Salmon gravlax with gin

Preparation time

Cooking time
no cooking required

Serves 12

From Hairy Bikers Everyday Gourmets


  • 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed
  • 400g/14oz coarse sea salt
  • 100g/3½oz light muscovado sugar
  • 150g/5¼oz granulated sugar
  • 1 tbsp dill seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cracked black pepper
  • 2 limes, zest only
  • 100ml/3½fl oz gin
  • 150g/5¼oz fresh dill, roughly chopped

To serve

  • 1 lemon, cut into wedges
  • rye bread
  • lightly dressed green salad


  1. Run your fingers across the top of the salmon fillets, removing any bones you find.

  2. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined.

  3. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined.

  4. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it.

  5. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish).

  6. Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible.

  7. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad.

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