Gravadlox (Gravlax)

Gravadlox (Gravlax)

This recipe comes from the “Cooking Alaska” cookbook that was given to us by our group of Sitka Salmon Shares member trip winners during the 2019 trip. It is full of recipes by Alaskans for Alaskans, and features traditional and simply prepared recipes that Alaskans love.

Gravadlox (Gravlax) | Sitka Salmon Shares

Prep time: 10 min
Total time: 48 hr
Serves: 4


  • 1 (1 pound) fillet of salmon, preferably at least 1" thick
  • 2 tablespoons salt
  • 2 teaspoons sugar
  • ⅛ teaspoon allspice
  • ⅛ teaspoon pepper
  • 2 teaspoons cognac
  • 1 large bunch dill weed


Make the Cure

Combine the salt, sugar, allspice and pepper in a bowl.

Season the Salmon

Lay a large piece of plastic wrap on the counter. Place half of the dill in a pile about the same size as the salmon fillet in the middle of the plastic wrap. Sprinkle half of the salt mixture over the dill. Place the salmon fillet skin down on the dill and salt. Sprinkle the rest of the salt mixture on the flesh side of the salmon along with the cognac and then top with the rest of the dill.

Wrap the Salmon

Wrap the salmon up in the plastic wrap and place on a plate or another surface with ridges to prevent liquid from spilling.

Cure the Salmon

Place a heavy plate on top of the salmon and refrigerate for 2 days, flipping over once per day.


To serve, wipe off the salt and dill and slice thin at a 45 degree angle.

Ready to try this recipe?

Shop our seafood boxes for next week delivery.

Shop Seafood Boxes


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Join our community.
Subscribe Now
Join our community.
Subscribe Now