Home Cured Salmon With Tarragon And Pernod Recipe

Name: Home Cured Salmon With Tarragon And Pernod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons kosher salt; 1 tablespoon light brown sugar; 1 teaspoon lemon pepper; 1 lb salmon fillet, skin on; 1 1/2 tablespoons Pernod (or other anise liqueur); 1 small bunch fresh tarragon; for the sauce; 1 1/2 cups Greek yogurt; 1/3 cup fresh dill, chopped; 1/3 cup fresh fennel leaves, chopped; 1 -2 tablespoon Dijon mustard

Servings: persons

1 1/2 tablespoons kosher salt
1 tablespoon light brown sugar
1 teaspoon lemon pepper
1 lb salmon fillet, skin on
1 1/2 tablespoons Pernod (or other anise liqueur)
1 small bunch fresh tarragon
for the sauce
1 1/2 cups Greek yogurt
1/3 cup fresh dill, chopped
1/3 cup fresh fennel leaves, chopped
1 -2 tablespoon Dijon mustard

1
Combine salt, sugar and lemon pepper.
2
Rub evenly over both sides of fish.
3
Drizzle the non-skin side with the Pernod.
4
Roll the salmon in the tarragon.
5
Wrap tightly in plastic wrap, including all of the tarragon.
6
Place in a container with sides and place a skillet or plate on top of the salmon filet.
7
Weight down the plate with several cans (whatever is in the pantry).
8
Refrigerate for 36-48 hours, turning once in that time.
9
Unwrap salmon and brush off tarragon leaves.
10
Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
11
For sauce, combine all ingredients in a bowl.
12
Serve on thinly sliced rye or pumpernickel bread.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons kosher salt, 1 tablespoon light brown sugar, 1 teaspoon lemon pepper, 1 lb salmon fillet, skin on, and more.

Yes, Home Cured Salmon With Tarragon And Pernod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Home Cured Salmon With Tarragon And Pernod

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions