Scarpetta’s Slammin’ Citrus-Cured Salmon

Scott Conant shares his recipe

Scarpetta at the Montage in Beverly Hills debuts its brand spankin’ new brunch service this Sunday. Aside from downing multiple mimosas on that manicured patio, we’re most excited about the huge raw bar that will be front and center among the panoply of gourmet “stations” which will be serving up waffles, egg dishes, carved meats, and cheese from the Cheese Store of Beverly Hills—natch. The raw bar star? Luscious, ruby slivers of citrus-cured salmon. Can’t wait for the weekend to try it? You’re in luck. Here, Scarpetta chef Scott Conant shares the surprisingly simple recipe.

  • 1 whole side of fresh salmon, filleted skin on
  • 1 ¼ cups of kosher salt
  • 1 cup dark brown sugar
  • 1 Tbsp yellow mustard seeds
  • 1 tsp of coarsely ground black pepper
  • 1 bunch of fresh dill
  • 1 bunch of fresh parsley
  • 1 medium onion, thinly sliced
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • 1 orange, thinly sliced
  • ¼ cup of olive oil (not extra virgin)
  • ¼ cup white wine
  • Remove any pin bones from salmon.  On a sided platter or sheet pan large enough to hold the fish, gently rub the salt onto both sides of the salmon.  Lay the salmon skin and cover with plastic wrap.  Place another sheet pan, platter, or a cutting board on top of the length of the fish and weight it lightly.  Refrigerate salmon for 12 to 24 hours.
  • Remove the eights, unwrap the salmon, and gently wipe off the excess salt and moisture.  (Do not rinse it!) Lay the salmon skin side on the platter.  Sprinkle the sugar, mustard seeds and black pepper over the length of the fish. 
  • Next cover the fish with dill, parsley, onion, lemon, lime, and orange, distributing and layering the ingredients as evenly as you can along the length of the fish.  Drizzle the olive oil and white over everything.  Cover the salmon with plastic wrap , weight it again, and refrigerate for 24 hours.  
  • Unwrap salmon and spoon any accumulated juices onto it.  
  • Carefully turn the salmon over (don’t worry about rearranging the marinade ingredients, just let them fall onto the platter and rest the fish on top of everything). Once again cover the fish, gently scrape any remaining marinade mixture off the salmon and pat it dry.  The salmon will keep in the refrigerator for a week.