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Akaroa Salmon Cured with Cassels IPA Beer

Akaroa Salmon Cured with Cassels IPA Beer

A two day recipe

1 x 8-900g skin on Akaroa salmon fillet

50g raw sugar

70g plain sea salt

1 teaspoon black peppercorns ground

8 juniper berries crushed

Zest of one lemon

Freshly ground black pepper

1 bottle Cassels IPA Beer


Mix the sugar, salt, peppercorns, juniper and lemon, a quick mix in a mortar and pestle or food processor is ideal.

Day 1. Place the salmon fillet into a shallow dish lined with a piece of kitchen paper.

Sprinkle over the salt mix (more over the thicker end of the fillet than the thinner end).  Cover with another piece of kitchen paper; cover the whole tray with cling film. Place on a light weight such as a small chopping board. Place in refrigerator and leave overnight

Day 2. Pour over the beer and turn the salmon flesh side down, mixing the beer in with the cure juices as you do so.

The next day if the salmon feels quite firm wipe of the excess juices, place on a clean tray, cover with cling film and refrigerate until ready to serve.


To serve; slice into thin slices and serve with fresh breads, crackers, salads etc. A simple grated carrot salad is good. Enjoy with a glass of Cassels IPA.

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