Picture of How To Make Graved Lox Salmon - UPDATED!!
Graved lox is a yummy salmon appetizer. With a few simple steps, you can make your own and for a fraction of the price!

I have just started up my new blog Bloggie Stylish where you can find all kinds of neat tutorials, like this one.

Step 1: Ingredients

Picture of Ingredients
There isn't too much to the recipe. You will need:

1 large fillet of salmon (I got 2 smaller pieces, since that was all that the fish market had)
1 Cup Kosher Salt (it MUST be kosher salt!!)
2 Cups Sugar
A bunch of dill
Lemon Juice
Cracked Pepper Corns

jimbru2 years ago
What is special about the Kosher salt? I use "normal" salt from the store.
Also I use equal amounts of salt and sugar which is more traditional here in Sweden, more salt will result in a firmer almost dry meat.
The traditional seasoning here is just dill and white pepper corns, no lemon or whiskey :-)
sunshiine5 years ago
This looks and sounds real good!  Thanks!
laceration5 years ago
This is a great way to "cook" salmon, I have been doing it for years. I usually just use a regular size fillet in a bread loaf pan--it only needs to go 2 nights, no turning required. This goes a long way too because the flavor of lox is so concentrated. Dill, unlike some herbs is still good dried, so don't let a lack of availability of fresh dill stop you. I have never used whiskey or lemon juice. Salt, sugar, dill and pepper is all you really need if you just want to knock some out. I put it in burritos, on pizza and it makes great sushi!
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tireswing5 years ago
Using cheesecloth for a wrap intensifies flavor as well as helps to form a pellicle which makes for easier slicing. Nice 'ible!
Doggie Stylish (author)  tireswing5 years ago
thx for the suggestion! i'll have to try that next time.
lemonie5 years ago
Looks great, and think how much people charge for this?

gravad lax (Swedish), gravad laks (Danish), gravlaks (Norwegian, Danish), graavilohi (Finnish), graflax (Icelandic)

{tauney}5 years ago
You can also use gin or vodka...I actually have gravlox curing in my fridge at work and I used gin and lemon zest for a more zesty, herbaceous flavour...