Marinated salmon, Gravlax

Difficulty: ★☆☆


  • 1 kg. Salmon loins.
  • 400 gr. Thick marine salt.
  • 100 gr. Muscovado sugar.
  • 150 gr. White sugar.
  • 1 tbs. Pink pepper.
  • 1 tbs. Mustard seeds.
  • White pepper.
  • Lime zest.
  • 50 gr. Fresh dill.

Category: First course


Remove the bones with the help of a pair of tongs. Chop the dill thinly. Grind the spices in a mortar and mix with the salt, sugars and dill. Add the lime zest. Prepare a bed with this blend, set the salmon on and cover it completely. Wrap it with plastic wrap. Keep in the fridge for 36 or 48 h. depending on thickness and the desired curing preference. Remove salt surplus, chop into fine slices and serve with virgin olive oil.
Gravlax means buried salmon in Swedish. We may add some liqueur such as vodka or gyn. Serve accompanied by yogurt with mustard and dill.

*Image courtesy of Free digital photos