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Gravlax/Gravid lax/ Gravadlax / Gravlaks Recipe

A Scandinavian dish of fresh salmon, cured with sugar, sea salt and dill; served sliced in the style of smoked salmon (although more thickly cut) - often with a mustard and dill sauce.

Making your own gravlax is both easy and rewarding, but you must begin a minimum of five days in advance for a whole side!
However, you can do a mild cure, which will need eating within a day or two - and use small salmon cutlets (as in the 'starting-out' photo) and just marinate - turning every couple of hours - using a 10 hour marinate.
Keep the ingredient proportions the same - perhaps just quarter them.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


Ingredients for 10 generous helpings -

1 salmon, weighing 3.5 kilos/8lbs unfilleted. Boned and 'pinned' by your fishmonger to produce two unskinned fillets of about 1.2 kilos/2½lbs each
2 big bunches of fresh dill
170g/6oz coarse sea salt
350g/12oz caster sugar
30g/1oz freshly-ground black pepper


- Coarsely-chop the dill, and mix it with the salt, sugar and pepper.

- Lay out a sheet of tin foil considerably larger than the salmon fillets - (you will need another later).

- Distribute one-quarter of the dill pickling mixture over approximately the area a single fillet will occupy, and place one fillet skin-side-down on the mixture.

- Cover with two-thirds of the remaining dill mixture, and cover with the second salmon fillet, skin-side-upwards.

- Spread the remaining dill mixture over the skin.

- Cover the fillets with a second sheet of tin foil, and fold the edges over several times to make a seal all round.

- Put the package on a tray, and place another tray on top.

- Refrigerate, with a few light weights on top so the salmon is slightly compressed.

- Turn the salmon package over daily for five days, don't be worried if it oozes sugar syrup, this is normal.

- On the evening of the fifth day, unwrap the salmon and rinse it gently in cold water to wash off all the cure.

- Slice thickly at an angle of about 30 degrees, leaving the skin behind, and serve with Mustard and Dill Sauce.

The finished gravlax will happily keep in the fridge for 4-5 days.

See Mustard and Dill Sauce

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gravlaxstarting out
gravlaxstarting out