Whisky Gravlax | CaliGirl Cooking
Whisky Gravlax (Cold Cured Salmon)
Prep Time
15 mins
Cook Time
1 d
Total Time
1 d 15 mins
An easy recipe for cold cured salmon using the classic salt, sugar and herb mixture and smoky whisky as the secret ingredient.
Course: Appetizer, Breakfast, Main Course
Cuisine: Norwegian
Keyword: appetizer, breakfast, brunch, hors d'oeuvres, lunch, salmon
Servings: 10 servings
Author: CaliGirl Cooking
  • 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
  1. Place salmon filet skin side down on a large piece of plastic wrap. Drizzle whisky evenly over salmon filet.
  2. 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!)
  3. Wrap filet in plastic wrap and place in a shallow baking dish in the refrigerator for 24-36 hours.
  4. Remove filet from the refrigerator and rinse off the excess sugar-salt-dill mixture. Slice thinly to serve.
Recipe Notes

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!