Recipe courtesy of Emeril Lagasse
54 min
30 min
24 min
24 as an hors d'oeuvre


  • 1 (2-pound) salmon fillet, with skin
  • 1/2 cup kosher salt
  • 3 tablespoons sugar
  • 1/4 cup chopped fresh dill
  • 1/4 cup lemon-flavored vodka
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated lime zest
  • 2 tablespoons grated orange zest


Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.

In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.

Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Maple-Cured Bacon

Recipe courtesy of Cooking Channel

Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Penne alla Vodka

Recipe courtesy of Rachael Ray

Citrus Tequila Cocktail

Recipe courtesy of Dave Lieberman

Salmon en Croute

Recipe courtesy of Laura Calder

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Alaska Salmon Candy

Recipe courtesy of Young Sun Huh

Whole Citrus Margaritas

Recipe courtesy of Michael Chiarello

Trending Videos

So Much Pretty Food Here