Fernande’s Gravlax
Fernande’s Gravlax
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Fernande’s Gravlax

20 MIN
12 servings, approximately



  1. In a bowl, combine salt and sugar.
  2. Spread half of the salt mixture on the flesh side of a fillet. Cover with dill. Sprinkle with remaining salt mixture and top with second salmon fillet, flesh side down.
  3. Wrap salmon fillets in several layers of heavy-duty aluminum foil and place on a baking sheet. Cover with a second baking sheet and top with a brick or a heavy book to create a weight.
  4. Refrigerate for 36 to 48 hours, turning salmon every 12 hours and discarding dripping juices, as needed.
  5. Unwrap salmon fillets and discard dill. Thoroughly rinse fish under cold running water. Pat flesh dry with paper towels.
  6. With a sharp knife, thinly slice salmon fillets starting with the thickest part of the fillet.
  7. Serve and sprinkle with fresh dill. Season with pepper. Serve with mustard and caper hollandaise sauce.


Jehane Benoit’s Quick and Easy Hollandaise Sauce is perfect to garnish this gravlax.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.