-18 degree salmon

Sean Martin

Sean Martin

14th February 2018
Sean Martin

-18 degree salmon

This is my recipe for -18 degree celsius salmon with blue hollandaise sauce.


  • ⁣Per one side of salmon:
  • 250g Maldon sea salt
  • 375g demerara sugar
  • 4 star anise
  • 1 tsp coriander seeds zest
  • 3 oranges zest
  • 1 lime zest
  • 1 lemon
  • For the Sauce:
  • Juice of one red cabbage
  • Baking soda
  • Tarragon
  • 150g butter
  • 4 egg yolks


⁣To cure the salmon:
1. Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
2. Cover the salmon in the mix and leave for 10hrs, ideally overnight.
For the sauce
1. Juice the cabbage and combine the juice with baking soda and reduce
2. Add tarragon. Whisk the yolks over a Bain Marie
gradually adding the butter till stiff
3. Sieve the reduced liquor and fold into the yolk/butter emulsion
For the Salmon:
1. Wash off the salmon and freeze down to -18 degree celsius
2. When ready to serve, use a pastry brush to apply the sauce, slice the frozen salmon and serve immediately

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.