Recipe: Salmon Gravlax

Salmon gravlax originated in medieval Scandinavia as a way of preserving fish for many months in preparation for wintertime. 

Nowadays it doesn’t take quite that long, and involves curing a side of salmon in a zesty salt and sugar mixture with fresh dill and Dijon mustard to enhance the flavour.  

The 2-day curing process means that this is a dish that is super easy to prepare in advance, and will impress all your guests.  A perfect entrée for summer get-togethers.

    (Serves 10 as an entrée)

    Ingredients for the cure 

    • 1 side of salmon
    • 750g sugar
    • 750g table salt
    • The zest of 4 lemons
    • The zest of 4 limes

     Ingredients for Topping:

    • 1.5 bunches of dill, picked/washed/chopped
    • The zest of 1 lemon


    1. Combine the sugar, salt, lemon zest and lime zest in a bowl.
    2. Cover the salmon on both sides with the salt mixture and place on a tray. Cover lightly with cling film and leave in the fridge for 24 hours. 
    3. Gently wash the salmon with water to remove curing mixture.
    4. Place the salmon on top of CHUX cloths (or any absorbent cloth) and return to the fridge for a further 3-5 hours. This step dries the salmon, creating a richer texture.
    5. Brush the top of the salmon with a small amount of Dijon mustard and cover with the dill and the zest of 1 lemon.
    6. Tightly wrap the salmon in cling film and leave in the fridge overnight to allow herbs to stick to the fish.
    7. Thinly slice the salmon from head to tail (start with the thicker end). Using one swift movement, cut on an angle to make even sized pieces.

    We recommend using a filleting knife – or a long, thin knife – for consistently thin slices.  Watch our chef's technique below:


    We love to serve our gravlax on a platter with horseradish, mustard and dark rye.  It’s also great for breakfast with crumpets, crème fraîche, lemon and avocado, get it all with our brekky pack





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