By Paul Lampa & Chantal Payette - recipe & food styling

Photos By Vicky Lam

cured salmon

What brunch is complete without salmon?  Rather than buying a smoked salmon, try this delicious home-cured fish instead.


  • 2lb salmon filet boneless, skin on
  • 1/3 cup salt
  • 1/2 cup sugar
  • 1/4 cup coarse black pepper
  • 1 bunch dill, chopped


In a bowl, combine salt, sugar and black pepper and set aside.

With a tweezer, make sure all pin bones are removed.

Pat dry and remove all excess moisture.

In a deep pyrex dish, place . of the sat mixture on the bottom of the dish.

Sprinkle half of the chopped dill on top of salt mixture.

Place salmon skin side down in the dish.

Sprinkle remaining of the salt mixture on all exposed flesh.

Sprinkle remaining dill on the salmon.

Cover dish with cling wrap and place in refrigerator for 48hrs.

Once salmon is cured, wash all excess salt mixture and dill under running water.

Pat dry afterwards with paper towel, absorbing all extra moisture.

Slice thinly crosswise and enjoy.


Clear Tiplivestock agriculture and conventional fishing methods are hard on the environment.  Please choose sustainably raised, organic meat, poultry and seafood whenever possible.  Its better for you, it’s better for the earth.