Coriander Citrus Cured Salmon

Serves: 6 - 8 people

Difficulty: Easy

Have you ever tried to cure your own salmon? It’s very easy and you can really play around with flavours. I love the crunch of lightly crushed coriander seeds, which work fantastically well in this recipe.

Serve with this refreshing lemon and herb cream to impress.


  • 1 tablespoon sea salt (I love Maldon)
  • 1 tablespoon caster sugar
  • zest of ½ lemon
  • zest of ½ orange
  • ½ teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1 beetroot, peeled and grated
  • 400g top quality thick cut salmon fillet, skin removed and pin boned (ask your fishmonger to do this)
  • 1 teaspoon Dijon mustard
  • 3 tablespoons fresh coriander leaves, finely chopped
  • Lemon herb cream:
  • 150 ml crème fraiche or thick greek yoghurt
  • 1-2 teaspoons Dijon mustard
  • zest and juice of ½ lemon
  • good squeeze of honey
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon capers, squeeze out the brine and roughly chop
  • extra capers, for garnish
  • micro herbs, for garnish (optional)


1. In a pestle and mortar roughly grind together the sea salt, sugar, lemon and orange zest, coriander seeds and fennel seeds.

2.  Add to the beetroot and scrunch together. Squeeze out the juice and spread the mixture well over both sides of the salmon before wrapping tightly in cling film. I like to double wrap it.

3.  Lay on a flat baking tray and place another board or tray on top. Weigh down with a few tins and pop in the fridge for at least 24 hours (but no more than 48 hours or it will taste too salty).

4.  Remove from the fridge and wipe off the citrus cure.

5.  Mix the mustard with 1 teaspoon of water and spread all over one side of the fillet.

6.  Press the chopped coriander on so that they stick well.

7.  Wrap again in cling film (double wrap if you wish) and weigh down as before. Pop in the fridge for a few hours or overnight if you have time.

8.  Just before serving remove the salmon from the fridge and slice on an angle. You can cut it as thick or as thin as you like.

9.  Make the lemon herb cream. Mix all the ingredients together and taste. Adjust the seasoning, remembering not to make it too salty as the salmon is already seasoned.

10.  Serve the salmon scattered with extra capers, micro herbs (if using) and lemon herb cream.

Anjali’s Tip: I like to serve mine with some extra earthy beetroot. Simply peel another beet and slice using the veggie peeler. Toss is a little olive oil, black pepper and a tiny squeeze of honey.

Keely| July 31, 2013 at 10:18 am

A beautiful recipe! Loved it, thank you so much for sharing Anjali!

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