Bourbon Cured Salmon
Prep time
Total time
Fresh Alaskan salmon cured with bourbon, fennel and dill.
Serves: 3-4 for breakfast
For the Salmon:
  • 1 pound salmon filet, skin on
  • 1 cup packed brown sugar
  • ¾ cup kosher salt
  • 1 bulb fennel, thinly sliced
  • ½ cup fresh dill
  • zest of 1 orange
  • 1 tablespoon black peppercorns
  • ¼ cup bourbon
For Serving:
  • rye and/or pumpernickel bread
  • creme fraĆ®che and/or cream cheese
  • capers
  • tomatoes
  • red onions
  1. Place your salmon on a big piece of plastic wrap. In a large bowl, combine the brown sugar, salt, fennel, dill, orange zest and black peppercorns. Take your bourbon and pour it over your fish, patting it into the flesh, then pour your sugar and salt mixture over the fish and pat it on top of the bourbon. It will seem like a lot, but just go for it. Wrap the salmon tightly in plastic wrap as best you can and place the wrapped fish in some kind of bowl or dish (so nothing leaks all over your fridge - believe me, it will leak). Place the fish in your fridge and allow it to cure for 72 hours.
  2. When ready, unwrap the salmon and rinse it off really well. Pat the fish dry with a paper towel, and slice thinly as a slight angle. Serve with your favorite accoutrement and enjoy! The cured salmon will keep well, wrapped tightly, in the fridge for up to 2 weeks.
Recipe by The Crepes of Wrath at