Chef Tom Recommends: Citrus Cured Salmon

Chef Tom Recommends: Citrus Cured Salmon

I love cured Salmon. Always buy wild when available. It really makes the difference. Cured Salmon is great on Salads, toasted breads with a creamy cheese, or just by itself.


  • 2 cups finely chopped mixed herbs (parsley, dill, tarragon, chervil, chives)
  • 1 cup of Kosher Salt
  • 1/2 cup Sugar 
  • Zest of 2 lemons
  • Zest of 2 limes
  • Zest of 2 Oranges
  • Zest of 1 Grapefruit
  • 1.5 lbs of Wild Salmon Fillet


Combine the chopped herbs with the salt, sugar and all of the citrus zests into a bowl and mix well.

Put a large piece of plastic wrap down and sprinkle half of the cure mixture down on the plastic. Place the salmon fillet down on top of the cure, then rub the top of salmon with the remaining cure. Wrap it tightly in the plastic wrap and refrigerate for 2 days.

Unwrap the Salmon and brush off and discard the herb mixture. Blot off any excess moisture with paper towels then place salmon in the refrigerator uncovered for 2 hours. Thinly slice, serve, and enjoy.