Ina Garten's Cured Salmon with Dill and Pernod

Ingredients

• 3 lb Salmon Fillet (skin on, boneless, divided in half)
• 2 tbsp Whole Peppercorns (coarsely ground)
• 1 tbsp Whole Fennel Seeds (coarsely ground)
• 0.5 cup Kosher Salt
• 0.5 cup Granulated Sugar
• 1 bunch Fresh Dill (about 1 cup loosely packed, plus extra for sauce)
• 2 tbsp Pernod (Anise‑flavored liqueur)
• 2 can Canned Crushed Tomatoes (Used as weight; not eaten)
• 6 slice Pumpernickel Bread (Thin slices, toasted optional)
• 2 tbsp Dijon Mustard
• 1 tbsp Honey Mustard
• 1 tsp Whole Grain Mustard
• 0.5 tsp Ground Mustard
• 1.5 tbsp Granulated Sugar (For sauce)
• 2.5 tbsp White Wine Vinegar
• 2.5 tbsp Olive Oil (Good quality)
• 1.5 tbsp Grape Seed Oil
• 2 tbsp Fresh Dill (Minced, for sauce)
• 0.5 tsp Kosher Salt

Instructions

1. Grind Peppercorns and Fennel

   Place 2 Tbsp whole peppercorns and 1 Tbsp whole fennel seeds in a mortar and pestle (or spice grinder) and grind until coarsely cracked.

   Time: PT10M

2. Make the Cure Mix

   In a mixing bowl combine the ground pepper‑fennel with ½ cup kosher salt and ½ cup granulated sugar. Stir until evenly blended.

   Time: PT5M

3. Assemble the Curing Stack

   Lay half of the salmon fillet (skin side down) in a shallow dish. Sprinkle a generous layer of fresh dill over the flesh, then spread the entire cure mixture evenly. Drizzle 2 Tbsp Pernod over the top, place the remaining half of the salmon on top, and cover with the second layer of dill. Place two cans of crushed tomatoes (or other weights) on top, cover with plastic wrap, and refrigerate.

   Time: PT15M

4. Cure the Salmon

   Leave the salmon in the refrigerator for 48 hours. Every 12 hours flip the entire stack so both sides cure evenly, then re‑weight and re‑cover.

   Time: PT48H

5. Prepare the Mustard‑Dill Sauce

   In a bowl whisk together 2 Tbsp Dijon mustard, 1 Tbsp honey mustard, 1 tsp whole‑grain mustard, ½ tsp ground mustard, and 1½ Tbsp sugar. Add 2½ Tbsp white‑wine vinegar and whisk. Slowly drizzle in 2½ Tbsp olive oil followed by 1½ Tbsp grape‑seed oil, whisking constantly until the sauce emulsifies. Stir in 2 Tbsp minced dill and ½ tsp kosher salt.

   Time: PT10M

6. Slice the Cured Salmon

   Remove the salmon from the curing dish, discard the dill and any excess cure, and pat dry. Using a very sharp, flexible slicing knife, cut the salmon into paper‑thin ribbons, slicing from the tail toward the head in a single smooth motion.

   Time: PT15M

7. Assemble the Canapés

   Place a slice of pumpernickel bread on a serving platter. Lay a ribbon of salmon across the bread, then drizzle a spoonful of the mustard‑dill sauce over the fish. Garnish with a few extra chopped dill leaves. Repeat to make six canapés.

   Time: PT10M

8. Final Presentation

   Cut each assembled canapé diagonally for a polished look, arrange on a platter, and serve immediately or within 2 hours at room temperature.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

10 g

Carbohydrates

5 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Salmon Fillet: Trout fillet, Arctic char
• Instead of Whole Peppercorns: Cracked black pepper
• Instead of Whole Fennel Seeds: Anise seeds
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Fresh Dill: Tarragon
• Instead of Pernod: Absinthe, Anisette
• Instead of Canned Crushed Tomatoes: Heavy plate, Water‑filled bag
• Instead of Pumpernickel Bread: Rye bread
• Instead of Dijon Mustard: Spicy brown mustard
• Instead of Honey Mustard: Honey‑dijon blend
• Instead of Whole Grain Mustard: Coarse mustard
• Instead of Ground Mustard: Dry mustard powder
• Instead of Granulated Sugar: Honey
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Olive Oil: Canola oil
• Instead of Grape Seed Oil: Sunflower oil
• Instead of Fresh Dill: Chives
• Instead of Kosher Salt: Sea salt

Equipment Needed

• Mortar and Pestle
• Mixing Bowl
• Whisk
• Sharp Flexible Slicing Knife
• Cutting Board
• Curing Dish
• Weights (canned tomatoes) (optional)
• Measuring Spoons
• Plastic Wrap
• Serving Platter (optional)
• Spoon (for drizzling) (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Grinding peppercorns and fennel seeds to a coarse texture
• Ensuring the cure fully contacts the salmon flesh
• Flipping the salmon every 12 hours during the 48‑hour cure
• Slicing the cured salmon paper‑thin with a flexible knife
• Emulsifying the mustard sauce slowly to avoid separation

Chef Tips from the Video

• Use a fresh bunch of dill; its bright flavor is essential to the Scandinavian profile.
• For a subtle smoky note, add a pinch of smoked salt to the cure.
• If you cannot find Pernod, substitute with a splash of high‑quality absinthe or anise‑flavored liqueur.

Troubleshooting

Storage

Refrigerator: Store cured salmon, tightly wrapped, for up to 5 days.

Freezer: Freeze in an airtight bag for up to 1 month; thaw in the fridge before slicing.

Room temperature: Canapés are safe at room temperature for up to 2 hours.

Make-Ahead Tips

• The cure can be started up to 3 days in advance; the salmon will continue to develop flavor.
• The mustard‑dill sauce keeps well sealed in the fridge for 3 days.
• Assemble the canapés just before serving to prevent the bread from becoming soggy.

Frequently Asked Questions