Try this cranberry cured salmon recipe then check out our gravadlax, beetroot and gin cured salmon and mustard and dill cured salmon.


  • 300g cranberries (fresh or frozen)
  • 300g soft light brown sugar
  • 200g fine sea salt
  • 150ml vodka
  • 3 lemons, zested
  • ground to make 1 tbsp black peppercorns
  • 800g salmon, boneless and skinless side from the thick end
  • buttered bread, to serve


  • 250ml crème fraîche
  • 5 tbsp creamed horseradish
  • 1 lemon, zested and juiced
  • ground to make ½ tsp black peppercorns


  • STEP 1

    Put the cranberries (defrosted if frozen), sugar, salt and vodka into a food processor and whizz to a purée. Add the lemon zest and black pepper, and whizz again.

  • STEP 2

    Pour half the mixture into a container large enough to fit the side of fish. Put the salmon on top, then pour over the remaining cure, ensuring the fish is completely covered. Cover and chill for 24 hours.

  • STEP 3

    Remove from the fridge, spoon over some of the cure from the container, then cover and chill for a further 12-24 hours, depending on the thickness of the fillet. When it is ready it will feel firm to the touch and have a lovely pink hue. Wash the salmon under cold running water and discard the cure. Slice the salmon into thin strips.

  • STEP 4

    Mix together the crème fraiche, horseradish, lemon zest and juice, black pepper and a little salt, and serve with the salmon and buttered bread, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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