Treacle cured salmon is one of those make-ahead treats that looks far more impressive than the effort it takes. You simply coat a side of salmon in a sweet, salty cure of treacle, sea salt, citrus and spice, then let the fridge do the work over a few days. The result is silky, deeply flavoured salmon you slice wafer-thin, and it never fails to draw a crowd at the table.
Why we love this
A make-ahead treat that looks far more impressive than the effort it takes, silky and deeply flavoured, it never fails to draw a crowd at the table.
What you'll need
Gather everything first, then the cooking feels calmer.
- 1 side of salmon, skin on
- 80g treacle, slightly warmed
- 50g sea salt
- 1 lemon, zested
- 1 tbsp English mustard
- 1 tsp fennel seeds, crushed
- 2 tsp cracked black pepper
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Line a tray that fits in your fridge with a sheet of greaseproof paper.
- 2
Lay the salmon on the tray, skin side down.
- 3
Mix all the remaining ingredients together into a thick, dark paste.
- 4
Spread the cure over the flesh of the salmon, coating it well and massaging it in gently.
- 5
Cover with cling film and place in the fridge.
- 6
This is lovely with brown bread, a wedge of lemon, capers, cucumber and a few soft herbs, or simply a small bowl of dressed leaves. A little orange zest alongside the lemon, or a sprinkle of fresh dill into the cure, makes a beautiful addition if you fancy it. Once cured, keep it well wrapped in the fridge and slice as you go over the following few days.
Serve it with
Slice it wafer-thin and serve with brown bread, a wedge of lemon, capers and cucumber, or simply a small bowl of dressed leaves.
Common questions
- How long does treacle cured salmon take to cure?
- This recipe cures over 3 days in the fridge, which gives you a firm, silky texture and a deep, sweet-salty flavour right through the fish. A shorter cure of a day or two gives a softer, milder result if you prefer.
- Is cured salmon safe to eat without cooking?
- Yes. The salt and treacle draw out moisture and effectively cure the fish rather than cooking it with heat. For peace of mind with raw preparations, use very fresh salmon and either buy sushi-grade or freeze it for a couple of days beforehand to be safe.
- How do I slice cured salmon thinly?
- A long, sharp knife is your friend here. Slice at a shallow angle, drawing the blade away from the skin in long, smooth strokes to get those lovely fine slices. Pat the surface dry first so the knife glides cleanly.
- What does treacle cured salmon taste like?
- It's rich and silky, with a gentle sweetness from the treacle balanced by the salt, a little warmth from the mustard and pepper, and a fresh lift from the lemon and fennel. Think of it as a darker, more interesting cousin of classic gravadlax.
- Can I freeze it?
- Yes, cured salmon freezes well. Slice it first, layer between sheets of greaseproof paper and freeze in portions, then defrost in the fridge when you need it.
