Salmon Gravlax

Prep Time: 15 mins

Curing Time: 24 hours

Result: Scandinavian crowd pleaser (and maybe some bad breath)



1/3 cup granulated sugar

3 tbsp kosher salt

2 tsp dill seeds

2 tsp coriander seeds

1 tsp black peppercorn coarsely ground pepper

2 tbsp vodka

2 pieces of fresh Atlantic salmon with skin on (similar in size)

4 – 6 springs of fresh dill

option – fresh lemon juice

fresh dill for garnish



  1. In a small bowl combine salt, sugar, dill seed, coriander seed and black pepper.
  2. Gently wipe down the salmon with paper towel to remove any moisture or slime. Use your sight, smell and touch. For a few tips before you buy fish or shellfish, click here.
  3. Once dry, pour vodka slowly over the salmon.
  4. Skin side down, rub the sugar mixture on the flesh of both pieces of salmon and top with the sprigs of dill (gives freshness!). Place one piece of salmon (skin side down) in a shallow dish and place the other piece on top (flesh side down). Cover with saran wrap and place with heavy cans on top and refrigerate for 24 hours, turning the salmon after 12 hours.
  5. Remove the cans and saran wrap. Brush off the dill and seasoning mixture.
  6. Keeping the skin on the salmon acts as a carrier so when you take a knife and slice the salmon on a bias, it will give you thin slices.
  7. Eat it as is or with a squirt of fresh lemon juice. Or serve the salmon with a thin spread of cream cheese on a crostini, garnish with chopped dill for a crowd pleaser!

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