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Marinated Salmon - Gravlax

Name: Marinated Salmon - Gravlax
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Spanische Küche
Ingredients: 800 g salmon fillet with skin; 1000 g brown cane sugar PL; 80 ml vodka or brandy; 500 g coarse sea salt; 30 g fresh dill; 1 piece lemon (organic); 1 tsp ground black pepper; 1 piece cling film

(0)

20 min

Under an hour

Knuspr-Küche

Entdecken Sie den skandinavischen Klassiker direkt in Ihrer Küche: Hausgemachter Gravlax. Zartes Lachsfilet, mariniert in einer aromatischen Mischung aus frischem Dill, Meersalz, braunem Zucker und einem Hauch von Zitrusfrüchten. Diese traditionelle Methode veredelt den Fisch zu einer luxuriösen Delikatesse, die perfekt als eleganter Vorgeschmack oder Highlight auf jedem Buffet glänzt. Ein Muss für Liebhaber feiner Fischgerichte!

Preparation method

Ingredients overview

INGREDIENTS

800 g salmon fillet with skin
1000 g brown cane sugar PL
80 ml vodka or brandy
500 g coarse sea salt
30 g fresh dill
1 piece lemon (organic)
1 tsp ground black pepper

ADDITIONALLY REQUIRED

1 piece cling film

Carefully debone the fish with tweezers. Mix the sugar with salt, pepper, and finely grated lemon zest in a bowl.

Sprinkle one-third of the sugar mixture onto the bottom of a baking dish. Place the salmon fillet skin-side down on top. Cover the fish evenly with dill, spread the remaining sugar mixture over it, and drizzle with alcohol (vodka or brandy). Cover everything tightly with cling film and let it cure in the refrigerator for 12–16 hours.

After the curing time, rinse the salmon fillet under cold running water and pat it thoroughly dry. Using a long, sharp knife, slice it diagonally into thin slices of approx. 2–3 mm.

Chef's tip

When grating the lemon zest, make sure to only use the yellow layer, as the white layer tastes bitter. It's best to grate over the same spot only twice and then turn the lemon.

Serve the Gravlax classically on blinis or simply with toasted bread and a honey-mustard-dill sauce.