Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gravlax Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 30 mins

    30 mins

    48 hrs

    Dreamer in Ontario's Note:

    Source: LCBO's Food and Drink Magazine. Gravlax is salmon that has been "cooked" in a marinade for three days. Originally a Scandinavian dish, it is a perfect substitute for smoked salmon and costs much less when you make it yourself. Its subtle, sensuous taste is perfect for appetizers and hors-d'oeuvre as well as an excellent first course served with a salad. Once the herbs are scraped off the salmon, it will keep in the marinade for 10 days. Be sure to use fresh dill when making this, not dried. Cooking time is time required to marinate salmon in refrigerator.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place salmon, skin-side-down, on a large sheet of plastic wrap.
    2. 2
      Combine peppercorns, coriander seeds, mustard, salt and sugar and press evenly onto flesh side of both salmon fillets.
    3. 3
      Remove salmon from plastic and place one salmon fillet in dish large enough to hold it and sprinkle with 2 tbsp vodka.
    4. 4
      Lay dill sprigs in a heavy layer over it.
    5. 5
      Place second salmon fillet on top so that flesh sides meet.
    6. 6
      Spoon over remaining vodka.
    7. 7
      Cover with plastic wrap, place a tray inside the dish on top of salmon. Weigh down with tin cans or other heavy weights.
    8. 8
      Refrigerate for 2 days, turning over and spooning over juices every 12 hours.
    9. 9
      To serve, remove from the marinade, scrape away dill but leave on seasonings, slice thinly and sprinkle with extra crushed peppercorns, crushed coriander seeds and chopped dill, if desired.
    10. 10
      Serve on dill pancakes with the mustard sauce.
    11. 11
      Serves 6 as an Hors-d'oeuvre, with leftovers.

    Ratings & Reviews:

    • on June 05, 2010


      Yum! Buttery, creamy texture, with a nice kick from the pepper and coriander seed. Well worth the 48 hour wait. I enjoyed this with rye bread and cream cheese. What a treat! Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gravlax

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.0
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 1.0 g
    Cholesterol 78.8 mg
    Sodium 2434.7 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 4.8 g
    Sugars 4.3 g
    Protein 32.2 g

    The following items or measurements are not included:

    fresh dill

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes