Homemade salmon gravlax with Guérande salt

Le Guérandais

The Nordic recipe for perfect marinated salmon

A must-have for Christmas tables, gravlax salmon is a Scandinavian cuisine specialty of salmon marinated in salt and sugar. Le Guérandais presents its recipe for homemade salmon gravlax to sublimate the taste of raw fish while playing on the freshness of herbs, the sweetness of brown sugar and the iodized power of Le Guérandais coarse Guérande salt.

A recipe idea for homemade salmon gravlax that's practical, simple to prepare and always delicious for a chic starter, brunch or fresh aperitif.

Tips :

For a melting, fragrant and well-balanced gravlax salmon, use a natural coarse salt like gros sel de Guérande Le Guérandais. It allows slow marinating, without drying out the flesh, while fixing the flavors. And for the finishing touch, add a pinch of Fleur de Sel Le Guérandais just before serving to sublimate the tasting experience.

Le Guérandais Guérande Salt is a 100% natural, unrefined, non-iodized, additive-free salt, hand-harvested by paludiers de Guérande using ancestral know-how. It preserves all its minerals and inimitable taste, the fruit of the encounter between ocean, sun and wind in the salt marshes of Guérande.

Serves 4

Difficulty

Easy

Preparation

5 min

Cooking

min

Budget

Affordable

Facebook

Ideal with Moist coarse salt

Moist coarse salt

Ingredients

Serves 4

For the gravlax :

1 fresh salmon fillet (about 500 grams), boneless, skin on
150 grams Le Guérandais coarse Guérande salt
100 grams brown sugar
Lemon zest
1 bunch fresh dill
1 teaspoon pink berries
1 pinch Le Guérandais Flower of Salt

For the homemade gravlax sauce :

1 tablespoon sweet mustard
1 teaspoon honey
1 teaspoon cider vinegar
3 tablespoons neutral oil
Fresh dill, chopped
Guérande salt and pepper

Preparation

Prepare the marinade. In a bowl or dish, mix the Le Guérandais coarse Guérande salt, sugar, lemon zest, crushed pink berries, pepper and chopped dill.
Coat the salmon fillet with the mixture. Place a layer of the mixture in a dish, lay the salmon fillet skin-side down, then cover with the rest of the marinade.
Marinate the fish in a cool place. Wrap in cling film, place a weight on top and leave to marinate in the refrigerator for 24 to 36 hours.
Rinse and slice. Rinse the salmon fillet under cold running water to remove all the marinade, dry and slice thinly on the bias. Sprinkle the slices with a pinch of Le Guérandais Flower of Salt just before serving.
A perfectly balanced sweet, tangy and herbaceous sauce to accompany gravlax salmon.

Start by mixing the mustard, honey and vinaigrette. Whisk in the oil gently to emulsify, add the dill, salt with a pinch of Le Guérandais Flower of Salt (100% natural, unrefined, non-iodized salt) and pepper.
Gravlax salmon side dishes: serve with black or Swedish bread, steamed potatoes or salad, homemade blinis, red onion pickles, fresh cheese with lemon or dill cream.

Gravlax salmon can be stored for up to 4 or 5 days in the refrigerator, well wrapped in cling film, or 2 weeks vacuum-packed. Once marinated and rinsed, you can even opt to keep your gravlax salmon in the freezer.

How does salt marinade "cook" fish?

In gravlax, the salmon is not cooked by heat, but by a raw cooking process using salt. The salt acts by attracting the water contained in the fish flesh (osmosis process). By losing this water, the salmon firms up, changes texture and becomes denser and more flavorful.
This treatment also preserves the fish and prevents the growth of bacteria. In short: salt dehydrates, concentrates flavors and stabilizes salmon without cooking.

Good to know: You can also add a little gin or vodka to your gravlax. This adds a discreet aromatic touch, reinforces the flavors of the fish, enhances the herbs and spices, and slightly aids preservation. Used in moderation, alcohol adds elegance and freshness to the preparation.