Gravlox with Honey

Of course this very Nordic dish may be made more superbly with honey!

close up shot of salmon slices
Photo by Ivan Samkov on

2 pounds fresh salmon fillet

3 tablespoons salt

2 tablespoons honey

2 teaspoons dried Thyme

1 teaspoon white pepper corns

Zest of one lemon

a salmon breaching out of the water
Photo by marnock on

Cut fillet in half. Grate the lemon zest. Crush the pepper corns coarsely in a mortar.

Rub the salmon pieces with salt.

Place one half in a baking dish. Sprinkle pepper, lemon zest and thyme on that half. Drizzle honey over the spices.

Place the other half on top, and place thick ends on opposite sides. Put some weight, like a plate, on top, cover and store cold for two days.

Drain accumulated liquid and flip the fillets the next day.

When the gravlax is ready, carefully scrape off the spices and cut in very, very thin slices across the fillet. Enjoy with “gravlaxssås” and maybe a small boiled yellow potato.

If you have a larger fillet, or smaller, adjust spices accordingly. Or did you figure that out by yourself?

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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