Salmon Cured with Irish Whiskey

Preparation info

  • Serves


    , plus leftovers
    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 tail of wild salmon, when available, weighing about 1 kg (2lbs)
  • 5 tablespoons coarse sea salt
  • 2 tablespoons light muscovado sugar
  • 2 tablespoons freshly ground black pepper
  • 2-3 tablespoons Irish whiskey small bunch fresh dill


Have the fish scaled before dividing into two neat fillets. Remove as many bones from the fillets as possible.

Mix the salt, sugar, pepper and whiskey.

Spread a few fronds of dill in the bottom of a rectangular dish, large enough to take the piece of fish. Spoon 3 tablespoons of the marinade over the dill, and lay one piece of fish on top, skin side down.

Spread a further half of the remaining mixture on the flesh side of each fillet of salmon, and sandwich the two together with plenty of dill between.

The last of the salt mixture should be spread on the skin side of the top fillet, covered with dill, then the whole thing covered with film and weighted down for 2 to 3 days.

To serve, scrape off the dill and salt, drain off the liquid, and slice thinly.