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Home Cured Gravalax


  • 1.5 Kg Salmon, ask the fishmonger to cut in half, remove any bones but leave skin on.
  • 100g Granulated Sugar
  • 75g Sea Salt
  • 2 tablespoons of Coriander Seeds
  • 100ml Gin
  • Large bunch of fresh Dill, chopped


Prepare a baking tin or shallow dish by lining it with cling film leaving enough over to be able to cover the salmon.

Prepare the marinade, mix together the salt, sugar, coriander seeds, gin and dill.

Coat the skinless sides of the salmon in the marinade and place together. Place the salmon into the baking tin or dish and pour the remaining marinade over the top.

Wrap the salmon in the cling film and then wrap a further piece of cling film tightly around the outside. Weight the salmon down by placing a large board with tins, or other weights on top.

Place in the fridge and leave there for 24-48 hours.