Step by step recipe:

  1. 5 min.Gravlax : Photo of step #1
    Prepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry with absorbant paper.

    Note: Do choose the thickest fillet you can, as this is the best bit.
  2. 2 min.Gravlax : Photo of step #2
    Mix 200 g coarse salt and 150 g caster sugar together...
  3. Gravlax : Photo of step #3 which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.
  4. 2 min.Gravlax : Photo of step #4
    Use a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fish fillet on top.
  5. 12 hoursGravlax : Photo of step #5
    Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.
  6. 3 min.Gravlax : Photo of step #6
    Next day, scrape the salt off the top...
  7. Gravlax : Photo of step #7
    ...remove the fish, rinse well under cold running water, then dry.

    Your gravlax is ready and will now keep for several days (in the fridge).
  8. 3 min.Gravlax : Photo of step #8
    To make a light sauce, peel and finely chop 1 spring onion (scallion).

    Chop a little fresh coriander.
  9. 2 min.Gravlax : Photo of step #9
    Mix 200 g cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.

    Your sauce is ready.
  10. 4 min.Gravlax : Photo of step #10
    Serve the salmon sliced thinly with a little lemon juice or the light herb sauce.


Traditionally, sprigs of fresh dill are added to the salt, but this is not essential.

Recipes which use it: 1

Avocado with gravlax
Avocado with gravlax


Home made.

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