California Style Gravlaks
Recipe type: Appetizer
Cuisine: Danish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Changing up the herbs alters this traditional Scandinavian dish with a bit of California flare.
  • ⅓ cup packed light Brown Sugar
  • ¼ cup Kosher Salt
  • ¼ teaspoon finely ground Black Pepper
  • 1 - 1 ½ pounds center cut Salmon fillet, skin on
  • 3 tablespoons Brandy
  • 1 cup chopped fresh Dill
  • ½ cup chopped fresh Cilantro
  1. Combine sugar, pepper and salt in medium sized bowl, mix thoroughly.
  2. Chop fresh herbs.
  3. Place salmon skin-side down in a 9” x 13” glass baking pan (or size that fits your fillet without crowding.)
  1. Spoon brandy over the salmon fillets, as it pours off the fish recollect and spoon again. Make sure every bit has been doused with the brandy.
  2. Next cover the fish with the sugar and salt mixture, again make sure you evenly coat the entire surface of the salmon. Pat down with your hands.
  3. Add the freshly chopped herbs as your next layer pressing into the surface of the meat over the salt and sugar.
  4. Cover loosely with plastic wrap, I laid a generous piece over the top of the salmon and pressed down around the surrounding interior of the pan before anchoring on the top edges.
  5. Now the fun! Set another rectangular baking dish on top of the salmon and weigh it down with 2 or 3 heavy cans. This will press the layers of herbs and salt into the flesh and compress the fillets.
  6. Place in the refrigerator and over the next two days baste the salmon with the liquids that will flow from the curing.
  7. After you baste you may need to replace the dill and cilantro top layer so it remains well covered.
  8. On Day Three drain off the liquid and remove the herbs; it is ready to serve!
  9. Slice thinly on the bias and serve on rye or other favorite crackers. I added a bit of cream cheese and a thin slice of red onion or a little lime zest and chopped cilantro.
This can keep up to a week in the refrigerator, leaving it whole and only slicing what you need per serving
Recipe by What about the food? at