Name: Salt-Cured Salmon with Citrus and Dill
Cook time: 12 h 15 min
Total time: 12 h 15 min
Yield: 1 dish
Cuisine: Mediterranean
Ingredients: Atlantic salmon; Lemon; Orange; Dill; Table salt; Lemon zest; Orange zest

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Mediterranean

1 kg 176 gram

Servings: 6 (1 serving ≈ 109 gram)

Digestion time: 4 hour

Complete protein: ✔

Keep the salmon (500 g) on the skin, rinse it, and dry it very well. Rub the whole surface with table salt (7 g).

Finely chop dill (20 g) and mix it with lemon zest (3 g) and orange zest (3 g). Cover the fish with this aromatic mixture, pour over lemon juice (60 g) and orange juice (60 g), cover with film, and refrigerate for 12 hours.

Remove the dill coating, pat the salmon dry, and slice it thinly. Serve cold. For storage, wrap the fish in parchment or film and freeze it in portions.

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Published: 05.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Atlantic salmon	Atlantic salmon	Ingredient quantity for Atlantic salmon in g
Include ingredient: Lemon	Lemon	Ingredient quantity for Lemon in g
Include ingredient: Orange	Orange	Ingredient quantity for Orange in g
Include ingredient: Dill	Dill	Ingredient quantity for Dill in g
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Lemon zest	Lemon zest	Ingredient quantity for Lemon zest in g
Include ingredient: Orange zest	Orange zest	Ingredient quantity for Orange zest in g

	Product release:	653
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Proteins	15.6
Digestible proteins	15.3
Fats	10.8
Plaid	0.6
Net carbohydrates	1.7
Fructose	0.6
Calories	168 kcal
Indexes
Glycemic index	6.2
Glycemic load	0.7
Insulin index, II	24.4
Disease inflammatory index, DII	-0.50
Antioxidant, ORAC	478

Weight loss	Detention	Set
17%	12%	10%
972	1350	1620

Nutrient	% of RDA
B12	1321321221131061
B6	535336116231
D	4242424277
B3	42483784341
B5	31312652152
B1	16181432101
C	1518165431
E	1414143021
B7	1313113221
B2	1214112651
B4 (Choline)	912112153
B9	7751473
A	7981644

Nutrient	% of RDA
Fructose	??????
Selenium	51514793287
Phosphorus	313131432211
Chlorine	28282834287
Coenzyme Q10	2323236971
Flavonoids	21181630?2
Sodium	20202038189
Iodine	18181229133
Potassium	13161519119
Alpha GPC	11112233115
Manganese	911101494
Iron	732541
Magnesium	6871943
Quercetin	6681711
Zinc	5751111

12 15
	Cooking	15
		12

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

Nutrient	% of RDA
DHA (Omega-3)	346346577692?87
EPA (Omega-3)	153153255383?26
Alpha-linolenic acid (Omega-3)	1101611261968859
Cholesterol	23232392?46
Arachidonic acid (AA, Omega-6)	8231546?5
Palmitic acid (Saturated)	88812?15

Nutrient	% of RDA
Tryptophan	1121571573926316
Histidine	109153153319?77
Lysine	911281282666432
Threonine	588282170??
Valin	425959124?19
Leucine	4157571223814
Serin	38382664?13
Alanine	387777191??
Methionine	3851511063826
Glutamine	313131153315
Tyrosine	223122773813
Phenylalanine	223131643813
Arginine	15151538134
Cysteine	131516401510
Glycine	101010313110
Isoleucine	5881642

Salt-Cured Salmon with Citrus and Dill

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