The City Magazine Since 1975

Salmon Gravlax

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  • 1 whole 2-3 lb. salmon filet, skin on and pin bones removed
  • 1 1/2 cups kosher salt
  • 3/4 cup sugar
  • 1 tsp. whole coriander
  • 1 tsp. whole mustard seed
  • 1 tsp. whole celery seed
  • 1 tsp. cracked black pepper
  • 1 bunch fresh dill
  • Zest of 2 lemons

Line a baking sheet that has sides with parchment paper. Place salmon on baking sheet skin-side down. Combine salt and sugar and evenly coat top and sides of filet. In spice or coffee grinder, grind spices and sprinkle over filet. Top with fresh dill and lemon zest. Cover filet with another sheet of parchment paper, then place another baking sheet with sides on top. Place eight soup cans on top baking sheet to weigh it down and aid in eliminating moisture. Do not wrap. Place on lower shelf of refrigerator to cure for at least 36 hours.

Remove top pan and parchment and drain juices. Scrape excess seasonings and herbs from filet. Let sit under a table fan for three hours. When dry, mark quickly on hot grill to add another dimension to salmon’s flavor. Refrigerate until ready to serve. Slice on extreme bias as thinly as possible and serve over greens with edible flowers, such as pansies, nasturtiums, and marigolds, which are available at specialty grocers.

*Chef’s note: Any remaining salmon gravlax freezes well.