Gravadlax is salt cured salmon and yes, you can make it at home. It's a perfect make-ahead dish. You could try using other fish like snapper, bass, and Arctic char. Serve the gravadlax with fresh multi-seed bread, lemon wedges and mayonnaise, a mustard sauce or perhaps a yogurt and dill dressing.

The basic recipe calls for salt, honey, and dill but you could also add a few tablespoons of brandy or vodka. Experiment with additional spices like coriander seeds, caraway seeds, fennel seeds and lemon zest. Most gravadlax recipes call for a 24 hour curing period but it can go longer although it'll become drier as it cures.

Prep time
1-2 days


Recipe provided by: Haughton Honey

  • 1 3lb center cut salmon fillet
  • 1 large bunch of fresh dill or fennel fronds
  • 1/4 cup of sea salt
  • 1/4 cup of Haughton Honey
  • 2 tablespoons peppercorns
  • 1 tablespoon fennel, caraway, or coriander seeds (optional)
  • 1 tablespoon vodka, brandy, or gin (optional – use a little less salt if doing so)
Notes for the cook

if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Cut the salmon fillet crosswise in two equal pieces to create a “sandwich.” Lay the fillets skin side down on parchment paper. Sprinkle the salmon with the spices, honey (and spirits if using). Lay the dill over one of the fillets.
  2. Sandwich the fillets together and wrap tightly with plastic wrap or aluminum foil. Place on a dish and cover with a heavy weight (like heavy cans). Refrigerate for 2 days or more, turning it every 12 hours. Slice thinly to serve.
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