Gin-Cured Salmon: The Boozy Brunch Showstopper You Didn’t Know You Needed

🐟 So, You Think You’re Too Fancy for Brunch?

Let me guess—you’ve mastered avocado toast, your sourdough starter has a name, and you once flambéed bananas just to flex on Instagram. But have you ever made gin-cured salmon? No? Then buckle up, brunch royalty, because we’re about to turn your kitchen into a Michelin-starred speakeasy.

🎉 Why Gin-Cured Salmon Is the Ultimate Power Move

First off, it’s shockingly easy. No cooking, no smoke alarms, no crying over burnt toast. Just mix, wrap, and wait. The result? A silky, jewel-toned salmon that tastes like it got a spa treatment in a gin distillery.

Plus, it’s a conversation starter. Serve this at your next gathering, and watch your guests’ eyes widen as they ask, “You made this?” To which you’ll casually reply, “Oh, just a little something I whipped up.”

🧂 Ingredients

• 1.5 lb (700g) skin-on salmon fillet, pin bones removed
• 1 cup kosher salt
• 1 cup granulated sugar
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons crushed juniper berries
• 1 tablespoon black peppercorns, crushed
• 1 bunch fresh dill, chopped
• 1/2 cup gin (choose one with botanical notes, like Hendrick’s)

Optional Add-Ins:

• 1 medium beet, grated (for a vibrant pink hue)
• 1 tablespoon coriander seeds, crushed
• 1 tablespoon fennel seeds, crushed

🛠️ Tools & Kitchen Gadgets Used

• Sharp knife – For slicing the salmon thinly.
• Mixing bowls – To combine your curing mixture.
• Plastic wrap – To snugly wrap your salmon.
• Baking dish or tray – To hold the wrapped salmon.
• Weights – Cans or a small cutting board to press the salmon.
• Measuring cups and spoons – Precision matters.
• Zester or microplane – For that citrus zest.
• Mortar and pestle or spice grinder – To crush spices.
• Cutting board – Preferably non-porous to avoid fishy smells.

👩‍🍳 Step-by-Step Instructions

1. Prep the Salmon: Rinse and pat dry your salmon. Check for any pin bones and remove them with tweezers.
2. Make the Cure: In a bowl, mix salt, sugar, citrus zests, crushed spices, and chopped dill.
3. Add the Gin: Slowly pour in the gin, stirring until the mixture resembles wet sand.
4. Wrap It Up: Lay out a large piece of plastic wrap. Spread half the cure mixture on it, place the salmon skin-side down, and cover with the remaining cure. Wrap tightly.
5. Weigh It Down: Place the wrapped salmon in a baking dish. Top with weights to press it down evenly.
6. Cure Time: Refrigerate for 36–48 hours. Flip the salmon halfway through to ensure even curing.
7. Rinse and Dry: Unwrap the salmon, rinse off the cure under cold water, and pat dry.
8. Slice and Serve: Using a sharp knife, slice the salmon thinly at a slight angle. Serve on bagels, crackers, or however you fancy.

🔥 Calories & Nutritional Info (Per 2 oz Serving)

• Calories: ~122 kcal
• Protein: 12g
• Fat: 8g
• Carbohydrates: 1g
• Sodium: 258mg

Note: Values may vary based on the exact ingredients and curing time.

❌ Common Mistakes to Avoid

• Overcuring: Leaving the salmon too long can make it overly salty and dry. Stick to the 36–48-hour window.
• Uneven Cure: Not flipping the salmon halfway through? Expect uneven flavor and texture.
• Skipping the Rinse: Forgetting to rinse off the cure will result in an overpoweringly salty fish.
• Using Low-Quality Salmon: This isn’t the time for bargain-bin fish. Go for fresh, high-quality fillets.
• Neglecting the Weight: The pressure helps the cure penetrate and gives the salmon its silky texture.

🔄 Variations & Customizations

• Beetroot Beauty: Add grated beet to the cure for a stunning magenta hue and earthy flavor.
• Spicy Kick: Incorporate crushed red pepper flakes or a dash of chili powder for some heat.
• Herbaceous Twist: Swap dill for tarragon or cilantro for a different aromatic profile.

❓ FAQ Section

Q1: How long does gin-cured salmon last?

A: Stored properly in the fridge, it can last up to 5 days. Always check for any off smells or textures before consuming.

Q2: Can I freeze gin-cured salmon?

A: Yes, wrap it tightly and freeze for up to a month. Thaw in the refrigerator before serving.

Q3: What’s the difference between gravlax and gin-cured salmon?

A: Gravlax is traditionally cured with salt, sugar, and dill. Gin-cured salmon adds gin and often other botanicals for a unique flavor twist.

Q4: Do I need to cook the salmon after curing?

A: Nope! The curing process “cooks” the salmon by drawing out moisture. It’s ready to eat after curing.

Q5: Can I use vodka instead of gin?

A: Absolutely. Vodka offers a more neutral flavor, letting other ingredients shine.

Q6: Is it safe to eat raw-cured salmon?

A: Yes, if you’ve used fresh, high-quality salmon and followed proper curing procedures.

Q7: What’s the best way to serve gin-cured salmon?

A: Thinly sliced on bagels with cream cheese, atop crackers, or as part of a charcuterie board.

🎬 Final Thoughts

Congratulations, you’ve just leveled up your brunch game. This gin-cured salmon isn’t just food; it’s a statement. A declaration that you, dear reader, are not to be trifled with in the kitchen.

So, go ahead, share your creations, bask in the compliments, and remember: store-bought is for amateurs.