Cured Salmon Recipe – Classic Dill and Citrus Gravlax with Aquavit

Cured Salmon Recipe

This recipe is used with permission and is owned by ROSE AND SONS restaurant

This cured salmon recipe brings together classic Scandinavian flavors with fresh dill, citrus zest, and a hint of aquavit, creating a dish that’s perfect for brunch or entertaining. Featured on DNA Dinners, host Laird Hercules showcases how simple ingredients like salmon, salt, and sugar can transform into a silky, flavorful gravlax that’s easy to make at home.

The Inspiration

Cured salmon, often known as gravlax, has deep roots in Scandinavian culinary tradition, where fish preservation was once essential for survival during long winters. This recipe honors that heritage while adding subtle modern touches that elevate both flavor and presentation. On DNA Dinners, Laird Hercules embraces the beauty of simplicity, focusing on high-quality ingredients and time-tested techniques.

The combination of salt and sugar creates the curing base, drawing out moisture from the salmon while enhancing its natural richness. Fresh dill and lemon zest add brightness and aroma, while aquavit or vodka introduces a gentle herbal note that complements the fish without overpowering it. The result is a perfectly balanced cured salmon with a firm yet silky texture and a clean, refreshing flavor profile. This dish reflects the show’s approach to cooking—rooted in tradition, yet adaptable for modern home kitchens.

Ingredients

• 2½ pounds (680 g) kosher salt
• 2½ pounds (680 g) turbinado or brown sugar
• 1 x 2-3 pound (907 g-1.4 kg)  center-cut fresh Atlantic salmon fillet, scaled and pin-boned
• 1 bunch fresh dill, chopped, divided
• Zest of 2 lemons
• ¼ cup (60 ml) aquavit or vodka

Method

• In a large bowl, mix together salt and sugar to make your cure. Spread roughly a quarter of the mixture evenly into a large casserole dish. Lay the salmon, skin-side down, onto the cure.
• Sprinkle a small amount of the cure onto the flesh of the salmon, and gently massage it in with your hands. Garnish generously with half of the chopped dill and all the lemon zest.
• Evenly sprinkle the aquavit or vodka over the salmon, then cover with the remaining cure, making sure you can’t see the fish anymore.
• Find a nice flat place in your fridge and slide the casserole dish in. Refrigerate for 2 to 3 days, depending on how firm and salty you want your fish. Flip the salmon once daily, making sure it’s always covered in the cure.
• Once the fish has firmed up to a texture you like, rinse the cure off with water, then dry the salmon with paper towel. Garnish with the remaining chopped dill, then cover and let dry in the fridge for another 12 hours.

Serving Suggestion

This cured salmon recipe is incredibly versatile and can be served in a variety of ways depending on the occasion. It’s a natural fit for brunch spreads, where it pairs beautifully with bagels, cream cheese, capers, and thinly sliced red onions. The bright, citrusy notes also make it an excellent addition to light lunches, served alongside fresh greens or simple grain salads.

For entertaining, arrange the sliced salmon on a large platter with fresh dill, lemon wedges, and an assortment of breads or crackers. The elegant presentation and delicate texture make it an ideal appetizer for gatherings or holiday celebrations. You can also incorporate it into canapés or open-faced sandwiches for a more refined serving option. Pair with sparkling water, light white wines, or citrus-based beverages to complement the richness of the fish while enhancing its fresh, herbal flavors.

Final Thoughts

This cured salmon recipe is a celebration of simplicity and tradition, showcasing how a few high-quality ingredients can transform into something truly special. The balance of salt, sweetness, and fresh aromatics creates a dish that is both elegant and approachable.

Whether you’re preparing it for a special occasion or simply looking to elevate your everyday meals, this recipe delivers consistent, impressive results. It highlights the timeless appeal of cured fish while offering a modern twist that fits seamlessly into today’s home kitchens.