Do you suffer from – SOSOSS – same ole’ same ole’ salmon syndrome?

Many of us buy our beautiful fresh salmon with the intention of curating something fancy for dinner. Once we get home, however, it seems that all those fancy ideas that jazzed us up go out the window, and we do the same ole’ recipe we did last time. Well, we’re here to shake things up and give you some fun new recipes and techniques to add to your repertoire. Hope you’re ready… you’re about to be CURED!

Cured Salmon is one of those luxurious foods that can easily be made in your own kitchen. A typical curing mixture consists of a little salt, a little sugar, and maybe even some fresh herbs. BUT we wanted to take it up a few notches for you.

We reached out to three chefs and asked for their favorite curing mixtures so you can dine like royalty in the comfort of your own home!

Chef Logen Crew | Trio Restaurant | Park City, Utah

Pernod Cured Verlasso Salmon w/ espellete


  • 4 oz Verlasso Salmon sliced ¼“ thick sashimi style

  • 3 oz Pernod

  • 2 teaspoon Espellette

  • 1 teaspoon chili powder

  • 2 grapefruits (zested)

  • 1 cup water

  • 1 sprig thyme

  • 1 tablespoon kosher salt

  • 1 tablespoon dark brown sugar

  • 1 tablespoon lemon juice


Place the Pernod in small sauce pan over medium heat. Let the alcohol briefly burn off.

Add the water, salt, sugar, chili powder and Espellette and bring to a boil. Reduce heat down to a simmer. Simmer for 4-5 min. Pour liquid into a plastic deli container or bowl. Add lemon juice, grapefruit zest and picked thyme leaves. Let cool completely.

Lay the sliced Verlasso salmon down flat in a shallow bowl or dish so that all the pieces are not touching. Pour the cold cure over the Verlasso salmon to completely cover the sliced fish. Let cure for 2-3 min depending on how thick the slices are. Remove from cure and set aside.

Tequila CHAMUCOS Citrus Salmon Cure

Chef Charles Webb

Chef Charles Webb

  • Extra Virgin olive oil (CASTILLO DE CANENA Organic Smoked Arbequina)

  • 3 tablespoons Tequila (chamucos plata)

  • sea salt (Maldon smoked)

  • black peppercorns (organic Madagascar)

  • organic brown sugar (Golden Barrel)

  • 3 pinches of dill or tarragon

  • 1 Orange zest

  • 3 lemons

  • 1 pound Salmon (Verlasso)


Combine tequila, salt, peppercorns, brown sugar, orange zest, lemons and salmon. Mix together in a large bowl, turning a few times over a 5 hour period.

  • Reserve the aromatic (dill or tarragon) in cool water in the fridge.

  • After 5 hours of curing, remove the salmon from the liquid and preferably any salt that has not dissolved. Place the salmon on a plate, drizzle with EVOO and reserve black peppercorns, add the aromatics and voila, you are ready to serve as you like!

Chef Sean Streete

Chef Sean Streete

Hibiscus Tea Salmon Cure


3 bunches of fresh laurel bay leaves
3 cups Brown Sugar
1 cup Reduced Hibiscus Tea
3 cups Kosher Salt
3 tablespoons Caraway Seed
3 tablespoons White Peppercorn


Placing the side of salmon into the cure, skin-side down, cover with the remaining cure and refrigerate for 3 days. Remove from refrigerator; rinse off cure; slice at a thin bias and enjoy!