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  Fresh dill 1 1⁄2 Ounce (1 Bunch)
  Salt 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Whole white pepper 1 Tablespoon, crushed (Peppercorns)
  Salmon fillets with skin 2 Pound, drained (3/4 Inch Thick)
  Bread 1
  Cream cheese 6 Ounce
  Capers 1 Teaspoon

Coarsely chop the dill and set aside.
In a small mixing bowl combine the salt, sugar, and crushed peppers.
Lay 1 fillet, skin side down, in a baking dish.
Top fillet with dill, then sprinkle with salt mixture.
Form a sandwich by placing the thin end of the second fillet, skin side up, on top of the thick end of the other fillet so that the sandwich is of even thickness.
Cover with foil and refrigerate for at least 4 days or till the salmon is translucent and firm, basting with the juices occasionally.
Salmon can be stored in the refrigerator for up to 1 week total.
To serve, remove salmon from juices.
Remove dill mixture from fillets.
Pat dry with paper towels.
Place fillets, skin side down, on a cutting board.
Holding a knife at a 45-degree angle, cut fillets across the grain into paper-thin slices without cutting through skin.
Then cut slices from the skin.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 366 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol 114.3 mg38.1%

Sodium 4068.9 mg169.5%

Total Carbohydrates 14 g4.6%

Dietary Fiber 0.92 g3.7%

Sugars 9.3 g

Protein 33 g65.2%

Vitamin A 19.3% Vitamin C 11%

Calcium 7.6% Iron 12.8%

*Based on a 2000 Calorie diet

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