Cured salmon roe

Cured salmon roe

Yield: 1 lb

Salmon are out and about. This quick cure turns fresh salmon roe into a great snack or addition to a charcuterie plate. Once you cure the eggs they will last about two weeks in the fridge, or six months in the freezer. If you’re sensitive to salt, taste the roe after 10 minutes and adjust accordingly. If you’d like them a bit more salty, try letting them soak for 25 minutes or half an hour.


  • 3 cups of cold water
  • ¼ cup kosher salt
  • 1 pound fresh salmon roe (about 2 sacks from large fish), removed from roe sack and cleaned under warm running water
  • Toast, to garnish
  • Cream cheese, to garnish
  • Sliced scallions, to garnish


  1. Mix together salt and water until the salt is fully dissolved, add the roe and let soak for 20 minutes. Strain the roe and store in the fridge in a clean jar, or vacuum-pack for later use.
  2. Try serving the cured roe on toasted bread, spread with a little cream cheese. Top the roe with scallions.


Soak the roe

Drain the roe