Cured Salmon: Recipe



pastrami cured salmon recipe



pastrami cured salmon recipe



RECIPES | Cured salmon is something that’s so simple to make at home, and the result is a textural and flavour delight. It’s healthy and super versatile – able to be used in a wide variety of recipes.

Preparation Time: 15 minutes / Curing Time: 2 days / Serves: 2-4


  • 300g sashimi grade salmon fillet, skin removed
  • 25g salt
  • 25g brown sugar
  • 1/4 tsp fennel seeds
  • 6 Juniper berries
  • 3 black peppercorns
  • 30g banksia honey
  • 1 bay leaf
  • 20ml water


  1. Mix together the sugar and salt.
  2. Generously coat both sides of the salmon with the sugar and salt mixture and tightly wrap the fillets in cling film.
  3. Place the fish in the fridge for 24 hours.
  4. Remove the fish from the cling film, rinse off the sugar and salt, and pat dry.
  5. Set the salmon aside.
  6. Place the juniper, peppercorns, fennel seeds and bay leaves in a pan and lightly toast for 2-3 minutes.
  7. Add the honey and water to the spices and bring to a simmer.
  8. Remove from the heat and allow it to cool.
  9. Once the glaze is cool, coat the salmon on both sides, and place in the fridge overnight lightly covered in cling film.
  10. Slice the salmon thinly and serve cold.


If you are not a fan of the spices used above you can use any herbs/spices that take your fancy. Feel free to experiment!

Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.


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