Pretty much any time my family and I get together, my dad makes his salmon gravlax. It is SO good. This was on the menu of our family recipe for at least 30 years and far and away one of the most popular appetizers. Every time I post it, I get asked for the recipe. I don’t want this to set a precedent (my dad is/was a professional chef so a lot of his recipes are complex and I don’t think he’d be crazy about me posting them all over the Internet). I always want to be respectful of my family and their preferences on what I share and don’t share here. Lucky for us, he gave me permission to post this one. I will also just add that this one is so easy that even I can handle it. ENJOY.
Also – you can halve the recipe if you’d like. On Saturday he only used 1 pound and it was the perfect size for the five of us (and one toddler) to share.
My dad’s Salmon Gravlax Recipe
Making the Gravlax
- 2 lbs salmon (high quality)
- 1/4 cup kosher salt
- 1/4 cup sugar
- 6 tablespoons cracked pepper
- 1/2 cup dill
- Combine salt/sugar/pepper/dill mixture.
- On a cookie sheet or baking dish (something with a lip, not a plate – a lot of liquid will come out!), place salmon skin side down; spread mixture over it.
- Cover with saran wrap and weight it with 1-2 lbs.
- After 1 day, flip salmon to be skin side up, recover, and re-weight.
- After 2 days, wash it off, dry it with paper towels, slice and serve.
Make the Sauce:
The sauce recipe is super simple. Combine 1/2 cup mayo (we prefer avocado mayo), 2 tbsp grain mustard, and lots of fresh chopped dill.
Serve with toast, capers, and chopped red onion. We also like Carr’s water crackers.
PS – some of my favorite make-ahead appetizers for all your holiday gatherings!!!