No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


  • yield: Makes 3 pounds
Photography: DAVID M. RUSSELL


  • 1/2 cup coarse salt
  • 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon whole coriander seeds
  • 1 teaspoon freshly ground black pepper
  • 1 (3-pound) boneless salmon fillet, skin on
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons vodka
  • 1 bunch fresh dill, coarsely chopped
  • Thinly sliced pumpernickel bread, cut into squares
  • Mustard sauce


  1. Step 1

    With a mortar and pestle, mix together salt, sugar, 2 teaspoons coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin-side down and rub salt mixture all over the flesh side of salmon. Cover with plastic wrap, add a weight, and cover the entire dish with plastic wrap, and refrigerate for 24 hours.

  2. Step 2

    Combine the mustards, sugar and vinegar in the bowl of a food processor fitted with a metal blade. Process to combine, then add the oil drop by drop until the mixture is thick.

  3. Step 3

    Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka and sprinkle with dill and remaining 2 teaspoons coriander seeds. Cover, weigh down, and refrigerate for 24 hours.

  4. Step 4

    Remove salmon from refrigerator and wipe off excess marinade (reserving dill for garnish). Slice salmon into 1/4-inch thick slices, removing skin; keep refrigerated until ready to serve.

  5. Step 5

    Serve on bread, topped with Mustard sauce and reserved dill.

Reviews (1)

  • 16 Jan, 2014

    I love this recipe. We made something similar and made it with Beetroot. Very delicious and the colour is incredible: