IPA Cured Lochlander with Grapefruit

Prep time Approx. 5 days for curing process
Serves 6


  • 1 side Lochlander Salmon, skin on, descaled and pin bones removed
  • 3/4 cups coarse sea salt
  • 1 cup granulated sugar
  • 1 sprig thyme, leaves only
  • Zest of 1 pink grapefruit
  • 1 whole pink grapefruit
  • 1 bottle of good quality IPA lager


  1. Step 1 / 7

    Place the salt, sugar, thyme leaves and grapefruit zest in a food processor and blitz.

  2. Step 2 / 7

    Take a large deep tray that fits in the fridge. Cover the bottom of the tray with half the cure mixture then place the salmon on top with the skin side down.

  3. Step 3 / 7

    Cover the flesh side of the Lochlander Salmon with rest of the cure mixture then cling film. Place the salmon in the fridge and leave for 12 hours.

  4. Step 4 / 7

    After 12 hours pour the beer over the salmon. Leave in the fridge for 3-4 days, turning the salmon every 12 hours.

  5. Step 5 / 7

    Thinly slice the grapefruit and place in the tray with beer. Do not allow the grapefruit to touch the salmon as it will burn flesh. Leave for one more day.

  6. Step 6 / 7

    Remove the salmon from the tray, wash off the cure with cold water and dry well. Wrap the salmon in cling film and keep refrigerated until required.

  7. Step 7 / 7

    Thinly slice the salmon and serve with a tomato and red onion salad and a drizzle of good rapeseed oil.