This Clever Recipe Is How You Can Serve Dirty Martinis at Brunch

Cookbook author Jake Cohen knows that the secret to great brunch is energy. "The most important hosting tip, which sounds so corny, is to do whatever it takes to have fun," he says. That philosophy extends to his approach to brunch classics, where he takes familiar favorites and adds unexpected twists that make his guests do a double-take.

His Dirty Martini-Cured Salmon, featured in his new cookbook Dinner Party Animal, is a showstopping take on traditional lox that transforms a simple salmon fillet into something cocktail-hour adjacent. By dry-brining salmon with juniper berries, lemon zest, chopped Castelvetrano olives, and a splash of gin, Cohen creates a flavor-packed centerpiece that feels 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," he explains.

The best part? While it requires three days of curing time, the actual hands-on work is very minimal, making it perfect for hosts who want to impress without the stress.

Find the recipe below, but first take in Cohen's best tips for hosting a brunch that feels fresh, fun and completely doable.

Prioritize Your Energy Over Perfection

"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," Cohen says. That means being honest with yourself about what you can handle. If you're throwing a bagel brunch, for example, some weeks might mean making homemade bagels and freshly-cured salmon, while other weeks it's about curating store-bought options and making one special dish. Create the vibe you want, then decide what to take on and what to outsource.

Go Nostalgic-Adjacent, Not Just Classic

Cohen's approach to keeping brunch interesting is simple and nostalgia-adjacent: "Focus on dishes you know and love and put little spins to keep things exciting," he says. Instead of serving the same old pancakes, bacon and eggs, for example, think about how small flavor twists can transform familiar favorites. That’s exactly why he created the Dirty Martini-Cured Salmon.

Everything Needs a Little Dressing

"What can I throw on top for garnish that rounds out the dish?" This is a question Cohen asks himself with every recipe. It doesn’t have to be complicated. Sometimes it's as simple as flaky salt and minced herbs for a pop of color. For his bagel spreads, he makes a lemon-caper dressing to drizzle on sliced tomatoes, cucumbers and red onion, ensuring everything that goes on a guest's plate is packed with flavor.

Meet Yourself Where You Are

This is particularly important for first-time brunch hosts. "Don't have enough plates? Use disposable! Don't have enough chairs? Use your table for a buffet and let your loved ones lounge!" Cohen insists it's not that deep, and it’s important to give yourself the flexibility to adjust hosting for your life and space. The gathering is about connection and community, not having matching plates and silverware.

Balance Informal Vibes with Abundant Hospitality

The best brunch experiences, according to Cohen, meet somewhere in between informal in vibe yet abundant in hospitality. "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," he says. It's this combination — a relaxed atmosphere with a generous table — that makes brunch feel truly special.

Dirty Martini-Cured Salmon

What is a bagel bonanza without a platter of lox? And while Cohen is all about crowning a schmeared bagel with Nova, most of us don’t have the time or equipment to be cold-smoking salmon at home. Instead, Cohen lets salmon chill out in the fridge and soak in the flavors of a martini. After three days of dry brining in a juniper and lemon-infused salt and sugar mixture with chopped olives and gin, you're left with a firmer, flavor-packed piece of salmon that’s ready to slice and be put on a sandwich.

Serves: 6 to 8
Prep time: 30 minutes, plus 3 days curing

Ingredients:

• 2/3 cup kosher salt

• 2/3 cup (133g) granulated sugar

• 2 teaspoons dried juniper berries

• 2 teaspoons finely grated lemon zest

• 1 (2-pound) salmon fillet, skin-on

• 1/2 cup pitted Castelvetrano olives, finely chopped

• 2 tablespoons dry gin

Steps:

1. In a mini food processor, combine the salt, sugar, juniper berries, and lemon zest. Pulse until the juniper berries are finely crushed.

1. Lay a sheet of parchment 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. Scatter the olives over the top, then drizzle with the gin. Fold the parchment to enclose the salmon, then wrap tightly with plastic wrap. Place another sheet pan on top of the salmon and weigh it down with a cast-iron pan. Place in the refrigerator for 3 days.

1. After 3 days, remove the salmon from the package. Use a damp paper towel to wipe away the curing mixture and transfer the salmon to a cutting board with the tail end pointing to the right. Using a very sharp knife (ideally a long, thin slicing knife) and beginning a few inches from the tail end, slice thin strips at a 45-degree angle toward the tail. (The first few will be ugly, but you'll get the hang of it!) Arrange the cured salmon on a platter, then cover and refrigerate until ready to serve.

Make Ahead: That's the whole point of the recipe! Make sure to start this recipe 3 days before you plan on serving it.

Leftovers: This salmon can last 5 days in the refrigerator or up to 1 month in the freezer.

Published with permission from Harvest, an imprint of HarperCollins Publishers.