Salmon Gravlax Recipe

Name: Salmon Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs whole salmon fillets, skin on, pin bones removed; 3 cups coarsely chopped dill; 1 cup rock salt; 1/2 cup sugar; 1/4 cup brandy; 1/4 cup vegetable oil; 2 tablespoons cracked white peppercorns; HONEY MUSTARD DRESSING; 1/3 cup white wine vinegar; 1 tablespoon honey, preferably unpasteurized; 1 teaspoon dijon-style grainy mustard; 1 teaspoon minced shallot; 1/4 teaspoon minced garlic; 1 cup vegetable oil

Servings: persons

3 lbs whole salmon fillets, skin on, pin bones removed
3 cups coarsely chopped dill
1 cup rock salt
1/2 cup sugar
1/4 cup brandy
1/4 cup vegetable oil
2 tablespoons cracked white peppercorns
HONEY MUSTARD DRESSING
1/3 cup white wine vinegar
1 tablespoon honey, preferably unpasteurized
1 teaspoon dijon-style grainy mustard
1 teaspoon minced shallot
1/4 teaspoon minced garlic
1 cup vegetable oil

1
SET THE SALMON, skin side down, on a rimmed tray or baking sheet.
2
Stir together the dill, salt, sugar, brandy, oil, and pepper.
3
Spread the mixture over the salmon, packing it down gently.
4
Cover the salmon with plastic wrap and refrigerate for 48 hours.
5
FOR THE DRESSING, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
6
Whisk in the oil, then refrigerate until needed.
7
JUST BEFORE SERVING, brush the dill mixture off the fish and cut the salmon into very thin slices.
8
Arrange the salmon slices on a serving platter or individual plates.
9
Drizzle some of the honey mustard dressing over it, serving the rest separately.

1486

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs whole salmon fillets, skin on, pin bones removed, 3 cups coarsely chopped dill, 1 cup rock salt, 1/2 cup sugar, and more.

Yes, Salmon Gravlax falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Gravlax

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