Treacle Cured Salmon


This fantastic paella recipe was kindly given to us by Jon-Robert Fell. Jon is Headchef at The Green Room Restaurant at Rosehill Theatre, Whitehaven, Cumbria. To follow Jon on Twitter click here


  • 1 side of Salmon with skin on
  • 80g Treacle, slightly warm
  • 1 teaspoon fennel seeds, crushed
  • 1 lemon, zested
  • 50g sea salt
  • 1 tablespoon English mustard
  • 2 teaspoons cracked black pepper
  1. Cover a tray that will fit in the fridge with a sheet of greaseproof paper
  2. Place the salmon on to the tray, skin side down
  3. Mix all of the ingredients together
  4. Pour the mix over the flesh of the salmon and coat well, massage in gently
  5. Cover with clingfilm and place into the fridge
  6. Leave for 3 days to cure
  7. Remove from fridge, pat with kitchen paper to remove excess moisture
  8. Slice thinly and serve
Approximate Time

30 mins prep plus 3 days curing


Serving Suggestions

Serve with a cream cheese and horseradish cream with brown bread, or with beetroot salad or just simply with a wedge of lemon.


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