Herb-Cured Salmon

By Morgan Modica

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Herb-Cured Salmon

*photography by Kate Zimmerman 

Herb-Cured Salmon

Serves 2-4

Herb-Cured Salmon

By Camille Styles


  • 2 to 3 pound salmon filet with skin
  • 3/4 cup kosher or coarse sea salt
  • 1/2 cut light brown sugar
  • 10 to 15 sprigs of fresh dill
  • 5 sprigs of fresh tarragon
  • 15 to 20 sprigs of fresh cut thyme
  • Zest of o one lemon
  • Zest of one orange
  • One table spoon of mustard seeds
  • One table spoon of fennel seeds


  1. In a small mixing bowl, prepare your curing mixture by combining salt, sugar, citrus zests, and spices.
  2. Place salmon filet on a large piece of plastic wrap on a counter surface.
  3. Sprinkle half the curing mixture evenly on the salmon.
  4. Lay your fresh-cut herbs on top of the salmon followed by sprinkling the remaining curing mixture on the herbs.
  5. Cover the filet with an additional plastic sheet and then wrap into a tight package.
  6. Refrigerate for 24 hours, flipping at least once.
  7. After 24 hours, unwrap the salmon and rinse off the curing mixture under cold water.
  8. Pat dry and allow the salmon to rest at least one hour in the refrigerator before cutting into it.
  9. Cut thinly with a sharp slicing knife and enjoy.