Homemade Gravlax

Homemade Gravlax Recipe
Photo: James Carrier
Notes: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4° or lower to destroy any parasites, then thaw to use.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 112
Caloriesfromfat 50 %
Protein 11 g
Fat 6.2 g
Satfat 1.2 g
Carbohydrate 2 g
Fiber 0.0 g
Sodium 1134 mg
Cholesterol 33 mg


3 tablespoons sugar
3 tablespoons salt
1 tablespoon crushed or coarse-ground black peppercorns
1 1/2 pounds salmon fillet (1 in. thick, 1 or 2 pieces)
1 1/2 cups dill sprigs, rinsed, or 3/4 cup dried dill


1. In a small bowl, mix sugar, salt, and peppercorns.

2. Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.

3. Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.

4. Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.