Gin Cured Salmon

Gin Cured Salmon
Add an exciting twist to your salmon with this gin cured recipe. All you need is your favourite gin, salmon and you're good to go.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Gin Cured Salmon


  • 2 centre-cut pieces salmon, deboned with the skin on
  • 200g coarse sea salt
  • 50g light muscovado sugar
  • 75g granulated sugar
  • 1 tbsp dill seeds
  • 1 tbsp coriander seeds
  • cracked black pepper
  • 2 limes, zest only
  • 50ml 58 Gin 58 Gin 100ml Bottle - £10.00
  • 75g fresh dill, roughly chopped

How to make

  1. Mix the sugars and salt in a bowl until well combined.

  2. Using a pestle & mortar, grind the coriander seeds, dill seed and black pepper into a powder. Add this to the sugar and salt mixture.

  3. Next, stir in the lime zest, gin and chopped dill. Stir until well combined.

  4. Cut a large piece of tinfoil that will wrap around both fillets and place one fillet skin side down.

  5. Cover both fillets with all of the salt mixture and then place the other fillet skin side up.

  6. Wrap the salmon tightly in the foil and pierce a few small holes to allow drainage.

  7. Place the fillets onto a baking tray, with another baking tray on top. Weigh it down with a couple of book.

  8. Place the baking trays (plus books) into the fridge for 2-3 days. Try to turn the fillets every 8 hours or so.

  9. Time to eat, simply scrape off any excess mixture and thinly slice the fish.

  10. Et voila, perfect gin cured salmon.

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Products used in this recipe

58 Gin 100ml Bottle

  • Icon_pricetage_grey Created with Sketch.


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