Rating: 4.68 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.

Recipe Summary test

prep:
1 hr
additional:
1 day
total:
1 day
Servings:
16
Yield:
2 pounds
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.

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  • Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.

  • Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

Nutrition Facts

121 calories; protein 11.4g; carbohydrates 2.9g; fat 6.2g; cholesterol 33.5mg; sodium 1355.5mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 4 stars
01/27/2008
I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each. Read More
(64)
22 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2008
I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an hour or so after curing which will dissolve some of the salt. I served each piece on a cucumber slice, with goat cheese, and a few mini capers on top each. Read More
(64)
Rating: 4 stars
10/23/2003
This was good but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions? Read More
(39)
Rating: 5 stars
05/09/2003
Simple and easy! Very flavourful. Can be made with any fish. Read More
(27)
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Rating: 4 stars
12/20/2007
Great recipe you can mix it up a lot using trout fillets instead of salmon juniper infused gin (or sloe gin) or tequila instead of vodka white sugar instead of brown. It is always a hit at parties. Read More
(14)
Rating: 5 stars
11/11/2006
Outstanding Recipe. I have made it several times. Absolutely delicious. Read More
(9)
Rating: 5 stars
09/20/2010
excellent!!! melt in your mouth....jist cure at least 48-56 hours depending how thick the fillet is. Read More
(8)
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Rating: 5 stars
01/20/2004
Delicious and easy to make. The flavor was delightful. Read More
(7)
Rating: 5 stars
03/12/2005
My brother made this at Christmas. It was excellant and addicting. Read More
(6)
Rating: 4 stars
08/20/2013
This was very good. Firstly, if you changed the spelling of the name of this recipe to "grav lax" or "gravad lax" more people could find it and make it! I made it first time exactly as per recipe. Second time with less salt, and it was much better. I used 2/3 cup of sugar to 1/3 cup of salt - for 4 pound of salmon. The pepper, vodka and dill were perfect. Also you can leave it in the fridge to cure for up to 5 days. Delicious, thanks for posting. Read More
(6)