Tito’s Vodka-Cured Salmon: A Better Gravlax Recipe

If you haven’t tried making cured lox at home, this is your opportunity. This simple recipe for salt cured salmon with rosemary, juniper berries, vodka and lemon zest requires only a few minutes of prep, and then watch as nature takes its course. The resulting lox, after 36 hours of curing, is the perfect addition to any party or gathering.

Those of you who are familiar with lox will probably already know that it is “cured” rather than cooked or smoked. It is actually a very simple, fun process that is easy to make at home, quite economically, with very little hands-on time. This time around I used crushed juniper berries, peppercorns and rosemary for a wintry twist, though in the spring I would veer towards fresh dill or tarragon. Play around with this, make it your own and have fun.

What You Need to Know about Tito’s Handmade Vodka

Tito’s Handmade Vodka is produced in Austin, Texas, at the state’s oldest legal distillery. Founded by Bert “Tito” Beveridge in 1995, Tito’s started as a micro-distillery and has since grown into one of the most popular vodka brands in the United States. Despite its large-scale success, the company still distills its vodka in small batches using old-fashioned pot stills, a method requiring more skill and effort than conventional column distillation. Each batch is carefully taste-tested to ensure quality. While Tito’s production has expanded significantly from its early days, its commitment to traditional craftsmanship and smooth, corn-based vodka remains unchanged. It continues to be distilled and bottled in Austin by Fifth Generation Inc. and is naturally gluten-free. Over the years, Tito’s has become my “go-to” vodka, both in catering and at home, thanks to its consistent quality and smooth taste.

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Why You’ll Love This Recipe:

• It’s Surprisingly Easy: Curing salmon at home might sound fancy, but it’s really just a matter of rubbing the fish with a cure and letting time do the work. No special equipment, no complicated steps.
• Tito’s Handmade Vodka Takes It to the Next Level: I’ve made cured salmon with and without alcohol, and I can tell you—the vodka makes a difference. It gives the fish a cleaner, slightly firmer texture and brings out the flavors of the cure.
• It Feels Fancy But is Totally Low Effort: This is one of those “make-ahead, no-stress” recipes that looks impressive on a platter but doesn’t require much hands-on time.
• It’s Versatile: Serve it on bagels, rye bread, or just eat it straight from the cutting board (I do).

What You Need to Know About Curing Salmon:

What is great about curing your own salmon is that when it is done it can be used in many other healthy dishes, if you start thinking beyond bagels and cream cheese.

To give you other ideas… use the homemade lox in healthy sushi hand rolls, or a salad, wraps, pasta dishes or even in an omelette. Dress avocado toast with it, or add it to bibimbap. The possibilities are truly endless. Here it’s served as an appetizer, Nordic style, with rye crostini, pickled fennel bulb, mustard seeds and creme fraiche.

Cured salmon is essentially the same as homemade gravlax (or lox), but instead of just using salt and sugar, I like to add Tito’s Handmade Vodka to give it an extra layer of flavor and a slightly firmer texture.

Some people use gin, but vodka lets the other flavors shine without overpowering them. Tito’s Handmade Vodka works especially well because it’s clean and smooth, which means the citrus and juniper stand out even more.

This takes about 36 hours to cure—but the actual effort involved is minimal. If you can rub salt on a piece of fish and wrap it up, you can totally make this.

What You’ll Need:

For the Cure:

• Fresh, skin-on salmon (get the best quality you can) or thawed frozen salmon
• Tito’s Handmade Vodka
• Coarse salt
• Sugar
• Lemon zest
• Juniper berries
• Fresh rosemary

For Serving:

• Rye bread or bagels
• Pickled fennel or red onions
• Crème fraîche or cream cheese
• Mustard seeds or capers

Equipment You Need:

• Mixing Bowl: To mix the cure.
• Plastic Wrap: Essential for sealing the salmon while it cures.
• Baking Dish or Tray: To catch any moisture that comes out of the fish.
• Sharp Knife: You want paper-thin slices, so a good knife makes all the difference.

Some Tips for Success:

• Use Really Good Salmon: Since you’re eating this raw (cured, but raw), I always go for super fresh fish. It makes all the difference. You can also use frozen high quality salmon—just make sure that it is completely thawed before curing it.
• Don’t Skimp on the Cure: The salt and sugar need to completely coat the salmon—this is what draws out moisture and firms up the texture.
• Tito’s Vodka Works Like Magic: I’ve tested this recipe with and without vodka, and I always prefer the smooth, slightly firmer result when using Tito’s.
• Weigh It Down: I press the salmon with a heavy pan or a couple of cans to make sure the cure penetrates evenly.
• Be Patient: 36 hours is the sweet spot for me—less, and the flavors aren’t fully developed; longer, and it gets a little too firm.

Making It Ahead:

• Make It a Few Days in Advance: This keeps well in the fridge for about 5 days, so you can make it ahead for a party.
• Try Different Flavors: Sometimes I swap the rosemary for dill or add a little crushed black pepper.
• Pair It With a Cocktail: Since we’re using Tito’s Handmade Vodka, it only makes sense to pour a drink to go with it (see below).

Storing, Freezing, Reheating (Or Not):

• Refrigerate: Keep it in an airtight container for up to 5 days.
• Freeze: Slice it first, then freeze in portions. Thaw in the fridge before serving.
• Reheating? No Thanks. Cured salmon is meant to be eaten cold, straight from the fridge.

FAQ:

Q: Why use Tito’s Handmade Vodka?
A: I’ve found that Tito’s smooth, clean flavor brings out the citrus and juniper without overpowering them.

Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat it dry before curing.

Q: How do I know when it’s done?
A: The salmon should feel firm and slightly translucent. If it’s still too soft, let it cure for a few more hours.

Q: Can I skip the juniper berries?
A: You can, but they add a nice subtle piney flavor. If you can’t find them, a little extra rosemary or crushed black pepper works too.

Q: Can I use a different alcohol?
A: Sure, but I find that vodka keeps the flavors clean and balanced.

Substitutions & Tweaks:

• Gluten-Free? Skip the rye bread and serve it with gluten-free crackers or cucumber slices.
• Less Salt? You can reduce it slightly, but salt is what makes the curing process work.

What to Drink With It:

• Tito’s Classic Martini: A simple, clean martini pairs perfectly with the delicate flavors of the cured salmon.
• Lemon Rosemary Vodka Spritz: A little citrus and herb action to match the cure.
• Bloody Mary with Tito’s Vodka: Because cured salmon + Bloody Mary = brunch goals.

Step-by-Step Guide to Making Vodka Cured Lox

Step 1: Prepare the Salmon

1. Line a baking sheet with plastic wrap and place the salmon skin-side down.
2. Pat the salmon completely dry with paper towels.

Step 2: Prepare the Cure Mixture

1. Lightly crush the juniper berries and peppercorns using a mortar and pestle or the back of a knife.
2. In a small bowl, combine the crushed juniper berries, peppercorns, salt, sugar, lemon zest, and chopped rosemary. Stir well.
3. Add the vodka, stirring to create a slightly damp, sand-like texture.

Step 3: Cure the Salmon

1. Evenly spread the cure mixture over the salmon, pressing it down firmly.
2. Wrap the salmon tightly in plastic wrap, ensuring no gaps.
3. Place the wrapped salmon in a baking dish and press it down with another smaller baking dish.
4. Add weight (such as canned goods) on top to press the salmon down.

Step 4: Refrigerate & Cure

1. Place the weighted salmon in the refrigerator for 24–48 hours.
2. Flip the salmon every 12 hours to ensure even curing.
3. The longer it cures, the saltier and firmer the texture will be.

Step 5: Rinse & Slice

1. After curing, unwrap the salmon and rinse thoroughly under cold running water to remove excess salt.
2. Pat completely dry with paper towels.
3. Using a sharp knife, slice the salmon diagonally into thin, translucent slices.

Step 6: Serve

• Enjoy with bagels, cream cheese, capers, and red onions.
• Serve over salads, rye bread, or with pickled vegetables.
• Store leftovers wrapped tightly in the refrigerator for up to 5 days.

Tito’s Vodka-Cured Salmon with Juniper and Rosemary

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4.9 from 11 reviews

• Author: Sylvia Fountaine
• Total Time: 36 hours 15 minutes
• Yield: 15 servings 1x

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Description

Cure your own salmon with Tito’s Handmade Vodka and salt, and add in your favorite flavors like lemon, juniper berries, and rosemary. Serve it classic style on a bagel, as a Nordic appetizer on a rye crostini, with pickled fennel, mustard seeds and crème fraîche – or use it in rice-bowls, sushi rolls, and salads.

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Ingredients

Units USM Scale 1x2x3x

2–pound center-cut king salmon fillet (skin-on, thick cut)

12 juniper berries (optional)

1 teaspoon whole peppercorns

1/2 cup salt

? cup sugar

Zest from 2 large lemons

1/4 cup chopped rosemary (or other herbs like dill or thyme)

1/4 cup Tito’s Handmade Vodka

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Instructions

Step 1: Prepare the Salmon

1. Line a baking sheet with plastic wrap and place the salmon skin-side down.
2. Pat the salmon completely dry with paper towels.

Step 2: Prepare the Cure Mixture

1. Lightly crush the juniper berries and peppercorns using a mortar and pestle or the back of a knife.
2. In a small bowl, combine the crushed juniper berries, peppercorns, salt, sugar, lemon zest, and chopped rosemary. Stir well.
3. Add the vodka, stirring to create a slightly damp, sand-like texture.

Step 3: Cure the Salmon

1. Evenly spread the cure mixture over the salmon, pressing it down firmly.
2. Wrap the salmon tightly in plastic wrap, ensuring no gaps.
3. Place the wrapped salmon in a baking dish and press it down with another smaller baking dish.
4. Add weight (such as canned goods) on top to press the salmon down.

Step 4: Refrigerate & Cure

1. Place the weighted salmon in the refrigerator for 24–48 hours.
2. Flip the salmon every 12 hours to ensure even curing.
3. The longer it cures, the saltier and firmer the texture will be.

Step 5: Rinse & Slice

1. After curing, unwrap the salmon and rinse thoroughly under cold running water to remove excess salt.
2. Pat completely dry with paper towels.
3. Using a sharp knife, slice the salmon diagonally into thin, translucent slices.

Step 6: Serve

• Enjoy with bagels, cream cheese, capers, and red onions.
• Serve over salads, rye bread, or with pickled vegetables.
• Store leftovers wrapped tightly in the refrigerator for up to 5 days.

Notes

How Long to Cure?

24 hours: Mildly cured, softer texture

36 hours: Balanced, silky with perfect saltiness

48 hours: Firmer and saltier (best for stronger flavor lovers)

Substitutions & Variations:

Swap rosemary for dill or thyme for a classic gravlax flavor.

Replace vodka with gin or aquavit for an herbal twist.

Add a spicy kick with a pinch of crushed red pepper flakes.

Best Salmon for Curing:

Use high-quality fresh salmon for food safety.

Farmed salmon results in a softer texture, while wild-caught gives firmer lox.

• Prep Time: 15 minutes
• Cook Time: 36 hours
• Category: Appetizer
• Method: Curing
• Cuisine: Scandinavian

Nutrition

• Serving Size: 60g
• Calories: 120
• Sugar: 1g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 30mg