Make Ahead
Salmon Gravlax
Popular on Food52
35 Reviews
stephanieRD
March 12, 2013
I just made gravlax for the first time. I used a mix of your recipe along with Food 52's feature with basic salt, sugar, aquavit. I added dill and fennel fronds and it came out great! So beautiful. I am going to try brown sugar in my curing mix next time!
Greenstuff
December 16, 2010
What great news!! Just a couple of days ago, my daughter asked me who would need a recipe for gravlax, saying, "it's just salt, sugar, and dill." I told her that (1) everyone doesn't know that, and (2) there could be more... And all the while I was thinking about TasteFood's beautiful photo and the buzz that her recipe has been getting. Great pick!
monkeymom
December 7, 2010
This was delicious! I confess I didn't use akavit but it still definitely had more zing that the basic Bittman gravlax (which is still delicious). The brown sugar also really add some nice flavor. Thanks for this great recipe!
CottageGourmet
November 30, 2010
My Swedish mother occasionally made her own gravlax -- this sounds like a really good recipe, can't wait to try it!
Hilarybee
November 29, 2010
Perfect for Christmas brunch! This looks very special- definitely better than store bought!
Hilarybee
May 14, 2013
I've made this twice since Christmas. I used gin both times, as it was a more practical buy for me than aquavit. I'm going to downscale the recipe for two next week, since it yields more than we can eat in a few meals.
Greenstuff
November 28, 2010
Ditto, gorgeous photo! I used to make gravlax pretty often. Now I live somewhere that it's readily available, but lately I've been itching to make it myself again, and your recipe is a little more sophisticated than what I've done in the past. So I have a question: do you not find that the Akavit "cooks" the salmon? Have you tried including it vs. leaving it out? Thanks, I'm hoping you'll be sharing more Nordic favorites.
TasteFood
November 29, 2010
I've tried it both ways. I have prepared the simplest form of gravlax with sugar, salt and dill, and it's soft and lovely. My personal preference, however, is for a little extra zip, which led to the akavit, fennel and peppercorns. The akavit does not seem to aggressively cook the salmon at all. There is only a small amount distributed over the side of salmon, and once the fish begins to brine, the sugar and salt dissolve into a liquid which might further dilute the effects of the alcohol. (Similar results would occur with lemon juice.) I suggest you try and experiment with a couple of small filets rather than one large piece to see which flavor you prefer. It's so easy to make!
learningtocook
November 28, 2010
Thank you so much for posting this. My husband made this regularly and now I can too. Best yet, I can even spell it.
TasteFood
November 28, 2010
Your welcome. I do hope you try to make it. It's so easy - easier than the spelling.
gingerroot
November 28, 2010
Although she was not Danish, this brings back fond memories of my Grandmother, who always made gravlax during the holidays. Her recipe was similar to yours, although I love your fennel and Akavit addition. I have been meaning to try it myself and now I have your lovely recipe to do so. Thank you!
Lizthechef
November 27, 2010
Oops - forgot to "thumbs up" this - your recipe is superb and bests Ina's Barefoot Contessa, a master nonetheless...
MrsWheelbarrow
November 27, 2010
Yum. I make gravlax regularly but have never added fennel. What a nice idea! Thank you - and gorgeous photo, btw.
TheWimpyVegetarian
November 27, 2010
I love the flavors you pull together for the gravlax. It looks just delicious and the honey dill mustard is perfect! I've added this to my list of must-makes. Thanks!
lastnightsdinner
November 27, 2010
This is just lovely. We love curing salmon at the holidays, too, for our traditional Christmas morning "bagels and bloodies" spread :)
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