Saffron-Cured Salmon

Homemade saffron-cured salmon is a hit at the Christmas table, perfect for both breakfast and lunch. This variation of gravlaks (cured salmon) has a delightful flavor and is quick to prepare. All our recipes are sourced from godfisk.no

Photo: Fabian Bjørnstjerna

Preparation time: 120 min
Difficulty: Medium

Ingredients

Servings

0.5 dl salt
1 dl sugar
1 tbsp pepper, white
1 g saffron
3 tbsp Pernod
1 pcs star anise
1 tsp fennel seeds
1.5 kg salmon fillet, with skin

Method

Rinse the salmon in cold water, dry thoroughly, and remove any visible fat and sinews.
Grind saffron, pepper, star anise, and fennel seeds in a mortar.
Mix saffron, pepper, star anise, fennel seeds, salt, and sugar.
Rub the mixture firmly into the salmon, pour Pernod over, and cover with plastic wrap.
Let the salmon sit at room temperature until the spice mixture begins to dissolve and penetrate the fish, about 30 minutes.
Apply gentle pressure to the salmon and let it rest in the refrigerator for at least 24 hours.
Home-cured salmon can be stored in the refrigerator for up to 7 days. It can also be frozen.