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Gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, fresh dill and seeds and spices. Cure the salmon two to three days prior to serving. This following recipe is for 1-1/2 pounds of fresh wild salmon fillet.


  • 1-1/2 pounds of fresh wild salmon fillet
  • 1/3 cup coarse salt (sea salt or Kosher)
  • 1/2 cup sugar
  • 1 tightly-packed cup of coarsely chopped fresh dill
  • 1 generous tablespoon black peppercorns
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon fennel seeds
  • Red pepper flakes


1. Toast the coriander and fennel seeds over medium heat for a couple minutes until aromatic. Grind the seeds with a spice grinder or mortar. Add peppercorns and coarsely crush. Include salt and sugar.
2. In a shallow dish, sprinkle the fresh dill, half of the salt and sugar mixture and red pepper flakes. Place the salmon skin side down onto the Gravlax mixture. Then sprinkle the other half of the dill and sugar and salt mix on top.
3. Seal the shallow dish with plastic wrap and place heavy objects such as a pot or jars on top to press the mixture into the fish. Chill the salmon for two to three days and turn the fish about every twelve hours. Make sure the Gravlax cure is fully coating the salmon on both sides.

4. Once the fish has been curing for several days, prepare it by scraping the dill and spices from the fish and slice thinly.


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