# Home-Cured Salmon with Mustard and Dill Sauce

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

Home-cured salmon, gently spiced and left to firm up in the fridge, served with a tangy mustard-dill sauce.

Servings: 10 · Prep 20 min · Fish

Contains: milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Home-Cured Salmon with Mustard and Dill Sauce](https://image.fridge.menu/adaptations/0p5hrbgu/835e250d0b56de501203022733b259042f3f2798b4bd3ce6fd462773f70eb7ef.jpg)

## Ingredients

- 700 g [Salmon](https://fridge.menu/en/i/salmon) — side, skin on
- 50 g [Salt](https://fridge.menu/en/i/salt)
- 60 g [Sugar](https://fridge.menu/en/i/sugar)
- ½ tsp [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 pinch [Fennel seeds](https://fridge.menu/en/i/fennel-seeds) — ground
- 1 pinch [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 4 tbsp Dried dill
- 1 bunch [Dill](https://fridge.menu/en/i/dill) — fresh, finely chopped
- 100 ml [Olive oil](https://fridge.menu/en/i/olive-oil)
- 20 g [Brown sugar](https://fridge.menu/en/i/brown-sugar)
- 2 tsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- 1 tbsp [Apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt) — to taste
- 1 pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste
- 1 tbsp Dried dill
- 50 ml [Crème fraîche](https://fridge.menu/en/i/creme-fraiche) — 18%
- 1 bunch [Dill](https://fridge.menu/en/i/dill) — fresh, for garnish

## Steps

1. Mix the salt, sugar, pepper, fennel, coriander and dried dill well in a bowl.
2. Trim the bones, skin and any visible fat from the salmon and place it skin-side down on a dish of suitable size.
3. Cover the salmon generously with the spice mix over the whole surface, then sprinkle with the chopped dill.
4. Cover the salmon with cling film and place the dish in the fridge for 2 to 3 days, after which it is ready to serve. (2880 min)
5. For the sauce, whisk all the ingredients together in a bowl and taste. Depending on how sharp the mustard is, you may need a little more sugar, mustard or vinegar.
6. Before serving, drain off the liquid that has come out of the salmon and pat the flesh dry.
7. Slice the salmon thinly and serve with the sauce, good bread, salad and fresh dill.

Published 2026-10-09

https://fridge.menu/en/r/cured-salmon-with-mustard-dill-sauce-0p5hrbgu

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=0p5hrbgu · Something wrong? Tell us — no account needed. Write to hello@fridge.menu