• 2 salmon sides (skin on)
  • 250g Maldon sea salt
  • 250g demerara sugar
  • 250ml London gin
  • 200g grain mustard
  • 5g black pepper corns
  • 5g ground juniper berries
  • 2 lemons (zested)
  • 1 bunch of dill (finely chopped)
  • 1 bunch of tarragon (finely chopped)


Blend the salt, sugar, juniper, peppercorns, lemon zest and gin till it forms a paste.

Coat the flesh side of the salmon with the paste.

Place the two sides together and cling film tightly together.

Cure for 48 hours, turning it over every 12 hours.

Remove the cling film and rinse off excess cure.

Spread over the mustard and chopped herbs. Cling film tightly and leave for a further 48 hours.

Remove the cling film and store in the fridge for up to 3 days.

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