Slow Roasted Brown Sugar and Dill Cured Salmon

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READY IN: 1hr 10mins
jenne
Recipe by jenne

This recipe is so different because it combines both curing and slow roasting! This recipe reminds me of my time in Sweden when my hubby ate Salmon EVERY DAY. . .literally weeks of salmon. . .I couldn't do it! Recipe from December 2009 issue of Cooking Light magazine. They recommend serving it with a light salad made of watercress and cucumber. Time does not include the 8 hour cure period. UPDATE: WOWZERS was this cool! So easy! Salmon is restaurant worthy, but we didn't care for the sauce. . .but I will let you decide! We prefer it with my Horseradish Dill Sauce instead.

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
  2. Preheat oven to 175°.
  3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
  4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.

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