Slow Roasted Brown Sugar and Dill Cured Salmon

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“This recipe is so different because it combines both curing and slow roasting! This recipe reminds me of my time in Sweden when my hubby ate Salmon EVERY DAY. . .literally weeks of salmon. . .I couldn't do it! Recipe from December 2009 issue of Cooking Light magazine. They recommend serving it with a light salad made of watercress and cucumber. Time does not include the 8 hour cure period. UPDATE: WOWZERS was this cool! So easy! Salmon is restaurant worthy, but we didn't care for the sauce. . .but I will let you decide! We prefer it with my Horseradish Dill Sauce instead.”
1hr 10mins

Ingredients Nutrition


  1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
  2. Preheat oven to 175°.
  3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
  4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.

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