Gravad lax
This recipe is for a kilogram of salmon. If you are marinating an entire side of salmon adjust the other ingredients to the weight of the salmon.
Recipe makes 1 kilogram.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
1 |
kg |
salmon, with the skin on |
50 |
g |
coarsely ground sea salt |
50 |
g |
sugar |
1 |
bunch |
fresh dill |
Preparation method
- Clean the salmon if necessary and remove any bones with a pair of tweezers.
- Place the salmon in a suitable container, skin side down.
- Mix the sea salt with the sugar and rub the flesh side of the salmon with this mixture.
- Roughly chop the dill and distribute over the salmon. Press firmly and cover with plastic foil. Set aside under pressure.
- You can, of course, seal the salmon in a vacuum bag.
- Set aside to marinate for at least 24 hours.
Serving suggestions
- A classic dish in combination with a mustard-dill sauce.
- In a composition with crème fraîche, salmon roe and rösti.
- Perfect in a composition with creamcheese, cucumber and horseradish.