Gin and Juice Salmon Gravlax

Gin and Juice Salmon Gravlax

Gin and Juice Salmon Gravlax
  • Prep Time

    30 minutes
  • Serving Size

    1 side of salmon


  • Side wild king salmon1
  • Fresh Cranberries2 cups
  • Sugar1 cup
  • Kosher salt2 cups
  • Black lemon powder2 tablespoons
  • Dried tarragon1 1/2 tablespoons
  • Chopped fennel fronds1/2 cup
  • The Original Cranberry Juice Cocktail1/2 cup
  • Uncle val's or other botanical gin3 ounces
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Featured Product

    Fresh Cranberries


Remove and discard any pin bones from the salmon. In the bowl of a food processor, pulse the cranberries until they are chopped but not pureed. In a mixing bowl, whisk together the sugar, salt, and spices. Line a shallow roasting pan or rimmed sheet pan with plastic wrap, ensuring that there is plenty of extra wrap on either side. Spread half of the sugar and spice mix on the plastic wrap. Place the salmon skin side down on top of the spice mixture in the pan. Mix the cranberries into the remaining half of the mixture and rub it on top of the salmon, ensuring that it is covering the whole surface of the fish. Combine the cranberry juice and gin and carefully drizzle over the surface of the fish, being sure not to wash away the cure. Fold the excess wrap back over the top of the salmon, covering it completely and tucking any loose ends on top. Place a sheet pan on top of the fish and weigh it down with a few plates for even pressure on top of the fish and refrigerate for three days. When the fish feels firm to the touch, rinse or wipe off the fillet. Thinly slice the salmon on a bias. Serve with crème fraiche and pumpernickel toast. Brought to you by Chef Evan Mallett from The Cranberry Chef Collective