DTDinner Table

Herb-Cured Roasted Salmon

personal recipe · Prep 10 minutes (plus 30-60 minutes curing) · Cook 10-14 minutes

Per serving: 290 cal · 24 g protein · 4 g carbs · 19 g fat

servings

  • For the dry cure

    1 lb salmon fillet (≈454 g)
  • 1 tbsp kosher salt (≈15 g)

  • For roasting

    1 tbsp olive oil (≈14 g)
  • 2 cloves garlic (≈6 g) - finely minced or grated
  • 1 tsp lemon zest (≈2 g)
  • 1 tsp Dijon mustard (≈5 g) - optional but recommended
  • 1 tbsp chopped fresh herbs (≈4 g) - dill + parsley work best

  • To finish

    Fresh lemon - for squeezing
  • Flaky salt
  • Extra chopped fresh herbs

Instructions

  1. Rub the kosher salt into the flesh side of the salmon only. Refrigerate 30 minutes to 1 hour.
  2. Rinse or wipe off the excess cure and pat the salmon very dry.
  3. Preheat the oven to 425°F (220°C).
  4. Stir together the olive oil, garlic, lemon zest, Dijon, and herbs, then spread over the flesh side.
  5. Place skin-side down on a parchment-lined or lightly oiled tray.
  6. Roast 10-14 minutes depending on thickness, pulling it at 114°F internal with the center still slightly translucent.
  7. Rest 3-5 minutes.
  8. Finish with a squeeze of lemon, flaky salt, and extra herbs.

Notes