grinder. Mix with sugars, salt, and zest.
  • Lay out enough plastic wrap to cover the salmon. Place half the salt mixture on the wrap. Place the salmon on top of the mixture and coat with the remaining salt mix. Wrap the salmon tightly, make sure the salmon is completely coated. Place the salmon in a container to catch any liquid that might escape. Weigh down the salmon and refrigerate for 12 hours and up to 2 days. Salmon should be firm but not hard. Rinse the salmon and pat dry. Slice thinly to serve. Store refrigerated in an airtight container.