Make Gravlax Salmon with Himalayan Salt Blocks

make salmon gravlax

Salt is the key ingredient to make Gravlax Salmon.  Many suggest that you weight the Salmon down while you are curing it.  Because of this, using Himalayan Salt blocks when making Gravlax Salmon is just an easy no brainer.  When it is ready to eat, serving this Gravlax on a pretty pink Himalayan Salt Block is the ultimate presentation.

What is Gravlax

Gravlax is Nordic dish of Salmon cured in salt, sugar and dill.  It is mainly served as an appetizer with crackers or toasted bread with a mustard sauce.

The term Gravlax is Scandinavian.  The word Grav means bury or dig and the word lax means Salmon.  In the Middle Ages fishermen would cover Salmon in salt and bury it above the high tide to cure.

make salmon gravlax

Gravlax Salmon Recipe

This Gravlax Salmon Recipe will serve 5 to 6 people. You will need begin to preparing this two days in advance. 

  • 1 pound salmon fillet with the skin on
  • 1 Bunch fresh dill sprigs (don’t use dry dill please)
  • 2 teaspoons coarsely ground black pepper
  • ½ teaspoon dried thyme (optional)
  • ¼ cup sugar
  • 2 himalayan salt blocks, (6x9x2) or (8x4x2)
  • clear plastic wrap
Directions for Salmon Gravlax on Himalayan Salt Blocks

1. Mix dry ingredients together in a bowl.

2. Place half of dill sprigs on a salt block

3. Place Salmon, skin side down on top of sprigs on salt block

4. Rub dry ingredients on all fleshy surface of Salmon

5. Cover with remainder of dill springs

6. Top with other salt block

7. Wrap tightly with plastic wrap

8. Place on a plate or pan as it will leak

9. Put in refrigerator for 24 to 48 hours.  Flip it half way through.

10. Remove plastic wrap and rinse thoroughly and pat dry.. 

It’s ready when the Salmon springs back to the touch but is not firm.  The outside should be dry and the inside moist. Thicker cuts may take longer, thinner cuts may be ready quicker.

Serve with bread or crackers.  Pumpernickel bread would be my choice.

Gravlax Mustard Dill Sauce Recipe

This mustard dill sauce will save for about 3 to 4 days.

 

  • 1/3  cup dijon mustard
  • 3 Tbs packed light brown sugar
  • 3 Tbs fresh dill finely chopped
  • 1/3 cup sunflower or olive oil
  • 1 tsp lemon juice (optional)

Whisk dijon mustard, brown sugar and lemon juice together.  Continue whisking while slowly pouring in oil.  Stir in dill.  Refrigerate until serving!

How to Serve Gravlax

Serving cold food on a Himalayan salt block makes a beautiful presentation and is certainly how I would serve it.  You already have the salt blocks, so just clean them and use the to serve this delicious Gravlax.

*Recipe inspired by Mark Bitterman of The Meadow.

This set of two salt blocks is perfect to make Gravlax Salmon.

Himalayan Salt Plate 2 Pack

 

 

 




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