Gravlax with Dill Mayonnaise

Total Time:
72 hr
72 hr

4 to 6 servings

  • 2 tablespoons whole coriander seeds
  • 1/4 cup coarse salt
  • 1/4 cup cracked black peppercorns
  • 1/3 cup granulated sugar
  • 2 pounds skinless salmon fillet
  • 1 bunch fresh dill
  • Dill Mayonnaise (recipe below)
  • Thinly sliced black bread
  • 4 egg yolks*
  • 1 tablespoon Dijon mustard
  • 3 tablespoons tarragon vinegar
  • 1 tablespoon granulated sugar
  • 1 1/4 cups olive oil
  • 3/4 cup soybean oil
  • 1 bunch chopped fresh dill leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.

  • Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)

  • Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.

  • To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.

  • In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.

  • Yield: 2 cups


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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