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Whisky Gravlax | CaliGirl Cooking
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Whisky Gravlax (Cold Cured Salmon)

An easy recipe for cold cured salmon using the classic salt, sugar and herb mixture and smoky whisky as the secret ingredient.
Prep Time15 mins
Cook Time1 d
Total Time1 d 15 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Norwegian
Servings: 10 servings
Calories: 293kcal


  • 2 pounds salmon filet
  • 2 tablespoons whisky as smoky as you can find, I used Ardbeg 10-Year
  • 1 cup kosher salt
  • 2 cups granulated sugar
  • 2 tablespoons dried dill or one bunch of fresh dill


  • Place salmon filet skin side down on a large piece of plastic wrap. Drizzle whisky evenly over salmon filet.
  • In a medium bowl, combine salt, sugar and dill. Pour over salmon filet and pack it on as much as you can (there will be A LOT of this mixture, and you’ll want to be sure to use it all!)
  • Wrap filet in plastic wrap and place in a shallow baking dish in the refrigerator for 24-36 hours.
  • Remove filet from the refrigerator and rinse off the excess sugar-salt-dill mixture. Slice thinly to serve.


  1. Wine Pairing Note: This Whisky Gravlax would pair perfectly with a lightly oaked chardonnay. The smoky flavor from the whisky will balance nicely with the soft buttery-ness of the oak, and salmon is a natural pairing for all chardonnay. BUT, if you’re serving the smoked salmon for breakfast, there’s no better way to pair this dish than with a mimosa!
  2. This recipe is based off of this one The Minimalist contributed to The New York Times in 1998.
  3. Use a smokier whisky to help mimic the flavor you get in traditional smoked salmon, such as Ardbeg.
  4. Be sure to purchase the highest quality salmon you can find for the best flavor.


Calories: 293kcal | Carbohydrates: 40g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 11359mg | Potassium: 464mg | Fiber: 1g | Sugar: 40g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg