Quick Cured Salmon

Quick Cured Salmon

Chef John

"You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme."
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2 h 15 m servings 272 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 11458 mg
  • 458%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.
  2. Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
  3. Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the curing ingredients. The actual amount of the cure consumed will vary.


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Fantastic dish. I followed the recipe and added dried dill from the garden last year after the cure. Very nice.

I was a bit skeptical to try this, but it turned very good. Next time I'll add more smoked paprika and maybe some liquid smoke to further infuse the smoked flavor.

Tried recipe as listed. Sprinkled fresh dill on salmon before refrigerating. A bit of lemon juice on it before serving is wonder.

I love to experiment with making sushi at home, but the raw fish part makes me nervous. This recipe let us have that velvety smooth texture we love in salmon sushi without the raw fish. I onl...

I love this! Fantastic recipe!

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