Cristina Ferrare's Ouzo Cured Salmon

Cristina Ferrare's Ouzo Cured Salmon


  • 3/4 pound skinless sashimi-grade salmon fillet
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ouzo liqueur
  • ½ teaspoon honey
  • ½ cup extra-virgin olive oil
  • Pinch of Sea salt
  • Freshly ground back pepper
  • Pinch of paprika
  • 1 teaspoon chopped fresh dill

Serves 6

The salmon needs to be incredibly fresh (sashimi grade). Make sure the salmon was brought in that same day.
Need a really good olive oil. To bring out the flavor, use fresh, not dried, herbs.

  • Feel for and remove any pin bones from the salmon fillet. If the fillet has a white, string-like "tendon" running down the center, trim it away. Trim any gray flash on the skin side. With a sharp chef's knife, slice the salmon thinly about ¼ inch thick or less on a slight diagonal and arrange the slices side by side, close together, on a chilled patter.
  • To make a marinade, whisk together the lemon juice, ouzo, and honey.
  • Gradually whisk in the olive oil.
  • Spoon the marinade over the fish, then season the fish with salt and black pepper.
  • Let marinate at least 10 minutes before serving. The fish will begin to change color, but will not be fully cured at that point; marinate longer if you like. Just before serving, garnish with pepper and dill.

Recipe For Using the Cured Fish to Make Salmon Pizza:

  • Cure fish overnight/refrigerate.
  • Take out of refrigerator.
  • Prepare pizza dough (homemade or store-bought) and bake it.
  • Top cooled pizza with crème fraiche.
  • Slice, lay down salmon on top.
  • Add 2 tablespoons scallions, chopped.
  • Add 2 tablespoons fresh dill, chopped.
  • Drizzle olive oil (1 tablespoon).
  • Add lemon (a squeeze).

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