• 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 of days in advance.

Watch Andrew make this recipe:


Servings: 8


  • 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


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 vodka. Let sit in the refrigerator for 72 hours uncovered.

Wipe away the cure, but do not rinse. Place the salmon back in the refrigerator uncovered on a rack for 24 hours.

Slice and serve.

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