Treacle Cured Salmon

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This dish comes from Nigel Howarth of the Three Fishes and Northcote Manor in Lancashire. He served it up at one of his annual food festivals, where he invites chefs from around Britain and further afield to cook for the evening. It can also be made with sea trout.


  • 1 salmon fillet (with skin), about 750 g-1 kg, trimmed
  • 80


Lay the salmon fillet skin side down on a sheet of cling film. Warm the treacle in a bowl over a pan of simmering water until it is just runny. Mix the fennel seeds, lemon zest, salt, mustard, pepper and treacle together. Spread evenly over the salmon and wrap well in more cling film. Place on a tray, still skin side down, and leave at room temperature for 1 hour, then refrigerate for 48 hours.