Gravlax salmon recipe


Gravlax of salmon

A quick and easy recipe of gravlax with salmon. This delicious cold starter can be made in a jiffy! If you love fish and freshness, this is a must...
For this recipe, I prefer salmon legs because they have the same thickness, which is not always the case for salmon fillets. The recipe can be made with dill, but I like marjoram for its freshness which stands out well in this recipe.



  1. Mix the coarse salt with 2 chillies, the brown sugar and the marjoram
  2. Place a cling film in a dish
  3. Spread half of the mixture on the foil and put the 2 salmon legs on top.
  4. Put the other half of the mixture on the salmon and close the foil carefully.
  5. Place the dish in the refrigerator for 24 hours
  6. Carefully remove the salmon from the foil, rinse it and pat it dry with household paper before slicing it.
  7. Serve the salmon on a nice piece of bread or with a crunchy salad

How do you know if the salmon is fresh?

To determine whether salmon is fresh, you can pay attention to several factors:

1. Fragrance: Fresh salmon has a slight, seaweed-like odour. If the salmon has a strong, unpleasant smell, this could be a sign that it has spoilt.

2. Appearance: Fresh salmon should look bright and moist. The flesh should be firm and a vibrant pink colour. Avoid salmon whose flesh is discoloured or dried out.

3. Structure: Press gently on the flesh of the salmon. Fresh meat springs back when you release it. If the salmon remains dented, it may indicate a lack of freshness.

If you are in doubt about the freshness of the salmon, it is advisable not to consume it to avoid the risk of food poisoning.


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