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Salt Cured Salmon with Tito’s Handmade Vodka, Juniper, Lemon & Rosemary

Salt Cured Salmon with Tito's Vodka


  • 2 pound filet king salmon (center, thick cut)

  • 12 juniper berries (optional)

  • 1 teaspoon whole peppercorns

  • 1/2 cup salt

  • 1/8 cup sugar

  • Zest from 2 large lemons

  • 1/4 cup chopped rosemary (or other herb)


  • Place salmon skin side down on a plastic lined sheet pan. Pat dry.

  • Crush juniper berries and peppercorns (a coarse grind is fine).

  • Place in a small bowl and add salt, sugar, lemon zest, chopped rosemary (or other herbs). Stir to combine. Add a scant ¼ cup of vodka, just enough to moisten the salt mixture.

  • Stir and spread evenly over the salmon, pressing it down.

  • Wrap up tightly in plastic wrap. Place salmon in a baking dish, and set another slightly smaller baking dish over top, pressing down firmly. Pile up a few cans to weigh it down and refrigerate for 24 to 48 hours.

  • Note: The longer you cure it… the saltier it will be. I find that it is perfect at 36 hours, but no longer than 48 hours.

  • Unwrap the salmon and rinse the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

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