Gravlax (The Best)

Gravlax (The Best)

  • Preparation 20 min
  • Marinating 2 days
  • Makes 12 servings, approximately

The famous Fernande behind this gravlax recipe is the mother of our collaborator and nutritionist, Hélène Laurendeau. It was during a trip to Scandinavia in 1965 that the whole family tasted gravlax for the first time. Since then, Fernande’s gravlax has become an annual Christmas tradition. It requires very few ingredients, but you do have to plan ahead, given that it must be marinated for almost two days.

  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 1/2 cup (125 ml) coarse salt
    • 1/2 cup (125 ml) sugar
    • 2 fillets salmon with the skin, about 13/4 lbs (800 g) each
    • 1 large bunch fresh dill
    • Dill sprigs, for garnish
    • Pepper


Note from Ricardo

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

Personal Note