Quick And Delicious
Salmon Gravalax
December 10, 2013

Preparation time:   5 mins

Curing time:   24 hours

Serves: 4

Salmon Gravalax

  • 1 side of salmon with skin on, preferably wild. Or use fillets roughly equal size.
  • 2 Tablespoons of rapadura sugar
  • 2 teaspoons of celtic sea salt or Himalayan salt
  • ½ cup fresh dill (or dried)
  • 3-4 very thin slices of lime or lemon
  • plastic wrap
  • a large pyrex container


  1. Cut the salmon filet in half in to two pieces that are as close to the same size as possible.
  2. Sprinkle the sugar and salt evenly over the flesh side of both filet pieces making sure to coat well.
  3. Sprinkle half of the dill evenly on ONE piece of the salmon.
  4. place the lime slices on top of the dill on that piece
  5. Sprinkle the other half of the dill on top of the limes, making sure they are covered.
  6. Carefully, place the second piece of salmon on top of the first one (the one with the sugar, salt, dill, etc)
  7. Wrap very tightly in plastic wrap and place carefully into a large glass container or ziplock bag if need be
  8. Put in baking dish or plate with high sides and place in the fridge.
  9. Flip over every 12 hours or so (not an exact science here)
  10. Wait 2 days (and no more than 3!!)
  11. To serve: scrape off the excess dill, limes etc and thinly spice with a filet knife to get it off the skin.



  • Enjoy as a main meal, breakfast or as cucumber bites, see this recipe here.
  • Serve with your favourite pesto or this zesty coriander (chelation) pesto recipe.
  • I don’t support the use of plastic wrap.  If you  find a substitute that works I’d love to hear your recommendations!

Inspiration for this recipe came from

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