This cured salmon is simple, salt forward, and incredibly silky. Slice it thin and pile it onto bagels or warm bread for an easy, impressive bite.
This recipe leans into bold, citrus flavor while still following a traditional salt cure method. For a classic gravlax recipe, try my Scandinavian Salmon Gravlax next.
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Cured salmon always feels a little special to me. It transforms a simple fillet into something luxurious with very little effort. Thinly sliced, it becomes a stunning, delicious topping for bagels, toast, rice bowls, or even a simple salad. Once you make it yourself, it’s hard to go back to store-bought.
Why This Recipe Works
- Customized Flavor – The yuzu kosho, grapefruit zest, and shichimi togarashi bring a layered, Asian-inspired profile that sets this apart from traditional gravlax. It’s bright, savory, and slightly spicy without overpowering the salmon.
- Anytime Treat – Salt cured salmon isn’t just for brunch. Serve it at breakfast, layer it into a lunch sandwich, or build a light dinner around it for something that feels elevated without extra work.
- Better Homemade – Making cured salmon at home is far more affordable than buying it pre-sliced, and the technique is straightforward. A simple salt cure and a little patience are all it takes to create something impressive.
What is Cured Salmon?
Cured salmon, also known as gravlax, is fresh salmon that is preserved using a mixture of salt and sugar to draw out moisture and concentrate its flavor. The fish is seasoned, wrapped, and refrigerated until it firms up, then sliced thin and served without cooking. In this recipe, the traditional cure is paired with citrus and Japanese-inspired spices for a more modern twist.
Tools You’ll Need
- Saran Wrap
- ¼ Baking Sheet or Casserole Dish
- Two 1 Pound Flat Weights
Ingredients You Will Need for Yuzu-Cured Salmon
Here is a breakdown of what you will need to make cured salmon. For actual measurements, see the recipe card at the end of this post.
- Sushi-grade salmon – I always use high-quality, sushi-grade salmon since this recipe isn’t cooked. Look for a fresh fillet with vibrant color and firm texture.
- Kosher salt – Diamond Crystal kosher salt is my preference because it’s lighter and more forgiving than other brands. If you use a different salt, you may need to adjust the amount slightly.
- Granulated sugar – The sugar balances the salt and helps draw out moisture. It also adds a subtle sweetness that rounds out the final flavor.
- Yuzu kosho – This is where the personality comes in. It adds citrus heat and depth without overwhelming the salmon.
- White grapefruit zest – The zest brings brightness and a clean citrus note that cuts through the richness of the fish.
- Shichimi togarashi – This Japanese spice blend adds gentle warmth and complexity. It’s not overly spicy, but it gives the cure a layered finish.
How To Cure Salmon
Below is a summary of how to make cured salmon. For a complete and detailed list of steps, see the recipe card at the end of this post.
Mix the Cure
In a small bowl, combine the salt, sugar, yuzu kosho, shichimi togarashi, and grapefruit zest. I like to pinch the mixture between my fingers to make sure the yuzu kosho is evenly distributed throughout. This step ensures every part of the salmon is seasoned properly.
Prep the Salmon
Pat the salmon dry to remove any excess moisture. Lay two long pieces of plastic wrap in a cross shape on a clean surface, then spread about one-third of the cure in the shape of the fillet. Place the salmon skin-side down on top.
Coat and Wrap
Cover the top of the salmon with the remaining cure, pressing gently so it adheres. Wrap it tightly, making sure there are no air pockets. For this cured salmon recipe, a tight seal helps draw out moisture evenly.
Weigh and Refrigerate
Place the wrapped salmon in a baking dish and set something heavy on top, like cans or small weights. Refrigerate for 24 to 36 hours, flipping every 12 hours to keep the cure balanced. If the fillet is thicker, allow a little more time, but no more than three days.
Rinse and Slice
Once cured, unwrap the salmon and rinse off the excess cure. Pat it dry thoroughly, then use a sharp knife to slice thinly against the grain at a 45-degree angle. Serve right away or store in an airtight container for up to four days.
Tips and Tricks
- Use a sharp, thin knife. A long, flexible knife makes it much easier to slice the salmon cleanly and evenly. Cut at a 45-degree angle and glide the blade in one smooth motion rather than sawing back and forth.
- Keep everything tightly wrapped. Air pockets can cause uneven curing and dry spots. Press the plastic wrap firmly around the fish so the cure stays in full contact the entire time.
- Rinse and dry thoroughly before slicing. After curing, rinse off the excess salt mixture and pat the salmon completely dry. Any leftover cure or surface moisture can make the texture gummy and overly salty when sliced.
Cure Times
The length of time you cure the salmon will affect both texture and intensity. At 24 hours, the salmon will be lightly cured with a softer bite. Around 36 hours is the sweet spot for balanced flavor and a firmer texture, while curing up to 3 days will yield a more concentrated result depending on thickness.
Salt to Sugar Ratio
Proper balance is key when curing salmon. A general guideline is to use about 15% of the salmon’s weight in salt and sugar combined, which ensures the fish is seasoned without becoming overly salty. This recipe is already measured for you, so there’s no need to calculate anything — just follow the quantities as written.
How to Serve Cured Salmon
Serve cured salmon on a toasted bagel with cream cheese, or layer it over warm rice with a sprinkle of furikake for something different. You can also use it to make simple hand rolls at home for an easy, sushi-inspired bite, or pair it with my Din Tai Fung Cucumber Salad recipe for a crisp, refreshing contrast. For something minimal, slice it thin and serve it drizzled with olive oil and a pinch of flaky salt.
Frequently Asked Questions
Is cured salmon raw?
Cured salmon is not cooked, but it is preserved through a salt and sugar curing process that draws out moisture and firms the flesh. While it remains technically uncooked, the curing method changes its texture and flavor.
Is lox the same as cured salmon?
Lox is a type of cured salmon, but not all cured salmon is lox. Traditional lox is salt-cured and typically not seasoned with sugar or spices, whereas gravlax and other cured salmon recipes often include additional flavorings.
How do I know when the salmon is done curing?
The salmon should feel firmer to the touch and slightly darker in color after curing. When pressed gently, it shouldn’t feel mushy, and the flesh should slice cleanly with a sharp knife. If it still feels very soft after 24 hours, allow it to cure a bit longer.
Looking for More Salmon Recipes?
- Salmon Poke Bowl
- Sheet Pan Salmon
- Salmon Onigiri
- Coconut Curry Salmon
- Salmon Bowl
- Smoked Salmon Tartare
- Salmon Rice Bowl
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Cured Salmon Recipe
Equipment
- saran wrap
- ¼ Baking Sheet or Casserole Dish
- 2 1 Pound Flat Weight
Ingredients
- ½ pound sushi-grade salmon, 1½-inch thick, skin on
- ¼ cup kosher salt, Diamond Crystal
- ¼ cup granulated sugar
- 1¼ teaspoons yuzu kosho
- ¾ teaspoon white grapefruit peel, zested
- ½ teaspoon shichimi togarashi
Instructions
- Combine salt, sugar, yuzu kosho, shichimi togarashi and grapefruit zest. Pinch with your fingers to ensure yuzu kosho is dispersed throughout the mixture.
- Pat dry salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one another like a cross. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon.
- Place the salmon–skin side down–on top of the mixture, then pour the remaining salt mixture on top. Top with remaining dill.
- Wrap tightly, making sure there are no air pockets. Place in a ¼ baking sheet or casserole dish. Carefully top with heavy cans or if you have, ankle weights as this will encourage release of moisture.
- Place in the refrigerator for 24 – 36 hours – with 36 hours being the "sweet spot" – flipping every twelve hours. The salmon pictured is about 1½ inches thick and I cured it for 36 hours. If your salmon fillet is thicker, then you will want to cure it for longer, but for no longer than 3 days.If you notice liquid pooling in the baking sheet, that's to be expected.
- Remove the saran wrap and rinse cured salmon. Pat dry. Using a sharp knife, thinly slice against the grain and at a 45° angle.
- Serve with a toasted bagel topped with cream cheese.
- Place leftover gravlax in a airtight container for up to 4 days.
