This Clever Recipe Is How You Can Serve Dirty Martinis at Brunch
Brunch thrives on energy—fun, relaxed, and just a little unexpected. As one host puts it, “The most important hosting tip, which sounds so corny, is to do whatever it takes to have fun.” That mindset shines through in dishes like a dirty martini-cured salmon, a showstopping twist on classic lox that infuses cocktail-hour boldness into a breakfast favorite. By dry-brining salmon with juniper berries, lemon zest, chopped olives, and a splash of gin, you transform a simple fillet into something both familiar and exciting. “Cured salmon on a bagel is classic, but using olives and gin to create a dirty martini flavor is the perfect way to liven up your fish,” says the host behind the recipe. The best part? While it needs three days to cure, the hands-on work is minimal—ideal for impressing without stress.
Top Tips for a Fresh, Fun Brunch
Prioritize Your Energy Over Perfection
Hosting should be enjoyable, not stressful. “I’m big on energy, so making sure you set yourself up for success is key so you’re not stressed and actually get to enjoy hosting,” advises one experienced host. Be honest about what you can handle: some weeks that might mean homemade bagels and cured salmon, others it’s curating store-bought options and one special dish. Create the vibe you love, then outsource what you can’t manage.
Go Nostalgic-Adjacent, Not Just Classic
Keep brunch interesting by putting small spins on favorite dishes. “Focus on dishes you know and love and put little spins to keep things exciting,” says the host. Instead of the same old pancakes or eggs, think about how a hint of flavor—like the gin and olive in the cured salmon—can transform something familiar into something new. It’s nostalgia with a twist.
Everything Needs a Little Dressing
Every dish benefits from a finishing touch. “What can I throw on top for garnish that rounds out the dish?” This is a question the host asks with every recipe. It doesn’t have to be complicated—sometimes it’s just flaky salt and herbs for color. For bagel spreads, that might mean a lemon-caper dressing drizzled over tomatoes, cucumbers, and red onion—ensuring every bite feels intentional and flavorful.
Meet Yourself Where You Are
First-time hosts, flexibility is key. “Don’t have enough plates? Use disposable! Don’t have enough chairs? Use your table for a buffet and let your loved ones lounge!” says the host. The gathering is about connection, not matching silverware—so adjust to your space and life. It’s not that deep.
Balance Informal Vibes with Abundant Hospitality
The best brunches strike a balance between relaxed and generous. “For me, that means making everyone feel like they’re at home and can be their fullest, chillest selves, but with a spread of food that makes them feel like they are being showered with love through a wild meal,” says the host. It’s this combination—laid-back atmosphere and a generous table—that makes brunch truly special.
Dirty Martini-Cured Salmon
What’s a bagel brunch without lox? While cold-smoking salmon at home takes time and equipment, a dry-brined version infuses the same rich flavors with minimal effort. By letting salmon soak in a juniper-and-lemon-infused salt mixture with olives and gin for three days, you get a firm, flavor-packed fillet perfect for slicing onto bagels—no smoker required. “Cured salmon on a bagel is classic, but using olives and gin to create a dirty martini flavor is the perfect way to liven up your fish,” says the host behind the recipe.
Serves: 6 to 8
Prep Time: 30 minutes, plus 3 days curing
Ingredients
⅔ cup kosher salt
⅔ cup (133g) granulated sugar
2 teaspoons dried juniper berries
2 teaspoons finely grated lemon zest
1 (2-pound) salmon fillet, skin-on
½ cup pitted Castelvetrano olives, finely chopped
2 tablespoons dry gin
Steps
In a mini food processor, combine the salt, sugar, juniper berries, and lemon zest. Pulse until the juniper berries are finely crushed.
Lay a sheet of parchment paper on a sheet pan and place the salmon fillet on top, skin-side down. Sprinkle the salt mixture over all sides of the salmon, lifting the fillet to coat the entire surface thoroughly. Scatter the chopped olives over the top, then drizzle with the gin. Fold the parchment paper to enclose the salmon, then wrap the entire pan tightly with plastic wrap. Place another sheet pan on top of the salmon and weigh it down with a cast-iron pan (this helps the curing mixture penetrate evenly). Refrigerate for 3 days.
After the curing time, remove the salmon from the package. Use a damp paper towel to wipe away the curing mixture and olives from the surface. Transfer the salmon to a cutting board with the tail end pointing to the right. Using a very sharp slicing knife (a long, thin one works best), slice thin strips at a 45-degree angle toward the tail. Don’t worry if the first few slices are uneven—you’ll get the hang of it!
Arrange the cured salmon on a platter, cover, and refrigerate until ready to serve.
Make Ahead
This recipe is designed for advance prep—start it three days before you plan to serve. The curing process does all the work, so you can focus on other dishes the day of.
Leftovers
Leftover salmon keeps well in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 1 month—just thaw it in the refrigerator overnight before using.
