Cured Salmon w/ Togarashi Salmon Skin

I have been on a serious salmon kick lately, but only at home. I find most restaurants tend to overcook it or over season it. This is a quick cure recipe I adapted a few weeks back…30 minutes max…and it’s really tasty and impressive to guests, but it is spicy so be warned.


1/2 – 1 lb fresh salmon, skin on

1 tbsp  ikura (salmon roe)

1 bunch of mint leaves

1/2 cup togarashi – Japanese spice blend, and yes Amazon has it

1/2 cup sugar

2 tbsp aleppo pepper – middle eastern ground pepper  – it’s spicy

Remove the skin using a sharp knife and set aside. Prepare a glass dish by pouring 3/4 of the pepper and sugar in the bottom and spread it out evenly. Thinly slice the fish against the grain and place the slices on top of the sugar/pepper mixture in a single layer. Sprinkle the remainder of the salt and pepper on the top and refrigerate for 30 minutes.

Salmon ready to be cured!

Salmon ready to be cured!

While the salmon is curing, preheat the oven to 450 and cut the salmon skin into strips. Arrange the skin strips on a parchment paper-lined baking trey and cover the skin with the togarashi.

Spicy togarashi salmon skin!

Spicy togarashi salmon skin!

Place another piece of parchment paper on top of the skin and place another baking tray on top to keep the skin from curling. Cook at 450 degrees for about 25 minutes, or until the skin is crispy. Finally, coarsely chop about 1/2 the mint leaves and combine with 1/2 a cup of creme fraiche; you can also add a squeeze of lemon juice to add some acidity if you like. Of course after a glass of wine or two, I forgot to plate the salmon roe…but it still looks pretty and was damn tasty!

Final dish

Final dish

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