Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Whole coriander seeds

  2. 1/4 cup 59ml Coarse salt

  3. 1/4 cup 15g / 1/2oz Cracked black peppercorns

  4. 1/3 cup 65g / 2 1/3oz Granulated sugar

  5. 2 lbs 908g / 32oz Skinless salmon fillet

  6. 1 Fresh dill Dill Mayonnaise - seeNote Thinly-sliced black bread

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Dill Mayonnaise" recipe which is included in this collection. Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve. Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.) Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours. To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly-sliced black bread. This recipe yields 4 to 6 servings.


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