Alaskan Salmon

How to Make Gravlax

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  How do you make gravlax, starting with fresh salmon?

  We don't know how to make it without fresh salmon. But enough of our biting wit. Try this recipe:



7 oz. kosher salt
1 lb dark brown sugar
3/4-oz white peppercorns, cracked
2 bunches freshly chopped dill
2 lemons, juiced
2 Tbsp olive oil
2 Tbsp brandy
2 salmon fillets, cleaned


Combine the salt, sugar, peppercorns, and dill to make the dry cure.

Combine the lemon juice, olive oil and brandy. Brush this mixture on the salmon fillets.

Pack the cure evenly on the salmon fillets and wrap them tightly together in plastic wrap.

Place the wrapped fillets in a pan and weight them. Marinate the solution in the refrigerator for 2 to 3 days, turning the packet over every 12 hours or so.

Unwrap the salmon and scrape off the cure and pat dry with paper towels.

Slice the salmon on the bias to serve it.

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