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Gin-cured Salmon with Cucumber and Lime

Ingredients (Serves 4)

  • 75g Table Salt
  • 75g Caster Sugar
  • 1 tsp grated lime zest
  • ½ teaspoon whole black peppercorns 
  • 2 tsp coriander seeds
  • 80ml Gin
  • 400g centre-cut salmon fillet, skin on
  • 2 Lebanese cucumbers
  • 2 tablespoons mint leaves


  • Combine salt, sugar, zest, black peppercorns, spices 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.
  • 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.
  • Very thinly slice salmon on the diagonal, discarding skin. Arrange on a serving platter. Scatter with cucumber, lime slices, mint and reserved spices. Drizzle with oil and serve with sourdough.