This homemade gravlax salmon recipe combines salt and sugar with plenty of dill, lemon, mandarin, a few red berries, and a small amount of beetroot. The special feature of the recipe lies in the marinade: all the ingredients are blended together to create a smooth, aromatic mixture that fully coats the salmon fillet.
After 24 to 36 hours in the refrigerator, the flesh becomes firmer, more fragrant, and easier to slice thinly. The citrus brings freshness, the berries add a light fruity note, and the beetroot gives the salmon a beautiful red edge without masking its flavor.
Gravlax salmon with citrus and dill
A fresh, colorful recipe to prepare the day before for an appetizer, aperitif, or festive table.
Ingredients
- 1 nice salmon fillet with skin, about 600 to 700 g, boneless
- 60 g coarse salt
- 50 g sugar
- 20 to 25 g fresh dill
- 1 untreated lemon
- 1 untreated mandarin
- 30 g red berries, such as raspberries or currants
- 30 to 40 g peeled raw beetroot
- 1 teaspoon lightly crushed pink peppercorns, optional
- A little freshly ground pepper
Preparing the gravlax salmon
- Prepare the salmon. Run your fingers over the flesh and remove any remaining bones with tweezers. Pat the fillet thoroughly dry with paper towels. Keep the skin: it helps the salmon hold together during the marinade.
- Prepare the citrus. Finely grate the zest of the lemon and mandarin, without taking any of the white pith. Add about one tablespoon of juice from each citrus fruit.
- Blend all the marinade ingredients. Place the coarse salt, sugar, dill, citrus zests and juices, red berries, beetroot cut into small pieces, pink peppercorns, and a grind of pepper in a blender. Pulse until you obtain a moist mixture that is coarse but homogeneous. The goal is not to make a puree: the salt and sugar should still remain visible in the texture.
- Coat the fillet. Spread a layer of marinade in the bottom of a dish. Place the salmon skin side down, then generously spread the remaining mixture over the entire flesh. Massage lightly so that the mixture is in contact with the whole fillet.
- Cover and chill. Cover the salmon with cling film so it is in direct contact with the surface, or place it in an airtight container. If desired, put a small weight on top to keep the marinade against the flesh.
- Leave to marinate for 12 to 24 hours. Place the dish in the coldest area of the refrigerator. After about 12 hours, if desired, turn the salmon over or redistribute the liquid that has formed. For a tender texture, 15 hours is generally enough. For firmer flesh and a more pronounced flavor, continue for up to 24 hours.
- Clean the gravlax. Remove all of the marinade, then rinse the surface very briefly under a thin stream of cold water, or wipe it carefully with damp paper. Dry the salmon thoroughly with paper towels.
- Slice thinly. Place the fillet skin-side down on the cutting board. Using a long, perfectly sharpened knife, cut thin slices on the bias without cutting through the skin. Serve well chilled.
Why blend the gravlax marinade?
A traditional gravlax recipe can be made simply with salt, sugar, dill, and pepper. Here, blending the marinade ingredients helps distribute the different flavors more evenly around the salmon.
The lemon and mandarin zest blend with the dill, while the berries and beetroot release some of their color. This creates a mixture that is much more homogeneous than placing each ingredient on the fish one after another.
However, do not blend for too long. The preparation should resemble a coarse, moist paste rather than a liquid purée. Salt and sugar remain the essential elements of the gravlax process.
How long should salmon gravlax marinate?
The marinating time for salmon gravlax directly affects its texture. After about 24 hours, the fillet is already firmer while still remaining tender at the center. At 36 hours, the flesh becomes denser, saltier, and the dill and citrus aromas are more pronounced.
For a 600 to 700 g fillet, we recommend starting with 24 hours. It is always possible to extend the marinade slightly depending on the thickness of the piece and the texture you want.
| Duration | Result | Recommended use |
|---|---|---|
| 12 hours | Tender flesh, delicately marinated | Starter, toast, salad |
| 15 hours | Good balance between tenderness and firmness | Plated serving |
| 24 hours | Firmer texture and more pronounced flavors | Very thin slices, aperitif |
Which salmon should you choose for homemade gravlax?
Fish quality is essential, since gravlax is not cooked with heat. Choose a very fresh salmon fillet with a subtle smell, firm flesh, and a glossy appearance. Also ask your fishmonger whether the fish is suitable for raw or marinated consumption and whether it has already undergone the necessary freezing treatment.
Salt, sugar, lemon, and marinade do not replace a treatment intended to destroy parasites. For fish intended to be eaten raw or marinated that has not already undergone appropriate treatment, French guidelines notably recommend freezing for 7 days in a domestic freezer at -18 °C. Eating raw fish is not recommended for pregnant women, young children, older adults, and immunocompromised people.
How do you cut gravlax salmon into thin slices?
Once the marinade is finished, slicing is almost as important as the preparation itself. A short blade or one that is not sharp enough forces several sawing motions and may damage the surface of the fish.
To obtain thin, even slices, the ideal is to use a knife with a blade long enough to make the cut in one smooth motion. You can find the Japanese knives suited to fish in the Maison Damas collection.
For especially fine slicing, the Kiritsuke Shimoza knife lets you work the fillet with a long blade and limit back-and-forth motions. The Gyuto Yoko knife is also an interesting option for making long, even slices.
If you are looking instead for a versatile knife to prepare the dill, citrus, and other ingredients before handling the fish, a Sakoma Japanese Santoku can accompany much of the recipe.
To better understand the different blade profiles designed for fish, also see our guide on fish knives, from filleting to fine slicing.
What should you serve with gravlax salmon?
Gravlax can be served very simply to let the flavors of dill and citrus shine through. A few slices are enough to make an elegant starter or a festive appetizer.
- with lightly toasted dark bread or rye bread;
- on blinis with a little lemon crème fraîche;
- with warm potatoes and a green salad;
- on a plate with a few baby greens and mandarin segments;
- on toast with a mustard, honey, and dill sauce.
Quick mustard, honey, and dill sauce
Mix 2 tablespoons of mild mustard, 1 tablespoon of honey, 1 tablespoon of lemon juice, 2 tablespoons of neutral oil, and a little finely chopped dill. This sauce adds acidity and a light sweetness without masking the flavor of the salmon.
Can the recipe be modified?
Yes. The salt-sugar base should remain, but the aromatic elements can be changed. You can replace some of the mandarin with orange, slightly increase the amount of dill, or add a few extra pink peppercorns for a more spiced note.
The red fruits can also vary by season: raspberry, redcurrant, or a few fresh cranberries work well. Just avoid adding too large a quantity of fruit or juice, so that the preparation keeps its marinade texture rather than becoming watery.
How should homemade gravlax salmon be stored?
Once the marinade has been removed, pat the salmon dry thoroughly, then store it in a clean, airtight container in the coldest part of the refrigerator, ideally at a temperature of 4°C or below.
As this is a homemade preparation made with raw fish, it is best consumed quickly: aim to eat it within 48 hours after the marinade has finished. Remove only the amount needed at mealtime and return the rest to the refrigerator immediately.
Mistakes to avoid when making gravlax successfully
- Using salmon without checking that it is suitable for raw consumption: freshness and food safety precautions remain essential.
- Thinking that lemon cooks or makes the fish safe: acidity changes the texture, but it does not replace the freezing required to protect against parasites.
- Adding too much beetroot: it would end up overpowering the marinade, when it should mainly add color.
- Blending until you get a liquid: a few pulses are enough to bring the flavors together.
- Leaving it to marinate too long: the salmon may become excessively firm and salty.
- Cutting the gravlax with a dull blade: the slices will be thicker and the flesh may tear.
FAQ about gravlax salmon
How long should gravlax salmon be left to marinate?
For a fillet weighing around 600 to 700 g, generally allow between 24 and 36 hours in the refrigerator. After 24 hours, the salmon remains fairly tender. After 36 hours, the texture becomes firmer and the flavors of the marinade are more pronounced.
Why add sugar with salt in gravlax?
Sugar balances the strength of the salt and contributes to gravlax’s characteristic texture. It does not make the salmon truly sweet when the proportions are well balanced.
Should the skin be removed from the salmon before marinating?
No. It is better to keep the skin during marinating. It helps hold the fillet together, makes it easier to handle, and serves as a support when the gravlax is later sliced.
Can gravlax be prepared without beetroot?
Yes. Beetroot is not essential to gravlax. In this recipe, it is mainly used to create a beautiful red color on the outside of the fillet and add a light vegetal note.
Is lemon enough to make raw salmon safe?
No. Lemon and the marinade can change the texture and taste of the fish, but they are not an effective treatment against parasites. You must follow the applicable recommendations for fish intended to be eaten raw or marinated.
How do you get beautiful thin slices of gravlax?
Use a long, smooth, very sharp blade. Slightly angle the knife and make the slice in one continuous motion rather than using repeated sawing motions. Stop cutting just before the skin.
How long can homemade gravlax be kept?
Store it in an airtight container in the coldest part of the refrigerator, ideally at 4°C or below. For a homemade preparation made from raw fish, opt for quick consumption, ideally within 48 hours after the end of the marinade.
