Making Our Traditional Christmas Dill Cured Salmon

Today we picked up our Christmas orders from local fish and poultry shops. We have an excellent fish shop where they stock fresh, and not frozen Tasmanian salmon, and prepare any cut you ask. I usually cure salmon with the mixture of salt, sugar and black pepper, but for Christmas I always use fresh dill to make it extra special.


I ask to have 1/3 of the fillet from the middle, and trimmed salmon belly because the fish was quite large. I mixed 5 serving spoons of Saxa Sea Salt, 2 serving spoons of granulated sugar and 1 tea spoon of coarsely grinded black pepper to make the mixture for cure.

  • wash salmon fillet,  completely dry it with paper towel squares
  • prepare a long piece of glad wrap on a flat surface
  • spread salt, sugar and pepper mixture on another flat surface
  • dip both sides (skin side first) of the fillet in curing mixture, allow it to take as much mixture as stays on the fillet


  • place the fillet on glad wrap, skin side down
  • use washed and dried fresh dill on the top of the fillet


  • close glad wrap from top to bottom and from the sides
  • use another piece of glad wrap to make a tight fillet parcel
  • place covered salmon fillet in low glass or ceramic tray, place some weight on top (package of rice or lentils will do the job)
  • keep fillet parcel at room temperature till evening


  • refrigerate overnight
  • in the morning wash excess salt, dry the fillet and slice
  • salmon is ready to eat and will keep its perfect fresh taste for 4, maximum 5 days
  • excess of sliced salmon can be frozen and defrosted once, without the loss of taste and freshness

Update photos of cured sliced salmon tomorrow. See and read about this process in detail here

It was a large piece of fillet. After slicing and leaving cured salmon for tomorrow’s lunch, I have frozen 3 separate parcels.


We tried dill salmon on a piece of Chia bread from Well and Good, baked as baguette. This time fresh dill was very fragrant and its flavour was evident in salmon. I have to say that this particular fillet was from salmon, probably too big to cure. Flesh from the back was too thick and had too much fat to my taste. I liked thinner flesh from the belly (seen on sandwiches) which was leaner to my surprise.


Overall we were not disappointed.


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