Half Cured Sweet and Smokey Salmon

Refined Sugar Free - Grain Free - Dairy Free - Anti Inflammatory


  • 1 lb Skin on Center Cut one Side Piece of Wild Salmon (pin bones removed)
  • 1 1/2 tsp Smoked Paprika
  • 2 Tbl Coconut Sugar 
  • Zest of 1 Lemon
  • 1 1/2 tsp Fine Sea Salt


  • 1 1/2 tsp Coriander Seeds (toasted and ground) or 1/2 tsp dried *
  • 1 tsp Cumin Seeds (toasted and ground) or 1/4 tsp dried *


  1. Combine the smoked paprika, coconut sugar (or raw sugar), salt, zest of the lemon (and additional spices if using) in a bowl. Toss with your fingers.
  2. Rinse the salmon off and dry with paper towels removing as much moisture as possible.
  3. Lay the salmon down on a sheet pan lined with foil and brushed with olive oil to prevent sticking.
  4. Generously cover the salmon in the spice rub pressing it into the flesh until it is completely covered.
  5. Allow the salmon to sit out for 30-45 minutes and "cure".
  6. You know its ready when the spices have absorbed into the salmon and it has a sheen to it.
  7. Preheat the broiler and position a rack 3 inches from the broiler.
  8. After the curing, place the salmon under the broiler for 6-8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer.
  9. Allow to rest for 10 minutes before serving.


  1. For whole spices: Toast the coriander and cumin in a dry small saute pan over medium heat for 2-3 minutes or until the spices become fragrant. Make sure to stir the spices every 30 seconds or so for even toasting.
  2. In a mortar & pestle or a spice grinder add the toasted coriander and cumin seeds and process until finely ground. Add to spice/lemon zest/sugar mixture and proceed with recipe.