Homemade Gravlax

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.

This recipe goes with Gravlax with Russian Salad

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 50%
  • Protein: 11g
  • Fat: 6.2g
  • Saturated fat: 1.2g
  • Carbohydrate: 2g
  • Fiber: 0.0g
  • Sodium: 1134mg
  • Cholesterol: 33mg


  • 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. 1. In a small bowl, mix sugar, salt, and peppercorns.
  2. 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. 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. 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.
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