Whisky-Marinated Alaska Salmon Recipe

Alaska salmon marinated in treacle and whisky with fennel and apple salad

Starter
easy
6
30 minutes, plus 24 hours curing time

PT30M

PT24H

Treacle adds a sticky sweetness to this whisky-marinated Alaska salmon recipe by William Drabble, a subtle counterpart to fiery whisky and aromatic fennel and dill seeds. After the overnight curing time, this recipe can be whipped up in just 30 minutes.

Discover more:

Share recipe

Related recipes

Salmon jerky

Rosana McPhee

Salmon, new potato and salad cream

Luke Holder

Salmon mi cuit with beetroots

Luke Holder

Black treacle-cured salmon

Mark Dodson

Gin-cured Alaska salmon with cucumber and wasabi emulsion

Gin-cured salmon with cucumber and wasabi emulsion

Dave Watts

Ingredients

print recipe

shopping List

Metric

Imperial

Treacle and whisky-marinated salmon

1 side of salmon
2/3 tbsp of dill seeds
2/3 tbsp of fennel seeds
80g of sea salt
40g of black pepper
80ml of whisky
2 tbsp of treacle

Apple and fennel salad

2 fennel bulbs, small and young
2 Granny Smith apples
lemon juice
salt
1 1/3 tbsp of olive oil

print recipe

shopping List

Coffee grinder

Pin-bone the salmon and cut a few incisions into the skin - don't go so deep that you go into the flesh, it's just to help the salt permeate the skin

1 side of salmon

Add the seeds, salt and pepper to a grinder and grind to make a spice mix. Place the salmon, skin-side down, onto a piece of tin foil big enough to wrap the fish so that the liquid doesn’t escape

2/3 tbsp of dill seeds
2/3 tbsp of fennel seeds
80g of sea salt
40g of black pepper

Sprinkle the salt, pepper and herb mix over the flesh of the fish, then mix the treacle and whisky together and pour over the fish. Tightly wrap and leave to cure for 24 hours

80ml of whisky
2 tbsp of treacle

Remove the salmon from the foil and ensure all the liquid and salt mix has been wiped off. Pat the fish dry, slice thinly like smoked salmon and set aside

To prepare the salad, slice the fennel as finely as possible and season with salt, lemon juice and olive oil. Julienne the apple into thin batons and mix in with the fennel

2 fennel bulbs, small and young
2 Granny Smith apples
lemon juice
salt
1 1/3 tbsp of olive oil

Arrange strips of cured salmon onto plates with the fennel and apple salad. Serve immediately

Discover more:

Share recipe

William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.