Rozanne Gold's Swedish cured salmon

Rozanne Gold's Swedish cured salmon
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Recipe for chef Rozanne Gold's Swedish Cured Salmon. This ingeniously simple recipe takes only three ingredients to prepare, but packs a ton of flavor.


  • 3 pounds of salmon, preferably the center cut
  • 1/4 cup sugar
  • 1 1/2 cups freshly chopped dill, stems included
  • 1/4 cup kosher salt
  • 1 teaspoon fresh ground black pepper


  1. Remove all the small bones from the salmon with tweezers. Pat the fish dry. Rub the salmon flesh with 1/4 cup kosher salt, 1 teaspoon butcher-grind black pepper, the sugar and the chopped dill. Cover with plastic wrap. Weight down with a brick or other heavy object and refrigerate 48 to 72 hours.
  2. Before serving, scrape off the dill and seasonings. Slice on the bias as if it were smoked salmon.