image description March 26, 2018

Andrew Zimmern Cooks: Gravlax

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Ingredient List Print Recipe

  • 1 salmon filet, 2 to 3 pounds, trimmed and pin bones removed
  • 2 cups minced herbs, we use a mix of thyme, parsley, tarragon, mint and dill
  • 3/4 cup sugar
  • 3/4 cup Kosher salt
  • 2 tablespoons ground star anise
  • 1 cup shallots, diced
  • 1 ounce Pernod
Andrew Zimmern Cooks: Gravlax

Salmon Gravlax

By Andrew Zimmern

This salmon is cured for two days with a mix of fresh herbs, star anise, Pernod, sugar and salt. The salt and sugar draw out the liquid from the fish, so the texture and flavor is superb without having to weigh it down to expel the moisture. While gravlax seems like a complicated dish to make at home, it’s actually very simple as long as you plan a couple days in advance.



Trim the salmon and remove the pin bones.

In a large mixing bowl, combine the herbs, sugar, salt, star anise and shallots.

Place salmon skin down in a non-reactive pan and spread the herb mixture over salmon. Drizzle with the Pernod. Cover with plastic wrap and let sit for 48 hours in the refrigerator.

Wipe away the cure and slice or cube as preferred.


Like this recipe? You may also enjoy: 

Slow-Roasted Salmon with Preserved Lemon Vinaigrette
Corned Salmon
Poached Salmon with Hollandaise



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