Home-Cured Salmon Salad is a refined yet approachable dish that brings gourmet quality to your table with fresh, vibrant ingredients and elegant presentation. Featuring silky slices of dill- and lemon-cured salmon, tender soft-boiled eggs, peppery arugula, and briny capers, this salad is balanced by a light, creamy dressing that ties everything together. Ideal for a luxurious brunch, light lunch, or stylish appetizer, it’s as nourishing as it is beautiful.
Why You’ll Love This Recipe
This salad is a showcase of flavors and textures—rich cured salmon, soft eggs, crisp cucumber, and a tangy yogurt-based dressing. The home-curing method is surprisingly simple and adds an artisanal touch without requiring special equipment. Each bite delivers a contrast of creamy, salty, zesty, and fresh elements. Whether served at a gathering or enjoyed solo, this dish feels indulgent yet wholesome, and it makes a striking addition to any meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cured salmon:
- 1/2 lb fresh salmon fillet, skinless
- 2 tablespoons sea salt
- 2 tablespoons sugar
- 1 tablespoon chopped fresh dill
- Zest of 1 lemon
For the salad:
- 4 cups baby arugula
- 4 soft-boiled eggs, halved
- 1/2 cup cucumber, thinly sliced
- 2 tablespoons capers, drained
- 1 tablespoon chopped chives
- Fresh cracked black pepper, to taste
For the creamy dressing:
- 1/3 cup Greek yogurt or sour cream
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Directions
- Cure the salmon: In a small bowl, mix the sea salt, sugar, chopped dill, and lemon zest. Place the salmon in a shallow dish or wrap in parchment and plastic wrap. Rub the curing mix evenly over the surface of the fish. Wrap tightly and refrigerate for 12 to 24 hours. After curing, rinse the salmon gently under cold water and pat dry. Slice thinly with a sharp knife.
- Prepare the eggs: Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 6.5 minutes. Transfer immediately to an ice bath. Once cooled, peel and halve.
- Make the dressing: In a small bowl, whisk together the Greek yogurt or sour cream, olive oil, Dijon mustard, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Assemble the salad: On a large serving platter or individual plates, layer the baby arugula and cucumber slices. Arrange the thin slices of cured salmon and soft-boiled egg halves on top.
- Drizzle the creamy dressing over the salad. Finish with capers, chopped chives, and a few grinds of fresh black pepper.
- Serve immediately, optionally accompanied by crusty bread or crackers.
Servings and timing
Servings: 2–3 servings
Prep Time: 20 minutes (plus curing time of 12–24 hours)
Cooking Time: 7 minutes
Total Time: 30 minutes active time
Calories per serving: Approximately 340 kcal
Variations
- Add Avocado: Sliced avocado adds creaminess and healthy fats.
- Pickled Red Onions: Add tang and color with a quick pickle of thinly sliced onions.
- Greens Swap: Substitute arugula with mixed greens or butter lettuce for a milder base.
- Hot-Smoked Twist: Use hot-smoked salmon if you prefer not to cure it yourself.
- Extra Herbs: Garnish with fresh dill or tarragon for an herbaceous lift.
Storage/Reheating
Storage:
The cured salmon can be stored in an airtight container in the refrigerator for up to 3 days. Once the salad is assembled, it is best served immediately for optimal texture.
Reheating:
This salad is not suitable for reheating. Serve cold or at room temperature.
FAQs
How long should I cure the salmon?
For best flavor and texture, cure for at least 12 hours and up to 24 hours.
Can I use store-bought cured or smoked salmon?
Yes, if short on time, pre-cured salmon works as a substitute.
What’s the best type of salmon to use?
Use sushi-grade or very fresh, high-quality salmon since it’s lightly cured and not cooked.
Is it safe to eat home-cured salmon?
Yes, as long as the fish is fresh, cured properly, and refrigerated during the process.
Can I make the dressing ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge.
How do I prevent overcooking the eggs?
Use a timer for exactly 6.5 minutes and transfer immediately to an ice bath to stop cooking.
What other vegetables can I add?
Try adding radishes, cherry tomatoes, or shaved fennel for variety.
Can I make this salad dairy-free?
Yes, substitute the Greek yogurt or sour cream with a plant-based yogurt alternative.
Can I use other greens besides arugula?
Yes, spinach, mixed greens, or baby kale all work well.
Is this salad suitable for a brunch spread?
Absolutely—it pairs beautifully with pastries, fruit platters, and sparkling drinks.
Conclusion
Home-Cured Salmon Salad is a fresh, elegant dish that combines the luxury of homemade cured salmon with the brightness of arugula, creamy eggs, and a tangy herb dressing. It’s a nourishing option that feels refined without being overly complicated. Whether you’re celebrating a weekend brunch or serving a light, protein-rich meal, this salad is sure to impress and satisfy.
Home-Cured Salmon Salad
This elegant Home-Cured Salmon Salad is a fresh, vibrant dish packed with flavor and protein. Featuring silky lemon-dill cured salmon, soft-boiled eggs, peppery arugula, and a creamy herb dressing, it’s perfect for a luxe brunch, sophisticated starter, or light, nourishing lunch.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 30 minutes active
- Yield: 2–3 servings
- Category: Salad / Brunch
- Method: Cured / Assembled
- Cuisine: Modern European / Nordic Inspired
- Diet: Gluten Free
Ingredients
For the Cured Salmon:
-
1/2 lb fresh salmon fillet, skinless
-
2 tbsp sea salt
-
2 tbsp sugar
-
1 tbsp chopped fresh dill
-
Zest of 1 lemon
For the Salad:
-
4 cups baby arugula
-
4 soft-boiled eggs, halved
-
1/2 cup cucumber, thinly sliced
-
2 tbsp capers, drained
-
1 tbsp chopped chives
-
Fresh cracked black pepper, to taste
For the Creamy Dressing:
-
1/3 cup Greek yogurt or sour cream
-
1 tbsp olive oil
-
1 tsp Dijon mustard
-
1 tsp lemon juice
-
Salt and pepper, to taste
Instructions
-
Cure the Salmon:
In a bowl, mix sea salt, sugar, dill, and lemon zest.
Place salmon in a shallow dish, cover completely with the curing mix. Wrap tightly with plastic wrap and refrigerate for 12–24 hours.
After curing, gently rinse the salmon, pat dry, and slice thinly. -
Prepare the Eggs:
Bring a pot of water to a boil. Gently lower in eggs and boil for 6½ minutes.
Transfer to an ice bath to cool, then peel and halve. -
Make the Dressing:
Whisk together yogurt or sour cream, olive oil, Dijon mustard, and lemon juice until smooth.
Season with salt and pepper to taste. -
Assemble the Salad:
On a platter or individual plates, layer arugula, sliced cucumber, salmon, and egg halves.
Drizzle with creamy dressing. Top with capers, chives, and fresh black pepper. -
Serve:
Enjoy immediately, optionally with crusty bread or seedy crackers.
Notes
-
Cured salmon keeps refrigerated for up to 3 days—great for prep-ahead brunch.
-
Swap arugula for mixed greens or baby spinach if preferred.
-
Add radishes or avocado for extra color and texture.
Nutrition
- Calories: 340 kcal per serving