Cured Salmon Recipe {Selyodka style}

Cured Salmon is a cross between lox and gravlax. The fish is cured in the salty-sweet brine with spices then, eaten in chunks with a side of potatoes or atop rye toast. A play on Selyodka Recipe this one is fancier, cleaner, and a lot easier to eat since no fish bones are involved in the process. Win-win-win!

Looking for hot smoked salmon or smoked salmon without a smoker instead? Click the links in pink.

What does Cured Salmon taste like?

If you like cold smoked salmon, lox, or gravlax you already have the palate for this Cured Salmon. This version is a lot more fragrant though since spices such as coriander, black peppercorns, red pepper flakes, mustard seeds, and bay leaves are involved.

It tastes like lox or smoked salmon, minus the smoky flavor. Or, a well-seasoned and herby sashimi salmon.

The prep process is also, super e.a.s.y!  Just combine all ingredients for the marinade, simmer and cool. Then add cut-up salmon and leave it in the fridge until ready, that is it!

What is the difference between lox, smoked salmon, and gravlax, and cured salmon?

Lox is made by curing the belly (fatty) part of the salmon in a combination of salt & sugar, which draw out moisture and preserve it. The lox is cured for long periods of time, sometimes up to 3 months, which makes it a bit saltier than other types of salmon. It is served thinly sliced, often atop a bagel schmeared with cream cheese, with capers and onions.

Gravlax is made by curing whole salmon fillet in a brine of salt, sugar, dill, and possibly other spices. The dill and the spices are what differentiates gravlax from lox and give it an additional layer of flavor. Gravlax is not as salty as lox as it doesn’t need to be cured as long and is usually served whole, with a side of mustard sauce and dill.

Cured salmon is salmon that is marinated or cured in a brine made with salt, sugar, and spices. It is neither smoked, nor cooked.

Smoked Salmon is usually salmon that is cured with salt (and sometimes sugar), then cold smoked using indirect smoke, where the heat is not applied. Therefore the salmon retains its texture in the process but absorbs the smoky flavor. Hot smoked salmon is cured, then smoked using direct heat, hence the opaque cooked appearance. Hot smoked salmon is the only one of the group that is actually cooked through.

Cured Salmon as Selyodka Recipe alternative 

Coming from Ukraine where salmon is not as abundant and costs an arm and a leg, people made do with what they had available. Herring or selyodka as we called it, is a very popular type of fish in Ukrainian and Russian cuisine.

It is commonly cured in salty brine and then used in a Shuba salad (layered beet and vegetable salad with salt-cured herring), or eaten with a drizzle of oil, mixed with sliced onion and a side of potatoes.

This Cured Salmon is a play on that Selyodka recipe, only instead of the herring, we are using a beautiful fillet of fatty, boneless salmon.

Now that you know all my tricks, get that salmon fillet and make yourself a jar!

Ingredients for Cured Salmon {Selyodka style}

• salmon fillet (sushi-grade or previously frozen to -4F or below for 7 days), skinned, pin bones removed

Salmon Marinade or Cure:

• water
• salt
• sugar
• coriander seeds
• peppercorns
• red pepper flakes
• bay leaves
• dry onion flakes
• mustard seeds
• pickling spice (optional)

Also: 

• oil
• sweet onion, cut into 1/4 rings

MAKE THE MARINADE FOR CURED SALMON:

Combine all ingredients for the marinade in a small saucepot and simmer for 3-4 minutes, then cool completely.

CUT AND MARINATE:

• Cut the salmon fillet into 1/2 inch by 2 inch little logs (or any other size and shape you wish).

• Combine the salmon and the cooled marinade in a jar, seal with a lid and refrigerate for about 24 hours.

• After 24 hours taste the salmon for salt. If it is salted to your liking then, drain the marinade and remove the spices off the fish.

• Next, paper towel dry all the pieces and add them to a jar. Pour oil on top, and shake well, to make sure the oil is between each piece of fish. This helps to preserve it.
• If you wish, you could add chopped sweet onion in with the fish and oil as well. I usually add the onion right before serving the fish, though.

How to serve Cured Salmon?

The Cured Salmon can be served atop a slice of dark rye bread as an appetizer, or with a side of boiled potatoes, mashed potatoes, or baked potatoes for a dinner entree.

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Aromatic Cured Salmon {Selyodka style}

5 from 10 votes

Cured Salmon is a cross between a lox and gravlax. It is cured in a salty-sweet brine with spices then, eaten in chunks with a side of hot baked potato. A play on Selyodka Recipe, this one is fancier, cleaner and a lot easier to eat, since no fish bones are involved in the process. Win-win-win!

Author: Marina | Let the Baking Begin

Course: Appetizer, Main Entree

Cuisine: Russian, Ukrainian

Keyword: cured salmon

Calories: 217 kcal

Prep Time: 15 minutes

Servings: 4 servings

Ingredients

• 1 lb salmon fillet, boneless, skinless sushi-grade or previously frozen to -4F or below for 7 days

Salmon Marinade

• 2 cups cold water
• 1/4 cup kosher salt
• 1/4 cups granulated sugar
• 1 tsp coriander seeds
• 1 tsp peppercorns
• 1/4 tsp red pepper flakes
• 3-4 bay leaves
• 1 tsp dry onion flakes
• 1 tsp mustard seeds
• 1 tsp pickling spice optional

Also

• 1 cup oil
• 1 onion

Instructions

MAKE THE MARINADE FOR CURED SALMON:

1. Combine all ingredients for the marinade in a small saucepot and simmer for 3-4 minutes, then cool completely.

CUT AND MARINATE:

1. Cut the salmon fillet into 1/2 inch by 2 inch little logs (or any other size and shape you wish).

2. Combine the salmon and the cooled marinade in a jar, seal with a lid and refrigerate for about 24 hours.

3. After 24 hours taste the salmon for salt. If it is salted to your liking then, drain the marinade and remove the spices off the fish.

4. Next, paper towel dry all the pieces and add them to a jar. Add the oil on, close with a lid and shake well, to make sure the oil gets between each piece of fish. This helps to preserve it.

5. If you wish, you could add chopped sweet onion in with the fish and oil as well. I usually add the onion right before serving the fish, though.

Recipe Notes

• Use the best quality fish you can find. It is best to use sushi grade salmon for this recipe, since the curing process might not be enough to make the salmon safe to eat. If using regular salmon, consume at own risk.
• If the salmon is not salty enough after 24 hours, place back in the fridge and keep checking periodically, until it is salted to your liking.
• If you have left the salmon in the marinade for too long and it is too salty, drain the marinade and fill the jar with boiled and cooled water to draw out some salt. Keep checking every couple hours to see if the flavor is to your liking. Then drain and proceed with the rest of the recipe.
• If you do not care for the flavor of spices, you can omit any or all of them. Just combine salt, sugar and the water for the brine.

Nutrition Facts

Aromatic Cured Salmon {Selyodka style}

Amount Per Serving

Calories 217 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 62mg21%

Sodium 7130mg310%

Potassium 570mg16%

Carbohydrates 14g5%

Sugar 12g13%

Protein 22g44%

Vitamin A 80IU2%

Calcium 32mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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If you’re looking for a recipe for actual Smoked Salmon (Hot method, using a smoker) check THIS one out.