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The Best Gravlax Recipe On The Internet
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February 25, 2014
7:34 pm
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Mary:

You can do it either way -- but it might be easier to add the brandy after the salt and sugar.  Either way, so long as you've already got the salmon on the cling wrap (otherwise the brandy will just drain off) it should be fine.

Quite a few people seem to like vodka, aquavit, or other liquors in their gravlax, so I look forward to hearing how yours comes out!

JS

April 1, 2014
9:01 am
Jo Macklin
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I made this and served it for dinner with a potato salad last night and IT WAS AMAZING!!!!!!!! LOVE IT!!!!!!!!!

April 1, 2014
10:58 pm
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Jo:

I'm glad you like it as much as I do!  Thanks for letting me know.

JS

April 17, 2014
9:21 pm
Peter
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Sweet dill mustard mayonnaise is a great accompaniment to this dish - take 1 egg yolk and whisk with a teaspoon of white sugar and a tablespoon of dijon mustard then slowly trickle in 1 cup of peanut oil while continuosly whisking till you get a mayonnaise consistency. If it gets too thick then add a teaspoon of water. To finish add white pepper, salt, finely chopped dill and a little lemon juice.

April 18, 2014
8:26 am
Joseph
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I've made your recipe a couple of times now. It is absolutely the best I've ever had. And easy!.
Thank you for sharing.
Peace

J

April 21, 2014
1:18 am
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Peter:

Thank you for the recipe!  I'll try that sometime -- though I'll probably substitute a combination of light olive oil and MCT oil.

 

Joseph:

I'm glad it works so well for you, and I appreciate the vote of confidence...we're ridding the world of hard, crusty, mushy gravlax one filet at a time.

JS

May 30, 2014
4:39 am
Shai
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I've decided to try making grave lax for the first time. after reading all the comments I was afraid that it will become too sweet for my taste, so I took a small bowl and dissolved the sugar and salt in water just to get the taste of it.. Luckily I did!!! And would recommend it to everyone if your not sure about ratio between salt and sugar without wasting the lax. [b]-- just a tip to share, nothing against the original recipe.[b]

Anyways, just shoved it in the fridge with 1:1 ratio, lemon zest and fresh chopped dill.
Will post results in a couple of days

June 2, 2014
11:58 pm
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Shai:

Let us know how it worked for you!

Note that the lemon zest is also a change from lime zest...I'm interested to hear from anyone who has tried both.

JS

June 19, 2014
1:15 pm
John
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Hi J

Just a quick one for you have you ever done this type of cure on white fish ? As in Cod or Haddock ? Or have you any idea where I would find one ?

Regards

John

June 19, 2014
2:40 pm
SenoritaBonita
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Hello:
I'm going to try your recipe with my next salmon purchase as have already got some in the fridge.
Thanks for sharing

June 23, 2014
5:01 am
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John:

I've never tried whitefish of any kind! Keep in mind there are a lot of fish that aren't safe to eat raw, particularly freshwater fish.

SenoritaBonita:

Please let us know how it works for you!

JS

June 29, 2014
10:23 am
Carl
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Another batch in the fridge.

Used Ocean caught sockeye (all I use now), 1.2 lbs, dill, lemon instead of lime, I zested the whole (small) lemon and used two very thin slices of the lemon which I then cut up per your recipe.

Hack! - I mixed the zest in with the sugar/salt mix), got to experiment, ya'know? ;) I was going to add some fresh ground pepper but forgot.

I used the my vacuum sealer and before all the air was out I sealed it to give room for the juices.

Tuesday around 1:30 Eastern I'm nom'in.

I'll post pics on your FB.

June 29, 2014
6:19 pm
Linda DiMare
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I tried your recipe before and absolutely loved it! Again I made it tonight so I will be drooling until Tuesday night! I added a little more chopped lime and lots more dill because my husband asked nicely :>) I used to make it with lots more salt, less sugar, peppercorns instead of limes, and tons of dill. Put it in a tight fitting plastic container and poured brandy over it, up to the depth of the bottom filet. Turned it over every 12 hours for 3 days and sliced a very firm shrunken slab of gravlax as thin as I could. We always liked it but compared to your recipe----what the heck was I thinking!? Thank you very much for my NEW recipe!

July 2, 2014
11:11 pm
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Carl:

I'm looking forward to the pictures!

Linda:

Thank you for the vote of support! I'm glad you enjoy my recipe.

Note that the lime is tricky to get right: too much and it tastes medicinal, too little and it tastes bland. I hope you find a balance you and your husband both like!

JS

July 14, 2014
6:32 pm
Stan Headley
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Fabulous recipe. I am a bit of a hunter/gatherer, so this gives me options with my fish. I use trout instead of salmon because I fish for trout. The flavor is more subtle - try it if you can. I have adjusted the mix slightly - heaped tsps of salt, and level tsps of sugar + slightly more lime zest. Different strokes .............

I previously tried a recipe from a famous English food writer. I could have re-soled my boots with the result. Yours is sublime, and I have converted half the neighborhood.

Many thanks, and more power to your elbow.

Stan H

July 14, 2014
6:54 pm
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Stan:

I've made the recipe with steelhead (rainbow trout), and it is indeed quite tasty.

Just like you, I was discouraged by the results I obtained from every online recipe, none of which tasted anything like the gravlax I bought from my local fishmonger. Fortunately I had a flash of insight that put me on the path towards success...and now I'm ridding the world of tough, crusty gravlax, one filet at a time. Thank you for helping spread the word!

JS

August 2, 2014
11:02 am
Dot
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Hubby & I just got back from the beach here in Alaska. Got a King Salmon and a Red Salmon in about 10 mins. Told my French hubby I was going to make him gravlax, he's skeptical. I'm Norwegian and ate gravlax as a child but forgot all about it til today. Will try your recipe and let you know. We also halibut fish throughout the summer too. Do you know if this will work on halibut ?

August 3, 2014
1:28 pm
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Dot:

I find that quite a few people who "don't like raw fish", or even fish in general, love gravlax made from this recipe! It's certainly worth a try. Unfortunately, I have no experience with halibut, so I can't offer any advice on that.

JS

August 6, 2014
2:19 am
Kim Siu
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Dear J Stanton,
I'd like to thank you for the gravlax recipe. I am so glad i tried it. It was successful. I only eat sashimi, smoked salmon and gravlax. Thank you again.
Kim

August 9, 2014
12:51 am
Fiona
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I made this for Christmas last year (in Australia) and it was a knockout hit. I am going away with my Book Club for the weekend next weekend and am in charge of nibblies before the dinner on Friday night and intend to do this again. So easy and such a great result! I will buy those packets of small poppadums, mash some avocado and serve the salmon slices on those with wasabi mayonnaise. How good does it get?

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