Recette de cuisineHomemade recipes · Hainaut
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Cured salmon

Cured Salmon

Main dishes

Try this salmon gravlax recipe, cured with sherry and spices for an elegant, easy-to-make dish.

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Recipe from Ds-media, Nowotoj, Schnobby and 6 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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__NOTOC__ {| width=“300px” align=“right” border=“1” cellpadding=“2” cellspacing=“1” color=“#FFEECC”!align=“center” colspan=“2”| Overview |-align-“center” |----- || Recipe quantity for: || 8-12 servings |----- || Preparation time: || |----- || Difficulty level: || Easy |}

Ingredients and directions

  • Prep time5 min
  • Cook time—
  • Resting1 hr 12 min
  • Total1 hr 17 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodcuring
  • Estimated cost$3.43 $0.43 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 servings
  • $1.90
  • $0.28
  • $0.06
  • $1.19

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Mix the salt and sugar. ≈ 4 min
  2. Remove some strips of lemon zest. ≈ 3 min
  3. Mix the elderberries, peppercorns and coriander seeds. ≈ 4 min
  4. Mix the spices with the salt and sugar mixture. ≈ 4 min
  5. Add the dill to the cure.
  6. Pour half of the cure into a dish, lay the salmon on top, then pour over the rest of the cure.
  7. Wrap the salmon fillet and keep it in the refrigerator for at least 3 days. Turn the fillet over every day.
  8. From the third day on, cut the salmon into thin slices. ≈ 8 min
  9. Serve the cured salmon on bread or as a side, with a mustard and dill sauce. ≈ 2 min

The bill

Cured Salmon

  • 1 handful of fresh dill$1.90
  • 1 lemon$0.28
  • 50 g sugar$0.06
  • 150 g fine salt$1.19

Total$3.43

that's $0.43 per person

Estimated price; varies by store.

Before you start

Ingredients

  • 1 skin-on salmon fillet, 2 kg
  • 1 handful of fresh dill
  • 1 lemon
  • 50 g sugar
  • 10 elderberries
  • 10 coriander seeds
  • 10 black peppercorns
  • 150 g fine salt

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