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Citrus-Cured Salmon with Fennel Slaw

Yields6 ServingsPrep Time25 minsTotal Time25 mins

This Nordic-inspired starter features fresh salmon fillet cured with salt, sugar, and aromatic citrus zest. After curing for a day or two in the fridge, the salmon is thinly sliced and served with a crisp, anise-scented fennel slaw. It’s clean, flavorful, and visually stunning—ideal for holiday spreads, brunch boards, or refined appetizers.

Citrus-Cured Salmon with Fennel Slaw

For the Citrus-Cured Salmon
 1 lb skin-on center-cut salmon fillet, pin bones removed
 ¼ cup kosher salt
 ¼ cup sugar
 Zest of 1 orange
 Zest of 1 lemon
 Zest of 1 lime
 1 tsp crushed pink peppercorns (optional, for floral spice)
 Small bunch of fresh dill, chopped
 Plastic wrap or parchment + a dish for weighing down the fish
For the Fennel Slaw
 1 large fennel bulb, fronds reserved and bulb thinly sliced
 Juice of 1 lemon
 2 tbsp extra virgin olive oil
 Salt and freshly cracked black pepper
 Optional: ½ tsp honey or maple syrup
 Optional: shaved radishes or cucumber for color
Cure the Salmon
1

  1. Prep the cure mix: Combine salt, sugar, all citrus zest, pink peppercorns, and chopped dill in a bowl.

  2. Apply to salmon: Place the salmon skin-side down on a large piece of plastic wrap. Press the cure mix evenly over the top and sides.

  3. Wrap & press: Tightly wrap the salmon in plastic, place it in a shallow dish, and set a flat plate with light weight (like a can or small bag of beans) on top to press.

  4. Refrigerate: Cure in the fridge for 36–48 hours, flipping once halfway through. The longer it cures, the firmer and more intense the flavor.

  5. Unwrap & rinse: When ready, unwrap the salmon and rinse off the cure under cold water. Pat very dry with paper towels.

Prepare the Fennel Slaw
2

  1. Trim the fennel: Cut off the fronds and stalks (save fronds for garnish). Halve the bulb and slice thinly using a mandoline or knife.

  2. Toss dressing: In a bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper, and honey/maple if using.

  3. Dress the slaw: Toss fennel (and optional cucumber or radish) in dressing. Let sit for 10–15 minutes to soften slightly.

Assemble & Serve
3

  1. Slice salmon: Using a sharp knife, slice salmon thinly on a diagonal bias, removing from the skin if desired.

  2. Plate: Arrange slices in rosettes or layers on a platter. Add a mound of fennel slaw on the side or nestle on top.

  3. Garnish: Top with reserved fennel fronds, extra dill, citrus zest curls, or microgreens.

 

Serve chilled, with toast points or crispbreads.

Tips for Success
4

  • Use very fresh salmon—ask your fishmonger for sushi- or sashimi-grade, if possible.

  • Don’t overcure—too long and it can become overly salty or tough.

  • Mandoline magic: Use it for perfect, paper-thin fennel slices.

  • Make ahead: Salmon can be cured up to 3 days in advance and lasts up to 5 days after curing when kept cold and sealed.

Variations
5

  • Add gin to the cure for a botanical twist.

  • Spice it up with crushed coriander seed or a touch of chili flake.

  • Use blood orange or grapefruit zest for dramatic color and deeper citrus tone.

  • Swap in pickled fennel or add caper berries for briny balance.

Suggested Pairings
6

  • Serve with: Toasted rye or pumpernickel bread, crisp crackers, or blinis

  • Drink: Dry sparkling wine, aquavit, or a citrusy gin & tonic

  • Occasion: Brunch, appetizer course, New Year’s, or Mother’s Day spread

Nutrition Facts

6 servings

Serving size