GravalaxServes 6 people.

Total Cooking Time: Several Days

This is my mum’s recipe for cured salmon.

It tastes a bit like smoked salmon but sweeter and with a strong taste of dill and pepper.


  • 1 fillet of salmon (half a fish)
  • 1/2 cup of salt
  • 12/ cup of sugar
  • 1 cup of chopped dill
  • 2 tablespoons of black pepper

Lay out the salmon, once cleaned and boned, on a long sheet of cling film. Powder it with the salt and sugar, adding chopped dill and black pepper. Cover it with the cling film and add another 2 layers of cling film to make sure any juices that come out dont spill over. Place it in a plastic bag and put it flat on the fridge for 2-4 days, depending on how strong you like it.


After the first round of curing. Clean up the salmon and repeat the process above with new round of salt, sugar and dill/pepper. Place it in the fridge again for 1 more day.

Take out of the fridge, clean again. Serve by cutting into very thin slices with some lemon and cream cheese.