Citrus chili cured salmon is a clean, modern take on gravlax-style curing. Built on salt, sugar, and citrus, this version layers in coriander, fresh cilantro, and Kashmiri chili for a subtle warmth and deeper flavour. It’s simple, make-ahead, and a perfect way to showcase high-quality fish like our sustainable blue salmon portions.
Part of our Just the Fish series, this recipe works perfectly with our Sustainable Blue salmon.
Why make your own vs buying
You can buy cured salmon, but making it yourself gives you better control and a cleaner result.
- You control salt balance and cure time
- You get a fresher, silkier texture
- You can layer in citrus and spice properly
With good fish, the difference is noticeable.
About Kashmiri chili
Kashmiri chili is what makes this version approachable and worth trying.
It brings:
- vibrant red colour
- very mild heat
- slightly fruity depth
This is not a spicy ingredient. It’s a gateway spice that adds warmth and colour without overwhelming the fish.
If you’ve had butter chicken, you’ve already tasted it. Kashmiri chili is what gives that dish its signature deep red colour without making it overly hot.
If you can’t find it, you can substitute:
- sweet paprika for colour with no heat
- a mix of paprika and a pinch of cayenne for a bit more kick
But once you start using Kashmiri chili, it tends to become a staple. It’s versatile, easy to work with, and shows up in everything from curries to rubs to simple roasted vegetables.
It’s worth picking up a full package. You’ll use it more than you think.
Tips for this recipe
- Prep everything first Once curing starts, you want even coverage right away.
- Use the freshest salmon possible This is a raw preparation.
- Dry the fish thoroughly Moisture weakens the cure.
- Measure salt and sugar accurately This controls texture, not just flavour.
- Press evenly while curing Helps firm the fish consistently.
- Flip halfway through Ensures an even cure.
Citrus Chili Cured Salmon
Ingredients
Equipment
Method
- Pat the salmon completely dry with paper towels.
- Zest the lemon and orange. Roughly chop the cilantro. Lightly crush the coriander seeds and black pepper.
- In a bowl, combine salt, sugar, citrus zest, coriander, black pepper, and Kashmiri chili.
- Lightly coat both salmon portions evenly with the cure mixture.
- Place one piece skin side down and scatter half of the cilantro over the flesh.
- Place the second piece on top, flesh sides together and skin facing outward, forming a sandwich.
- Press gently so the cure and herbs adhere evenly.
- Place the salmon sandwich into a snug container or tupperware without the lid.
- Lay a piece of cling wrap directly on top of the fish, pressing it gently so it makes full contact.
- Place a second container on top so it sits directly over the salmon and applies even pressure.
- Add a weight, such as a can, inside the top container to press down firmly.
- Refrigerate for 36 to 48 hours, flipping the salmon halfway through.
- As it cures, liquid will release into the bottom container. This is normal. When flipping, you can pour off a small amount of excess liquid if needed, then reseat the fish and cling wrap.
- Shorter curing will give a softer texture, while a full 48 hours will produce a firmer, more traditional result.
- Remove the salmon from the cure and separate the two pieces.
- Rinse lightly under cold water to remove excess cure.
- Pat completely dry.
- Slice thinly on a bias using a sharp knife.
- Serve immediately or chill until ready to use.
Notes
Tried this recipe?
Let us know how it was!Side Pairing – What to serve with citrus chili cured salmon
Build a clean, balanced plate.
- Warm flatbread or sourdough for structure
- Yogurt-based sauce or labneh for creaminess
- Pickled cucumbers or onions for acidity
Why this works
This is all about balance.
- Fat: natural richness of the salmon
- Acid: citrus zest brightens without adding moisture
- Sweet: sugar balances the cure
- Heat: Kashmiri chili adds gentle warmth
- Fresh: cilantro lifts everything
The cure firms the fish while concentrating flavour, keeping the texture silky and clean.
Pro tips
- Use a sharp knife for clean, thin slices
- Slice just before serving for best texture
- Do not over-cure or it becomes too firm
- Keep the cure evenly distributed
How to serve
Serve chilled and thinly sliced.
Layer onto bread, fold into salads, or serve simply with something creamy and something acidic for balance.
FAQ
Is this spicy?
No. Kashmiri chili is very mild and adds more colour and warmth than heat.
Can I cure longer?
Yes, but the texture will become firmer and more intense.
Can I use frozen salmon?
Yes. Thaw fully and dry thoroughly before curing.
