Treacle cured salmon

Treacle cured salmon

A delicious cured salmon recipe made with a wonderful treacle and Kikkoman soy sauce cure, developed by Chef Andy McLeish for Kikkoman. It would make a great starter

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  • Serves8
  • Preparation Time2 hours
  • Additional Timecuring time



  • 2kg side salmon
  • 2 bunches spring onions
  • 1 bunch French breakfast radish
  • 10g coriander cress
  • oil

Ginger and lemongrass

  • stem ginger in syrup, 350-400g jar
  • 1 lemongrass stick

Pickled beetroot

  • 1 beetroot, peeled and sliced very thinly
  • 1 pinch fresh thyme
  • 2 tbsp honey
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • salt
  • pepper

Treacle cure

Salt marinade

  • 1kg sugar
  • 500g flaky sea salt
  • 500g coarse sea salt
  • 2 lemons, juice and zest
  • 4 oranges, juice and zest
  • 15g coriander seeds
  • 15g white peppercorns


To prepare the salt marinade, begin by mixing all the ingredients together to make a paste. Separate 320g of the curing mix and keep aside for use in the treacle cure. Brush the rest of the marinade all over the salmon and keep in the fridge for 24 hours.

After 24 hours, prepare the treacle cure by cutting all the dry ingredients, then add all the wet ingredients and the 320g of salt marinade and mix. It may help to warm the treacle a tad to make the cure easier to combine

Rinse the salt marinade off the salmon and pat dry. Place the salmon into the treacle cure and cover. The salmon is required to be cured for four days and needs to be turned once a day

For the pickled beetroot, mix the oil, vinegar, honey and thyme together and add the raw sliced beetroot and season with salt and pepper. Keep in a sealed container covered for a day.

To prepare the lemongrass and ginger purée, roughly slice the lemongrass and stem ginger and keep in a bowl covered with half of the ginger syrup from the jar in a warm area for 2-3 hours

Blitz until smooth in a food processer. Pass through a sieve and decant into a squeezy bottle

To plate the dish, remove the salmon from the treacle and pat dry with a cloth. Remove the skin from the salmon, discard and slice the salmon into thin servings

Chop and trim the spring onions, season with some oil and lightly chargrill. Slice the breakfast radish and place in iced water

Arrange four slices of the salmon precisely on the plate and then arrange the spring onions, radish and pickled beetroot slices between the salmon. Complete with some dots of ginger purée and some coriander cress

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