Brandy Gravlax


  • 1 lb wild salmon filet
  • 1/4 cup kosher salt
  • 1 cup brown sugar, packed
  • 1 tbs cracked black pepper
  • 1 oz fresh chopped dill
  • 4 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 3 tsp brandy
  • In a medium bowl, combine the salt, brown sugar, pepper and dill.
  • In a second bowl combine the lemon juice, olive oil and brandy.
  • Baste the salmon with the dry mixture, making it sure to cover it fully, and wrap it in cheese cloth.
  • Place in a non reactive dish and cover with plastic wrap.
  • Pace another pie plate or pan on top and weigh it down with canned goods.
  • This makes sure the spice is making good contact with the filet.
  • Place in the refrigerator for 3 days.
  • Remove the cheese cloth and scrape the dry ingredients from the salmon. 
  • Place on a platter and thinly slice on the bias, discarding the skin.
  • Serve with bagels and cream cheese.

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