Salmon Gravlax Recipe

Name: Salmon Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salmon gravlax; 1 tablespoon white peppercorns; 1 tablespoon black peppercorns; 2 teaspoons fennel seeds; 10 ounces sea salt; 1 cup granulated sugar; 1/2 cup light brown sugar; 1 side of salmon with skin, about 3 pounds, pin bones removed; 1 cup fresh dill sprigs, chopped; 1 cup fresh fennel fronds, finely chopped; 1/4 cup Akavit (Danish cumin flavored shnapps); For the Honey Dill Mustard; 1/4 cup honey mustard; 2 tablespoons cider vinegar; 2 teaspoons cognac; 1/2 cup grapeseed oil; 1/4 cup chopped dill sprigs; 1 teaspoon freshly ground black pepper; 1/2 teaspoon salt

Servings: persons

For the salmon gravlax
1 tablespoon white peppercorns
1 tablespoon black peppercorns
2 teaspoons fennel seeds
10 ounces sea salt
1 cup granulated sugar
1/2 cup light brown sugar
1 side of salmon with skin, about 3 pounds, pin bones removed
1 cup fresh dill sprigs, chopped
1 cup fresh fennel fronds, finely chopped
1/4 cup Akavit (Danish cumin flavored shnapps)
For the Honey Dill Mustard
1/4 cup honey mustard
2 tablespoons cider vinegar
2 teaspoons cognac
1/2 cup grapeseed oil
1/4 cup chopped dill sprigs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

1
Lightly toast peppercorns and fennel seeds in a dry skillet over medium heat until aromatic, 1 minute. Transfer to a mortar with a pestle and finely grind. Mix pepper, fennel, salt and sugars together in a medium bowl. Rub fish all over with the spices.
2
Line a long baking pan or rimmed platter with plastic wrap. Place half the dill sprigs and half the fennel fronds over plastic wrap. Arrange salmon, skin-side down on dill. Sprinkle Akavit over salmon. Top with remaining dill and fennel fronds.
3
Cover with additional plastic wrap, sealing the fish. Place a heavy pan or tray on fish. Weigh down pan with cans or bottles. Refrigerate for 2-3 days.
4
To serve, remove fish from refrigerator. Remove plastic wrap. Pour off collected juices and wipe off excess brine and dill. Slice diagonally from one corner of the salmon towards the center of the fillet.
5
To serve, fold a slice of salmon on french bread or toasted brioche. Smear with a spoonful of Honey Dill Mustard and garnish with a dill sprig.
6
Whisk mustard, vinegar and cognac together in a small bowl. Slowly whisk in oil to emulsify. Stir in dill, pepper and salt.

376

kcal

Calories

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 19 ingredients. The key ingredients include: For the salmon gravlax, 1 tablespoon white peppercorns, 1 tablespoon black peppercorns, 2 teaspoons fennel seeds, 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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