Click to Print
. . . . . . .
Thursday, July 5,2012


Method of Curing Salmon

By Chef Maria Amado  

Gravlax is the traditional method of curing salmon in Scandinavia. The salmon is marinated in vodka, sugar, salt and dill for 3 days under refrigeration. It is a delicious way to prepare hors d’ oeuvres and appetizers. You will love it so much that you will want to make it all the time.


3 lbs (approx.) whole salmon fillet, skin on
1/4 cup vodka or dry gin
4 Tbsp white sugar
4 tbsp Kosher salt
1/2 tsp fresh ground black pepper
4 Tbsp fresh dill chopped
4 lemons thinly sliced


Large piece of cheesecloth (buy in supermarkets) 2 large foil pans


1. Mix salt, sugar, pepper and dill.

2. Perforate the bottom of one of the foil pans. Put the other underneath of the perforated pan. Put something between the pans in order to keep them separated so that the juices drain.

3. Set the large piece of cheesecloth over the perforated pan and the salmon on it, skin down.

4. Pour vodka or gin on top of the salmon and pour salt, sugar, pepper and dill mixture on the top.

5. Cover the mixture with the lemons slices. Wrap the salmon with the cheesecloth.

6. Put a cutting board on top of the salmon and place something heavy on top of the board, like two plates. Refrigerate for 3 days.

7. Take out from the refrigerator and unwrap the salmon. Rinse carefully underneath cold running water. Dry with paper towel.

8. With a sharp knife cut the skin off. Slice and serve with aioli and bread slices.

To see step by step pictures visit: in Pescados y Mariscos- Salmon Gravlax.


  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5