Main Lemongrass & Kefir Lime Leaf Cured Salmon

Recipe: Lemongrass & Kefir Lime Leaf Cured Salmon

3 minutes to read
Lauren Taylor

Lauren Lulu Taylor

Recipe Creator


Difficulty: Easy

Ready In: 48 Hours

Serves: 4

Salmon is one of my favorite fish, but its price tag has been on the rise. Here’s a fantastic method to make your salmon supply last longer. This recipe adds a little Asian-inspired twist to the classic gravlax. By introducing a touch of alcohol, the curing process is accelerated, taking as little as 12 hours.

Once your salmon is perfectly cured, the culinary possibilities are endless. Enjoy it thinly sliced with a squeeze of zesty lime or lemon, incorporate it into a refreshing salad, or elevate your snacking game by serving it on bread or crackers.


  • 500g salmon, sashimi grade, skinned and deboned

For the cure:

  • 3 tablespoons vodka, sake or gin
  • ½  cup granulated sugar
  • ½ cup coarse sea salt or kosher salt
  • 1 large lime, zest only
  • 4 double kefir lime leaves, stem removed and finely sliced
  • 2 stalks of lemongrass, tender bottom 3 inches, sliced finely


1. Mix the spices

Put the sugar, salt, lime zest, kaffir lime leaves and lemongrass in a bowl. Rub the mixture between your fingertips to infuse the salt and sugar with the oils from the kefir leaves and the lemongrass.

2. Add vodka

Stir in the vodka/saké and mix.

3. Wrap the salmon

Take your salmon and place it on a large piece of plastic wrap, approximately 3ft (1m).

4. Curing

Rub ½ the cure over the top. Fold one side of the plastic wrap over the top and flip the salmon over to the side. Add the other half of the cure. Wrap the salmon tightly in the plastic wrap. Place the salmon in a lipped tray or container and place a weight on top.

5. Place it in the fridge

Refrigerate for a minimum of 12 hours for a light cure, 24 hours for a medium cure, or 36 hours for a hard cure. Drain off excess liquid as it accumulates from the bottom of the container.

6. To serve
Unwrap the salmon and transfer it to a cutting board. Scrape the cure off the salmon and dry the salmon with paper towels. Slice the salmon with a very sharp knife at a slight angle and serve as is with a squeeze of lime.
Final Lemongrass & Kefir Lime Leaf Cured Salmon
Lemongrass & Kefir Lime Leaf Cured Salmon

We hope that you will enjoy this dish. For more great ideas on how to spice up your meals, please see our Recipes.

Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers. 

Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”

With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.

Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.

You can also follow Lauren by visiting LaurenLuluTaylor.

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