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Irish Whiskey Cured Salmon

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“This delightfully different take on lox comes from Ireland and is easy to do. The hard part is waiting until it comes out of the cold and can be served.”

Ingredients Nutrition


  1. Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels.
  2. Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey.
  3. In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh.
  4. Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap.
  5. Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down.
  6. Refrigerate fillet at least 48 hours and up to 72 hours.
  7. Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels.
  8. Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion.

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