Healthy Christmas Recipe: Cured Dill Salmon

Christmas time is just around the corner! I know a lot of you will be wondering how is it possible to stay healthy around this time of year? Simple, just skip the cakes and eat whole foods ! Watch the portion sizes and don’t overdo on alcohol intake and you may NOT need a detox diet after New Year. However, if you fail on these and it happens you will need one… visit our calendar and book our detoxification class early next year. One way or the other, you will be sorted 😉

In the lead up to Christmas, over the next 4 weeks, I will be sharing with you some wholesome recipes and nutritional tips on how to maintain a healthy diet through the Christmas period.

Today I have a recipe for you that is a good healthy option to add to the Christmas lunch spread. It is also an excellent starter or nibble you could serve at pre Christmas celebrations, BBQ’s or get-togethers. This tasty recipe comes from Trupps’ Wholefood Kitchen cookbook.

Marinated salmon lasts in the fridge for up to 10 days, and it also freezes well. Therefore, it is ideal for preparing in advance.

Cured Dill Salmon

Cured Dill Salmon


  • 1 large side of salmon, scaled and all bones removed
  • 200gm sea salt (to preserve it – it doesn’t ends up in the dish)
  • 120gm brown sugar (use dark palm sugar if you like) (to preserve it – it doesn’t end up in the dish)
  • 1-tablespoon cracked peppercorns
  • 5 star anise
  • 1 orange
  • 1 lemon
  • 2-3 bunches of dill


  • Crush the star anise in a mortar or between the bottom of a pan and work surface.
  • Wash and chop the dill very fine (including stems).
  • With the finest blade of your grater, shave the skin of the orange and lemon.
  • Mix the salt with sugar, pepper, star aniseed, orange, lemon skin and dill.
  • With a spike or needle, poke 20-30 deep holes into the salmon skin.
  • Brush the skin side with some of the salt mixture.
  • Place the salmon fillet onto a tray and coat it with the remaining salt mixture.
  • Marinate the fish in your fridge for 24 hours.
  • When marinated wash any excess salt of the fish fillet under cold running water.
  • Dry it with a kitchen paper.
  • To serve the fish place the fillet onto a chopping board.
  • Slice with a very sharp knife paper-thin flat slices of the fillet until you reach the greyish brown layer between meat and skin.
  • Place the thin fish slices decorative onto a platter and serve with sour cream or dill cucumbers.