This simple recipe for salt cured salmon with vodka, dill and spices takes only a few minutes of preparation but the results are impressive and delicious. It is very popular dish in Slavic cuisine, also known as lightly salted fish (cемга малосольная, malosolnaia semga).

Place salmon fillet on a plastic lined sheet pan and pat dry.

Combine salt and brown sugar and spread evenly over the salmon on both sides, massaging and pressing it down.

Sprinkle evenly with crushed spices.

Gently pour over the vodka, generously spread chopped fresh dill and wrap up tightly in plastic wrap.

Place salmon in a baking dish, put some weight on and refrigerate for 36 to 48 h. 36 h seems to be ideal for us.

Unwrap the salmon and discard the dill and clean the fillet up the best you can, using a moist paper towel. Some prefer rinsing it at this point, but I feel that you’re also washing away some of the flavour when you do that. Gently spread olive oil over the fillet.

TIPS:
The longer you cure the fish, the saltier it will become. I prefer 36 hours, but no longer than 48 hours. You can keep the salmon up to 5-6 days in the fridge and can be frozen too.

Enjoy!