I absolutely love this recipe because it turns fresh salmon into the most flavorful, melt-in-your-mouth delight, and there’s something so rewarding about curing it yourself. Plus, the zesty hints of lemon and orange paired with the unique kick of ouzo make it an unforgettable dish with a deliciously modern twist!
Ouzo Cured Salmon is a delightful fusion of Mediterranean flavors with a hint of Greek allure. I love how the liquorice notes of ouzo enhance the fresh salmon.
The coarse sea salt and granulated sugar create a perfect curing mixture. The lively zest of lemon and orange balance the mixture beautifully.
The addition of dill and fennel seeds gives an aromatic finish. While crushed black peppercorns add just the right amount of kick.
This dish is rich in omega-3 fatty acids and provides a wonderful protein source.
Ingredients
Salmon carries a large portion of omega-3 fatty acids, vital to the preservation of heart health.
Ouzo: Anise-flavored spirit with a unique aromatic profile.
Coarse Sea Salt: Vital for preservation, it extracts moisture and boosts taste.
Sugar, in its most basic crystalline form, is a sweet substance that has a way of making friends (and therefore, it is often a favorite).
It has a way of working with the components of food in making the whole thing come together all slick and tasty.
Granulated sugar is not the only form sugar can take in the making of a dish, but it is the most common.
Lemon Zest: Gives a clean, fresh, citrus scent with antioxidant benefits.
Zested Orange: Contributes a sweet, citrusy fragrance, abundant in vitamin C and conducive to sharing.
Black Peppercorns, Crushed: A spicy kick and deep flavor.
Dill: Presents a sharp, faintly sugary taste and is loaded with vitamin A and C.
Seeds of fennel: Impart an essence that is distinctly sweet, with a licorice-like note.
Ingredient Quantities
- 500g (about 1 lb) fresh salmon fillet, skin on
- 50ml (about 1.7 oz) ouzo
- 100g (about 1/2 cup) coarse sea salt
- 100g (about 1/2 cup) granulated sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon crushed black peppercorns
- 1 tablespoon dill, finely chopped
- 1 tablespoon fennel seeds, lightly crushed
Instructions
1. Wash the salmon fillet in cold water and dry it with paper towels. Make sure the fillet is still covered with skin.
2. Combine the coarse sea salt, granulated sugar, lemon zest, orange zest, crushed black peppercorns, finely chopped dill, and lightly crushed fennel seeds in a medium bowl.
3. Put a sizable square of plastic wrap on a clean work surface. Sprinkle a third of the mixture of salt and sugar in the very middle of the plastic.
4. Pour half of the ouzo on both sides of the salmon fillet and place the salmon, skin side down, on top of the mixture on the plastic wrap.
5. Pour the remainder of the ouzo over the top of the salmon. Cover it with the rest of the salt and sugar mixture, ensuring an even coating all over.
6. Wrap the salmon fillet tightly in plastic wrap, making sure there is no leakage. The dish or tray must be rimmed to catch any liquid that may seep out during the curing process.
7. Place a weighted object, like a small pan or cans, on top of the salmon, which should be wrapped in plastic, to push the cure mix into the fish.
8. The salmon must be refrigerated for a period of 36 to 48 hours, and it should be turned over not far into the process when it is half-cured. This allows the fillet not only to be thoroughly cured by the time it is ready to serve but also to be evenly cured throughout.
9. Once the salmon is fully cured, unwrap it and wash off the salt and sugar mixture under cold, cold running water. Use paper towels to dry the fish, inside and out, until not a single droplet of moisture can be found anywhere on the fillet.
10. Cut the salmon into thin slices at an angle, beginning at the tail end. Serve the salmon as you choose; it is excellent with bread and cream cheese or, for a very Scandinavian touch, with a salad. Any part of the salmon not served the first day can be refrigerated for up to a week; it is still good after five days.
Equipment Needed
1. Medium bowl
2. Measuring cups and spoons
3. Grater or zester
4. Knife
5. Cutting board
6. Plastic wrap
7. Rimmed dish or tray
8. Small pan or cans (as weights)
9. Refrigerator
10. Paper towels
11. Large spoon or spatula
12. Cold water source (sink)
13. Slicing knife (for thin cuts)
FAQ
- What type of salmon should I use for this recipe?Select a fresh, top-notch salmon fillet that has the skin still attached. For best flavor, opt for wild-caught salmon, but if that’s not available, you can use farmed salmon instead.
- Why do I need to keep the skin on the salmon?The skin assists in safeguarding the fragile meat during curing, and it makes the whole muscle easier to work with. It adds flavor and function, helping with the aesthetics of slicing.
- Can I substitute anything for ouzo if I don’t have it?While ouzo provides a distinct anise flavor, if you cannot find it, you can use Pernod or any other liqueur that has a similar flavor profile. So, in the following recipe, you can either use ouzo or a substitute.
- How long should I cure the salmon?Cure the salmon for approximately 24 to 48 hours, based on how intense you want the flavor and how you want the texture. It will become firmer and more flavorful the longer it sits.
- How do I know when the salmon is ready?The salmon is prepared when it has a firm consistency. Slicing into it from the thicker end, you can check if the texture meets your specifications. Also, the salmon should not feel soft in any area. On the contrary, all parts should hold their shape.
- How should I store the cured salmon?Following the cure, wash and dry the salmon thoroughly and then wrap it securely in plastic. It can be kept in the refrigerator for 5 days, or longer, in the freezer.
- What are some serving suggestions?Cured salmon with ouzo can be sliced very thinly and served with crisp rye bread, or with fresh salad greens, or with both, as an appetizer or light meal. It is equally good served with a soft herbed cheese (like goat cheese) or with crème fraîche. This preparation of salmon is also delicious atop the breakfast staple latkes.
Substitutions and Variations
- If ouzo is unavailable, you can substitute it with an equal amount of vodka or gin.
- For coarse sea salt, kosher salt can be used as an alternative.
- If you don’t have granulated sugar, brown sugar can be used for a slightly different flavor.
- Instead of zest of an orange, you could use the zest of a grapefruit for a more aromatic citrus note.
- If dill is not available, fresh tarragon can be used for a different herbal flavor.
Pro Tips
1. Use Fresh, High-Quality Salmon: Start with the freshest salmon fillet you can find for the best flavor and texture. Wild-caught salmon is generally preferred for this type of curing.
2. Ensure Even Coating: When applying the salt and sugar mixture, make sure it is evenly distributed over the salmon to ensure consistent curing. Pat it gently but firmly onto the fish for full coverage.
3. Monitor Curing Time: Depending on the thickness of the salmon fillet, curing times may vary. Check the texture at 36 hours; it should feel firmer. If it’s not firm enough, extend the curing time to 48 hours.
4. Adjust Flavors to Taste: Before wrapping the salmon, taste the salt, sugar, and spice mixture to adjust the balance if necessary. Consider adding more dill or adjusting the amount of lemon and orange zest to suit your preference.
5. Vacuum Seal for Best Results: If possible, use a vacuum sealer instead of plastic wrap. This helps to create an airtight seal and ensures the curing process is more effective, leading to a richer flavor and firmer texture.
Ouzo Cured Salmon Recipe
My favorite Ouzo Cured Salmon Recipe
Equipment Needed:
1. Medium bowl
2. Measuring cups and spoons
3. Grater or zester
4. Knife
5. Cutting board
6. Plastic wrap
7. Rimmed dish or tray
8. Small pan or cans (as weights)
9. Refrigerator
10. Paper towels
11. Large spoon or spatula
12. Cold water source (sink)
13. Slicing knife (for thin cuts)
Ingredients:
- 500g (about 1 lb) fresh salmon fillet, skin on
- 50ml (about 1.7 oz) ouzo
- 100g (about 1/2 cup) coarse sea salt
- 100g (about 1/2 cup) granulated sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon crushed black peppercorns
- 1 tablespoon dill, finely chopped
- 1 tablespoon fennel seeds, lightly crushed
Instructions:
1. Wash the salmon fillet in cold water and dry it with paper towels. Make sure the fillet is still covered with skin.
2. Combine the coarse sea salt, granulated sugar, lemon zest, orange zest, crushed black peppercorns, finely chopped dill, and lightly crushed fennel seeds in a medium bowl.
3. Put a sizable square of plastic wrap on a clean work surface. Sprinkle a third of the mixture of salt and sugar in the very middle of the plastic.
4. Pour half of the ouzo on both sides of the salmon fillet and place the salmon, skin side down, on top of the mixture on the plastic wrap.
5. Pour the remainder of the ouzo over the top of the salmon. Cover it with the rest of the salt and sugar mixture, ensuring an even coating all over.
6. Wrap the salmon fillet tightly in plastic wrap, making sure there is no leakage. The dish or tray must be rimmed to catch any liquid that may seep out during the curing process.
7. Place a weighted object, like a small pan or cans, on top of the salmon, which should be wrapped in plastic, to push the cure mix into the fish.
8. The salmon must be refrigerated for a period of 36 to 48 hours, and it should be turned over not far into the process when it is half-cured. This allows the fillet not only to be thoroughly cured by the time it is ready to serve but also to be evenly cured throughout.
9. Once the salmon is fully cured, unwrap it and wash off the salt and sugar mixture under cold, cold running water. Use paper towels to dry the fish, inside and out, until not a single droplet of moisture can be found anywhere on the fillet.
10. Cut the salmon into thin slices at an angle, beginning at the tail end. Serve the salmon as you choose; it is excellent with bread and cream cheese or, for a very Scandinavian touch, with a salad. Any part of the salmon not served the first day can be refrigerated for up to a week; it is still good after five days.
