Gin-cured salmon with cucumber and lime

Gin-cured salmon with cucumber and lime
  • 24:30 Prep
  • 4 Servings
  • Advanced

Gin-cured salmon with juniper berries and coriander seeds is a light and bright garden party favourite.

Featured in
Gourmet Recipes, Spring recipes


  • 1/3 cup (75g) table salt
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon grated lime zest, plus 1 lime thinly sliced (a mandoline is ideal)
  • 1/2 teaspoon whole black peppercorns, lightly crushed
  • 1 teaspoon pink peppercorns (see note)
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon juniper berries, lightly crushed (see note)
  • 1/3 cup (80ml) gin
  • 400g centre-cut salmon fillet, skin on, pin-boned
  • 2 Lebanese cucumbers
  • 2 tablespoons mint leaves
  • Borage flowers, to serve (see note)
  • Extra virgin olive oil, to serve
  • Toasted sourdough bread slices, to serve


  • Step 1
    Combine salt, sugar, zest, black and pink peppercorns, spices, juniper berries and gin. Spread half the spice mixture in a glass or ceramic dish. Add fish, skin-side down, and cover with remaining spice mixture. Cover with plastic wrap and chill overnight, turning fish after 12 hours and spooning any liquid in the dish over the top. Remove salmon from dish, reserving any liquid, and rinse. Pat dry with paper towel.
  • Step 2
    Very thinly slice cucumbers lengthways (a mandoline is ideal) and marinate in the reserved liquid for 30 minutes. Drain, reserving 1 tablespoon spices from curing liquid.
  • Step 3
    Very thinly slice salmon on the diagonal, discarding skin. Arrange on a serving platter. Scatter with cucumber, lime slices, mint, borage flowers and reserved spices. Drizzle with oil and serve with sourdough.


Pink peppercorns and juniper berries are from delis. Borage flowers are from garden centres and farmers’ markets.

Begin this recipe a day ahead.

  • Author: Jill Dupleix
  • Image credit: Ben Dearnley
  • Publication:



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