Gin-Cured Salmon with Cucumber Dill Salad
Delicately cured salmon infused with botanical gin flavors, paired with a refreshing cucumber and dill salad for a light appetizer. This mediterranean-inspired seafood ready in about 10 minutes pairs fresh salmon fillet, skin on, coarse sea salt, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb fresh salmon fillet, skin on
- 3 tbsp coarse sea salt
- 2 tbsp granulated sugar
- 1/4 cup gin
- 1/4 cup, chopped fresh dill
- 1 medium, thinly sliced cucumber
- 2 tbsp lemon juice
- 1 tsp, freshly ground black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Step 1: In a bowl, combine 3 tbsp coarse sea salt and 2 tbsp granulated sugar. Place 1 lb fresh salmon fillet skin-side down on a large piece of plastic wrap, sprinkle the salt-sugar mixture evenly over the flesh side, then drizzle 1/4 cup gin over it and sprinkle 1/8 cup chopped fresh dill on top. Wrap tightly and refrigerate for 24 hours to cure.
- Step 2: After curing, unwrap the salmon and rinse off the cure mixture under cold water. Pat dry with paper towels and thinly slice the salmon for serving.
- Step 3: For the salad, toss 1 medium thinly sliced cucumber with 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/8 cup chopped fresh dill, and 1 tsp freshly ground black pepper. Let the salad marinate for 10 minutes before plating.
- Step 4: Serve slices of gin-cured salmon atop the cucumber dill salad for a fresh, aromatic appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gin-Cured Salmon with Cucumber Dill Salad take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gin-Cured Salmon with Cucumber Dill Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh salmon fillet, skin on from drying out.
Can I substitute ingredients in Gin-Cured Salmon with Cucumber Dill Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gin-Cured Salmon with Cucumber Dill Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gin-Cured Salmon with Cucumber Dill Salad?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
