Vodka-Cured Salmon with Dill and Lemon
Delicately cured salmon infused with vodka, brightened with fresh dill and lemon for a light appetizer. This scandinavian-inspired seafood ready in about 10 minutes pairs kosher salt, granulated sugar, vodka for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, skin on, pin bones removed fresh salmon fillet
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1/4 cup vodka
- 1/4 cup chopped fresh dill
- 1 tbsp lemon zest
- 1 tsp freshly cracked black pepper
- for garnish lemon slices
- for serving rye bread or crackers
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, mix 1/4 cup kosher salt, 1/4 cup granulated sugar, 1/4 cup vodka, 1/4 cup chopped fresh dill, 1 tbsp lemon zest, and 1 tsp freshly cracked black pepper until well combined.
- Step 2: Place 1 lb fresh salmon fillet skin-side down on a large piece of plastic wrap. Spread the curing mixture evenly over the flesh side of the salmon.
- Step 3: Wrap the salmon tightly in the plastic wrap and place in a shallow dish. Put a weight (such as a small plate) on top and refrigerate for 24 to 36 hours to cure.
- Step 4: After curing, unwrap the salmon and rinse under cold water to remove excess salt and sugar. Pat dry with paper towels.
- Step 5: Thinly slice the salmon against the grain, arrange on a serving platter, and garnish with additional fresh dill and lemon slices.
- Step 6: Serve chilled with rye bread or crackers.
Frequently asked questions
How long does Vodka-Cured Salmon with Dill and Lemon take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vodka-Cured Salmon with Dill and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Vodka-Cured Salmon with Dill and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vodka-Cured Salmon with Dill and Lemon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vodka-Cured Salmon with Dill and Lemon?
Scandinavian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
