Caper-Cured Salmon

Sarah Grueneberg

Monteverde, Chicago

This flavorful salmon is cured in mixture of salt, sugar, and capers. JBF Award winner Tony Mantuano and Sarah Grueneberg recommend capers from Pantelleria, an island off the coast of Sicily renowned for their handpicked capers packed in salt.


  • 1 cup capers packed in salt
  • 1/2 cup light brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 tablespoon coarsely cracked black peppercorns
  • 1 garlic clove, finely chopped
  • 1 pound skinned salmon fillet


Lightly rinse the capers under cold water for 10 seconds to remove outside salt and roughly chop. Mix the capers, brown sugar, salt, sugar, peppercorns, and in a shallow dish large enough to fit the salmon.

Nestle the salmon on top, pushing it down into the curing mixture. Pat the mixture around the sides of the fish, sprinkling a little from the sides onto the top. Cover and place into the refrigerator for 18 to 24 hours. The salmon will release some liquid.

Flip the salmon over and return it to the refrigerator for another 18 to 24 hours. The salmon should feel slightly firm to the touch. Remove the salmon from dish, rinse and pat dry. To serve, thinly slice the salmon and serve with capers, chopped shallot, crème fraîche, bread, and crackers.


6 servings