I recently served this dish at a baby shower brunch that I catered and it got rave reviews and several recipe requests! I can’t take credit for the original recipe, however I did make a few tweaks to make it my own. It’s best prepared the day before and served at room temperature*. The fennel and dill sauce is a must! Enjoy!!
Ingredients: Easily feeds 10 – 12 people
- 3 – 4 lb salmon filet, skinned and pin bones removed
- 1/2 cup low sodium soy sauce
- 1/3 cup sugar
- 1/3 cup kosher salt
- 1 tbsp smoked paprika
- 2 tbsp coriander
- 2 tbsp + 2tsp ground fennel
- 1/2 tbsp pepper
- 1/4 cup molasses
- 1 tsp cayenne pepper
- 2 bay leaves
- 1 cup sour cream
- 3 tbsp prepared horseradish
- 1 tbsp fresh dill, chopped
- BRINE THE SALMON: Mix together the soy sauce, sugar and kosher salt. Combine it with the salmon in a large ziplock bag or shallow dish, making sure the filet is coated evenly. Refrigerate at least 30 minutes but no more than 3 hrs.
- Meanwhile, prepare the RUB by combining the paprika, coriander, 2 tbsp of fennel and pepper in a small bowl.
- Remove salmon from the brine, rinse and pat dry. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Place salmon on the paper and carefully rub mixture into both sides. Bake for 20 – 30 minutes depending on the thickness of the filet.
- While the salmon bakes, make the GLAZE by mixing together the molasses, cayenne and bay leaves. Bring to a boil then allow mixture to cool slightly.
- When salmon is done cooking, remove from oven and glaze. Not all of the glaze may be used. Let salmon cool and then cover and refrigerate until ready to serve, allowing sufficient time for the filet to come to room temperature first (3 – 4 hrs)*.
- To make the SAUCE mix together the sour cream, horseradish, 2 tsp fennel and dill in a small bowl.
Original recipe courtesy of Paula’s Pantry
To display and serve the salmon, I use kitchen shears to trim around the parchment paper and then transfer the filet (with parchment underneath to prevent it from falling apart) to a serving dish. You can try and cut the salmon into thin slices but in my experience, it tends to flake apart. I use a small spatula when serving and break off “slices” and serve it with a dollop of sauce on some kind of small toasted piece of bread.