Smoked Gravlax Recipe


  • 2 one lb. center cut Salmon fillets pin bones removed skin on.
  • 1/2 cup white sugar
  • 1/4 cup kosher salt, (substitute non-iodized table or pickling salt)
  • 1 tablespoon coriander seed, just crushed
  • 1 tablespoon white peppercorns just crushed. (Substitute black peppercorns)
  • 1/4 cup aquavit or vodka,
  • 2 ounces chopped fresh dill, (out of season I use dried dill).


  1. Mix sugar, salt, coriander seed, and peppercorns.
  2. Place fillets, skin side down, on plastic wrap and cover flesh side with spice mix.
  3. Spread dill over spice mix and pour half of aquavit (or vodka) on each fillet.
  4. Place one fillet on top of other, thick back of one fillet over thin belly of other.
  5. Wrap sandwich tightly with plastic wrap, wrap again for several layers.
  6. Put fillet sandwich in large enough glass pan.
  7. Place smaller glass pan on top of fillet sandwich and weight with a 6-pack of [beverage]
  8. Place in refrigerator.
  9. Every 12 hours turn fillet sandwich, top to bottom. Keep refrigerated and weighted.
  10. After 3 or 4 days unwrap fillets and rinse off.
  11. Dry in refrigerator for a few hours
  12. Cold smoke, 40 minutes, vent almost closed.
  13. Before serving, age for a day or so – freeze for later use.
  14. To serve slice thin, close to horizontal, cutting towards where fish head used to be.

From Islander