My mother’s cousins have a family-run fishing business on the West coast. Over the last few years the salmon runs have been decreasing, although last year was a mammoth run. There has already been a tanker spill at the head of a primary salmon spawning river this spring which will affect the salmon this year. Also the increasing levels of radiation in the Pacific Ocean from Fukushima make eating seafood from there dangerous. I made this recipe for our Christmas pot-luck last year, with a salmon fillet given to me by this family -- everyone loved it. This recipe is very easy to make and is a guaranteed to impress. Be sure you don’t use farmed salmon.

Traditionally this recipe was made in the summertime as lots of fresh dill is required. I have adapted the recipe for folks on the GAPS or SCD diets or anyone who is boycotting sugar. Be sure to use course salt as fine salt will make it too salty.

Step 1: Ingredients

Please be aware that amounts need not be exact. This amount of curing mixture will work for larger sized salmon as well. It is best to use two fillets and press them together but this will yield a lot of gravlax, so it may be better to make more reasonably sized amounts:

1 3-pound side of salmon
2/3 c salt
1/4 c honey
1 t black peppercorns, crushed
2 large bunches of dill

<p>Nice recipe! mine is made with brown sugar and salt and stays in the fridge for up to four days... and also as it&acute;s hard to find fresh dill for me, the spices I use are mustard seed, whole peeper corns and whole allspice...</p><p>will try this one!</p>
Looks great<br><br>I made around 60 lb this winter.<br><br>I use a more &quot;elaborate&quot; curing brine.<br>Besides coarse salt and cane sugar, i use lime juice, some cognac and the following fresh herbs. Parsley, dill, chervil, tarragon and some coarsly ground black pepper.<br><br>After 48 hours curing, i rinse it off and put it in a vacuum bag for 2 or 3 days in the fridge. This is to even out the salt concentration in the fish.<br>Then it's ready to be eaten as gravlax.<br><br>If i cold smoke it, i rinse it after curing, then i hang then into my smoker, let them dry for a couple of hours.<br>Then i give it smoke for 10-20 hours. I tried different woods and combinations. So far it like a beech and apple combination the most.<br><br>Another way to eat this treat:<br><br>http://www.instructables.com/id/Pizza-Salmone/<br><br>
Wow that sounds so delich! Have to try it like that next time. Thanks so much for sharing your recipe :)
Thanks guys! Everyone I've made this for loves it. The Swedish Mustard sauce is so delicious too!
Looks awesome, I have always used the traditional sugar instead of honey, looks like a tasty take on it! You don't do the final rinse though which is a little different, this actually weeps out more moisture making it last longer. Yours must be juicer though!
Salmon and honey?!?!?! The Bears can barely contain themselves!!!!!!!!!
Well got to go Salmon fishing and have to try this..
5 Stars! Looks wonderful!!!
Mmmm, I am a fan of salmon, and this looks like it would make a great fish taste even better. Looks good.

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Bio: Local Food. Global Flavor. Food for roots, health, peace and community. A food oriented DIY culture.
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