Thai Curry Cured Salmon

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Credit: Daniel Goulet, CEC
Sizzle, Fall 2009


1 salmon fillet, skin on

Cure Mix (yield 4 lbs)
2 bay leaves
4 garlic cloves
1 bunch cilantro
5 kaffir lime leaves
1/4 cup minced galangal
2 T. red curry paste
2 T. green peppercorns
1/2 bunch fresh parsley
3 shallots
1/4 cup fresh thyme
1 lb. kosher salt
1/2 lb. sugar


1) Mise en place ingredients.

2) Using food processor, pulse ingredients. Mix in sugar and salt; set aside.

3) Prepare salmon for cure by trimming belly fat. Remove pin bones. To allow an even cure, score skin in five or six places, being careful not to cut flesh.

4) Sprinkle small amount of cure in bottom of hotel pan. Lay salmon on top; pack remaining cure on top. Cover with plastic wrap. Let salmon rest in refrigerator for 48 hours.

5) Remove salmon from pan; gently scrape off cure. Clean cure off salmon; wipe with dry towel. Allow to air-dry. Slice salmon thinly and consistently, keeping knife at a 30-degree angle. Line up slices on parchment rectangles.

6) Once salmon is portioned and sliced, plate with appropriate garnishes, such as pickled baby pearl onions or cucumber ribbon with kiss peppers.


Main Dish, Seafood, Sizzle

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