My Simple Homemade Cured Salmon

Perfect for Crackers & Cozy Nights In

There’s something very satisfying about making cured salmon at home. It sounds fancy, like something you’d order at brunch, but it’s surprisingly simple—and once you do it once, you’ll wonder why you ever paid extra for it.

This cured salmon recipe has become one of my favorite “make ahead” treats. It’s perfect for crackers, bagels, or honestly just standing at the counter grabbing “one more bite.”

As an Amazon associate, I am may earn commissions.

Why I Love Making Cured Salmon at Home

It looks impressive with very little effort You control the salt, sweetness, and herbs It keeps well in the fridge It instantly elevates snacks and appetizers

Plus, it makes your kitchen feel a little gourmet without being stressful—which is very much my vibe.

The Flavor Profile

This version is:

Lightly salty Fresh and citrusy Herb-forward thanks to dill Clean, silky, and not overpowering

It’s not smoked—just cured—so the salmon stays tender and vibrant.

Ingredients I Use

I keep this recipe intentionally simple:

• Fresh salmon (skin on works great)
• Kosher salt
• Sugar (white or a mix of white and brown)
• Fresh dill
• Optional: citrus zest (lemon or grapefruit)

That’s it. No special equipment, no obscure ingredients.

How I Cure the Salmon

I walk through this step-by-step in the vlog, but here’s the general process:

1. Mix the cure
2. Combine salt and sugar in a small bowl.
3. Prep the salmon
4. Place the salmon on plastic wrap or parchment, skin-side down.
5. Apply the cure
6. Generously coat the flesh with the salt-sugar mixture.
7. Add dill & citrus Press fresh dill (and zest if using) into the surface.
8. Wrap & rest Wrap tightly and refrigerate for 24–36 hours, flipping once halfway through. Rinse & slice Rinse off the cure, pat dry, and slice thinly.

That’s it. The fridge does all the work.

How I Like to Serve It

My favorite way is exactly what you see here:

• Crisp crackers
• A generous slice of cured salmon Fresh dill on top
• Other great options:
  • Bagels with cream cheese
  • Toasted sourdough
  • Scrambled eggs
  • Charcuterie boards

It’s incredibly versatile.

Other Ways I Can Use Cured Salmon

Breakfast / Brunch

• Cured salmon toast

  • Toasted sourdough, cream cheese or labneh, cured salmon, lemon, dill

• Bagel board for one

  • Half bagel, salmon, capers, red onion, cucumber

• Soft scrambled eggs + cured salmon

  • Add at the end so it barely warms

How to: 

• A  cozy breakfast, easy lunch, or meal repeater posts

Lunch (very on-brand for you)

• Salmon grain bowl

  • Rice, quinoa, or farro + salmon + cucumber + avocado

• Salmon salad plate

  • Mixed greens, olive oil, lemon, flaky salmon

• Open-faced sandwich

  • Rye or toast, butter, salmon, pickled onion

How to: 

• tinned fish capsule lunches

• portable lunches

• no-cook lunches

Snack / Appetizer 

• Cured salmon dip

  • Chop salmon, cream cheese, lemon, dill

• Crackers + salmon + butter

• Cucumber rounds with salmon

How to: 

• entertaining posts

• snack boards

• anything “easy hosting” or “low effort”

Dinner (low effort)

• Pasta with cured salmon

  • Creamy or olive-oil based

• Warm potatoes + cured salmon

  • Very Nordic, very cozy

• Salmon added to salad

  • Treat it like prosciutto

How to: 

• cozy dinners

• simple weeknight meals

How I Use Cured Salmon During the Week

• My Capsule Lunches

• Easy Protein Add-Ins I Keep on Hand

Why This Is a Go-To Recipe for Me

This is one of those recipes that: Feels special but isn’t complicated Works for guests or solo snacking Makes everyday food feel intentional

My Other Easy to Make Recipes

No-Thaw Fried Catfish (Straight From the Freezer)

The Cozy Salmon Skin Bowl I Make From Leftovers (Inspired by My Favorite Sushi Order)

Fresh & Spicy Summer Salad: Cucumber & Crab with Avocado

Simple Cured Salmon

There’s something very satisfying about making cured salmon at home. It sounds fancy, like something you’d order at brunch, but it’s surprisingly simple—and once you do it once, you’ll wonder why you ever paid extra for it.

Print Recipe Pin Recipe

Prep Time 2 days d

Course Appetizer

Cuisine Mediterranean

Ingredients

  

• Fresh salmon skin on works great
• Kosher salt
• Sugar white or a mix of white and brown
• Fresh dill
• Optional: citrus zest lemon or grapefruit

Instructions

 

• Mix the cure
• Combine salt and sugar in a small bowl.
• Prep the salmon
• Place the salmon on plastic wrap or parchment, skin-side down.
• Apply the cure
• Generously coat the flesh with the salt-sugar mixture.
• Add dill & citrus Press fresh dill (and zest if using) into the surface.
• Wrap & rest Wrap tightly and refrigerate for 24–36 hours, flipping once halfway through. Rinse & slice Rinse off the cure, pat dry, and slice thinly.

Keyword cured salmon