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.