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Salt-cured raw salmon - taste and texture similar to Smoked Salmon.

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Gravlax 1 Picture


  • 500g Fresh Salmon Fillet with Skin on in one piece
  • 2tblsp Maldon Salt
  • 2tblsp Caster Sugar
  • 1.5tsp English Mustard
  • 1tbls Gin
  • Large Bunch Dill


servings 5
Level of difficulty Easy
Preparation time 15mins
Cost Average budget


Step 1

Lay the Salmon fillet in a wide shallow dish that fits the salmon snugly, skin side down. In a bowl, mix together the salt, sugar, English mustard & Gin to make a yellow slush. Spread this mixture over the salmon’s pink flesh, covering well.

Roughly chop the dill, and then pat the herb down onto the paste-covered salmon. Press well so that no pink is visible. Quickly, but not frenziedly, turn the fish over without losing its paste and herb coating. Cover the dish with one layer of Clingfilm, pressing into the edges of the fish before wrapping it around the side of the dish, and then put another layer of Clingfilm over that.

Step 2

Weight the fish down with jars or tins or any other weights you can find. (I lay a plastic sandwich box lid, as big as the salmon on top of the Clingfilm first, this helps keep the salmon flat).

Place in the fridge for 2-3 days. Unwrap the dish and lift the salmon fillet out of the liquid it will now be laying in.

Step 3

Rub off and discard the dill to expose the pink salmon, and lay on a carving board flesh side up.

Working from the right hand end of the fish, carve thin diagonal slithers with a sharp knife. Don’t worry about the uniformity of the slices: instead try to get them as thin as possible.

The fish skin helps you to carve, as it will give you something to run your knife along as you go.

Re-wrap in Clingfilm and keep the gravlax in the fridge if it’s not all sliced in one go.

If you only want a small amount for less people then cut (or have the fish monger cut you) an appropriate sized piece.

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