Gin- and chive-cured salmon

Time 15 minutes
Yields Serves 8 to 12
Gin- and chive-cured salmon

In a medium bowl, combine the salt, honey, peppercorns and chives. Set aside.


Brush the top of the salmon fillet generously with the gin.


Spread the cure mix over the top (flesh side) of the fillet, then wrap the fish tightly with plastic wrap. Place the salmon, skin side down, in a large baking dish or a large, rimmed, non-reactive baking sheet to catch any juices.


Refrigerate the fillet until it is firm to the touch, about 48 hours (timing will vary depending on the thickness and size of the fillet). Uncover the fillet, rinse and dry off. The cured salmon will keep for up to several days, wrapped in dry parchment and refrigerated.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.