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sliced cured salmon on a plate with lemon

Salmon Gravlax with Gin and Juniper

Step by step instructions to cure salmon flavoured with dill, lemon, gin and juniper. Perfect for starters or appetisers.
5 from 9 votes
Prep Time 15 mins
Cure 3 d
Total Time 3 d 15 mins
Course Appetizer, starter
Cuisine Scandinavean
Servings 12
Calories 93 kcal


  • 600 g salmon side of salmon, defrosted if frozen
  • 60 g sea salt flaked, not table salt
  • 60 g granulated sugar
  • 1 teaspoon black pepper ground
  • 6 juniper berries crushed
  • 20 g dill chopped
  • 2 tablespoon gin


  • Mix together the salt, sugar, pepper, lemon zest, juniper and dill to form a thick paste in a food processor
  • Cut the side of salmon in half lengthways so that you have two pieces of similar size.
  • Wipe the fish dry with kitchen paper and run your fingers over the flesh to detect any bones. Pull out any stray bones with tweezers.
  • Lay out kitchen film but leave attached to the roll.
  • Place a piece of fish on the cling film then spread the cure over the first piece. Drizzle with gin then add the other piece of fish.
  • Wrap tightly in the kitchen film then place in a resealable plastic bag.
  • Place on a dish then lay another similar dish on top in the fridge. Place a wight on the top plate.
  • Leave the fish for 72 hours, turning it over every 12 hours.
  • When the fish is ready carefully unwrap from the film. Use kitchen towel to wipe off any excess liquid.
  • To serve you can carefully peel off the skin. If you pull the skin back flat against the fish it should peel off in one piece without dragging the flesh.
  • Slice the salmon gravalax downwards in slices.
  • Alternatively, wipe off the cure with kitchen paper and use a filleting knife and take thin slices from the top of the fillet.


Calories: 93kcalCarbohydrates: 5gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 28mgSodium: 1961mgPotassium: 262mgFiber: 1gSugar: 5gVitamin A: 149IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword gravlax, lox, salmon
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