Citrus Cured Salmon

Citrus Cured Salmon

Once you learn to cure your own fish you'll never buy the supermarket version again. This recipe is super simple and only requires a few ingredients. It's really important to buy a nice piece of salmon. Have a chat with your fish monger. Don't be afraid to ask to smell the fish. Fresh salmon should smell like the sea, not "fishy." 

Course Breakfast
Servings 4


  • 1 lb skin on salmon filet
  • 1 cup coarse kosher salt
  • 1/2 cup sugar
  • 1 tbs lemon zest
  • 1 tbs lime zest
  • 1 tbs orange zest
  • 1 tsp chili flake
  • 1 tsp ground coriander


  1. In a small bowl combine the salt, sugar zest and spices .

  2. Line a baking tray with parchment paper. Spread half the citrus salt and sugar mixture onto the tray. Place the salmon onto the salt bed skin side down. Sprinkle the remaining salt mixture over the top of the salmon.

  3. Wrap the whole tray in plastic wrap and place another tray or heavy plate on top to weigh the salmon down. Refrigerate for 24 hrs. 

  4. Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Slice thinly with a very sharp knife. Serve on toast with cream cheese, capers and sliced tomato! 

Ricotta + Jam Toast

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This is such a simple, quick breakfast to throw together. The combination of toasty bread, creamy ricotta and sweet jam is unbelievably delicious. Because this recipe only has three ingredients you really want to make sure you’re using the top quality of each.

If you live in Los Angeles you have to get to Lodge Bread in Culver City. Very few things can convince me to drive to Culver City; Lodge is one of the few. I buy two loaves at time and they don’t last long. Seriously, there bread is incredible.


1 thick slice of country bread, any that you like seeds and grains are fine

1/4c whole milk ricotta cheese, the best can find

4 heaping tbs of jam, any flavor

Directions: Toast your bread slice, spread the ricotta over the bread and top with jam. It’s that simple!

I highly recommend a cup of coffee with this very indulgent breakfast. Let me know in the comments below how your toast comes out!