Easy salmon salad

Ingredients

• 1.5 kgsalmon, skin on and bones removed
• 150 gcoarse sea salt
• 150 gbrown sugar
• zest of 1lime
• zest of 1lemon
• 2 gfreshly ground black pepper
• 4 largeeggs
• 1 Lboiling water
• 1 gsalt
• 100 ggood-quality mayonnaise
• 10 ganchovies
• 20 gwater
• 100 grocket leaves
• 10 gchives, chopped
• 1 gsalt
• 2 gfreshly cracked black pepper
• to tastefresh lemon or lime

Instructions

1. 1

   Cure the salmon

   Cover the salmon all over with the coarse sea salt, brown sugar, 2 g freshly ground black pepper, lime zest and lemon zest. Refrigerate for 12 hours.

2. 2

   Rinse and chill

   After 12 hours, wash the cure off the salmon and pat it dry with a cloth. Keep it in the fridge until needed.

3. 3

   Cook the eggs

   Boil the eggs for exactly 6 minutes, then chill them in cold water for 2 minutes. Peel and cut them in half.

4. 4

   Blend the dressing

   Use a hand-held blender to blend the mayonnaise, anchovies and 20 g water until smooth. Keep the dressing in the fridge until needed.

5. 5

   Slice the salmon

   Cut the cured salmon thinly, leaving the skin behind.

6. 6

   Build the salad

   Put the rocket leaves in a large salad bowl, then arrange the salmon slices and halved eggs over the top.

7. 7

   Finish and serve

   Drizzle with the anchovy mayonnaise, then add the chopped chives and 2 g freshly cracked black pepper. Serve with fresh lemon or lime.

What is lightly cured salmon salad?

This is a composed salad of cured salmon, rocket, eggs and a punchy anchovy dressing. Dry-curing salmon with salt and sugar is associated with Scandinavian gravlax, while this version brings it together as an American-style salad.

The brief cure seasons the fish without cooking it, and citrus zest adds fragrance. Bitter-peppery rocket and rich dressing balance the salmon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 722 calories, 36g protein, 3g carbs, 62g fat.

The salmon, eggs and mayonnaise supply most of the protein and fat, while the small amount of sugar used in the cure is the main carbohydrate source. Serve with wholegrain bread or boiled potatoes and extra vegetables if you want a more rounded plate.

The cure needs advance planning

Salt and sugar: coat the salmon all over with the cure mixture so the seasoning reaches the whole surface. Refrigerate it for the full 12 hours specified; the 15-minute total time does not include this resting period.

Rinsing: wash the cure away after the allotted time and pat the fish dry. The recipe then keeps the salmon chilled until assembly.

Handle the salmon carefully

Raw fish: this cure seasons the salmon but does not cook it. Use fish intended for raw or lightly cured preparations, keep it refrigerated, and follow local food-safety guidance, especially for anyone at higher risk from foodborne illness.

Thin slices: use a sharp knife and cut without the skin for delicate pieces that sit neatly among the leaves and eggs.

Watch the egg timing

Six minutes: boil the eggs for exactly 6 minutes, then chill them in cold water for 2 minutes before peeling. This gives you eggs with a soft, tender centre.

Peeling: cool the eggs before handling and peel gently, as the centres may still be soft. Halve them just before arranging the salad.

Blend a smooth dressing

Anchovies: blend them with the mayonnaise and water until no large pieces remain. The anchovies bring a salty, savoury note that gives the mild eggs and fresh leaves more depth.

Texture: add the specified 20 g water as you blend to loosen the mayonnaise into a dressing. Keep it chilled until the salad is ready.

Assemble just before eating

Rocket: place the leaves in a large bowl, then arrange the salmon and egg halves over them rather than tossing everything together. This keeps the delicate salmon slices visible and the eggs intact.

Finish: drizzle over the anchovy mayonnaise and add chives and freshly cracked pepper. A squeeze of lemon or lime provides a bright final accent.

Recipe notes & tips

• Set a reminder so the salmon cures for the full 12 hours.
• Pat the rinsed salmon thoroughly dry before chilling it.
• Use a sharp knife to cut the salmon into thin slices.
• Chill the eggs in cold water for the full 2 minutes before peeling.
• Blend the dressing until smooth and refrigerate it until assembly.
• Dress the salad shortly before serving so the rocket stays fresh.

Variations

• Citrus swap: use extra lemon or lime zest in place of one of the listed citrus fruits.
• Herb finish: add a little extra chopped chive for a stronger fresh-herb note.
• More greens: add extra rocket or tender salad leaves to the bowl.
• Dressing on the side: serve the anchovy mayonnaise separately so everyone can add their preferred amount.
• Extra crunch: scatter thinly sliced radishes over the salad just before serving.

Common mistakes to avoid

• Skipping the cure time: the salmon needs 12 hours in the fridge, so prepare it the day before serving.
• Leaving cure on the fish: rinse it off after 12 hours and pat the salmon dry as directed.
• Overcooking the eggs: time the boil for exactly 6 minutes, then chill them in cold water for 2 minutes.
• Slicing with a blunt knife: use a sharp blade for thin, neat salmon slices.
• Tossing too vigorously: arrange the salmon and eggs over the rocket to keep them from breaking apart.
• Serving warm: keep the cured salmon and dressing chilled until you assemble the salad.

How to store

Keep the cured salmon and dressing covered and refrigerated, and assemble the salad just before serving. The recipe does not specify a storage life; because the salmon is not cooked, keep it cold and follow local food-safety guidance rather than keeping leftovers for an extended period.

Frequently asked questions