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Silky Nordic cured salmon rubbed with dill, citrus zest, sugar, and crushed peppercorns, then sliced thinly and served with a bright mustard-dill sauce.
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The salt draws out excess moisture while sugar rounds the cure, and the dill, citrus, and peppercorns add a fresh aromatic counterpoint to the rich salmon. Turning the fillet during curing keeps the seasoning balanced.
Keep the cured salmon tightly wrapped and refrigerated at 0–4°C. Use within 3 days of slicing, and keep the sauce refrigerated separately for up to 4 days.
Do not reheat. Gravlax is served chilled.
Individual parchment parcels gently steam salmon with tender leeks, lemon, dill, and white wine, creating a fragrant French-inspired dinner with remarkably little cleanup.
A Canadian-inspired grilling classic featuring salmon glazed with maple syrup, Dijon mustard, lemon, and dill. The cedar plank gently perfumes the fish while protecting it from the direct heat, producing moist flakes and a glossy, lightly caramelized surface.
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