Lemon Pepper Gravalax

    12 hours 10 minutes

    Gravalax is a Scandanavian salmon classic but this recipe uses Australian native spices in the marinade. Slice thinly and serve with dill sprigs and walnut bread.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 10 

    • 1 side salmon, preferably wild
    • olive oil
    • 2 tablespoons sugar
    • 1/2 tablespoon coarse sea salt
    • 3 tablespoons Herbie's Spices Lemon Pepper Native Seasoning
    • 1 tablespoon vodka

    Preparation:10min  ›  Extra time:12hours marinating  ›  Ready in:12hours10min 

    1. Cut side of salmon in half and coat all over in olive oil, then lay skin side down on a board.
    2. Mix sugar, salt and Lemon Pepper Native Seasoning and spread mixture over fillet; sprinkle the fillet with vodka.
    3. Lay the other half of the salmon on top and wrap tightly in foil.
    4. Put the salmon on a tray and place weights (or a heavy chopping board) on top to compress down.
    5. Refrigerate for 4-6 hours.
    6. Turn salmon over and weight down again then refrigerate again for another 6 hours.

    Additional Tips

    Do try this recipe ... it's so rewarding and flavourful, you'll never want to buy slices of pre-packed salmon again!

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