How to Make Salmon Gravlax

by Ben Panella

"Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer." Wikipedia


  • 1 ½ Pounds Salmon filet
  • 3 ½ Tablespoons Salt
  • ½ Teaspoons Pepper
  • ¼ Cups Sugar
  • 1 Teaspoon Vinegar
  • 1 Bunch Dill
  • 3 Tablespoons Mustard
  • 1 Teaspoon Dijon
  • 6 Tablespoons Vegetable oil
  • Instructions

    Step 1

    Gravlax was made by fishermen who salted the salmon and lightly fermented it by burying it in the sand. Gravlax comes from the Scandinavian word grav="grave" and lax= "salmon" Gravlax= "buried salmon"

    Step 2

    It's good to have friends that can fish. Salmon out of Half Moon Bay 1.5 lbs. Try to purchase the best salmon possible for this recipe, if you have a compromised immune system freeze salmon for 48 hrs

    Step 3

    Prep the salmon if needed: Needle nose pliers work well to remove bones, leave the skin on

    Step 4

    Add to food processor: 1/4 cup Sugar, 3.5 tbsp salt, 1/2 tsp Pepper, Bunch of dill stems -Save the dill fronds for dressing and garnish.

    Step 5

    Pulse until finely chopped.

    Step 6

    Put fish in a bag and coat in curing mix

    Step 7

    Put bag in a flat dish and add a heavy weight that covers the whole fish. I'm using a a heavy pot filled with water. Every 12 hours flip the fish and after 72 hours your good to go

    Step 8

    After 72 hours scrape curing mix off fish. Using a sharp knife cut the skin off without slicing up the flesh, start at a corner and work your way across

    Step 9

    Salmon skin is the bacon of the fish world! Bonus treat: clean it up dry it off slice thin and fry in 1/2" of oil for 5-10 minutes on medium low heat stirring occasionally.

    Step 10

    Slice across the grain as thin as possible. Keep cold till serving. Once prepped it will last a week in the fridge.

    Step 11

    Serve with toast, lemon, and sweet mustard dill sauce; blend until smooth-3 tbsp sweet mustard, 1 tsp dijon, 1 tsp vinegar, 1 tsp sugar, 1 tsp salt, 6 tbsp vege oil, & 1/4 cup fresh dill fronds.