Corned Alaska Sockeye Salmon

Corned Alaska Sockeye Salmon

Whaaaaat. Corned Salmon. Wasn't sure how it was going to turn out, but it was bonkers good. You can cure from anywhere between 3 and 12 hours.  Serve this with some horseradish or grainy mustard. If you give this a shot, leave a comment! Would love to hear how it turns out for you. 


  • 2 lb Wild Alaska Salmon (Portions or Fillet)
  • 3 tablespoons whole coriander seed
  • 3 tablespoons black peppercorns (use some pink ones if you've got them, too)
  • 3 tablespoons mustard seeds
  • 3 large bay leaves
  • 8 cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon red pepper flakes
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • Prepared horseradish
  • Grainy mustard


1. Put all the spices except salt and sugar in a spice blender and crush coarsely. 
2. Add the salt and sugar to the crushed spices. 
3. Place the salmon in a baking dish and completely cover all sides with the spice mixture. 
4. Let cure for 3 - 12 hours. 
5. Completely rinse spice rub off of salmon with running cold water. Dry with a paper towel. 
6. Bake salmon at 400 degrees until center just begins to flake. Medium rare. In an oven, it should take about 10 minutes, depending on the size of the cuts. A full fillet may take a few minutes longer.  In an air fryer, a portion will take 6 minutes or so. 
7. Serve with horseradish and grainy mustard.


Corned Alaska Salmon

The one on the right cured for 4 hours and the one on the left cured for 12. Both were delicious. 

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