Recipe: Cured Salmon Starter - Hotel Rangá - Dining & Bar

Recipe: Cured Salmon Starter

Sitrus Cured Salmon is one of 18 different types of salmon we serve at our Christmas buffet ‘Tis the season to eat your weight in festive food and the best way to do just that at Hotel Rangá is to attend the Scandinavian Christmas buffet. There are over 80 dishes included in the buffet and according to head chef Bragi Þór Hansson, 12 of those are different types of cured salmon.


Citrus Cured Salmon

Traditional cured salmon with a twist
Prep Time 20 mins
Total Time 2 d
Course Appetizer
Cuisine Icelandic
Servings 4 people


  • 1 fillet Fresh Salmon approximately 900 gr
  • 200 g Salt
  • 250 g Brown sugar
  • Zest of 2 Lemons
  • Zest of 2 Oranges
  • Zest of 1 Lime


  • Rinse the salmon fillets, and pat them thoroughly dry.
  • Stroke your hand hand along the salmon fillet to check for any stray bones. Use tweezers or pliers to pull out any pin bones, if necessary.
  • Grate the lemon, oranges and lime, creating zest.
  • Put third of the mixture on a baking pan that is big enough to lay a fillet flat on.
  • Lay the fillet skin-down on the mixture.
  • Spread the rest of the mixture on the flesh side of the fillet.
  • Cover the fillets and baking sheet with foil or plastic wrap.
  • Let the salmon chill about 2 days (no longer than 6 days).
  • Remove from fridge, unwrap and rinse under cold water.
  • Cut into thin slices without getting too close to the skin, so the dark salmon is included.


Serve and enjoy!

Further information about our seasonal menu’s can be found on our page Rangá Restaurant. 

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