Cured Chilean Salmon with Citrus and Shaved Fennel

24 hours | Serves 4-6 | Ingredients | Equipment | Preparation


For the Salmon

1 ea.       Chilean Salmon fillet, 2lbs, skin on, bones removed

2 oz.       Maple sugar (or coarse ground brown sugar)

1 oz.       Kosher Salt

1 tsp.      Powdered Ginger

For the Accompaniment

1 ea.       Fennel bulb, shaved thin, rinsed, chilled

¼ hd.      Curly Endive (Frisee), core removed, rinsed, chilled

1 ea.       Mango, peeled, seeded, diced

2 ea.       Satsuma Mandarin Oranges, peeled, segmented

1 ea.       Navel Orange, peeled, segmented

1 ea.       Red Grapefruit, peeled, segmented

1 ea.       Pink Grapefruit, peeled, segmented

1 ea.       White Grapefruit, peeled, segmented

2 oz.       Rice Wine vinegar

1 oz.       Atlantic Salmon Roe (salmon caviar)

Dill Springs, rinsed, as needed

2 oz.       Olive Oil

Salt & Pepper to taste


Medium sized bowls, cutting board, spatula, baking sheet, plastic wrap, sharp slicing knife, serving platter, mandolin.

Method of Preparation

For the salmon: place fish skin side down on baking sheet. Combine sugar, salt, and ginger and sprinkle mixture evenly over the salmon fillet – from tail to top. Cover with plastic wrap and place in refrigerator overnight.

For the accompaniments

Prepare the fennel salad. Set mandolin so it yields paper thin slices and carefully shave the fennel bulb into a bowl. Rinse in ice cold water and place in refrigerator to chill for 15 minutes. Remove core to Frisee and pick fronds apart and place in a bowl with ice water. Rinse thoroughly, drain, and place in refrigerator to chill for 15 minutes. Combine fennel, Frisee, and mango in a bowl. Add one ounce rice wine vinegar and one ounce olive oil. Season with salt and pepper to taste. Toss and hold in refrigerator.

Prepare the oranges by placing them in a bowl. Add one ounce rice wine vinegar and one ounce olive oil. Season with salt and pepper to taste. Hold in refrigerator.

To serve

After Chilean salmon is fully cured (overnight), rinse in ice cold water and pat dry. Place on cutting board and cutting at an angle, carefully cut the salmon fillet into thin slices, starting at the head end of the fillet, and continuing toward the tail. Layer the slices along the center of a chilled serving platter. Slice enough salmon fillet to serve 4-6 people.

Once salmon is layered down the center of the platter, line the top of the platter with the shaved fennel and Frisee salad and place the oranges along the bottom of the platter. Garnish with salmon roe and dill springs and serve.

Note: we love to serve this gorgeous, cured salmon platter with an ice cold glass of Brut champagne while celebrating New Year’s Eve. Preparation is simple and the results are luxurious, delicious, and wonderfully nutritious.

Discover More Salmon Recipes!

All our Salmon recipes utilize widely available ingredients that are often prepackaged for safety and hygiene, are easy to prepare, nutritious, and delicious. If you have questions email us at