Salmon Gravlax is a national dish in Scandinavia and is extremely simple to prepare. Gravlax makes an expensive but impressive dish to serve to dinner guests and makes a nice change from smoked salmon.
: Mix all the marinade ingredients until well combined. Place the salmon on a plate and coat the fish all around with the marinade. the salmon in cling film and refrigerate it for 24 hours. Remove the salmon from the fridge and carefully wash off the marinade. Dry it lightly with kitchen paper.
To Coat: Place the salmon on a plate or wooden board, flesh side up and coat it lightly with the Dijon mustard with a brush. Cover the salmon well in the finely chopped dill and mint. Cover the salmon with cling film and place a weight on the salmon (Ex. tinned food). Place the salmon in the refrigerator for 24 hours.
To Serve: Slice the salmon very thinly with a long sharp knife. Arrange the slices on serving plates so that they overlap. Drizzle the dill sauce around the plate if you are using it. Serve the salmon with lemon wedges and buttered brown bread.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
