Gravlax - Pacific Seafood


Prep Time
10 mins


For cure:

  • Skin-on, boneless salmon (fillet or full side)
  • Rock salt
  • Granulated sugar
  • 1/4 cup whole peppercorns
  • 1 cup dill, chopped
  • Green onions (for garnish)

For cream sauce:

  • 1/2 cup heavy cream
  • 1/3 cup dijon mustard
  • 2 tsp mustard powder
  • salt and pepper to taste


  1. Your cure should be 1:1 in ratio between salt and sugar, and weigh approximately half of the mass of your salmon.
  2. Grind peppercorns with mortar and pestle.
  3. Combine peppercorns with salt, sugar, and dill.
  4. Place 2 pieces of cling wrap on a work surface, slightly overlapped. Spread half the cure mixture in the shape of the salmon. Place salmon on the cure, skin side down. Top with remaining cure mixture.
  5. Wrap with cling wrap and place in a large dish. Top with something flat (like a pan) and weigh it down. Refrigerate for 12 hours. Flip and refrigerate for 12 more hours. Repeat the process once more for a total of a 36-hour cure.
  6. Unwrap the salmon, scrape off the cure then rinse. Pat dry. For best taste, return to the fridge for 6 hours uncovered.
  7. Mix cream sauce ingredients in a small bowl.
  8. Slice the gravlax thin. Garnish with green onions. Serve and enjoy!