Recipe courtesy of Jean Soulard
Episode: Quebec
Save Recipe Print
39 min
15 min
24 min
10 servings



In a mixing bowl, combine the salt, sugar, and white pepper. Place the salmon on a wire rack, skin side down. Place a sheet tray under the rack. Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section. Pack the chopped dill on top of the salt mixture. Let the salmon chill, covered, for 48 hours.

Remove dill and salt mixture from salmon fillet. Do not rinse with water. Slice the cured salmon thinly and serve on toasted bread as an appetizer or on a sandwich.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories