Full Irish Cured Salmon: A Delicious Taste of Tradition

Introduction to Full Irish Cured Salmon:

Full Irish Cured Salmon, also known as Irish Gravadlax, is a classic
dish that showcases the exceptional quality of Irish salmon. This
delightful preparation involves curing fresh salmon with a mixture of
salt, sugar, herbs, and sometimes Irish whiskey, resulting in a
silky-smooth texture and delicate flavor. Full Irish Cured Salmon is a
popular appetizer or brunch dish, perfect for entertaining or enjoying
as part of a festive meal.

History of Full Irish Cured Salmon:

Cured salmon has a long history in Ireland, where coastal communities
have been preserving fish using salt and other seasonings for
centuries. The process of curing salmon was originally a method of
preserving fish for long-term storage, especially during times when
fresh seafood was abundant.

Over time, curing techniques evolved into culinary practices aimed at
enhancing the natural flavors and textures of salmon. In modern Irish
cuisine, Full Irish Cured Salmon is often enjoyed as a gourmet
delicacy, showcasing the country's rich seafood heritage and artisanal

Ingredients for Full Irish Cured Salmon:

1 pound fresh salmon fillet, skin-on
1/4 cup sea salt
1/4 cup granulated sugar
Zest of 1 lemon
2 tablespoons fresh dill, chopped
2 tablespoons Irish whiskey (optional)
Freshly ground black pepper


Prepare the Salmon:

Rinse the salmon fillet under cold water and pat dry with paper towels.
Place the salmon skin-side down on a large piece of plastic wrap.

Make the Curing Mixture:

In a bowl, combine the sea salt, granulated sugar, lemon zest, chopped
dill, and Irish whiskey (if using).
Mix well to form a uniform curing mixture.

Cure the Salmon:

Spread the curing mixture evenly over the flesh side of the salmon fillet.
Wrap the salmon tightly in the plastic wrap, ensuring that it is
completely covered with the curing mixture.
Place the wrapped salmon in a shallow dish and refrigerate for 24-48
hours, turning the salmon over halfway through the curing process.

Slice and Serve:

After the curing period, unwrap the salmon and rinse off the curing
mixture under cold water.
Pat the salmon dry with paper towels and transfer it to a cutting board.
Using a sharp knife, slice the cured salmon thinly on a diagonal angle.

Serve and Enjoy:

Arrange the slices of Full Irish Cured Salmon on a platter.
Garnish with additional fresh dill and a sprinkle of freshly ground
black pepper.
Serve as an appetizer with crusty bread, cream cheese, capers, and lemon wedges.


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Full Irish Cured Salmon is a testament to the craftsmanship and
culinary heritage of Ireland, highlighting the exceptional quality of
Irish seafood. With its delicate flavors and silky texture, this
appetizer is perfect for special occasions or casual gatherings,
offering a taste of Ireland's coastal bounty in every bite.


This recipe for Full Irish Cured Salmon celebrates the dish's history,
ingredients, and preparation method, offering a delightful taste of
traditional Irish cuisine. Enjoy the luxurious flavors of cured salmon
and impress your guests with this gourmet appetizer!

Emerald Isle Eats