Complex Thai-Style Cured Salmon

Here’s a little adventure into the worlds of Thai flavours and video. I will be smoking some salmon over the coming couple of weeks and while I was thinking about doing something “different”, I thought doing something with a bit of Thai flavour might be fun. I took the trouble to shoot a bit of footage to show the process. I have been utilising video in my business over the past few months and thought that I might apply it here on the blog too.

For the record, shooting video is far more complex than shooting stills. There is a lot more to consider. With stills, I have the lighting down pat with a single flash, some reflectors and pieces of card and tinfoil. The video needs continuous lighting, and lots of it. Post production of video is far more involved than photography too. There are more moving parts and many more things to consider. I decided to not add a voice over, partly because I don’t think the world is ready my nasal Irish brogue and partly because it would add a completely different layer of timing, editing and complexity. Also, I enjoyed the challenge involved in producing a video that instructs without the need for voice. Let me know if it works, please.

For those of you not interested in watching the movie, here’s the ingredients list for my Thai Style Cured Salmon.


  • One 600 gramme piece of fresh organic salmon
  • 120 grams grated coconut cream
  • 100 grams rock salt (untreated)
  • 100 grams white sugar
  • 2 stalks of lemongrass
  • 12 slices of galangal
  • 1 red chilli
  • Juice of 2 and zest of 1 lime
  • 1 handful of coriander (cilantro)

Mix the coconut, sugar and salt in a bowl. Chop up the lemongrass, galangal, chilli and coriander. Zest the lime. Squeeze the limes. Mix all these ingredients into a rough paste. Place the salmon on a large piece of cling film in a dish. Cover the flesh side of the fish with the mixture. Wrap it up tight in the cling film. Sit a smaller dish on top of the salmon and add some weights to it (a couple of tins of tomatoes will do). Place it in the refrigerator for 48 hours. Turn the fish every 12 hours.

Carve it thin or cut into chunks. The choice is yours.

Take the fish out of the refrigerator. Scrape off the mixture and rinse the fish under copious cold water. Pat it dry and carve it to serve with a mango salsa. Please don’t skip the salsa. It really brings this fish alive (not literally) and makes for a fantastic flavour combination.

The salsa is made with flesh of one mango diced, one small red chilli diced, juice of a lime and a few coriander leaves chopped. Delicious!


The flavour profile fo the fish is altered quite a bit if you cut it into chunks rather than thin slices. Both are delicious. Both work wonderfully with the mango salsa. Give this a go.

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Latest comments
  • I enjoyed that a lot! Especially those lingering pouring sections – oh, the fun you can have with a spot of slo-mo and wow! how amazing your knife skills looking in that speeded up bit. But my favourite part of all was you reaching into the fridge! If you go with more of these, I insist the fridge-reach is included in every one… Oh, and I might give that salmon a go when the Husband, the Doggo and I return from our holiday.

      • Very well, thanks; we are currently enjoying our usual gastro-binge holiday, sampling lots of local gorgeousness: buffalo chorizo, local honey, blueberries and dark rye bread, fresh Asian greens, strawberry tarts… The dog is doing most of the posting at present!

          • He’s one hound that could keep up with you on the bike… retired racer, won some races before he had to give it away due to injury… He certainly keeps us on our toes!

          • Here, the racing industry’s Integrity Commission is tasked with finding homes for the retired. We wouldn’t hesitate to do it again. He is a peaceful, loving and very rewarding companion.

          • I have the notion that Mouse didn’t have a totally brilliant life before adoption. He’s very shy and nervous of loud noises, traffic, etc, and distrustful of strangers till properly introduced. On the plus side, he’s totally silent apart from a rare bark, non-aggressive towards other dogs and very appreciative of all attention from those he knows. A very good doggo indeed.

  • Nice vid Conor! The salmon and salsa looks heavenly. I gather it’s not the kind of lox you put on a bagel with a schmear, but I bet there are tons of options for Thai-inspired appetizers using that salmon/salsa combo.

  • Delighted to see you blogging again Conor, I’ve missed your posts. Gorgeous recipe and now a fab video too!

  • Oh my goodness!!! The footage of you thinly slicing the cured salmon is one of the sexiest things I’ve seen in a long time!

    The video was really fun to watch — especially nice to see your shining face. I, for one, would love to hear your voice as well. 🙂

  • Have a safe trip! Hopefully, the fires are out in your area. Please give Mouse a belly rub from me.

  • What a joy to have you back, Conor Bofin !! Thought you were fed up with our comments . . . ! Loved the video and being able to say hello face-to=face !!! And thank you for giving us ideas for a fabulous salmon dish without incorrectly, calling it ‘gravlax’ . . . shall make it as soon as I manage to get a suitable fillet of said fish and it is totally possible my ages-old recipe will have to take a back seat awhile . . . bestest . . .

  • Welcome back!
    I thought we’d lost you!
    Please keep giving us inspiration

  • I *think* this one’s meant for me, unless anyone else has a dog called Mouse…? Yes, the fires are all out, thanks to the lavish rain that finally arrived. Mouse says any belly rubs going are very acceptable, any chance of a sneaky treat?

  • The video is very clear and doesn’t need a voice over. With some very minor adjustments I think you could even make it language-free. It looks quite professional and as I was watching it I was contemplating how much work it had been to produce. I have to mention the excellent pouring shots again. And perhaps a new tradition, the fridge shot!

  • This looks amazing. Salmon is one of my favourite fish and I love the flavours in this dish.

  • Ha ! Mystery solved !! YOU have no idea how many times I looked at that fridge shot and could not work out the ‘how’ 🙂 !

  • i love cured salmon and i’m sure this is delicious. in fact i like salmon in almost every which way:) cheers sherry

  • That looks delicious!
    Constructive professional criticism – on the whole the video is well produced with excellent lighting, but I recommend using the zoom sparingly, those three pouring zoom shots near the beginning are two zooms too many. Be careful with music copyright. If you use someone else’s music, the royalties for the web, which is global, can be astronomical. Being non professional doesn’t exempt you, though it depends on whether anyone’s looking to catch you.

      • That’s good! Most people probably get away with it, but they may crack down one day and some artists are more vigilant than others.
        It’s very good with the music and I think you need to have the ingredients on there, though I suppose if one looks at it on the blog, they are listed.

  • Thai gravlax?! Such a mind blowing idea! Love everything about it. Kudos on your video – it looks very professional. 🙂

  • Like many others, I really enjoyed that video. And the recipe. Am feeling Inspired!

  • The video is great! Good music!!! Love this salmon. You need something under your cutting board – every time it moved I thought you were going to cut your finger! (Mom comment!)

  • So very nice to have you back blogging Conor, you were certainly missed. How nice to have you doing a video as well. I can just imagine how complicated it was to produce but the end result is great. I’ll enjoy your future endeavors.

  • A beautiful piece of fish—and a beautifully done video! Hard to believe you’re new to the game, Conor. Bravo! Nice choice of music as well, but I am curious to hear that Irish brogue… Think about it for the future, perhaps?

  • Very nice recipe. We have to try. So easy, flavorful and delicious.

  • Just the way I like my salmon! 🍀

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