Lime Cured Salmon with Dill Marinade

This instant Lime Cured Salmon with Dill Marinade, with hints of lime and dill, makes the salmon succulent, especially with the sour caramelized onions.

Prep Time25

Cook Time30

Wait Time5

Total Time55

Course: Appetizer

Cuisine: French

Keyword: Lime Cured Salmon with Dill Marinade

Servings: 4

Calories: 537kcal

Ingredients

LIME MARINADE

3 tablespoons fresh lime juice
0.5 cup olive oil
2 teaspoons honey
1 tablespoon fresh dill, chopped
Salt and pepper, to taste

SALMON

8 ounces raw salmon steak, in 1 piece

CARAMELIZED ONIONS

2 medium sliced onions
3 ounces butter
3 tablespoons brown sugar
Salt and pepper, to taste
2 tablespoons red wine vinegar

TO DECORATE

4 sprigs dill
1 tablespoon fresh pink peppercorns

Instructions

MAKE THE CARAMELIZED ONIONS

Melt butter, add onions and cook on high heat. When the onions are soft, add sugar and frequently stir until they become golden brown. Deglaze with the vinegar, strain, cool and reserve.

PREPARE THE LIME MARINADE

In a shallow non-reactive bowl, whisk together the oil, lime juice, honey, dill, salt and some pepper, reserve. Remove the bone from the fish, cut into ¼ inch slices and reserve in refrigerator. Place a slice of salmon in a large Ziploc bag or between 2 sheets of plastic. Pound gently. Repeat the same process for all slices. Place the thin salmon slices into individual plates. Wrap and keep in the refrigerator.

GARNISH AND SERVE

Just before serving, brush with marinade then top with caramelized onions, chive sprigs, and fresh pink peppercorns.

Video

Notes

Did you know? Cured salmon and other fish recipes have been found in many cultures stretching from the people of early to modern Scandinavia to the Native Americans.

Cooking Tips for Lime Cured Salmon with Dill Marinade

Choose Fresh Salmon: Opt for high-quality, fresh salmon for the best flavor and texture. Look for vibrant color and a fresh scent.
Use a Non-Reactive Bowl: When mixing the lime marinade, use glass or ceramic bowls to prevent any reactions that might alter the flavor.
Pound the Salmon Evenly: When pounding the salmon, aim for an even thickness. This ensures that the marinade penetrates evenly and the salmon cures consistently.
Marinate Properly: Allow the salmon to marinate in the refrigerator for at least 30 minutes, but no more than 2 hours, to avoid an overly fishy taste.
Perfectly Caramelized Onions: Cook the onions slowly over medium heat to achieve a deep golden color. Stir frequently to prevent burning and ensure even caramelization.
Serving Suggestions: Serve the cured salmon with a side of crusty bread, crackers, or a fresh salad to balance the richness of the dish.

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Lime Cured Salmon with Dill Marinade