Gravlox (“Grav Lox” = buried salmon)

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


  • Salmon – fresh – skin on
  • 2 TBL salt
  • 3 TBL sugar
  • 1 TBL white pepper
  • 1 TBL black peppercorns
  • 1 TBL corriander seed
  • 2 TBL honey
  • 1 TBL chopped fresh dill
  • 2 TBL ground mustard

Note:  You can tell if it is fresh because the pin bones WILL NOT pull out easily.  There will be just a bit of tug.  If they slide right out, the salmon is not quite fresh.

Step by Step

  1. Mix all dry ingredients
  2. Put salmon in pan, skin side down
  3. Top w/ lots of mixture (be very liberal)
  4. Flip skin side up, and top with more mixture
  5. Flip again, skin side down and top with more mixture – reserve about 2 TBL of the mixture
  6. Layer thickly with slices of lemon and orange
  7. Add last 2 TBL of dry ingredients over top of lemon and orange
  8. Cover and refrigerate for 24-36 hours
  9. Unbury salmon and place on sheet of plastic wrap
  10. Wrap tightly with plastic wrap
  11. Refrigerate about 3 more days
  12. Unwrap and rinse under running water
  13. Pat dry and wipe liberally with olive oil
  14. Wrap in plastic and refrigerate for another 2-3 days
  15. Unwrap and cut at extreme angle as thin as possible (cut off brown edges)
  16. Serve with sauce and crackers, or see other preparations below


  1. 2 TBL each – honey, sour cream, minced onion
  2. 1 TBL each – whole grain mustard, regular mustard, red wine vinegar, capers
  3. Slowly pour in 1/4 C olive oil, while whisking, will emulsify.
  4. Add 1 TBL each – chopped dill, cives
  5. Refrigerate
  6. Serve with sauce and pumpernickel

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

Puff Pastry Gravlox

  1. Egg wash (yolk, water, salt) a sheet of room temperature puff pastry
  2. Cut into circles and place on baking tray
  3. Put a 1/4 lattice tray over top of circles, using a spacer so that all of puffs will be the same height
  4. Bake 325º for about 15 minutes
  5. Poke a hole in the center for filling
  6. Pipe mixture of sour cream, dill, salt and pepper onto baked circles
  7. Top with thinly sliced gravlox or roll into a rose
  8. Bake 400º for no more than 2 minutes
  9. Add a dab of sour cream onto the rose and garnish with salmon caviar or sturgeon caviar
  10. Top with the merest bit of dill
  11. Serve on a piece of slate (just to be pretty)

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

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