Gin-and-Juniper-Cured Chinook Salmon

Cured salmon, pickled shallots, crème fraîche—this fresh recipe from Chef Jamie Harling will delight the palate.

  • By Jamie Harling, Deane House
  • September 12, 2017
  • Yield: Serves 4 to 6


1 lb Chinook Salmon (other sustainably caught varieties of salmon will work as well) skin on, pin bones removed

250 g Kosher Salt

250 g White Sugar

2 oz Eau Claire Parlour Gin

10 g Fresh Juniper Berries


1. Place salt, sugar, gin and juniper berries in a food processor and pulse until the ingredients begin to turn into a paste.

2. Place a thin layer of the salt mixture on a parchment-lined tray (about ⅓ of mixture). Place salmon skin side down, and cover with remaining mixture. Put a second piece of parchment on top of the salmon and cover with a baking tray. Weigh down the tray with a couple large cans and place in refrigerator for 36 hours.

3. After 36 hours, rinse the salmon under cold water, removing all of the salt mixture.

4. Place salmon on a drying rack on a tray and place in fridge for another 12 hours, letting fish dry and allowing a pellicle to form. (Note: At this point the fish is completely edible. At the restaurant we cold smoke the salmon using juniper boughs, creating more depth of flavour, but this is not a necessary step.)

5. To serve, place fish skin side down, and slice between ⅛” and ¼” thick. Serve on toast, with crème fraîche, sliced cucumbers, pickled shallots and fresh dill.

Chef’s Tip: When wrapped tightly, remaining cured salmon can be stored in the fridge for up to 3 days.

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