• Cooking Time:
  • Servings: 12-14 (2 1/2 ounces)
  • Preparation Time:



  • 3-lb salmon fillet
  • 2 oz. lemon juice
  • Cure Mix:
  • 6 oz. salt
  • 3-6 oz. granulated sugar
  • 2 tbsp. cracked black pepper
  • 1 bunch rough chopped cilantro
  • 1 bunch rough chopped parsley
  • 1/2 lb. minced shallots
  • 3 oz. molasses
  • 1 tsp. cayenne pepper
  • 5 crushed bay leaves
  • 1/4 c. crushed coriander seed
  • 1/4 c. paprika
  • 1/4 c. ground black pepper


  • Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth. Brush with lemon juice.
  • Mix the cure ingredients and pack evenly over the salmon. Combine the cilantro, parsley, and shallot and pack evenly over the salmon.
  • Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.
  • Bring the molasses, cayenne, and bay leaves to a simmer. Remove from heat and cool. Brush evenly over the salmon. Blend the coriander, paprika, and black pepper. Press evenly over the salmon.
  • Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped ans stored for up to 1 week.

Categories: Fish  No Bake/Cook 
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