Gravlax (Cured Salmon)

Gravlax (Cured Salmon)

I am currently emptying my freezer as I prepare for my annual fishing trip to Alaska. I am stuck with the enviable predicament of having too much salmon. Here is an easy and delicious way to solve that problem.


  • 1 teaspoon pepper, roughly cracked
  • 1 cup dill, chopped
  • 3 ounces coarse sea salt
  • 4 ounces sugar
  • 1 pound salmon filet, skin on and pin bones removed
  • 1 cup yoghurt/sour cream mix
  • 1 tablespoon Dijon mustard
  • Lemon wedges


  1. In a bowl mix pepper, dill salt and sugar.
  2. Place a large sheet of cling wrap on counter and pour half the mixture in the center in shape of the salmon filet.
  3. Place salmon skin side down on top of the mixture and top the salmon with the remaining mix. Wrap the salmon securely and place on dish.
  4. Top salmon with another plate and place weights on plate (eg 2 x 14 oz tins).
  5. Refrigerate 12 hours, flip salmon and refrigerate 12 more hours. Rinse, pat dry and refrigerate 3 – 4 hours.
  6. Serve on toasts with mustard sauce and lemon wedges.

This will serve 8 – 10 as an appetizer and goes especially well with Taft Street Russian River Valley Pinot Noir.

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