1 day 1 hour 40 minutes

    There are many different recipes for making Gravlax, or Scandinavian cured salmon. Serve with thin slices of dark rye bread or with a mixed green salad.

    38 people made this

    Serves: 16 

    • 1 kg salmon fillet, bones removed
    • 3 tablespoons coarse sea salt
    • 3 tablespoons light brown soft sugar
    • 3 teaspoons freshly ground black pepper
    • 1 bunch fresh dill, chopped
    • 2-3 tablespoons vodka

    Preparation:1hour  ›  Cook:40min  ›  Extra time:1day chilling  ›  Ready in:1day2hours40min 

    1. Drape cling wrap over a glass baking dish. Cut salmon in half lengthways, and place one half in dish, skin side down.
    2. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
    3. Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the cling wrap snuggly over the entire salmon.
    4. Place a board over the fish and weigh it down with a heavy object.
    5. Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the fillets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

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    Reviews in English (24)


    Something else. I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavour I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each.  -  29 Sep 2008


    This was good, but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions?  -  29 Sep 2008


    Simple and easy! Very flavourful. Can be made with any fish.  -  29 Sep 2008