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Meat and Seafood

This recipe comes from Vermont chef Doug Paine of Bleu Northeast Seafood and Juniper. For a firmer texture, let the salmon cure an extra 8 to 24 hours in Step 2. Serve with bagels, cream cheese, capers, and pickled red onions. To remove pin bones from the salmon fillet, use a pair of tweezers or needle-nose pliers.
1 cup coarse sea salt
1 cup coarse sugar, such as turbinado
2 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
2 garlic cloves, chopped
1 tsp. chopped fresh rosemary
1/2 tsp. pepper
8 juniper berries, crushed
2 lb. salmon fillet, pin bones removed
Splash of gin (optional)
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  • Servings:Serves 10 to 12
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. In a large bowl, stir together salt, sugar, dill, parsley, garlic, rosemary, pepper, and juniper berries until combined. Spread a thin layer in the bottom of a lidded container large enough to fit the salmon.
2. Place salmon, skin-side down, in container and cover with remaining salt mixture. Cover with lid and refrigerate for 48 hours.
3. When ready to serve, remove salmon from salt mixture, rinse, and pat dry with a paper towel. Splash surface with gin (if using) and slice crosswise into very thin pieces.
Source: Hannaford Fresh Magazine, November - December 2016