Golden Gin & Sugar-Cured Salmon
Golden Gin & Sugar-Cured Salmon

Golden Gin & Sugar-Cured Salmon

A good 'make-ahead' recipe, as the salmon can be made up to 4 days beforehand, and will last for a week in the fridge afterwards.




30 mins


2-4 days


for the salmon

  • 500g piece Scottish salmon fillet (skin-on)
  • 55ml gin
  • 10g dill (roughly chopped)
  • 2 rounded tsp fennel seeds
  • 8 juniper berries (crushed)
  • 50g Tate & Lyle Dark Soft Brown Sugar
  • 50g sea salt flakes
  • 1 level tbsp coarsely ground black pepper

to serve

  • Rye bread, butter, 10g of dill & dill pickles


  1. Line a small baking tin with a triple thickness of large sheets of cling film. Lay the salmon skin side down onto the cling film and pour over the gin.
  2. In a small bowl mix together the dill, fennel seeds, juniper berries, Tate & Lyle Dark Soft Brown Sugar, and salt and pepper, then spread thickly over the salmon to completely cover. Wrap tightly in the cling film, cover with another baking tin or a small chopping board and weigh down with some heavy jars or cans.
  3. Refrigerate for 2-4 days to cure, and turn once a day.
  4. To serve, scrape off the curing mixture and discard. To make slicing easier, cut away the skin. Pat the salmon dry with kitchen paper, then sprinkle the top side with the rest of the dill. Cut into thick or thin slices and serve with bread, butter and pickles.


Also goes great in a cucumber salad, wrap or sandwich!