• Servings: 24
  • Difficulty: Easy
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  • 2 salmon fillets 2kg each
  • 125ml vodka
  • 100g sea salt flakes plus a sprinkle for seasoning
  • 100g caster sugar
  • 1 tablespoon black pepper
  • 75g chopped dill


  1. Wipe the fillets making sure all the pin bones have been removed. Drizzle the vodka evenly over the flesh of each fillet.
  2. Mix together the sea salt, sugar, peppercorns, and dill in a bowl to make the curing mixture.
  3. Sprinkle a layer of the extra salt on a large piece of foil and place one salmon fillet on top, skin side down. Cover the flesh with the curing mixture.
  4. Place the other piece of salmon skin side up on top and scatter over some more sea salt flakes.
  5. Wrap the salmon and seal the edges of the foil to make a tight parcel. Place the parcel on a baking tray and put a plate with some weight on the top to apply pressure to the parcel.
  6. Put the salmon in the fridge and leave it to cure for at least 2 days. Turn the parcel twice a day so the juices from the top half and the bottom half drain evenly and when you turn the salmon, discard any excess juice.
  7. Unwrap the parcel and discard the bits of dill and peppercorn. The gravlax is now ready to eat.
  8. Cut the slices at an angle when ready to serve.

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