I’m obsessed with this stupidly simple salt-cured salmon that costs me like eight bucks to make versus thirty-five for store crap — just coat two pounds of sushi-grade salmon in kosher salt, stick it in water for twenty-four hours, then rinse and cover with white vinegar for another day, and boom, you’ve got silky, buttery perfection that’ll make your friends think you’re some fancy-arse chef when really you just mastered the art of waiting around.

Why You’ll Love this Simple Salt-Cured Salmon

Look, I’m gonna be straight with you – this salt-cured salmon is basically crack in fish form, and once you make it at home, you’ll never want to pay those ridiculous $30-per-pound prices at fancy delis again.

This recipe is stupid-simple, like embarrassingly easy, and you’ll feel like some kind of culinary genius when guests lose their absolute minds over it.

The texture? Silky, buttery perfection that melts on your tongue. Four ingredients, minimal effort, maximum bragging rights – plus you can customize the flavor however you want, lah.

What Ingredients are in Simple Salt-Cured Salmon?

The beauty of this salt-cured salmon lies in its ridiculous simplicity – we’re talking about four basic ingredients that you probably already have lurking in your kitchen right now.

No exotic spices from specialty stores, no weird equipment that costs more than your rent, just honest-to-goodness pantry staples that transform into something extraordinary.

It’s almost offensive how easy this is, honestly.

• 2 pounds fresh salmon fillet, skin removed
• 1 cup kosher salt
• 1/2 cup water
• 2 tablespoons white vinegar

Now, let’s talk quality because this is where you don’t want to cheap out. Your salmon should be sushi-grade fresh, the kind that doesn’t smell fishy but rather like clean ocean water.

Ask your fishmonger when it came in, and if they give you a weird look, find a different fish counter. The kosher salt is vital here – table salt will turn your beautiful fish into a sodium bomb, and sea salt can be unpredictable with its mineral content.

Stick with Diamond Crystal or Morton kosher salt, the workhorses of the salt world. As for the vinegar, plain white distilled vinegar is perfect, though you could swap in rice vinegar if you’re feeling fancy.

The water should be filtered if your tap water tastes like a swimming pool, because those chlorine notes will definitely come through in the final product.

How to Make this Simple Salt-Cured Salmon

Making this salt-cured salmon is honestly easier than you might think, though I’ll admit the waiting part tests your patience like nothing else. Start by coating your salmon fillet completely in kosher salt – and I mean really go for it here, don’t be shy. The salt draws out moisture while infusing flavor, so pack it on thick like you’re building a little salt igloo around that fish.

Place the salt-covered salmon in one of your pint jars, then add enough water to cover it completely. Now comes the tricky part: finding space in your fridge and actually leaving it alone for 24 hours.

After that first day, drain off the salty water (which will look a bit cloudy, totally normal) and rinse your salmon under cold water. Pat it dry with paper towels, then place it back in a clean pint jar. This time, pour in enough vinegar to cover the fish completely – the acid continues the curing process and adds that bright, tangy flavor that makes salt-cured salmon so addictive.

Seal it up with your lid and ring, then back to the fridge it goes for another 12 to 24 hours, depending on how firm you like your final result.

The whole process takes about two days from start to finish, which feels like forever when you’re dreaming about that silky, perfectly cured salmon. But trust me, those pint jars are doing all the heavy lifting while you go about your life.

When it’s ready, the salmon will have transformed from raw fish into something that slices beautifully and melts on your tongue with just the right balance of salt and tang. If you find yourself making this regularly, investing in professional curing equipment can help you achieve more consistent results and handle larger batches.

Simple Salt-Cured Salmon Substitutions and Variations

While this basic salt-cured salmon formula works like a charm every single time, I’d be lying if I said I haven’t gone absolutely mental experimenting with different twists and swaps over the years.

Brown sugar instead of plain salt creates this insanely sweet-savory thing that’s borderline addictive.

Dill, black pepper, or even crushed fennel seeds mixed into the cure — shiok lah, trust me.

You can substitute other fish too, like trout or mackerel, though timing changes slightly.

Rice vinegar works beautifully if you’re out of regular vinegar, gives it this subtle Asian edge that’s damn good.

What to Serve with Simple Salt-Cured Salmon

Once you’ve got this gorgeous slab of silky, salt-cured salmon sitting pretty in your fridge, you’re probably wondering what the heck to pair it with — and honestly, the world is your bloody oyster here.

I go nuts for this stuff on everything bagels with cream cheese, capers, and paper-thin red onions — classic combo that’ll make you weep tears of joy.

Throw it on blinis with crème fraîche, toss into pasta with dill and lemon, or just eat it straight with crackers like the savage you are.

Final Thoughts

The sheer brilliance of salt-cured salmon lies in how ridiculously simple it’s to make something that tastes like you dropped serious cash at some fancy-ass deli — I’m talking about that buttery, silky texture that melts on your tongue and makes you question why you ever bothered with store-bought lox that costs twenty bucks for three measly slices.

Seriously, once you nail this technique, you’ll be that person smugly bringing homemade cured salmon to every potluck, watching people’s faces light up while secretly calculating how you just saved yourself like fifty bucks minimum.

Frequently Asked Questions

How Long Does Salt-Cured Salmon Last in the Refrigerator?

I’d store my salt-cured salmon in the refrigerator for up to one week maximum. I’ll keep it tightly wrapped or in an airtight container to maintain freshness and prevent contamination.

Can I Freeze Salt-Cured Salmon and for How Long?

Yes, I can freeze salt-cured salmon for up to three months. I’ll wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. I’ll thaw it overnight in the refrigerator before serving.

What’s the Difference Between Salt-Cured Salmon and Smoked Salmon?

Salt-cured salmon uses only salt to preserve and firm the fish, creating a dense, concentrated flavor. Smoked salmon’s cooked with heat and wood smoke, giving it a completely different smoky taste and flakier texture.

Is It Safe to Eat Salt-Cured Salmon Without Cooking It?

I don’t recommend eating salt-cured salmon raw without proper curing time and technique. The salt-curing process needs several days to properly preserve the fish and make it safe for consumption without cooking.

How Do I Know When the Salmon Is Properly Cured?

I’ll know your salmon’s properly cured when it feels firm throughout, has lost about 20-30% of its original weight, and the flesh appears translucent with no raw-looking dark spots remaining.