Gravlox (“Grav Lox” = buried salmon)

by on April 16, 2013 » Add the first comment.
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Basic Gravlox


  • Salmon
  • 2 tbl salt
  • 3 tbl sugar
  • 1 tbl white pepper
  • 2 tbl honey
  • 1 tbl whole-grain mustard
  • 1 tbl reg. Mustard
  • 1 tbp red wine vinegar

Step by Step

  1. Sprinkle salt, sugar & white pepper mixture in bottom of pan
  2. Put salmon in pan, top w/ lots of mixture (be very liberal). Cover with dill sprigs.
  3. Baste/drizzle w/ cognac.
  4. Put weight on top. Let set 2 hours, then put in refrigerator.
  5. Flip & repeat daily for 5 days.
  6. Scrape off almost all topping, slice and discard, cut at extreme angle as thin as possible (cut off brown edges).


  1. 3 tbl of juice/liquid from Gravlox pan, 2 tbl honey, 1 tbl whole grain mustard, 1 tbl reg. Mustard, 1 tbl red wine vinegar.
  2. Slowly pour in 4 tbl veg. Oil, while whisking, will emulsify.
  3. Add 1 tbl chopped dill and refrigerate
  4. To serve:  Top w/ lemon dill, radish sauce and serve with pumpernickel and chardonnay or schnapps.

Norwegian Gravlox


  • Raw salmon
  • Olive oil
  • Rock salt – fleurdesel
  • Lemon
  • pepper

Step by Step / Serving

  • Slice paper thin, lay out.
  • Eat with salt, pepper, oil, lemon , chervil

American Gravlox


  • 1 tablespoon cumin seeds
  • 2 tablespoons whole white peppercorns
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups chopped dill
  • 2 cups chopped parsley
  • 1 teaspoon crushed red pepper
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons gin, Hendrick’s preferred
  • One 2-pound, center-cut, skin-on wild salmon fillet, pin bones removed
  • Bagels and cream cheese, blini or scrambled eggs, for serving

Step by Step

  1. In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground.
  2. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit.
  3. Mix well.
  4. Place the salmon in a glass or ceramic dish, skin-side down.
  5. Spread the herb paste evenly over the fillet.
  6. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days.
  7. The sides of the fillet will have the strongest flavor and driest texture.


  • Sliced gravlox
  • Sliced avocado
  • Toasted Noble Bread
  • Scallion cream cheese spread
  • Grainy mustard honey sauce
  • Boiled egg slices
  • Dill sprigs


Mexican Gravlox


  • Fresh Salmon
  • 1 TBL tequila over top
  • Mix handful of chopped cilantro
  • 2 TBL dark brown sugar
  • 2 TBL salt
  • 1 TBL black pepper
  • 1tsp chipotle or cayenne powder
  • 1tsp cumin
  • Grated lime zest

Step by Step

  1. Cover, flip and cover
  2. Cover in plastic and cover with heavy weight
  3. Ready in 3-6 days
  4. Serve on crackers or toast
  5. Top with Crema

Find more like this: Meat to Eat SEAFOOD, World Cuisine

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