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Delicious Gravlax (Cured Salmon Recipe)

Gravlax is a salt & sugar cured Scandinavian salmon dish. It’s basically smoked salmon without the smoke. If you like smoked salmon, you’ll love gravlax. It will be ready to eat in about 48 hours.

Hi folks, I have been preparing gravlax for years. I have tried various recipes which I found all quite tasty. I have come up with my own method of preparation by eliminating one of the main ingredients which is sugar. I would like to share this simple recipe with you.

Basic ingredients:

  1. salmon fillet (one full sized fillet with skin & all bones removed, also dark muscle meat removed)
  2. coarse salt (one tablespoon per entire fillet)
  3. sweet liquor (2 shot glasses) (I use Cointreau)
  4. fresh bunch of dill (dried is not as flavourful)



  • Salmon fillet must be dried with paper towel. Cut fillet in half (height wise).
  • In a bowl, pour about 2 shot glasses of sweet liquor (the sweetness of the liquor will replace the sugar). Place the fillets in a bowl one at a time and allow the entire fillets to make contact with the liquor. Allow the fillets to soak in the liquor for about 10 minutes (flip the fillets in the liquor periodically).
  • Remove the fillets from the bowl and place them on a flat surface.
  • Sprinkle the salt as evenly as you can on both sides of the fillet pieces (half tablespoon per fillet piece). It’s better to start off with little salt, this way you could always add more if needed.
  • Cut the dill in 2 inch long pieces and place a generous amount on top of one fillet (cover the whole fillet).
  • Place the other fillet on top of the dill to make a “sandwich” with the fillets.
  • Wrap the fillets loosely with a plastic wrap leaving the ends unwrapped.
  • Place the fillets on the tray and put the tray in the refrigerator, elevating one end of the tray about one to two inches.
  • The fillets must be oriented on the tray with the open ends of the wrapping facing the slope to allow liquid from the fillets to drain away and collect at the lower end of the tray. Keep the fillets closer to the higher end of the tray as the fillets must not be sitting in the accumulated liquid.
  • Add a weight to the top of your fillets (place another shallow tray on the fillets and I use a 3 litre plastic container of cooking oil placed on the tray as my weight).
  • The weight will press the liquid out from the fillets.
  • Leave the fillets over night in the refrigerator. The next morning, discard the liquid and flip the fillet wrapping. Return the fillets to the refrigerator with the weight. That evening, remove the liquid and taste a sample for saltiness. If it could use more salt, add very, very little to your fillets and return them to the refrigerator with the weight. The next morning, discard the liquid (there should be only a little) and return the fillets back to the refrigerator. The fillets will be ready to be eaten by that evening.


When ready to eat, remove and discard the dill. Slice the fillets into thin strips and enjoy as is or with any other foods that you can think of. The un-used portions should be wrapped individually in plastic wrap which can last up to one month refrigerated. I have even made gravlax from trout which is also quite good.

Gravlax is worth making. If you’re a fish lover, you’ve got to give this a try… I’m sure you’ll love it!

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